Category: DESSERTS

PERFECT CHEESECAKE FOR BAKING PARTNERS

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture.I added my homemade caramel sauce and served it for Easter.

Perfect Cheesecake.jpg

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP April 2013

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream
Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING

This is one of the lightest and fluffiest cakes I have ever made. Almost burning the toasted coconut adds a complex layer of flavor and crunch.

RECONSTRUCTED GERMAN CHOCOLATE CAKE with TOASTED COCONUT MOCHA BUTTERCREAM ICING
CAKE
4 ounces German Sweet Chocolate
1/2 cup  water
4 eggs, separated
2 cups flour
1 teaspoon  baking soda
1/4 teaspoon  salt
1 cup  butter, softened
2 cups  sugar
1 teaspoon PURE vanilla
1 cup  buttermilk

  • Preheat oven to 350°F.
  • Spray pan(s) with non-stick cooking spray.
  • Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. 
  • Sift together flour, baking soda and salt. 
  • Beat butter and sugar in large bowl with mixer until light and fluffy. 
  • Add egg yolks, one at a time, beating well after each. 
  • Blend in melted chocolate and vanilla. 
  • Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stirring gently until well blended. Pour into prepared pans.
  • BAKE 30 minutes or until toothpick inserted in centers comes out clean. 
  • Immediately run small spatula around cakes in pans. 
  • Cool cakes in pans 10-15 minutes. Remove from pans to wire racks. Cool completely. 

ICING**
1/2 cup butter, softened
2 ounces unsweetened chocolate
1 teaspoon PURE vanilla
2 cups powdered sugar
1 +/- tablespoons milk
1 cup “burnt” toasted coconut
1/2 batch Caramel

  • Cream butter.
  • Add powdered sugar one cup at a time to the butter and bled well.
  • Add vanilla and stir until smooth.
  • Microwave chocolate on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after every 30 seconds. Stir until chocolate is completely melted.
  • Add chocolate to sugar mixture, blending well.
  • Add milk until desired consistency.
  • Fold in 1/4 cup toasted coconut to icing.
  • Ice cake and top with remaining toasted coconut.
  • Just before serving pour a bit of warm Caramel on top,

**If making a 2-3 layers cake double the icing so you have enough for between layers and on the sides.

    PUMPKIN GINGER BARS

    PUMPKIN GINGER BARS
    4 eggs
    1 2/3 cups sugar
    1 cup avocado oil
    15 ounce can pumpkin
    2 cups flour
    1 teaspoon cinnamon
    1 teaspoon ground ginger
    1 teaspoon pumpkin pie spice
    2 teaspoons baking powder
    1 teaspoon baking soda
    1/2 teaspoon sea salt

    • Preheat oven to 350 degrees.
    • Spray a 15×10 jelly roll pan with non-stick cooking spray.
    • In a large mixing bowl beat together the eggs, sugar, oil and pumpkin until well blended.
    • Sift together the flour, cinnamon, ginger, pumpkin pie spice, baking powder, baking soda and salt.
    • Gradually add the flour mixture to the pumpkin mixture, blending well after each addition.
    • Pour batter into pan leveling it out with a spatula.
    • Bake 25-30 minutes or until toothpick comes out clean.
    • Cool completely before icing.

    3 ounces cream cheese, softened
    1/4 cup butter, softened
    2 cups powdered sugar
    1 teaspoon PURE vanilla
    1-2 tablespoons whole milk

    • Beat the cream cheese, powdered sugar, butter and vanilla until smooth.
    • Add enough milk to make the icing spreadable.

    BUTTERFINGER PIE

    I’ve had a long week here with multiple visits to the emergency vet for Gunner’s ear, a knee problem that has kept me immobile a lot of the time as well as FUMING mad at the medical “professionals” that are dealing with it.  
    The ultrasound technician who performed one of the tests on me over 2 months ago, my primary care provider and I believe hit the nail on the head as to the cause.  Now, if we could just get the “specialists” and their staffs as well as the primary care physician’s staff to get all their crap together maybe, JUST MAYBE I could actually get treated so I can walk again without pain.
    In the meantime, I need pie.  Don’t you need pie?  Make this pie and you won’t be disappointed.

    BUTTERFINGER PIE

    CRUST
    24 OREO cookies, crushed
    3 tablespoons butter, melted

    • Blend together the crushed cookies and butter until you have a uniform consistency.
    • Press cookie crumbs into your 9 inch spring form pan.
    • Place in the freezer while you prepare the filling.

    FILLING
    8 ounces cream cheese
    1/2 cup JIF creamy peanut butter
    1/4 cup superfine sugar
    pinch of Sea Salt
    8 ounces cool whip
    3 King size candy bars, chopped fine

    • Cream the cream cheese until smooth.
    • Add peanut butter, sugar and salt beating until fluffy.
    • Fold in the cool whip with a spatula just until incorporated.
    • Fold in 2/3 +/- of the candy bar pieces, reserving enough to sprinkle on top as a finish.
    • Remove crust from the freezer.
    • Pour into the prepared crust and spread smooth.
    • Top with remaining candy bar pieces.
    • Chill at least one hour (overnight is best) before serving.

    CARROT CAKE CHEESECAKE

    It’s my birthday and combining my two favorites, carrot cake and cheesecake to make a new single favorite!  It is like a bite of heaven!  IT IS ALSO SUPER RICH!  Next time I’m going to try a pumpkin carrot cheesecake.

    CARROT CAKE CHEESECAKE

    Prep Time: 35 minutes          Cook Time: 1 hour          Total Time: 8 hours, 35 minutes
    Yield: 8- 10 servings

      CHEESECAKE MIXTURE 
      2 (8 ounce) packages cream cheese, softened well (but not melted)
      2/3 cup granulated sugar
      1 1/2 teaspoon all-purpose flour
      2 large eggs
      1 teaspoon PURE vanilla extract
      1/2 cup sour cream

        CARROT CAKE MIXTURE
        1 1/4 cups all-purpose flour
        1/2 teaspoon baking soda
        1/2 teaspoon baking powder
        1/4 teaspoon salt
        1 1/2 teaspoons ground cinnamon
        1/8 teaspoon ground nutmeg
        1/2 cup canola oil
        1/4 cup unsweetened applesauce
        2/3 cup granulated sugar
        1/3 cup packed light brown sugar
        2 large eggs
        1 teaspoon PURE vanilla extract
        1 1/3 cups finely grated carrots 
        1/3 cup golden raisins (soaked in rum until plump and drained well)

        TOPPING
        2 ounces cream cheese, softened
        1 tablespoons butter, softened
        1 1/4 cups powdered sugar
        1/4 cup + 2 tablespoons sour cream
        1/2 teaspoon  PURE vanilla extract
        1/2 cup finely chopped pecans (optional)

        CHEESECAKE MIXTURE

        • Preheat oven to 350 degrees. 
        • Butter a 9-inch spring form pan and set aside.
        • In a mixing bowl, whisk together sugar and 1 1/2 teaspoon flour until well combined. 
        • Add cream cheese bit by bit using an electric hand mixer set on low speed blending together until smooth. 
        • Mix in eggs one at a time, mixing just until combined after each addition.
        • Add vanilla. 
        • Blend in sour cream. 
        • Tap bowl against counter top several times to release the air bubbles and set mixture aside.

        CARROT CAKE MIXTURE

        • Rinse beaters clean. 
        • In a small mixing bowl, whisk together 1 1/4 cup flour, baking soda, baking powder, salt, cinnamon and nutmeg.
        • In a large mixing bowl combine canola oil, applesauce, granulated sugar, brown sugar, eggs and vanilla extract and blend mixture using electric hand mixer set on low speed for 1 minute. 
        • With mixer running on low speed, slowly add in dry ingredients and mix until well blended. 
        • Add carrots and mix until evenly distributed. 
        • Fold in raisins by hand.
        • Tap bowl forcefully against counter top several times to release large air pockets.

        ASSEMBLY

        • Pour 1 1/2 cups carrot cake mixture into buttered springform pan and spread into an even layer. 
        • Dollop about 1/3 of the cream cheese mixture by the spoonfuls over carrot cake layer (don’t spread or swirl). 
        • Carefully spoon remaining carrot cake mixture over cream cheese layer, then finish by drizzling by the remaining cheesecake mixture over carrot cake layer, working to cover all of the carrot cake mixture.
        • Bake in preheated oven 60 – 65 minutes, until center portion only jiggles slightly.
        • Tent with aluminum foil at 40 minutes to prevent excessive browning (tent in a way that the foil doesn’t touch cheesecake or it will stick). 
        • Remove from oven and allow to cool on a wire rack 1 hour.
        • Cover with foil and chill in refrigerator 6 hours.
        • Add topping and chill overnight.

        TOPPING

        • In a mixing bowl, using an electric hand mixer, whip together cream cheese and butter until smooth. 
        • Add remaining topping ingredients and mix until pale and fluffy, about 4 – 5 minutes. 
        • Spread evenly over cheesecake then chill cheesecake in freezer for 20 – 30 minutes. 
        • Sprinkle edges with chopped pecans. 
        • Store in refrigerator in an airtight container. 
        • Enjoy!

        Original recipe Source: adapted from Mel’s Kitchen Cafe and Relish

        TURKISH street food – SESAME SEED RING BREAD for BAKING PARTNERS

        Simit: Turkish sesame seed ring bread – I made mine round hoping they’d be fluffier inside.  They are typically made in rings like a round pretzel. LOL they should have been rings, but I wanted something more traditional looking for dinner that night so just made plain old rolls out of the dough.

        SESAME SEED RING BREAD  -recipe is adapted from here

        3.5 cups Bread Flour (or use unbleached all purpose flour)

        1cup + 2 tablespoon of Water
        A pinch of sugar
        2 teaspoons instant yeast  (use active dry yeast** if you don’t have any instant yeast in hand)
        1 ¼ teaspoon
        2 tablespoon Molasses
        ½ cup Water
        2 cups  white Sesame seeds

        Directions:
        • **If using active dry yeast, then dissolve yeast in 3 1/2 ounces warm water and let it stand for 3-5 minutes.
        • In a bowl add flour, yeast, salt and pinch of sugar and mix well. Then gradually add water to form smooth dough, knead well about 10 minutes until the dough is no longer sticky. 
        • Cover the dough and leave it in a warm place for 1.5 hours or until doubled in bulk. 
        • Turn out the dough into a lightly floured surface and punch down. Knead for 2 minutes.
        • Divide it into 12 pieces and shape them into long rolls.
        • Take two rolls and form a twisted rope like this.
        • Then form this twisted rope into 15 cm ring by pressing and sealing the ends together.
        • Dissolve the molasses in 1/2 cup water. 
        • Dip each ring in molasses water first, then in the sesame seeds. 
        • Set aside for 20 minutes for a second rising – it needs to plumb up a little. 
        • Preheat oven to 450 degrees.
        • Bake them for 20-25 minutes or until golden. 

        S’MORES FUDGE

        S’MORES PEANUT BUTTER FUDGE
        CRUST LAYER
        4 sheets graham crackers
        1/4 cup sugar
        1 1/2 tablespoons butter, melted

        CHOCOLATE FUDGE LAYER
        1 1/2 cups milk chocolate chips
        1/2 teaspoon vanilla 
        1/2 can sweetened condensed milk

        MARSHMALLOW LAYER
        1 cup peanut butter chips
        1/2 cup marshmallow fluff
        1/2 can sweetened condensed milk

        • Preheat oven to 375 degrees.
        • Line an 8×8 square pan with aluminum foil with enough hanging over to be able to use as handles.
        • Grind the graham crackers in a small food processor. Add sugar and butter until well blended.
        • Press into the bottom of the pan evenly.

        • Bake for 15 minutes or until golden.
        • Melt chocolate in small sauce pan. 
        • Add the vanilla and sweetened condensed milk whisking until smooth.
        • Pour over the crust.

        • Melt peanut butter chips in a small sauce pan over medium low heat.
        • Add marshmallow fluff and sweetened condensed milk, whisking until smooth and even consistency.
        • Pour over the chocolate layer immediately.
        • Refrigerate overnight.

        • The next day remove fudge from pan and cut into pieces.
        • Store in the refrigerator.

        FRITO BRITTLE

        FRITO BRITTLE
        10 ounce package FRITOS
        1 cup light corn syrup
        1 cup sugar
        1 cup JIF creamy peanut butter 
        1 cup milk chocolate chips.

        • Spread FRITOS on a greased jelly roll pan (11×15)
        • Sprinkle chocolate chips over FRITOS.
        • In a saucepan over medium heat whisk together the corn syrup and sugar until smooth. Bring to a slow boil stirring constantly to dissolve sugar.  Boil 1 minute.
        • Remove from heat and stir in peanut butter until smooth.
        • Pour over chips.
        • Chill.
        • Break or tear apart (may be gooey) into pieces.

        NILLA WAFERS

        No one knows the real origin of the Vanilla Wafer. From what I’ve read it was developed in the South long before Nabisco started producing the scrumptious wafers.  

        Nabisco began mass producing them in 1945 as Vanilla Wafers before they trademarked them as Nilla Wafers in the 1960’s.

        NILLA WAFERS
        1/2 cup powdered sugar
        1/3 cup sugar
        1/3 cup shortening (I’ve used both Crisco and butter)
        1 large egg
        1 teaspoon PURE Vanilla
        1/8 teaspoon salt
        1 1/2 cups cake flour
        1 1/2 teaspoons baking powder
        1 tablespoon water

        • Preheat oven to 325 degrees.
        • Cream together sugars, shortening, egg, vanilla and salt in a large bowl.
        • Add the flour and baking powder.
        • Add water and continue mixing until dough forms a ball.
        • Roll dough into 3/4″ balls and flatten slightly onto a lightly greased cookie sheet. 
        • Bake for 12-15 minutes or until cookies are a light brown.

        SQUIRT SODA APPLE DUMPLINGS

        SQUIRT SODA APPLE DUMPLINGS
        2 large Granny Smith apples, peeled, cored & sliced into 8 wedges

        1/2 lemon, juiced

        2 cans Pillsbury crescent roll dough

        1 cups sugar

        1 tablespoon cinnamon

        1 teaspoon nutmeg

        1 can Squirt soda

        4 tablespoons butter, sliced thin

        • Preheat oven to 350˚.
        • Spray a baking dish with PURE.
        • Submerge apple wedges into a bowl of ice water with the lemon juice.
        • Separate the crescent roll triangles.
        • Remove the apples and dry on paper towels.
        • Roll each apple in a triangle, starting at the small end.
        • Put the rolls in the baking dish.
        • In a small bowl combine the sugar, cinnamon and nutmeg.
        • Sprinkle evenly over the rolls.
        • Top with the thin slices of butter.
        • Pour the soda over everything.
        • Bake until golden brown (about 40-45 minutes).
        • Serve with vanilla ice cream or whipped cream.

        APPLE BUNDLES

        APPLE BUNDLES
        2 apples, peeled, cored and chopped
        4 ounces orange juice with pulp
        3 tablespoons brown sugar
        1 teaspoon apple pie spice
        1/4 cup sugar
        2 tablespoons golden raisins
        puff pastry*
        cinnamon sugar
        egg, beaten
        2 tablespoons butter
        1 cup confectioners’ sugar
        2 tablespoons hot water

        • Thaw the pastry sheets at room temperature until they’re easy to handle (about 45 minutes).
        • Pre-heat the oven to 375°.
        • Whisk the orange juice, apple pie spice, brown sugar and sugar together in a medium saucepan. Bring to a low boil.
        • Add apple pieces and raisins.
        • Line baking sheet with silicone mat or parchment paper.
        • Unfold pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10-inch square. Cut the pastry sheet into 4 (5-inch) squares. Repeat with the remaining pastry sheet.
        • Spoon 1/4 cup of apple mixture into center of square.
        • Brush the edges of the pastry squares with the egg.
        • Fold each pastry in half over the apple mixture and press the edges to seal.
        • Place the filled pastries onto the baking sheets.
        • Brush the tops of the pastries with the egg.
        • Bake for 15-20 minutes or until the pastries are golden. Let cool on the baking sheets for 2 minutes. Remove the pastries to a wire rack and let cool.
        • Place the butter into a small microwave-safe bowl. Microwave on HIGH for 30 seconds. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until the icing is the desired consistency.
        • Drizzle the icing over the pastries.

        *If you’re in a hurry, you can substitute a can of crescent rolls and have a similar dessert.

        OATMEAL NUT MUFFINS

        OATMEAL NUT MUFFINS
        1 cup quick cooking oats
        1 cup buttermilk
        1 stick butter, softened
        3/4 cup packed brown sugar
        2 Jumbo eggs
        1 cup flour, sifted
        1 teaspoon baking powder
        1/2 teaspoon baking soda
        1/2 teaspoon salt
        1/4 cup chopped pecans

        • Preheat oven to 375 degrees.
        • In a large bowl layer the oats.
        • Pour the buttermilk over the oats and let them soak for an hour.
        • Cream the butter.
        • Add the sugar and cream until smooth.
        • Add the eggs one at a time beating after each addition.
        • Sift together the flour, baking powder, baking soda and salt.
        • Gradually add dry ingredients to the wet until well blended.
        • Fill muffin tins 2/3 full.
        • Sprinkle nuts on top.
        • Bake for 18-20 minutes.