Category: CAKES & PIES

Cheesecake Factory inspired Pineapple Upside-Down with CARAMEL SAUCE

3 tablespoons maraschino cherry juice

2 2/3 cups all-purpose flour
6 tablespoons cornstarch
1 cup butter, softened, plus 1/2 cup, melted
2 1/4 cups sugar
5 large eggs
2 teaspoons vanilla
2 tablespoons Malibu coconut or pineapple rum
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/2 cups firmly packed brown sugar
Two 20-ounce cans pineapple slices in juice, drained well

Cheesecake Factory Pineapple Upside-Down Cheesecake Recipe

• Make the cheesecake filling as directed below.
• Pour batter into the springform pan and slowly drizzle maraschino cherry juice on top; Use a knife to swirl cherry juice into the batter.
• Cook the cheesecake according to the directions outlined in the original recipe.
• Cover and place in the refrigerator to cool for 4 hours so.

• Preheat the oven to 350 degrees Fahrenheit; Spray two 9-inch round cake pans with nonstick cooking spray and cover with flour.
• In a large bowl with an electric mixer, beat the softened butter until creamy. Gradually add sugar and beat until fluffy. Add eggs, 1 at a time, and beat well after each addition. Stir in the vanilla and rum and set aside.
• Combine flour, cornstarch, baking powder, and salt. Add the flour mixture into the egg mixture alternately with the buttermilk.
• Place ¾ cup brown sugar into each pan. Pour ¼ cup melted butter over the brown sugar. Arrange the pineapple slices over the brown sugar.
• Pour equal amounts of batter over the pineapple and bake for about 40-45 minutes. The cakes are done when a toothpick inserted in center of the cakes comes out clean. #Remove cakes from the oven and allow them to cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.

• Place one layer of pineapple upside-down cake on a serving platter.
• Carefully place the cheesecake layer on top of the pineapple upside-down cake and top with the second pineapple upside-down cake layer.
• Cut cheesecake into slices and serve garnished with fresh whipped cream.

Original Cheesecake Factory Cheesecake Ingredients

• Heat the oven to 475 degrees
• Set a large shallow pan or skillet filled with 1/2-inch of water into the oven. The cheesecake pan should be able to fit inside easily.
• In a large bowl, mix the graham crackers, nuts, and cinnamon.
• Slowly pour in the butter. Mix with hands to distribute butter evenly.
• Wrap aluminum foil around the bottom of a greased, 9-inch springform pan (to prevent leakage from the water bath).
• In a large bowl, beat the cream cheese with an electric mixer on low speed.
• Gradually beat in the sugar, eggs, sour cream, flour, vanilla and lemon juice.
• When mixture is blended, pour it into the springform pan.
• Place the cheesecake pan into the water bath in the oven. 

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.
• Microwave20-30 seconds to soften refrigerated caramel before serving.

ROCKY ROAD FLUFF CAKE **
1 package milk chocolate chips
4 eggs, separated
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 pint whipping cream
1/4 cup chopped pecans
3/4 cup marshmallows
1/2 cup Heath Bar pieces
1 angel food cake broken into bite sized pieces
optional ~ sliced strawberries added throughout
optional ~ serve with French vanilla ice cream

• Melt chocolate chips in the microwave 30 seconds at a time so they don’t burn. Cool slightly.
• Beat the egg yolks and add to chocolate mixture.
• Beat egg whites. Add sugar.
• Add egg white mixture to chocolate mixture also.
• Stir in vanilla and salt until well blended.
• Stir in nuts and Heath Bar pieces.
• Whip the cream until soft peaks form.
• Fold cream into chocolate mixture.
• Place a layer of angel food pieces on the bottom of the pan.
• Pour 1/3+ of chocolate mixture over top.
• Sprinkle marshmallows over top.
• Top with the rest of the angel food cake pieces.
• Pour remaining chocolate mixture over top.
• Chill overnight.
• Invert on a plate.
• Enjoy.

RUSTIC STRAWBERRY CREAM CHEESE PIE
1 package Pillsbury pie dough (or homemade if you have time)
2 eggs
8 ounces cream cheese, softened
3/4 cup sugar + 3-4 tablespoons
1 teaspoon vanilla
1 pound strawberries, cleaned and sliced
whipped cream

• In a medium mixing bowl sprinkle 3-4 tablespoons of sugar over sliced strawberries and toss. Set aside.
• Fit crust into pie plate, prick bottom in a couple places with fork tines and bake 5 minutes at 400 degrees.
• In a mixing bowl combine cream cheese, eggs, 3/4 cup sugar and vanilla. Beat until well blended.
• Pour into pie plate and bake cream cheese mixture 15 minutes until slightly thickened. You will need to lay a piece of foil over top for part of the time to prevent crust from burning.
• Spread over “pizza” rounds.
• Top with spoonfuls of strawberries.
• Add whipped cream and top with Caramel Sauce and Mocha Hot Fudge Sauce.
•  

BROWN SUGAR CUPCAKES
1 1/2 cups flour
1 teaspoon baking powder
1/4 cup cocoa
1/4 teaspoon SEA salt
1 stick unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, room temperature
1 teaspoon PURE vanilla
1/2 teaspoon PURE maple syrup
1/2 cup plus 2 tablespoons buttermilk, at room temperature
CARAMEL FILLING
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup plus 1 tablespoon heavy cream, at room temperature

CARAMEL BUTTERCREAM
1/4 cup sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon PURE vanilla extract
1/2 teaspoon PURE maple syrup (extract is okay)
1 stick salted butter, softened
1 stick unsalted butter, softened
1/2 teaspoon sea salt
1 1/2 cups confectioners’ sugar

• Preheat the oven to 325 ˚ and line a muffin tin with your favorite cupcake liners.
• In a large bowl, combine the flour, baking powder, and salt; Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar over medium-high speed until pale and fluffy, about three minutes. 
• Add the eggs, one at a time, scraping down the sides as needed. 
• Mix in the vanilla and maple.
• Add the flour mixture in batches, alternating with the buttermilk, beating until well blended.
• Using a medium ice cream scoop, divide the batter evenly between the lined cups, filling each a little over half way.
• Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. 
• Place on a wire rack to cool for 10 minutes, then turn the cupcakes out onto wire racks to cool completely.

• In a medium sauce pan over medium-high heat, melt the sugar, whisking occasionally. Cook until the sugar turns a deep amber.
• Stir in the butter until melted. 
• Pour in the heavy cream carefully as the mixture will bubble and foam. Whisk until the mixture becomes a smooth sauce. Remove from heat and allow to cool slightly.
• To fill the cupcakes, with a small pairing knife, cut out a circle in the center of each cupcake about 1 inch deep. Don’t discard the cutouts. Spoon 1 teaspoon of sauce in the center of each cupcake and place the tops back on.

• In a medium saucepan over medium-high heat, stir together the sugar and water. Bring to a boil and cook without stirring until the mixture turns a deep amber. Remove from heat. 
• Slowly add the cream, maple and vanilla, stirring until smooth. Set aside and let cool for at least 20 minutes. It will still be pourable, just not burn your face off hot any more.
• In the bowl of your stand mixer, fitted with a paddle attachment, beat the butter and sugar together until light and fluffy.
• Reduce the speed of the mixer to low and slowly add the confectioners’ sugar. Scrape down the sides and with the motor still running on low, pour in the cooled caramel.  Increase speed to medium-high and beat until light and fluffy, about 2 minutes.
• Spoon icing into an pastry bag fitted with desired tip and ice cupcakes.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
• Gradually add orange juice, tossing with a fork until dough forms a ball.
• Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate.
• Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
• Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
• Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

SOUR CREAM DUTCH APPLE PIE
PIE
3+ cups apples, cored, peeled and chopped
lemon juice
3/4 cup sugar
2 tablespoons flour
pinch of salt
1 tablespoon cinnamon
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1 small egg, beaten
1/2 cup sour cream (not light)
9 inch pastry shell, pre-baked and cooled

TOPPING
1/3 cup flour
1/3 cup dark brown sugar
1 teaspoon cinnamon
4 tablespoons butter, sliced extremely thin

• Preheat oven to 350 degrees
  
• Chop the apples and combine with just enough lemon juice to coat and prevent browning in large bowl.
• In a small bowl sift together the flour, sugar, cinnamon and salt.
• Fold in the sour cream, egg, vanilla and maple extract until well blended.
• Fold the sour cream mixture into the apples until well coated.
• Carefully pour into the pie shell, mounding towards the center.
• Toss together the topping ingredients until well blended.
• Sprinkle topping evenly over the apple mound.
• Lay the pieces of butter all over the top.
• Bake 30 minutes or until apples are tender.
• Best served with ice cream or fresh whipped cream. If you want to be really decadent try it with Caramel Sauce.

Red Velvet Cupcakes  Yields 12 delicious cupcakes
1 1/3 cups all-purpose flour3 tablespoons cocoa powder1/2 teaspoon baking soda3/4 cup salted butter, firm but not cold – just beginning to soften1 cup + 2 tablespoons granulated sugar2 large eggs1 tablespoon red food coloring2 teaspoons vanilla extract1/2 cup whole milk1 teaspoon white vinegar

• Preheat oven to 350˚. 
• In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. 
• In a separate large mixing bowl, using an electric mixer, cream together the butter and sugar until pale and fluffy, about 4 -5 minutes. 
• Add in eggs one at a time stirring after each addition. 
• Now stand back and add red food coloring and vanilla extract and mix until combine. 
• In a small bowl combine milk and vinegar. 
• Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combined after each addition. 
• Divide batter evenly among 12 paper lined muffin cups, filling each cup about 2/3 full. 
• Bake in preheated oven 20-23 minutes until toothpick inserted into center of cupcake comes out clean. 
• Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). 
• Once cooled completely, spread generously with Cream Cheese Frosting

Cream Cheese Frosting
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 ounces cream cheese, softened
1/2 teaspoon vanilla extract
3 1/2 cups powdered sugar

• In a large mixing bowl, using and electric mixer, cream together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). 
• Mix in vanilla extract. 
• Add powdered sugar and beat until smooth. 
• Frost and go wild – add nuts, sprinkles or cookie crumbs.

CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract

• Preheat oven to 325 degrees.
• Line muffin tins with paper liners.
• In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
• In a large mixing bowl beat together the oil and sugar until well blended.
• Add eggs, one at a time, blending to incorporate.
• Add vanilla and maple extracts.
• Gradually flour mixture until well blended and smooth.
• Alternately fold in carrots and raisins.
• Fill liners 3/4 full.
• Bake 25 minutes until toothpick inserted comes out clean.
• Cool completely on a wire rack.

ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract

• In a small deep saucepan combine the sugar, lemon juice and water.
• Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
• Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
• Remove from heat.
• Using a wooden spoon, stir in heavy cream.
• Transfer to a small bowl and allow to cool.
• In a medium mixing bowl beat together the butter and cream cheese.
• Add the powdered sugar and beat until smooth.
• Add vanilla and maple extracts until incorporated.
• Blend in caramel mixture.
• Ice cupcakes.***

***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.