Double Raspberry Cheesecake

Since we're talking cheesecake.. This chocolate and raspberry concoction is one of my most asked for cheesecakes. It is simply delicious. The recipe calls for packaged chocolate crumbs, I have recently noticed that I cannot find Oreo brand pre crushed crumbs. It's too bad, it makes life so much easier.

Double Raspberry Cheesecake
Serves 12

2 cups packaged chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons sugar
2 1/2 cups fresh or lightly sweetened, frozen red raspberries, thawed
2/3 cup sugar
2 tablespoons cornstarch
2 teaspoons lemon juice
3 8-ounce packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 egg whites
1 cup whipping cream
1 cup fresh or lightly sweetened frozen red raspberries, thawed
2 tablespoons raspberry liqueur or orange juice

1. For crust, combine wafer crumbs, butter and 3 tbs sugar. Press onto the bottom and 1 inch up the sides of an ungreased springform pan. Chill while preparing filling.

2. For raspberry sauce, in a blender combine the 2 1/2 cups raspberries until smooth. Press through a sieve to remove seeds. Add water to sieved raspberries if necessary to equal 1 cup. combine 2/3 cup sugar and cornstarch in a small saucepan; stir in sieved raspberries. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Stir in lemon juice. Remove 3/4 cup sauce; cool slightly without stirring. Cover remaining sauce and chill until serving time.

3. For filling, in a large bowl combine cream cheese, 1/2 cup sugar, flour and vanilla. Beat with an electric mixer until fluffy. Add egg whites, beating on low speed just until combined. Stir in cream.

4. Pour half the mixture into a crust-lined pan. Drizzle the 3/4 cup raspberry sauce over cheese mixture in pan. Carefully spoon remaining cheese mixture, covering sauce. Bake in a 375 degree oven for 35-40 minutes or until center appears nearly set when shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pain and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill overnight.

6. To serve, top cheesecake with 1 cup raspberries. Stir liqueur or juice into remaining raspberry sauce and spoon over berries.

Cheescake Supreme

The basic, you can add everything to it cheesecake recipe... for Daena.

Cheesecake Supreme
Serves 12

1 3/4 cups finely crushed graham crackers (24 squares)
1/2 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 eggs
1 egg yolk
1/4 cup milk

1. For crust, combine crushed crackers (here you can add in walnuts or cinnamon if you wish, or whatever strikes your fancy) and melted butter. Press mixture onto bottom and about 2 inches up sides of an ungreased 8 or 9 inch springform pan. Set crust aside.

2. For filling, in a large mixing bowl beat cream cheese, sugar, flour, and vanilla. Mix until just combined, never over beating ingredients. Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk.

3. Pour filling into crust lined pan. Bake in a 375 degree oven for 45-50 minutes for the 8-inch pan, 35 to 40 minutes for the 9-inch pan, or until center appears nearly set when gently shaken.

4. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill overnight.

* you can add just about anything to this recipe from chocolate (add melted chocolate that has cooled slightly at the end), lemon juice and rind, raspberries, candy bits, espresso, you name it.

Baby Bootie Cakes and Billy's Vanilla, Vanilla Cupcakes

These were for a baby shower that I recently threw for some friends. I made Billy's Vanilla, Vanilla Cupcakes, which is my most made and requested cupcake. It is a heavenly moist and vanilla tasting cupcake made even more amazing with his vanilla buttercream frosting.

For the parents to be I made these baby bootie cakes using the same recipe and buttercream.

For 8 Bootie cakes you will need one sheet cake (any flavor)
Buttercream
Food coloring and fruit leather

1. Each bootie consists of two cake rounds of different heights. To make booties, trim top of sheet cake so it is level. Place trimmed cake on work surface. Using a 2 1/2-inch biscuit or cookie cutter, cut out 12 circles from cake, keeping the circles as close together as possible. Discard the scraps or save for a snack.

2. To make toe pieces for booties, cut four circles in half horizontally, making eight shorter circles. Trim each short circle by cutting a straight line 1/2-inch in from the edge. Place one tall and one short circle on a piece of waxed paper or parchment. Using a dab of buttercream as glue, affix trimmed edge of shorter circle to taller one. This forms the basic bootie shape. Repeat with other pairs.

3. Using an offset spatula or a butter knife, thinly coat each bootie with a layer of buttercream to seal in the crumbs; giving the shoe shape by adding more icing to the front and top. Refrigerate the booties until the crumb coat has set. Decorate the booties one at a time. Remove from the refrigerator, and cover with a final coat of buttercream, shaping and smoothing the shoes as you go.

4. Pipe laces and trim to resemble a child's shoe: Fit couplers onto piping bags and fill halfway with tinted buttercream. To make dots and trim, use a No. 4 tip. To fashion thin, dainty laces and other delicate details, use a No. 3 tip. To pipe small stars, use a No. 13 tip. Chill booties again until buttercream is firm, then transfer to serving platters.

Farm Animal Birthday Cake

Birthday cake that I made for my 12 year old cousin. She is addicted to horses and asked for a farm themed cake this year. I did sort of an abstract version using fondant to cover a white chocolate cake with fresh raspberry buttercream filling. The animals were made using marzipan.

Lemon Chiffon Cake

This is by far my favorite lemon cake. It is so delicate and full of lemony flavor. It is flavored with lemon in three ways, lemon rind, lemon juice and organic, pure lemon extract. The result is amazing. The recipe calls for a simple dusting of powdered sugar, but I lightly sweeten some whipped cream and add the three levels of lemon. Every year around this time a woman calls me for this cake for her birthday. It's always a hit.

Lemon Chiffon Cake
makes one 7 inch tube pan
(can easily be doubled for a larger, angel food sized cake)

3/4 cup cake flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup plus 1 tablespoon granulated sugar
3 large eggs, separated
1/4 cup canola oil
2 tablespoons grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon pure vanilla extract
here I also add a dash of lemon extract
1/4 teaspoon cream of tartar

1. Preheat the oven to 325 degrees, with a rack in the lower third. In a medium bowl, sift together the flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.

2. In a large bowl, whisk together egg yolks, oil, 1/3 cup water, lemon zest and juice, and the vanilla. Stir in reserved dry ingredients until smooth.

3. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Add the cream of tartar; beat on high speed until soft peaks form, about 1 minute. Gradually add the remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form; about two minutes more.

4. Gradually fold the egg-white mixture into the batter; start by stirring in one-third to lighten it, then fold in the remaining two-thirds. Pour the batter into an ungreased 7 inch tube pan. Using an offset spatula, smooth the top. Bake until a cake tester inserted in the center comes out clean and the cake is golden, about 45 minutes.

5. Remove the cake from the oven; invert the pan over a glass soda or other bottle for 2 hours to cool (the cake must cool upside down). Turn the cake right-side up. Run a table knife all the way down between the cake and the pan; invert again, and remove the cake. You can then dust the cake with confectioner's sugar or beat some heavy cream with 1/4 to 1/2 cup of granulated sugar, the juice of one and a half lemons, the rind of one lemon and a tablespoon of lemon extract. Frost cake and enjoy.

Strawberries and Cream Cheesecake

Unfortunately this picture is not mine, I did not remember to take pictures. But the recipe is definitely worth writing up anyway. The picture and recipe come courtesy of Martha Stewart.

I make a ton of cheesecakes, it has become my signature dessert. Everyone asks for them, and this roasted strawbery cheesecake has become the one everyone wants now. I tend to stay away from Martha Stewart cheesecakes, just because I haven't really found a recipe I loved. Until now. Roasting the strawberries brings out such an intense strawberry flavor, something that raw strawberries never have in a regular cheesecake. This is one spectacular cheesecake.

Strawberries And Cream Cheescake
Serves 8 - 10

1 1/2 pounds strawberries, cleaned and hulled
3 tbs light corn syrup
1 1/2 cups graham cracker crumbs
1 cup plus 3 tbs granulated sugar
1 pound plus 13 ounces cream cheese, softened at room temp
1/4 tsp salt
2 large eggs, room temp
1 vanilla bean, seeds scraped (or use 1 1/2 tsp vanilla extract)
8 3/4 ounces mascarpone cheese, room temp

1. Preheat oven to 300°. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.

2. Raise oven temperature to 350°. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer. Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.

3. Reduce oven temperature to 325°. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt. Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes. (Reserve vanilla bean for another use.)

4. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with an offset spatula. Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.

5. Wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan. Fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 1 hour to 1 hour 10 minutes. Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight). I always make a cheesecake the day before it is to be served.

Chocolate Cupcakes With Pink Swirl Frosting

I made these cupcakes for a birthday party, they are extremely simple and so gorgeous! You can use any chocolate cake recipe you wish, and any frosting that is sturdy enough to be piped. I used a cloth pastry bag fitted only with the coupler, I painted lines of gel food coloring (in this case hot pink) in a swirl pattern inside of the bag to create swirl effect when piped. Use a paint brush from a craft store that has never been used before, I keep some especially for these food projects. I added chocolate jimmies for the final touch.

Chocolate Cupcakes
Makes 24 (can cut in half easily)


3/4 cup shortening
1 1/4 cups granulated sugar
2 eggs
1 tsp vanilla extract
1 3/4 cup all-purpose flour
1/2 cup cocoa (this recipe called for Hershey's)
1 tsp baking soda
1/2 tsp salt
1 cup milk (I used coffee)

Preheat oven to 375 degrees F. Line muffin cups with paper baking cups. In large mixer bowl, beat shortening and granulated sugar until light and fluffy. Add eggs and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to shortening mixture, beating well after each addition. Fill prepared muffin cups about 1/2 full with batter. Bake 20-25 minutes or until cupcakes spring back when touched lightly in center. Place pan on wire racks to cool completely.


Butter Frosting
Enough for 24 cupcakes

This frosting is everyone's favorite, it is a classic recipe that is easy to make. It is extremely versatile.

1/3 cup butter
4 1/2 cups sifted powdered sugar
1/4 cup milk
1 1/2 tsp vanilla

In a large mixing bowl beat butter until fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in 1/4 cup milk and vanilla. Gradually add remaining powdered sugar, beating until combined. If necessary, beat in a little more milk to make frosting desired consistency.

Double Blueberry Muffins

I know blueberry muffins. I absolutely love all things blueberry. This recipe courtesy of Gale Gand's Butter Sugar Flour Eggs is by far the best blueberry muffin recipe I have ever tried.


Double Blueberry Muffins
Makes 12

8 tablespoons (1 stick) unsalted butter, softened at room temperature
1 cup plus 2 tablespoons sugar
2 eggs
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt 2 1/2 cups fresh or thawed frozen blueberries
2 cups flour
1/2 cup whole, 2 percent fat, or 1 percent fat milk
1/4 teaspoon cinnamon

Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon.
*do not skip this step it adds a wonderfully crispy sweet texture on top*
Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.

Flowerpot Cakes

These were so fun to make, I used 3 inch pots from Michael's.

Recipe

1/3 cup vegetable oil, plus more for pots
3/4 cup unsweetened cocoa powder, plus more for dusting pots
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1 large egg
1 large egg yolk
3/4 cup buttermilk
3/4 tsp vanilla extract (pure)
1/2 cup crushed chocolate wafer cookies (about 10) I used oreos
Multicolored pebble-shaped chocolate candies, for garnish. I used Abdalla's.
Mint sprigs, for garnish (or in my case baby spinach because no fresh mint was available)

1. Preheat oven to 350°. Brush inside of each flowerpot with oil, and line bottom with parchment paper round. Brush parchment with oil, and lightly dust with cocoa.

2. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 1 minute.

3. Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 45 to 50 minutes. Let cakes cool completely in the flowerpots on a wire rack.

4. Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with candies; "plant" 1 mint sprig in each cake.

Make sure not to fill pots more than 3/4 full, just like with cupcakes. I learned through trial and error with the first batch to go even a little under that.


Quick Chocolate Frosting
Makes 3 Cups

3 1/2 cups confectioners' sugar
1 cup unsweetened cocoa powder
12 tablespoons unsweetened butter (1 1/2 sticks), softened
1/2 cup milk, room temperature
2 teaspoons pure vanilla extract

Sift sugar and cocoa together in medium bowl. Wisk in butter, milk, vanilla and beat until smooth. Use immediately.

This really does work, I was a little apprehensive because the recipe did not call for creaming the butter first, but it all came out wonderfully, everyone raved.