YupFoodie https://yupfoodie.com Best Person Are Foodie Person Sun, 17 Mar 2019 15:18:40 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.1 Lemon Strawberry Trifle https://yupfoodie.com/recipe/lemon-strawberry-trifle/ https://yupfoodie.com/recipe/lemon-strawberry-trifle/#respond Sun, 17 Mar 2019 15:18:25 +0000 https://yupfoodie.com/?p=3430 Lemon Strawberry Trifle: gorgeous layers of creamy lemon pudding, vanilla wafers & fresh sliced strawberries combine to create one amazing fruity summer trifle! It’s feeling like spring time here in Florida with the mountains of fresh strawberries we have!  I bought a few pounds of gorgeous strawberries last week at the farmers market and I …

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Lemon Strawberry Trifle: gorgeous layers of creamy lemon pudding, vanilla wafers & fresh sliced strawberries combine to create one amazing fruity summer trifle!

It’s feeling like spring time here in Florida with the mountains of fresh strawberries we have! 

I bought a few pounds of gorgeous strawberries last week at the farmers market and I knew I wanted to make a pudding trifle. 

Like my previous pudding trifles (Toasted Coconut Cream Pudding and Mama’s Best Banana Pudding), this Lemon Strawberry Trifle is packed with goodness. 

We start with a creamy lemon pudding. The lemon pudding uses a couple of secret ingredients, but the base is a store bought instant lemon pudding to keep it easy. 

Then we have layers of vanilla wafers and fresh strawberries topped with all that creamy lemon pudding.

It’s so deliciously light and refreshing! 

Florida’s prime strawberry season starts around the end of January and runs through mid March. 

Every year I make sure and take prime opportunity of our fresh strawberry season and make some epic strawberry desserts. 

When I came home with all those trays of strawberries, Jorge asked me what we could possibly make with all of them. 

Don’t worry, I didn’t let any of them go to waste! We ate them plain, in smoothies, and we made three desserts.

The first was this Lemon Strawberry Trifle that we brought to a friends bbq. 

Second, we made these Easy Strawberry Shortcake Donuts for Saturday breakfast. The girls thought they hit the lottery!

We used the remaining strawberries to make Jorge’s favorite Strawberries and Cream Cupcakes. 

CREAMY LEMON PUDDING

Like the previous pudding trifles I have made, there is one very important secret ingredient you can not skip: Sweetened Condensed Milk. 

It makes ALL the difference in the final flavor and texture of this trifle. It’s 100% necessary! 

To keep the recipe easy, we use a store bought instant lemon pudding mix. We add milk and the sweetened condescend milk and let it sit for a few minutes. 

Then we fold in some fresh homemade whipped cream until it’s so light and creamy. The texture is amazing!

GET THE LOOK

If you want your trifle to look like this one in the photos, the key is how you place the strawberries. 

Make sure and slice your strawberries in the exact same style, just like you see in the photo above. 

Save the end slices to fill in the middle, but save the pretty center slices. 

Then as you go layer by layer, make sure and arrange a line of strawberries pressed against the glass on the edges. 

Fill the center with additional strawberries, sliced/chopped anyway you please. 

To finish it off, I like to add additional fresh strawberries, whipped cream, lemon zest and a few springs of mint. 

This is only for looks, it’s not necessary! Other ideas are just whipped cream and strawberries. 

Or you can crush some vanilla wafers to sprinkle on top. It’s totally up to you!

You want to make your Lemon Strawberry Trifle at least 2 hours before you are ready to serve it.

You want to give the vanilla wafers time to soften and the strawberries to soak up some of the lemon pudding flavor. 

This Lemon Strawberry Trifle is an amazing make ahead dessert for a party and it travels well too!

You can make the trifle up to 24 hours ahead and store it in the refrigerator until you are ready to serve. 

I can’t wait to hear your reviews, I can tell you at our party — there wasn’t a bite leftover! 

Lemon Strawberry Trifle

Prep Time: 15 minutes

Cook Time: 2 hours, 10 minutes

Total Time: 2 hours, 25 minutes

Lemon Strawberry Trifle

Ingredients

2 (3.4 oz) boxes instant lemon pudding
2 cups whole milk
1 (14 oz can) sweetened condensed milk
2 cups heavy whipping cream
1/3 cup powdered sugar
1 tablespoon vanilla extract
1 (11 oz.) box of vanilla wafers
2 pints strawberries, sliced
lemon zest, optional garnish

Instructions

  1. In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth.
  2. In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Remove one heaping cup of whipped cream and set aside to be used as garnish at the end.
  3. Fold whipped cream into pudding mix, until smooth.
  4. In a large trifle bowl (or approximately 8 individual mason jars) assemble the pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of sliced strawberries. Cover with 1/3 of pudding mixture. Continue with 2 more layers.
  5. Garnish the top with whipped cream, strawberries and optional lemon zest.
  6. Cover pudding and let it rest in refrigerator for 2 hours before serving. Can be made up to a day ahead.
  7. NOTES
  8. Can be made up to 24 hours ahead. Store in the refrigerator with saran wrap placed tightly on top.
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Bailey’s Irish Cream Cheesecake https://yupfoodie.com/recipe/baileys-irish-cream-cheesecake/ https://yupfoodie.com/recipe/baileys-irish-cream-cheesecake/#respond Sun, 17 Mar 2019 13:44:28 +0000 https://yupfoodie.com/?p=3340 Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It’s out of this world flavorful! And it’s the perfect St. Patrick’s Day dessert! Creamy Baileys Cheesecake Recipe …

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Love Baileys Irish Cream Liqueur? Crazy for cheesecake? Well then you have to try this Baileys Irish Cream Cheesecake! Featuring a chocolate cookie crust, creamy Baileys Irish Cream Cheesecake filling, and a thick layer of chocolate ganache. It’s out of this world flavorful! And it’s the perfect St. Patrick’s Day dessert!

Creamy Baileys Cheesecake Recipe

St. Patrick’s Day is just a few weeks away! And while I’m only a quarter Irish, it’s still one of my favorite holidays to celebrate. Why? Because the FOOD!!! No surprise there, eh? Every year I look forward to Guinness Brownies, Homemade Shamrock Shakes, Brown Butter Soda Bread, and Irish Coffee Cupcakes! And this year we have a new St. Patty’s Day dessert on the menu: Bailey’s Irish Cream and Chocolate Cheesecake!!! I’ll be in Paris with my bestie Tessa for St. Patrick’s Day, so I made this cheesecake a little early so we could still enjoy it and celebrate. Definitely worth it!

This dreamy cheesecake is super creamy yet dense, full of Irish cream flavor, and topped with a layer of Baileys chocolate ganache! But the best part? You can make this cheesecake now and freeze it for up to 2 months! But I doubt it will last that long!

Tips and Tricks for Recipe Success

Ingredients for Baileys Cheesecake:

  • Cream Cheese: Full fat cream cheese is a MUST here! And be sure it’s nice and soft before making the batter.
  • Sour Cream: Again, you want full fat! This gives our cheesecake that rich and creamy texture.
  • Sugar: We use less sugar in this recipe than in my other cheesecake recipes because Baileys Irish Cream is quite sweet!
  • Eggs: You’ll use whole eggs as well as egg yolks. As always, be sure to bring your eggs to room temperature before adding them to the batter, as cold ingredients don’t bond.
  • Espresso Powder: I use this espresso powder and love the subtle coffee taste it adds to this cheesecake. If you cannot find it, it may be omitted.
  • Baileys Irish Cream: You’ll need a 1/2 cup for the cheesecake batter, and a few Tablespoons for the ganache, so it’s worth investing in a full size bottle.
  • Oreo Cookies: These will be finely pulsed and used for the crust.
  • Butter: This will be melted and used as a binder for the Oreo cookie crust.
  • Chocolate: 12 ounces of the good stuff! Use semi-sweet or dark chocolate to avoid your cheesecake being too sweet.
  • And finally, heavy cream: for the ganache!

Of course you’ll also need a cheesecake pan! This 9″ Springform pan is my absolute favorite.

PRO TIP: BE SURE NOT TO OVERBEAT YOUR CHEESECAKE BATTER! THIS ALLOWS TOO MUCH AIR INTO THE BATTER, AND WILL CAUSE THE CHEESECAKE TO EXCESSIVELY RISE IN THE OVEN, THEN COLLAPSE WHEN REMOVED. TO MAKE A SILKY SMOOTH BATTER WITHOUT OVERBEATING, BE SURE TO FULLY BLEND THE CREAM CHEESE AND SOUR CREAM BEFORE ADDING THE REMAINING INGREDIENTS.

Do I have to make a Water Bath for this Cheesecake?

Yes. But I promise, it’s not as scary as it sounds. The water bath helps the cheesecake stay nice and moist! And it also ensures a crack-free presentation. The best type of pan to use for a water bath is a roasting pan or any other large pan with sides at least 2 inches high. You need a pan with high edges so you can put enough water into the pan without it overflowing. The best way to prepare a water bath is to place the wrapped cheesecake pan into the roasting pan, place the pan into the oven, and then – very carefully – add 2 inches of water into the pan. Since this recipe uses a springform pan, you’ll need to wrap the pan first with aluminum foil to prevent water from coming through the bottom. To quote Mary Berry, “nobody likes a soggy bottom!”. So play it safe and use MULTIPLE layers of heavy duty aluminum foil. You’ll want to bring the layer all the way up the sides of the pan, and in a crisscross pattern, for best results.

If you’d like to avoid making a water bath at all costs, you can place the roasting pan on the rack beneath the cheesecake. This work about 60% of the time for me. And since you’ll be covering this cheesecake with chocolate ganache, a few cracks aren’t the end of the world.

My final tip for making this luscious Irish Cream Cheesecake is to be aware of timing! This cheesecake must bake for a little over an hour, then cool in the oven, and then cool again in the fridge for 6 hours. So be sure you plan ahead when making this one!

Can I Freeze Homemade Cheesecake?

Yes, of course! Simply cool the cheesecake completely, then wrap the whole cheesecake, or slices of the cheesecake, in multiple layers of saran wrap, then place in a freezer bag. This cheesecake will keep, stored properly in the freezer, for two months.

How do you Defrost a Cheesecake?

To defrost the cheesecake, simply thaw the wrapped cheesecake in refrigerator overnight. Do not attempt to thaw cheesecake in the microwave or oven!

Bailey’s Irish Cream Cheesecake

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 9" cheesecake

Bailey’s Irish Cream Cheesecake

Ingredients

For the Chocolate Cookie Crust:
(1) regular full-size package Oreo cookies, crushed into fine crumbs (36 sandwich cookies in total)
8 tablespoons (4 ounces) unsalted butter, melted
For the Baileys Irish Cream Cheesecake Filling:
3 packages (24 ounces total) full-fat cream cheese, very soft
1 cup full-fat sour cream, at room temperature
1 cup granulated sugar
3 large eggs + 2 egg yolks, at room temperature
1 teaspoon espresso powder
1/2 cup Baileys Irish Cream Liqueur
For the Baileys Irish Cream Chocolate Ganache:
12 ounces semi-sweet chocolate, finely chopped
3/4 cup heavy cream
1/4 cup Baileys Irish Cream Liqueur

Instructions

  1. For the Chocolate Cookie Crust:
  2. Preheat oven to 350 degrees (F). Wrap the bottom and sides of a 9" spingform pan in heavy duty aluminum foil. Lightly spray a 9" springform pan with non-stick spray.
  3. In a large bowl combine the crushed cookie crumbs and melted butter, mix well to combine.
  4. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
  5. Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  6. Reduce the oven temperature to 325 degrees (F).
  7. For the Baileys Irish Cream Cheesecake Filling:
  8. In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held mixer, beat the softened cream cheese and sour cream until completely smooth.
  9. Add in the sugar and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until smooth. Turn mixer off and fold in the espresso powder.
  10. Finally, fold in the Baileys Irish Cream Liqueur, mixing just until it's incorporated in the batter.
  11. Pour filling on top of the partially baked crust, and use a spatula to smooth the top.
  12. Place the cheesecake pan into a large, deep pan.
  13. Place pan in the oven and then add an inch of hot water into the pan. This is your water bath.
  14. Bake cheesecake for 1 hour and 15 minutes. Then turn the oven off and let the cheesecake sit, undisturbed, for 40 minutes, inside the oven with the door shut. The cheesecake should be still slightly wiggly.
  15. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before removing. Cover the spring form pan loosely with plastic wrap and refrigerate for at least 6 hours.
  16. For the Baileys Irish Cream Chocolate Ganache:
  17. Add chopped chocolate to a medium bowl and set aside.
  18. In a small saucepan over medium-heat, bring the cream to a rolling simmer. Pour the cream on top of the chocolate pieces and set aside for 1 minute. With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy. Whisk in the Baileys Irish Cream.
  19. Set aside, at room temperature, until needed.
  20. Pour ganache over cooled cheesecake. Set aside until ganache is set, about 1 hour.
  21. To serve, slice the cheesecake with a thin-bladed sharp knife, wiping the knife clean between each cut.
  22. Store, loosely covered, in the refrigerator, for up to 5 days.
  23. Notes
  24. For more information on how to build a water bath, please see post.
  25. courses dessert
  26. cuisine cheesecake
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Red Velvet Cream Cheese Bundt Cake https://yupfoodie.com/recipe/red-velvet-cream-cheese-bundt-cake/ https://yupfoodie.com/recipe/red-velvet-cream-cheese-bundt-cake/#respond Sun, 10 Mar 2019 16:29:33 +0000 https://yupfoodie.com/?p=3288 Red Velvet Cream Cheese Bundt Cake: this moist red velvet bundt cake is swirled with a sweet cream cheese filling and topped with a whipped cream cheese frosting! Valentine’s Day is almost here and I have something special for all you red velvet cake fans! It’s an amazingly moist Red Velvet Bundt Cake that is …

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Red Velvet Cream Cheese Bundt Cake: this moist red velvet bundt cake is swirled with a sweet cream cheese filling and topped with a whipped cream cheese frosting!

Valentine’s Day is almost here and I have something special for all you red velvet cake fans!

It’s an amazingly moist Red Velvet Bundt Cake that is stuffed with a cream cheese filling and topped with a whipped cream cheese frosting drizzled on top.

With all the bundt cake recipes I have shared over the years, I thought it was about time we had a Red Velvet Cream Cheese Bundt Cake recipe!

😉

So here we are, with one gorgeous bundt. And it’s freaking delicious. 

My mother doesn’t like red velvet cake. If she wasn’t such a good Nana, I would probably disown her.

I don’t understand what she doesn’t like about it. It’s one of my favorite cake flavors!

She loves chocolate and cream cheese frosting…and red velvet is just a light chocolate cake with cream cheese frosting.

I think it’s all in her head.

Either way, y’all know how I feel about red velvet cake. LOVE is an understatement.

Yup. It’s pretty obvious how I feel about EVERYTHING Red Velvet!

For Valentine’s Day I am planning on trying out red velvet pancakes for breakfast.

😉

I think the girls would get a major kick out of red heart shaped pancakes. Bonus: I would get to eat any leftovers. 

Hopefully the recipe turns out good and I will be back here sharing it with all of you soon!

Red Velvet Cream Cheese Bundt Cake

Red Velvet Cream Cheese Bundt Cake

Ingredients

For the cake:
1½ cup granulated sugar
2½ cups all-purpose/plain flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk at room temperature
½ cup butter melted
½ cup vegetable oil
1 teaspoon vinegar
2 teaspoons vanilla extract
1 tablespoon red food coloring paste
For the Frosting:
1 cups powdered sugar
½ cup butter softened
½ cup cream cheese softened
1 teaspoon vanilla extract
2-4 tablespoons hot water

Instructions

  1. For the cake:
  2. Preheat oven to 350 f/180 c and generously grease bundt pan.
  3. Sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Set aside.
  4. In a large bowl, whisk together buttermilk, eggs, butter, oil, vinegar vanilla, and red food coloring until well blended.
  5. Add the flour mixture and mix until combined.
  6. Add the batter to the prepared pan. Bake for approximately 50-55 minutes, or until a cake tester comes out clean.
  7. Remove to a cooling rack till cool. Then invert onto a serving tray or plate.
  8. Remove a small bit from the bottom of the cake and crumble it onto a small plate and set aside to use as decoration later (see photo).
  9. For the Icing
  10. Make sure cream cheese and butter are at room temperature or icing will be lumpy. Blend the cream cheese and butter in a medium mixing bowl until smooth.
  11. Add the powdered sugar 1/2 cup at a time, blending after each addition.
  12. Add the vanilla and hot water 1 tablespoon at a time until the icing is the desired consistency and can be poured (I like mine quite thick).
  13. Pour the icing over the cooled cake and use the cake crumbs to decorate by sprinkling them over the icing.
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How to make a Blackberry Mojito https://yupfoodie.com/recipe/how-to-make-a-blackberry-mojito/ https://yupfoodie.com/recipe/how-to-make-a-blackberry-mojito/#respond Tue, 05 Mar 2019 08:31:38 +0000 https://yupfoodie.com/?p=3247 A Blackberry Mojito is refreshing during any season, for any occasion, or enjoyed any day of the week. To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. …

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A Blackberry Mojito is refreshing during any season, for any occasion, or enjoyed any day of the week.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you.

Growing up on a farm meant my list of chores included helping pick blackberries. These juicy morsels of sour deliciousness meant we were going to be enjoying homemade fresh blackberry pie, cobbler, and jam. I could try to describe just how amazing these desserts and jam were, but there really are no words. You’ll just have to trust me… they were heavenly! (Insert sigh)

Blackberry harvest collecting

Last night I asked my mother what variety of blackberries she planted on the farm. She said that she didn’t remember the name, however, the plants she planted were a thornless variety. That makes sense because I don’t remember ever getting stuck by thorns when picking blackberries.

So how do you make a Blackberry Mojito?

First of all, a traditional mojito is a cocktail that consists of white rum, simple syrup, lime juice, club soda, and mint. The white rum compliments the combination of sweetness, citrus, and mint flavors. A mojito usually has a relatively low alcohol content, however, you can modify the amount to suit your individual taste.

Blackberry harvest collecting

Here’s how to make a Blackberry Mojito:

  • 5 – 6 fresh blackberries 
  • 4 fresh mint leaves
  • 1 1/2 ounces simple syrup or blackberry syrup
  • 3/4 ounce fresh lime juice
  • 1/4 cup club soda, chilled
  • 1 to 1 1/2 ounces white rum 
  • 1 cup ice cubes
  • Garnish with sprigs of mint and fresh whole blackberries 
Blackberry harvest collecting

Place blackberries, mint leaves, simple or blackberry syrup and lime juice into a small bowl. Gently mash the mixture with a muddler. Do not shred the mint leaves, rather simply bruise them to release the essential oils. Stir in club soda and rum. Strain to remove the blackberry seeds and remnants of the mint leaves. Pour into chilled stemware.  Add ice and garnish with fresh sprigs of mint and several fresh whole blackberries. Serve.

Non-alcoholic version.

Make Your Own Simple Syrup

To make your own simple sugar, use equal amounts of granulated sugar and water. Heat the mixture to the point where the sugar is dissolved then allow the syrup to cool. Refrigerate in an airtight glass jar up to 4 weeks. 

You can also make your own flavored simple syrups. Simply add fresh berries, herbs, spices, citrus rinds, cinnamon sticks, or vanilla beans, (just to mention a few options) to the hot simple syrup solution. Allow the mixture to cool to room temperature, then strain. Refrigerate your flavored syrups in airtight glass jars up to 2 weeks.

Add simple, and flavored syrups to cocktails, sweet tea, fruity lemonade, and other sweet beverages. 

Alcoholic Substitutions for Rum
Substitute rum with orange liqueur, brandy, gin or sherry.

Non-Alcoholic Substitutions for Rum
For white rum: substitute with pineapple juice flavored with almond extract.
For dark rum: substitute using molasses thinned with pineapple juice and flavored with almond extract.

Using rum extracts: Depending on the brand, usually, rum extracts contain a small amount of alcohol, although an imitation extract is usually alcohol-free. (Always read the labels yourself or contact the manufacturer with questions.) You can also use 1 tablespoon rum extract added to 1/2 cup pineapple, apple or orange juice as a substitute for rum.

How to make a Blackberry Mojito

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 Serving

How to make a Blackberry Mojito

44183331 - tasty blackberry cocktail in wine glass with mint and ice on dark wooden table. summer berry lemonade

Ingredients

5 - 6 fresh blackberries
4 fresh mint leaves
1 1/2 ounces simple syrup or blackberry syrup (GF Option: purchase gluten free syrup or make your own)
3/4 ounce fresh lime juice
1/4 cup club soda, chilled (GF Option: use gluten free club soda)
1 to 1 1/2 ounces white rum (GF Option: use gluten free brand of rum or use a gluten-free rum substitute)
1 cup ice cubes
Garnish with fresh sprigs of mint and fresh whole blackberries

Instructions

  1. Rinse blackberries and mint leaves under cool tap water. Gently pat dry with paper towels.
  2. Place blackberries, mint leaves, simple or blackberry syrup and lime juice into a small bowl.
  3. Gently mash the mixture with a muddler. Do not shred the mint leaves, rather simply bruise them to release the essential oils.
  4. Stir in club soda and rum.
  5. Strain to remove the blackberry seeds and remnants of the mint leaves.
  6. Pour into chilled stemware.
  7. Add ice and garnish with fresh sprigs of mint and several fresh whole blackberries.
  8. Serve.
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Herb Baked Chicken With Veggies https://yupfoodie.com/recipe/herb-baked-chicken-with-veggies/ https://yupfoodie.com/recipe/herb-baked-chicken-with-veggies/#respond Tue, 05 Mar 2019 07:57:12 +0000 https://yupfoodie.com/?p=3196 Baked Buttery Herb Chicken and Potatoes requires just a few ingredients and is packed with amazing flavor and ready in just 30 minutes!  Today I’m here to share one of my favorite go-to meals for busy weeknights! Fall is probably the busiest time of year for me and 30 minute meals are my saving grace. This …

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Baked Buttery Herb Chicken and Potatoes requires just a few ingredients and is packed with amazing flavor and ready in just 30 minutes! 

Today I’m here to share one of my favorite go-to meals for busy weeknights! Fall is probably the busiest time of year for me and 30 minute meals are my saving grace.

This meal is one of my very favorites because with just a few ingredients and all on one pan you’ve got a main dish and a side dish all in one – you can’t beat that! The flavor of this juicy chicken and those seasoned potatoes are so amazing. You will make this dish over and over again!

Herb Baked Chicken With Veggies

Herb Baked Chicken With Veggies

Ingredients

4 boneless skinless chicken breasts pounded to even thickness
4 cups quartered baby red and/or gold potatoes
salt and pepper to taste
1 packet dried Italian salad dressing
6 tablespoons butter, melted
1 teaspoon minced garlic
fresh herbs for garnish (such as thyme, rosemary, or parsley)

Instructions

  1. Preheat oven to 375 degrees and grease a rimmed baking sheet.
  2. Place chicken and potatoes on baking sheet and season with salt and pepper to taste.
  3. Whisk together butter, Italian seasoning, and garlic. Brush or drizzle over chicken and potatoes.
  4. Bake for 20-25 minutes or until chicken is cooked through and potatoes are tender. Sprinkle fresh herbs over the top and serve immediately.
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Easy Chicken Broccoli Soup https://yupfoodie.com/recipe/easy-chicken-broccoli-soup/ https://yupfoodie.com/recipe/easy-chicken-broccoli-soup/#respond Tue, 05 Mar 2019 07:06:25 +0000 https://yupfoodie.com/?p=3158 THIS EASY HEALTHY CHICKEN BROCCOLI SOUP IS THE PERFECT SIMPLE RECIPE FOR COZY WINTER DINNERS. EASY COMFORT FOOD IN A BOWL SERVED WITH CRUSTY BREAD. On chilly nights there’s just nothing better than having a steaming bowl of flavorful soup to warm you up and this easy, healthy chicken broccoli soup is like a hug …

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THIS EASY HEALTHY CHICKEN BROCCOLI SOUP IS THE PERFECT SIMPLE RECIPE FOR COZY WINTER DINNERS. EASY COMFORT FOOD IN A BOWL SERVED WITH CRUSTY BREAD.

On chilly nights there’s just nothing better than having a steaming bowl of flavorful soup to warm you up and this easy, healthy chicken broccoli soup is like a hug in a bowl. It’s creamy and full of texture while not being too heavy or weighed down with cream or a flour base.

I use a cornstarch slurry to thicken the soup slightly but that’s totally optional. Other ways to thicken the soup is to add some mashed potatoes or by pureeing a third of the soup and stirring it back into the pot. The milk adds creaminess but can also be substituted with a dairy-free version or simply use chicken stock instead. It’s the kind of recipe that comes together quickly (thanks to the rotisserie chicken) with no fuss but be sure to make a big pot because this is seriously good for lunch the next day.

HOW DO YOU MAKE CHICKEN AND BROCCOLI SOUP?

Start by sautéing onion, celery, carrot and chopped broccoli stalks until soft and fragrant then add garlic and seasoning. Add chicken stock, milk and cornflour mix (optional to thicken) and bring to a simmer then add the broccoli and shredded chicken and allow to cook until the broccoli is soft. Season to taste and serve with crusty bread.

WHAT TO SERVE WITH CHICKEN SOUP:

  1. Easy garlic butter dinner rolls
  2. Easy cheesy corn beer bread
  3. Potato, Pecorino & Rosemary bread
  4. Cheese and herb beer bread
Easy Chicken Broccoli Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 Servings

Easy Chicken Broccoli Soup

Ingredients

1 large onion finely chopped
2 large carrots peeled and finely chopped
2 celery ribs finely chopped
4 garlic cloves crushed
1 bay leaf
1 tbsp dried mixed herbs
1 tsp chilli flakes/red pepper flakes (optional)
5 cups broccoli stems removed and finely chopped
6 cups chicken stock/broth (Home-made or good quality store bought )
2 cups milk
2 tbsp cornflour/cornstarch mixed with 2 tbsp water
2 cups shredded chicken (I used rotisserie chicken)
salt and pepper to taste
lemon juice to taste

Instructions

  1. Sauté the onion, celery, carrot and broccoli stalks in a splash of oil until soft and fragrant and just starting to brown (this takes around 10 minutes).
  2. Add the garlic, bay leaf and herbs and sauté for another minute before adding the chicken stock, milk and cornflour mixture.
  3. Bring to a simmer then add the broccoli florets and shredded chicken.
  4. Allow to cook for 15 minutes then season with salt, pepper and lemon (optional).
  5. Serve with crusty bread.
https://yupfoodie.com/recipe/easy-chicken-broccoli-soup/

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Thai Chicken Coconut Curry https://yupfoodie.com/recipe/thai-chicken-coconut-curry-2/ https://yupfoodie.com/recipe/thai-chicken-coconut-curry-2/#respond Tue, 05 Mar 2019 06:17:42 +0000 https://yupfoodie.com/?p=3124 Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!! A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry. This is …

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Thai Chicken Coconut Curry – An EASY one-skillet curry that’s ready in 20 minutes and is layered with so many fabulous flavors!! Low-cal, low-carb, and HEALTHY but tastes like comfort food!!

A few months ago I made Sweet Potato and Chickpea Coconut Curry and since then have fallen in love with all things Thai curry.

This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. According to the computer-generated nutrition stats, there is only 141 calories and 4 carbs per serving – no rice or naan included.

With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

The curry is savory, salty, there’s natural sweetness from the sweet Vidalia onions, carrots, and coconut milk. There’s perfect acid balance from lime juice and a very gentle heat from the Thai red curry paste.

Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different and your dish won’t taste like mine.

As with all curry pastes and powders, they vary in intensity and everyone’s preferences for spice and heat vary, so adjust to taste. I used 2 rounded tablespoons and I wouldn’t call it spicy at all but very flavorful. My 10-year-old wasn’t at all phased by it but we like spicy food.

If you have extra veggies you want to incorporate such as cauliflower, bell peppers, tomatoes, or edamame, add them when you add the coconut milk and carrots.

Thai Chicken Coconut Curry

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 6

Thai Chicken Coconut Curry

Ingredients

2 to 3 tablespoons coconut oil (olive oil may be substituted)
1 medium/large sweet Vidalia or yellow onion, diced small
1 pound boneless skinless chicken breast, diced into bite-sized pieces
3 cloves garlic, finely minced or pressed
2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
2 teaspoons ground coriander
one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
1 to 1 1/2 cups shredded carrots
1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
about 3 cups fresh spinach leaves
1 tablespoon lime juice
1 to 2 tablespoons brown sugar, optional and to taste
1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
rice, quinoa, or naan, optional for serving

Instructions

  1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
  2. Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
  3. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  4. Add the coconut milk, carrots, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
  5. Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  6. Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
https://yupfoodie.com/recipe/thai-chicken-coconut-curry-2/

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Blackberry Coconut Bars https://yupfoodie.com/recipe/blackberry-coconut-bars/ https://yupfoodie.com/recipe/blackberry-coconut-bars/#respond Sun, 03 Mar 2019 08:58:49 +0000 https://yupfoodie.com/?p=3109 These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients! If you read my last post on Instagram, I got a little real and shared why I’m not quite in my optimal work flow right now. It happens. It’s happened before. And it will happen again. The actual creating …

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These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!

If you read my last post on Instagram, I got a little real and shared why I’m not quite in my optimal work flow right now. It happens. It’s happened before. And it will happen again. The actual creating is tricky with only 1.5 functioning hands, but it’s all the other stuff that feels overwhelming – writing, editing, sharing, all the little details.

So my plan of attack: SIMPLIFY. At least where I can. Because really we’re both just here to eat purple bounty bars, right? I mean I know they’re called Blackberry Coconut Bars and all, but deep down they are just homemade vegan bounty bars with a berry dyed heart.

So let’s skip the fluff and get right to what makes these so good:

  • Chocolate + coconut. Duh.
  • They’re um PURPLE…in case you hadn’t noticed.
  • No-bake.
  • Only 5 ingredients.
  • No added sugar.
  • The delicious contrast of snappy dark chocolate covering the flakey tart berry bars that just gets better the longer they chill.

You can make these with any type of berries, and explore the entire spectrum of pink to purple coconut bars. And yes, frozen berries work too. If you don’t have a high speed blender like a Vitamix, either strain the berry puree after blending (annoying, I know) or stick to blueberries or strawberries to avoid those tiny seeds.

Happy berry bounty bar no-baking to you!

Blackberry Coconut Bars

Blackberry Coconut Bars

Ingredients

DESCRIPTION
These chocolate covered Blackberry Coconut Bars are the berry-sweetened and beautifully PURPLE version of a bounty bar, but vegan and only 5 ingredients!
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INGREDIENTS
2 cups (130g) shredded coconut
1 cup (120g) fresh blackberries (or berries of choice)
1/4 cup (50g) coconut oil (or coconut butter)
Pinch of salt
1 cup dark chocolate chips

Instructions

  1. Puree the blackberries. If not using a high speed blender, strain out the seeds.
  2. In a bowl or food processor, mix together the coconut, coconut oil, berry puree, and salt.
  3. Press firmly into a pan (I used this 5×7″ glass dish) lined with wax paper.
  4. Freeze for at least 30 minutes.
  5. Cut into 8 bars.
  6. Melt the chocolate chips.
  7. Coat bars in melted chocolate.
  8. Refrigerate until set.
  9. Enjoy! Keep in the fridge in an airtight container for up to a week.

Notes

Serving Size: 1 bar Calories: 311 Sugar: 12g Fat: 28g Saturated Fat: 21g Carbohydrates: 22g Fiber: 6g Protein: 3g

https://yupfoodie.com/recipe/blackberry-coconut-bars/

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Peppermint Oreo Truffles https://yupfoodie.com/recipe/peppermint-oreo-truffles/ https://yupfoodie.com/recipe/peppermint-oreo-truffles/#respond Sat, 02 Mar 2019 16:35:07 +0000 https://yupfoodie.com/?p=3064 Only 4 ingredients are involved in making these delicious White Chocolate Peppermint Oreo Truffles. This easy no-bake holiday recipe makes 8-10 peppermint balls that melt in your mouth. TRUFFLE MAKING TIPS A trick to making the perfect peppermint Oreo truffles, is this gadget. It’s one of my top ten kitchen utensils. So put one on your Christmas list stat. Crush the …

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Only 4 ingredients are involved in making these delicious White Chocolate Peppermint Oreo Truffles. This easy no-bake holiday recipe makes 8-10 peppermint balls that melt in your mouth.

TRUFFLE MAKING TIPS

A trick to making the perfect peppermint Oreo truffles, is this gadget. It’s one of my top ten kitchen utensils. So put one on your Christmas list stat.

Crush the Oreos WHOLE. Do not sit in your kitchen and scrape the white Oreo filling from each cookie. To be honest, that sounds like some form of torture.

I used vanilla almond bark for the coating. But you can use whatever you want, whether that be almond bark, candy melts, or melting chocolate. Just get at least 8 ounces because that’s exactly how much I needed.

For the crushed candy cane topping, I usually put candy canes in a ziploc bag and crush the candy canes with the bottom of a glass. But as I was strolling through Michael’s, I came across a bag of Candy Cane Crunch. I had a 50% off coupon (I think it was $3-4) so I threw a bag in my cart. So if you don’t want to spend time crushing candy canes, head to Michael’s and grab a bag of this stuff.

To keep the white chocolate white, refrigerate the truffles for at least one hour. Then, melt a little bit of chocolate at a time, dip the truffles, and repeat. As a result, the chocolate won’t get as dingy-looking from the dark truffles.

One of the things I love about this recipe is that these can be made a day or two in advance. Just keep them in the fridge until you’re ready to serve them.

Peppermint Oreo Truffles

Peppermint Oreo Truffles

Ingredients

16 oz. package regular Oreo cookies
8 oz. package cream cheese
1 1/2 teas. peppermint extract
8 oz. melting chocolate candy coat, OR almond bark (melted)

Instructions

  1. Crush (whole) Oreos into fine crumbs; place in medium bowl.
  2. Add cream cheese and peppermint extract to the crushed Oreos; mix until well blended.
  3. Refrigerate mixture until firm, about one hour.
  4. Roll cookie mixture into balls, about 1-inch in diameter.
  5. Dip balls in chocolate/candy melt/almond bark; place on wax paper.
  6. Sprinkle with crushed candy canes immediately after placing on wax paper.
  7. Refrigerate until firm, about 1 hour.
  8. Store truffles, covered, in refrigerator.
  9. Yields about 20-30 truffles.

Notes

• Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor

• If you want a drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.

• To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.

https://yupfoodie.com/recipe/peppermint-oreo-truffles/

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The Most Amazing Chocolate Black Forest Cake Ever https://yupfoodie.com/recipe/the-most-amazing-chocolate-black-forest-cake-ever/ Thu, 07 Feb 2019 15:05:22 +0000 https://yupfoodie.com/?p=3058 Be still my cherry chocolate loving heart!  This Black Forest Cheesecake is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls.   This black forest cheesecake beauty is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year! My mom and dad were out here …

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Be still my cherry chocolate loving heart!  This Black Forest Cheesecake is a decadently creamy, dark chocolate cheesecake topped with cherry pie filling, sweetened whipped cream, and chocolate curls.  

This black forest cheesecake beauty is perfect for Christmas, Valentine’s Day or any holiday or celebration throughout the year!

My mom and dad were out here visiting when I made this cheesecake.  I love making something special like a cheesecake when we have guests or visitors, and since I know my mom loves cheesecake and fruit desserts and my dad loves chocolate, a black forest cheesecake was a win-win!

Ever since I was a little girl I have loved the combination of cherries and chocolate.  I used to get boxes of cherry cordials on Christmas morning in my stocking.  My traditional birthday cake is a black forest cake.  I just can’t resist the allure of decadent chocolate and sweet-tart cherries together.

This black forest cheesecake is no exception.

The rich, smooth chocolate cheesecake baked onto a chocolate cookie crust is to-die-for good.  And it’s a lot easier to make than you might think.

I spent ages being intimidated by cheesecakes.  Pie crust?  No problem.  Macarons?  I could do that.  But cheesecake made me feel insecure about my baking abilities for some reason!

What if it cracked on top?  Do I have to do a water bath?  (I’ve failed miserably at water baths on multiple occasions, ending up with cheesecake with a soggy crust, so I’m always a little gun-shy about that technique.)  I’ve heard overmixing causes problems but how do you get cream cheese smooth otherwise?!

I’m here to tell you that you do NOT have to do a water bath in order to get a perfectly wonderful cheesecake with incredible texture and a smooth, beautiful top that does not crack.  And overmixing is not an issue until you start adding the eggs.

Even if you are still worried about your cheesecake cracking, the good news is that at least with a black forest cheesecake you are going to pile gorgeous, ruby red cherry pie filling on top and can cover up any cracks.  Trust me, no one will be the wiser.

REASONS WHY CHEESECAKES CRACK

These are the main causes behind cracked cheesecakes that I have found both from research and personal experience.

  1. Overmixing
  2. Undermixing
  3. Overbaking
  4. Cooling too quickly

HOW TO PREVENT CRACKS IN CHEESECAKE

  1. Start with room temperature ingredients.  You are going to be beating quite a bit of cream cheese and if it cold, it’s going to be very difficult to get it smooth.  A lumpy, undermixed cheesecake batter is much more likely to result in cracks on top when baking.  The eggs should also be at room temperature so they mix in better.
  2. Don’t overmix the batter once you add the eggs.  Definitely beat the cream cheese and sugar as much as needed until the batter is smooth and homogenous, but once you add the eggs, overmixing will add air to the batter, which increases the likelihood of cracks.
  3. Use a springform pan.  If you bake your cheesecake in a regular cake pan, it’s going to be next to impossible to get it out to serve without it cracking.  Cheesecake is much denser than other types of cake, and a springform pan is perfect for cheesecake because the sides release so that it is easy to remove the cheesecake after it cools completely.  I use a 9-inch springform pan for this cheesecake recipe.
  4. Don’t peek while the cheesecake is baking!  It’s tempting to open the oven door to check on the cheesecake while it bakes, but this can also lead to cracks in your cheesecake, especially if the temperature in your house is cool, as cheesecakes are sensitive to fluctuations in temperature while baking.
  5. Cool the cheesecake slowly.  Once my cheesecake is done, I like to turn off the oven and crack the door for at least 10 minutes and up to 1 hour without removing the cheesecake.  This gives time for the just-baked cheesecake to cool slowly and adjust to the temperature of the room rather than shocking it with a dramatic temperature difference.
  6. Run a sharp knife around the edge of the pan before the cheesecake has cooled off.  The cheesecake will end up contracting in on itself a bit as it cools and if the sides are stuck to the pan there is a good chance that it could cause a crack to appear.  Just grab a paring knife and swipe it around the inside ring of the springform pan to loosen the cheesecake while it is still hot from the oven.  This also makes it easier to release the cheesecake from the pan later on.
  7. Once the cheesecake is room temperature, cover with plastic wrap and chill in the fridge for 4-6 hours or overnight.  

HOW CAN YOU TELL IF YOUR CHEESECAKE IS DONE?

This is one of the trickiest parts about cooking cheesecake for me.  There isn’t a simple test like with regular cake where you just insert a toothpick into the center and see if it comes out clean.

The best way to know if your cheesecake is to give it a little shake.  The cheesecake is done when the outer edges are firm but about 2 to 3 inches of the center is still wobbly.

Remember, you are going to cool your cheesecake slowly in an already warm oven and the residual temperature of the cheesecake is also going to continue to cook it.  And then it will be chilled well before serving which will also firm things up.

And even though I’ve already mentioned it, it’s worth saying again even if your cheesecake DOES crack, you can always top it with fruit and whipped cream and no one will be the wiser!

HOW TO MAKE BLACK FOREST CHEESECAKE

The first step is to make your cookie crust.  Just pulse a bunch of chocolate sandwich cookies, creme filling and all, in a food processor (or take the old-fashioned approach and bash them in a plastic bag with a rolling pin), then mix them with a little sugar and butter and press them into the bottom of a 9-inch springform pan.  I always bake my cookie crusts for 5 minutes, just to set them.

An image of a hand pressing a cookie crust into a springform pan for a black forest cherry cheesecake.

Next, make the cheesecake filling by melting some high-quality chopped bittersweet chocolate.  You could use semisweet chocolate, which is slightly sweeter than bittersweet, if you prefer, but I think the darker chocolate flavor of the bittersweet chocolate is a better contrast against the sweet cherries that are going to go on top of the finished cheesecake.

Set the melted chocolate aside to cool slightly while you blend the cream cheese, sugar, and cocoa powder together until smooth.  Then add the eggs, one at a time.  Remember, this is the point where you want to be careful not to overmix the batter.

An image of an egg being mixed into chocolate cheesecake batter.

Then pour the melted chocolate over the cheesecake batter and use a rubber spatula to stir it in just until combined.  Let’s pause just a moment to drool over this picture of melted chocolate being poured into the cheesecake batter.

An image of melted chocolate being added to cheesecake batter to make a chocolate cheesecake.
An image of melted chocolate being swirled into cheesecake batter.

Spread the cheesecake batter over the cooled cookie crust into an even layer, then bake for 50-60 minutes.

You could use a water bath if you really want to, but I honestly think it’s an unnecessary step fraught with peril (I have PTSD from past experiences with soggy cheesecakes after a water bath seeped through my carefully wrapped foil layers).  If you are confident in your water bath skills and want to use one though, go for it!

An image of chocolate cheesecake filling in a springform pan.
An image of an unbaked chocolate cheesecake in a 9-inch springform pan.

Once the cheesecake has baked and had time to cool completely and chill in the fridge, top it with cherry pie filling and pipe sweetened whipped cream around the edges as a border.  Garnish with chocolate curls (or chocolate shavings if you prefer) because 1. they are gorgeous, and 2. more chocolate.

An image of a hand spooning cherry pie filling over a chocolate cheesecake to make a black forest cheesecake.
An image of a chocolate cheesecake with cherries on top.
An image of sweetened whipped cream being piped onto a cherry chocolate cheesecake.
An image of a black forest cheesecake with chocolate cheesecake, cherry pie filling, and sweetened whipped cream on top.

Then slice and enjoy!

The Most Amazing Chocolate Black Forest Cake Ever

The Most Amazing Chocolate Black Forest Cake Ever

Ingredients

Crust
1 1/2 crushed chocolate cream sandwich cookies (about 24 cookies)
4 tablespoons unsalted butter, melted
1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
Cheesecake
10 ounces bittersweet chocolate, chopped
4 (8 oz.) packages cream cheese, softened
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
1/4 cup cocoa powder
2 teaspoons vanilla extract
4 eggs
Topping
1 (21 oz) can cherry pie filling
1 cup heavy cream
3 tablespoons Imperial Sugar Confectioners Powdered Sugar
1/2 teaspoon vanilla
Chocolate curls, for decorating

Instructions

  1. 1. Preheat oven to 350°F.
  2. 2. In a large bowl, mix chocolate cookie crumbs, butter, and sugar together. Press into bottom of a 9-inch springform pan.
  3. 3. Bake crust for five minutes until set. Set aside to cool while making cheesecake.
  4. 4. Prepare cheesecake: In a medium microwave-safe bowl, melt chocolate in microwave 20-30 seconds at a time, stirring each time, until smooth. Set aside.
  5. 5. In a large bowl, mix cream cheese, sugar, cocoa powder, and vanilla using an electric mixer until smooth, scraping sides of bowl as needed.
  6. 6. Add eggs, one at a time, mixing on low speed after each addition until just mixed. Don’t overmix.
  7. 7. Mix in melted chocolate until combined. Pour cheesecake batter over crust and spread evenly.
  8. 8. Bake for 50-60 minutes or until center is almost set. The center will still jiggle while edges will be set.
  9. 9. Turn oven off and crack oven door to allow cheesecake to cool slowly for 10 minutes, then remove cheesecake and carefully run a sharp knife around rim of pan to loosen cake.
  10. 10. Allow cheesecake to cool at room temperature for at least an hour, then cover and refrigerate for six hours or overnight.
  11. 11.Decoration: Release sides of springform pan. Top chilled cheesecake with cherry pie filling, mounding cherries toward center.
  12. 12. In a medium bowl, combine cream, sugar, and vanilla and beat using an electric mixer until thick, but still soft. Transfer to a piping bag with a decorative tip. Pipe swirls around border of cheesecake.
  13. If desired, make chocolate shavings or curls by placing a chocolate bar in a warm place (~78°F) for about one hour. Or alternatively, heat chocolate bar in a microwave oven for 1-2 seconds. Using a vegetable peeler shave chocolate bar into curls or shavings and place on cheesecake just before serving.
  14. Store airtight in the refrigerator for up to three days.
https://yupfoodie.com/recipe/the-most-amazing-chocolate-black-forest-cake-ever/

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