Baking – 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 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
https://yupfoodie.com/recipe/baileys-irish-cream-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.
https://yupfoodie.com/recipe/red-velvet-cream-cheese-bundt-cake/

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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.
https://yupfoodie.com/recipe/herb-baked-chicken-with-veggies/

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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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Authentic Black Forest Cake https://yupfoodie.com/recipe/authentic-black-forest-cake/ Thu, 07 Feb 2019 14:48:56 +0000 https://yupfoodie.com/?p=3000 Absolutely a delicious cake and always a show stopper. There can’t be an easier way to make it. Of course, there are a few steps involved as there are layers of flavor in a Black Forest cake. All the steps are quite easy to follow and do and are very manageable. If I’m planning ahead …

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Absolutely a delicious cake and always a show stopper. There can’t be an easier way to make it. Of course, there are a few steps involved as there are layers of flavor in a Black Forest cake. All the steps are quite easy to follow and do and are very manageable. If I’m planning ahead when I make this cake I usually pit and stew the cherries the day before. Pitting the cherries is probably the longest, hardest and messiest (most annoying) thing about this recipe especially if you don’t have a proper pitter. I did them by hand without a pitter and made very good use of my time by watching Netflix while pitting

Once I steweed them I separated them from their liquid and packed them separately and stored them in the fridge until the next day when I was ready to make the cake. You can also make the ganache in advance and keep it refrigerated but you will still have to heat it back up to make it spreadable so I usually make it while the cake is baking as it’s a very simple step and making it ahead doesn’t really save too much time. The cakes can be made ahead of time too. I like to let them cool, brush them with the syrup and wrap them tightly with plastic wrap and refrigerate them overnight or you can also freeze them if you are making them ahead more than one night. Just thaw them overnight in the fridge before putting the cake together. 

The reason why I bake certain things lies heavily hinged on the two men in my life. My dad and my hubby. This time it was dad though. Black Forest cake always reminds me of him. He loves it and growing up he loved Tim Hortons Black Forest cake – like loved it. Anytime we were invited over to family or friends and he was craving it he insisted my mom not make dessert but we pickup black forest cake from Timmies. I hated it!! I hated the fake plastic tasting whip cream, the canned cherry filling that to my young palate tasted bitter from whatever they soaked them and the very fluffy chocolate cake in. I had zero appreciation for it and couldn’t understand his obsession with it. 

I have come to appreciate the flavours in It much more over the years but I’m still not a fan of the store bought kind. I wanted to make him a homemade one so he could really see the difference in flavours. He loved this version of course cause homemade cakes almost always taste better and I was so happy he did. Now he will call on me to make this every time he has a craving for some and I’m fine with that! 


When it comes to decorating this cake – it’s super easy – the ganache provides a gorgeous drippy and delectable topping for it and fresh cherries are all it needs. You most definitely can take it up a notch with some shaved chocolate and a dusting of powdered sugar, but we loved it just like this. You can also totally cover it with extra frosting or whip and then put on the cherries but I kept it minimal and rustic as I’m not so great in the cake decorating department. It’s a good thing rustic is in! 

My husband who doesn’t like cooked fruit in dessert (he’s one of those) absolutely loved this cake and so did our friends who we shared it with. It’s an updated and simplified classic (cause I like things simplified and dumbed down in the kitchen as much as possible) that I loved making and will def make again. It’s quite a statement cake and has some presence, making it a great one for special occasions. I hope you give it a try. I know you will love it! 

Authentic Black Forest Cake

Authentic Black Forest Cake

Ingredients

Ingredients
For the Dark Chocolate Cake layers (makes three 9 inch round cakes)
2 ½ cups all purpose flour
⅔ cup + 3 tbsp unsweetened cocoa powder
2 tsp baking powder
2 tsp baking soda
Pinch of salt
2 cups sugar
2 large eggs, at room temperature
1⅓ cup greek yoghurt, at room temperature
½ cup or one stick of butter, melted and cooled
⅔ cup + 3 tbsp boiling water
1 tsp of instant coffee powder or ½ tsp of espresso powder mixed in with the boiling water (optional but recommended to accentuate the cocoa flavour)
1 tsp vanilla extract
For the Cherries
500 g (16 oz) whole cherries approx 80, pitted
½ cup kirsch or any other cherry cherry brandy (non alcoholic wine is a good substitute)
½ cup sugar (alternatively you can sweeten with a couple of tablespoons of maple syrup or date syrup which I used in this recipe)
For the Dark Chocolate Ganache
100 g (3.5 oz) dark chocolate
½ cup thickened (heavy) cream
For the Cream Cheese Frosting
500 g of cream cheese at room temperature
6-8 tablespoons icing sugar
⅔ cup + 3 tablespoons of heavy cream at room temperature
1 tsp vanilla extract
To garnish
Fresh cherries

Instructions

  1. For the Dark Chocolate Cake
  2. Preheat oven to 350 ° F and grease and line the bottom of three 9 inch round cake pans.
  3. In a large bowl, sift together the flour, cocoa, baking powder, soda and salt. Whisk to combine and set aside.
  4. In a large bowl using a hand mixer or standing mixer, mix the butter and sugar together for a minute until fully combined.
  5. Then add the eggs and mix until fully incorporated.
  6. Then add the yoghurt and vanilla extract until full combined.
  7. Slowly start to add in the dry ingredients and mix until combined.
  8. Then mix in the hot water and coffee mixture and mix just until the batter is uniform and smooth.
  9. Divide evenly between the three prepared cake pans.
  10. Bake for 25-30 minutes then let the cakes cool in their pans for 10 minutes before inverting onto a cooling rack. Let the cakes cool completely before levelling any domed tops and assembling.
  11. After leveling and doming the cakes brush them lightly with the remaining cherry syrup below. (Optional but will keep the layers quit moist while adding a little extra flavour)
  12. For the Cherries
  13. While cakes are baking prep the cherries. Place the pitted cherries in a saucepan with the kirsch and sugar.
  14. Bring to a light boil and then reduce temperature and simmer for 10 minutes, stirring often, until the cherries have softened but are not reduced to mush and still hold their shape
  15. Strain the mixture, placing the cherries in one bowl and reserved syrup in another.
  16. Use the left over syrup to brush over the cakes as the are cooling (optional but recommended to keep the cakes moist)
  17. For the Dark Chocolate Ganache
  18. Roughly chop the chocolate and place in a bowl.
  19. Bring the cream to a light simmer in a saucepan. Once at a simmer, pour the mixture over the chocolate. Leave for 2 minutes, and then stir until smooth and thick. Leave it to cool completely at room temperature.
  20. For the Cream Cream Frosting
  21. Beat the cream cheese and icing sugar until creamy. Add the cream and vanilla extract and whip until thickened and spreadable.
  22. To assemble
  23. Place the first cake layer on a serving platter or cake stand. Spread a thick layer of the cream cheese frosting on top - approximately half of it.
  24. Then place half of the kirsch macerated cherries over the frosting and gently press in to indent.
  25. Place the second cake layer over the first and repeat the layering process as before.
  26. Top with the third and last cake layer. Spread a thick layer of ganache over the top.
  27. Garnish with fresh cherries.
  28. Refrigerate cake for 15 minutes before serving for an easier cut.
  29. Make ahead instruction in post above
  30. Inspired by Linda Lomelino
https://yupfoodie.com/recipe/authentic-black-forest-cake/



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EASY NO BAKE OREO CHEESECAKE https://yupfoodie.com/recipe/easy-no-bake-oreo-cheesecake/ Mon, 21 Jan 2019 03:04:57 +0000 https://yupfoodie.com/?p=2719 This Easy No Bake Oreo Cheesecake recipe is smooth and creamy – it’s the perfect cheesecake recipe and it’s so easy to make with only a few ingredients – and it’s gelatin-free!! You’ll never need another no-bake cheesecake recipe again! Friends, I am SO thrilled to be bringing you this amazing recipe today for Easy …

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This Easy No Bake Oreo Cheesecake recipe is smooth and creamy – it’s the perfect cheesecake recipe and it’s so easy to make with only a few ingredients – and it’s gelatin-free!! You’ll never need another no-bake cheesecake recipe again!

Friends, I am SO thrilled to be bringing you this amazing recipe today for Easy No Bake Oreo Cheesecake. It is truly the creamiest, most delicious Oreo cheesecake I’ve ever tasted  – it’s absolute Oreo Cheesecake perfection!

When I was a teenager my friends and I frequented this little cafe known for its specialty coffee drinks, Italian sodas, and its Oreo cheesecake. I’ve had Oreo cheesecake there countless times and because it’s basically the best cheesecake on the planet I shied away from making my own Oreo cheesecake, thinking I could never compete with my favourite cafe.

This Easy No Bake Oreo Cheesecake is seriously the closest thing I’ve ever made to my favourite coffee shop Oreo cheesecake, AND it’s NO BAKE!!! Can you believe it?? Tell me this doesn’t look like a no-bake cheesecake…

Some of you may not know that most no-bake cheesecakes are actually made with gelatin – it helps them set and stay together similarly to the way in which eggs in baked cheesecakes do. The only problem is, I’ve never been a fan of gelatin in no-bake cheesecakes. I find the texture just isn’t quite right and they end up tasting like something your great aunt brings to a church potluck.

Not that there’s anything wrong with desserts like that – I’ve certainly enjoyed my fair share of church potluck cheesecakes over the years! But if you’re looking for an ultra decadent no-bake cheesecake that closely rivals the most light and creamy baked cheesecake you’ve ever tasted, this Easy No Bake Oreo Cheesecake is THE recipe you need. Period.

And I know you may not believe this, but the filling is only four ingredients including the Oreo cookies. Four. High-quality cream cheese, powdered sugar, real whipped cream, and Oreo cookies. That’s it!! The filling is whipped to ultra-creamy perfection and set in the freezer for a couple of hours, just until it’s firm enough to slice. The texture is insanely creamy and light and the flavour is absolutely perfect.

This recipe is best made in a 9-inch spring form cheesecake pan and served with an extra dollop of whipped cream, a few chunks of Oreo cookie and, of course, chocolate fudge sauce. This easy dessert is like heaven on a plate and it’s perfect for your next celebration, dinner party, barbecue, date night-in, or for no reason at all. Because this Easy No Bake Oreo Cheesecake is so good, you don’t need another reason to enjoy it!

I hope you like this Easy No Bake Oreo Cheesecake recipe! Let me know in the comments below, what other no bake cheesecake recipes would YOU like to see on yupfoodie.com?

EASY NO BAKE OREO CHEESECAKE

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours, 15 minutes

Serving Size: 10 Servings

EASY NO BAKE OREO CHEESECAKE

Ingredients

1 1/2 cups Oreo baking crumbs (or 24 Oreo cookies, finely crushed)
5 tablespoons butter, melted
900 grams plain cream cheese (4 cups or about 32 ounces)
1 3/4 cups powdered sugar
3 cups whipped cream
24-28 coarsely crushed Oreo cookies
extra whipped cream, chocolate sauce, and Oreo cookies for garnish

Instructions

  1. Combine the Oreo baking crumbs and the melted butter and press the mixture into the base of a spring form pan.
  2. Whip the cream cheese on high speed until smooth and creamy. Add the powdered sugar and continue to whip on high speed until well combined.
  3. Fold the whipped cream and the coarsely crushed Oreo cookies into the cream cheese mixture with a rubber spatula just until well combined.
  4. Pour the cream cheese mixture into the prepared pan and smooth out the top.
  5. Chill the cheesecake in the freezer for at least 2 hours (4 hours or more is ideal), and remove to room temperature for 20-30 minutes before garnishing with additional whipped cream, chocolate sauce, and crushed Oreo cookies and serving.
https://yupfoodie.com/recipe/easy-no-bake-oreo-cheesecake/


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Peanut Butter Chocolate Cake https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/ Thu, 17 Jan 2019 04:35:37 +0000 https://yupfoodie.com/?p=2487 With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog. Even better, time for a new chocolate and peanut butter recipe here on the blog. Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because …

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With Valentine’s Day just around the corner, I figured it was high time for a new chocolate recipe here on the blog.

Even better, time for a new chocolate and peanut butter recipe here on the blog.

Because I’m pretty sure that chocolate and peanut butter were one of the original matches made in heaven.  And because I’m pretty sure that they were meant to be swirled together on top of this cake.  And because I’m pretty sure that the second you try a taste of them together in this decadent flourless cake, it’s going to be love at first bite.  🙂

Even better, all you need are 5 easy ingredients to make this cake!  So grab your favorite chocolate, and let’s get to baking.

Really, this cake is just a peanut butter-y variation on my favorite 3-Ingredient Flourless Chocolate Cake recipe.  It’s surprisingly easy to mix together, and bakes in just half an hour.  Then once it has chilled completely, you can either just serve it as-is, or put your swirly cake decorating skills to use.  I promise — it’s much easier than it seems!

Just whip up a quick batch of chocolate ganache (melted chocolate + heavy cream), and pour it on top of the cake.  Then heat some peanut butter until it’s all melty, pipe it onto the top of the chocolate ganache into long zig zags, and then use a wooden skewer (or a knife or a toothpick) to swirl the peanut butter and chocolate into whatever kind of design you’d like.

So simple, and SO pretty!

You can either then just dive right into the cake, or refrigerate it awhile longer until the ganache completely sets up.  And then this decadent dessert will be yours to enjoy.

Perfect for Valentine’s Day, or any lovely day you feel like a chocolate and peanut butter-y treat.  🙂  Enjoy!

Recipe Source

Peanut Butter Chocolate Cake

Peanut Butter Chocolate Cake

Ingredients

PEANUT BUTTER FLOURLESS CHOCOLATE CAKE INGREDIENTS:
8 large eggs, cold
1 pound (16 ounces) dark, semisweet or bittersweet chocolate, coarsely chopped
1 cup (2 sticks) unsalted butter, cut into small pieces
1/2 cup creamy peanut butter
PEANUT BUTTER CHOCOLATE GANACHE SWIRL INGREDIENTS:
3 ounces dark, semisweet or bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
1/3 cup creamy peanut butter

Instructions

  1. TO MAKE THE PEANUT BUTTER FLOURLESS CHOCOLATE CAKE:
  2. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!)
  3. Place a large roasting or baking pan on the bottom rack of the oven. Bring a kettle or medium-sized pot of water to boil on the stove. Once it comes to a boil, carefully pour the water into the baking pan in the oven. This will be your water bath, and will help prevent the top of the cake from cracking.
  4. While the water is coming to a boil, add the eggs to the bowl of a stand mixer. Using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
  5. Meanwhile, melt the chocolate and butter and peanut butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter and peanut butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter and peanut butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the ingredients are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
  6. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the springform pan on the middle rack of the oven (a rack above the pan of boiling water). Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, about 23-26 minutes.
  7. Turn the oven off and crack the door oven open a few inches, and wait about 10 minutes for the cake to slightly cool. Then remove cake and transfer to a wire rack, and cool until it reaches room temperature. Then cover and refrigerate until the cake is completely chilled. (The cake can be refrigerated for up to 4 days.)
  8. Once the cake has chilled, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and then re-invert the cake onto a serving platter. Top with the peanut butter chocolate ganache swirl, if desired. Or you can serve the cake lightly dusted with powdered sugar, or just plain.
  9. TO MAKE THE PEANUT BUTTER CHOCOLATE GANACHE SWIRL:
  10. Melt the chocolate and heavy cream together in a double-boiler or in the microwave (use the same directions as above), and whisk together until the mixture is completely smooth.
  11. Add the peanut butter to a separate bowl, and heat in the microwave (about 15-25 seconds) until it is warmed and a little melty. Transfer the peanut butter to a pastry bag or a large ziplock bag, and then use scissors to snip off a small corner of the bag so that you can pipe the peanut butter. Set aside.
  12. Pour the chocolate mixture on top of the chilled cake, and use a spoon to spread it out in an even layer. Pipe the melted peanut butter on top of the chocolate in some long lines (or your desired pattern). Then immediately take a wooden skewer (or a toothpick or a knife) and drag it through the peanut butter in circles to create swirls. If you’d like, you can then run a knife around the edge of the cake to smooth out the sides, or you can just leave it drippy.
  13. Refrigerate the cake for about an hour to let the ganache firm up, or you can just serve it immediately.
https://yupfoodie.com/recipe/peanut-butter-chocolate-cake/

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BEST EVER STRAWBERRY TRIPLE LAYER CAKE https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/ Sat, 05 Jan 2019 10:26:36 +0000 https://yupfoodie.com/?p=2318 Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!! Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special. …

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Our Easy Strawberry Triple Decker Cake Recipe is an absolute showstopper. Loaded with Fresh Strawberries, this Homemade Southern Delight is guarentted to be a hit! Super Moist, Rich and Really Sweet, all topped with Strawberry Buttercream Frosting!!

Yesterday was my darling friend Mary’s birthday, and when you have that kind of friend, you make something extra special.

She’s a Southern belle who loves strawberries and pound cake, so naturally, I hopped into the kitchen to create my crazy-delicious, triple decker Strawberry Cake with strawberry buttercream frosting!

The rich pink color of this dense cake and the intense strawberry flavor top-to-bottom makes everyone happy, and I knew it would put a smile on her face.

Guys, I really LOOOVE this cake. It’s a combination of a strawberry cake with Jello and a fresh strawberry cake, which is something that’s hard to find in most recipes.

The strawberry cake Martha Stewart makes uses fresh fruit, but it produces a one-layered coffeecake. That’s great with my morning latte, but it doesn’t really elicit the “ooh and ahhh” response I wanted for my friend’s special day.

The strawberry cake Paula Deen makes does use Jello to achieve its signature color (that’s “blush and bashful,” for any Steel Magnolias fans out there), but she uses frozen strawberries.

I think using fresh strawberries helps them retain their texture, even when baking, so that’s what I use in my Strawberry Cake recipe. Paula also uses a traditional cream cheese frosting, and like mine is, well, a work of art.

Let’s talk about the cake itself first, though.

My recipe starts with a cake mix, so it’s important to understand a little bit about the difference between that kind of cake – a butter cake – and a strawberry sponge cake recipe.

Traditional sponge cakes (like a genoise or Angel food cake) typically have little or no butter and replace leavening ingredients like baking powder or soda with air from a good solid whipping of the eggs (separated or not). This process creates light and airy cakes, but they tend to be dryer and particularly suited for absorbing strawberry syrups or berry liqueur.

Butter cakes are heavier (even with added baking powder) and moister. I really wanted a dense, rich cake for this particular recipe, so bring on the butter . . . and Jello.

STRAWBERRY CAKE WITH JELLO

Why Jello? Well, it’s a great way to add flavor to a cake without added moisture that might throw off the batter.

The gelatin also works as a stabilizing agent, which helps prevent the top of the cake from cracking or splitting.

It comes in really vibrant colors too, so you can make colored cupcakes or cakes to suit a party theme. (Check the internet for some show-stopping multi-layered rainbow cakes or old-fashioned “poke” cakes with drizzles of those beautiful colors running through a white or yellow cake canvas.)

You CAN make a strawberry cake recipe without gelatin, but those typically don’t use a cake mix base either, so you’re signing up for a potentially tasty recipe but with a longer time commitment. (By the way, you’ll just be using the dry powder straight out of the Jello box – no need to add water and get it all jiggly.)

If you want an easy strawberry cake recipe, use mine.

If you want the BEST strawberry cake recipe, well, let’s just say you can’t go wrong with mine either.

NOW, ABOUT THAT FROSTING.

Generally, when I make this cake, I use either a vanilla buttercream or a cream cheese frosting.

This time, though, I wanted to give the juicy red berries a seat at the frosting table. That took a little experimenting to get the technique and the moisture content just right, but the strawberry buttercream I ended up with is worth . . . every . . . minute.

It’s sweet, light, and studded with berries – the perfect complement to my Strawberry Cake.

Needless to say, Mary was really excited when I did the big reveal on this cake, and I’m pretty sure I saw a little tear in her eye when she took that first bite. Don’t wait on someone’s special day, though – go ahead and make this for yourself today.

It’s someone’s birthday somewhere, right?

RECIPE NOTES FOR STRAWBERRY CAKE:

Frosting: This Strawberry Cake recipe, at least the cake part, is my favorite kind of recipe. Dump everything into a bowl and mix.

The frosting, however, is a little more fickle.

Buttercreams, in general, can be hard to work with just because butter tends to soften quite a bit at room temperature. To achieve my strawberry-speckled version, you’ll have to take extra care because of the natural juices from the berries.

To minimize extra fussing, make sure to completely cool the layers of cake and then refrigerate them for a bit (you can stack them with a piece of wax paper between each layer).  The buttercream itself should also be refrigerated for about 10 minutes before frosting your cake.

You’ll want to frost one layer at a time, then chill before adding the next layer and chill again before frosting the sides. Your beautiful masterpiece should also live in the refrigerator until you’re ready to serve

It really is easy to assemble, but you’ll need some extra patience. As it turns out, patience is NOT a virtue I’m generously blessed with – just ask my hubby!

But I can make this cake, and so can you. Just give yourself plenty of time.

Fresh or Frozen Strawberries: While I definitely recommend fresh strawberries both for the cake and the frosting in this recipe, you can substitute frozen berries in a pinch.

Sometimes you just can’t find them fresh (or ripe), so just do what you have to do to make this recipe. I do suggest chopping the berries before they’re completely thawed to avoid a mushy mess and make sure you drain them as much as possible.

Pan Substitutions: If the thought of managing a three-layered monster is intimidating, you can still enjoy this cake.

  • Make Cupcakes–The measurements here will make approximately 36 cupcakes. Just start checking them during the baking process at around 17 minutes since they’ll likely need to bake a few minutes less.
  • Make in a 9X13–You can also cook this in a 9”x13” pan (you’ll need to watch the cooking time on this one too), with enough batter leftover for about another 12 cupcakes. Either of these options will cut back on the frost-refrigerate-repeat steps too and save you some time.

If your Cake Sinks in the Middle: This cake is a dense, extremely moist cake, containing a lot of extra moisture from the fresh strawberries.

That being said, if the cake layers are not baked until done, if they are slightly “underbaked”, your finished cake might possibly sink in the center.

Make sure when you test for “doneness” your toothpick inserted in the center comes out clean.

Substitutions: For all the chocolate lovers, try subbing in your favorite chocolate frosting instead of my strawberry buttercream.

The cake is substantial enough – and “strawberry-y” enough – to still shine through. You can even garnish the top with some chocolate covered strawberries. Mmmmm

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

BEST EVER STRAWBERRY TRIPLE LAYER CAKE

Ingredients

Cake Ingredients:
1 Box White Cake Mix
1- 3 Ounce Box Strawberry Jello
4 Large Eggs
1/2 Cup Sugar
1/4 Cup All-Purpose Flour
1/2 Cup Fresh Strawberries Finely Chopped
1 Cup Vegetable Oil
1/2 Cup Milk
Strawberry Buttercream Frosting:
1 Cup Unsalted Butter Softened
2 16 Ounce Packages Powdered Sugar
1 Cup Fresh Strawberries Finely Chopped

Instructions

  1. Make the Cake: Preheat the Oven to 350 degrees. Line 3- 9-inch cake pans with parchment paper and spray with nonstick cooking spray (I prefer the Baking nonstick cooking spray that contains flour). Set aside.
  2. In a large bowl, mix all cake ingredients with an electric mixer on low until just combined. Scrape the side of the bowl, and increase mixer to medium and beat for 3 minutes.
  3. Pour cake batter into prepared pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 23 minutes.
  4. Cool cake in pans on a rack for about 10 minutes. Remove from pans and cool completely. If using the following recipe for Strawberry Buttercream refrigerate cakes until completely chilled.
  5. Meanwhile, Make Frosting: In a large bowl, beat the butter at medium until it's pale yellow and fluffy. Add powdered sugar and strawberries and beat at low until well combined and creamy. Set in the fridge for about 5-10 minutes to firm it up slightly (You just don't want it to be runny).
  6. Spread one of the layers of cake with frosting then refrigerate. Frost the second layer and refrigerate until the frosting on both layers has firmed up a bit. Assemble all the layers and frost the top and sides. Refrigerate!
https://yupfoodie.com/recipe/best-ever-strawberry-triple-layer-cake/

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Cheesy Garlic Bread https://yupfoodie.com/recipe/cheesy-garlic-bread/ Mon, 24 Dec 2018 10:46:52 +0000 http://yupfoodie.com/?p=2017 Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again. Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s …

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Turn plain french bread into cheesy, garlicky perfection with this epic Cheesy Garlic Bread. With three kinds of cheese, herbs and tons of garlic, this is the homemade garlic bread you’re going to want to make over and over again.

Homemade Garlic Bread is one of those recipes that everyone seems to know how to make. It’s pretty easy to make a basic garlic bread. I mean, butter, garlic, bread, right? That’s what I used to think…until I started making this Cheesy Garlic Bread.

This is the homemade garlic bread recipe to end all homemade garlic bread recipes.

The easiest garlic bread recipe known to man is basically soft butter, granulated garlic, and bread. This recipe takes that basic principle and kicks it up about 27 notches. There are 6 cloves of fresh garlic mixed with a stick of softened butter. You have to have soft butter. Make sure you take that butter out of the fridge at least an hour before you plan to make this bread. And for the love of all that is good and garlicky, do not microwave that butter.

Are you ready to make the most epic Cheesy Garlic Bread?

So you’ve got 6 cloves of garlic and soft butter. You’re also going to stir in a generous tablespoon of fresh chopped parsley. You could use dried here, but use the same amount. It’s just as much for color as it it for flavor.

Now slather all that buttery goodness on some french bread. I try to get the freshest loaves I can because they just taste better. But even a loaf from the discounted, day-old section will work fine. Slice it in half lengthwise and slather that butter and garlic mixture all over. As Jeff Mauro says, “crust to crust!” You want the butter to reach all of the outside edges. As you can see I didn’t do a very good job.

Next pile on the cheese. We’re using a luscious combination of Mozzarella, Parmesan and sharp cheddar. The Parm and cheddar have a nice sharp bite that compliments the smooth creaminess of the Mozzarella. Sprinkle on a little more parsley for color.

Now bake those lovely loaves in a 350 degree oven for about 10 minutes, then flip on the broiler (no need to move the rack) and broil for several minutes to get that cheese nice and golden brown. As Anne Burrel says, “brown food tastes good!”

I know, I watch too much Food Network.

But you will forget all about that when you get your grubby little hands on this Cheesy Garlic Bread. And then all will be right with the world again.

Cheesy Garlic Bread

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8

Serving Size: 8

Cheesy Garlic Bread

Ingredients

1 loaf french bread
1/2 cup butter softened
2 tablespoons chopped parsley divided
5 cloves garlic minced
1 cup fresh grated Mozzarella cheese
1/2 cup fresh grated sharp cheddar cheese
1/2 cup fresh grated Parmesan Cheese

Instructions

  1. Slice French bread loaf in half lengthwise. Place each half, cut side up, on a foil line baking sheet. Set aside.
  2. Stir together softened butter, minced garlic and 1 tablespoon fresh chopped parsley. Spread evenly on each half of the french bread loaf. In a small bowl combine cheese then sprinkle evenly on top of the bread. Sprinkle remaining parsley even over the cheeses.
  3. Bake in the 350 degree oven for 10 minutes. Turn on the broiler to high, move the rack to the top position, and broil for the last 2-3 minutes until cheese is golden and bubbly. (*The broiling step is optional - you could just let it bake for the 10 minutes and call it good).
  4. Allow bread to cool and cheeses to set for about 10 minutes before slicing and serving.
https://yupfoodie.com/recipe/cheesy-garlic-bread/

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