Photo Credit: http://cookingclassy.blogspot.com/

White Chocolate Raspberry Cheesecake

Original Recipe: http://cookingclassy.blogspot.com/2011/11/white-chocolate-raspberry-cheesecake.html

Ingredients:

• 1 store-bought pre-made oreo crust (save the lid)

• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
• 1/3 cup cold water
• 1 1/2 cups fresh or frozen raspberries

• 12 oz. cream cheese (1 1/2 pkg.), softened
• 1/3 cup granulated sugar
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• 1/2 Tbsp lemon juice
• 6 oz. white chocolate, chopped or 1 cup white chocolate chips
• 1/4 cup heavy whipping cream

Directions:

1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp granulated sugar and cornstarch until well blended. Stir in cold water and add raspberries. Cook over medium heat whisking often, until raspberries break down and sauce thickens, about 5 minutes. Remove from heat and force sauce through a fine mesh strainer into a bowl to remove seeds, set aside.
2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside.
3. Melt white chocolate with cream in a double boiler until melted and smooth, or melt in a microwave safe bowl in the microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
4. Pour 2/3 cup cheesecake mixture into the oreo crust and spread evenly over bottom. Drizzle or spoon with 2 Tbsp raspberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled raspberry sauce, covering all the raspberry sauce (you just don't want it to show through). Swirl cheesecake with a toothpick or knife (your just swirling that inside layer of sauce for now, be careful not to let the sauce show through). Carefully giggle the pan to even out the top. Now, fill a clean medicine syringe with raspberry sauce and begin to pipe small circles in a swirl pattern over cheesecake. Take a toothpick or sharp pointy knife and beginning with the center circle, run the toothpick through the center of each heart (don't lift the toothpick out until you finish the last circle).
5. Bake cheesecake for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool. Cover with saved lid and refrigerate until fully set about 6 hours. Top slices with remaining raspberry sauce and optional sweetened whipped cream (for extra indulgence =).

 Photo Credit: http://www.singforyoursupperblog.com/

Lady Baltimore Cake

Original Recipe: http://www.singforyoursupperblog.com/2011/03/09/babas-lady-baltimore-cake/

Ingredients:

• 3/4 cup butter, at room temperature
• 2 cups sugar
• grated zest of one lemon
• 3 cups cake flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup water
• 1 1/2 teaspoons vanilla
• 6 egg whites

1. Preheat oven to 350 degrees and line 3 9-inch cake pans with parchment paper and grease generously.
2. Cream butter, sugar and lemon zest together until light and fluffy, about 2 minutes. Sift flour, baking powder and salt together and set aside.
3. Combine milk, water and vanilla. Add small amounts of flour mixture to creamed butter mixture, alternately with milk mixture, beating until smooth after each addition.
4. Beat egg whites until stiff and gently fold into batter. Pour into prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The cakes shouldn’t get very brown on top. Allow to cool for 10 minutes in the pans, then transfer cakes to wire wracks to cool completely.

For the Orange Marmalade Filling:

• 3/4 (18-ounce) jar orange marmalade
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lemon juice
• 1 teaspoon Grand Marnier (or any orange liqueur), optional

Heat the marmalade, orange juice and lemon juice in a small saucepan over medium heat just before it reaches boiling point. Remove from heat and stir in the Grand Marnier. Strain out the peels and allow to cool to room temperature.

For the Frosting:

• 3 cups sugar
• 1 cup water
• 1/4 teaspoon cream of tartar
• 3 egg whites
• 1 teaspoon vanilla

• sweetened, flaked coconut, for garnish

1. Using a mixer, beat egg whites until stiff.
2. Boil sugar, water and cream of tartar in a small saucepan over medium-high heat until it reaches 238 degrees on a candy thermometer, or until a small amount of syrup will form a soft ball when dropped into very cold water (this is what’s known as “soft ball stage”).
3. With the mixer running, slowly pour the hot syrup over the egg whites and continue to beat until the mixture is of spreading consistency (this could take up to 10 minutes; don’t be alarmed if your mixture is runny, just keep beating and eventually it will thicken up.). Add vanilla.

To Assemble:

Spread half of the orange marmalade filling in the center of the bottom cake layer, leaving an inch border around the outside (when you add the frosting, the marmalade will spread). Gently spread some of the frosting over the marmalade and place second cake layer on top. Repeat with the other half of the marmalade filling and more frosting, then place the third cake layer on top. Frost the whole cake with the frosting (be generous, the recipe makes a TON of frosting!) and sprinkle generously with coconut. Refrigerate until 30 minutes to one hour before serving.

 Photo Credit: http://engineerbaker.blogspot.com/

Oreo Ice Cream Cake

Original Recipe: http://engineerbaker.blogspot.com/2011/06/oreo-ice-cream-cake.html

Ingredients:
For the cake:

• 1 1/3 cups flour
• 1 2/3 cups sugar
• ½ cup dutch-process cocoa powder
• 1 1/3 tsp baking soda
• 2/3 tsp salt
• 2/3 cup vegetable oil
• 2/3 cup sour cream
• 1 cup water
• 4 tsp distilled white vinegar
• ½ tsp vanilla
• 2 eggs

1. Preheat oven to 350*F. Butter the bottoms and sides of two 8- or 9-inch cake pans (layers will just be taller if you use an 8-inch pan). Line the bottoms of the pans with parchment paper, then butter the parchment.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend (this will be very thick). Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the two prepared cake pans.
3. Bake for 25-35 minutes (less for the 9-inch pans, more for the 8-inch), or until a cake tester inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes, invert onto wire racks, carefully peel off the paper liners, and let cool completely.

For the ice cream:

• 1 cup whole milk
• ¾ cup sugar
• ½ cup malt powder
• 2 cups heavy cream
• pinch of salt
• 1 vanilla bean, split in half lengthwise
• 6 large egg yolks
• ¾ tsp vanilla extract
• 3 Tbsp vodka
• 20 Oreos, coarsely crushed

1. Warm the milk, sugar, malt powder, 1 cup of heavy cream , and salt in a medium saucepan. Scrape the seeds from the vanilla bean into the warm milk and add the bean as well. Cover, remove from the heat, and let steep at room temperature for 30 minutes.
2. Pour the remaining 1 cup cream into a large bowl. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard into the large bowl of heavy cream. Add the vanilla extract and mix well.
4. Chill the mixture thoroughly in the refrigerator. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use. Add the vodka then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. Once the ice cream is done churning, mix in the crushed Oreos with a spatula before transferring to a container. Chill in the freezer for at least 3 hours before using.

For the frosting:

• 4 oz cream cheese, at room temperature
• 1 lb powdered sugar
• 2-4 Tbsp milk
• pinch of salt
• 5 Oreos, pulverized in a food processor

1. Using a hand mixer, beat the cream cheese with the salt until smooth. Alternately add powdered sugar and milk until you reach your desired consistency. Mix in the Oreo crumbs. Use immediately, or refrigerate and let come to room temperature before using.

To assemble:

Make sure that your cake is cooled completely, your ice cream is solid, and you have a level place in the freezer to stash the cake as you assemble. Place one cake layer on a nice plate (you can chill the cake layers in the freezer as well, for extra insurance). Use a large cookie scoop to scoop 1-2 cups of ice cream on top of the cake layer. Quickly spread the ice cream evenly around the cake. Freeze for at least one hour, preferably two. Once the ice cream has hardened back up again, take the cake out of the freezer and place the second cake layer on top. Frost with cream cheese frosting. Freeze again, but now for at least 2-3 hours. If you want to cover the cake with foil or plastic wrap, do so at this point. It’s sliceable and not too hard to eat directly out of the freezer given the vodka in the ice cream and that the cake is oil-based rather than butter-based. That will also keep the cake from drying out too quickly, even in the freezer.

 Photo Credit: http://www.bakersroyale.com/

Butterfinger No-bake Cheesecake

Original Recipe: http://www.bakersroyale.com/cheesecake/mini-butterfinger-cheesecakes/

Ingredients:
Makes 10  two inch cheesecakes or one 8 inch cheesecake.
 

Crust:

• 9 oz mini size butterfingers (about 24 mini size Butterfingers)
• 3 oz pretzels

Cheesecake:

• ¼ cup water
• 1 tablespoon powdered gelatin
• 1 1/2 cups heavy cream
• 8oz cream cheese, softened
• ¼ cup creamy peanut butter
• 1/3 cup sugar
• Pinch of salt
• ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

• ¼ cup cream cheese, softened
• 2 tablespoons peanut butter
• 5 tablespoons powdered sugar
• 2-3 tablespoons whole milk

Directions:
Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

 Photo Credit: http://www.mychocolatetherapy.com

Funfetti Cake Bars

Original Recipe: http://www.mychocolatetherapy.com/2011/10/funfetti-bars.html

Ingredients:

• 1 1/4 cup funfetti cake mix
• 3/4 cup AP flour
• 1/4 teaspoon baking soda
• 3/4 cup butter, melted and slightly cooled
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• 1/2 cup sugar
• 1/2 cup brown sugar
• 5 heaping tablespoons sprinkles of your choice (I used stars)

Directions:

1. Preheat oven to 350F. Grease an 8 x 8 inch pan.
2. Cream both sugars, butter, vanilla, egg, and egg yolk.
3. Gradually mix in flour, cake mix, and baking soda until just mixed. Stir in sprinkles.
4. Spread batter evenly into greased pan.
5. Bake for 30-35 minutes until top is lightly browned and middle still jiggles slightly. Cool completely before cutting.

 Photo Credit: http://www.raspberricupcakes.com

Purple Ombre Sprinkles Cake

Original Recipe: http://www.raspberricupcakes.com/2011/11/purple-ombre-sprinkle-cake.html

Ingredients:
For the cake:

• 355g plain flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 225ml milk
• 2 tsp vanilla extract (I used 1 tsp extract and 1 tsp vanilla bean paste)
• 400g caster sugar
• 225g unsalted butter, softened
• 4 medium eggs
• Purple food colour (I used Wilton violet gel colouring)
• Jam to spread between layers, I used blackcurrant jam but you could use grape or strawberry, or double the amount of icing and use that

For the icing:

• 500g icing sugar sifted (easiest way to sift is by pulsing in a food processor)
• 275g salted butter (about 2.5 sticks)
• Extra table salt to taste
• Optional: sprinkles to decorate

Directions:

1. Preheat oven to 180°C (350°F) and grease whatever 18cm round cake tins you have (I only had one so I had to bake each cake one after the other). If you only have 20cm cake tins I'd recommend splitting the batter into only 4 layers instead of 5. Line the base of tins with baking paper and grease paper and dust tins with flour. Combine flour, baking powder and salt in a medium bowl and set aside. Mix milk and vanilla together in a measuring jug.
2. Using an electric mixer on low speed, beat sugar and butter in a large bowl until blended. Increase speed to high and beat for 2 mins or until pale and creamy. Reduce speed to medium low, add eggs 1 at a time, beating well after each addition. Alternately add flour mix and milk mixture, beginning and ending with flour mixture (I did it by adding 1/4 of of the dry mixture followed by 1/3 of the wet mixture at a time). Beat until smooth, occasionaly scraping bowl with a spatula. Divide mixture evenly into 5 medium bowls (I did this by measure the batter, it ended up being about 300g per bowl for me). Leave one bowl of batter white, then very gradually add colouring to each bowl and gently fold it into the mixture, adding slightly more colouring as you do each bowl so that the 5 bowls give you a even gradient of colour.
3. Pour batter into prepared tins and bake each layer for about 15-20 minutes or until a skewer into the centre comes out clean and the outside is golden. Cool in tin for 5 mins and then turn out onto wire racks to cool completely. Prepare the icing; remove butter from fridge 30 mins before starting and chop into small cubes. In a large mixing bowl, beat butter on high with an electric mixer until smooth and fluffy. Reduce speed to medium-low and gradually add icing sugar until combined, then increase speed to high and beat until pale and fluffy. While still mixing, gradually add any extra table salt to taste if needed.
4. Prepare cake for icing, you may need to trim the tops a bit to make sure they are level. Layer cakes with jam (or more icing). Crumb coat the cake with some of the prepared icing and chill for 15 mins. Cover the cake with more icing, smoothing out with a spatula (I use an offset spatula that I keep clean and warm by running under hot water to get it smoother). If decorating with sprinkles, it can get pretty messy so place your cake in a large container that will catch any of the sprinkles that will run off the cake as you try to stick them on the sides of the cake. Serve cake at room temperature, store cake in the fridge in an airtight container.