Cheesecake Cake

Cheesecake Cake

For the cake:

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 cup unsalted butter, at room temperature

2/3 cup sugar

1 tsp vanilla extract

1/2 cup milk

For the topping:

8 ounces cream cheese, at room temperature

1/4 cup milk

2 large eggs

1/3 cup sugar

Topping II:

Sour cream

Pan:

8 – 9 inch square pan, greased and floured ( I used 8 inch round, and sprayed with Pam baking spray)

Make the cake:

1. Combine the flour, baking  powder, and salt. Stir to combine and set aside.

2. In a mixing bowl, cream the butter, sugar, and vanilla until light.

3. Add dry ingredients alternately with milk, half at a time, beating well after each addition.

4. Spread the batter in the prepared pan.

Make the topping:

1. Cream the cheese until smooth and blend in the milk. Add the eggs one at a time, then sugar. Mix to blend thoroughly, then pour over top of the cake batter.

2. Bake at *350 for 35-40 minutes.

(I let it come to room temperature, then chilled for a half hour or so, then topped the cake with sour cream that I stirred to make spreadable)

3. Garnish any way you like. Fruit, sprinkle of nutmeg, candied fruit, etc.

* I forgot to put the cheesecake topping on until about 20 minutes into baking, and it turned out just fine. I don’t recommend that, but I think a sign of a great recipe is one that takes to my mistakes. This was so delicious, and less costly than a cheesecake, but you miss none of the cheesecake-y goodness. Plus a wonderful buttery shortbread crust. I chilled it for a bit. The crust gets a little harder from being cold, so chill and then let sit at room temperature for a bit. Sounds counterproductive, but it works. I also only had 4 oz of cream cheese, so I halved the recipe and it was still great.

from Little Cakes by Susan Waggoner

I regret that I cannot share all of the following recipes, because I make dough on these doughs, so for now they must remain a secret, but I thought I’d let you see that I am not a lazy bones.  I am always cooking or baking, but hate typing recipes. I can write a novel on here, but copying my own notes is mind-numbing. I would love to type recipes in one-syllable words, but I don’t want to sound like Sesame Street. Not that there is anything wrong with Sesame Street. Shout out to Grover. I am making it a goal to get better at it. Maybe the more I do it the more it will be a breeze. A few of the following are recipes from my Foodbuzz friends that I have made and loved.  Check out their sites!

Blueberry Crumb Bars

Strawberry Thumbprint Pecan Scones

Strawberry Thumbprint Pecan Scones

This recipe is adapted from Tanantha at I Love My Apron *Foodbuzz friend- for original recipe visit her blog at:

http://ijustlovemyapron.blogspot.com/2010/04/raspberry-thumbprint-wholewheat-scones.html

Ingredients:

1 3/4 cup all-purpose flour
1/2 cup rolled oats (toasted)
1/4 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
5 tablespoons chilled butter, cut into small pieces
3/4 cup sour cream (a little over 3/4 cup is fine too)
2 teaspoons vanilla extract, divided
1/3 cup chopped dried cranberries
1/3 cup coarsely chopped pecans (toasted)
1/2 cup powdered sugar
4 teaspoons  milk
3 tablespoons strawberry jam

Directions:
  • Preheat oven to 400 F
  • Place oats in a food processor. Process until finely ground
  • Add flour, brown sugar, baking powder, baking soda, salt, cinnamon, and allspice to a food processor. Pulse 3 times
  • Add butter; pulse 5 times until mixture resembles a coarse meal. Be very careful – Don’t over beat.
  • Add 1 tsp vanilla and sour cream; pulse 3 times or just until combined ( DO NOT over-mix). If you’re afraid you might over-mix, you can transfer the mixture into a big bowl and add sour cream and vanilla. Use spatula to mix. If you over-mix, the mixture will be too runny.
  • Add cranberries, and nuts. Use spatula to mix well.
  • Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to a 1/2 inch thickness; cut with a 2 1/2 inch biscuit cutter
  • Place cut dough on a baking sheet. Use a watermelon scoop or small round spoon to press in a middle of each cut though to make a half hole for raspberry jam
  • Mix together jam and the remaining vanilla extract.
  • Add 1/2 teaspoon of jam into a hole. Don’t over put it otherwise it will run all over a scone.
  • Bake for 14 minutes or until golden brown. Remove from baking sheet; transfer to a wire rack
  • While they’re cooling, combine powdered sugar and milk. Stir with a whisk until smooth. Drizzle the glaze evenly over scones.

* This recipe made 18 for me using 3-inch cutter. I left one out unwrapped overnight and it was still good the next day.

Quiche Lorraine Scones

Quiche Lorraine Scone

from Michelle at Brown Eyed Baker * Foodbuzz friend-http://www.browneyedbaker.com/2010/01/26/quiche-lorraine-scones/ from goodLife {eats}

Yield: 6 large scones

2 cups + 1 teaspoon all-purpose flour, divided
1 tablespoon baking powder
Pinch cayenne pepper
Dash nutmeg
1 teaspoon salt
8 tablespoons cold butter, diced
½ cup half-and-half (I used heavy cream L.R.)
2 eggs
4 ounces Swiss cheese, diced (I used Gruyère L.R.)
3 green onions, thinly sliced
7 strips bacon, cooked and crumbled
Egg wash (1 egg beaten with 1 teaspoon water)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Prepare the bacon, onion and cheese. Toss these ingredients together with 1 teaspoon flour; set aside.

3. In a medium-sized bowl, combine the flour, baking powder, cayenne, nutmeg and salt. Cut in the butter with a pastry blender or two knives until the butter is pea-size. With a fork, lightly beat the eggs and half-and-half and add to the flour mixture. Add the bacon, onion and cheese mixture. Using a wooden spoon, fold mixture until it begins to come together.

4. Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough to ¾ to 1-inch thick and cut using 3-inch biscuit cutter (for large scones) or cut into squares or triangles. Place the scones on the prepared baking sheet. Brush the tops of the scones with the egg wash.

5. Bake for approximately 20 minutes, or until golden brown.

(Recipe courtesy of goodLife {eats})

Strawberry Cream Cheese Danish

Onion Poppyseed Cheese Monkey Bread

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