Strawberry cake

Made with fresh strawberries and topped with a rich buttercream, this mouthwatering strawberry cake is incredibly simple to prepare and incredibly tasty!

Cake ingredients

1. 330g of all-purpose flour,
2. 2 ½ teaspoons of baking powder,
3. 1 teaspoon each of salt and baking soda,
4. 1 cup softened unsalted butter,
5. 2 cups granulated sugar,
6. 4 large egg whites at room temperature,
7. 2 teaspoons of vanilla extract,
8. 120ml of whole milk,
9. and 120ml of reduced fresh strawberry puree (see notes).
10. optional pink food coloring

Directions for Baking:

• Set oven temperature to 350°F. Grease two nine-inch round cake pans or use baking spray. Put parchment paper along the bottoms. (If preferred, you can cover the cake pans with baking strips made of moistened fabric.)
• Mix the flour, baking soda, baking powder, and salt in a big bowl.
• Beat the butter on medium speed just until it becomes creamy, either in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. For approximately five minutes, add the sugar and beat until light and fluffy.
• After cleaning the bowl, whisk in the vanilla and egg whites. Beat on medium speed for approximately one minute, or until very fluffy and well blended. Lower the speed to a minimum. Mix just till mixed after adding the flour mixture, milk, and strawberry reduction in that order. When necessary, pause and scrape down the bowl. Add a drop or two of pink food coloring, if desired. Split the mixture between the two cake pans.
• Bake for 30 minutes, or until the cake begins to peel away from the pan sides and is springy to the touch. Give the cakes 20 minutes to cool in their pans. Take out and place on a wire rack to cool entirely. Throw away the parchment paper

.To make the Strawberry Frosting,

• whisk the cream cheese, butter, vanilla, and salt in a large mixing basin or the bowl of a stand mixer fitted with the paddle attachment until they are light and fluffy, about 5 minutes.
• Slowly add the powdered sugar while running the mixer on low, pausing occasionally to add a tablespoon of the strawberry puree. During mixing, pause and scrape down the bowl several times. Increase the speed to medium and beat until frothy after adding all of the sugar.
• Add one or two tablespoons of puree or milk if the frosting is too stiff and not smooth.

To assemble the cake

• place a layer on a cake stand. Cover the cake with roughly 1 cup of frosting. Place the second layer on top. After decorating the cake as desired, cover the outside with the leftover frosting. The cake keeps well at room temperature for up to five days if covered.

Peach Cobbler Cheesecake Cones

One of those sweets that you hardly ever find is this one. The fact that these are made at all in this country is quite rare. Not because they are hard; folks just don’t know about them.

yield: 12

15 minutes for preparation

55 minutes to cook

duration: one hour and ten minutes

Ingredients for Peach Cobbler Cheesecake Cones

Regarding the cones:

1. 16 ounces of chocolate or vanilla, even wafer, cream-filled cookies.
2. Twelve waffle-style cones
3.  Tbsp of whipped cream

For the Cobbler of Peaches:

1. 48 ounces of peach juiced and sliced.
2.  One box of cake mix, either white or yellow, butter pecan or french vanilla
3. one cup salted butter
4. One-half teaspoon of cinnamon

For the filling of the cheesecake:

1. One cup of thickened cream
2. One cup of powdered sugar
3. One teaspoon of vanilla extract
4. 16 ounces of softened cream cheese and
5. ½ teaspoon of lemon juice

Guidelines

SETTING UP:

• Turn the oven on to 350 degrees.
• Melt the chocolate in the microwave for 30 second bursts to prepare your cones.

Step two:

• Submerge the cone in the chocolate, covering either the top or both sides.
• Spread some of the chocolate around the inside bottom and drizzle it within.

Step 3:

• Transfer your cookies to a processor and pulse them until they resemble tiny crumbs.
• The cone can be either sprinkled with crumbs or dipped into the cookie crumbs.

Step four:

• Mist a 9 x 13 baking dish.
• Add the peaches and their juice.

Step five:

• Sprinkle the dry cake mix over the peach tops.
• Melt the butter and pour it over the dry mixture.
• Bake for 45 to 55 minutes is the

sixth step.

• Once the heavy whipping cream is in a bowl, beat it until it becomes thick and forms stiff peaks.
• Combine the softened cream cheese, lemon juice, confectioner’s sugar, and vanilla in a separate bowl. Beat till fluid.

SEVENTH STEP:

• Gently stir the cheesecake mixture into the whipped cream.
• Taking a cone, fill it with alternate spoonfuls of cobbler and cheesecake.
• Add a chocolate drizzle and a scattering of crumbled cookies on top.
• Have fun!

Carrot cake

This is the best carrot cake ever, thanks to its amazing spice taste, incredibly moist texture, and smooth cream cheese icing. For a more complex flavor, use roasted pecans and brown sugar.

Ingredients for carrot cake

1.  1 cup (260g) and 1 cup (for the cake and garnish) of finely chopped pecans. Nuts are not required.)
2. 225 grams (one and a half cups) of packed light or dark brown sugar
3. 100g or half a cup of granulated sugar
4. One cup (240 milliliters) of canola or vegetable oil (or melted coconut oil)
5. Four big eggs
6. 3/4 cup, or 133 grams silky applesauce without sugar
7. One-tspn pure vanilla extract
8. Two and a half cups (312g) of all-purpose flour, leveled and spooned
9. two tsp powdered baking
10. One tsp baking soda
11. Half a teaspoon of salt
12. one and a half tablespoons of cinnamon powder
13. one tsp finely chopped ginger
14. 1/4 teaspoon of nutmeg, ground
15. 1/4 tsp ground  cloves
16. Grated carrots, 2 cups (260g) (approximately 4 large)

Cream Cheese Glaze

1. 16 ounces (452 grams) brick-cream cheese with full fat, loosened to room temperature
2. 1/2 cup (113g; 8 Tbsp) room-temperature softened unsalted butter
3. Four cups, or 480 grams confectioners’ sugar
4. A touch of salt, to taste,
5. and one and a half teaspoons of pure vanilla extract

Guidelines for carrot cake

• Prepare the cake: Turn the oven on to 300°F, or 149°C. Use silicone baking mats or parchment paper to line a sizable baking sheet. On the sheet, distribute the chopped pecans and toast for seven to eight minutes. Take out of the oven and give it ten to fifteen minutes to cool.
• Preheat the oven to 350°F, or 177°C. Grease two or three nine-inch cake pans. Next, line the pans with rounds of parchment paper and brush the paper with grease. Cakes benefit from parchment paper.
• smoothly come free of the pans. (If this helps, check out the video and post about using parchment paper circles for cakes.)
• In a large bowl, whisk together the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla until well blended and no lumps of brown sugar remain. Mix the flour, baking soda, baking powder, salt, nutmeg, cloves, cinnamon, and ginger in a separate large bowl. After adding the wet components to the dry ingredients, mix them together just until they are incorporated, using a wooden spoon or rubber spatula. Stir in 1 cup of the toasted nuts and the carrots. (The remaining pecans are used as garnish.)
• Evenly pour or spoon the batter into the cake pans. Bake for 20 to 24 minutes if using three cake pans. For 30 to 35 minutes, bake if using two cake pans. Examine the middle using a toothpick. The cakes are done if it comes out clean. If not, bake until well done. Avoid overbaking. Let the cakes cool fully in the pans placed on a wire cooling rack. The cakes have to cool completely before icing and putting together.

Prepare the frosting:

• Beat cream cheese and butter in a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment on medium-high speed until smooth, about 2 minutes. Mix in the vanilla extract, confectioners’ sugar, and a small amount of salt. Beat gently
• To assemble and frost, start by layering off the tops of the cakes with a broad serrated knife or cake leveler to get a smooth surface.
• One cake layer should be placed on a serving plate, cake stand, or cake turntable.
• Apply frosting to the top in an even layer.
• Add extra frosting to the top of the second layer, followed by the third layer.
• Drizzle the remaining icing over the sides and top.
• Arrange the remaining roasted pecans on the cake’s top and sides. Before slicing, the cake should be chilled for at least 15 to 20 minutes. When cutting, this aids in the cake’s structure retention.
• Leftover frosted cake can be kept in the fridge for up to five days if it is properly covered.

Cheesecake bars

The most delicious traditional cheesecake bars you’ve ever had! This recipe calls for an extremely creamy and subtly tart cheesecake filling, layered above a simple, buttery graham cracker crust. To further elevate this dish, garnish with salted caramel or chocolate ganache!

Setup Time: twenty-five minutes

Passive (Relaxing) Time: six hours

Cooking time is 55 minutes.

Time total: 7 hours, 20 minutes, 20 seconds

Ingredients for the crust:

1. 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled;
2. 18 graham crackers (270 grams).

To make the filling,

1. take 32 ounces of thoroughly softened room temperature cream cheese.
2. 1/2 cup (114 grams) of room-temperature sour cream and
3. 2 cups (400 grams) of granulated sugar
4. Half a dozen big eggs, room temperature
5. 4 tsp vanilla extract, 2 tsp fresh lemon juice,
6. and 1/2 tsp sea salt

Chocolate ganacheganache

1.  (use a 1:1 ratio) Butterscotch sauce Salted caramel sauce
2.  Fruit preserves Whipped cream Fresh fruit

Guidelines for cheesecake bars

Prepare the crust:

• Set oven temperature to 350°F. With an overhang, line a 9 by 13-inch baking pan with parchment paper.
• Pulse the crackers in a food processor until they are coarsely crushed. Once the butter has been added, pulse to moisten.
• Using the bottom of a measuring cup or glass, press the crumb mixture into the bottom of the pan that has been prepared.
• Bake for about ten minutes, or longer if using a glass dish, or until aromatic.
• Transfer to a cooling rack to finish cooling.
• Lower the oven’s setting to 325°F.
• To make the filling, beat the cream cheese and sugar together in a large basin with an electric mixer until smooth and creamy, stopping frequently to scrape down the sides of the bowl. This should take at least one minute. Blend until mixed after adding each egg one at a time, followed by the sour cream. Scrape down the bowl’s sides. Blend in salt, lemon juice, and vanilla until well blended. Avoid over-mixing.
• Evenly distribute batter over chilled crust. To let off air bubbles, tap against the counter many times. Bake at 325°F for 40 to 45 minutes (longer if using a glass dish) or until the center is just set and the sides are puffy and slightly cracked. Move to a rack to finish cooling.
• Cover with Before cutting into squares, cover with foil and chill for a minimum of six hours or overnight.
• The cheesecake can be prepared two days in advance and chilled, or it can be frozen for up to two months in an airtight container.

No Bake Peanut Butter Eclair Cake

Is it too hot to use the oven? Try creating this chocolate eclair cake with peanut butter that doesn’t require baking!

Setup Time: fifteen minutes

Further Time: Four hours

Time Spent: Four hours fifteen minutes

20 servings are available.

Ingredients

1. 18 chocolate graham crackers and
2. 1 box of vanilla instant pudding mix are needed for the cake.
3. 3.5 oz; 1 cup milk;
4. ½ cup creamy peanut butter;
5. 8 oz of thawed Cool Whip;
6. 16 chopped Reese’s Peanut Butter Cups
7. 2 ounces of unsweetened chocolate,
8. 3 Tablespoons of unsalted butter,
9. 1 Tablespoon of corn syrup,
10. 1 ½ cups of powdered sugar,
11. and 3 Tablespoons of milk are needed to make the frosting.

Guidelines

• Beat the vanilla pudding mix and milk together in a large mixing basin until no lumps remain.
• Add peanut butter and beat until smooth.
• Set aside after folding in the Cool Whip.
• Arrange six graham crackers in a 9-inch-square baking dish.
• Place half of the pudding mix on top
• Add the diced Reese’s PB cups and six additional crackers on top. Add the remaining pudding mix on top.
• Finally, sprinkle the final six graham crackers on top.
• To make the frosting, place a small saucepan over medium heat and combine unsweetened chocolate, butter, and corn syrup. Blend until silky. Take off the heat and mix in the milk and powdered sugar.
• Cover the graham cracker layer with frosting and store in the fridge. For four hours or overnight, refrigerate. Slice and enjoy

Remarks

• Make it ready in advance. The night before I want to serve the cake is when I like to make it. The flavor and texture of eclair cake are enhanced by chilling it overnight!
• On eclair cake, canned chocolate icing also tastes amazing! After opening the can, taking off the lid, microwave it for 20 seconds. Whisk the frosting and then drizzle it over the graham cracker top layer.
• Éclair cake can be kept, covered, in the refrigerator for up to five days. Every day, the graham crackers will get softer.
• It is best to use cows milk (not oat or almond milk) so that the pudding mix sets well in the cake.
• For further cooking advice and tricks, view this blog post.