Raspberry Swirl Cheesecake Bites

recipe from annies-eats.com

Raspberry and cheesecake. What a combo! I saw these on a fellow food blogger's post and couldn't resist making them. They are nothing short of amazing! I thought these were so much fun to make too. 

I have only one regret. After pulling these out if the oven to cool, I set them on a wire rack right in line of my air conditioning. They cooled down much too quickly causing them to sink in on the tops. If you want them to have the full rounded top, make sure they are set somewhere warmer than I did. The flavor (which was spot on) was not affected in any way, which is what really matters.

For the crust:

1 1/2 cups graham cracker crumbs

4 TBLS. unsalted butter, melted

3 TBLS. sugar

For the raspberry swirl:

6 oz. fresh raspberries

2 TBLS. sugar

For the filling:

2 lbs. cream cheese, at room temperature

1 1/2 cups sugar

pinch of salt

1 tsp. vanilla extract

4 large eggs, at room temperature

Preheat oven to 325 degrees. Line cupcake pan with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottoms of the cupcake liners. Press the crumbs down with the bottom of a drinking glass. Bake until just set, about 5 minutes. Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender. Process until smooth.

To make the cheesecake, beat the cream cheese on medium high speed in a bowl with an electric mixer until fluffy. Blend in the sugar until smooth. Mix in the salt and vanilla. Beat in the eggs, one at a time, mixing well after adding each one.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner. Dot 1/2 teaspoon of the raspberry puree in a few dots over the cheesecake filling. Use a toothpick to lightly swirl and create a marble effect.

Bake until the filling is set, about 20 - 22 minutes, rotating the pan about halfway through. Transfer to a wire rack to cool. Let cool to room temperature.

Chill in the refrigerator for at least 4 hours before serving.

Eclair Cake

Good morning and happy Friday!

I am revisiting a recipe I posted years ago. One of the first desserts I made that didn't come from a box or package mix. I am sharing it again as I have tried the countless versions of this I have found on Pinterest and they all come up short in some way. I got this recipe from a friend of my stepmom's who has her own resort/restaurant. Every time I make it, someone asks for the recipe. Layers of vanilla pudding, graham cracker cake and topped with rich chocolate, who can resist?

Make sure you follow the directions by chilling this overnight or for a minimum of 8 hours. If you don't, the graham cracker layers don't soften into a cake like texture and that is really the key to this being so delicious! Most people have no idea the recipe even contains graham crackers. 

Easy to make and even more fun to eat!

Ingredients for the base:
1 box graham crackers
2 pkg. French vanilla instant pudding
2 3/4 cups milk
1 (12 oz) Cool Whip, thawed

Mix instant pudding with milk as directed on package EXCEPT use 2 3/4 cups milk where it is called for on the package. Add cool whip and mix well. Place a single layer if graham crackers on the bottom of a 9 x 13 inch pan. Do not crumble, leave whole. (you may  have to break off sections to make a full layer) Spread 1/2 of the pudding mixture over the graham crackers. Cover with another layer of graham crackers and then the remainder of the pudding mixture. Top with a third layer of graham crackers.

Ingredients for frosting:
2 pkgs. premelted unsweetened chocolate
2 TBLS. margarine, softened
2 TBLS. white Karo syrup
1 1/2 cups powdered sugar
3 TBLS. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread evenly over the top layer of graham crackers.

The frosting should make just enough to cover the top. Refrigerate overnight. 

Spooky Pumpkin Cheesecake Bars

recipe slightly adapted from myrecipes.com

Go ahead and laugh. It's ok. I had a typical "me" moment the other day while making these. Short on time, I went to decorate these before work and realized I had bought regular sized chocolate chips instead of minis. The result is quite silly looking! I am still chuckling now looking at them.

Despite my googly eyed ghosts, these pumpkin cheesecake bars are absolutely amazing. Like lick the fork and maybe even your plate amazing. Creamy pumpkin with an oreo crust and topped with cool whip. Everyone who tried them loved them.

Ingredients for crust:

20 creme filled sandwich cookies

2 1/2 TBLS. unsalted butter, melted

Ingredients for filling:

2 (8 oz.) pkg. cream cheese, at room temperature

1 cup sugar

1 cup canned pumpkin pie filling

3 large eggs, at room temperature

1 tsp. vanilla extract

3 TBLS. all purpose flour

1 tsp. pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Line an 9 inch square pan with foil so that it overhangs on the sides. Mist with cooking spray.

To make the crust: process the cookies in a food processor until ground. Pulse in butter. Press evenly into the pan. Bake until firm, 10 - 12 minutes. Cool slightly.

To make the filling: Beat cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Beat in   pumpkin.Then eggs, 1 at a time. Beat in vanilla, flour, spice and salt until just combined.

Pour mixture over the slightly cooled crust. Put the pan in a large rimmed baking sheet and put in the oven. Pour hot water into the larger baking sheet until it's nearly filled. (This will prevent your cheesecake from cracking) Bake cheesecake until set around the edges but jiggles slightly in the center, about 40 - 45 minutes. Remove pan from sheet and cool completely on a wire rack. Cover with plastic wrap and chill until firm. At least 3 hours.

To make ghosts, pipe whipped cream onto bars in a circular motion. Use MINI chocolate chips for eyes.

Pistachio Pudding Cake

You might remember awhile back when I shared this recipe for Pistachio pudding cake. Well being the pistachio freak fanatic that I am, I had to try another go with a different version. This one is a single layer cake. A little moister and also easier. With pistachio in the cake and the frosting, you get a smooth but not overwhelming pistachio taste in every bite. I would have gladly hidden in the closet and eaten this whole cake myself. 

I did not make the cake from scratch completely. You won't be able to tell the difference though. 

Cake Ingredients:
1 (4 oz.) pkg instant Pistachio pudding
1 yellow cake mix
1 cup canola oil
1 cup club soda
3 eggs

Frosting Ingredients:
2 packets Dream Whip
1 1/2 cups milk
1 pkg instant Pistachio pudding
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. 

In a large bowl, mix together pudding packet and cake mix. 

Lightly beat the eggs together in a separate bowl and then add them to the dry mixture. Add oil and club soda, mixing well.

Spray a 9 x 13 inch pan and pour mixture into it. Bake 45 minutes or until toothpick inserted in the middle comes out clean. 

Let the cake cool completely before frosting.

For the frosting:
Mix Dream Whip and milk in a large bowl with a mixer. Beat until thick. Add pudding packet. Frost cooled cake. If desired, sprinkle with chopped nuts.

Chocolate Layer Cake with Coconut Cream Frosting

My fascination with layer cakes just continues to grow. They are so much fun to make. I love putting them together and coming up with unique combos. There are so many possibilities with a layer cake. The food nerd in me is showing through when I say that I really could make one every day just to see what I could come up with because as soon as I make one, an idea for another pops up. Please tell me I am not alone...


Rich, moist chocolate cake with light, creamy coconut frosting? Oh yeah.


Ingredients for cake:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsps. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 tsps. vanilla extract
3/4 cups boiling water


Ingredients for icing:
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup confectioner's sugar
2 cups unsweetened coconut


Preheat oven to 350 degrees. Coat 2, 8" x 2" round cake pans with non stick cooking spray. Line bottoms with parchment paper; also spraying the paper. Then dust paper with flour.


In a large bowl, whisk together flour, cocoa, both sugars, baking soda & powder and salt. In a separate bowl, whisk together milk, eggs and vanilla. Add the two mixtures together and blend until completely mixed. 


Add boiling water and mix well. Divide the batter (it will be thin) between the two prepared pans and bake 35 to 40 minutes or until toothpick inserted into the centers, comes out clean. Let cool in the pans for 10 minutes and then remove to wire rack to cool completely. 


For the frosting:
Using an electric mixer, beat creams and sugar until stiff peaks form, Place one cake on a platter and spread 1 cup of frosting over the top. Top with remaining cake and frost with remaining icing. Gently pat coconut all over the cake. 


This is best chilled when served.


Edited: Thanks so much, Renee! Frosting should have COCONUT not cocoa in it.

White Chocolate Cake Batter Truffles

 recipe from sixsistersstuff.com

I get asked a lot how I maintain my weight and make all this delicious food. For one, I have been blessed with good metabolism and even greater willpower when it comes to knowing my limits on my calorie intake. Second, I share! Either myself or John are taking any extras to work with us. 

I was flattered when a co-worker asked if I take requests. I definitely do. He sent me this recipe from sixsistersstuff.com. Truffles are new to me. This is a recipe I probably would have not made otherwise. I would have really missed out! Everyone loved these, including myself and I am not even a fan of white chocolate. Little mouthfuls of rich cakey goodness. Absolutely divine!

Ingredients:

1 1/2 cups flour

1 cup yellow cake mix

1/2 cup unsalted butter, softened

1/2 cup white sugar

1 tsp. vanilla

1/8 tsp. salt

3 - 4 TBLS. milk

2 TBLS. sprinkles

Truffle coating:

16 oz. (8 squares) almond bark (I used vanilla flavored)

4 TBLS. yellow cake mix

sprinkles

Beat together butter and sugar using electric mixer, until well combined. Add cake mix, flour, salt and vanilla. Mix thoroughly. Add 3 tablespoons or more of milk to make dough consistency. Mix in sprinkles by hand. Roll dough into 1" balls and place on parchment paper. Chill in the refrigerator 15 or more to firm up.

While dough balls are chilling, melt almond bark in the microwave at 30 second intervals until melted. Stir in between intervals. Once melted, quickly stir in cake mix until completely incorporated. Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of the bowl. Place truffles back on parchment paper and top with sprinkles. Repeat until all truffles are done.

Chill in refrigerator until serving.

Makes 25 - 30 truffles.

NOTE: I waited until I had dipped all truffles before I added the sprinkles. They didn't stick very well this way. I would recommend immediately adding sprinkles after each dipping if you want them to be more decorative. Also, I used leftover Easter sprinkles but think more color would be great!

Pistachio Pudding Cake

Pistachios. You can never eat just one. At least I can't. With the exception of this recipe, Chocolate Pudding Torte, where my mom often substituted the chocolate with pistachio, I haven't found many recipes for these yummy nuts. While grocery shopping, I grabbed a couple of bags to remind myself I needed to change that. 


I adapted a Pillsbury recipe a bit to come up with this. Pudding cakes are my favorite to bake plus I am really liking the layer cakes these days. While the pistachio flavor is of course dominant here, the flavor is so smooth, the frosting not too thick and the cake moist. So if you like pistachios, you have to try this. You will wonder how you ever lived without it...


Cake:
3/4 cup Crisco butter shortening
1 1/3 cups sugar
3 large eggs
1 tsp. vanilla extract
1 1/4 cups water
1 (3 3/4 oz) package pistachio instant pudding
2 1/4 cups flour
2 tsp. baking powder


Frosting:
1 (3 3/4 oz.) package pistachio instant pudding
1/2 cup milk
1/3 cups pistachios, shelled and finely chopped
1 (8 oz.) frozen whipped topping, thawed


Preheat oven to 350 degrees. Coat 2, 9" round layer pans with cooking spray.


Combine shortening, sugar, eggs and vanilla in a bowl. Beat with mixer until light and fluffy. Add water, pudding mix, flour and baking powder. Beat at low speed until blended, scraping bowl constantly. Beat at medium speed 2 minutes, again scraping sides of bowl constantly. Pour into prepared pans.


Bake 35 to 45 minutes or until toothpick inserted in middle comes out clean. Cool 5 minutes. Remove from pans to cool completely.


Frosting: Combine pudding mix and milk in a medium bowl. Beat at medium speed 1 minute. Fold in whipped topping. Remove one cup of frosting from bowl and combine with chopped pistachios. Spread on top of the bottom layer of cake. Place unfrosted (second) top cake layer. Spread remaining frosting on sides and top of both layers, covering the complete cake.


Chill before serving and keep in airtight container in refrigerator between servings.

Banana Cake with Vanilla Bean Frosting

I simply cannot deny anything banana. It just won't happen. This is a classic banana cake recipe that pairs moist delicious cake with a smooth but flavorful frosting that will melt in your mouth. I took a couple of my favorite recipes, moved a few things around and after my first bite knew this was "the cake". I wouldn't change a thing. 


Don't worry about the frosting. I didn't mix mine quite enough just for effect. Don't you just want to reach through your screen and lick all those drips? Either that or just come over to my house. I do share.


Cake:
1 1/3 cups sugar
1 cup sour cream
2 large eggs
4 TBLS. butter, room temperature
5 very ripe bananas, about 1 cup
2 tsp. vanilla extract
2 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda


Vanilla Bean Frosting:
4 TBLS. butter, softened
1/2 cup heavy cream
2 1/2 cups confectioner's sugar


Preheat the oven to 375 degrees.

To make cake:

Cream together sugar, sour cream, eggs, and butter.  Add mashed bananas and vanilla extract.  Add flour, salt, and baking soda; mix well.  Pour into greased 9"x13" cake pan.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before frosting.

To make frosting:

Cream butter and confectioner's sugar together until smooth.  Slowly add the heavy cream; stir until smooth.  Stir in the vanilla.  Mix very well and until frosting starts to thicken. Spread on cooled cake. 

Cookies 'n' Cream Layer Cake

I have so many recipes backlogged for this blog. I made this cake for John on his birthday. Way back in early January! I was so excited to drop it off at work for him that I didn't make it as "pretty" as I wanted to but nothing says , "I Love You" like a homemade birthday cake. He loves Oreos and I love layered cakes. 


He was kind enough to save me a slice for a photo too!


Cake layers:
1 box white cake mix
1 - 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed Oreo cookies with white filling


Prepare cake mix according to box directions; using the water oil and egg whites. Fold in crushed Oreos.


Pour into 2 greased and floured 9 x 1 - 1/2 round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted into the center comes out clean. Cool for 10 minutes in pans on wire racks, then remove from pans and cool completely.


Creamy White Frosting:
1/2 cup butter
1/2 cup shortening
2 tsp. vanilla
4 cups powdered sugar
2 shakes of salt
2  TBLS. milk
2 oz. semi - sweet chocolate
1 tsp. shortening


Add butter, shortening, vanilla and salt to your mixing bowl. Cream. Add powdered sugar one cup at a time and salt and blend well. Add milk to thin if necessary. Beat until fluffy.


Frost each cake layer completely (besides the bottom layers). Tops and sides. Stack and smooth the sides to look like one cake.


In a saucepan, melt semi-sweet chocolate and shortening over low heat. Drizzle chocolate over top edge of the cake. Garnish with additional Oreos.

Mini Raspberry Heart Cakes

 recipe from opensourcefood.com

Mmmmm...raspberry. One of my favorite flavors ever. Have you ever had raspberry syrup on your pancakes? If so, the filling for these is very close to that, if not better. 

Not only are these so easy and fun to make, but they are so cute. Perfect for any Valentine in your life. 

I think you could make many variations of this with different fruits, shapes and toppings. I plan on trying some down the road to hopefully share with you. I just thought these perfect for Valentine's Day. If you try any, please make sure and let me know!

Ingredients:

1 box yellow cake mix

1 cup raspberry jam

2 Tbls. water

2 pkg. fresh raspberries

1 oz. white chocolate

Bake cake according to package instructions. Cool completely.

Using a large heart shaped cookie cutter, cut cake into heart shapes. Split each heart horizontally into 2 layers of equal thickness.

Boil raspberry jam with water until thickened and brush onto top of each heart. Brush the darker, smoother side of the cut cake.


Stack two hearts together, forming a heart sandwich with the filling in the center. 


Arrange raspberries on top. Brush the raspberries with more jam. 


Drizzle melted white chocolate over tops. 


The kids might want to help too! 


*I used a 4" heart cookie cutter and made 5 mini cakes. 

Butterfinger Cake

Just looking at this cake makes a person's day better. I can't say enough good things about it; you just have to try it for yourself so you know too! So many yummy flavors and it's not terribly heavy either. The creamy top combined with crushed Butterfingers with a layer of moist cake and gooey filling make it hard to resist. Perfect for holidays or get togethers as it goes far and is sure to be a big hit. Best part, it's not complicated to make!

Ingredients:

1 box yellow cake mix (plus ingredients listed on cake box)

1 can sweetened condensed milk

1 jar Smucker's Caramel Ice Cream Topping

1 8 oz. tub Cool Whip

4 regular sized Butterfinger candy bars, crushed

Bake cake according to package directions.

While cake is baking, mix milk and caramel topping until well blended. When the cake is done and while it is still hot, poke holes in it with a fork or straw. Pour milk mixture evenly over the cake. Allow to cool completely.

Sprinkle two of the crushed candy bars evenly over the cooled cake. Spread cool whip over them and then sprinkle with last two candy bars. Chill and serve.

Wilmington Island Marsh Mud Cake

recipe from Pauladeen.com

This is my first recipe ever from Paula Deen. I love Paula! I have her baking/cooking products and have no idea why it took me this long to try one of her recipes. 

This cake is delish!!! Rich and decadent and definitely party worthy.

Cake:

Ingredients:

1/2 cup cocoa

1 cup (2 sticks) butter, melted

4 eggs, beaten

1 1/2 half cups all purpose flour

2 cups granulated sugar

1/8 tsp. salt

1 tsp. pure vanilla extract

1 1/2 cups chopped pecans

Frosting:

Ingredients:

1, 16 oz box light brown sugar

1/3 cup cocoa

1/4 cup (1/2 stick) butter, softened

1/2 cup milk

1 tsp. pure vanilla extract

1, 10.5 oz package miniature marshmallows

Preheat oven to 350

Grease 9 x 13 x 2 inch pan

Stir cocoa in mixing bowl with butter. Add eggs, flour, sugar, salt and vanilla.  Beat well with mixer. Fold in nuts. Pour into prepared pan and bake for 35 minutes.

While cake is baking, prepare frosting.

Scald the milk. 

How to scald milk:

1. In a heavy bottomed sauce pan, add milk and heat on medium-low.

2. Stir frequently to ensure milk doesn't thicken and burn on bottom of pan.

3. Keep heating the milk until it starts to steam and small bubbles start to form around the edges of the pan.

 *It's important not to boil the milk!

Beat the brown sugar and butter together. Add cocoa, milk and vanilla. Beat until smooth. 

Remove cake from oven when done and pour marshmallows over the hot cake.

Pour frosting over marshmallows on top.

Do you wonder why the cake looks like someone took a bite out of it? Well, someone did. His name is John and he is lucky he is cute!

NOTE: Both the cake and the frosting are "gritty". Great texture and it should be, after all it's a mud cake...

Also I will make one change the next time I make this. We didn't care for the massive amount of marshmallows used for the topping. Instead of using a full 10.5 oz bag, I will just cover the top completely with one layer. 

Chocolate Torte

I love torte! This recipe is not only fun to make but is extremely delicious! I was pressed for time with company coming, so I used a box cake mix but if you have your own dark chocolate recipe, please use that in place of the boxed instructions below.


Ingredients:


1 (18.25 oz) dark chocolate cake mix (I used Extra Moist Dark Chocolate by Duncan Hines)
2 (8 oz.) packages of cream cheese.
1 1/3 cups packed brown sugar
2 tsp. vanilla
2 cups heavy whipping cream
1 (1 oz.) square, unsweetened chocolate (for decoration)
1 Tbls. shortening




Prepare and bake chocolate cake as directed on box. Bake in 2-9 inch round pans. Cool. After completely cooled, cut each cake in half with a serrated knife, making four equal layers.


In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.


In a separate bowl, whip heaving whipping cream into soft peaks, then fold into cream cheese mixture.


Put one layer of cake on a plate or serving tray. Spread 1/4 of filling on cake layer, including sides. Continue this step until all layers are covered, stacking them.  


Refrigerate before serving.


The end result is so good but this torte is not all that pretty when finished. I decided to dress it up a bit by saving a small amount of filling and using my large star tip on my dessert decorator to edge around the top. I also made some chocolate curls.


Chocolate Curls:

1 (1 oz) square unsweetened chocolate
1 Tbls. shortening

Microwave at intervals, stirring in between until melted.
Spread melted chocolate in the thinnest layer possible on back of cookie sheet.
Put in freezer for 2-3 minutes.
Use spatula to roll chocolate into curls.

Eclair Cake

This is the most delicious and fairly easy recipe. Be warned: one piece is not enough...

1 box graham crackers
2 pkg. French vanilla pudding
2 & 3/4 cup milk
1 (12 oz.) Cool Whip

Mix instant pudding with milk as directed on box, only use 2 & 3/4 cups milk.


Add Cool Whip to pudding and mix well.
Place single layer of graham crackers on bottom of 9x13x2 inch pan. Do not crumble crackers. You will have to break some to fit pan. Spread 1/2 of pudding mixture over crackers. Cover with another layer of graham crackers and remainder of pudding mixture. Top with another layer of graham crackers and cover with frosting.


Frosting:

2 pkg. premelted unsweetened chocolate
2 Tbsp. margarine, softened
2 Tbsp. white Karo syrup
1 & 1/2 cup powdered sugar
3 Tbsp. milk
1 tsp. vanilla

Beat all ingredients until smooth. Spread over top of crackers. Refrigerate overnight. (This is important, make one day/night ahead of time or the graham crackers will not be soft enough.)
The graham crackers move around a bit when you first start putting the frosting on but eventually move back into place.



Special notes: Make sure to lick all spoons and spatulas after mixing. You will not be sorry. You WILL be sorry however if you lick your fingers after opening the packet of premelted unsweetened chocolate. Not that I would know or anything...
Also, this is key when baking/cooking. Make sure at least some of the ingredients find there way onto your clothes. This causes other household members to recognize your hard work. Or if you are like me, and have no grace, just let things happen naturally as I illustrate below.