Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts

EASY SNICKERS CHEESECAKE RECIPE

February 02, 2020
When served cooled from the oven, it’s soft and creamy, but my preferred thanks to serve it's after you’ve chilled the cheesecake overnight, making it more of a replacement York Style cheesecake — my favorite.

The toppings on this cheesecake are completely optional, but they are doing add plenty of “Wow” factor, and make the whole baking process significantly less stressful by removing any worry of a cracked top.

EASY SNICKERS CHEESECAKE RECIPE
EASY SNICKERS CHEESECAKE RECIPE

your cheesecake may crack, but it’s okay because you'll douse it in caramel sauce and nuts and more Snickers and more caramel and more nuts and , you get the thought .

Low-stress cheesecake is where it’s at, people. You'll preach water baths all you would like , and that i am a believer of them, too, but sometimes you only don’t want the FUSS of all of that.

And who doesn’t love something covered in caramel? Dousing in caramel makes everything okay.

EASY SNICKERS CHEESECAKE RECIPE

INGREDIENTS :
  • 3 Eggs
  • 1 cup packed Brown Sugar
  • 1/2 cup Half and Half
  • 4 Tablespoons Butter
  • extra Mini Snickers for decorating Optional
  • 1/4 cup Salted Peanuts for decorating Optional
  • 24 Oreos regular "stuff", not Double Stuff
  • 5 tablespoons Butter melted
  • 32 ounces Cream Cheese softened
  • 1 1/4 cup White Sugar
  • 1/2 cup Sour Cream
  • 20 Mini Snickers each one cut into 8 pieces (yes they will be tiny! Freezing first makes it super easy though! )
INSTRUCTIONS :
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a food processor, process the Oreos ( filling and all ) until they are completely crushed.
  3. Mix in the melted butter ( I do this in the food processor -- Just pour the butter in and process for a few more pulses until the butter is completely combined ).
  4. Press into a greased, 9” Spring Form pan with at least 3" high sides ( this is taller than standard!!!! )
  5. Bake for 8 minutes.
  6. In a heavy-duty mixer, mix cream cheese, white sugar, and sour cream until combined and smooth.
  7. Mix in the three eggs until just combined.
  8. Fold in the chopped up Mini Snickers.
  9. Bake in the preheated oven for 1 hour. Turn oven off. Let sit for two hours in the oven.
  10. To Make the Caramel Topping ( Optional ) : In a heavy-bottomed pan set to medium heat, whisk the brown sugar, half and half, and butter until the butter melts and the entire mixture starts to foam. Slowly whisk the mixture for 3 - 5 minutes, until it thickens slightly.

OREO POKE CAKE RECIPE

January 14, 2020
This Oreo Poke Cake is a simple dessert recipe that everybody loves! The chocolate poke cake with pudding is topped with a fluffy frosting and crushed Oreo cookies for the last word decadent treat!

If you're keen on cake, or if you're keen on Cookies n’ Cream Oreos, then you’re sure to adore this sweet combination. It’s truly the simplest of both worlds!

OREO POKE CAKE RECIPE
OREO POKE CAKE RECIPE

The pudding keeps this cake incredibly moist, while the Oreo cookies add just the proper crunch on top! The Poke Cake with Jell-O pudding may be a perfect potluck dessert, or maybe a pleasant treat to follow dinner on a special evening reception .

“Poke Cake” refers to only about any cake that's poked with the top of a wooden spoon and crammed with either pudding, Jell-O or the other sweet concoction. There are endless poke cake ideas, with flavors starting from coconut and caramel to lemon, strawberry and vanilla. This chocolate Oreo version is certainly one among the simplest poke cake recipes out there!

OREO POKE CAKE RECIPE

INGREDIENTS :

  • 1 (15.25 ounce) box chocolate cake mix plus ingredients called for on cake mix (eggs, oil, water)
  • 1 (3.4 ounce) box vanilla or white chocolate instant pudding mix (sugar free is fine, but either will work)
  • 2 cups cold milk
  • 1 (12 ounce) carton frozen whipped topping, thawed (I used Cool Whip Lite)
  • 10 Oreo cookies, crushed

INSTRUCTIONS :

  1. Bake cake in a 9 x 13-inch pan, according to package instructions.
  2. While cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
  3. In a medium bowl, use the pudding mix and milk to prepare the pudding according to package instructions. Spread pudding onto warm cake, using a spatula to gently push the pudding deep into each of the holes.
  4. Place cake in refrigerator to cool completely before frosting (about 2 hours).
  5. Spread whipped topping onto cooled cake and refrigerate until ready to serve. Sprinkle with crushed Oreo cookies just before serving.

HOT CHOCOLATE CAKE ROLL

December 23, 2019
Soft cake roll crammed with light and fluffy frosting with folded mini marshmallows, drizzled with chocolate sauce and topped with more marshmallows. Perfect cake to possess with a mug of hot cocoa.

CHOCOLATE CAKE ROLL
This cocoa Cake Roll may be a cake that I made for an in depth friend to require home together with her to her family. She goes through some adversity and once I asked if there was anything I could do, she said “Chocolate Cake!”

HOT CHOCOLATE CAKE ROLL
HOT CHOCOLATE CAKE ROLL

She may be a big fan of chocolate like me, so I knew immediately that it might need to be a cake. I made a decision to form it cocoa themed because it are often so comforting. The soft, moist cake, smooth frosting, and marshmallows all make it a comforting holiday dessert

After rolling the cake, I had to form it look even, so I stop small slices off of every end. I don’t think I’ve seen my little guy inhale a cake faster than that before. It really was so good and tasted a bit like hot cocoa!

HOT CHOCOLATE CAKE ROLL

INGREDIENTS :
Cake:

  • 3 eggs
  • ¼ tsp salt
  • ⅓ cup water
  • 1 tsp vanilla extract
  • ¾ cup flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened baking cocoa
  • 1 tsp baking powder
  • Unsweetened baking cocoa and powdered sugar for rolling the cake

Frosting:

  • 1/3 cup white granulated sugar
  • 1/2 cup marshmallow fluff
  • 8 oz cream cheese
  • 1 1/2 cups Cool Whip in tub not can
  • 1 1/2 cups mini marshmallows

Topping:

  • Chocolate syrup
  • Mini marshmallows
INSTRUCTIONS :


  1. Preheat oven to 375 and line 17x11x1 pan with parchment paper and spray with cooking oil spray (make sure to get the sides too).
  2. Beat eggs with electric mixer on high speed for 5 minutes until thick and light yellow.
  3. Slowly beat in granulated sugar.
  4. Lower speed to low and add water and vanilla extract.
  5. Still on low, slowly add flour, ¼ cup cocoa, the baking powder and salt. Beat just until batter is smooth.
  6. Pour into pan and spread evenly. Bake for 7-8 minutes and do a toothpick test. Run a spatula around edges of the pan to loosen cake.
  7. Generously sprinkle a clean kitchen towel with cocoa and powdered sugar. Turn the cake pan upside down onto the towel. Carefully remove parchment paper. Trim off crusty edges if necessary.
  8. While the cake is still hot, gently roll cake with the towel from narrow end (don't make it too tight and don't press.
  9. Cool on a wire rack for at least 30 minutes.
  10. While the cake is cooling, make frosting: Beat cream cheese with sugar on medium-high for about 2 minutes, until light and smooth. Scrape sides and bottom of the bowl and add marshmallow fluff. Beat until combined. On low speed, beat in Cool Whip just until combined. Scrape sides and bottom of the bowl and add marshmallows. Fold them in with a spatula until all incorporated.
  11. Unroll cake carefully. Carefully, spread frosting all over the cake, leaving about an inch and a half one of the short ends.
  12. Carefully roll the cake back up (starting with the side that has frosting) and place cake on the serving dish seam down.
  13. Drizzle with chocolate syrup and top off with some mini marshmallows.
  14. Cover and refrigerate until ready to serve!

OREO DIRT POKE CAKE

December 15, 2019
The cake is soaked in hot fudge and coated with a Chocolate cooky Mousse additionally referred to as “dirt”. This mouthwatering poke cake is to-die-for. 

Since I initial created this direction, it's been my most requested poke cake. I’m not planning to apologize for the surplus chocolate during this direction as a result of it’s a necessary factor in my life.

OREO DIRT POKE CAKE

Well after I was making an attempt to consider new ways that to create my ever common Triple Chocolate Poke Cake, a light-weight bulb went off and there entered this dirt cake. you'll additionally build this as a cake.

First it starts with a cake. You'll be able to build a home-cured version of my super wet cake, otherwise you can purchase the darkest fudgiest ready-mix you'll be able to realize. Once it’s baked you poke holes everywhere and pour hot fudge over high. Then it’s coated within the cooky dirt.

The best half regarding this direction is that it isn’t to a fault sophisticated, however it'll undoubtedly impress your friends. You don’t even ought to tell them however straightforward it's.

OREO DIRT POKE CAKE

INGREDIENTS :

  • 1 Box Chocolate fudge cake mix
  • Ingredients on the box: eggs, water, vegetable oil
  • For the topping:
  • 1 pkg Oreo cookies (14.3 oz)
  • 1 Jar Hot fudge sauce (12.8oz)
  • 1¾ C Milk optional, see below
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz) optional see below

For the dirt:

  • 1¾ C Milk
  • 1 container Cool Whip
  • 1 box Hersey’s Dark Chocolate instant pudding mix (3.4 oz)
  • Additional hot fudge sauce for drizzling
  • Additional crushed Oreos for garnish

INSTRUCTIONS :

  1. Preheat the oven to 350°F.
  2. Combine cake mix according the instructions on the box, adding eggs, oil and water. Beat on medium speed until well combined.
  3. Bake the cake in 9×13” pan for 22-28 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, you cake is done. Allow to cool for 10 minutes.
  4. For the topping: While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
  5. Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce (minus 3 tablespoons) on the top of cake and allow it to absorb in the cake until cake is cooled.
  6. Optional: When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
  7. For the dirt: Prepare the pudding layer by mixing a package of instant dark chocolate pudding with cold milk. Refrigerate until the pudding has set.
  8. Take a large Ziploc bag and crush the 3/4 of the bag of Oreos into smaller pieces using a rolling pin or other large, heavy object.
  9. Once the pudding has set, mix in a container of Cool Whip until well blended.
  10. Mix in crushed Oreos into the mousse and spread the dirt over the top of cake. You can top you cake with the remaining hot fudge and some leftover Oreos. Serve cold.

LAYERED RASPBERRY VEGAN CHEESECAKE

December 03, 2019
This No-Bake Raspberry stratified  vegetarian Cheesecake is gorgeous and simple to make! The cheesecake layers area unit creamy and splendid because of cashews, with a tart raspberry topping. 

I had such a lot fun creating this raspberry stratified  vegetarian cheesecake! Seriously, no-bake vegetarian cheesecakes area unit my new factor. I’m coming up with on creating a pumpkin one for Fall, and a chocolate one could also be within the works yet the probabilities area unit endless!

LAYERED RASPBERRY VEGAN CHEESECAKE
LAYERED RASPBERRY VEGAN CHEESECAKE

We had such a big amount of raspberries left, that’s once I determined to create this cheesecake. And I’m therefore glad to be sharing it with you currently. Don’t let the layers scare you, it’s really very easy to make!

This instruction are the most effective and prettiest if you have got a half-dozen in. Springform pan.

I solely had a bigger one reachable, however since this cheesecake is therefore made, I didn’t wish to create a large one. Therefore I did invest within the half-dozen in. Pan, and I’m glad I did.

LAYERED RASPBERRY VEGAN CHEESECAKE

INGREDIENTS :
For the crust:

  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 1/2 cup raw walnuts
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt

For the filling (1st & 2nd layers):

  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 2 1/4 cups raw cashews soaked in boiling hot water for at least 5 minutes, see Note
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries

Tart raspberry top layer:

  • 1 cup raspberries
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon lemon juice

INSTRUCTIONS :

  1. Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  2. Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  3. Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  4. Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  5. Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  6. Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  7. Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  8. Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.

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