Category Archives: Baking

Cookie Butter Pie

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Ingredients:

Crust:
30 Biskof cookies (about 1 1/2 cups)
3 tablespoons sugar
6 tablespoons butter
Filling:
1 cup heavy cream
1 8-ounce package cream cheese
1 cup Cookie Butter spread
2/3 cup granulated sugar
1 teaspoon vanilla

Directions:


1. Preheat the oven to 325°F 

2. Crush the cookies, add the sugar, and then mix with the melted butter. Pat the crust into a 9-inch pie pan. Bake for 9 minutes. Take out of the oven and let cool completely.

3. In a medium bowl, beat the heavy cream until stiff peaks form. But don’t beat it so much that it makes butter!

4. In a separate medium bowl, using the same beaters, beat the rest of the ingredients until well blended. I normally mix it for about two minutes.

5. Fold the whipped cream into the filling mixture until it’s well combined. Pour into the cooled crust.

6. Refrigerate and wait until it’s set or just start digging in and then cover up the evidence. Nobody has to know.

Chocolate Harvest Cake

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Prep: 30 min Bake: 35 min Servings: 14 Looks like a Boston Cream Pie

INGREDIENTS

CAKE:

  • 1 cup buttermilk
  • 1 cup water
  • 2/3 cup canola or vegetable oil
  • 2 cups granulated white sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour
  • 3/4 cup unsweetened cocoa powder

PUMPKIN CREAM FILLING:

  • One 8-ounce package cream cheese, at room temperature
  • 1/3 cup unsweetened pumpkin puree
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon ground cinnamon

GLAZE:

  • 1/2 cup whipping cream
  • 4 ounces semisweet chocolate, chopped

GARNISH:

  • seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, shredded orange peel (as desired)

INSTRUCTIONS

  1. Preheat oven to 350°F. Grease and flour two 9-inch round baking pans; set aside.

PREPARE THE CAKE:

  1. In a large bowl combine the buttermilk, water, oil, sugar, eggs, baking soda, and salt. Whisk until well combined. Add the flour and cocoa powder; whisk vigorously until smooth. Divide the batter between the prepared pans.
  2. Bake for 30 to 35 minutes, or until the top springs back when lightly touched in the center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

PREPARE THE FILLING:

  1. In a medium bowl, whisk together the cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread the filling over the top. Top with the second cake layer.

MAKE THE GLAZE:

  1. In a saucepan bring the whipping cream just to boiling over medium-high heat. Remove from heat. Add the chocolate (do not stir). Let stand 5 minutes. Then stir until smooth. Cool 15 minutes or until slightly thickened. Pour over the top of the cake, allowing the glaze to drip down the sides. Chill until set, about 30 minutes. Top with desired toppers.

Magical Cream Cheese Frosting

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NOT NEARLY ENOUGH!!!! TRIPLE THIS RECIPE

prep 25 min cook 10 min chill time 2hr yield 3c (24 cupcakes, 1 6” triple cake 1 8” cake)

Ingredients

Instructions

  1. Place the sugar, flour, cornstarch and salt in a small pot and whisk to combine.
  2. Gradually whisk in the milk, ensuring there are no lumps.
  3. Place over medium-low heat and cook, stirring often, until thickened.
  4. Pass the mixture through a fine mesh strainer, and into a heat-safe container.
  5. Refrigerate for 2 hours.
  6. Place the cooled mixture in a large mixing bowl, along with the lemon juice and vanilla, and whip on medium-high speed.
  7. Whip in the cream cheese, a tablespoon at a time, allowing each addition to fully incorporate before adding the next. 
  8. Whip in the butter, a tablespoon at a time, allowing each addition to fully incorporate before adding the next.
  9. Turn the mixer up to high speed, and continue to whip until very fluffy.