Caramel Macchiato Cheesecake /Карамел Macchiato торта (Video)

1. 
   
2. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
3. Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
4. Reduce oven temperature to 325 degrees F (165 degrees C).
5. Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
6. Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
7. To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce
   .

Chocolate Raspberry Mousse Cake /Чоколадо Малина (Video)

1

box Betty Crocker™ SuperMoist™ devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

1

cup semisweet chocolate chips (6 oz)

1 1/2

cups whipping cream

1/3

cup powdered sugar

2

tablespoons seedless raspberry jam

1

container (6 oz) fresh raspberries

White chocolate truffle candies. if desired

Unsweetened baking cocoa, if desired

Cranberry Orange Rock Cakes (Video)

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 24

Ingredients

Flour
Sugar
Oats
Salt
Margarine/butter
Eggs
Milk
Cranberries
Oranges
Divide mixture into 24 and bake 375 for 30-40 minutes fresh or 60-75 minutes frozen.

Serving Size: 24 large rock cakes

Number of Servings: 24

Recipe submitted by SparkPeople user ALEWISMA.

Owl Cake

Ingredients:

2 batches chocolate devil’s food cake

3 sticks unsalted butter, soften

1 cup confectioner’s sugar

1/2 cup cocoa powder

3/4 cup Nutella

2 tablespoons heavy cream

2 Oreo cookies

2 brown or black M&Ms

1 piece of orange rind

1 tablespoon small chocolate chips

 

Directions:

Preheat oven to 350F. Grease and flour two 8 1/2-inch (3 quarts) stainless steel mixing bowls and one 5 1/2-inch (1 1/2 quarts) stainless steel mixing bowl.

Put 3 cups of cake batter in each of the large mixing bowl, and 2 1/2 cups in the small mixing bowl.

Bake for 40 to 50 minutes, or until a toothpick inserted into the cake comes out clean.

Let cool in the bowls for 10 minutes. Then invert the cakes onto a greased rack.  Cool completely before frosting.

To prepare the buttercream, beat butter on high until fluffy. Add sugar and beat until incorporated. Reverse a cup to frost owl’s belly.

Add cocoa powder and beat until combined. Then add Nutella and cream, and beat until you get to the right consistency.

To assemble the cake, level the cakes if they come out with round tops. Place one large cake (round bottom down) on your serving plate, then flip another large cake on top, flat side down, to create a symmetrical owl body. Place the small cake (flat side down) on top of the owl body. Insert a wooden chopstick through the center to keep the layers secured.

Spread the reserve white frosting on the front of the owl body for its belly.

Smear the Nutella frosting on the rest of the owl body and head. Gently press the tip of a small spatula in the Nutella frosting and pull it out to create the feathered effect.

Separate the Oreos, then secure a M&M on each halve with the white filling with a dab of white icing. Place 2 Oreo eyes onto the head. Then insert an orange rind between the eyes to make the owl beak.

Cut one of the remaining Oreo cookies in half. Insert them, curved side out, at the top of the head. Cover with Nutella frosting to match the body.

Dot chocolate chips to the belly area for a speckled look.

Copyright : ohsweetday

Red Velvet Bundt Cake (Video)

Red Velvet Bundt Cake 

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 tablespoons cocoa powder
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 eggs
• 1 cup buttermilk (OR 1 c. milk + 1 T. vinegar)
• 1 oz. red food coloring

Preheat oven to 325 degrees. Grease a Bundt pan really well. Place one cupcake liner in a cupcake tin. (You will use the cupcake for a garnish.) In a medium bowl, mix eggs with a wire whisk. Add oil, vinegar, vanilla, buttermilk and food coloring. Whisk together and set aside.

In a large mixing bowl, mix together all the dry ingredients. Add the wet ingredients and mix on medium high until combined. Fill cupcake liner half full with batter, then pour the rest of the batter into your Bundt pan. Bake the cupcake for 20-25 minutes, bake the cake for 50-55 minutes.

Cream Cheese Frosting

• 8 oz. package cream cheese
• 1/2 cup unsalted butter
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk*

Let cream cheese and butter sit in mixing bowl until softened. Mix together. Add sugar, vanilla and milk. Pour over cooled cake.

* I added milk to my favorite cream cheese frosting, to make the consistency pourable.

Crumble the cupcake and sprinkle over the top of your cake. Done!

This cake is really yummy...take it to your next Christmas party and impress everyone.

Did you enjoy this post? If so, please consider being a follower.
You don't want to miss any of the cakey goodness!

I linked up here:
Nifty Thrifty Sunday

Andes Mint Chocolate Cake with Ganache

 am very excited to share this Andes Mint Chocolate Cake with you today!
It is SO delicious!

My daughter even declared this one of her top 5 favorite cakes!
That is pretty impressive, considering how many cakes I have made.

Ingredients

Andes Mint Chocolate Cake

• 1 cup boiling water
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup sour cream
• 1/2 cup oil
• 1 teaspoon vanilla
• 1 cup chopped Andes Mints

Mint Buttercream Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• green food coloring
• 1/2 cup milk (may use less)

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon vanilla extract

Instructions

Andes Mint Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of three 8 inch cake pans with wax paper and grease the sides. Bring some water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, sour cream, oil and vanilla. Beat with electric mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Place the chopped Andes Mints in a ziploc bag with a tablespoon of flour. Shake until the Andes Mints are coated, then fold them into the batter. Pour the batter into prepared pans. Bake for 20-23 minutes (until toothpick inserted in center comes out clean).

Mint Buttercream Frosting

Mix butter, sugar, vanilla, peppermint and food coloring on low speed in large mixing bowl. Gradually add milk until you reach the desired consistency. Keep covered.

Chocolate Ganache

Place the chocolate chips in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips. Let sit for 1 or 2 minutes, then slowly stir the mixture. Continue to stir until all the chips have completely melted. Stir in the vanilla.

Allow the ganache to cool and thicken before you use it. Let it sit at room temperature for a couple hours, or put in the refrigerator if you want to speed things up. Start pouring the ganache over the center of your cake, and slowly move outward in circles. Cover unused portion and store refrigerated for up to 2 weeks.

Powered by Recipage

Blackberry Vanilla Cupcakes / Боровинки Ванила Cupcakes (Video)

Ingredients (18 cupcakes)

Blackberry Vanilla Cupcakes

• 1/2 cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 teaspoons vanilla extract
• 1/2 cup blackberry puree

Blackberry Vanilla Buttercream

• 1/2 cup unsalted butter (softened)
• 3 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup blackberry puree

Instructions

Blackberry Vanilla Cupcakes

Preheat oven to 350 degrees. Line a cupcake pan with paper liners.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs one at a time, mixing well after each. In another bowl, combine the flour, baking soda, baking powder and salt. Alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix in vanilla and blackberry puree. Pour batter into prepared liners and bake for 18-20 minutes, until toothpick inserted in the center comes out clean. Allow cupcakes to cool on a rack.

Blackberry Vanilla Buttercream

In large mixing bowl, mix butter and sugar on low speed until light and fluffy. Add blackberry puree and vanilla. Keep covered.