Stuffed Strawberries

My friend Corinne came over this last Saturday. I hadn't seen her forever, and we had a lot to talk about. But talking is much more fun when you can be making, and eating, something delicious at the same time and Corinne was so nice to bring over ingredients for these cream cheese stuffed strawberries.

Understandably Corinne did most of the talking since I had my mouth full of these delicious little treats.

Orange Sweet Rolls

I've been dreaming of orange sweet rolls just about every week now. There's a bakery close to us called Shirley's, and they have amazing sweet rolls in variety of flavors: Cinnamon, orange, raspberry...

Yum.

Double Layer Pumpkin Cheesecake

This was my dessert choice at Thanksgiving dinner. It was a delicious alternative to the traditional pumpkin pie. I added extra spices as usual!

• Double Layer Pumpkin Cheesecake (modified from an Allrecipes recipe)
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• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1/2 cup sour cream
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• 1 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
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• 1 (9 inch) prepared graham cracker crust (recipe follows)
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• 1/2 cup frozen whipped topping, thawed
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• 1. Preheat oven to 325 degrees F (165 degrees C). Prepare a waterbath to bake the cheesecake in. 
• 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Then stir in sour cream. Remove 1 1/2 cups of batter and spread into bottom of crust; set aside.
• 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
• 4. Bake in a preheated oven for 1 hr to 1 hr 15 min or until center is almost set. Turn off the oven, prop over door open with a wooden spoon and let cheesecake cool in the oven for another hour. Then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Graham Cracker Crust (from Allrecipes)

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon ground cinnamon (optional)
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• 1. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 9 inch pie plate or springform pan.
• 2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Here are great instructions for using waterbath to bake cheesecakes. I found them at Diana's Desserts.

" Water Bath " For Baking Cheesecakes

A "water bath" is a method that will help keep your cheesecake from cracking while baking.

Instructions For Water Bath

First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.

Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.

*Note: The larger pan should be at least 2-3 inches in depth.

Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot. Discard water when it has cooled.

Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.

When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.

Pumpkin Whoopie Pies

To celebrate December 1st I made these puppies. I found them on a blog that I just discovered. They're yummy, delicious and so addicting. I like to eat them when they've chilled a bit in the fridge. Make them, they're so easy and fun!


Pumpkin Whoopie Pies (from eatliverun.com)

3 cups all purpose flour
2 cups packed dark brown sugar
1 cup canola oil
2 eggs
1 1/2 cups pumpkin
1 tsp baking power
1 tsp baking soda
1 tsp salt
1/4 tsp ground cloves
1/4 tsp nutmeg
1/4 tsp ground ginger
1 tsp cinnamon
1/8 tsp ground white pepper


Frosting: I used my cream cheese frosting (using vanilla instead of lemon)


1. Preheat your oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, beat together the brown sugar and oil. Add the pumpkin and eggs and mix well. Set aside.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, ground cloves, ginger, cinnamon, ground white pepper, salt and nutmeg.
4. Add the dry ingredients to the wet and mix.
5. Scoop (or pipe) golf ball sized portions of batter onto lined baking sheets. Bake for twelve minutes. Let cool thoroughly before sandwiching together with frosting.


Have we had enough pumpkin and cream cheese recipes yet? I sure don't think so...

Pumpkin Roll with Cream Cheese Filling

Another pumpkin recipe? YES!

I buy pumpkin puree in big cans and I really don't want to waste any of the deliciousness. So here we go!

Pumpkin Roll with Cream Cheese Filling (Modified from Libby's recipe)

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp pumpkin spice (just add more of the other spices if you don't have this)
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
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• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup Libby's 100% Pure Pumpkin (Yeah, I use Libby's. I think it's better than the store brand stuff. But you can use whatever brand you'd like.)
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• 1 (8 ounce) package cream cheese, softened
• 1 cup powdered sugar, sifted (I added a little extra)
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
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• Powdered sugar for sprinkling

1. Preheat oven to 375 degrees. Grease 15x10-inch jelly-roll pan. (Mine was 18x13. Worked just fine.) Line with wax paper, and grease and flour paper.

2. Combine flour, baking soda and baking powder, spices and salt in a small bowl. Beat eggs and sugar in a large mixing bowl until thick and light colored. Beat in pumpkin. Carefully stir in flour mixture. Spread evenly into prepared pan. 

3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Let cool in pan for 5 minutes. Turn cake over onto some wax paper sprinkled with powdered sugar. Carefully peel off top paper (the one that was lining the pan. Cover with a new piece of wax paper. Roll up cake and papers together, starting with narrow end. Cool on wire rack.

4. Beat cream cheese, butter, vanilla and powdered sugar together in a small mixing bowl. Place in the fridge to thicken a bit while cake is cooling. Carefully unroll cake and remove top paper. Spread filling over cake. Reroll cake while removing bottom paper at the same time. Wrap in plastic wrap and refrigerate at least for one hour. Sprinkle with powdered sugar before serving.

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Note: My friends and I agreed that there was too much filling. Half of the filling would probably be enough for one cake roll. Use the other half for another one another day. You can also freeze the finished roll. Just wrap it in plastic wrap and aluminum foil once completely cooled. Then pull out and let defrost in refrigerator. I hear they keep quite well for a week or two. Cutting the roll is easiest when completely cooled, or slightly frozen.

Also, the cake roll was definitely tastier the next day. So, so yummy...

Homemade Oreos - Whoopie Pies

This is a recipe I got from a coworker of mine while I was finishing my internship at a local hospital's lab. He would bring them to work on Fridays and I would take some home and have them for breakfast on Saturday. Talking about healthy eating...

Homemade Oreos

2 pkg Devils Food Cake Mix (Betty Crocker)
1 1/2 cups shortening
4 eggs
2 Tbsp milk

1. Preheat oven to 350 degrees.
2. Mix all ingredients together. Roll into 1 inch balls, or smaller. Place on ungreased baking sheets.
3. Bake for 9 minutes (I always bake for 9 minutes, no matter what. I really don't know what to tell you to look for when determining whether they're ready or not.) Let cool for 5 minutes, then remove to a cooling rack to cool completely. Fill with cream cheese frosting, homemade or store-bought.

Cream Cheese Frosting

2 cups confectioner's sugar
1 (8 oz) pkg cream cheese, softened
1 Tbsp butter, softened
1/2 tsp vanilla extract
milk

Beat cream cheese and butter together until smooth and fluffy. Beat in vanilla. Gradually beat in confectioner's sugar until fluffly. If needed, add milk 1/2 Tbsp at a time to get desired consistency.

Note: I regularly half the cookie recipe and then just use half of the frosting. That way I'm not tempted to eat a whole bunch of these delicious cookies. Half a batch makes plenty for my husband and I, and a couple of our friends.

I have also flavored the filling with raspberry or orange extract after leaving the vanilla out. Then I dipped half of the cookie in chocolate candy coating and let it harden. But I warn you, one of these dipped cookies will take your blood sugar levels over the top.

Fresh Banana Layer Cake

Friday afternoon, while O. was napping, I poured out some of the iced herbal tea I had made earlier this week, grabbed a cookbook and headed over to sit in the shade of our apricot tree to enjoy the hot afternoon.   I happened on this recipe and knowing there were ten somewhat overripe bananas in my kitchen I knew it was time to bake cake.

I was a little apprehensive first since I hadn't used a recipe straight from a cookbook for a long time. I mostly rely on online recipe sites and always read the reviews for modifications. I felt a little nervous but at the same time thoroughly enjoyed making the recipe while reading the cookbook instead of staring at one of my messy 3x5 notecards. 

I should do that more often. It was fun!

After some moments of frustrations with the frosting (it was over 100 degrees outside and my kitchen was getting there), I finally got the cake assembled. I couldn't wait for it to settle so I cut a slice right away. It was great, though really sweet. I may cut down the amount of sugar next time. Today, after letting it cool in the fridge overnight the sweetness hasn't been overwhelming anymore. I've tried it multiple times. Just to check.

I had some for breakfast. And for lunch. Oh, and dinner too. 

In fact, I am feeling a little hungry right now. 

Fresh Banana Layer Cake by Gourmet (with slight modifications)

For Cake Layers

2 1/4 cups cake flour, sifted

3/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 cup mashed very ripe bananas

1/4 cup plain yogurt or buttermilk

1 tsp vanilla

1/2 cup unsalted butter, softened

1 cup white sugar

2 large eggs

For Frosting and Filling

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

1 tsp vanilla

pinch of salt

3 cups powdered sugar, sifted (may need more for frosting that holds up)

2 to 3 large, ripe but firm bananas

Make the cake layers:

1. Preheat oven to 350 degrees. Butter and flour cake pans (I used three 9x2 round cake pans, while the recipe calls for 8x2 round pans. Mine worked just fine), knocking out excess flour.

2. Sift together flour, baking soda, baking powder and salt into a bowl. Whisk together mashed bananas, yogurt, and vanilla in a small bowl.

3. Beat together butter and sugar until pale and fluffy, 2 to 3 minutes. Beat in eggs one at a time, beating well after each. Reduce speed to low and add flour and banana mixtures alternately in batches,beginning and ending with flour. Mix only until combined; do NOT over mix. (I used a spatula to fold in the last little bit.)

4. Divide batter evenly among pans and smooth tops. Bake until layers are springy to the touch and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Cool layers in pans on racks for 10 minutes. Run a thin knife around edges of pans and invert layers onto racks to cool completely

Make the forsting/filling:

Beat together cream cheese and butter in a large bowl with a mixer at medium speed until pale and fluffy. Beat in vanilla and salt. Beat in sugar a little at a time, then beat until smooth.

Assembly:

Put a cake layer on a platter and spread top with a thin coating of frosting. Cut enough bananas into 1/4-inch-thick diagonal slices to cover cake and arrange in one layer, overlapping slightly. Top with a second cake layer, spread with another thin coating of frosting and top with layer of banana slices in same manner. Top with remaining cake layer and spread remaining frosting over top and sides of cake.

Notes:

1. As noted, the original recipe called for 8-inch pans. I only had 9-inch pans and they worked just fine. The batter layer in the pans seems quite thin, but turned out just the right thickness for me once baked. Also, watch carefully so they won't overbake. They may take less time to bake than indicated in the recipe.

2. The forsting was quite runny while I was assembling the cake so I put it in the fridge for a moment to thicken. You could also add more powdered sugar to thicken it up. This would make it sweeter though. 

3. I never have plain yogurt or buttermilk in my fridge, so I usually just make my own buttermilk: 1 tablespoon of lemon juice or vinegar plus milk to make 1 cup, let sit for 5 minutes and you are set! 

(For this recipe I just poured out 1/4 cup of milk and added a splash of vinegar. I didn't bother measuring, and it still turned out just fine)

Lemon Cheesecake Bars

You wanna hear a secret?

I have a whole stash of boxed cake and brownie mixes hiding in my cupboard.

Sure, I prefer a cake made from scratch, but these boxed miracles are quite useful when used for things other than simple layered cakes.

They are my shortcuts to homemade oreos, bundt cakes, and these lemon cheesecake bars.

Some days everyone could use a little shortcut, right?

Lemon Cheesecake Bars

1 pkg of boxed Lemon cake mix
1/3 cup butter, softened
1 egg

8 oz cream cheese, softened
1 cup powdered sugar
2 Tbsp lemon peel, grated
2 Tbsp lemon juice
2 eggs

1. Preheat oven to 350 degrees.

2. Blend cake mix, butter and egg together with a fork and until a dough forms. Press on the bottom of an ungreased 13x9x2  pan. Set aside.

3. Beat cream cheese until smooth. Mix in powdered sugar, lemon peel and lemon juice. Reserve 1/2 cup of mixture and put it in the fridge. To the rest of the cream cheese mix, beat in eggs. Spread this over the cake in the pan.

4. Bake until set, for 25-30 minutes. Cool completely.

5. Spread reserved cream cheese mixture over cooled bars. Refrigerated until firm and chilled.

Cinnamon Rolls

Nothing beats warm gooey cinnamon rolls on a rainy afternoon. Especially when your bread machine takes care of all the hard labor.


Cinnamon Rolls

1 cup warm milk
2 eggs
1/3 cup butter, melted
1 teaspoon salt
4 1/2 cups bread flour (I use all purpose)
1/2 cup white sugar
2 1/2 teaspoon active dry yeast


Filling:
Brown sugar
Cinnamon
1/4 cup softened butter

Frosting:
4 oz cream cheese, softened
1/4 cup butter, softened
1 1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

1. Place ingredients for the dough in the pan of your bread machine in the order recommended by the manufacturer. Select dough cycle and press start.
2. When the cycle is done, turn dough unto a floured surface, cover and let rest for 10 minutes. Preheat oven to 350 degrees.
3. Cut dough in half and roll each half into a rectangle. Spread each rectangle with half of the softened butter. Spread some brown sugar on top and then sprinkle with cinnamon. (I just use as much as I feel like using, no measuring here.) Optionally, you can also add some raisins. Roll up dough and cut into 8 rolls, totalling 16 rolls. Place rolls in two lightly greased pie pans, 8 per pan. Cover and let rise for about an hour, until doubled.
4. Bake until golden brown, 15-20 minutes. While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla and salt. Spread frosting on warm (not hot) rolls.

Lemon Cream Cupcakes

These lemon cream cupcakes have restored my faith in cupcakes! I've always been a muffin girl, but these babies sure made my day.

Lemon Cream Cupcakes

• 1 cup butter or margarine, softened
• 2 cups sugar
• 3 eggs
• 2 teaspoons grated lemon peel
• 1 teaspoon lemon juice or extract (more if you'd like)
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups sour cream

1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, lemon extract and vanilla; mix well.

2. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick).

3. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Leave some in the bowl to enjoy unbaked! Yum!

4. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Cream Cheese Frosting

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup butter, softened
• approx. 3 to 4 cups sifted confectioners' sugar, depending how sweet you want it.
• Lemon juice
• Lemon zest

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the lemon juice and zest (amounts depend on how much flavor you want. I used about 3 tsp of juice and the zest of one lemon), then gradually stir in the confectioners' sugar. Then just frost away!