Strawberry Icebox Cake II

I found this on Pinterest doesn't that look yummy!!

Strawberry Icebox Cake IITo make whipped coconut cream, refrigerate a can of coconut milk overnight, or freeze for the few hours.
This is so that the cream (coconut fat) would rise to the top and harden.
Open the chilled can of coconut and scoop out the fat leaving behind the watery liquid.
Combine the coconut with 1/3 cup of icing sugar and a teaspoon of vanilla, whip until light and fluffy.

INGREDIENTS

• 2 pounds fresh strawberries, washed
• 3 1/4 whipped coconut cream
• 1 teaspoon vanilla
• 400g pack of Digestive biscuits (you can make them on your own)

DIRECTIONS

1. Slice strawberries, save some nice ones for garnishing and set aside
2. Grab a baking pan or a nice serving pan
3. Spread dollop of whipped coconut cream on the bottom of the pan
4. Start by layering with digestives, then more whipped cream and then add strawberries.
5. Repeat until you run out of strawberries, the last layer is usually whipped coconut cream, then comes the garnish.
6. Garnish with your nice looking strawberries, or drizzle some melted chocolate over, or whatever pretty garnish you dream up.

Lemon Surprise - Lion House

Lemon Surprise
Makes 12-14 servings

1 (18.25 oz) package yellow or white cake mix
1 (6 oz) package cook-and-serve lemon pudding and pie mix
1 (8 oz) container frozen whipped topping, thawed

Prepare cake mix and bake in a 9×13-inch cake pan. Cool. Prepare lemon pudding according to package directions. Spread warm lemon pudding over top of cooled cake. Refrigerate several hours until chilled. Before serving, spread whipped topping over pudding layer. Store cake in refrigerator.
To read our staff reviews of these recipes, click here.

Cream-Filled Cupcakes - Lion House

Cream-Filled Cupcakes
Makes 24 to 30 cupcakes

Cupcakes
1 (18- to 18.5-ounce) package cake mix, any flavor
1 cup hot water
1/3 cup vegetable oil
4 eggs

Filling
1/3 cup all-purpose flour
1/3 plus ¾ cup sugar, divided
1 cup milk
½ cup margarine
½ cup white shortening
1 teaspoon vanilla
Dash of salt

Preheat oven to 350 degrees F. Line muffin tins with cupcake papers and set aside.

For cupcakes: In a large bowl, beat together cake mix, water, oil, and eggs until well mixed. Fill cupcake papers one-third to one-half full. Bake 13 to 15 minutes. Cool.

For filling: While cupcakes cool, combine flour, 1/3 cup sugar, and milk in a medium saucepan over medium heat. Stir out all lumps. Bring to a boil and cook until thick. Remove from heat and allow mixture to cool. Add margarine, shortening, remaining ¾ cup sugar, vanilla and salt. Beat with an electric mixer for about 5 minutes until fluffy. Fill a decorating bad that has a number 4 tip attached. Insert tip into center of the cupcakes and squeeze in a small amount of filling. Frost tops of cupcakes with remaining cream filling.
LDSLiving: To read our staff reviews of these recipes, click here.

Banana Split Cake - Lion House

Exclusive Recipes from the Lion House's Cakes and Cupcakes

The Lion House is releasing a new cookbook dedicated to cakes and cupcakes. Check out this exclusive sneak-peek at some of the recipes!

The upcoming Lion House Cakes and Cupcakes cookbook promises to be full of delicious (and time-saving) dessert recipes. (To learn more about the book, click here.) These are some of the recipes that stuck out to us – so much that we decided to try them out for oursevles. To read our staff reviews of these recipes, click here.

Banana Split CakeMakes 15 servings
Crust
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
Filling
1/2 cup pasteurized eggs* (enough to equal 2 eggs)
2 cups powedered sugar
3/4 cup butter or margarine, room temperature
Topping
4 large bananas
1 (20-oz) can crushed pineapple, drained
1 (12-oz) container frozen whipped topping, thawed
1 bottle fudge ice cream topping
1/4 cup chopped walnuts or pecans
1/4 cup quartered marashcino cherries
For crust: Mix together graham cracker crumbs and butter; press into the bottom of an ungreased 9×13-inch cake pan. Refrigerate 10 to 12 minutes.

 

For filling: In a large bowl, beat together eggs, powdered sugar, and butter until light and fluffy, approximately 10 to 12 minutes. Spread filling on top of crumb mixture.
For topping: Slice bananas on top of the filling; spread crushed pineapple on top of the bananas. Spread whipped topping on top of the pineapple. Warm fudge topping slightly and drizzle on top of the whipped topping. Garnish the top with nuts and cherries.
Refrigerate at least 4 hours. For best results, refrigerate overnight. This dessert is very rich.
*Pasteurized eggs can be found in the supermarket dairy section by the regular eggs.

Chocolate Zucchini Snack Cake

Chocolate Zucchini Snack Cake                   

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Shredded zucchini keeps cake moist without affecting the flavor. Skip the frosting...sprinkle the top with chocolate chips and nuts.

PREP TIME: 15 Min

TOTAL TIME: 1 Hr 50 Min

SERVINGS: 6

1/2    box Betty Crocker® SuperMoist® German chocolate cake mix (about 1 2/3 cups)                                           

1        cup shredded unpeeled zucchini (about 1 medium)

1/2     teaspoon ground cinnamon

1/8     teaspoon ground cloves

1/4     cup buttermilk

2        tablespoons vegetable oil

1        egg

1/4     cup chopped nuts

1/4     cup miniature semisweet chocolate chips                                           

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and side of 9- or 8-inch round or square cake pan with baking spray with flour.
• 2 In large bowl, beat cake mix, zucchini, cinnamon, cloves, buttermilk, oil and egg with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle evenly with nuts and chocolate chips.
• 3 Bake 9-inch pan 27 to 35 minutes, 8-inch pan 32 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

Expert Tips:

Out of buttermilk? Use 3/4 teaspoon lemon juice or vinegar plus milk to make 1/4 cup. Let stand for about 5 minutes before using.

Bake and serve the cake in a pretty, oven-safe ceramic pan.

Lemon Cake with Basil and Thyme

Lemon Cake with Basil and Thyme
Adapted from Simply Organic

The idea of combining traditionally sweet dishes with savory herbs has been strangely alluring to me as of late. Perhaps you recall the maple raspberry coffee cake, featuring rosemary and thyme. This is the start of a trend I don’t see ending anytime soon. I also love the concept of salty with sweet. A quick look at my desserts category reveals as much, with a number of salt-kissed sweet treats. This moist cake is not too sweet and the herbs add subtle flavor. Top it with fresh seasonal berries and you’re set. This cake would be perfect with tea at just about any time of day. I might have nibbled a bit at breakfast.

2-1/2 cups unbleached all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (1 stick), at room temperature
1-1/2 cups granulated sugar
2 large eggs
1/2 cup chopped fresh basil
2 tablespoons fresh thyme leaves
2 tablespoons lemon zest (2 large lemons)
1 teaspoon vanilla extract
1 cup plus 2 tablespoons buttermilk

Preheat oven to 375 degrees F. Lightly oil a 9-inch springform pan.
In a bowl, combine the flour, baking soda and salt.
Using an electric mixer with the whisk attachment, beat the butter and sugar until well-blended and a little fluffy, about 2 to 3 minutes. In a smaller bowl, whisk together the eggs, basil, thyme, lemon zest and vanilla extract. Add this mixture to the butter and sugar mixture and beat until blended.
Add the dry ingredients a little at a time with a few tablespoons of buttermilk in between. I alternated flour mixture and buttermilk at least six times to get all the flour incorporated. You could probably do it with fewer rounds if you are more skilled at dealing with flour than I am. Since I tend to make a terrible mess, I went very slowly.
Pour the batter into the prepared pan and bake on the middle rack of the oven for about 35 minutes. Check to be sure a cake tester comes out clean, then remove the cake from the oven and allow it to cool on a baking rack for 10 minutes. Remove the side of the pan, then allow the cake to cool completely before serving.
Quick Tips
1. Why stop with basil and thyme? Next time I’ll add some fresh mint, too.
2. I made this in a springform pan, as the recipe instructed, but I’m not sure this was necessary equipment. I’m hesitant to recommend that you try another type of pan, but I truly did not see what the springform design added. My guess is that a simple 9-inch cake pan would do the trick, too.
3. I didn’t actually cut this cake until the day after it was made. It was moist and delicious. It does not need to be refrigerated. I kept it stored on a cake plate with a dome.
Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12 (makes one 9-inch cake)

Orange-Scented Cornmeal Cake With Fresh Berries

Orange-Scented Cornmeal Cake With Fresh Berries
Ingredients

For the cake:
3/4 cup whole-grain pastry flour
1/4 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup + 1 tablespoon sugar, divided
3 tablespoons extra-virgin olive oil
1/2 cup plain fat-free yogurt
2 large eggs
1 tablespoon grated orange peel
2 tablespoons orange juice
1/4 teaspoon ground cinnamon

For the berry sauce:
1 cup blackberries
1 cup blueberries
1 cup raspberries
1 tablespoon sugar
1 tablespoon orange juice

Preparation

To make the cake: Preheat the oven to 350°F. Coat a 9-inch springform pan with cooking spray.

In a small bowl, combine the four, cornmeal, baking powder, baking soda and salt.

In a large bowl, combine 1/3 cup of sugar and the oil. Using an electric mixer on high speed, beat for 2 minutes. Add the yogurt, eggs, orange peel, and orange juice. Beat for 1 minute. Add the dry ingredients and beat until blended. Pour the batter into the prepared pan.

In a small bowl, combine the remaining 1 tablespoon sugar and the cinnamon. Sprinkle over the batter. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool.

To make the berries: In a food processor or blender, puree 3/4 cup of the blackberries, the sugar, and the orange juice until smooth. Strain the puree through a sieve into a small bowl; discard the seeds. Cut the cake into wedges. Spoon the berry sauce over the wedges and sprinkle with the blueberries, raspberries, and remaining blackberries.

Note: When you use an electric mixer to beat citrus peel into a batter, a lot of the peel can cling to the beaters. Be sure to scrape any peel from the beaters back into the batter.

Makes 8 servings

Per serving: 189 calories, 30g carbohydrates, 4g protein, 7g total fat, 55mg cholesterol, 3g dietary fiber, 200mg sodium

Chocolate Mousse Filled Snickers Cupcake1 Devils Food Cake Mix

Chocolate Mousse Filled Snickers Cupcake1 Devils Food Cake Mix

1 small box of chocolate fudge instant pudding mix

4 eggs

1/2 Cup vegetable oil

1 Cup milk

1 Cup sour cream

Chocolate Mousse Filling

2 Cups heavy whipping cream

2 Cups melted chocolate chips

Chocolate Butter cream Frosting

1 stick softened butter

2 1/2 to 3 Cups powdered sugar

1/4 Cup cocoa powder

1/2 teaspoon vanilla

1. Preheat oven to 350 degrees F. Line 24 cupcake tins with liners. To prepare cupcakes place the cake mix, pudding mix, eggs, oil, milk and sour cream into stand mixer. Beat until well combined, about 1 1/2 minutes. Scoop batter evenly into 24 cupcake liners. Bake for 20-25 minutes or until cupcakes are cooked through, a toothpick comes clean from center. Remove and let cool.

2. To prepare mousse, whip heavy cream with a stand or electric mixer until looks like whipped cream, until stiff peaks form. Gently fold in melted chocolate that has cooled for 5 minutes. Continue folding until well combined then transfer batches into a piping bag. When cupcakes have cooled press the tip of the piping bag into the center of the cupcake about 1 inch then press mousse into center. It doesn’t take much, just one firm squeeze is perfect. Continue filling all the cupcakes.

3. To prepare frosting, beat the butter, powdered sugar, cocoa and vanilla until well combined and a nice frosting consistency. Spread over cupcakes then top with chopped Snickers.

24 cupcakes

Uncomplicated Fruit-Topped Yellow Cake

Uncomplicated Fruit-Topped Yellow Cake
By The Food Gal

Uncomplicated Fruit-Topped Yellow Cake

Indeed, this simple cake bears the name of “Uncomplicated Fruit-Topped Yellow Cake.” But I had a slight, uh, complication.

Oh, nothing major. Just a case of sinking blueberries. Not as dire as what happened to the Titanic, that’s for sure. But still, a little annoying.

After all, when the cake is described as “fruit-topped,” you figure the fruit will stay, well, on top.

Not in the case of these berries. But next time, I’ll just be sure to toss them in a little flour before adding them to the batter, even if the original recipe didn’t call for that step. And there will be a next time. Aside for the berries’ losing struggle to stay afloat, this cake was perfect. Tender, moist, like a giant blueberry muffin, actually.

The recipe comes from one of my all-time fave baking books, “The Weekend Baker” (W.W. Norton) by Abigail Johnson Dodge, who studied pastry-making at La Varenne in Paris.

The cake can be made with any manner of fruit, such as raspberries, sliced apricots, plums or — yes — blueberries.

Even if they end up sinking, all it takes is a swift movement of your fork to your mouth to get them in the right place.

Uncomplicated Fruit-Topped Yellow Cake

(Makes one 9-inch cake, or 8 servings)

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon table salt

8 tablespoons unsalted butter, at room temperature

1 cup plus 2 teaspoons granulated sugar

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

2/3 cup whole milk

For the topping, choose ONE:

1/2 pint berries (blueberries or raspberries), rinsed and well dried (then, tossed in a little flour and set aside),

1 medium ripe plum, peach, apricot or nectarine, pitted and thinly slices,

or

1 medium ripe pear or apple, peeled, thinly sliced, and tossed with 1/4 teaspoon ground nutmeg or cinnamon

Position an oven rack on the middle rung. Heat oven to 350 degrees. Lightly grease the bottom and sides of a 9-by-2-inch round cake pan and line bottom with parchment. Lightly grease and flour parchment, and flour the sides, tapping out the excess.

In a medium bowl, combine the flour, baking powder, and salt. Whisk until well blended. In a large bowl, beat butter with an electric mixer (stand mixer fitted with the paddle attachment or hand-held mixer) on medium-high heat until smooth. Add 1 cup of the sugar and beat until well combined. Beat in vanilla. Add eggs one at a time, beating well after each addition. Add half of the flour mixture and mix on low speed just until well blended. Add milk and mix just until blended. Add remaining flour mixture and mix just until blended.

Scrape batter into prepared pan and spread evenly. Choose one of the topping options and arrange the fruit on top of the batter. Sprinkle with remaining 2 teaspoons sugar. Bake until a toothpick or cake tester inserted in the middle of the cake comes out clean, about 40 minutes. Transfer cake pan to a rack to cool for 15 minutes.

Run a knife around the inside edge of the pan to loosen the cake. Using a thick, dry dish towel to protect your hands, invert a large flat plate on top of the cake pan and, holding both the pan and the plate, invert them together. Lift the pan off the cake. Invert a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on the top. Serve warm or at room temperature.

Storage: Cover cooled cake in plastic wrap and store at room temperature for up to 24 hours.

Adapted from “The Weekend Baker” by Abigail Johnson Dodge

Chuck-A-Rama Carrot Cake & Frosting

Chuck-A-Rama Carrot Cake
1 1/2 Cups Sugar
1 1/2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1/2 Teaspoon Salt
1/3 Cup Walnuts, Chopped
3/4 Cup Raisins
1/3 Cup Salad Oil
2 Eggs
1 Teaspoon Vanilla
3 1/4 Cups Carrots, Shredded

Directions:
1. Peel carrots.
2. Shred carrots using a 1/16 of an inch shredder hole.
3. Place first 7 ingredients in a large mixing bowl and mix by hand.
4. Add all remaining ingredients and mix by hand until well blended.
5. Place mix into a greased round 9 inch cake pan and bake at 350 degrees for 45 minutes or until done.
6. Let cool and frost with cream cheese frosting.


Chuck-A-Rama Cream Cheese Frosting
1 Pound Cream Cheese
1/2 Margarine
1 3/4 Powdered Sugar
2 Teaspoon Vanilla

Directions:
1. Place first 2 ingredients in a bowl and beat until smooth.
2. Scrape the bowl with a rubber spatula.
3. Add remaining ingredients and beat until light and fluffy.

Grand America - Gingerbread Cake

Gingerbread Cake
by our Pastry Chef Fernanda Dutra
Dining — @ 9:27 am on August 27, 2010

You may not usually think “August, what a great month for some Gingerbread cake!” But we do! Below you’ll find our recipe for gingerbread cake, perfect for the holidays, or any day! We recommend giving it a test run to make sure everything turns out alright before the relatives start showing up. Plus it’s just darn tasty!

1 cup Canola oil
1 cup Sugar, granulated
1 cup Molasses
2 each Eggs, whole

Combine first three ingredients until smooth. Add eggs one at a time; continue blending until batter is smooth and consistent

3 cups All purpose flour
1 3/4 tsp Salt, fine
Sift together flour and salt, set aside
1 Tbl Ginger, ground
2 1/4 tsp Cinnamon, ground
1/4 tsp Clove, ground

In a sauté pan, lightly toast the spices to make the aroma really pronounced then toss it into the flour mixture and stir it around

1 cup Water, Boiling
1 Tbl Baking soda

Place the baking soda into a large mixing bowl, pour in the boiling water and stir. This mixture will react and foam up quickly, so take notice and be careful. Combine this wet mixture with the previously blended batter just until smooth. Do not over mix. Bake in any shaped baking pan which has been sprayed with a food release. Bake at 350 degrees for approximately 20 minutes or until the cake springs back when lightly pressed in the center. Enjoy!

“Natural Tummy Tuck Cake”

“Natural Tummy Tuck Cake”

1½ cups chopped walnuts, toasted
1 cup whole-wheat flour, plus more for the pan
2 teaspoons aluminum-free baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 tablespoon and 1 teaspoon grated orange zest, plus more for garnish
¾ cup fresh orange juice
½ cup olive oil, plus more for the pan
½ cup plus 1 teaspoon mild honey, such as clover or orange blossom
2 large eggs, at room temperature
1 cup low-fat plain Greek yogurt

1. Preheat the oven to 350 degrees. Brush a 9-inch springform pan with olive oil and add a
couple spoonfuls of flour. Rotate the pan and tap its sides to thoroughly coat the bottom
and sides with flour. Tap out the excess and set aside.
2. Place the walnuts in a food processor. Pulse them in one- or two-second bursts until they
are finely ground, but do not over-process, or they will become overly oily. Transfer the
nuts to a large bowl. Add the flour, baking powder, baking soda, salt and 1 tablespoon
orange zest. Whisk until well combined.
3. Place the orange juice, olive oil, ½ cup honey and eggs in a medium bowl. Whisk until
well combined. Pour the liquid ingredients over the dry ingredients and stir just until
moistened. Do not over mix.
4. Pour the batter into the prepared pan and bake until the top springs back when gently
pressed with your fingertip and the edges are pulling away from the pan, approximately
40 minutes. Transfer the pan to a cooling rack and let cool for 10 minutes. Run a thin
knife around the outside of the cake and remove the sides. Let cool completely.
5. If you wish to unmold the cake from the bottom of the pan, have a cake serving plate
ready. Run a thin spatula or knife under the cake to loosen it from the cake base. Place a
cooling rack over the cake and flip it over. Lift the cake base off the cake and place the
cake serving plate upside down over the cake. Flip the rack, cake, and plate over and lift
off the rack.
6. While the cake is baking, place the yogurt, remaining 1 teaspoon honey and remaining 1
teaspoon grated orange zest in a small bowl. Gently stir together until well combined.
Refrigerate until needed.
7. Serve each slice of cake with a spoonful of yogurt and garnished with a pinch of orange zest.
© 2010 Stage 29 Productions LLC Jillian Michaels shares some of her favorite recipes from her new book, Master Your Metabolism Cookbook.

Boston Cream Cupcakes Recipe

Boston Cream Cupcakes Recipe
By Woman's Day Kitchen from Woman's Day March 1, 2010 .
Photo: Con Poulos
Nutrition Facts
Yield 18 cupcakes
Amount Per Serving
Calories NA
Total Fat NA
Saturated Fat NA
Cholesterol NA
Sodium NA
Total Carbohydrates NA
Dietary Fiber NA
Protein NA
Active Time: 30 minutes
Total Time: 1 hour 30 minutes



INGREDIENTS
Cupcakes
2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp each baking powder and salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups sugar
3 large eggs
2 tsp vanilla extract
1 cup buttermilk

Filling
1 package (3 oz) cook & serve vanilla pudding
1 1/4 cups milk
1/2 tsp vanilla extract

Chocolate Glaze
8 oz semisweet chocolate, chopped
1/3 cup each sugar and water
3 Tbsp unsalted butter, softened

PREPARATION
1. Cupcakes: Heat oven to 350ºF. Line 18 muffin cups with paper liners.

2. In a bowl, whisk flour, baking soda, baking powder and salt until blended.

3. Beat butter and sugar in a large bowl with electric mixer until light and fluffy, about 2 minutes. Add eggs, one at a time, until well blended. Beat in vanilla extract.

4. With mixer on low speed, alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture, until just blended.

5. Spoon about 1/4 cup batter into each muffin cup. Bake 18 to 20 minutes until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire rack to cool completely.

6. Filling: Prepare pudding as package directs, using 1 1/4 cups milk. Remove from heat and stir in vanilla. Scrape into a bowl; cover surface directly with plastic wrap and refrigerate until cold.

7. Glaze: Place chocolate, sugar and water in a small saucepan over low heat. Cook, stirring, until melted and smooth, about 3 minutes. Remove from heat; stir in butter until it melts and mixture is smooth. Let cool.

8. To assemble: Slice off top of cupcakes to come to top of paper liners. Spread cut surface with about 1 Tbsp filling. Top with cupcake top. Spoon about 1 Tbsp glaze onto top center of each, easing it over top.

cupcakes for breakfast!

So, if you know my carnivore you know he wouldn't pick up a piece of fruit if it fell off a tree and hit him in the head. Therefore, I am always trying to sneak fruit in whenever I can. This cupcake is the perfect example. And, yes, it really is a cupcake, not a muffin. I got the recipe from my 500 Cupcakes cookbook. But, it actually packs in a lot of goodies - like apples, pears, raisins, pecans, and cinnamon. So even if he is eating a cupcake for breakfast he is getting fiber, vitamin C, antioxidants, protein, and manganese - just to name a few nutrients. If you are still feeling guilty, remember this isn't an everyday thing. It is a special treat for you and possibly your little ones (or big ones with the palates of small children). You will all love this breakfast cupcake!

For this decadent day starter you will need:
1 stick of sweet butter, softened
1/2 cup and 1 tblsp of sugar (and a little more for dusting)
1 cup self-rising flour
2 eggs
3/4 cup of unsweetened applesauce (or two of those little one you pack in a lunch)
3/4 tsp of cinnamon
1/2 cup of chopped pecans
1/2 cup of raisins (I actually found packs of raisins mixed with dried apples and cinnamon)
1/2 a pear (or apple), sliced into bite sized bits

Preheat the oven to 350 degrees. Grease or line a muffin pan with silicone cups (see my amazon store for the ones I love to use). Mix the butter, sugar, flour and eggs until smooth and pale. Add in the remaining ingredients, except the pear. Spoon the batter into the cups. Add slices of pear on top. Sprinkle with a bit more sugar. Bake for 25 minutes. Let cool in pan for 5 minutes, then cool on rack. Makes one dozen cupcakes. Great when served warm!

Lemon Blueberry Cheesecake with Cornmeal Crumble Crust

Lemon Blueberry Cheesecake with Cornmeal Crumble Crust
From: The Sweet Melissa Baking Book
Yield: One 9-inch cheesecake

For The Cornmeal Crust
8 Tablespoons (1 stick) unsalted butter, softened
5 Tablespoons sugar
1/2 cup all purpose flour
1/2 cup coarse yellow cornmeal
Pinch of salt
For the Lemon Cheesecake
2 pounds (4 8-ounce packages) cream cheese, softened
1 cup mascarpone cheese
1 1/2 cups sugar
2 large eggs
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
For the Blueberry Topping
1 dry pint fresh blueberries, rinsed
1/2 cup sugar
1 tablespoon water
2 teaspoons fresh lemon juice
Before You Start
Position the rack in the center of your oven. Preheat the oven to 350 degrees. Turn a 9-inchspringform pan upside down and cover the bottom and sides with aluminum foil. The foil should come up at least halfway on all sides, so that the water from the water bath will not leak through. Line the bottom of the springform pan with parchment cut to fit exactly. Using nonstick vegetable cooking spray, spray the inside papered bottom and sides of the pan.
To Make The Crust
In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar, 1 to 1 1/2 minutes. Add the flour, cornmeal and salt and mix until combined.
Press the mixture onto the bottom and up the sides of the springform pan. (I use a cup with a flat base to help me press the crumbs evenly up the sides.) Bake for about 25 to 30 minutes, or until golden. Remove to a wire rack to cool. Lower the oven to 325 degrees.
To Make The Cheesecake
In the bowl of an electric mixer fitted with the paddle attachment, cream together the cream cheese, mascarpone and sugar until smooth. Scrape down the bowl and the paddle. Add the eggs and mix to combine. Add the lemon zest and lemon juice.
Pour the batter into the prepared crust and spin gently to level the batter.
Place the springform pan in a roasting pan large enough to hold it. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. Bake for about 1 hour and 30 minutes, or until the center is just set. Remove the pan from the water bath and remove the aluminum foil on top. Using a sharp knife, loosen the edges of the cheesecake from the pan. Let cool on a wire rack to room temperature. Remove the bottom foil liner and refrigerate until chilled, at least 4 hours to overnight.
To Make The Blueberry Topping
In a medium saucepan over low heat, combine half of the blueberries, the sugar, water and lemon juice and cook until thick, 5 to 10 minutes.
Remove from the heat and stir in the remaining blueberries. Let cool to room temperature or refrigerate for about 30 minutes.
To Complete The Cheesecake
Once the cheesecake is chilled, release the springform ring from around it. To remove the bottom, slide two offset spatulas under the cake and transfer it to a serving plate.
Spoon the topping over the cheesecake and serve.

The topped cheesecake will keep in a cake saver in the refrigerator for up to 3 days. If you want to, you can make the cheesecake and the blueberry sauce ahead. Store them tightly wrapped separately for up to 3 days. Top the cheesecake before serving.

BETTER THAN SEX CAKE

BETTER THAN SEX CAKE

1 pkg. German chocolate cake mix
1 can sweetened condensed milk
1 jar caramel, butterscotch or fudge ice cream topping
1 (8 oz.) Cool Whip
1 Heath candy bar, grated

Bake cake as directed on package (9 x 13 inch pan) and let cool. With a wooden spoon handle, punch holes about one inch apart over entire cake or tooth pick. Pour whole can of sweet milk into holes. Pour entire jar of topping over cake. Pour entire container of Cool Whip over the topping. Spread grated Heath bar over all.

Strawberry Heaven

Strawberry Heaven
3 POINTper serving

Ingredients:
13 ozs angel food cake cut into 3 horizontal layers
2 c frozen strawberries -- crushed
1 tbsp skim milk
8 ozs Cool Whip(r) Free -- thawed

Instructions:
Place bottom cake layer on serving platter. In a mixing bowl, stir crushed strawberries and milk into 1 cup whipped topping. Spread half of the strawberry mixture onto cake layer. Top with second cake layer. Repeat layers, ending with cake. Frost top and sides of cake with remaining whipped topping. Refrigerate 1 hour or until ready to serve.
Yield: 12 servings 3 POINT per serving
Nutritional Information:149 Calories; 1g Fat (5% calories from fat); 2g Protein; 35g Carbohydrate; 0mg Cholesterol; 23mg Sodium, Fiber N/A - calculated as 0g
Adapted from Cool Whip(r) Get-Togethers, Easy Recipes For Every Occasion

German Chocolate Cupcakes

When I saw this recipe I first thought of my Dad & them Steve they both like German chocolate cake. (I would think & hope you could omit the coffee)