Chocolate Cheesecake Mousse Cups with Berry Compote

Ingredients

• 6 ounces semisweet chopped chocolate

Cheesecake Mousse

• 8 oz. light (Neufchatel) cream cheese, softened to room temperature
• 1/2 cup sugar
• pinch salt
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 cup whipping cream

Berry Compote

• 1 cups frozen sliced strawberries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1 1/2 cups fresh berries

Directions

Cheesecake Mousse

In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Beat in vanilla bean paste. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes.
Pipe in to chocolate cups. Chill for at least 30 minutes. Serve with mixed berries

Chocolate Cups

Place chocolate in microwave safe bowl. Microwave at 50% power for 1 minute. Stir thoroughly. Continue to microwave and stir at 15 second intervals until smooth and completed melted. Put 2 tablespoons chocolate in the bottom of a heart shaped silicone cupcake mold. Slowly rotate the mold at an angle so the chocolate evenly coats the sides of the mold. Chill until set, about 25 minutes. Carefully loosen the edges and then slowly peel the baking cup away from chocolate cups. (If you're using a heart shape, start peeling at the v instead of the point.)

Berry Compote

In a medium saucepan, mix together the frozen strawberries, sugar, and lemon juice. Over medium heat, bring to a boil. Reduce heat to low and simmer, stirring occasionally, until mixture thickens and is syrupy about 10 minutes. Transfer to a small bowl and let cool slightly. Add fresh berries and stir to coat berries. Serve at room temperature or refrigerate until ready to use

STRAWBERRY UPSIDE DOWN CAKE

INGREDIENTS

• 2 cups crushed fresh strawberries
• 1 package strawberry flavored gelatin mix
• 3 cups miniature marshmallows
• 1 box yellow cake mix 
• 1⅔ cup buttermilk

Method

Preheat an oven to 350F degrees. Lightly spray 9½ inch pie dish or 9x13 cake pan with non-stick cooking spray. Set aside. Spread crushed strawberries on the bottom of a pie dish or cake pan. Evenly sprinkle strawberries with the dry strawberry gelatin powder, and top with mini marshmallows.
Using an electric or stand mixer, mix together the cake mix, buttermilk and eggs until combined. Pour cake batter on top of the marshmallows. Bake for 40-50 minutes or until toothpick inserted into the center comes out clean. Cool cake in the dish/pan for 15 minutes. Run a knife around the dish/pan to loosen the sides, and turn the cake out onto a large serving plate. Place Nutella in a piping bag or large ziplock bag with a small hole cut on one end, drizzle Nutella on top of cake.

Nutella Cheesecake Dip

Ingredients

• 1 cup heavy cream
• 1 (8 oz) pkg cream cheese
• 3 Tbsp powdered sugar
• 3/4 cup Nutella

Directions

In a mixing bowl, using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl, whip cream cheese and powdered sugar until smooth, about 1 minute. Add nutella and blend until well combined. Add half of the whipped cream and gently fold mixture until nearly blended then add remaining whipped cream and gently fold mixture until well blended.Serve with strawberries or graham crackers. Store in refrigerator in an airtight container.

Carrot Cake

Ingredients

• 1 and 1/3 cups (185 grams or 6.5 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon (or 1 teaspoon if you love cinnamon)
• 1/4 teaspoon ground nutmeg
• 1/2 cup (100 grams or 3.5 ounces) granulated sugar
• 1/2 cup (100 grams or 3.5 ounces) light or dark brown sugar
• 2 large egg
• 1/2 cup plus 1 tablespoon (135 ml) canola oil (or vegetable, safflower)
• 1 teaspoon vanilla extract (optional)
• 200 grams (about 1 and 1/3 cups packed) grated carrots (first grate the carrots, then measure)
• 3/4 cup (80 grams) pecans or walnuts, roughly chopped
• Cream Cheese Frosting:
• 4 ounces (115 grams) cream cheese, softened to room temperature
• 1/4 cup (55 grams or 1/2 stick) unsalted butter, softened to room temperature
• 1/2 cup (60 grams) powdered sugar, sifted
• 1 teaspoons vanilla extract (optional)

Instructions

Preheat oven to 325F/160C. Butter a 9×5-inch loaf pan.

In a large bowl sift together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.

In a mixer bowl fitted with paddle attachment, beat together eggs, granulated sugar and brown sugar on medium-high speed until light and fluffy, about 2 minutes. On low speed and with the mixer running, add the oil slowly and beat until combined. Turn off mixer. Fold in (by hand) carrots until combined. Fold in dry ingredients just until combined. Don’t overmix. Fold in nuts.

Pour the batter into prepared loaf pan. Bake for about 60 minutes until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.

To make the frosting:

In a mixer bowl fitted with the paddle attachment, beat the cream cheese, butter and vanilla extract on medium speed for 1 minute until creamy and combined thoroughly. Add powdered sugar and beat until the mixture is fluffy and smooth. If the frosting is too thin, add more powdered sugar until desired consistency is reached. You can add pinch of salt or lemon juice to cut the sweetness. Spread frosting over the top of the cooled cake. Decorate with walnuts or pecans if desired.

Store cake in an airtight container in the refrigerator for up to 4 days.

Cake is best served at room temperature.

vegan chocolate chip cheesecake stuffed strawberries

ingredients

3/4 c. raw whole cashews, soaked in water overnight (8 hours)
2-3 tbsp. water
1 tbsp. coconut oil
2 tbsp. lemon juice
1 tbsp. Grade B maple syrup (or raw agave nectar if you're following a strict raw diet)
1 tbsp. cacao nibs or chopped dark chocolate
1 lb. strawberries, hulled
1 tbsp. ground flaxseed
1 tsp. ground cinnamon

instructions

Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.) Sprinkle tops with flaxseed mixture and serve.

Raspberry Cheesecake

Ingredients 

• 15 regular cookies without chocolate. 7 oz. approx.
• 2.5 oz. of butter
• 14 oz. cream cheese
• 2.5 oz. cream
• 1 packet of lemon jelly
• 200 ml of water
• raspberry jam (to taste)
• sugar ( to taste)

Instructions

First of all crush the cookies and place on the bottom of the mold witch we’ll use to bake the cheesecake. Melt the butter on a pan and add to the mold. Mix it well until the butter integrated with the cookies.
Put a saucepan on the heat and bring 100 ml of water to boil, put the gelatin in the water and stir until is completely dissolved. add the other 100 ml of water to cool.
In another bowl, mix the cheese with the cream and sugar. Beat with a mixer during 2 minutes. Add the gelatin and keep beating for 3 minutes.
Store in the fridge for 3 hours, when the gelatin is curdled, add the jam on the top and garnish with some raspberries. Enjoy

Lemon Blueberry Layer Cake

Ingredients:

CAKE

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) light brown sugar
• 4 large eggs, at room temperature*
• 1 Tablespoon vanilla extract
• 3 cups (375g) all-purpose flour, careful not to overmeasure*
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk*
• zest + juice of 3 medium lemons*
• 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)
• 1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

• 8 ounces (224g) full-fat cream cheese, softened to room temperature
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream*
• 1 teaspoon vanilla extract
• pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Pound Cake French Toast

Ingredients

• 1 package Sara Lee Pound Cake Slices
• 2 eggs beaten
• 3/4 cup milk
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 3 TB butter or margarine
• powdered sugar optional

Instructions

Whisk eggs, milk, vanilla, almond extract and ground cinnamon in a medium bowl until well combined. Set aside.
Melt butter in a skillet or pan on medium heat.
Dip each pound cake slice into the egg mixture being sure to coat all sides and shaking off excess. Add to skillet/pan and cook on each side for 1-3 minutes until golden brown.
Top with syrup, fruit and/or powdered sugar. ENJOY!

Peanut Butter Cup Overload Cake

INGREDIENTS

For the Cake:

• 2½ cups + 1 tablespoon all-purpose flour
• 3 cups granulated sugar
• 1 cup + 1 tablespoon Dutch-process cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 3 eggs, at room temperature
• 1½ cups buttermilk, at room temperature
• 1½ cups strong black coffee, hot
• ¾ cup vegetable oil
• 4½ teaspoons vanilla extract

For the Peanut Butter Frosting:

• 2 cups powdered sugar
• 2 cups creamy peanut butter
• 10 tablespoons unsalted butter, at room temperature
• 1½ teaspoons vanilla extract
• ½ teaspoon kosher salt
• ⅔ cup heavy cream

For the Chocolate Ganache:

• 8 ounces semisweet chocolate, finely chopped
• ¾ cup heavy cream

30 miniature peanut butter cups, coarsely chopped, divided

DIRECTIONS:
1. Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch round cake pans, line the bottoms with rounds of parchment paper, grease the parchment, then flour the insides of the pans, tapping out excess; set aside.
2. In the bowl of an electric mixer (or large mixing bowl if you're using a hand mixer), sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. In a medium bowl, whisk together the eggs, buttermilk, coffee, oil and vanilla.
3. Add the wet ingredients to the dry ingredients and mix for 2 minutes on medium speed. Scrape the sides and bottom of the bowl and mix for an additional 20 seconds (the batter will be very thin).
4. Divide the batter evenly among prepared pans. Bake for 20 minutes and rotate the pans in the oven. Continue to bake until a toothpick inserted into the center of one of the cakes comes out almost clean (with a few moist crumbs), about 12 more minutes. Cool the cakes (in the pans) on wire racks for 20 minutes, then carefully turn them out onto cooling racks to cool completely.
5. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as needed. Add the heavy cream and beat on high speed until the mixture is light and smooth (do not overbeat).
6. Assemble the Cake: If your cakes baked up uneven or have domed on top, level off the tops. Place one cake layer on a serving plate. Cover with 1 cup of the peanut butter frosting and sprinkle 10 of the chopped peanut butter cups over the frosting. Top with a second cake layer and cover with another 1 cup of the peanut butter frosting, and top with another 10 chopped peanut butter cups. Place the final cake layer on top face-down. Frost the cake with the remaining peanut butter frosting, finishing it as smoothly as possible. Refrigerate the cake for at least 1 hour, until the frosting is set.
7. Make the Chocolate Ganache: While the cake chills, make the chocolate ganache. Place the chocolate in a 4-cup measuring cup; set aside. Place the cream in a small saucepan over medium heat and warm until it just comes to a boil. Pour the cream over the chopped chocolate and let sit for 2 minutes. Begin whisking the mixture in the center, gradually working your way outward until the ganache is completely smooth. Set aside to cool, whisking occasionally, until it has thickened slightly, yet still a pourable consistency.
8. Garnish the Cake: If the ganache was mixed in a bowl, transfer it to a 2-cup measuring cup. Slowly pour the chocolate ganache into the center of the cake, letting it push itself outward and flow over the sides of the cake. Top with the remaining 10 chopped peanut butter cups. Refrigerate the cake for at least 30 minutes, giving the ganache a chance to set up. Keep the cake refrigerated, removing it from the refrigerator about 20 minutes prior to serving.

Strawberry Lemonade Poke Cake

Ingredients

• 1 box of Duncan Hines Yellow Cake mix
• 1/2 cup of oil
• 3 eggs
• 1 cup of lemonade
• Zest of two lemons
• 1 10.5 oz jar of lemon curd
• 1 pound of fresh strawberries, sliced
• Juice from one lemon
• 1/2 cup of granulated white sugar, divided
• 2 cups of heavy cream
• 1 teaspoon of pure vanilla extract

Instructions

In a medium bowl, combine strawberries, juice of one lemon, and 1/4 cup of sugar.
Cover bowl and set aside to marinate. This step can be done several hours ahead of time, or overnight in the refrigerator.
Preheat oven to 325 degrees. Grease just the bottom of a 9x13 glass baking dish.
Prepare cake according to package directions, substituting lemonade for water and adding lemon zest to batter.
Use shortest recommended baking time on package as cake will brown a little quicker with the addition of the sugar in the lemonade to the batter.
Remove cake from oven and let cool.
Once cake is cooled, use a large straw or the handle of a wooden spoon to poke holes all over cake.
Strain juice from strawberries into a small bowl and combine with lemon curd.
Pour lemon curd and strawberry mixture over cake and smooth down into holes.
Layer strawberries on top.
In the bowl of a stand mixer with whisk attachment, combine very cold heavy cream, 1/4 cup of sugar and vanilla extract.
Whip until soft peaks form.
Layer whipped cream over top of strawberries.
Refrigerate for several hours or overnight.

Strawberry Cream Cheese Pancake Roll-ups

Ingredients

Sauce:

• 3 cups fresh strawberries, sliced, divided
• 1/4 cup granulated sugar, plus more if needed
• 1 teaspoon fresh lemon juice
• 8 ounces cream cheese, at room temperature

Pancakes:

• 1 + 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs
• 1 + 1/2 cups buttermilk
• 1 cup milk
• butter or cooking spray, for greasing the pan
• confectioners' sugar

Instructions

Process 1 cup of the strawberries in a blender or food processor until smooth. Strain the puree through a wire mesh into a bowl pushing it through with the back of a wooden spoon. Add back to the blender or food processor with the cream cheese, lemon juice and sugar. Process until smooth. Taste and add more sugar if desired.
In a large mixing bowl whisk together the flour, baking soda, salt, and remaining 2 tablespoons sugar.
In a separate bowl whisk eggs, buttermilk, and milk until just blended then whisk this mixture into the flour mixture just until evenly moistened.
Heat a large non-stick griddle or frying pan over medium heat and grease with a small pat of butter or cooking spray.
Pour 1/3 cup portions into the middle of the pan and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and cook the other side until golden brown.
To keep the pancakes warm as you're making them set on a small baking sheet and place in a 200 degree F. oven.
Spoon about 2 tablespoons cream cheese mixture onto each pancake and roll up. Drizzle more sauce over top, sprinkle with sliced strawberries and confectioners' sugar.

S'mores Cupcakes

Ingredients

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 5 tablespoons unsalted butter, melted
• 1/4 cup sugar
• 9 ounces bittersweet chocolate, chopped

Chocolate Cupcakes

• 2 cups all-purpose flour
• 3/4 cup plus 1 teaspoon cocoa powder
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 3/4 cups plus 2 tablespoons sugar
• 2/3 cup boiling water

Meringue Frosting

• 6 egg whites
• 1 1/2 cups sugar
• 1/2 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract

Instructions

Make the crust first:

Preheat oven to 325 degrees F. Line two 12-cup muffin pans with cupcake liners.
In a medium bow, mix together crumbs and sugar. Add melted butter until well blended and no dry crumbs remain.
Place 1 tablespoon of the mixture into each liner. Press the crumbs flat into the liner using the bottom of a small glass. Sprinkle about 2 teaspoons of chocolate over each crust. (Reserve remaining graham cracker crumbs and chopped chocolate to top the cupcakes before baking.)
Bake crusts for 8 minutes. Remove the pans and let crusts cool for at least 5 minutes before adding cupcake batter.

For the cupcakes:

After crusts are prepared, increase oven temperature to 350 degrees F.
In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
Then combine eggs, milk, oil and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Add sugar and mix until combined. Then add flour mixture. Blend at low and then increase to medium. Beat for 2 minutes until blended and smooth. Remove bowl from stand and add boiling water. Gently stir with a wooden spoon until smooth. Batter will be thin. Then let batter rest for 15 minutes and stir again gently before using. Fill liners with prepared crusts three-quarters full with batter. Sprinkle with reserved chocolate and graham cracker mixture. Bake about 16-20 minutes until done. Cool in pan for 5 minutes and then remove to a rack to cool completely.

Make the meringue frosting:

Combine egg whites, sugar, and cream of tartar in the heatproof bowl of a stand mixer. Set the bowl over a saucepan of simmering water without letting the bottom of the bowl touch the water in the saucepan. Hold the handle of the bowl with an oven mitt while whisking the egg white mixture until the sugar is dissolved and the whites are hot to the touch… about 4 minutes. Then transfer bowl to the stand mixer. Using the whisk attachment, beat the mixture, starting on low and increasing to high speed. Beat until stiff, glossy peaks form and the meringue has cooled, 5 to 7 minutes. Add the vanilla and whisk just to combine. Use frosting immediately.
Place the frosting in a pastry bag fitted with an Ateco #867 star tip. I used a Wilton 4B tip. Pipe high swirls on the cupcakes and brown the meringue using a kitchen torch and serve immediately.

Frozen Strawberry Crunch Cake

Ingredients

• 1 box Nature Valley Granola Bars
• 1/3 cup brown sugar
• 1/2 cup flour
• 6 tablespoons melted butter
• 2 egg whites
• 1/2 cup sugar
• 1 cup heavy whipping cream
• 1 lemon
• 4 ounces cream cheese
• 1 1/2 cups freshly chopped strawberries

Directions

Put the Nature Valley granola bars in a food processor and process until you achieve a course crumb.
In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8x8-inch pan that has been covered with parchment paper. Bake at 350ºF for 20 minutes. Let cool. Then divide in half and set aside.

In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.

Continue to add the fresh squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated.

Fold the fresh strawberries into the cream mixture.

In a buttered glass cake pan, press half of the crumb crust mixture on the bottom. Top with strawberry mix and then add the remaining crumbs to the top.

Cover and freeze for three hours or more and enjoy!