Cake – Cooking Therapy

PUMPKIN HAZELNUT SWIRL BREAD

8 Nov 2020Leave a comment

I had some leftover pumpkin puree, and was thinking of what would go well with it; so I decided to throw it together with some Nutella and make some sweet pumpkin bread. This is a real quick and easy recipe, and only take a few ingredients. Toss them together, and you have something you can eat with your morning coffee, or take to work with you and share with your coworkers. Enjoy this simple recipe!

Prep time: 15 Minutes

Cook Time: 45 Minutes

Cool Time: 1 hour

Makes 1 loaf

Ingredients:

½ cup butter, room temperature

1 cup sugar

2 large eggs, room temperature

1 can pumpkin puree, room temperature

1 ½ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

2 capfuls of vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup Nutella, warmed

Instructions:

Preheat oven to 350°. Grease a 9-inch loaf pan with butter
In a large metal bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside
Use a stand mixer to cream butter, vanilla, and sugar until light and fluffy, about 5-7 minutes
Beat in eggs, one by one, and then add the pumpkin. Gradually add the flour mixture into the pumpkin mixture until blended
Transfer ½ a cup of the batter into the prepared pan. Drizzle 1 tablespoon of Nutella over the batter. Repeat layers; swirl the Nutella into the batter with a knife

Bake for about 45 minutes or until a toothpick inserted in center comes out clean
Cool in the pan for 10 minutes before removing to a wire rack. Cool completely
Serve and enjoy!

BAUERNKRAPFEN with Apple pie filling

10 Oct 2020Leave a comment

If you are like me, you also enjoy fried foods, especially any sort of fried dough. Doughnuts can be found in many variations across different cultures, but they all have one thing in common; they are incredibly delicious. The Bauernkrapfen is an Austrian farmer’s donuts; however, instead of having the hole in the middle like the doughnuts we are used to, it has a small layer of dough that acts as a base to any filling. I paired this up with my homemade apple pie filling, for which the recipe is also below. It’s a perfect treat for any Autumn morning, or any time of day. Wash it down with a nice glass of milk or enjoy it with your coffee. Enjoy!

Prep Time: 10 minutes

Wait Time: 1 hour to overnight

Serves: 8 donuts

Ingredients

1 cup warm milk

2 packets active dry yeast, or 3½ teaspoons instant yeast

3 large eggs

¼ cup sugar

¼ cup rum

2 tablespoons butter, melted

5 cups flour

1 teaspoon salt

Sugar and cinnamon for dusting

For the Apple Pie Filling

5 large apples, cleaned, cored, and diced

½ cup of brown sugar

2 capfuls of vanilla extract

1 shot of spiced rum

3 teaspoons of cinnamon

Instructions

Before preparing the dough, prepare the apple pie filling
In a medium sized saucepan, add all the ingredients and stir. Over a medium heat, bring to a simmer until the apples soften and the liquid reduces, forming a thick caramel. Set aside to cool down and prep the dough
In a small bowl, combine the warm milk and yeast, stirring until the yeast is dissolved in the milk. Set aside until the yeast begins to bubble in the milk
In the bowl of a stand mixer, beat the eggs and sugar until smooth. Beat in the warm milk mixture, rum and melted butter. Slowly add the flour and salt
Remove the dough to a floured surface and knead until it is soft and silky; if it is too moist, slowly knead in additional flour
Place the dough in a large, oiled bowl and lightly cover with plastic wrap and then a hand towel. Set aside in a warm place until it has risen and nearly doubled
On a lightly floured surface, divide the dough into 2-ounce pieces, rolling each into a ball. Loosely cover the balls and set aside until they have puffed and almost doubled in size, about 20 minutes

While the balls are rising, heat oil in a large pot or deep fryer to 375 degrees and preheat the oven to 350 degrees. Flatten the dough balls into doughnut-like shapes
Instead of poking a hole in the center, leave a very thin film of dough in the center

Fry until golden brown on each side, 2 to 3 minutes, and then place on a baking sheet. Bake for about 10 minutes. The doughnuts will have a cake like consistency
Dust with powdered sugar. Using a spoon or piping bag, add the filling through the center

Enjoy!

BLUEBERRY LEMON POUND CAKE WITH CREAM CHEESE GLAZE

22 Mar 202012 Apr 2020Leave a comment

Time to welcome in Spring in style! This Blueberry Lemon pound cake is a perfect combination of dense yet fluffy. The fresh blueberries simply pop in your mouth, while the lemon taste adds a refreshing splash to your palette. The cream cheese glaze is something unreal that will have you eating it by the spoonful. You will not want to use any other type of glaze besides this one. It is the perfect companion to the cake. Try yours today!

Prep Time: 20 Minutes

Cook Time: 55 min to an hour

Cooling Time: 1 hour+

Ingredients:

1 ½ cups of fresh blueberries

6 tbsps. of fresh lemon juice

2 capfuls of vanilla extract

2 sticks of butter, softened and at room temperature

3 cups of sugar

3 cups of all-purpose flour

6 large eggs at room temperature

1 ½ cups of Greek yogurt at room temperature (you can substitute sour cream for the yogurt)

½ teaspoon of baking soda

1 teaspoon of baking powder

½ teaspoon salt

Lemon zest from one large lemon

For the icing

½ a packet of cream cheese

½ a cup of heavy milk

1 cup of powdered sugar

Instructions:

In a large bowl mix the flour, baking powder and soda, salt, and 1 tablespoon of the zest
In a stand mixer bowl, or in a large bowl with a hand mixer, add the butter and sugar and blend until fluffy
Add the eggs one at a time, beating well after each addition, then blend in the vanilla extract
Add the yogurt and blend until light. Then add the flour mixture slowly, ½ a cup at a time until it has been incorporated well and there are no dry spots
Add the blueberries and incorporate into the mixture with a rubber spatula
Preheat the oven to 35o degrees. Grease a flouted pan with butter and pour in the mixture slowly and evenly. Add to the middle rack of the oven and bake for 55 minutes to an hour or until when a toothpick is inserted, it comes out clean.
Once cooked, let cool in the pan for about 20 minutes, then remove and allow to cool on a cooling rack with a pan underneath for at least 40 more minutes

While the cake is cooling, prepare the glaze
In a small saucepan mix all the ingredients with a whisk until a thick, syrupy mixtures forms. If it is too thick, slowly add heavy cream little by little. If it is too runny, slowly add more powdered sugar pour over cake and then garnish with some leftover zest

Serve and enjoy!

Apple Pie Stuffed Cheesecake

10 Oct 201814 Apr 20204 Comments

Autumn is a wonderful time of year to pick, eat, and bake using fresh apples as they are in-season. They are a very versatile group and can be used in both sweet and savory recipes. While I enjoy eating an apple dessert as much as the next person, sometimes I get bored with using the same old recipes. For this recipe I decided to combine two classic recipes, the apple pie and cheesecake, into one. Thus, the Apple Pie Cheesecake was born! This uses two types of apples (one tart and one sweet), cinnamon, and whiskey to create an out of this world apple pie filling. The cheesecake itself is smooth and fluffy with a crust that is packed with flavor. Try yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

For the Cheesecake

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

1 ½ tablespoons of vanilla extract

1 stick of butter, melted

½ cup of walnuts

1½ cups of graham crackers

2 teaspoons cinnamon powder

For the apple pie filling (It is recommended that this be prepped either a few hours prior to the cream cheese filling or the night prior)

3 large apples, diced (I used Cortland and Jonagold)

2 tablespoons of butter

1 cup of sugar

2 shots of whiskey, I used rye

1 capful of vanilla extract

2 teaspoons of cinnamon

Instructions:

For the Apple Pie Filling:

In a small saucepan, add the apples, butter, vanilla, cinnamon, and sugar. Cook over a medium heat until the apples begin softening and the sugar has dissolved
Reduce to a simmer and add the whiskey. Stir using a wooden spoon
Cook until apples soften and water has evaporated, leaving behind a thick apple filling

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the cheese filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and mix
Pour the mixture into the crust
Using a spoon, add the apple pie filling, a light spoonful at a time, in a swirl/shell shape around the pan
Using a skewer or the back of a wooden spoon, slowly swirl around the cheesecake filling so that the apple pie filling gets mixed in

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Serve and enjoy!

Pumpkin Spice Cheesecake

8 Oct 201714 Apr 2020Leave a comment

It’s Autumn and the end of the Summer harvest, which means it’s time for colder weather, sweaters, and pumpkin flavored sweets. This takes a classic favorite, Pumpkin Spice, and incorporates it into a sweet, and creamy cheesecake. It’s a dessert that can be served from the early days of September and even included at your family’s table for thanksgiving. It’s a sweet treat that will sure have your guests, or even yourself, asking for seconds! Bake yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

1 ½ cups of brown sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

1 can of organic pumpkin puree

2 teaspoons pumpkin pie spice (mix 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, quarter teaspoon cloves)

1 ½ tablespoons of vanilla extract

¼ teaspoon salt

1 stick of butter, melted

½ cup of pecans or hazelnuts ( I used toasted hazelnuts)

½ cup of graham crackers

1 cup of ginger snap cookies

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*

Instructions:

For the crust:

Using a brush, spread some butter across the bottom of a springform pan
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
In a separate bowl, add the pumpkin puree, eggs, sour cream, salt, vanilla and mix and whisk together
Slow fold the pumpkin mixture into the cream cheese mixture and blend over a low setting until incorporated
Pour the mixture into the crust

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
Feel free to top with whipped cream, fresh fruit, or any topping of your choice
Serve and enjoy!

For a Bourbon Toffee drizzle

1 cup brown sugar

2 tablespoons butter

1 tablespoon bourbon

½ cup heavy cream

Sea salt

In a small saucepan, simmer the sugar and butter over a medium heat, swirling the pan instead of stirring, until sugar melts and forms a deep amber color
Once it has melted down, turn the flame off and add the heavy cream, swirling it. Add the bourbon and a pinch of salt and stir until the toffee starts to thicken
Let it cool and drizzle it on top of the cheesecake

French Toast with Strawberry Cheesecake Cream

13 Feb 201618 Apr 2020Leave a comment

This is a quick fix breakfast recipe that will take at most 30 minutes out of your day to create. It makes for a sweet beginning to any morning. The fresh strawberries and sweet cream over delicious french toast make a for a dynamite combination full of flavor that will leave you smiling all day long.

Prep Time: 15 Minutes

Cook Time: 15 Minutes

Ingredients

1 cups of finely chopped strawberries

Thickly slices of bread, preferably sweet, I used cinnamon raisin

3 eggs

Heavy cream

1 Teaspoon of cinnamon

4 Teaspoons of vanilla extract

1 package of cream cheese at room temperature

½ cup of powdered sugar

Instructions:

For the Cream:

In a bowl add the cream cheese and sugar and using a hand mixer, or whisk, blend them until nicely combined
Add 2 teaspoons vanilla and the strawberries until the mixture forms a more whipped consistency and the cream cheese begins turning pink from the strawberries. If you want a sweeter flavor, add more sugar and vanilla depending on personal taste
In a separate large metal bowl, whisk ½ a cup of the heavy cream until it begins to thicken
Add the heavy cream into the cheesecake mixture and using a whisk, blend
Leave this to the side

For the French toast

Melt a tablespoon of butter in a frying pan over a medium-low heat
In a bowl, add the eggs, cinnamon, remaining 2 teaspoons of vanilla, and a quarter cup of heavy cream, and whisk
Dip the bread in the egg mixture on both sides, but not too much as it will get soggy
Transfer it to the frying pan and cook on each side over a low heat until each side crisps slightly
Plate the bread, sprinkle powdered sugar and add drizzle the cream and add the remaining of the diced strawberries
Enjoy!

“Hot Chocolate” Swirl Cheesecake

26 Dec 201519 Apr 2020Leave a comment

You don’t have to wait until the colder months to enjoy this dessert. The semisweet chocolate swirls blended with the creamy sweet cheesecake filling make for mouthwatering combination. Like any traditional hot chocolate, I topped the dessert with marshmallows, toasting them into a gooey morsel under a blow torch. This will be your go to dessert to enjoy at home or make for someone.

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours

Ingredients:

4 packages of cream cheese at room temperature

2 cups of sugar

5 eggs at room temperature

2 tablespoons of all-purpose flour

¾ cups of sour cream at room temperature

¼ cup of heavy cream at room temperature

1 ½ tablespoons of vanilla extract

8oz bar of semisweet chocolate

1 stick of butter, melted

½ cup of pecans

½ cup of graham crackers

1 cup of ginger snap cookies

1 cup of marshmallows (If using large marshmallows like I did, cut them in ¼ s)

Instructions:

For the crust:

Line a springform pan with parchment paper and using a brush, spread some butter across the paper
In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
Preheat the oven to 325 degrees.

For the filling:

Melt the chocolate using a double boiler. In a small pot add about 1 inch of water. Place over a medium heat. Add a glass bowl into the pot so that it covers the pot but does not touch the water. Add the chocolate in the glass bowl. The steam from the pot will melt the chocolate without burning it. Using a silicone spatula, stir the chocolate occasionally so that the parts that have not melted will melt as well
Add the cream cheese, the flour and the sugar into a mixer and blend until a smooth mixture forms
Add the vanilla and mix again
Using a slow setting of the mixer, add the eggs one by one into the cream cheese mixture and blend
Add the sour cream and heavy cream and mix
Pour the mixture into the crust
Using a spoon, drizzle and add dollops of the melted chocolate on the cheesecake
Using the back end if the spoon, carefully stir the chocolate in the cheesecake mixture so it forms a marbled appearance

For the baking/serving:

We are going to do a water bath while baking
Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
In a roasting pan add 1 inch of hot water
Add the covered springform pan into the roasting pan carefully.
Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
Let the cheesecake cool and rest for 3 hours
Place in the fridge for 1 hour
After the cheesecake has cooled down, add the marshmallows on top, leaving a slight space in between, until the cheesecake is covered
Using a cooking blow torch, toast the marshmallows, but careful to not burn. If you do not have a blow torch you can use a long necked lighter but the process will take longer
Slice, serve and enjoy