Salted Caramel Tres Leches Cake

Salted Caramel Tres Leches Cake is drenched with Condensed Milk, Evaporated Milk, Half & Half and Salted Caramel finished with homemade Salted Caramel 

 

Its always been a tough choice for me. Caramel or Chocolate? Luckily most of the time I put them together so I get the best of both worlds. But sometimes there is nothing quite like a spoon full of salted caramel. Pure, creamy, salty but sweet goodness. Really there is nothing like homemade salted caramel. And its so damn easy to make. I always have some in my fridge. For those instant gratification moments. It’s been a long Monday and a spoon full of salted caramel always does the trick for me.

 

The last chocolate cake I made was a spin on this one  but I instead of plain whipped cream I added salted caramel to the heavy cream as it whipped. Woah. Life changer.

It got me thinking about cream and caramel. 9 times out of 10 I always pick caramel ice cream. Then I thought about this Bailey’s Tres Leches Cake. You see where this is going hence the title of this post.

 

 

Happy to say it was a great combination. But it ain’t for people who don’t like sweets. This is a sweet cake. Sweet in the best way. There is salted caramel in the cake batter, in the milk soak, in the whipped cream and of course a generous drizzle on top ( only for decoration, of course 😉 )

 

 

This is my favorite salted caramel recipe  Salted Caramel Sauce

 

Salted Caramel Tres Leches Cake

Ingredients

    Cake
  • 210 Grams (1 1/2 Cups) Cake Flour
  • 1/2 Teaspoon Salt
  • 1 1/2 Teaspoon Baking Powder
  • 5 Large Eggs, Separated, at room temp.
  • 4oz (1/2 Cup) Unsalted Butter
  • 200 Grams (1 cup) Granulated Sugar
  • 3 Tablespoons Salted Caramel
  • 1 1/2 Teaspoons Vanilla Extract
  • Milk Soak
  • 12oz Evaporated Milk
  • 14oz Condensed Milk
  • 8oz Half & Half
  • 4 oz Salted Caramel
  • Topping
  • 12 oz (1 1/2 Cups) Heavy Cream
  • 5 oz Salted Caramel

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X13 pan and set aside.
  2. In a large bowl whisk together the cake flour, salt and baking powder.
  3. In the bowl of an electric mixer whisk the egg whites on high. Until stiff peaks form. Then add to a clean bowl.
  4. Using the same electric mixer bowl with a paddle fitting add the butter and beat until light and fluffy. Add in granulated sugar and mix for 3-5 minute until the butter and granulated sugar are fully combined. Then add the salted caramel. Add in the egg yolks one at a time then the vanilla extract.
  5. Add the dry mixture to the wet, mixing until just combined. Fold in egg whites. Pour into prepared pan and bake for 22-26 minutes, until when touched the cake bounces back.
  6. Let cool on wire rack. Once completely cool prepare the milk soak.
  7. Milk Soak
  8. In a large bowl combine evaporated milk, condensed milk, half & half and salted caramel.
  9. Using a skewer or fork poke the cake many times. The more holes the better. Then pour the milk soak evenly over the whole cake.
  10. Topping
  11. In a large bowl of an electric mixer with a whisk attachment beat the whipped cream and 3oz salted caramel. Beat until stiff peaks form. Then spread on top of the cake. Drizzle remaining salted caramel. This cake is best if it sits in the fridge for a few hours or overnight. Serve cold.
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Bailey’s Tres Leches Cake 

Blueberry Cheesecake

Cookie Butter Lava Cakes

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Guinness Gingerbread Cake Recipe

Guinness Gingerbread Cake topped with a Brown Butter Frosting is the perfect cake for Christmas time. Warm me up with a cuppa tea and a slice of this dreamy cake. 

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

I love cooking with booze. It’s just fun. You feel me?

I tend to cook with Guinness often like here or here.

I’ve actually made this cake for the last few years but haven’t shared it here yet. It’s delicious. It’s not overly sweet. This ginger cake is perfect for Christmas time. It’s so warm. It really doesn’t need the frosting but brown butter buttercream, come on?! The best.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

 

This cake is also one of those cakes that goes perfect with a cuppa tea or a cup of coffee. It’s like it warms your soul this cake.

Guinness Gingerbread Cake Recipe www.confessionsofabakingqueen.com

While most people want to get through Thanksgiving before they think about Christmas, I was on to Christmas come October 1st. It really is the best time of the year. Now if only Southern California would get rid of these 95F temperatures. ..

Guinness Gingerbread Cake with Brown Butter Glaze

Ingredients

    Brown Butter Frosting
  • 3/4 Cup Butter, browned
  • 1 Teaspoon Vanilla Bean Paste
  • 1/2 Teaspoon Salt
  • 3 Tablespoons Heavy Cream
  • 2 - 2 1/2 Cups Powdered Sugar
  • Cake
  • 1 bottle of Guinness
  • 1/2 cup Unsalted Butter
  • 3/4 cup Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 cup molasses
  • 2 Large Eggs at room temp.
  • 1 Tablespoon Vanilla Extract
  • 2 2/3 cup all purpose Flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tablespoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 tsp ground cloves
  • 3/4 cup sour cream

Instructions

    Frosting
  1. In a heavy bottom saucepan brown the butter. Mix constantly, over low-medium heat, do not walk away. You will start to see it foam up then brown flecks will appear. When the brown flecks appear and you smell a nutty aroma the butter is done. Pour into a container to set up, place in fridge.
  2. Cake
  3. Preheat oven to 350F and grease a 10 cup bundt pan.
  4. In a saucepan over medium heat cook guinness for 10 minutes, the liquid will reduce. Add in butter until mostly melted. Take off heat then mix in sugars and molasses, let cool for 5-10 minutes.
  5. In a large bowl whisk together flour, baking soda, baking powder, ginger, cinnamon, nutmeg, and cloves.
  6. Pour wet mixture into the dry ingredients, mixing until just combined then fold in sour cream.
  7. In the cooled Guinness mixture whisk in eggs then vanilla.
  8. Bake for 35-40 minutes, until cake bounces back when you touch or a toothpick inserted comes out with only moist crumbs.
  9. Frosting
  10. Set browned butter on counter to come to room temperature.
  11. In the bowl of an electric mixer beat the browned butter for 1 minute. Add in vanilla bean paste, salt and powdered sugar, mixing on low, once fully combined. Once combined add in heavy cream and beat for another 2-3 minutes. Frost cake to your liking, I used a round open tip. Store in an air tight container on counter or fridge for 4-5 days.
http://confessionsofabakingqueen.com/guinness-gingerbread-cake-recipe/

Brown Butter Pumpkin Cake Recipe

Brown Butter Pumpkin Cake www.confessionsofabakingqueen.com

Salted Millionaires Shortbread

Salted Millionaire's Shortbread Recipe www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake www.confessionsofabakingqueen.com

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Brown Butter Pumpkin Cake Recipe

Easy Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting, you will love this Pumpkin Cake Recipe
Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

 

Cake always seems so boring. Dry, overly sweet fake tasting frosting. Not into that. But moist pumpkin cake with dulce de leche filling and a brown butter frosting, yeah I am SOOO into this easy pumpkin dessert recipe.

 

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

This baby came to me just when I needed it. It had been about three weeks, my carpel tunnel had been acting up, my lower back had been bugging me at bootcamp. Then one morning I brushed my hair. Yes, all I did was brush my hair. And then went my neck. Out it was.

Seriously brushing my hair threw out my neck/ back. It was miserable.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

Off to the Acupuncturist. Only this was 7:45am and they don’t even open till 9am. I called about 6 times before 9 hoping someone would answer, no such luck. But at exactly 9am I booked an appointment, 2:45pm. That was a looooong way away.

I had acupuncture, cupping and a therapeutic massage, I could finally move my neck. It’s still very painful but it moves. Hoping I wake up tomorrow with a new found love for the freedom of looking side to side without a striking pain in my back.

Easy Brown Butter Pumpkin Cake Recipe www.confessionsofabakingqueen.com

When something like that happens to me I find it an excuse to eat whatever the hell I want. In this case, Brown Butter Pumpkin Dulce De Leche Cake and a few squares of chocolate. Food good measure, ya know?

As my sister Lydia said this is “Crack”. The pumpkin, brown butter, dulce de leche, brown butter frosting and crunchy pumpkin seeds.

Brown Butter Pumpkin Cake Recipe

Prep Time: 40 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 20 minutes

Yield: One 8-inch Layer Cake

Brown Butter Pumpkin Cake filled with Dulce de Leche and a Brown Butter Frosting

Ingredients

    Cake
  • 4oz Browned Butter, at room temp.
  • 150 Grams Granulated Sugar
  • 100 Grams Brown Sugar
  • 2 Tablespoons Vegetable Oil
  • 3 Large Eggs, at room temperature
  • 1 Tablespoon Vanilla Extract
  • 15oz Pumpkin Puree
  • 8oz All Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • Frosting
  • 4oz Browned Butter
  • 4oz Cream Cheese
  • 250 Grams Powdered Sugar
  • 1 Tablespoon Vanilla Extract
  • 3 Tablespoons Heavy Cream
  • Assembly
  • 6oz of Dulce de Leche
  • Pumpkin Spiced Pumpkin Seeds (Optional)

Instructions

    Cake
  1. Prior to making the cake brown some butter, 8oz to be exact. Then let cool to room temp. You can expedite the process by putting the butter in the fridge/ freezer after browning.
  2. Preheat oven to 350F and grease two deep 8 inch cake pans, set aside.
  3. In the bowl of an electric mixer with the paddle attachment on beat the browned butter with both sugars. Beat on medium speed for 4-6 minutes, until very light and fluffy. Then add in vegetable oil and beat for another 2 minutes.
  4. Mix in eggs, one at a time then vanilla extract. Add pumpkin puree until fully combined.
  5. In a seperate bowl sift together the all purpose flour, pumpkin pie spice, baking soda, baking powder and salt.
  6. Gently mix dry ingredients into wet mixture, until just combined.
  7. Pour into prepared pan and bake for 38-40 minutes or until when middle of cake is touched it bounces back. Let cool on wire rack until completely cool.
  8. Frosting
  9. In the bowl of an electric mixer with the paddle attachment beat the browned butter and cream cheese for 2 minutes. Add in powdered sugar, vanilla extract and heavy cream- beat on low until powdered sugar in incorporated. Then beat for another 4-5 minutes.
  10. Assembly
  11. Place one cake layer on serving plate. Spread dulce de leche on top of first layer. Top second cake layer on top.
  12. Spread frosting on top and sides to fully cover cake. Sprinkle Pumpkin Spiced Pumpkin Seeds on edge of cake for decor. Store in fridge for up to 5 days.
http://confessionsofabakingqueen.com/brown-butter-pumpkin-cake-recipe/

brown-butter-pumpkin-cake www.confessionsofabakingqueen.com

 

 

Tiramisu Cake

Tiramisu Cake www.confessionsofabakingqueen.com

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Cinnamon Roll Pound Cake

Cinnamon Roll Pound Cake is Rich & Buttery ribboned with a Cinnamon Swirl baked to golden brown and topped with a Luscious Cream Cheese Frosting

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

I made cinnamon roll blondies recently an it really got me on my cinnamon roll flavor kick. Cuz I was too damn lazy to make cinnamon rolls, even though its actually easy to make cinnamon rolls from scratch. Once those blondies were gone though I still needed something cinnamon roll esque. So here comes the Cinnamon Roll Pound Cake…

 

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

The cake is moist and dense with lots of swirls of brown sugar cinnamony goodness. With the cinnamon swirl giving the top of the cake a sweet crunch, against the creamy cream cheese frosting, this cake was irresistible.

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

I found myself talking to myself about how good it was. My sister said ” One of the best things you’ve ever made!”

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

Cinnamon Roll Pound Cake

Ingredients

    Cake
  • 3/4 cup unsalted butter, at room temp.
  • 4 oz cream cheese, at room temp.
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 large egg, at room temp.
  • 1 large egg yolk, at room temp.
  • 1 1/2 cups cake flour
  • 1/4 tsp baking powder
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 3 tbsp brown sugar
  • Cream Cheese Frosting
  • 4oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions

    Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan, set aside.
  2. In the bowl of an electric mixer combine the butter and cream cheese, beat until combined and light and fluffy. Add in both sugars and beat until fully combined, a minute or two. Mix in vanilla and one egg at a time, mixing on low.
  3. In a medium bowl sift together the cake flour and baking powder. Add flour mixture to the wet batter slowly. Mix until just combined. Pour batter into prepared pan and set aside.
  4. Cinnamon Swirl
  5. In a small bowl mix together the melted butter, cinnamon and brown sugar. Using a spoon place dollops of the mixture scattered over the top of the batter, then take a knife and swirl the cinnamon mixture throughout the whole loaf.
  6. Place the pan in the oven and bake for 52-60 minutes, until a toothpick inserted in comes out with no wet batter. Set on a wire rack to cool for 30 minutes then invert the cake on to the wire rack.
  7. Cream Cheese Frosting
  8. In the bowl of an electric mixer beat the cream cheese for one minute. Then on low speed beat in the powdered sugar, heavy cream and vanilla extract. Once the powdered sugar is combined turn the mixer on high and beat for 3 minutes.
  9. Once the cake has cooled add the cream cheese frosting. I stored my cake in the fridge, for up to 4 days.
http://confessionsofabakingqueen.com/cinnamon-roll-pound-cake/

Cinnamon Roll Pound Cake www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Rolls

Cinnamon Rolls www.confessionsofabakingqueen.com

Apple Cinnamon Roll Doughnuts

Apple Cinnamon Roll Doughnuts www.confessionsofabakingqueen.com

 

Salted Caramel Apple Cinnamon Rolls Salted Caramel Apple Cinnamon Rolls www.confessionsofabakingqueen.com

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Cookie Butter Lava Cakes

Rich cookie butter oozes out of this luscious chocolate lava cakes, top with ice cream and you will be in heaven with these Cookie Butter Lava Cakes! 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com
While I am a little obsessed with Cheesecake, lava cakes are also one of my favorite desserts. And lava cakes are made and baked in less than 30 minutes. Hello, this is not a good thing for a sugar addict like myself.

And currently I am back on my obsession with cookie butter. It’s just so damn good. Crushed cookies? Sign me up.

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

These are the easiest desserts to make, melt some chocolate and butter whisk in some eggs, mix in some sugaaaah and fold in the flour. BAM! Done. Well in this case add some cookie butttah. Or try my Nutella Lava Cakes made with Frangelico, since who doesn’t love Frangelico!

 

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Anyways this was a natural choice on a weeknight when I was craving something sweet. I also love lava cakes since you can make the batter and fill the ramekins up to a day in advance. Just wrap them in plastic wrap and chill in the fridge. That’s how I got these purrrrty photos in the day light, since when I made them it was 9:30pm!

 

Cookie Butter Lava Cakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 Ramekins

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Cookie Butter

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Cookie Butter and pour 1/4 of batter on top of the Cookie Butter, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
http://confessionsofabakingqueen.com/cookie-butter-lava-cakes/

Naturally I made one for my beautiful sissy, we devoured this one in all of 2.5 seconds!

Cookie Butter Lava Cakes www.confessionsofabakingqueen.com

Nutella Lava Cake 

Nutella Lava Cake www.confessionsofabakingqueen.com

Cookie Butter Chocolate Chip Sea Salt Cookies

Cookie Butter Sea Salt Chocolate Chip Cookies www.confessionsofabakingqueen.com

Cookie Butter Granola

Cookie Butter Granola www.confessionsofabakingqueen.com

Cookie Butter Chocolate Cookie Cheesecake Bars 

Cookie Butter Chocolate Chip Cookie Cheesecake Bars www.confessionsofabakingqueen.com

Cookie Butter Butterscotch Oat Cookies

Cookie Butter Butterscotch Oat Cookie www.confessionsofabakingqueen.com

Cookie Butter Sea Salt Truffles 

Cookie Butter Sea Salt Truffles

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Nutella Lava Cake

Chocolate Lava Cake is taken to the next level by adding Nutella. This Nutella Lava Cake will be your go to dessert for dinner parties or Monday nights  😉 
Nutella Lava Cake www.confessionsofabakingqueen.com

 

I love having dinner parties. Something about cooking for people makes me so happy. And when you’re having a dinner party you can eat the extra slice of garlic bread or cake, heck both! So basically a dinner party is an excuse for me to pig out, and pigging out on home made fresh food is my all time favorite.

 

Nutella Lava Cake www.confessionsofabakingqueen.com
To have a successful dinner party you need good time management skills. You’ve got multiple dishes or parts of one dish going at a time. So I always love to have at least one dish a make a head dish. This Nutella Lava Cake is perfect for that.

 

You can make the batter, pour them into the ramekins, wrap in plastic and store in fridge before ready to bake. And since they only take around 15 minutes to bake its a quick dessert. It’s also a WOW dessert. Because who doesn’t love oozing Nutella ? Yeah, no one.

Nutella Lava Cake www.confessionsofabakingqueen.com

 

And the second amazing part to this recipe is that it takes all of 5 minutes to prepare. All you do is melt the butter and chocolate together, mix in Frangelico, powdered sugar, egg & yolk and lastly flour. Pour 1/4 of the batter into each ramekin add a large scoop of Nutella and divide the remaining batter between the two ramekins to cover the Nutella.

You could leave out the Frangelico but I think its’s nice to add booze to anything I can 😉

Vanilla extract would be a perfect swap for the Frangelico. But hazelnut liqueur in a Nutella Lava Cake is just meant to be!

Nutella Lava Cake www.confessionsofabakingqueen.com

( I mean look at that photo, scrumpdidlieumptious)

Nutella Lava Cake

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 2 Servings ( Double recipe for 4, Triple for 6...etc)

Serving Size: 1 ramekin

Ingredients

  • 2oz Semi Sweet Chocolate ( I use Ghirardelli Semi Sweet Chocolate Baking Bars)
  • 5 Tbsp Unsalted Butter
  • 1 Tbsp Frangelico Hazelnut Liqueur
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 1/2 Cup Powdered Sugar
  • 1/3 Cup All Purpose Flour
  • 4 Tbsp Nutella

Instructions

  1. Preheat oven to 425F if baking right away. Grease two ramekins, set aside. ( I used two 4 inch diameter, 11 oz capacity ramekins)
  2. In a microwave safe bowl break the semi sweet chocolate into chunks and add butter. Cook for 30 second increments, only 1 or 2 sessions should be fine. Whisk the chocolate and butter together in between increments. Once butter is fully melted chocolate should melt quickly.
  3. In a larger bowl add the chocolate mixture and mix in the Frangelico. Add in egg and yolks, stirring to combine. Then mix in powdered sugar and finally mix in the flour, just until white streaks disappear.
  4. Pour 1/4 of batter into each ramekin. Top with 2 tbsp of Nutella and pour 1/4 of batter on top of the Nutella, covering it. Place ramekins on a cookie sheet and bake for 14-16 minutes, until the cake looks set.
  5. Let cake cool for 5 minutes. Use a knife to loosen the cake and invert on to a serving plate. Serve with vanilla ice cream.
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Nutella Lava Cake www.confessionsofabakingqueen.com

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Pumpkin Cheesecake with Biscoff Crust

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com


There is something about the month of October, that just makes me happy.  It’s as if the year starts to turn and the weather cools of (although it has not yet here in CA, 90 degrees is really getting OLD), its halfway to my birthday, its my dads birthday and pumpkin desserts seem to pop up everywhere. Especially Pumpkin Cheesecake.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

There is something about seasonal desserts, I can’t resist them. My favorite Italian restaurant does seasonal cheesecake and I can’t wait for spring and Lemon Cheesecake and then fall and Pumpkin Cheesecake. I can’t get enough. Even though I knew I could make cheesecake whenever I want. And this recipe has just confirmed that.

 

Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

The caramelized flavor of the Biscoff crust really sets this pumpkin cheesecake apart from others. Some prefer to do the curst just on the bottom but I think more is better, so up the sides I went. I also like a thick crust, the richness of the crust and creaminess of the cheesecake compliment each other so well.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

I can GUARANTEE you I will be making this again before Halloween, I loved it, my friends loved it and so did my family.

 
Pumpkin Cheesecake with Biscoff Crust www.confessionsofabakingqueen.com

 

 

 

Pumpkin Cheesecake with Biscoff Crust

Prep Time: 15 minutes

Cook Time: 1 hour, 45 minutes

Yield: 1- 9 inch Cheesecake

Pumpkin Cheesecake with Biscoff Crust

Ingredients

    Biscoff Crust
  • 12 oz Biscoff Cookies, finely crushed
  • 4 tbsp butter melted
  • Pumpkin Cheesecake
  • 2 lbs Cream Cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 4 large eggs, at room temp.
  • 1 can pumpkin puree
  • 1 tbsp & 1 tsp pumpkin pie spice
  • 3 tbsp vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup sour cream
  • Optional Garnish with Whipped Cream & Pieces of Biscoff Cookies

Instructions

    Biscoff Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Biscoff crumbs and butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. Pumpkin Cheesecake
  3. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar, brown sugar and beat for another 3 minutes.Add in eggs one at a time. Add in pumpkin puree, pumpkin pie spice, vanilla extract, heavy cream, and sour cream mixing until fully combined. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
  4. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1- 1 1/2 hours then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-with-biscoff-crust/

 

 

Vanilla Bean Cheesecake

Raspberry Swirl Lemon Cheesecake

Double Chocolate Cheesecake Cups with Biscoff Crust

 

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Raspberry Lemon Loaf Cake

Moist Lemon Cake is studded with Raspberries and Covered in a Lemon Glaze

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com


Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Y’all I am going to Nashville, Tennessee babbby!! Unfortunately I don’t think the locals will like when I say my favorite pick up line evvvvver… “Are you from Tennessee causse your the only teeeen I seee” Ha we use it all the time. One time my girlfriend Candra and I were out on the town and were going up to random guys saying that and then we went up to this guy and he responded, so enthusiastically  bless him, “Yes, how did you know? Was it my hat that gave it away?” Poor guy didn’t realize we were joking around, we busted up laughing.

 

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

 

So if you are from Nashville or if you have been PLEASE tell me what are the must do/see/eats?!

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Anyways on to this delicious lemon cake, that went ALLL to freaking quickly!!!

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

 

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com Why is lemon so tasty? Lately lemon flavor desserts have been coming in close to chocolate. That speaks volumes for a chocoholic, like me. But I fix that easily by baking this Raspberry Lemon Loaf Cake and My Favorite Chocolate Chip Cookiesat the same time, one bite of lemon cake then one bite of a chocolate chip cookie. Perfection. chocchipcookies (1 of 1)-2

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

 

Raspberry Lemon Loaf Cake

Ingredients

    Loaf Cake
  • 1 1/2 cup ap flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup sugar
  • 1 1/2 sticks unsalted butter (3/4 cup)
  • 2 eggs
  • 3 tbsp fresh lemon juice
  • 1 heaping tbsp lemon rind
  • 1/2 cup Chobani Greek Yogurt
  • 1 cup raspberries
  • Lemon Glaze
  • 1 1/2 cup powdered sugar, sifted
  • 3 tbsp lemon juice
  • 1 tsp lemon rind

Instructions

    Loaf Cake
  1. Preheat oven to 350F and grease a 9X5 loaf pan.
  2. In a medium bowl combine flour, baking powder and salt. Set aside.
  3. In bowl of an electric mixer combine sugar and butter for 3-4 minutes. Add in eggs one at a time. Mix in lemon rind and juice. Fold in dry mixture. Then fold in greek yogurt, then gently fold in raspberries.
  4. Bake for 40-45 minutes or until toothpick comes out clean.
  5. Lemon Glaze
  6. While cake is cooling prepare lemon glaze. In a bowl combine powdered sugar, lemon juice, lemon rind, and splash of milk. Drizzle on top of cake
http://confessionsofabakingqueen.com/raspberry-lemon-loaf-cake/

 

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

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Caramel Coffee Chocolate Cupcakes

Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

I have my days living in southern california, 90% of the time I feel so blessed and lucky to have the surroundings I do but then some days, like when I think about it has only rained like twice in the last year ( and that is no exaggeration) I get sad we don’t have seasons. I have always wanted to watch “the leaves change” in fact, one year I specifically booked my NYC trip around it, and did we see leaves change? The few days before we go there they were having record heat and then when we got there it dropped to snow!! Where did fall go? I missed it some how. Guess I’ll have to plan another trip and try to catch it!! So for now I will just bask in the scorching hot sun!! OR stay inside with the AC on 😉  Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

One of my favorite cakes ever is Coffee Cake, and not the American breakfast coffee cake, the English actual cake, no crumble, coffee flavored cake and coffee flavored frosting… cake.

I also, love my version with tons of heath bars. 

coffeeheathbarcrunchcake (1 of 1)

When I was in Australia a few weeks ago we made my Nan’s delicious coffee cake. I devoured it. Literally, I finished the cake off. Oops. Anyways, I got to thinking about how great the coffee flavored frosting was and wondered why I don’t use coffee flavored frosting more often. So I did. With chocolate cake, and added some salted caramel for good measure. I mean what doesn’t become better with salted caramel. If you’re wondering, the answer is nothing. Salted caramel makes everything better. I took these into work and they were gone in no time. In fact I went to have one (I already had one earlier) and there were none left. Imagine my disappointment!!

Caramel Coffee Chocolate Cupcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 28 Cupcakes

Caramel Coffee Chocolate Cupcakes

Ingredients

    Chocolate Cupcakes
  • 1 box Chocolate cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Frosting
  • 1 tbsp instant coffee
  • 2 tbsp hot water
  • 1 stick unsalted butter, at room temp.
  • 2 1/2-3 cups powdered sugar
  • 1/4 cup heavy cream

Instructions

    Cupcakes
  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Frosting
  4. Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
http://confessionsofabakingqueen.com/caramel-coffee-chocolate-cupcakes/

Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

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Salted Caramel Red Velvet Cupcakes

Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level. 
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

INDULGENT is the word for these cupcakes. They are OVER the top. Totally not on the diet plan. But let’s be honest here, screw the diet plan and make these cupcakes. Probably one of my all time favorite cupcakes. Starts off with a box so the recipe is nice and easy.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

So yesterday I spent the day shopping in Sydney and had two great surprises.

First off there is a LADUREE in Sydney!! How I didn’t know about this is beyond me!! But boy am I happy we stumbled upon it. I ordered a box of course, even though I was full to the brim with Thai Food & Max Brenner. I ordered 2 Salted Caramel, Vanilla, Coffee, Coffee Chocolate, Apple, Lemon & Praline. I haven’t eaten any yet because it’s not even 7am and I’ve already had a few Crunchie Chocolate Balls. Chocoalte is my weakness what can I say.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Anyways back to my second surprise. My sister and I were at Max Brenner (Surprise, Surprise) and we spotted Giulianna Rancic. Being E News avid watchers we were excited. Living in So Cal we often see celebrites but never go up to them. But we were on the esclator behind Giuliana so I said hi and she asked me how I was! She totally looks the same in person as she does on TV.
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Salted Caramel Red Velvet Cupcakes

Yield: 27 Cupcakes

Salted Caramel Red Velvet Cupcakes

Ingredients

    Red Velvet Cupcakes
  • 1 box Red Velvet cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Cream Cheese Frosting
  • 16 oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 2 cups heavy cream
  • Salted Caramel
  • 1 cup Homemade Salted Caramel or store bought salted caramel
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Cream Cheese Frosting
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add in powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.
  5. Salted Caramel
  6. Drizzle salted caramel on top of cupcakes and top with mini chocolate chips if desired.Store in fridge
http://confessionsofabakingqueen.com/salted-caramel-red-velvet-cupcakes/

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

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