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 ¬†ūüėȬ†
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 ūüėČ

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.
http://confessionsofabakingqueen.com/nutella-lava-cake/

 

Nutella Lava Cake www.confessionsofabakingqueen.com

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Nutella Cheesecake

Nutella is baked into a rich cheesecake batter, topped with melted Nutella, toasted hazelnuts, fresh whipped cream and fresh raspberries. This cheesecake is the perfect Valentine’s Day Dessert.¬†

Nutella Cheesecake www.confessionsofabakingqueen.com

 

 

If you’ve read my blog before then you must know Cheesecake is one of my favorite desserts. It’s lovely to make something so rich, decedent and special. And if you top the cheesecake like this one the its a show stopper. And come on, who doesn’t like to bake a show stopping dessert?

 

Nutella Cheesecake www.confessionsofabakingqueen.com

Valentine’s Day is just around the corner. Well a month or so away. But being in the blogging world or the restaurant world you are always way ahead, well planning wise. I love to plan. I am one of those people who writes things down on their to do list that they have already done, just to cross it off. It makes me feel more accomplished for the day. I write everything down. The only time I lack writing things down is when I start baking. I WISH I was better at writing as I go. It would really make it easier for me. Luckily I did write things down as I made this cheesecake.

 

The batter is filled with lots of Nutella. I added cocoa powder as well. Baked the cheesecake, chilled it, and then drizzled it with more Nutella, toasted hazelnuts, fresh whipped cream and raspberries. Nutella Cheesecake www.confessionsofabakingqueen.com

 

When I make a cheesecake these are a few steps I take to make sure I end up with a crack free cheesecake:

  • Beat the cream cheese by itself for a few minutes. Add everything else besides the eggs and beat to combine. Once you add the eggs, one at a time and slowly, do not over beat.
  • Bake the cheesecake in a springform pan and place that in a large size cake deep cake pan. I bake my cheesecakes in a 9 inch springform¬†pan and place that in a 10 inch round deep cake pan.
  • Bake the cheesecake in a water bath. I place the 10 inch cake pan holding the springform pan inside a large roasting pan and fill the pan halfway up the sides of the 10 inch pan with water.
  • Once the cheesecake is done baking, just a little jiggle in the center, turn the oven off and let the cheesecake cool down slowly, by keeping it inside the oven for an hour or so. Then place the cheesecake on a wire rack to cool and then wrap in plastic wrap and chill over night.
  • When cutting the cheesecake I always have a bowl of hot water and a towel so I can use a clean knife for each slice.

 

This is an OVER THE TOP dessert. It is extremely rich. You only need a little slice. Or if you are like me you need a big slice and a fork, keep that in the fridge and have a bite every time you pass the fridge or open it. Side note: Why do I always open the fridge and look what is in it even if I have just come home from a restaurant/ had a huge meal? #fatgirlproblems

Nutella Cheesecake www.confessionsofabakingqueen.com

Whether its Valentine’s Day or a dinner party. This cheesecake will be a hit. Enjoy!

 

Nutella Cheesecake

Ingredients

    Crust
  • 2 cups finely crushed graham cracker crumbs
  • 6 tbsp butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup Nutella
  • 1/2 cup granulated sugar
  • 2/3 cup cocoa powder, sifted
  • 1/3 cup heavy cream
  • 1/2 cup sour cream or greek yogurt
  • 1 tsp vanilla extract
  • 5 large eggs, at room temp.
  • Topping
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 2 tsp powdered sugar
  • 1/2 cup Nutella, melted
  • Fresh Raspberries

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine graham crackers and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. 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 Nutella and mix to combine. Add granulated sugar and beat for another 3 minutes. Add in cocoa powder and beat until fully combined. Add in heavy cream, sour cream, vanilla extract- mixing until fully combined. Add in eggs one at a time. 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 hour then take out of roasting pan and place on a wire rack to cool for another 30 minutes. Then wrap with plastic wrap and chill in fridge over night.
  5. Topping
  6. Drizzle melted Nutella on top of cheesecake. Sprinkle on toasted hazelnuts.
  7. In a chilled bowl of an electric mixer fitted with the whisk attachment beat the whipping cream until soft peaks form then add vanilla and powdered sugar. Beat until hard peaks form. Put whipped cream in a piping bag fitted with a star attachment. Pipe cream on edges of cheesecake. Top with raspberries. Serve immediately using a hot clean knife cut slices of cheesecake.
http://confessionsofabakingqueen.com/nutella-cheesecake/

Nutella Cheesecake www.confessionsofabakingqueen.com

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Turtle Cookies

turtlecookies picmonkey2

 

So I knew come¬†January 1st, all my new years resolutions would be in effect. Just kidding, New Years day falls on a Friday who the hell is going to start then? Not me! Maybe January 4, 2016 I will start. That’s what I thought anyways.

Well I don’t do good with strict rules. So I went to bootcamp last week 4 times and I cut back on some things. But I didn’t cut back completely. Because that is just not realistic. And I am all about starting the new year with a realistic outlook on food.

People sometimes say you should not live to eat but eat to live. I don’t. Clearly. Look at all these salted caramel!

turtlecookies (1 of 1)-4

I live at home with 4 other chocoholics. And 3 other bakeoholics, my mom and two sisters. My house is a constant scene for lots of treats. My dad doesn’t eat much of it. But you know when dad comments on a baked good, you’ve found a winner.

Yes, you guessed it, my dad loved these cookies. So for me, that’s a stamp of approval. But really who doesn’t love a thick chocolate cookie filled with LOTS of chocolate chunks, toasted pecans and drizzled with salted caramel.

Due to the caramel you don’t really want to stack them so I think it’s best to just eat them all right away, while they are still warm. And if you’re feeling fancy maybe a scoop of vanilla ice cream? Ugh, love.

turtlecookies (1 of 1)-2 I used cold butter and cold eggs, so the mixture is lumpy but it’s supposed to be. Then when they bake the butter is just everywhere, the cookies are thick and more crumbly like than chewy.

Turtle Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 14-16 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), cold
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, cold
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Semi Sweet Chocolate Chunks
  • 2/3 cup Chopped Toasted Pecans
  • 3/4 cup Homemade Salted Caramel Sauce .

Instructions

  1. Cut the butter into small chunks and mix in a mixing bowl. Mix until butter has come together into a one piece again. Add brown sugar and granulated sugar.
  2. Add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another minute. The mixture will be lumpy.
  3. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate and pecans.
  5. Using a large cookie/ ice cream scoop the batter into balls on a parchment lined baking sheet or plastic container. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 14-17 minutes.
  7. Cool cookies 5-10 minutes then drizzle homemade salted caramel sauce on top. Store in an airtight container
http://confessionsofabakingqueen.com/turtle-cookies/

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Salted Caramel Apple Bars

Rich brown sugar shortbread base is topped with tart apples, salted caramel and a brown sugar oat crumble topping. Then drenched in homemade salted caramel these Salted Caramel Apple Bars are irresistible! 
Salted Caramel Apple Bars www.confessionsofabakingqueen.com

So I know this is kind of a late post. Like its more of a “fall” type dessert and we are in “winter” but inSouthern California we don’t really have seasons as much. So I tend to eat lemon bars in fall and caramel apple bars in winter.

Caramel and apples are two of my all time favorite flavors. It’s a classic and goes back to eating caramel apples as a kid for me.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

And then when you add a shortbread crust and an oaty brown sugary crumble, well I kind of die. And while these are bars, and you do not need ice cream, sometimes I like things over the top. Because let’s be honest, everything is better a la mode.

 

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

I miss blogging. My job keeps me SOO busy. And this time of year, is the best time of year, is also the craziest time of the year. We have so many people calling in for a last minute reservations, and of course it’s 40 people, coming in tomorrow. We also have the Dickens Christmas Carolers coming in, they carol at disneyland, they are sooo expensive but so amazing!!

My new years resolution is to get back into the swing of things. And I am trying to start that new year resolution now, with these Salted Caramel Apple Bars!

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Salted Caramel Apple Bars

Ingredients

    Crust
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1 1/2 cup Unsalted Butter, cold and diced
  • 1/4 tsp Ground Cinnamon
  • Filling
  • 3 Medium Granny Smith Apples, thinly sliced
  • 1/4 cup AP flour
  • 1/4 cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • Topping
  • 3/4 Cup AP Flour
  • 3/4 Cup Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 6 tsp Unsalted Butter, cold and diced

Instructions

    Crust
  1. Preheat 325F and line a 8X8 pan with foil, so the foil hangs over the sides of the pan. Grease the pan and set aside.
  2. In a large bowl combine the flour, sugar and cinnamon. Using clean hands mix in the cold butter. Rub together with your fingers or a pastry blender. Once combined press into prepared pan.
  3. Bake for 15 minutes.
  4. Filling
  5. In a large bowl place thinly sliced apples, flour, brown sugar, and spices together. Set aside.
  6. Topping
  7. In a medium bowl combine flour brow sugar, cinnamon, cloves and nutmeg. Add in cold butter and rub together to create a thick crumble. Set aside until crust has baked.
  8. Once crust has baked lay apples on top in an even layer and sprinkle topping on.
  9. Increase oven temp. to 350F and bake for 35-38 minutes, until top is golden brown.
http://confessionsofabakingqueen.com/salted-caramel-apple-bars/

Salted Caramel Apple Bars www.confessionsofabakingqueen.com

Upside Down Salted Carmel Apple Pie

Salted Caramel Upside Down Apple Pie www.confessionsofabakingqueen.com

 

Red Velvet Salted Caramel Cupcakes

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

 

Salted Caramel Creme¬†Br√Ľl√©e

Salted Caramel Creme Brulee www.confessionsofabakingqueen.com

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Sea Salt Double Chocolate Cookies

Sea Salt Double Chocolate Cookies made with rich milk chocolate freshly chopped and fleur de sel  make a decadent cookie you will not resist. 
Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

When we were kids we went to a summer camp and once in a while the camp took us took a swimming pool. While most kids would love the pool, we did, but we had our own pool, we loved that we could get hot fresh cookies at this public pool.

Chocolate Chip Cookies, Peanut Butter Cookies, disgusting Oatmeal Raisin Cookies and my sisters favorite Double Chocolate Chip Cookies. They were always so ooey gooey, the chocolate still melting and the cookies hot. Kind of like the cookies from Middle School and High School in the blue and white paperbag, those chocolate chip cookies were what got me through school.

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

 

When I made these Sea Salt Double Chocolate Cookies, I was baking them because of my new favorite ingredient in cookies, milk powder. It wasn’t until my sister had a one six cookies that it dawned on us that they were just like those amazing double chocolate cookies we had as children. Bar the sea salt. But sea salt makes everything better, as an adult anyways ūüėČ

 

Sea Salt Double Chocolate Cookies www.confessionsofabakingqueen.com

Sea Salt Double Chocolate Cookies

Prep Time: 2 hours, 15 minutes

Cook Time: 10 minutes

Total Time: 2 hours, 25 minutes

Yield: 32 Cookies

Ingredients

  • 1 Cup of Unsalted Butter (2 Sticks), at room temp.
  • 3/4 Cup of Brown Sugar
  • 1/2 Cup of Granulated Sugar
  • 2 Large Eggs, at room temp.
  • 1 tbsp Real Vanilla Extract
  • 1 2/3 cup AP Flour
  • 1/2 cup Cocoa Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tbsp Cornstarch
  • 1 tbsp Milk Powder
  • 1 cup Chopped Milk Chocolate or Chips
  • 1/2 cup Mini Semi Sweet Chocolate Chips
  • Fleur De Sel Sea Salt for Sprinkling

Instructions

  1. In the bowl of an electric mixer combine the butter, brown sugar and granulated sugar. Beat until light and fluffy and the color has lightened. About 3-5 minutes.
  2. In a large bowl sift together flour, cocoa powder, baking soda, baking powder, salt, cornstarch and milk powder.
  3. When the butter/sugar mixture has lightened add the eggs one at a time beating on medium speed. Add vanilla and beat mixture for another 2 minutes.
  4. Slowly add the dry mixture and as the dry mixture is half mixed in add the chocolate.
  5. Using a medium (2 T) cooke scoop, scoop the batter into balls on a parchment lined baking sheet or plastic container. Once you have scooped the cookies sprinkle sea salt on top and slightly press into the dough. Chill the cookies for at least 2 hours.
  6. Preheat oven to 350F and place cookies on a silpat lined baking sheet. Bake for 9-12 minutes. Sprinkle more sea salt on top if desired.
http://confessionsofabakingqueen.com/sea-salt-double-chocolate-cookies/

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Pumpkin Cheesecake Muffins

Rich, moist pumpkin muffins are filled with a cheesecake mixture and topped with pumpkin spiced pumpkin seeds. Forget Starbucks Muffins, this is the only pumpkin muffin you will need this fall! 
Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am that basic white girl in the fall. I love pumpkin everything,from pumpkin candles to pumpkin lattes and of course pumpkin muffins! ¬†I want to wear flannels, boots, sweaters and of course a dark rich lipstick, currently loving Nars Audacious Lipstick in Fanny. The problem is here in Southern California we are STILL experiencing “summer” like weather, I am talking 95 degrees. It’s just dreadful for this basic white girl!

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

 

So as a hot pumpkin latte is delicious, I can’t handle hot drinks right now. And I cannot get away with boots or sweaters unless I want to sweat profusely (it’s not a good look).

So, I burn my pumpkin candles and bake with pumpkin.

 

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen If you’ve been on my site before you know I am obsessed with cheesecake. While I don’t mind having a slice of cheesecake for breakfast, I’m a rebel like that, I know its not traditional breakfast food. But you know what is? A Muffin! So naturallyI baked cheesecake mixture right into the muffin. So sneaky!

 

This recipe is quick and easy. The only “hard” part is making sure your cream cheese is at room temperature. And to be honest, sometimes mine isn’t but since we are baking the cheesecake into the muffin it doesn’t really matter if its not completely smooth.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I usually cut my cream cheese into small chunks so it gets to room temp. quicker.

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

I am not gonna lie, these muffins disappeared! Too quickly for my liking if I am being honest. My friends, family and co workers all enjoyed!

Pumpkin Cheesecake Muffins- Confessions of a Baking Queen

The pumpkin seeds are optional but I think necessary. The added texture they give is amazing. You could use plain pumpkin seeds but I picked up some from Trader Joe’s, pumpkin spiced pumpkin seeds… let me tell you they are ADDICTING!!!

!

Pumpkin Cheesecake Muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 12 regular size muffins & 12 mini muffins

Pumpkin Cheesecake Muffins

Ingredients

    Pumpkin Muffin
  • 2 cups all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp pumpking pie spice
  • 1/2 tsp salt
  • 1 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 can pumpkin
  • 2 eggs, at room temp.
  • 1 tbsp vanilla
  • 1/2 cup vegetable oil
  • Cheesecake Filling
  • 8oz cream cheese, at room temp.
  • 1 tbsp vanilla extract
  • 1 egg, at room temp.
  • 2 tbsp granulated sugar
  • Optional Topping
  • 1 cup Pumpkin Spiced Pumpkin Seeds (Found mine at Trader Joe's)

Instructions

  1. Preheat oven to 400F and grease a regular sized muffin pan and mini size muffin pan, set aside.
  2. In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and and salt. Set aside,
  3. In a large bowl combine the sugars, pumpkin, eggs, vanilla extract and vegetable oil. Mix until fully combined. Slowly fold in the dry ingredients.
  4. Scoop the batter evenly into the muffin pan, making sure to fill 3/4 of the way.
  5. In the bowl of an electric mixer combine the cream cheese, vanilla, sugar and egg and beat until smooth and fully combined.
  6. Pour the cheesecake batter into a piping bag or into a ziplock bag and snip the corner off.
  7. Stick the tip of the piping bag into the center of the muffin and squeeze for a few seconds.
  8. Top with pumpkin seeds.
  9. Bake at 400F for 5 minutes then reduce temperature to 350F and bake for an additional 13-15 minutes for the mini muffins and 22-25 minutes for the regular sized muffins.
http://confessionsofabakingqueen.com/pumpkin-cheesecake-muffins/

pumpkinccmuffins (1 of 1)-2

 

Love Pumpkin ? 

 

Pumpkin Cheesecake with Biscoff Crust 

Pumpkin Cheesecake with Biscoff Crust- Confessions of a Baking Queen

Oat Flour Pumpkin Bread

Oat Flour Pumpkin Bread0 Confessions of a Baking Queen

Pumpkin Pie Bars 
Pumpkin Pie Bars

 

Pumpkin Donuts with Maple Glaze

 

mapleglazepumpkindonuts (1 of 1)

 

 

 

 

 

 

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Lemon Cheesecake

Loads of fresh lemon juice and zest make this Lemon Cheesecake irresistible. The perfect make ahead dessert. Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

SO… I made this Cheesecake for Easter. And my life has been all over the place since I last blogged in November (eeeeeek).

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

Working in the restaurant industry December is a crazy busy month, then I went on holiday to England, Amsterdam, Prague and Dublin. Then I had to get back into the swing of things at work. And then the oven nightmare began.

The oven stopped working, the lighter would not light. The oven is 1.5 years old. Basically the oven saga started in beginning of April and Sears was a PAIN in the BUTT! Sears sent us a company they hire and the guys were USELESS! We demanded a Sears rep and we got one. But each guy had a new idea of why it wasn’t working. It was fixed a total of 6 times until now they have officially decided we can get a new oven. Mind you 6 times means 12 visits. And in between the oven has worked then one day just doesn’t. Believe me when you have cracked the eggs, whisked the cream…etc and then when you turn your oven on and you can’t bake it… it is SOOO frustrating.

So we are going to look at ovens later this week and do some major research. Hopefully by the end of next week I will be living with a working oven again.

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

 

But on to what is really important here, Cheesecake. Specifically Lemon Cheesecake with or without a raspberry sauce.

 

This recipe calls for fresh lemon juice, lemon zest and lemon extract. If you don’t like as much lemon flavor then leave now. Just kidding ūüôā Take the lemon extract out.

Lemon is so refreshing and makes what is normally a heavy dessert, Cheesecake, taste lighter.

Lemon Cheesecake filled with fresh lemon juice and zest make this a creamy lemon dream. http://confessionsofabakingqueen.com/lemon-cheesecake

I adore making cheesecakes but they are a tad bit time consuming. I find it easiest to bake the cheesecake around 8pm done by 9:30/10 then let it sit in the oven for an hour or so and then wrap and chill over night.

I hope you love this as much as my family and friends did !


lemon cheesecake (1 of 1)-7

Lemon Cheesecake

Yield: 9 inch Cheesecake

Lemon Cheesecake

Ingredients

    Crust
  • 1 12 oz package Golden Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 2 lbs cream cheese, completely softened to room temp.
  • 1 1/2 cup granulated sugar
  • 1/3 cup heavy cream
  • 3/4 cup sour cream or greek yogurt
  • 1/2 cup fresh squeezed lemon juice
  • 4 tbsp lemon zest
  • 1 tsp lemon extract
  • 5 large eggs, at room temp.
  • Raspberry Sauce
  • 2 1/2 cups frozen raspberries
  • 1/2 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 tsp corn starch

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. 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 and beat for another 3 minutes. Add in heavy cream, sour cream, lemon juice, lemon zest and lemon extract- mixing until fully combined. Add in eggs one at a time. 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 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. Raspberry Sauce
  6. In a medium saucepan over medium-low heat cook raspberries and granulated sugar. In a small bowl mix lemon juice and cornstarch together then pour into saucepan. Mix everything together and using a masher help break raspberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process raspberries until liquid. Strain sauce into a clean bowl to chill overnight in the fridge.
  7. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake, pour a few tablespoons or however much you like on top of each slice of cheesecake.
http://confessionsofabakingqueen.com/lemon-cheesecake/

Chocolate Peppermint Cheesecake 

peppermintchocolatecheesecakepicmonkey.

Pumpkin Cheesecake with Biscoff Crust  

pumpkincheesecakepicmonket

Raspberry Swirled Lemon Cheesecake  

lemonraspberryswirlcheesecake (1 of 1)-4

Salted Caramel Cheesecake Bars  

caramelcheesecakebars (1 of 1)-2

Vanilla Bean Cheesecake with Strawberry Glaze   

vanillabeancheesecakestrawberrysauce (1 of 1)-4

Double Chocolate Cheesecake Cupcakes  with Biscoff Crust  

doublechocolatecheesecakecups (1 of 1)-7

 

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Peppermint Chocolate Cheesecake

Chocolate Peppermint Cheesecake www.confessionsofabakingqueen.com #christmasdessert

 

I’ve been gone from the blogging world for a few weeks now, and I don’t really know how that happened. Well, I sort of do. At workwe are going into the busy season… THE CHRISTMAS SEASON!! ūüôā Also known as my favorite time of year.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

I have also been working out, thus trying to not eat as many sweets. And while I do admire the bloggers who can bake a ton of desserts and not eat any of them I am not one of those people. I must eat everything so I know I LOVE IT. And if I love it, well we know I have no self control. So basically what I am saying is I have not been baking a ton.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

 

 

I did bake for my best friends sisters wedding, 250 pieces and I have made a few birthday cakes but I always use my favorite cakes for birthdays, chocolate strawberry or salted caramel chocolate cake. Hey, they are great cakes that I know will turn out amazing.

But last week I made a this Chocolate Peppermint Cheesecake… and OH MY GAWWWWWSH!!! TO DIE!

Cheesecake has to be my favorite thing to make. I enjoy that it’s a process but an easy process kind of like making cinnamon rolls. I like to make both the night before. It’s weirdly relaxing. And then the next day you get to devour an amazing product.

 

Peppermint Chocolate Cheesecake  www.confessionsofabakingqueen.com

Peppermint Chocolate Cheesecake

Peppermint Chocolate Cheesecake

Ingredients

    Crust
  • 8 oz Oreos, crushed
  • 1/4 cup butter, melted
  • Cheesecake
  • 16oz cream cheese, completely softened to room temp.
  • 3/4 cup granulated sugar
  • 1/3 cup sweetened cocoa powder
  • 1/3 cup Peppermint Mocha Coffee Creamer or Heavy Whipping Cream
  • 1/3 cup sour cream or greek yogurt
  • 1/4 teaspoon peppermint extract
  • 2 large eggs, at room temp.
  • Garnish (Optional)
  • Whipped Cream (homemade or store bought)
  • Hersheys Candy Cane Bar, Melted

Instructions

    Crust
  1. Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a small bowl combine Oreos and melted butter. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
  2. 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 and beat for another 3 minutes the beat in cocoa powder until combined. Add in creamer, sour cream & peppermint extract mixing until fully combined. Add in eggs one at a time. 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 45-55 minutes, until the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
  5. The next day take the cheesecake out of the fridge and using a hot clean knife cut slices of cheesecake.
  6. Garnish (Optional)
  7. Drizzle melted Hershey's Candy Cane Chocolate Bar over cheesecake. Squirt whipped cream in dollops around edge of cheesecake.
  8. Store in fridge in a sealed container for up to 8 days.
http://confessionsofabakingqueen.com/peppermint-chocolate-cheesecake/

 

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Vanilla Bean Cheesecake with Strawberry Glaze   

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Brown Sugar Apple Blondies

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

I had so many plans for these blondies. But things just didn’t go according to plan, and I am soooooo happy they didn’t.

First I wanted to swirl the blondies with caramel, but I didn’t have any made and I didn’t have time to make any.

Then I wanted to do a maple version, since I freaking love maple. But I was out of maple syrup.

So then I was going to do an apple blondie and do a browned butter glaze.

But then I thought of sautéing the apples in some brown sugar and butter like I did in this cake and then folding the semi cooked apples into a delicious blondie batter.

Yes that was the winner, carmelized apples into a delightful blondie batter.

Yes it was amazing, it still is. I am eating a bite or two while writing this post.

Brown Sugar Apple Blondies are the perfect fall blondie, sweet but not too sweet, caramel undertones and chunks of juicy apples. www.confessionsofabakingqueen.com

Brown Sugar Apple Blondies

Brown Sugar Apple Blondies

Ingredients

    Apple Mixture
  • 2 tbsp butter, unsalted
  • 3 tbsp dark brown sugar
  • 1 large apple, cut into small pieces
  • Blondie
  • 1/2 cup unsalted butter, melted
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

    Apple Mixture
  1. Preheat oven to 350F and line a 8X8 pan with foil and grease.
  2. In a medium saucepan cook apple chunks in butter and brown sugar. Cook on medium heat for 4-6 minutes, until apples are slightly softened.
  3. Blondie
  4. In a medium bowl mix butter and sugar together. Whisk in egg and vanilla extra. Mix in flour, baking soda and salt. Fold in all of apple mixture. Pour into prepared pan and bake for 35-40 minutes, until middle is set and golden brown. Place on wire rack and let cool completely before slicing.
http://confessionsofabakingqueen.com/brown-sugar-apple-blondies/

Caramel Apple Cake

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Salted Caramel Upside Down Apple Pie

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Caramel Apple Crisp 

caramelapplecrisp (1 of 1)

 

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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/

 

 

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