Carrot Layer Cake

Spicy and lush this carrot cake is filled with roasted walnuts, salted caramel, and pineapple then enrobed in a tangy cream cheese frosting

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

Look at those layers. The frosting to cake ratio, its just on point, in my humble opinion!

Carrot cake is just such a health decision, carrots= veggies, walnuts= heart healthy. We won’t mention the cream cheese, butter and sugar. Or the salted caramel I just needed to add.

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

I made this on Easter and it was a huge hit, we had 13 desserts at the table and this along with the Espresso Cheesecake took the biggest hits. The best part was leftovers for a treat at work. This cake is so spicy and moist, the cream cheese tang, the crunchy roasted walnuts and the salted caramel.

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

While you could totally add raisins, I am not a fan. When it comes to baking, raisins have always been wanna be chocolate chips. And of course I will always take chocolate chips. Used to tell people I was allergic to raisins to ensure I always got the chocolate chip cookie. I was a naughty kid!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

I have made this cake with walnuts and pecans, I personally love both and will just use whatever I have on hand. To me, pineapple always its a great addition to carrot cake so I always add some!

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

Carrot Layer Cake

Ingredients

  • 240 Grams AP Flour
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • ½ teaspoon salt
  • 250 Grams (1 1/4 cup) Brown Sugar
  • 6oz Vegetable oil
  • 3 large eggs, at room temp.
  • 2 teaspoons Vanilla extract
  • 2 ⅔ Cups shredded carrots (3 large carrots)
  • 4oz (1/2 Cup) Crushed Pineapple, drained
  • 8oz Chopped Toasted Pecans (pre toast them in oven for 10 minutes)
  • 1/2 cup Homemade Salted Caramel or store bought salted caramel

Instructions

    Cake
  1. Preheat oven to 350F and grease a 18 X 13 inch baking sheet. Then line the baking sheet with parchment and grease the parchment.
  2. In a large bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in large bowl.
  3. In the bowl of an electric mixer with the whisk attachment add the sugar, oil, eggs, and vanilla together until mixture is smooth. Fold in the carrots and pineapple. Gently fold in the flour mixture until just combined.
  4. Pour batter into prepared pan, smooth so even. Bake until center of cake is firm to touch, 15 to 18 minutes. Let cool on a wire rack. Then invert cake peeling off the parchment paper. Let cake cool completely, make frosting now.
  5. Cream Cheese Frosting
  6. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Add in butter and beat for another minute. Add powdered sugar, buttermilk powder, vanilla bean paste and heavy cream. Beat on low at first then once powdered sugar is combined beat on high for 3 minutes.
  7. Assembly
  8. Using sharp serrated knife, cut cake in half crosswise and then lengthwise to make 4 equal rectangles, about 6 by 8 inches each.
  9. Place first piece of cake on a cake board. Brush on a thin even layer of salted caramel. Place 1/2 cup of frosting on layer spreading evenly then repeat until you end with the last cake on top. Use remaining frosting to frost the cake. Drizzle salted caramel on top and place toasted pecans on and around cake. Store in fridge.
http://confessionsofabakingqueen.com/carrot-layer-cake/

Recipe Adapted from Cooks Illustrated

 

Carrot Layer Cake Recipe www.confessionsofabakingqueen.com

 

More Cake?!

Salted Caramel Tres Leches Cake

Guinness Gingerbread Cake Recipe

Brown Butter Pumpkin Cake Recipe

 

Cookie Butter Lava Cakes

 

 

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Pillsbury™ Brownie Bottomed M&M’s® Cheesecake

This shop has been compensated by Collective Bias, Inc. and its advertiser, MARS Incorporated. All opinions are mine alone. #BakeInTheFun #CollectiveBias

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

Pillsbury™ Brownies create a chewy, moist, chocolatey brownie crust that is then topped with a creamy dreamy cheesecake swirled with mini M&M’s® make this Brownie Bottom Cheesecake Recipe perfect for your Christmas Party! 
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

The other day we had a fundraiser for my high school reunion. Yes, I am that nerd that is on the board for the high school reunion. Thanks to Cassie and Jackie that is. I had somehow convinced, really forced, one of my besties, Tiffany, to come with me. I picked her up and on the way we stopped in to Walmart so I could pick up Pillsbury™ Family Size Chocolate Fudge Brownie Mix for this Brownie Bottom Cheesecake. We galavanted around the store, naturally getting caught up in the wine and makeup aisle but eventually made our way to the baking aisle for the Pillsbury™ Brownie mix.
Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

We headed to the fundraiser and while it wasn’t a great turn out, our host was very generous in his donation to our reunion. And it was a great excuse for me to have a burger on a Wednesday night 😉

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

Fast forward to a few days later and cheesecake time it was. My favorite time. If you’ve been on my blog before you may have seen a cheesecake or two.

These are a few things I always do when baking a cheesecake:

  • Room temperature Cream Cheese, NEVER use cold cream cheese
  • Bake my Cheesecake in a Springform Pan
  • Place the Springform Pan in a Large Round Cake Tin
  • Place the Cake Tin in a Roasting Pan and fill it with hot water, stopping halfway up the side of the cake tin
  • When about the inner 2 inch diameter of the cheesecake is jiggly and the rest is set I turn the oven off and let the Cheesecake rest in the oven for 1 hour
  • Take Cake Pan out of Roasting pan and let Cheesecake cool further on a wire rack for one hour
  • Wrap in plastic wrap and let the cheesecake chill overnight or minimum of 8 hours
  • When cutting the cheesecake to serve always have a hot cloth near by to wipe the knife clean after each cut

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

If you follow those steps you should be able to make a show stopping cheesecake with no problems!

I absolutely love making a cheesecake. Dessert is really two in one, I have so much fun making it the night before usually with my sisters or mom and then the next day sharing it with the rest of my family. I always make a cheesecake for a family party, whether its Christmas or a Birthday it is so nice to make something the day before. And who doesn’t love the gift of a sweet treat? My family sure does!

 

Brownie Bottom Cheesecake Recipe is perfect for Christmas Day dessert or any other special paaaarty with your friends and family.

 

Brownie Bottom Cheesecake Recipe www.confessionsofabakingqueen.com

 

hub-marsholidayco-op-v2-nov2016_ibottaoffer

Brownie Bottomed Cheesecake

Ingredients

    Crust
  • 1 Box of Pilsbury Chocolate Fudge Family Size
  • Ingredients listed on box
  • Cream Cheese
  • 24oz Cream Cheese
  • 1 Cup Granulated Sugar
  • 1/3 Cup Heavy Cream
  • 1/3 Cup Sour Cream/ Greek Yogurt
  • 1 Tablespoon Vanilla Extract
  • 3 Large Eggs, at room temp.
  • 1/2 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits
  • 1 Tablespoon Flour
  • Whipped Cream
  • 8.4 ounces (1 Cup) Heavy Whipping Cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Dry Milk Powder
  • 1/3 Cup M&M’S® Brand Minis Milk Chocolate Baking Bits for decorating

Instructions

    Crust
  1. Spray a 9 inch Springform pan and a 8X8 or 9X9 pan with non stick cooking spray, and preheat oven to 350F.
  2. Prepare the brownie mix according to the back of the box. Divide batter between two pans equally. Bake at 350F for 20 minutes or until when sticking a toothpick in only moist crumbs crumbs stick, let cool on a wire rack. The springform pan press the brownies down a little bit, this will be your crust. Go ahead and eat other pan of brownies.
  3. Cheesecake
  4. 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 and vanilla extract until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps.
  5. In a small bowl mix the M&M’S® Brand Minis Milk Chocolate Baking Bits and flour. Then gently pour into cheesecake mixture.
  6. Pour the batter 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.
  7. Bake for 80 to 90 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.
  8. Whipped Cream
  9. When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Use the remaining M&M’S® Brand Minis Milk Chocolate Baking Bits to decorate.
  10. To serve use a hot clean knife cut slices of cheesecake. Store in fridge.
http://confessionsofabakingqueen.com/brownie-bottom-cheesecake/

 

Want some more ideas to bake with M&M’S® Brand Minis Milk Chocolate Baking Bits?

 

Another slice?

Lemon Cheesecake

Lemon Cheesecake with Raspberry Sauce www.confessionsofabakingqueen.com

Nutella Cheesecake

Nutella Cheesecake www.confessionsofabakingqueen.com

Cinnamon Roll Cheesecake

Cinnamon Roll Cheesecake www.confessionsofabakingqueen.com

Blueberry Cheesecake

Blueberry Cheesecake www.confessionsofabakingqueen.com

 

 

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Cinnamon Roll Blondies

Buttery, rich and chewy blondies are swirled with cinnamon sugar baked to a golden brown and topped with a luscious cream cheese frosting

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon rolls, one of my true loves. And I actually enjoy making them from scratch. I’ve got a great recipe for making them the night before and baking first thing in the morning. Lemme tell you, unreal. There is NO comparison to store bought vs homemade cinnamon rolls. It’s worth it. And not hard at all. Enough about them.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

On to these Cinnamon Roll Blondies…
So I love cream cheese frosting and love cinnamon and I was craving an easy blondie/ bar so it was only natural to do this. I am sure I am not the first one to make a cinnamon roll blondie but I am biased to say this was a fabulous recipe.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I added cinnamon in the blondie base and then made a butter/brown sugar/ cinnamon mixture and swirled it throughout before I baked.

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Let the bars cool and slather a big ol’ buncha cream cheese frosting on top.
Cinnamon Roll Blondies www.confessionsofabakingqueen.com

I literally could dive into that frosting. Its the same one I use for my cinnamon rolls. I like it so much because you can taste the cream cheese, so often a cream cheese frosting is so sweet or buttery that the star of the show doesn’t shine. Well lemme tell you this time cream cheese shines!

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

Finding the pockets of cinnamon sugar were delightful, a chewy cinnamon blondie topped with cream cheese frosting. Wow. Speechless. I prefer the bars chilled but to each their own!

Cinnamon Roll Blondies

Ingredients

    Blondies
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • Cinnamon Swirl
  • 2 tbsp unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon
  • Frosting
  • 4 oz Cream Cheese, at room temp.
  • 2 tbsp Unsalted Butter, at room temp.
  • 1 cup powdered sugar, sifted
  • 1 tsp Vanilla Extract
  • 1 tbsp Heavy Cream

Instructions

    Cinnamon Blondies
  1. Preheat oven to 350F and line a 9X9 pan with foil to over hang on the sides. Get cream cheese out of fridge and chop into small pieces, set aside.
  2. In the bowl of an electric mixer add the butter and beat for one minute. Then add the brown sugar, mixing until fully combined. Add in the egg and vanilla extract, beat for one minute. Turn mixer off and add flour, baking soda, salt and ground cinnamon. Mix just until no flour streaks remain. Pour batter into prepared pan.
  3. Cinnamon Swirl
  4. In a small bowl mix together melted butter, brown sugar and cinnamon.
  5. Using a spoon drop dollops of cinnamon swirl on to the blondie mixture. Using a knife swirl the spoonfuls. Bake for 23-26 minutes, until blondies are golden brown and have set.
  6. Let cool for at least 45 minutes before icing. I let the blondies cool for 10 minutes on a wire rack then using the foil over hand I pull the blondies out of the tin to cool faster.
  7. Frosting
  8. In the bowl of an electric mixer beat cream cheese for 1 minute. Then beat in butter, mixing for another minute. Add in powdered sugar, vanilla and heavy cream, mixing on low to prevent a powdered sugar storm. Once all combined beat on high for 3 minutes. Spread on top of blondies. Store in air tight container in fridge for up to 3 days.
http://confessionsofabakingqueen.com/cinnamon-roll-blondies/

Cinnamon Roll Blondies www.confessionsofabakingqueen.com

 

Love a good blondie? Me too!

 

Apple Blondies 

brownsugarappleblondies (1 of 1)

Salted Chocolate Chip Pecan Blondies 

saltedcaramelblondies (1 of 1)-7

 

Chewy Gooey Candy Blondies
chewyooeygooeyblondies (1 of 1)-7

Pretzel Crusted M&M Blondies 

 

pretzelcrustedmmblondies (1 of 1)-5

Cookie Butter Sea Salt Blondies 
cookiebutterblondies (1 of 1)-5

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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 🙂 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  

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Salted Caramel Cheesecake Bars  

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Vanilla Bean Cheesecake with Strawberry Glaze   

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Double Chocolate Cheesecake Cupcakes  with Biscoff Crust  

doublechocolatecheesecakecups (1 of 1)-7

 

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Peaches & Cream Banana Bread

Moist Banana Bread is filled with juicy peaches and a delicious cream cheese swirl, you will love this Peaches & Cream Banana Bread!  Peaches & Cream Banana Bread www.confessionsofabakingqueen.com Does your city have a summer fair? We have the OC Fair, I like to go at least once. You know see all the different foods, taste them, see how obnoxious they are. Go to the heart attack cafe. That name is just so wrong. I personally love the homemade potato chips with a cheese sauce and bacon. And there are the cinnamon rolls, the turkey legs… and this year texas donuts? Peaches & Cream Banana Bread www.confessionsofabakingqueen.com If you’ve read my blog for any amount of time you know I love banana bread. I have way too many recipes for different banana bread. Okay not too many. I just love banana bread. It reminds me of my childhood, its easy to make, it’s so versatile- it’s a snack, breakfast, dessert. Peaches & Cream Banana Bread www.confessionsofabakingqueen.com As of late I have been obsessed with peaches. Love em! So it was only a matter of time until I added peaches to banana bread. And peaches and cream just go so well together. It was a natural decision. Peaches & Cream Banana Bread www.confessionsofabakingqueen.com

Peaches & Cream Banana Bread

Peaches & Cream Banana Bread

Ingredients

    Banana Bread
  • 1/2 cup butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tbsp vanilla
  • 2 eggs, at room temp.
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 bananas, smashed
  • 1 medium sized peach cut into small chunks
  • 1/3 cup greek yogurt
  • Cream Cheese Layer
  • 6oz cream cheese, at room temp.
  • 1 egg, at room temp.
  • 1/4 cup sugar
  • 2 tbsp all purpose flour

Instructions

    Banana Bread
  1. Preheat oven to 350F and heavily grease a 9X5 baking loaf pan.
  2. In a large bowl combine melted butter and sugars. Mix in vanilla and eggs until combined. Add in flour, baking soda and salt mixing until just combined. Fold in bananas, peaches and greek yogurt until just combined. Pour just over half of the batter into prepared pan. Set rest aside.
  3. Cream Cheese Layer
  4. In the bowl of an electric mixer beat cream cheese for two minutes. Add in sugar, egg and flour and beat until combined.
  5. Spread cream cheese batter on top of banana bread batter in pan. Pour remaining batter on top of cream cheese layer.
  6. Bake for 65-70 minutes or until toothpick inserted in the middle comes out clean, you want the bread to be set. If it starts to get too brown place a piece of foil on top of bread the last 20 minutes of baking. Let cool for 30 minutes on wire rack then invert to cool completely.
http://confessionsofabakingqueen.com/peaches-cream-banana-bread/
Peaches & Cream Banana Bread www.confessionsofabakingqueen.com

 

Pineapple Banana Bread 

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Bananas Foster Banana Bread bananasfosterbananabread (1 of 1)

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Cookie Butter Chocolate Banana Bread cookiebutterccbananabread (1 of 1)

Salted Caramel Banan Bread Salted Caramel Banana Bread

Strawberry Banan Bread strawberrybananabraed (1 of 1)-6

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Vanilla Bean Cheesecake

This Vanilla Bean Cheesecake is irresistible, a little time and effort make this stunning cheesecake one that you will be proud to serve!   Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

 Why is cheesecake so freaking good?! And why was I so lucky to make this gorgeous cheesecake, that no one in my house could resist by the way. I seriously out did myself, well at least I thought so. When this cheesecake was in my fridge I couldn’t wait to get home, knowing it was waiting for me. Seriously THAT GOOD.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

There was tons of vanilla beans in the cheesecake AND the crust. I won’t lie I made my crust a little too wet- I tend to have a heavy hand when I am adding butter to things- not my best quality. But I have adjusted the recipe accordingly. Not that a wetter crust was a bad thing in my eyes.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

I also added some fresh lemon zest to the batter to give it a little something extra. You know like Elle Woods does in legally blonde. She spray perfume on her notes, I mean seriously thats amazing.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

You know what else is amazing? Hair perfume. Yes, it’s a thing. I didn’t know either until recently and I just HAD TO HAVE IT!

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

I fell naughty when I use it because it is such an unnecessary purchase, but it was starring at me, I needed it. And it is in such a cute little bottle and did I mention its Viktor Rolf Flower Bomb, one of my all time favvvvvvvv perfumes.

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

When I made the cheesecake I baked it in the afternoon, once it was baked- just a big jiggly in the middle, I turned the oven off but let the cheesecake sit in the oven for 1 hour. Then I took the cheesecake out and wrapped it in foil and put it in the fridge over night. If you are impatient like me make some cookies as well that day so you can control yourself from touching the cheesecake. TRUST ME on this one, it is worth the wait. And SUCH a show stopper dessert. Can’t wait to make another cheesecake!!  Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

And the strawberry sauce with the creamy dreamy cheesecake?! I wish I had a slice right now!!!

Vanilla Bean Cheesecake with Strawberry Sauce

Prep Time: 25 minutes

Cook Time: 1 hour, 45 minutes

Yield: One 9-inch Cheesecake, serving 12-16 slices depending on how you slice

Vanilla Bean Cheesecake with Strawberry Sauce

Ingredients

    Crust
  • 1 12 oz package Golden Oreos, crushed
  • 1/4 cup butter, melted
  • 1 vanilla bean pod, scarped
  • 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
  • 3 vanilla bean pods, scraped
  • 1 tbsp lemon zest
  • 3 tbsp vanilla extract
  • 5 large eggs, at room temp.
  • Strawberry Sauce
  • 2 1/2 cups frozen strawberries
  • 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 Golden Oreos butter and vanilla beans. 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, vanilla beans, lemon zest and 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 wrap with plastic wrap. Let sit in fridge over night.
  5. Strawberry Sauce
  6. In a medium saucepan over medium-low heat cook strawberries 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 strawberries up, after 5 minutes of cooking take off of heat and pour into a food processor. Process strawberries until liquid. Pour sauce in 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.

Notes

**Cheesecake is best served after it has sat at room temperature for 30 minutes**

http://confessionsofabakingqueen.com/vanilla-bean-cheesecake/

Recipe Adapted From All Recipes

Vanilla Bean Cheesecake www.confessionsofabakingqueen.com

 

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Strawberry Sweet Rolls

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Breakfast is about the only meal of the day I can usually control myself to eat something “healthy” so I often avoid going out for pancakes, or making monkey bread or cinnamon rolls. But every so often a girls got to get down and durrrty with some homemade dough. Nothing in the world tastes as good as homemade bread. I seriously adore homemade bread. I just bough a french baguette pan so stay tuned!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Anyways it was Friday night so naturally I decided I should make some overnight rolls to bring into work on Saturday morning. I absolutely love these cinnamon rolls but I wanted something different. So strawberry rolls it was. strawberrysweetrolls (1 of 1)

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I won’t lie this recipe is time consuming, letting the dough rise, but honestly if you have some patience it is WELL WORTH THE WAIT! And can I say how great it is to spend time the night before so in the morning you just pop these babies into the oven, that’s my kind of homemade breakfast!!

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

I took these to work and they went QUICK! Some people asked for two! The strawberries, brown sugar and corn starch cooked up nicely and made a delicious almost jam like filling. And you could just make a sweet glaze to go on top but I wanted the whole cream cheese frosting!! I mean come on, fresh-baked rolls and cream cheese frosting?! If you don’t love that we can’t be friends, just kidding! We can, but I will try to convince you 😉

Strawberry Sweet Rolls www.confessionsofabakingqueen.com

Strawberry Sweet Rolls

Yield: 12 Strawberry Sweet Rolls

Strawberry Sweet Rolls

Ingredients

    Dough
  • 1 package instant dry yeast
  • 1 cup + 2 tbsp warm water (110F-115F)
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 4 1/2 tsp tsp nonfat dry milk powder
  • 1 tsp salt
  • 3 - 3 1/4 cups all purpose flour
  • Filling
  • 2 tbsp butter, at room temp.
  • 2 cups frozen strawberries
  • 2 tbsp corn starch
  • 1 cup brown sugar
  • Frosting
  • 6 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 cups powdered sugar
  • 1/8 cup heavy whipping cream

Instructions

    Dough
  1. In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
  2. Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
  3. Check dough after an hour it should have doubled in size, punch down. And place on a floured work surface. roll dough into a 16inchX 12inch rectangle. Grease a 9x13 baking pan and set aside.
  4. Filling
  5. Take the frozen strawberries directly out of the freezer and slice into small chunks, (small enough that when you roll the dough you can still keep a tight roll). In a medium bowl mix together the strawberry chunks, corn starch and brown sugar.
  6. Spread the butter on top of dough then sprinkle the strawberry mixture evenly over the whole rectangle of dough. Roll the dough as tightly as possible. Then using a very sharp knife slice the dough into 12 even rolls. Place rolls into prepared pan, cover with plastic wrap and place in fridge over night or let rise until doubled in size (30 ish minutes) and bake.
  7. When you wake up take strawberry rolls out of fridge and set on counter to rise/thaw for 45 ish minutes. Preheat oven to 350F and bake for 25-30 minutes, or until golden brown.
  8. Frosting
  9. While baking beat cream cheese for 2 minutes in large bowl. Add butter and beat for another 2 minutes. Pour in vanilla extract, heavy cream and powdered sugar. Beat all together for 4 minutes. Slather on top of cinnamon rolls.
  10. Once rolls are baked, let cool on a wire rack for at least 10 minutes before slathering cream cheese frosting on top.
http://confessionsofabakingqueen.com/strawberry-sweet-rolls/

Mini Apple Monkey Bread 

applemonkeybreadminis picmonkey

Berry Sweet Rolls 

berrysweetrolls (1 of 1)-5

Bagel Bombs 

bagelbombs (1 of 1)

Cinnamon Rolls

cinnamonrolls (1 of 1)-8

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Maple Apple Cheesecake Bars

Buttery shortbread crust with  creamy cheesecake filled with apple chunks topped with a streusel and drizzled with tons of maple glaze, you will keep coming back to these gorgeous Maple Apple Cheesecake Bars! 

Maple Apple Cheesecake Bars www.confessionsofabakingqueen.com

I am so excited for this new year!

Maple Apple Cheesecake Bars www.confessionsofabakingqueen.com

French Macaroons

Croissants

Yeast Doughnuts

Pizza Dough

French Bread

Fruit Tarts

These are just a few of the things I want to finally cross off my baking list.

Maple Apple Cheesecake Bars www.confessionsofabakingqueen.com

Today is my Nan’s Birthday and I am so excited we get to spend it with her here in California. We are off to Laguna Beach for the day and I feel so blessed as I scroll through instagram and so many people around the states are posting pictures of the crazy snow!!

Maple Apple Cheesecake Bars www.confessionsofabakingqueen.com

When my nan arrived in the states a few weeks ago these were the first thing I made. She loved them, I loved them. Maybe its because I still have an obsession with maple?! Soo delicious!!

Maple Apple Cheesecake Bars www.confessionsofabakingqueen.com

 

Maple Apple Cheesecake Bars

Maple Apple Cheesecake Bars

Ingredients

    Crust
  • 1 1/2 cup flour
  • 3/4 cup brown sugar
  • 3/4 cup butter, at room temp.
  • Cheesecake Filling
  • 2 8oz packages cream cheese, at room temp
  • 3/4 cup sugar
  • 2 large eggs, at room temp.
  • 2 tsp vanilla extract
  • Apple Mixture
  • 2 apples, diced into small pieces
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 2 tbsp sugar
  • Crumb topping
  • 3/4 cup flour
  • 3/4 cup quick cooking oats
  • 1/2 cup brown sugar
  • 1/2 stick butter melted
  • Maple Glaze
  • 1 cup powdered sugar
  • 1/2 tsp maple extract
  • 3-5 tbsp milk

Instructions

    Crust
  1. Preheat oven to 350F and line a 9X9 deep baking pan with foil. In a small bowl combine flour, brown sugar and butter. Cut in butter with a pastry blender, two knives or I like to just rub everything together with my clean hands. Press into prepared pan and bake for 12 minutes. Set on wire rack to cool while preparing remaining components. Reduce oven temp to 325F.
  2. Cheesecake
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Then add in sugar and beat for another 2 minutes. Add eggs in one at a time and vanilla. Beat for another 5 minutes. Pour on top of cooled crust.
  4. Apple Mixture
  5. Cut apples up into small pieces, roughly a 1/4 of an inch chunks. Toss apples in a small bowl with cloves, cinnamon and sugar. Sprinkle evenly on top of cheesecake mixture.
  6. Crumb topping
  7. In a medium bowl mix together flour, oats, brown sugar and butter. Sprinkle evenly on top of apples.Bake for 38-45 minute, until cheesecake is set. Let cool completely. I like to let the pan sit on a wire rack for 1 hour then chill in fridge for 2 hours.
  8. Maple Glaze
  9. Mix together powdered sugar and maple extract. Slowly add in milk 1 tbsp at a time until you reached desired consistency, I used 4 tbsp. Drizzle on top of cooled bars. Store in fridge.
http://confessionsofabakingqueen.com/maple-apple-cheesecake-bars/

 

Some more of my cheesecake lovers

Salted Caramel Chocolate Cheesecake Bars

choccheesecakesaltedcaramel  (1 of 1)-4

Rolo Cheesecake Cups

rolostuffedsaltedcaramelcheesecake (1 of 1)-3

White Chocolate Cherry Cheesecake Cups

whitechoclatecherrycheesecakes (1 of 1)-3

Double Chocolate Cheesecake Cups doublechocolatecheesecakecups (1 of 1)-7

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Berry Sweet Rolls

Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

Lately all I have been doing is eating ice cream or fro yo. Or tons of fruit- is it just me or are raspberries AMAZING this time of year. I seriously eat a whole container for breakfast and then by lunch I want more. I cannot get enough. Surely I will over do it, but for now I’ll just enjoy it 🙂

Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

The countdown is on for my European adventure 🙂 I cannot wait to see my nan in England and then off to Barcelona for a few days then on a cruise around the Mediterranean which ends in Venice and back to England for a bit. I am going with my sister and our friend Amy. I am so excited for Amy, especially since has never been to Europe. I think this trip is going to be one for the books 😉

Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

On to the reason this post is here…berry sweet rolls. They are absolutely delicious. When I rolled out the dough, added the berries and then rolled them up to cut the red juices started squirting out every where-looking like I just cut myself. Luckily they didn’t stain 🙂 At midnight on a wednesday night I found myself laughing at this.  Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

This is the same dough I used in my favorite Cinnamon Rolls, it is so easy to make. So soft and moist, seriously I la la love it!! And making rolls is so easy. I love to make them on the night to make for an easy delicious breakfast.  Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

I used Organic Mixed Berries from Trader Joe’s- strawberries, blackberries, blueberries and raspberries and also some extra frozen blueberries from Costco. There were tucked inside this gorgeous dough, baked to perfection and drizzles with a lemon cream cheese glaze. One of my new favorites for breakfast. Honestly, delicious.
Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

As pathetic as I am I actually didn’t feel to0 guilty eating these because there was fruit in them. Crazy? I know. How do I feel guilty eating Cinnamon Rolls with Cream Cheese frosting but not about eating Berry Sweet Rolls with a Lemon Cream Cheese Glaze? It makes no sense at all but in my screwed up mind it does 😉
Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

Berry Sweet Rolls

Cook Time: 25 minutes

Yield: 12

Berry Sweet Rolls

Moist, soft dough is filled with juicy strawberries, blueberries, blackberries and raspberries. Drizzled with a tangy lemon cream cheese glaze.

Ingredients

  • 1 package instant dry yeast
  • 1 cup + 2 tbsp warm water (110F-115F)
  • 1/4 cup sugar
  • 2 tbsp butter, melted
  • 4 1/2 tsp tsp nonfat dry milk powder
  • 1 tsp salt
  • 3 - 3 1/4 cups all purpose flour
  • 2 1/2 cups mixed frozen berries
  • 2 heaping tbsp cornstarch
  • 1/3 cup sugar
  • 1 8oz block cream cheese, at room temp.
  • 2 cups powdered sugar
  • 2 tbsp lemon juice
  • 1/2 tsp lemon extract

Instructions

  1. In the bowl of an electric mixer dissolve yeast in warm water. Add sugar, butter, milk powder, salt and two cups of flour. Mix until smooth. Slowly add in remaining flour to form a soft (not super sticky) dough. If using a dough hook, switch out the mixer hook and knead for 5-6 minutes in the electric mixer. I take the dough out of the mixer every minute or so and knead by hand. If not using a dough hook put the dough on a floured work surface and knead for 5-6 minutes.
  2. Preheat oven to 200F and then turn oven OFF. Spray a large bowl with cooking spray and place the dough inside.Place a clean kitchen towel on top of bowl and place bowl in warm but not on oven.
  3. In a medium sized bowl mix frozen berries, cornstarch and sugar. Set aside.
  4. Check dough after an hour it should have doubled in size, punch down. Grease a 9x13 baking pan and set aside.
  5. Place dough on a floured work surface, roll dough into a 16inchX 12inch rectangle. Sprinkle berries evenly over dough. Roll tightly and cut into 12 equal size pieces. At this point I wrap in plastic wrap and place in fridge over night.
  6. In the morning take out rolls and cream cheese and set on the counter to come to room temperature. Preheat oven to 350F and bake rolls for 25-30 minutes or until golden brown.
  7. In the bowl of an electric mixer beat cream cheese for two minutes, slowly add in powdered sugar, lemon juice and extract.
  8. Once rolls have cooled for 10 minutes drizzle glaze on top. Enjoy 🙂
http://confessionsofabakingqueen.com/berry-sweet-rolls/

Adapted from Cinnamon Rolls

Berry Sweet Rolls with Lemon Cream Cheese Drizzle www.confessionsofabakingqueen.com

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