Carrot Cake

 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)

1 1/4 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg (I used half fresh grated and half dry)

1/8 teaspoon ground cloves

1/2 teaspoon table salt

1 1/2 cups or canola oil

1 1/2 cups granulated sugar (10 ½ ounces)

1/2 cup light brown sugar packed (3 ½ ounces)

4 large eggs, room temperature

1 pound medium carrots (6 to 7 carrots), peeled and grated

1 cup walnuts, chopped

 

Frosting:

8 ounces cream cheese softened

5 tablespoons unsalted butter softened

1 teaspoon vanilla extract

1 box confectioners' sugar

 

Adjust oven rack to middle position; heat oven to 350 degrees. Spray 13 by 9-inch baking pan with nonstick cooking spray.  Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl; set aside.  In a large bowl whisk together eggs, granulated and brown sugars until frothy and sugars are mostly dissolved.  Continue to whisk slowly adding the oil in a slow steady stream, just until combined and emulsified.  Next whisk in the flour mixture until just incorporated.  Stir in the carrots and nuts.  Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, 35 to 40 minutes, rotating pan halfway through baking time.  Cool and then frost.

 

FOR THE CREAM CHEESE FROSTING:  Beat cream cheese, butter, and vanilla until light and fluffy.   Scrapping with a rubber spatula as needed. Add confectioners' sugar and beat until smooth.  

Italian Almond Cake with Warm Amaretto Glaze

 8 ounces almond paste

3/4 cup sugar

3/4 cup butter (1 1/2 sticks)

5 eggs

3/4 cup flour

½ teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

Zest of one lemon

 

Heat the oven to 350F. Grease a 9-inch springform pan. Mix together flour, baking powder, and salt in a small bowl and set aside. Break up the almond paste and place it in a mixing bowl. Blend with an electric mixer until crumbly.  Add the butter and cream until smooth. Add the sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition, but don't overdo it.  Add the extracts, lemon zest, and flour mixture and beat until smooth.  Pour the batter into the prepared pan and smooth out evenly.

Bake 40 to 45 minutes or until the top is crisp and golden brown. The sides of the cake will pull away from the pan. Cool.  Sprinkle with powdered sugar before serving.  Or serve with warm Amaretto Glaze

 

Amaretto Glaze

 

3/4 cup sugar

6 tablespoons butter

1/4 cup almond liqueur

1 tablespoons water

¼ cup sliced almonds

 

 

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

Southern Red Velvet Cake

 2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

1 teaspoon cocoa powder (I used 2 Teaspoons)

1 1/2 cups vegetable oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tablespoons red food coloring (1 ounce)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

 

 Preheat the oven to 350 degrees F. Lightly butter and flour 3 (8- or 9-inch round) cake pans.  In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.  Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.  Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.  Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded sides up. Let cool completely.  Then frost-cooled cake with the frosting recipe below.

 

Cream Cheese & White Chocolate Frosting:

1-pound cream cheese softened (I used a 1- 8-ounce package & 2 ounces of another package)

4 cups sifted confectioners' sugar

2 sticks unsalted butter (1 cup), softened

2 teaspoons vanilla extract

1- 4-ounce bar white chocolate- melted in microwave at 70% power

 

In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, butter, and white chocolate on low speed until incorporated. Add confectioners’ sugar beating on low speed and then increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape down the sides of the bowl with a rubber spatula.)   Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high, and mix briefly until fluffy, scraping down the bowl occasionally. 

Italian Lemon Pound Cake

 3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

3 eggs

1/2 cup buttermilk

1/2 cup of sour cream

4 tablespoons lemon juice

Zest of 2 lemons (about 2 tbsps.)

1 teaspoon of vanilla

 

Pre-heat oven to 300 degrees

Sift flour, baking powder, and salt and set aside. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Mix in the sour cream, lemon juice, vanilla, and lemon zest. Mix half of the flour mixture into the butter mixture. Mix in the buttermilk and then add in the remaining flour mixture. Mix just until the flour disappears. Pour the cake batter into a Bundt pan that has been generously greased and floured. Bake for 60 to 70 minutes or until a toothpick inserted in the center of the cake comes out clean.  Remove the cake from the oven and allow to cool for 5 minutes. Turn the cake over on a cake platter. Spread half of the lemon glaze over the warm cake so that the glaze can soak into the cake. Let the cake cool completely and drizzle the remaining glaze over the cake.

 

Lemon Glaze

1/4 cup butter, softened

1 1/2 cup powdered sugar

3 tablespoon lemon juice, at room temperature

 

Cream the butter and slowly add powdered sugar and lemon juice. Beat well until the glaze is a creamy smooth consistency. 

Malva Pudding

 6 1⁄2 ounces sugar (3/4 cup, 200 ml, or 180 g)

2large eggs

1 tablespoon apricot jam

5 ounces all-purpose flour (150 g)

1 teaspoon baking soda

1⁄2 teaspoon salt

1 tablespoon butter (a generous tablespoon)

1 teaspoon vinegar

1/3 cup milk

 

FOR THE SAUCE

3⁄4 cup fresh cream (200 ml)

3 1⁄2 ounces butter (100 g)

 3 -5 ounces sugar (90 - 150 g)

1⁄3 cup hot water (90 ml)

2 teaspoons vanilla essence

 

DIRECTIONS

Preheat oven to 350 degrees. Grease an oven dish. I used a 7 x 7 x 1 1/2 inch Pyrex dish.

Beat or whip the sugar and eggs. It's quickest in a food processor or use electric beaters. Beat until thick and lemon colored, then add the jelly (jam) and mix through. Melt the butter (don't boil) and add the butter and vinegar to the wet mixture. Sieve, or simply mix together: the flour, soda, and salt. Add this mixture with the milk to the egg mixture in the processor or mixing bowl. Beat well. Pour into an oven-proof dish and bake until pudding is brown and well-risen -- depending on your oven and oven dish this will be between 30 - 45 minutes. (Mine was done in 30 minutes this time). In a pot, melt together the ingredients for the sauce, and stir well. Pour it over the pudding as soon as it comes out of the oven. Leave to stand awhile before serving. Serve the pudding warm. Because it's rich it does not really need enhancement, but if you want, serve with vanilla ice cream.

French Vanilla Cake or Cupcakes - In a hurry!

1 box Duncan Hines Signature French Vanilla

1 cup milk

4 large eggs, room temperature

1/2 cup + 2 tablespoons melted unsalted butter

1 tablespoon vanilla extract

1 box vanilla instant pudding

Preheat oven to 350 degrees. In a deep bowl, add butter and eggs. Beat on medium speed until they are combined. Add the cake mix, pudding mix, milk, and vanilla, and beat until everything is combined properly. Pour this batter into 2 butter and floured 8” or 9” round cake pans.  Or use 1 - 9” X 13’ pan or 2 cupcake pans lined with papers. Bake at 350 degrees for about 26- 30 minutes or until an inserted toothpick comes out clean.  A 9” x 13” cake will take longer to bake.

* To make a chocolate cake use chocolate cake mix and chocolate instant pudding.  For a coconut cake use French Vanilla Cake mix and a box of coconut instant pudding mix.

 

Chocolate Frosting

1 stick butter, softened

2 ounces or ½ bar of Baker’s Unsweetened Chocolate, melted

1 box powdered sugar

¼ cup unsweetened cocoa

Dash salt

2 tablespoons, approximately Half and half or cream

2 teaspoons vanilla

1 teaspoon almond extract or use all vanilla

 Beat butter and melted chocolate together.  Then add powdered sugar, salt, and cocoa and beat well.  Add extracts and then slowly add enough half & half just until frosting is spreading consistency.

French Vanilla Cake with Toasted Coconut Almond Frosting

 1 Duncan Hines French Vanilla Cake Mix – do not use the “Yellow Cake” mix

Add an extra egg

Frosting

1 box powdered sugar

1 ½ teaspoons pure almond extract

1 ½ teaspoons coconut extract

4-6 ounces cream cheese – softened

4 tablespoons butter – softened

1½ cups coconut

2 cups coconut toasted – for topping

 

Make cake as directed on box adding an extra egg yolk.  Bake cake in two 9” cake pans; when the cake is done cool cakes on racks. 

 For frosting beat butter and cream cheese for about 5 minutes until very soft and fluffy.  Add extracts and beat well.  Next beat in powdered sugar and beat until the frosting is nice and fluffy.  Then beat in coconut.  Frost the completely cooled cake and top with toasted coconut.

T's – In A Rush Dark Chocolate Cake & Almond Toffee Cake

1 Duncan Hines Dark Chocolate Cake mix

1 - 4 ounce box instant chocolate pudding mix

2-3 tablespoons of Dutch Cocoa or unsweetened cocoa

1 cup sour cream

½ cup water

½ cup refined coconut oil

4 large eggs

2 teaspoons vanilla

 

Preheat oven to 350 degrees. Butter and flour 2 9-inch round cake pans.

Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down the sides of the bowl then beat at medium-high speed for 2 -3 minutes more. Pour batter into prepared pans and smooth it out. Bake for 27-32 minutes, until the cake springs back or until a toothpick comes out clean. Allow them to cool in the pans for a few minutes and turn them onto a wire rack.

Frost with your favorite chocolate frosting.

 Chocolate Frosting

4 cups powdered sugar

½ cup sour cream

8 tablespoons butter

4-ounce bar of unsweetened chocolate

2 teaspoons vanilla extract

2 – 4 tablespoons Half & half or cream

4 tablespoons butter, cut into cubes

 

In a large bowl melt together 8 tablespoons of butter and all of the chocolate together in the microwave. Stir in the vanilla, then add in the powdered sugar, sour cream, and some of the half & half, beating well. Add the half & half as needed to get the right consistency. Lastly, on high speed beat in the butter cubes until the frosting is all blended well.

 

·        Almond Toffee Cake – to the above I added 1 teaspoon of almond extract to the cake batter. Then I added 1 teaspoon of almond extract to the chocolate frosting.  After frosting the cake, I topped the cake with 1 cup toasted slivered almonds, ½ cup Heath Bits of Brickle Toffee, and then I drizzled caramel sauce over the top. 

Almond Brickle Cake with Dark Chocolate Frosting

Cake:

1 Duncan Hines French Vanilla Cake Mix

4 eggs

1 box vanilla pudding mix

1/4 cup melted butter

1/4 cup refined coconut oil

1 teaspoon almond extract

1 cup water or use half milk with the water

1/2 bag Heath Bits O' Brickle English Toffee Chips, mixed in a bowl with 1 tablespoon of flour

Mix the cake according to the directions on the box. Stir in the flour-coated brickle pieces and then spread the batter into the prepared cake pan or pans.  Cool the cake completely and then frost the cake. Lastly, sprinkle on the toppings.

Frosting:

3/4 cup softened butter

4 cups powdered sugar, more if needed

1 1/2 cups Dutch-processed Cocoa or Hershey's Dark Cocoa

pinch salt

1 1/2 tablespoons vanilla

1 teaspoon almond extract

1/4 cup sour cream or Greek or vanilla yogurt, optional

1/2 - 2/3 cup heavy cream

Toppings:

1 1/2 cups of almonds, toasted 

1/2 bag of Heath Bits O' Brickle English Toffee Chips

Mix toppings together.

Add butter to the bowl and beat until it is light and fluffy.  Then put all the other ingredients into the bowl and slowly start mixing. Add more cream if the mixture is too thick. When all is combined and you have the right consistency, turn the mixer to the highest speed and beat the frosting for 5 minutes. Frost the cake and sprinkle the top of the frosted cake with the almond & brickle mixture.  

White Chocolate Cheesecake

Ingredients

Crust:

1 cup slivered almonds

2 cups graham cracker crumbs (7 ounces)

1/2 stick (1/4 cup) unsalted butter, melted

Filling:

8 ounces fine-quality white chocolate

4 (8-ounce) packages cream cheese, softened

1/2 cup plus 2 tablespoons sugar

4 whole large eggs

2 large egg yolks

2 tablespoons all-purpose flour

1 teaspoon vanilla

Glaze:

8 ounces white chocolate, chopped

½ cup heavy cream

Topping:

3-ounce bar white chocolate

Directions

Make crust: Finely grind almonds and crumbs in a food processor and add butter, blending until combined. Press over bottom and 2/3 up the side of a 10-inch springform pan.

Make filling: Preheat oven to 350 degrees.

Melt chocolate in a double boiler or a large metal bowl set over a saucepan of barely simmering water, stirring until smooth, and remove from heat.

Beat cream cheese with an electric mixer at medium speed until fluffy, then beat in sugar. Add whole eggs and yolks, 1 at a time, beating well at low speed and scraping down the bowl after each addition.

Beat in flour and vanilla until just combined, then add melted chocolate in a slow stream, beating until filling is well combined.

Pour filling into crust. Bake in middle of oven until cake is set 3 inches from edge but the center is still wobbly when the pan is gently shaken 45 to 55 minutes.

Run a thin knife around edge of cake to loosen, then cool completely in pan on a rack. (Cake will continue to set as it cools.) When cheesecake is cooled, heat heavy cream until it starts to boil. Remove the pan from the stove and add the white chocolate.  Let it sit for 1-2 minutes and then stir the glaze until all the chocolate is melted.  Pour the glaze over the cheesecake; then using a vegetable peeler, shave pieces of white over the cheesecake.   Cover and chill for several hours before serving. Serve at room temperature or chilled.

Denise’s Amaretto Cheesecake – Best Amaretto Cheesecake!

Crust:

½ cups graham cracker crumbs

½ cup butter, melted

½ teaspoon cinnamon

¼ cup walnuts, chopped

Mix all ingredients together and press into the bottom of a 10” springform pan.

Filling:

2 pounds of cream cheese, softened

1 1/3 cups sugar

4 eggs

¼ cup flour

½ teaspoon salt

1 cup heavy cream

1/3 cup Amaretto DiSaronno liqueur

Topping:

1 cup sour cream

3 tablespoons Amaretto Di Saronno liqueur

3 tablespoons sugar

Directions:

Heat oven to 300 degrees.

Beat cream cheese until fluffy. Add eggs, one at a time.  Add sugar, flour and salt.  Gradually pour in the amaretto and beat until smooth. Add in cream and pour filling into the crust.  Bake for 60 minutes then turn off the oven and leave the cheesecake in the oven for 1 hour more.  While cheesecake is cooling in the oven mix the topping ingredients together. After the hour remove the cheesecake from the oven and turn the oven to 500 degrees.  Spread topping over the cheesecake and return cheesecake to the oven for 5 minutes to set the topping.  Chill at least 12 hours before serving.

Denise’s Key Lime Cheese Cake

Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

1/3 cup melted, butter

Heat oven to 350 degrees. Blend all ingredients together and press into the bottom of a 10” x 3” springform pan.  Bake for 15 – 17 minutes, edges should be turning brown. Remove from oven and allow the crust to cool.

Filling:

6 eggs

1 cup butter, melted

2 cups sugar

2 tablespoons vanilla

2 pounds cream cheese, must be softened

1-ounce white cream de cacao

¼ cup key lime juice

Directions:

Heat oven to 375 degrees.

Place all ingredients into a stand mixer and using the wire whip attachment. Whip on medium speed until the batter is smooth and there are no lumps.  Pour this mixture into the cooled crust and bake the cheesecake for 15 minutes. Then reduce the oven temperature to 250 degrees and cook the cheesecake for 50-55 minutes until the center is firm to the touch.  Turn off the oven and allow the cake to cool in the oven with the door closed for 30 minutes. Chill for 4 hours, then slice and serve. ** Although I have found this cheesecake tastes even better after freezing it!

T’s New Recipe ~ Christmas Cheesecake 2018

Preheat oven to 350 degrees.

For the Crust:

1 ½ sleeves chocolate graham crackers

2 tablespoons sugar

6 tablespoons melted butter

Or:

20 Oreo cookies

3 tbsp butter, melted

2-3 candy canes, crushed in the mini food processor- use half of the crushed candy canes now and half of them later to top finished cheesecake.

To make the crust, use a food processor to chop up the graham crackers & sugar or 20 Oreo cookies until they turn to a fine crumb, drizzle in the melted butter and pulse until combined.  Press the crumbs in a 10″ springform pan in an even layer, and a little up the sides of the pan.  Wrap the springform pan in heavy duty foil, then bake the crust for 5 minutes, then remove from oven, set aside.  When the crust is cool, sprinkle a thin layer of the crushed candy canes over the crust.

For the Cheesecake:

4 (8oz) bricks of cream cheese, room temperature

1 cup plain Greek yogurt or sour cream, room temperature

2 tablespoons flour

1 cup sugar

1 cup white chocolate chips, melted and cooled slightly.

1 tsp vanilla extract

4 eggs, room temperature

5-6 Dove Dark Chocolate Peppermint Barks candies- chopped

In a large mixing bowl beat the cream cheese and sugar until smooth. Mix in flour, then add the greek yogurt, white chocolate, and vanilla and beat just until combined, scraping down the sides of bowl when necessary. Add the eggs one at a time, beating in between.  Do not overbeat the mixture! Spread cheesecake batter into the springform pan.  You will bake the cheesecake in a water bath so take a large baking pan and place the cheesecake in the center of the pan.  Then slowly pour in water until it comes almost halfway up the pan.  Bake the cheesecake for 70 to 75 minutes, or until the center of the cheesecake is only slightly jiggly. Turn the oven off, and crack the oven door open slightly, letting the cheesecake rest inside the oven for 1 to 2 hours. Let cool on counter top until almost cooled to room temperature, then make the glaze and carefully spread the glaze over the cheesecake. Sprinkle the rest of the crushed candy canes and the chopped Dove candies on top of the cheesecake to garnish.  Refrigerate for several hours and then serve.

White Chocolate Glaze:

1 ¼ – 1 ½ cups Heavy Cream

1 bag. White Chocolate Chips

In a large bowl mix the cream and the white chocolate chips together.  Microwave the mixture on 80% power for about 1 minute.  Let mixture sit for 1 minute and then stir until all the chips have melted.  

Gingersnap Pumpkin Mousse Cheesecake

Gingersnap crust:

2 cups gingersnap cookies

2/3 cup flour

2 teaspoons ground ginger

1/2 cup salted butter, melted

Cheesecake:

24 ounces cream cheese, room temperature

3/4 cup brown sugar

4 large eggs, room temperature

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon allspice

1/2 t salt

2 T vanilla

1 cup pumpkin puree, I overfilled the 1 cup measure

Spiced candied pecans:

1/3 cup brown sugar

2 tablespoons cream

1/2 teaspoon cinnamon

1 1/2 cups halved pecans

pinch salt

Whipped cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

Directions:

Preheat oven to 300°F. Butter a springform baking pan, then cover the outside of the pan with a big piece of aluminum foil. In a food processor add the gingersnap cookies, flour, and ginger.

Pulse until cookies are crushed then add melted butter and pulse until well mixed. Press evenly into the bottom of the springform pan. Set aside.

In mixing bowl, cream the cream cheese and brown sugar on high for 3 minutes. Add in the eggs, one at a time, beating in between each addition. Now add in cinnamon, ginger, nutmeg, cloves, allspice, salt, and vanilla extract, beating on high for another minute. Lastly, add in pumpkin puree and beat for 1 minute more. Pour mixture into the springform pan, then hit bottom against a hard surface several times to remove any bubbles in the batter. Place springform pan a large baking pan and add 4-6 cups of water, creating a water bath.  Bake for 1 hour 30 minutes, then turn off oven, open oven door slightly, and allow the cake to come to room temperature (about 30 minutes) inside the oven before removing and placing in the fridge to cool completely.

To prepare toppings, first in a nonstick pan over medium-low heat, combine brown sugar, cinnamon and cream. Heat, stirring occasionally, until bubbling, about 5 minutes. Then add in pecans and cook, stirring constantly, for an additional 5 minutes. Remove from heat and pour pecans onto a piece of parchment paper to cool.  While pecans are cooling whip the heavy cream and powdered sugar until stiff peaks form. Serve the cheesecake with a big scoop of whipped cream and top with some spiced pecans.

Almond Cake and Warm Amaretto Almond Glaze

 8 ounces almond paste

3/4 cup sugar

3/4 cup butter (1 1/2 sticks)

5 eggs

3/4 cup flour

½ teaspoon baking powder

1/8 teaspoon salt

1 teaspoon vanilla

1/2 teaspoon almond extract

Zest of one lemon

Heat the oven to 350F. Grease a 9-inch springform pan. Mix together flour, baking powder and salt in small bowl and set aside. Break up the almond paste and place it in a mixing bowl. Blend with an electric mixer until crumbly.  Add the butter and cream until smooth. Add the sugar and continue to beat until light and fluffy.  Add the eggs one at a time, beating well after each addition, but don't overdo it.  Add the extracts, lemon zest, and flour mixture and beat until smooth.  Pour the batter into the prepared pan and smooth out evenly.

Bake 40 to 45 minutes or until the top is crisp and golden brown. The sides of the cake will pull away from the pan. Cool.  You can simply serve with a sprinkling of powdered sugar  before serving or but I prefer serving this cake with warm Amaretto Glaze

Amaretto Almond Glaze

3/4 cup sugar

6 tablespoons butter

1/4 cup almond liqueur

1 tablespoons water

¼ cup sliced almonds

Bring sugar, butter, almond liqueur, and water to a boil in a small 1-qt. saucepan over medium heat, stirring often; reduce heat to medium-low, and boil, stirring constantly, 3 minutes. Remove from heat, and use immediately.

New Year’s Quick French Vanilla Cake with Coconut and with Optional Lemon Curd Filling

1 Duncan Hines French Vanilla Cake Mix – do not use the “Yellow Cake” mix

Add an extra egg and 1box of JELL-O Coconut Cream Instant Pudding Mix

Frosting

1 box powdered sugar

1 teaspoon vanilla

½ teaspoons coconut extract

4-6 ounces cream cheese – softened

4 tablespoons butter – softened

Half & half, if needed

1½ cups coconut

Make cake as directed on box adding an extra egg.  Bake cake in three 8 or 9” cake pans; when the cake is done cool cakes on racks. 

For frosting beat butter, extracts, and cream cheese for about 5 minutes until very soft and fluffy.  Add the powdered sugar and beat well. Add a teaspoon of half & half at a time if frosting is too thick. 

Spread a layer of lemon curd on one layer or use only frosting between the cake layers and then frost the top and sides of the cake.  Sprinkle coconut over the top. If desired, you can sprinkle a little coconut over the lemon curd too! 

**You can make these into cupcakes and use a Wilton bag to fill the cupcakes with lemon curd.

Amaretto Cheesecake Recipe

Ingredients:

Vanilla Cookies, like Vanilla Oreo’s or similar

1/2 cup butter, melted

1/4 cup sugar

¼ cup almonds

FILLING:

4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

2 tablespoons Amaretto

1 teaspoon vanilla extract

1 teaspoon almond extract

1/8 teaspoon salt

4 eggs and 1 yolk, lightly beaten

TOPPING:

2 cups (8 ounces each) sour cream

1/4 cup sugar

1 teaspoon almond extract

1 teaspoon Amaretto

Directions

1. In a large bowl, combine the cookies, almonds, butter and sugar. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.

2. In a large bowl, beat cream cheese and sugar until smooth. Beat in the Amaretto, extracts and salt. Add eggs & yolk; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.

3. Bake at 325° for 55-60 minutes or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and almond extract; spread over top of cheesecake. Bake 5 minutes longer.

4. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 servings.

Red Velvet Cake with White Chocolate / Cream Cheese Frosting

 Red Velvet Cake with White Chocolate / Cream Cheese Frosting

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon fine salt

2 teaspoon cocoa powder  

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs,  room temperature

1 ounce red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Directions

  Preheat the oven to 350 degrees F. Lightly butter and flour 3 (8 or 9 inch round) cake pans.

 In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. Turn each cake out onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cakes cool completely.  Then frost cooled cake with frosting recipe below.

  White Chocolate / Cream Cheese Frosting:

10 - 12 ounces cream cheese, softened

4 cups sifted confectioners' sugar

1 cup unsalted butter, softened

2 teaspoons vanilla extract

1- 4 ounce bar white chocolate- melted

In a large bowl, beat the cream cheese, butter, and white chocolate on low speed until incorporated. Add confectioners’ sugar beating on low speed and then increase the speed to high, and beat until light and fluffy, about 5 minutes; occasionally turning the mixer off to scrape the down the sides of the bowl with a rubber spatula.

 Reduce the speed of the mixer to low then add the vanilla, then raise the speed to high and beat briefly just until vanilla is mixed in and frosting is nice and fluffy.

Colleen's Gluten Free Birthday Cake

Colleen’s Gluten Free Birthday Cake

3 cups King Arthur Gluten-Free Multi-Purpose Flour

2 tablespoons gluten-free King Arthur Cake Enhancer, optional

1 1/2 cups sugar

12 tablespoons soft butter

1 teaspoon salt

2 1/2 teaspoons baking powder

1 tablespoon vanilla extract

4 large eggs

1 cup milk, at room temperature

3 egg yolks, beaten stiff and set aside

Directions

Preheat the oven to 350°F. Lightly grease two 9" round cake pan.

In a large bowl, use an electric mixer to beat together the sugar, softened butter, salt, baking powder, and vanilla until smooth and combined - about 1 minute on medium high speed.  Your batter will be very thick, scrape the bottom and sides of the bowl. Now beat in the eggs one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl and then using low speed on the mixer beat in the milk alternately with the dry ingredients, adding about 1/3 of each at a time, and ending with the dry ingredients.  Fold in the ¼ of the beaten egg white, and then fold in the rest of the egg whites. 

 Spread the batter into the prepared pans. Bake the cakes for a 25 to 30 minutes, you will need to bake the cakes for about  3 minutes past the point where the cake springs back when touched lightly in the center.   Cool the cakes in the pans for 5 to 10 minutes before turning out of the pan to cool on a rack.  Frost as desired!

* When I wanted to make my dear Colleen a gluten free birthday cake, I read several recipes and found that I did not have some of the ingredients needed.  As I continued to read about gluten free baking I read about adding extra egg whites.  So here is the recipe I came up with and the cake was not only delicious it was nice and light!