Kats’ Kitchen

Brownie Bottom Chocolate Cheesecake March 15, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 10:00 am
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Brow Choc Ch

I have not been putting my baking/culinary skills to practice lately.  Suppers have been simple and repetitive, mainly because of my kiddos not being too adventurous with food.  I am ok with that.  I realize there will be seasons of creating new and exciting things in the kitchen and seasons of going simple and easy. But it was time.  Time to make something rich and decadent.  Something to be able to share after serving a nice dinner with wonderful friends.  This was it.  I was eyeing it for a few weeks.  Sometimes I have a hard time deciding which dessert to make to bring places or serve, but this was easy.

This Brownie Bottom Chocolate Cheesecake is exactly what the title says it is.  A brownie bottom with a rich chocolate cheesecake and a rich ganache to to it off.  The 9-inch cheesecake was divided into 16 smallish pieces.  At first I was wondering if the pieces were going to be too small BUT that little piece of chocolateness was rich and decadent!  No more was needed, except maybe a dollop of fresh whipped cream and cup of black coffee to level off the sweetness.  Delicious.

For the recipe head over to Bake or Break.  I made the recipe exactly as posted.

 

Apple Cream Cheese Coffee Cake April 28, 2016

Filed under: Breakfast,cake,Uncategorized — stacielk @ 10:34 am
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I was planning to head to my mom’s one Friday.  My husband was going to be out of town for the weekend, my mom was having outpatient surgery the day before.  So I thought it would be nice for her to have some company and entertainment (aka my little ones)apple.

Before heading over there she started talking about this coffee cake she pinned.  She asked if I had a block of cream cheese.  I did.  I usually do have extra of those.  So I planned to bring it so she could whip this together.  My mom called back, “do you have flour” she asked.  I did, I ALWAYS have flour, plus some.  She was running low, so I lugged my flour container and block of cream cheese over.  Little did I know I was going to be ‘throwing’ this coffee cake together. :)

It was simple to make, maybe slightly time consuming because of the 3 components and the chopping of the apple.  But not difficult.

I popped it in the oven and before we knew it the house aroma was divine!  The coffeecake turned out great.  The sugery topping was a bit over the top…hence the comment on reducing the sugar in the recipe.  But otherwise, I loved it!  It was delicious slightly warm or chilled.  With a good cup of coffee.

Cream Cheese Apple Coffee Cake

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1/2 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups chopped apples (chopped small)Cream Cheese Layer Ingredients:
  • 8 oz. softened cream cheese
  • 1 teaspoon vanilla
  • 3 tablespoons white sugarStreusel Ingredients:
  • 3/4 cup white sugar(reduce if you don’t like extremely sweet topping!)
  • 1/4 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons cold butter

Preheat oven to 350ºF and grease an 8×8 inch square pan.

Combine the butter and sugars for the cake and mix until fluffy. Add the egg, oil, and vanilla and mix until combined.

Stir together the flour, baking soda, baking powder, salt, and cinnamon and stir into the butter mixture, mixing just until combined. Stir in the chopped apples. Spread into the prepared pan.

Mix together the cream cheese, sugar, and vanilla for the cream cheese layer and spread over the cake batter in the pan.

Combine all the streusel ingredients using your hands or a pastry blender until well combined. Sprinkle over the cream cheese mixture.

Bake for about 45 minutes or until the topping is browned.

Can be stored in the refrigerator.

Recipe from Yammie’s Noshery

 

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting February 27, 2015

Filed under: cake — stacielk @ 4:48 pm
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Bourbon Pecan Pie - 2

Not sure how to introduce these cupcakes, the title and picture does a pretty good job of that.  To say it simply, it is pretty much chocolate cake, pecan pie and some awesome frosting to finish it off.  It is good.  I had one for breakfast the morning after I made them…really, what’s the difference between a doughnut and a cupcake (besides that the cupcake is a bit boozy but thankfully all signs of that is baked out of it). I usually don’t enjoy my baked good I make till the next day.  Not saying I don’t try it but it always tastes better the next day.

The original recipe calls for 1 cup bourbon, I used 1 cup bourbon…after baking, it still had an extremely strong bourbon flavor (it does seem to mellow after a couple days :), although when you put the components together (filling & frosting) the cupcake is delicious.  When I make them again I will use 1/2 bourbon 1/2 coffee, which was a suggestion in the original recipe – just to tone it down a bit.

You may be overwhelmed by this recipe, this is not your basic whip together some cupcakes and spread on some frosting cupcakes.  These do take time.  If you want to make them I suggest making the the three components to them over at least 2 if not 3 days, it’ll make it easier on you.

The frosting only is delicious, so go ahead and skip the filling and the cupcakes will still be great!

Chocolate Bourbon Pecan Pie Cupcakes with Butter Pecan Frosting

Cupcakes

1/2 cup bourbon*

1/2 cup coffee

1 cup canola oil

3/4 cup unsweetened cocoa powder

2 cups all­ purpose flour

1 1/4 cups sugar

3/4 teaspoon salt

1 1/2 teaspoons baking soda

2 large eggs

2/3 cup greek yogurt

**The original recipe calls for 1 cup bourbon.  I used the one cup and it was an extremely strong bourbon smell/flavor after baking.  The recipe also said 1/2 cup coffee could be substituted for half the bourbon, which is how I posted the recipe, this is how I would make them for now on – you can decide depending on how strong of the bourbon flavor you want to come out.  If you don’t want any bourbon flavor, I would suggest using 1 cup coffee.

Preheat oven to 350 degrees F. Line 2 standard cupcake pans with 18 liners.

In a stand-mixer bowl mix together the bourbon, coffee, canola oil and cocoa powder until smooth and creamy.  Add the eggs and greek yogurt and mix until silky smooth.  Beat in sugar.  Add the salt, baking soda and flour, mix just until incorporated.

Fill baking cups 3/4 full. Bake for about 18­-22 minutes. Allow to cool completely before filling.

Pecan Pie Filling

2 tablespoons cornstarch

1/4 cup cold water

1/2 cup brown sugar

3/4 cup corn syrup

3 eggs

1/4 teaspoon salt

1 cup chopped pecans

2 tablespoons bourbon

1 teaspoon vanilla extract

While the cupcakes are baking, make the pecan pie filling. Combine 1/4 cup cold water with 2 tablespoons cornstarch in a saucepan, whisk until smooth. Add the brown sugar, corn syrup, eggs, salt to the saucepan. Bring the mixture to a boil over med-high heat, whisking consistently.  Continue whisking consistently and let boil for about 5 minutes. Remove the mixture from the heat and stir in the pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge for at least one hour or until completely cooled and thickened.

Frosting

1/4 cup (1/2 stick) butter

2/3 cup heavy cream

1 cup + 2 tablespoons packed brown sugar

1/2 cup (1 stick) butter, softened

3 cups powdered sugar

1 tablespoon + 1 teaspoon vanilla extract, divided

2 tablespoons bourbon

1/4 teaspoon cinnamon

1 1/2 cup finely chopped raw pecans

In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer until cool. (30 min-1 hr)

Preheat oven to 350 degrees F. Line a baking sheet with foil, spray with cooking spray.

In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans in a bowl with 1 tablespoon butter. Allow to cool 10 minutes, set aside.

Grab the cooled butter mixture from the freezer and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until combined, smooth and creamy. Mix in about 1/2 cup of the chopped pecans.

To assemble the cupcakes: Use a small paring knife to cut a cone­-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. (optional: cover the filling with leftover chocolate cupcake top that was cut out)  Spread with a thick layer of frosting.  Sprinkle each cupcake with the remaining pecans.

Recipe adopted from Half Baked Harvest

 

Cafe Latte Turtle Cake January 20, 2014

Filed under: cake — stacielk @ 7:00 am
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Here is another chocolaty dessert.  It’s pretty much a simple chocolate cake recipe and it has a fudgy-thick frosting which is drizzled with caramel and sprinkled with pecans (pecans are a fav for me!)

Unless it is warm where you live, the frosting hardens pretty thick, like an actual fudge layer.  If you have a piece the day you frost the cake, it might be softer, both ways are good!

(sorry, the picture is not very good quality, but hopefully you get the gist)

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Café Latte Turtle Cake

1 egg

2/3 cup oil

1 cup buttermilk (1 T vinegar + enough milk to make 1 cup – let sit for 5 min)

2 cups flour

1 ¾ cup sugar

½ cup cocoa

1 tsp salt

1 T baking soda

1 cup hot coffee

Frosting:

1 cup sugar

1/3 cup milk

5 T butter

1 ½ cup chocolate chips

½ cup caramel topping

1 cup pecan halves (I chopped)

Preheat oven to 350.  Grease 2 9-inch roun pans or a 9×13.  Combine egg, oil and buttermilk; mix together.  Add flour, sugar, cocoa, salt and baking soda.  Mix together.  Slowly add hot coffee.  Pour batter into pans.  Bake 20-40 minutes until toothpick comes out clean.

Frosting:  Mix sugar and milk in microwaveable bowl.  Add butter and microwave until melted, stirring occasionally.  Put in chocolate chips and let sit a few minutes.  Mix until smooth.  Frost cake while frosting is still warm.  Drizzle caramel on top and sprinkle with pecans.

 

Chocolate Chip Cheesecake Cake January 13, 2014

Filed under: cake — stacielk @ 10:10 am
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Bird On A Cake posted this recipe a couple years back, I discovered it sometime last year and made it for my birthday at the end of the year.  Delicious, rich, chocolaty and creamy cheesecake in the middle of all that deliciousness!  I will make again for a special occasion.  It is a bit time consuming, but when I make these kind of desserts, I plan ahead.  I usually make the cake part at least a week or so ahead of time and freeze the layers, you could do the same with the cheesecake layer also.

This cake was devoured before I could snap a picture of a piece of it.  This picture is from Bird On A Cake.  If you want to see other wonderful pictures AND for the recipe, head on over to Robin’s website by clicking here.

Chocolate Chip Cheesecake Cake4 logo

YUM!

 

 

Peaches and Cream Cheesecake May 22, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am

Peaches will be in season before we know it!  My family loves peaches.  They are easy to grab along and eat anywhere.  They are juicy and sweet, a perfect healthy snack for any time of the day!

Here is a cheesecake recipe to use up some of those peaches when they are maybe a bit over-ripe or if you are looking for something to bring with to a potluck.  The cheesecake is great.  It has a subtle peach flavor and the glaze and peach topping pairs wonderfully adding just enough peach flavor for the dessert.

Peachrs-and-CreamI used white peaches for this recipe, but any kind would work great!  Also, I made one-half the recipe which made 4 mini-cheesecakes and I topped mine with fresh peaches to add some color for the picture, but really enjoyed the glaze/peach topping that is included in the recipe below.

Peaches and Cream Cheesecake

Cheesecake:

1 1/4 cups – graham cracker crumbs

2 tbsp. – Domino® Granulated Sugar1/4 cup – butter, melted

1 cup – fresh peaches, peeled and sliced

3/4 cup – Domino Granulated Sugar, divided

2 – (8 oz) packages cream cheese, softened

2 – large eggs

1/2 tsp. – vanilla

Glazed Peach Topping:

1/2 cup – Domino Granulated Sugar

1/2 cup – water

2 tbsp. – light corn syrup

2 cups – fresh peaches, peeled and sliced

Preheat oven to 350°F. Combine in medium bowl, graham cracker crumbs, butter and sugar. Stir to moisten crumbs. Lightly spray an 8-inch spring-form pan with nonstick cooking spray. Press crust into bottom of pan. Bake in oven center for 10 minutes. Remove from oven and cool.

Puree peaches and 1/4 cup of sugar in food processor until smooth. Set aside. Beat cream cheese on a medium speed setting, gradually adding remaining sugar until smooth. Add eggs one at a time. Beat until smooth. Add vanilla and pureed peaches. Blend well, but gently. Pour mixture into crumb crust. Place a pan of hot water on the bottom of rack of oven. Place the cheesecake in oven center above the water. Bake at 350°F for 1 hour and 15-20 minutes, or until set. Cheesecake is done when a knife is inserted in the cake’s center comes out clean. Remove from oven, cool at room temperature. Cover and chill.

To prepare glazed peach slices, combine sugar with water and corn syrup in a large skillet. Bring to a boil over medium heat, stirring occasionally. Boil 2-3 minutes, without stirring. Fold in peach slices, reduce heat and simmer 1-2 minutes more. Do not overcook the peaches. Remove peaches from syrup and cool. Reserve syrup and hold at room temperature.

To serve, arrange peaches over top of cheesecake and drizzle well with reserved syrup.

Recipe from the ASR Group

 

Cookies and Cream Cupcakes May 14, 2013

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
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Cupcake--1These cupcakes were devoured at my house extremely quickly, and we only have 3 1/2 table-food eating members in our family (and the 1/2 doesn’t eat sweets yet)!  They were awesome.  I loved the texture and flavor of the cupcake with the oreo cookie pieces mixed throughout.  The frosting was also great, and complimented the cupcake beautifully.  All oreo lovers and cookie and cream lovers, I suggest you get into your kitchen right now and start baking!  As long as you have some oreo cookies in the pantry :)  Enjoy and come bake and tell me what you thought!  Love to hear from my fans…if I have any out there :)

Hey, great idea, here is a question for you, yes YOU, to answer in the comment section…. what are you MOST looking forward to doing this summer in the beautiful weather AND/OR what are you most look forward to baking/grilling/cooking this summer.  Can’t wait to hear!

I need to thank Sally from Sally’s Baking Addiction for this wonderful recipe.  She has some other great looking baked goods on her site, please head on over to Sally’s Baking Addicition and see for yourself!

Cookies and Cream Cupcakes

Cupcakes

1 and  2/3 cup all-purpose flour

1/2  teaspoon baking powder

1/4  teaspoon baking soda

1/2  teaspoon salt

1 cup  granulated sugar

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

2 egg  whites

1/4 cup  vanilla greek yogurt (or plain; or regular yogurt; or even  sour cream)

3/4 cup  milk (cow’s milk, soy milk, or almond milk)

2  teaspoons vanilla extract

1 and  1/2 cups chopped Oreo pieces (about 14-15 Oreos)

Frosting

1 cup unsalted butter, room temperature

3 and  1/2 cups powdered sugar

1/2  cup unsweetened cocoa powder

1/2  teaspoon salt

2  teaspoons vanilla extract

3  Tablespoons heavy cream

4-5  crumbled Oreos, optional

Preheat  oven to 350F degrees.  Line muffin tin with 12 cupcake liners. Set aside.

To make the cupcakes: In a medium bowl, mix together flour,  baking powder, baking soda, and salt.  Set aside.  In a large microwave-safe  bowl, melt butter in the microwave.  Stir in sugar – mixture will be gritty.  Stir in egg whites, yogurt, milk, and vanilla extract until combined. Slowly mix  dry ingredients into the wet ingredients until no lumps remain.  Fold in the  crushed Oreos. Batter will be thick.

Divide  batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a  toothpick inserted in the center comes out clean.  Bake for 8-9 minutes if  making mini cupcakes. Allow to cool.

To make the frosting: On medium speed, cream butter for 3-4  minutes in a stand mixer with the paddle attachment. This creates a creamy base  for the frosting. Turn speed to LOW and slowly pour in the dry ingredients.  Be  careful so that the dry ingredients do not blow everywhere.  Mix until  sugar/cocoa are absorbed by the butter. Turn up mixer to medium speed and add  the vanilla and salt.  Slowly add the cream and beat for about 2 minutes or  until the frosting reaches a desired thickness. Add the last 1/2 cup of powdered  sugar if needed to increase frosting thickness (I did not need it). Pipe or  spread the frosting onto the cooled cupcakes. Top with Oreo crumbles.

Recipe from Sally’s Baking Addiction  Under Creative Commons License: Attribution Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Don’t forget to let me know what your exciting summer plans are!!!! 

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