Monday, August 27, 2012

Red Velvet Cheesecake

One of my bestest best friends, Danni, had a birthday this past weekend.  She is obsessed with The Cheesecake Factory's Red Velvet Cheesecake (which if you saw her you wouldn't believe me because she's in great shape!), so I wanted to take a stab at making a homemade version.

I got really busy - so I ended up getting a little help from Duncan Hines on the red velvet part, but it was still great!  Plus no one seemed to notice.. hehehe!

My slight adaption is that The Cheesecake Factory's version has two layers of cheesecake, where i opted for one giant layer in the middle. 

ummm... seconds please?
You'll Need:
3 cream cheese packages, softened
1 1/4 granulated sugar
4 eggs, room temperature
3/4 cup heavy cream
1 tablespoon of vanilla

Red Velvet Cake:
1 box of Duncan Hines Red Velvet Cake
Add one additional egg than the box says (should be 4)
Double the amount of oil, but instead use melted butter 
Use milk instead of water (1 1/4 cup) 

3/4 cup of butter, room temp
8 oz of cream cheese
5 powdered sugar
2 tablespoons vanilla extract

Red Velvet Cake
1. Make the red velvet cake first.  Follow directions on the box, but add one extra egg.  Use milk instead of water.  Double the amount of oil but instead use melted butter.
2. Mix as usual and pour the batter into two round pans.
3. Cook on heat on the box (350) for the time stated on box (33 minutes)
4. Allow to cool completely, and level with a knife (be careful!). Save the top and gently form into crumbs to use for decor on the top.

1. Preheat oven 350.  Butter a 9-inch springform pan and then tightly wrap the outside with heavy duty foil. 
2. Put a pot of water to boil
3. Using an electric mixer, beat together the cream cheese and sugar until smooth.  Add one egg at a time, beating in between.  Add the heavy cream and vanilla extract.  Beat until completely smooth.
4.  Pour the batter into the pan.  Place the pan into a larger pan, and pour the boiling water into the larger pan until the water cover halfway up the cake pan.
5. Bake 45-55 minutes.  Turn off the oven, but leave the cheesecake in the oven for an additional hour. 
6. Chill overnight.     

1. Using a stand mixer, beat cream cheese and butter.  Slowly add in he powdered sugar, in half cup increments. 
2. Add the vanilla and mix to combine.  Increase speed until light and fluffy.

1. Put one layer of the red velvet cake on a plate.  Frost generously.
2. Put the cheesecake on top.  Frost generously.
3. Place the last layer of red velvet on top of the cheesecake.  Frost completely.
4. Using the crumbs from the red velvet cake to sprinkle on top.
5. Keep refrigerated! 

Happy birthday Danni!! :)


Friday, August 17, 2012

Mini Reese's Cup Cookies!

If you like peanut butter and chocolate then let your world be rocked with these cookies.  I seriously am turning into a cookie monster with my latest M&M cookies and warm skillet cookie

But these delicious peanut butter treats are amazing and super easy!

You'll Need:
1 1/4 cup of flower
1/2 teaspoon baking soda
6 tablespoons of softened butter
1/2 cup + 1 teaspoon sugar
1/2 cup + 1 teaspoon of brown sugar, packed
1/2 cup of creamy peanut butter
1 egg
1 1/2 teaspoons of vanilla extract
1 cup of chocolate chips 
1 cup Reese's peanut butter cups (Mini are found in 8oz bags in your candy isle)!

1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper.
2. Using electric mixer, beat sugar, butter and peanut butter until fluffy.
3. Beat in eggs and vanilla.
4. Slowly, add the flour and baking soda until all combined.
5. Add in the chocolate chips
6. Take large scoops of the dough on your prepared pan, and flatten the top out using the back of a spoon.
7.  Bake the cookies for 8 minutes, pull out and add the mini reese's cups, and pop back in the oven for three more minutes - that's a total of 11 minutes of baking time for you non math types :)!
8. Cool completely before serving and ENJOY!

Makes about 20 *big* cookies!


Saturday, August 4, 2012

Chocolate Chip Waffles

There is a constant great debate in our house on weekend mornings.  Waffles versus pancakes.  I am team pancakes, however, my husband would rather eat celery than pancakes.  Generally speaking, waffles always wins and I was disappointed until I found the most delicious chocolate chip waffle recipe.

These are amazing - they taste better than the williams sonoma mix I've been buying for years!

You'll Need:
2 cups of flour
1 teaspoon of salt
4 teaspoons of baking powdered
3 tablespoons of white sugar
2 eggs
1 1/2 cups of warm milk
1/3 cup butter, melted
2 teaspoons of vanilla extract
1 cup of your favorite chocolate chips 

1.  Preheat waffle iron.
2.  In a large bowl mix flour, salt, baking powder, sugar.  Set aside.
3.  In a separate bowl, beat the eggs.  Stir in milk, butter and vanilla.  Pour into the mixture and beat until blended.  Slowly add in the chocolate chips and mix.
4.  Pour batter into waffle iron.  Cook until golden and crisp.  Top with whip cream and serve immediately.

Makes ~11 giant waffles


Wednesday, August 1, 2012


I was singing along to "Part of Your World" when I realized:

My two favorites combined!

In honor of Ariel, here are a couple of my favorite RED desserts:

Back to baking!
Domesticated Duchess