Perfect Chocolate Cake

Hershey's "Perfectly Chocolate" Chocolate Cake

2 cups sugar

1 3/4 cups flour

3/4 cup Hershey's cocoa

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 tsp. salt

2 tsp. vanilla extract

2 eggs

1 cup milk

1/2 cup vegetable oil

1 cup boiling water

1. Heat oven to 350. Grease and flour two 9" baking pans.

2. Combine dry ingredients. Add eggs, milk, oil, and vanilla; beat on medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour into pans.

3. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely . Frost with "Perfectly Chocolate" Chocolate frosting.

"Perfectly Chocolate" Chocolate Frosting

1 stick (1/2 cup) butter or margarine

2/3 cup Hershey's cocoa

3 cups powdered sugar

1/3 cup milk

1 tsp. vanilla extract

1. Melt butter. Stir in cocoa

2. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Stir in vanilla. Makes about 2 cups.

Mini Pumpkin Tarts

Mini Pumpkin Tarts

3 packages (15 tarts each) prebaked frozen mini pastry shells

1 (15 oz.) can pumpkin

2 cups frozen whipped topping, thawed

1 tsp. pumpkin pie spice (or 3/4 tsp. cinnamon plus 1/8 tsp. nutmeg and 1/8 tsp. ginger)

1 (3.4 oz.) package cheesecake flavor instant pudding and pie filling

1. Remove shells from freezer and let thaw at room temperature for 15 minutes.

2. Meanwhile, combine the pumpkin, whipped topping, and pumpkin pie spice in a medium bowl, whisking until smooth. Add the pudding mix and whisk until smooth and thick.

3. Spoon about 1 Tbsp. of the filling into each of the shells (you can also pipe filling with a pastry bag). Then top the tarts with whipped topping and a sprinkling of pumpkin pie spice.

cinnamon roll filling

Cinnamon Roll Filling

3/4 cup packed light brown sugar

3 Tbsp. ground cinnamon

1/8 tsp. salt

Pumpkin Cheesecake #2

Pumpkin Cheesecake

from Lion House Classics

1 1/2 cups graham cracker crumbs, rolled fine

3 Tbsp. butter or margarine, melted

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

3 eggs

3/4 tsp. vanilla

1 1/3 cups plus 2 Tbsp. pumpkin

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. cloves

1/2 tsp. salt

1 pint sour cream

3 Tbsp. sugar

1/2 tsp. vanilla

Mix graham cracker crumbs and butter or margarine. Press firmly onto bottom and sides of 9 or 10 inch springform pan. Whip cream cheese in mixer bowl; gradually add sugar, then eggs one at a time. Stir in vanilla. In a separate bowl, combine pumpkin, cinnamon, nutmeg, ginger, cloves, and salt. Mix well; add to cream cheese mixture. Pour filling into crust. Bake at 300 degrees for 55 minutes. Whip sour cream; add sugar and vanilla. Spread on top of cheesecake and return to oven. Bake 10 more minutes. Cool before removing sides from springform pan. Garnish with a sprinkle of nutmeg. Regrigerate until ready to serve.

Spiced Pumpkin Cheesecake

I am posting a couple of recipes I am planning on trying while I'm with my family next week for Thanksgiving. Here's the first:

Spiced Pumpkin Cheesecake

from Baking Illustrated

Depending on the oven and the temperature of the ingredients, this cheesecake may bake about 15 minutes faster or slower than the instructions indicate; it is therefore best to check the cake 1 1/4 hours into baking.

Crust:

9 while graham crackers (5 ounces), broken into large pieces

3 Tbsp. sugar

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

6 Tbsp. unsalted butter, melted

Filling:

1 1/3 cups (10 1/3 ounces) sugar

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground cloves

1/4 tsp. ground allspice

1/2 tsp. salt

1 (15 ounce) can pumpkin puree

1 1/2 pounds (3 8-ounce packages) cream cheese, cut into 1 inch chunks, at room temperature

1 Tbsp. vanilla extract

1 Tbsp. juice from 1 lemon

5 large eggs, at room temperature

1 cup heavy cream

1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Spray the bottom and sides of a 9-inch springform pan evenly with nonstick cooking spray. Place the crackers, sugar, and spices in a food processor and process until evenly and finely ground, about fifteen 2-second pulses. Transfer crumbs to a medium bowl, drizzle the melted butter over and mix with a rubber spatula until evenly moistened. Turn the crumbs into the prepared springform pan and spread the crumbs into an even layer. Bake until fragrant and browned about the edges, about 15 minutes. Cool on a wire rack to room temperature, about 30 minutes. When cool, wrap the outside of the pan with two 18-inch-square pieces of heavy-duty foil; set the springform pan in a roasting pan.

2. For the filling: Bring about 4 quarts water to a simmer in a stockpot. While the crust is cooling, whisk the sugar, spices, and salt in a small bowl. Set aside. Line a baking sheet with a triple layer of paper towels. Spread the pumpkin on the towels and cover with a second triple layer of towels. Press firmly until the towels are saturated. Peel back the top layer of towels and discard. Grasp the bottom towels and fold the pumpkin in half; peel back the towels. Repeat and flip the pumpkin onto the baking sheet; discard the towels.

3. Beat the cream cheese in the bowl of a standing mixer set at medium speed to break up and soften slightly, about 1 minute. Scrape the beater and the bottom and the sides of the bowl well with a rubber spatula. Add about a third of the sugar mixture and beat at medium-low speed until combined, about 1 minute; scrape the bowl and add the remaining sugar in two additions, scraping the bowl after each addition. Add the pumpkin, vanilla, and lemon juice and beat at medium speed until combined, about 45 seconds; scrape the bowl. Add 3 of the eggs and beat at medium-low speed until incorporated, about 45 seconds; scrape the bowl. Add the remaining 2 eggs and beat at medium-low speed until incorporated; about 45 seconds; scrape bowl. Add the heavy cream and beat at low speed until combined, about 45 seconds. Using a rubber spatula, scrape the bottom and sides of the bowl and give a final stir by hand.

4. Pour the filling into the springform pan and smooth the surface; set the roasting pan in the oven and pour enough boiling water to come about half-way up the sides of the springform pan. Bake until the center of the cake is slightly wobbly when the pan is shaken and the center of the cake reads 150 degrees on an instant-read thermometer. Set the roasting pan on a wire rack and cool until the water is just warm, about 45 minutes. Remove springform pan from the water bath, discard the foil, and set on a wire rack; run a paring knife around the inside edge of the pan to loosen the sides of the cake and cool until barely warm, about 3 hours. Wrap with plastic wrap and refrigerate until chilled, at least 4 hours or up to 3 days.

5. To serve: Remove sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.

my first attempt at cheesecake

This recipe comes from the How Does She? blog. It turned out pretty good, especially considering the fact that I've never made cheesecake from scratch before. The chocolate truffle sauce is delicious and would be great as a fondue for fruit or on crepes or just by the spoonful! It is so easy to dress up cheesecake and that may be one of my favorite things about making this.

Vanilla and Chocolate Truffle Cheesecake

1 Graham Cracker Crumb Crust (see recipe below)

2 pounds cream cheese left 3 to 4 hours at room temperature (60 degrees to 70 degrees F, if measured with a food thermometer).

1 1/4 cups plus 2 tablespoons sugar

2 tablespoons unbleached all-purpose flour

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 tablespoon fresh lemon juice

2 tablespoons whipping cream

3/4 cup Thick Chocolate Truffle Sauce (see recipe below), warmed just until smooth and pourable

Directions:

1. Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Wrap the outside of the springform pan with crust with a large piece of heavy aluminum foil and place it in a large baking pan with sides at least 2 inches high. (In a kettle or in the microwave heat 2-3 cups of water to boiling.)

2. Put the cream cheese in the large bowl of an electric mixer. Mix on low speed until smooth, about 1 minute. Add the sugar and mix until smooth and creamy, about 1 minute. Mix in the flour. Add the eggs, two at a time, mixing the batter smooth after each addition. Stop the mixer and scrap the sides of the bowl twice during this mixing. Mix in the vanilla and lemon juice. Mix in the whipping cream. Put 3/4 cup of the batter into a small bowl. Stir in the chocolate truffle sauce

3. Pour about half of the vanilla batter into the prepared springform pan. Reserve 1/4 cup of the chocolate batter and pour the remaining chocolate batter slowly over the vanilla batter. Pour the remaining vanilla batter on top.

4. Use a small spoon to drizzle the reserved chocolate batter over the top of the cheesecake, leaving a 1-inch plain edge. Use the spoon to gently swirl the chocolate batter in a marbleized pattern over the top of the cheesecake.

5. Put the cheesecake in the oven and pour hot water into the large baking pan to reach 1-inch up the sides of the springform pan. Bake about 1 hour, or until when you give the cheese cake a gentle shake, the top looks firm. (It usually takes about 75-80 minutes for mine to reach this point.)

6. Cool the cheesecake, covered loosely with paper towels, in the water bath, for 1 hour on a wire rack. Remove the cheesecake from the water bath. Remove the paper towels and cool 1 hour more. The cheesecake should feel cool to the touch. Cover with plastic wrap and chill thoroughly in the refrigerator, at least 6 hours or overnight.

7. I topped this with more of the chocolate truffle sauce, whipping cream (be careful not to over mix and make butter), and sprinkled with raspberries. I also added a raspberry puree to the plate to help balance the richness of the cheesecake (see recipe below).

*cheesecake recipe has been modified from Elinor Klivans ‘Bake and Freeze Chocolate Desserts‘ Recipe Book. {It’s amazing}

Cookie Crumb Crust

1 1/2 cup graham cracker crumbs

5 tablespoons unsalted butter, melted

Directions:

1. Preheat oven to 325 degrees F. Butter the baking dish. Springform pans should have sides at least 2 3/4 -inches high.

2. Put the cookie crumbs in a large bowl. Add the melted butter and stir the mixture until the crumbs are evenly moistened with the butter. Transfer the crumbs to the baking dish. Using your fingers, press the crumbs evenly over the bottom and 1-inch up the sides. Check to see that with crust is not too thick where the sides and the edges of the pan meet. Bake the crust for 6 minutes.

3. Cool the crust thoroughly before filling. Crumb crusts can be baked a day ahead, covered and stored overnight at room temperature.

Chocolate Truffle Sauce

3/4 cup whipping cream

2 tablespoons unsalted butter, cut into two pieces

12 ounces (2 cups) semisweet chocolate chips or semisweet chocolate, chopped

1 teaspoon vanilla

Directions:

1. Put the cream and butter in a medium sauce pan and heat over medium-low heat until the cream is hot and the butter is melted. The hot cream mixture will form tiny bubbles and measure about 175 degrees F. on a food thermometer. Do not let the mixture boil. Remove the pan from the heat. Add the chocolate and let it melt into the hot cream mixture for about 30 seconds to soften. Add vanilla and whisk the sauce until it is smooth and all of the chocolate is melted.

Raspberry Puree

2 cups raspberries

1 tablespoon sugar

1 tablespoon lemon juice

Directions:

Place raspberries in a blender and blend slightly. Pour them into a strainer and mash through until you have only seeds left in the strainer. Add sugar and lemon juice. Stir until smooth

cakes

Just some baking I've done lately for family birthdays. I love making and decorating birthday cakes!