Crustless Cheesecake with Cranberry Sauce

Happy Thanksgiving everyone!  Okay, a day early.  Well, my family actually had our Thanksgiving yesterday because my husband had to run off to work today, we it's over for us. But, it worked out perfectly because now I can get you this recipe just in time!

So, my husband is Gluten Free so this recipe caught my eye right away, then I saw the addition of cranberry flavors and I knew this was it.  I was a little hesitant because if there's no crust, how does the cheesecake keep it's shape? Well, it worked perfectly.  It holds it's shape without being hard at all.  In fact, it's so smooth and buttery I can hardly stop eating the leftovers. 

There are only a few ingredients and it comes together so nicely.  If you've got room on your table for one more dessert, this has got to be it. 

Crustless Cheesecake with Cranberry Sauce
Recipe from BHG

Ingredients

• 4 (8 oz) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• cranberry sauce (optional)
• sugared cranberries (optional)

Cooking Directions

1. Preheat the oven to 275º
2. Spray an 8 inch springform pan with non-stick spray and wrap the bottom with aluminum foil.
3. In the bowl of your stand mixer, add the cream cheese and sugar and mix on medium high for about 8-10 minutes or until the sugar has dissolved.
4. Add the eggs and vanilla extract and mix until combined.
5. Pour the mixture into the prepared pan and place into a shallow roasting pan. Put the roasting pan on the oven rack and add boiling water to the roasting pan until it's about halfway up the side of the springform pan. Bake for 70-75 minutes.
6. The cheesecake is done when the center is almost set. If you bump the side of the springform pan you should just barely see a jiggle in the center.
7. Remove from the oven and take out of the water, remove the aluminum foil and let the cake sit for about 10 minutes.
8. Run a sharp knife along the edges of the pan and then unbuckle the spring form pan and carefully remove it from the cheesecake. Let the cake cool completely on a cooling rack.
9. If you're using the cranberry topping: Pour the canned, jellied cranberry sauce into a blender and liquefy it. Pour it over the top of the cheesecake and decorate with sugared cranberries.
10. Refrigerate leftovers.

Gluten Free Carrot Cake

I'm completely in love with this recipe.  It's seriously delish.  You can't even tell it's gluten free I swear to you.

Moist (sorry for those of you who hate that word), delicious cinnamon notes and the cream cheese frosting is just yum.  I think I need to make another one ASAP.

After my husband went gluten free I was thinking I'd miss out on all those yummy carbs, but you can still eat yummy carbs this way too.  No loss of flavor here.  Easy to throw together and yummy.  You can't beat it.

Gluten Free Carrot Cake

Recipe from About Food

Ingredients

• 2 cups granulated sugar
• 4 whole eggs
• 1 1/2 cups light olive oil or vegetable oil
• 2 tsp vanilla extract
• 2 cups all-purpose gluten free flour mix
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 cup chopped nuts or raisins (optional)
• 3 cups freshly grated carrots

Frosting: 

• 4 Tbsp unsalted butter, softened
• 3 ounces cream cheese, softened
• 1 tsp vanilla extract
• 2 1/2 cups gluten free powdered sugar

Cooking Directions

1. Preheat the oven to 350º
2. You will need either 2-9" round cake pans, 1-9x13 inch dish or 36 muffin cups. Spray with non-stick cooking spray. If using cake pans, line the bottoms of each with parchment paper and then spray with non-stick spray. Set aside.
3. Add the sugar and eggs to a stand mixer and blend until smooth, then add the oil and vanilla extract. Mix until smooth. 
4. In a separate bowl add the dry ingredients: Flour, baking soda, baking powder, cinnamon and salt. Slowly add this to the wet mixture and mix just until smooth. 
5. Stir in the carrots and raisins or nuts or neither. 
6. Pour into the prepared pan and bake. Bake for 45-55 minutes for all pans other than the muffins.  For the muffins bake for 30-35 minutes. Insert a toothpick in the middle to check for doneness. 
7. Let cool on a rack before frosring. 
8. To make the frosting, combine all the ingredients together and mix until smooth. 

Flourless Chocolate Cake

You're looking at the reason my diet isn't going well.   My husband had a hankering for a piece of chocolate cake, so I indulged him and made this.  The great thing is that it's gluten free because it's completely flourless.  The bad thing is that it tastes amazing.  Like, thank goodness it's pretty rich or I would have eaten the whole thing myself, amazing. 

Don't confuse Gluten Free with healthy.  Just because there isn't any flour doesn't make this health food. 

It's obviously a different texture than cake.  But, because you're not substituting other flours for the wheat flour you already sort of have the expectation of a texture difference.  Instead, it's creamy all over.  It's smooth, chocolaty, and rich.  It's sort of like eating a big chocolate chip. 

Then, you add the chocolate ganashe on top (which I topped with mini chocolate chips) and it takes you into a chocolate induced coma. 

My family LOVED this cake.  In fact, I sent a piece over to my neighbor, so she made it, and her family loved it too. I'm loving all the flourless recipes I've found on Pinterest.
Grab a big glass of your favorite milk and a little piece of this heaven on a plate and enjoy!

Flourless Chocolate Cake

Recipe from Melanie Cooks

Ingredients

• 1 cup semi-sweet chocolate chips
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 3 whole eggs
• 1/4 cup unsweetened cocoa powder
• 2 tsp espresso powder (optional)

Chocolate Ganache

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream

Cooking Directions

1. Preheat the oven to 375º
2. Use a 9 inch round cake pan. Spray with non-stick spray, then line with a piece of parchment paper that has been cut to fit the bottom of the cake pan. Then spray the top of the parchment paper.
3. Put the butter and the chocolate chips in a microwave safe bowl and heat for 1 minute, stir and keep heating in 30 second increments until smooth. This can also be done over low heat in a saucepan.
4. Pour the chocolate mixture into a mixing bowl and add the sugar, eggs, cocoa powder and espresso powder if using. Whisk until smooth.
5. Pour the batter into the prepared cake pan and bake for 20 minutes.
6. Remove from the oven and let cool for 10 minutes.
7. Run a knife around the edges of the pan to loosen, then put a plate on the top of the cake pan and flip the cake over quickly.
8. Peel off and discard the parchment paper.
9. Now make the ganache. Heat the chocolate chips and heavy cream in a small saucepan over medium heat, whisking until smooth.
10. Pour over the still warm cake and use a knife to cover it completely.
11. Refrigerate the cake for at least an hour before cutting.

Top 10 of 2015

Thank you all for making 2015 a great year!  I hope you got to try some new recipes and ended up with some new favorites.  I'm so excited about 2016.

I've ordered the links below by most viewed at the top.  Enjoy!

Top 10 of 2015

1. Nutella Bread Star
2. World's Best Cookie (Ranger Cookie)
3. Four Ingredient Chicken
4. Starbucks (CopyCat) Lime Refresher
5. Sloppy Joe Cornbread Casserole
6. 2-Ingredient Pizza Dough
7. Proper English Scones
8. Pumpkin Tea Cake with Honey Cream
9. Old Fashioned Rhubarb Cake
10. Chocolate Chip Cookie Cake

Apple Cake

In my house, we always have apples.  Oddly enough they are usually not baking apples.  My daughter loves to snack on apples and she'll eat at least 2 a day.  So when I buy apples I buy 2 bags at a time. Well, sometimes they start to look less than desirable toward the end.

That's when I start looking for recipes.

I found this one on the Internet and happened to have all the ingredients I needed, so I made it.

This cake is really good.  It's moist and has a good apple flavor. I poured a little confectioners' sugar glaze on top but it really doesn't need it.  It's pretty sweet on it's own but it sure looks pretty with the glaze.

This was a great use of apples.  Glad I found this recipe.


Apple Cake
Recipe from Gina's Favorites

Ingredients

• 2 whole eggs
• 1 3/4 cups granulated sugar
• 2 heaping tsp ground cinnamon
• 1/2 cup oil
• 6 medium Gala, Fuji or Honey Crisp Apples - peeled, cored and sliced
• 2 cups all-purpose flour
• 2 tsp baking soda

Cooking Directions

1. In a large bowl, or stand mixer bowl combine the eggs and sugar. Whisk until combined.
2. Add the ground cinnamon and oil and combine.
3. Add the sliced apples, combine into the mixture so they don't turn brown.
4. Add the flour and baking soda and mix to combine.
5. Spray a 9x13 inch dish or two 9 inch round cake pans with non stick spray and then put the mixture into them.
6. Bake at 375º for about 55 minutes Start checking for doneness at about 50 minutes.

Confectioners' Sugar Glaze

About 1 cup confectioners' sugar.  Add about 1/2 tsp vanilla.  Whisk in a little milk or water until the desired consistency is reached.  I used about 3 Tbsp or so. 

Chocolate Chip Cookie Cake

You're looking at my daughters birthday "cake".  Best birthday cake ever for several reasons:

1. It takes little to nothing to decorate (I'm a terrible decorator)
2. It tastes amazing!  Soft inside, chewy edges, plenty-o-chocolate
3. Easy to transport, because there was hardly any frosting and weren't any layers. The frosting that is on there is only so the candles I put on top would stay in place. 
4. It won't melt much, and any chocolate chips that do get melty make it that much better. 
5. Much easier to make than a cake.  I served this with regular sized cookies for the kids to take home with them. 

My daughter and I will both eat cake, plenty of it actually, but cake isn't necessarily our favorite.  This year for my daughters birthday she originally said she wanted cookies decorated like a peacock (one of her favorite birds) but I quickly talked her out of that.  Remember, I can't decorate.  Luckily it didn't take much convincing that a chocolate chip cookie would be loved by all.  And they were.  I'm such a good parent. 

Chocolate Chip Cookie Cake

Recipe from Sally's Baking Addiction

Ingredients

• 3/4 cup unsalted butter at room temperature
• 1 cup packed brown sugar, light or dark
• 1 large egg + 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups semi-sweet chocolate chips

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9 inch round cake pan with non-stick spray
3. In the bowl of your stand mixer, using the paddle attachment, beat the softened butter for 1 minute until light and fluffy.
4. Add brown sugar and beat for another minute.
5. Add in the egg, egg yolk and vanilla and beat on medium high speed. Use a spatula to scrape down the sides as needed.
6. In another bowl, combine the flour, cornstarch, baking soda and salt.
7. Slowly add the flour mixture into the mixing bowl and mix until incorporated.
8. Add 1 1/4 cup of the chocolate chips and mix briefly.
9. Pour the mixture into the prepared dish and press down until level. Bake for 20-25 minutes.
10. Cover with aluminum foil after the first 15 minutes. Baking could take up to 30 minutes.
11. After you remove from the oven, let sit for a few minutes until slightly cooled and then press the remaining chocolate chips onto the top.
12. If you're going to remove it from the pan, use a butter knife to loosen the edges around the sides and then let cool before removing to another dish. Otherwise just serve it out of the cake pan.

Old Fashioned Rhubarb Pudding Cake

While I was on vacation in Montana a week ago, I wasn't totally useless.  I did actually bake some.  My sister just moved into a new house and when she arrived she realized that someone had planted rhubarb in the backyard.  Yippee!!!  She's been cutting and freezing it until I could arrive and use it up.

The hardest part was deciding what to make.  She picked, I baked.  Worked out perfectly.

This recipe was a new one for me.  I honestly can't say that I've ever made Pudding Cake before. Bread pudding yes.  Regular old pudding yes.  Cake, yes.  Not pudding cake though. I have to tell you, it's pretty darn amazing.  I want to try this recipe with other types of fruit too.  The middle really does form a soft bread like pudding.  The top is crusty and sweet and the edges are a bit chewy.  I loved it!

We all couldn't get over how much it tasted like we had added strawberries.  We didn't but it tasted like we did.  Sweet, tender and delicious.  This would also be a great treat for an outdoor picnic or barbecue.

Old Fashioned Rhubarb Pudding Cake

Recipe from Common Sense Home

Ingredients

• 2 cups rhubarb, chopped
• 1 3/4 cups sugar, divided
• 3 Tbsp butter, softened
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 cup all-purpose flour, sifted
• 1 Tbsp cornstarch
• 3/4 cup boiling water

Cooking Directions

1. Cover the bottom of a 8x8 inch or a 9x9 inch square pan with the cut fruit. You can also use a deep dish pie plate.
2. Mix together 3/4 cup of sugar, butter, baking powder, salt, milk, both extracts and flour and whisk until smooth.
3. Pour over the rhubarb, if its too thick add a little more milk until it's pourable.
4. Mix the remaining cornstarch and sugar and sprinkle over the top.
5. Pour the boiling water over the top of it all (don't stir).
6. Bake in a 375 degree oven for 45 minutes.
7. Serve hot or let cool and then invert onto a plate so it's upside down.
8. *This recipe can be doubled to use a 9x13 inch dish.

Pumpkin Tea Cake with Honey Cream

I recently borrowed this cookbook from my local library and I've been wanting to try the honey cream so bad!  Of course, I felt guilty for thinking I could just eat the honey cream with a spoon.  So I made the tea cake too.  Plus, I like saying "tea cake".  

Plus plus, it's pumpkin and I like pumpkin. 

So anyway, I'm extremely glad I made the bread too, oh um I mean the "tea cake".  The honey cream compliments the tea cake really well.  But, I believe it would be just as tasty slathered on a piece of toast or a bagel. Or just use a spoon. 

The pumpkin tea cake has a great pumpkin taste without being too overly pumpkin-y.  The spice is mild as well.  The honey cream is delicious. Smooth and creamy.  It comes out as a very pale golden color and tastes like heaven. Go ahead, make some honey cream today.  You know you want to. 

Pumpkin Tea Cake with Honey Cream

Recipe from Debbie Macomber's Cedar Cove Cookbook page 64

Bread Ingredients

• 2 1/2 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp + 1 tsp pumpkin pie spice
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1 (15 ounce) can solid pack pumpkin (not pumpkin pie filling)

Honey Cream

• 4 Tbsp unsalted butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 2 Tbsp honey
• 1/2 cup confectioners' sugar

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, mix the flour, baking soda, salt and pumpkin pie spice.
4. In the bowl of your stand mixer using the whisk attachment, add the eggs, sugar, melted butter and pumpkin and mix well.
5. Fold the wet mix into the dry mix.
6. Pour into the loaf pan and bake for 1 hour or until a toothpick inserted in the middle comes out with just a few moist crumbs. Let sit for 15 minutes, then run a knife around the edges and remove the loaf from the pan and let cool completely. 
7. For the Honey Cream, mix all the ingredients together in a bowl.  Use a mixer with mixer for a creamier texture. Keep leftovers refrigerated. 

Top 5 of 2014

#5 Ruth's Chris New Orleans Style BBQ Shrimp came in at number 5 for the year.  Hard to go wrong with this recipe, if you are a shrimp lover this is a great recipe to try. 

#4  Homemade Jerky Marinade.  I seriously make this recipe all the time!  It's unusual for me to make the same recipe over and over again and not change anything but this is one that I don't mess with. Great flavor without being too spicy. 

#3  S'mores Cookie Bars are a favorite for so many people.  The bar itself is perfectly chewy and with the addition of the chocolate and marshmallows on top you just can't go wrong.

#2  Crock-Pot Pork Chops are so easy to throw together and let your slow cooker do the work.  The meat comes out so tender and delicious.

#1  Lemon Velvet Cake is just scrumptious.  Perfectly lemony and perfect for the summer.


Thanks for all your support these past years!  I am looking forward to seeing what the New Year brings.

Chocolate Buttermilk Cake (Graveyard Cake)

Guess what I brought to a Halloween party?

Besides the fact that this cake was so much fun for my daughter and I to decorate, it was also fantastically moist, chocolaty and delicious.  Truly a wonderful chocolate cake recipe.

I used this recipe for the frosting because I didn't want anything that would be too thick and fluffy.

I will be making this cake again for other occasions.  It had the perfect chocolate flavor, enhanced by the coffee (which you can't taste) and I'm sure the buttermilk is responsible for how moist it was.  Look no further if you're in the market for a great chocolate cake recipe.

Chocolate Buttermilk Cake

Recipe from Serving Up Southern

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 whole eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup strong, hot coffee

Cooking Directions

1. Preheat the oven to 350º
2. Sift the dry ingredients together (not the sugar) in a medium bowl. 
3. In the bowl of your stand mixer cream together the sugar and the oil. 
4. Add the eggs, vanilla and buttermilk. 
5. Slowly incorporate the flour and then pour the hot coffee in by pouring it down the side of the mixer bowl.  Batter will be thin. 
6. Pour into a jelly roll pan that has been oiled and floured and bake for 20 minutes. Test for doneness by putting a toothpick into the center and if it comes out clean it's ready. 
7. Let cool completely before frosting and decorating. 

Graveyard Decorations: 

Oreo's - cut to look like headstones

Candy Corn - just for decoration

Chocolate Tree - melt chocolate bark and pour some into a zip lock back with the tip cut off or a pastry bag.  Lay a piece of wax paper on a work surface and design your tree.  I recommend not making it too tall, and make sure the branches and truck are wide and sturdy.  Decorate with some Halloween sprinkles if desired.  Let dry and make sure your cake is completely cool before decorating or else your tree will melt. 

Candy Mice - jarred cherries that have been rinsed and dried well.  Dip in chocolate bark and use a Hershey's Kiss for the head.  Place two sliced almonds behind the head for the ears.  Make little eyes with either melted chocolate or sprinkles. 

Frosted Pumpkin Cake

It's that time of year for pumpkin everything!  Believe it or not I am not a fan of pumpkin pie but I do like all other things pumpkin. This cake was calling my name when I got my weekly email from MyRecipes. 

The cake is amazing and the frosting brings it over the top.  The cake is moist and full of pumpkin and cinnamon flavor, the cream cheese frosting is exactly what you'd expect.  Creamy and delicious.  My husband suggested that next time I add some raisins or apples and I couldn't agree more.  I love this cake the way it is but I might experiment next time. 

This is a perfect alternative to pumpkin pie this holiday season, if you're like me and don't care for it that much.  I can't wait to share this one with my friends!

Frosted Pumpkin Cake

Recipe from MyRecipes

Ingredients

• 10.1 ounces (about 2 1/4 cups) all-purpose flour
• 2 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup light brown sugar, packed
• 1/4 cup butter, softened
• 1 tsp vanilla extract
• 2 large eggs
• 1 (15 ounce) can pumpkin puree
• cooking spray

Frosting

• 2 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 1 (8 ounce) package 1/3 less fat cream cheese, softened
• 2 cups powdered sugar, sifted

Cooking Directions

1. Preheat the oven to 350º
2. In a small bowl, whisk together the flour, baking powder, cinnamon and salt.  Set aside. 
3. In the bowl of your stand mixer, add the brown sugar and butter and cream together.  Add the vanilla and the eggs one at a time, mixing after each addition. 
4. Add the can of pumpkin puree and mix well. 
5. Slowly incorporate the flour and fold in. 
6. Spray a 9x13 inch dish with cooking spray and then dump the batter into the prepared dish. 
7. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. 
8. Let the cake cool before frosting. 
9. To make the frosting, add the first three ingredients into the bowl of your stand mixer and blend together.  Slowly add the powdered sugar and mix until smooth. 
10. Frost the cooled cake and serve. 

Cherry Mousse Chocolate Cake

Let me just start out by saying, this cake is pretty amazing.  Let me also say, you need to devote several hours of your day to making it and then you're still not going to eat it until much later.  It isn't necessarily difficult to make but there are multiple steps involved. 

Of course, the end result is pretty beautiful and very tasty. 

So, here's what I suggest.  Read through all the directions first, and then set aside the appropriate time needed to make it. 

If you have a favorite chocolate cake recipe, feel free to use it.  I did notice how the cake does seem more dense after this entire process is over.  I'm sure it's from locking in the moisture once the cake is created and has been frozen/refrigerated. However, the taste is the same as you'd expect from the cake. The mousse is very light, with just a trace of cherry flavor and the chocolate ganache just compliments the entire cake. 

If you're feeling particularly creative and just happen to have some fresh cherries on hand, this would be a fun cake for you to make.  I got to make Italian meringue for the first time with this cake. 

Don't forget, in addition to two round cake pans, you're also going to need a spring form pan.  Definitely a worthwhile cake to make, I think the next time I'll make it it will be for a special occasion.  It's just too pretty to not be oohed and ahhhed over. 

Cherry Mousse Chocolate Cake

Recipe adapted from Baking After Dark

Chocolate Cake recipe from The Pioneer Woman

Ingredients

Chocolate Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp salt
• 4 Tbsp (heaping) cocoa
• 2 sticks butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large beaten eggs
• 1 tsp baking soda
• 1 tsp vanilla extract

Cherry Mousse

• 10 ounces cherries, pitted and chopped
• 2 Tbsp granulated sugar
• 5 tsp powdered gelatin
• 1/4 cup cold water
• 3 egg whites
• 1/2 cup granulated sugar
• 2 Tbsp water
• 2 cups heavy cream
• 1/2 cup granulated sugar

Chocolate Ganache

• 3/4 cup (100 grams) dark chocolate
• about 2 tsp (10 grams) butter
• 1 Tbsp (10 grams) honey
• 1/3 cup heavy cream

Cooking Directions

1. Preheat oven to 350º
2. Spray and flour 2 - 8 inch (or 9 inch) round cake pans and line the bottoms with parchment paper
3. Place the flour, sugar and salt in a large mixing bowl.  Set aside. 
4. In a medium saucepan, melt the butter and then add the cocoa and mix until smooth, add the water and let boil for 30 seconds. Remove from the heat. 
5. Pour the hot chocolate mixture into the flour mixture and stir until smooth and it's begun to cool. 
6. In the dish with the buttermilk, add the 2 beaten eggs, baking soda and vanilla extract.  Pour this mixture into the slightly cooled chocolate/flour mixture and stir until smooth. 
7. Bake for 20 minutes.  Test for doneness with a toothpick, then remove from the oven and set aside. 
8. To make the mousse: In a medium sized bowl, add the sugar to the cherries and let them macerate for 2 minutes. Put the cherries into a blender and puree them until smooth. 
9. Pour the mixture into a small saucepan and cook until just at a boil, then simmer for about 5 minutes. When it starts to thicken, turn off the heat. Let cool.
10. When the cherries are cool - Use a small heat proof bowl to add the water and sprinkle the gelatin over the top, let sit for 5 minutes. Put the dish in the microwave and heat for 20 seconds at 30% cooking power.  Stir.  Microwave again for 20 seconds at 30% power and keep this up until the gelatin is completely dissolved. 
11. Add the gelatin to the cherry sauce and mix it well.  Refrigerate the mixture until it's needed later on. 
12. Make an Italian Meringue: Use the bowl of your stand mixer, on low start to whip the egg whites, use the whisk attachment. 
13. Meanwhile, place 1/2 cup of sugar and 2 Tbsp of water in a heavy bottomed sauce pan over medium heat. Let the mixture boil for 2-3 minutes. 
14. Move the speed of the mixer up to high and pour the sugar/water mixture into the bowl with the egg whites, be careful not to pour it directly over the moving whisk. Whip the egg whites until the bowl is no longer warm to the touch. The egg whites will be fluffy and glossy looking. Move the mixture to another bowl, clean the mixer bowl and place in the freezer so it can be very cold for the next step. 
15. Make whipped cream: Use the whisk attachment and mix the heavy cream and the sugar in the cold mixer bowl until soft peaks form. 
16. Fold the Italian Meringue in with the whipped cream, folding by hand to make sure not to lose it's volume. Once incorporated, carefully fold in the cherry mixture into the whipped cream/Meringue mixture.  When completely combined, store in the refrigerator until the next step. 
17. Remove the cake from the cake pan and place in a spring form pan that is slightly larger.  If you used an 8 inch cake pans use a 9 inch spring form pan, and so on. Place the cake directly in the middle of the pan so there is some space around the edges of the cake. 
18. Put 1/3 of the whipped cherry mixture on and around the cake.  Level the top.  Place in the freezer for at least 20 minutes. 
19. Remove from the freezer and add the second cake to the middle of the pan.  Cover with the remaining whipped cherry mixture and level the top.  Freeze for at least 2 hours or overnight. 
20. To make the ganache: In a medium sized heat proof bowl, add the chocolate, butter and honey.  Heat the heavy cream just to the point of a boil and then pour over the chocolate mixture. Let sit for 1 minute before stirring with a whisk until smooth. 
21. Remove the cake from the freezer and gently open the spring form sides to release the cake.  Top with the ganache and decorate with some fresh cherries then refrigerate for an hour before cutting so it can set. 

Blueberry Loaf Cake with Lemon Glaze

Blueberries are in season right now, quick go pick some!  Just kidding, well not about them being in season.  They are, and you should if you're able. 

I have two blueberry bushes in my back yard and they are nowhere near enough for my family.  I pick about 20, bring them in and watch my daughter devour them.  If I want any, I better eat them outside.  Luckily there are plenty of farms around here where you can go pick your own.  My daughter and I did go pick a half gallon and it's already gone.  Took about three days. 

This bread was one that I made for the 4th of July party with my neighbors. Very moist, yet light and the fresh blueberries just popped in your mouth.  I topped mine with some leftover lemon glaze I made for the lavender cookies I brought.  (link below) and I thought it was a great combination.  You can't beat the taste of lemon with blueberries.  This recipe is nice because you can use frozen blueberries too, making it a bread you can enjoy anytime.  I'll make it again, for sure. 
Blueberry Loaf Cake with Lemon Glaze
Recipe form Taste of Home

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 whole eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 cup fresh or frozen blueberries

Cooking Directions

1. Preheat the oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. Cream the butter and sugar together in the bowl of a stand mixer until light and fluffy. 
4. Add the eggs one at a time, while the mixer is on low. 
5. Add the milk and vanilla and mix until creamy and smooth. 
6. Add the flour and baking powder to a separate bowl and then slowly add to the creamed ingredients until smooth. 
7. Remove the bowl from the mixer and add the blueberries, incorporate carefully by hand so they don't break. 
8. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted in the top comes out clean.  The loaf should be nice and golden brown on top. 
9. Let cool completely before adding the glaze. 

Glaze recipe found here

Pineapple Upside-Down Cake

You're looking at the dish that I see most often at potlucks.  It never fails, Pineapple Upside-Down cake is always on the menu. That's because it's a classic.  Almost all of us have had it and it brings back memories, not to mention it tastes great. 

The cake portion of the recipe is a simple white cake, but the caramel-y, fruity topping (which starts on the bottom, hence the name) takes the place of frosting.  It's sweet and delicious.  

I brought this cake to my neighborhood Memorial Day party and it was perfect because it can withstand being outside in the heat without melting. There's a reason that this cake has made it into "classic" status and has been around for so many years.  

Pineapple Upside-Down Cake

Recipe from Trisha Yearwood

Ingredients

• 3 Tbsp butter
• 1/2 cup light brown sugar
• 1 can (20 oz) Pineapple slices (9 slices needed)
• 5 maraschino cherries, cut in half
• 1 1/2 cups all-purpose flour, sifted
• 2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup vegetable shortening, at room temperature
• 2/3 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 2/3 cup milk

Cooking Directions

1. Use an 8x8 inch pan. Put on the burner on low heat and melt the butter. Remove from the heat and add the brown sugar, stir to combine.
2. Preheat the oven to 350º
3. Place the pineapple slices on top of the brown sugar mixture, 3 rows of 3.
4. Cut the maraschino cherries in half and place one half in the middle of each pineapple, cut side up. Set aside.
5. Sift the flour, baking powder and salt in a bowl and set aside.
6. In the bowl of your stand mixer combine the shortening, sugar, egg and vanilla extract. Mix well.
7. Alternatively add the flour mixture and the milk, starting and ending with the flour. Only mixing long enough to combine after each addition.
8. Carefully pour the mixture on top the pineapple slices using a spatula or spoon to spread it out evenly.
9. Bake for 40 minutes or until done. Check for doneness by inserting a toothpick, if it comes out clean it's done. Or you can press on the middle of the cake and if it springs back, it's done.
10. Remove from the oven and flip over onto a dish, leave the pan inverted on the top for several minutes so the syrup can soak into the cake.

Sugar Cookie Bars

I'm not sure if you recall or not, but my last post mentioned how this past weekend was my daughters birthday Ice Cream Social.  Well, she's not a huge fan of cake, frosting yes, cake not so much.  So I decided to make her these sugar cookie bars and frost them and decorate them just like I would have if I made a cake.  Well, I'm not sure I'm brave enough to show the decorated cookie…it was pretty bad.  I can't decorate to save my life!  But on the positive side, the cookie tasted amazing!

In addition to the cookie bars we also had ice cream obviously.  I got three different flavors and got those plastic sundae cups for the kids to take home with them. I had every topping you can think of and we just let the kids top them as they wanted.  It was a success!

OK, back to the cookie bars.  When baking them, it's important to not over cook them.  I cooked them until the middle wasn't shiny anymore but it didn't look done.  I still took them out and followed the instructions from the original recipe.  It worked.  They were done in the middle and they have great flavor!  The frosting I used was a perfect accompaniment to the cookie.  Nice buttery flavor.

This would be a great dessert for the non-cake lovers in your life.  All the kids loved them!

Sugar Cookie Bars

Recipe from Mel's Kitchen Cafe

Ingredients

• 3/4 cup butter, at room temperature
• 3/4 cup granulated sugar
• 1/4 cup confectioners' sugar
• 2 whole eggs
• 1 tsp vanilla extract
• 1/2 tsp lemon zest (optional)
• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt

Cooking Directions

1. Preheat the oven to 375º
2. Spray a 9x13 inch dish with non-stick cooking spray
3. In a medium bowl (or your mixing bowl), cream together the butter and both sugars. Add the eggs, zest and the vanilla extract and mix for 1-2 minutes. 
4. In a separate bowl, combine the flour, baking powder and salt.  Slowly add the dry mix to the wet mix. Mix until combined. 
5. Pour/press the mixture into the dish.  I found that your hands work best. 
6. Bake for 10-13 minutes.  Do not over bake. The color will remain pale, the sides will not be golden and the middle will just barely be set. 
7. Remove from the oven and let cool before frosting. 

Decorator Frosting

Recipe from AllRecipes

Ingredients

• 2/3 cup butter, at room temperature
• 4 cups confectioners sugar
• 4 Tbsp milk
• 1 tsp vanilla extract
• food coloring of your choice

Cooking Directions

1. Cream the butter and sugar in the bowl of your stand mixer. Add the milk and vanilla extract and cream. Add the color of your choice.

Dinner Club: Theme - Kosher/Israeli

Our lovely and talented host this month was Lisette.  She is the one who chose Kosher/Israeli as the theme, a theme I was not familiar with.  I'm overjoyed with the theme because not only was it something new for us all to try but it tasted amazing.  This is definitely one of my new favorite types of food.  There wasn't one single thing that I tried that I didn't like.  

Thank you Lisette for hosting!  She made two delicious dishes, one was the kebabs you see above. So good. She made both beef and lamb varieties and they were so tasty.  Ton's of flavor, tender and dipped in the cucumber sauce she made was the perfect compliment.  Great job!

Kofta Kebabs

Recipe from AllRecipes

Ingredients

• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1 pound ground lamb (or beef)
• 3 Tbsp onion, grated
• 3 Tbsp fresh parsley, chopped
• 1 Tbsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cayenne
• 1/4 tsp ground ginger
• 1/4 tsp ground black pepper
• 28 bamboo skewers, soaked in water for 30 minutes.

Cooking Directions

1. Mash the garlic into a paste using a mortar and pestle or the side of a chefs knife.
2. Mix the garlic in with the ground lamb and add the the spices. 
3. Form the mixture into 28 balls.  Slide each ball onto a skewer and flatten into a 2" oval. 
4. Place all the skewers into a baking dish and refrigerate for 30 minutes or up to 12 hours. 
5. Heat a grill (indoor or outdoor) to medium heat and lightly oil the grates. 
6. Cook the skewers until they reach the desired doneness.  About 6 minutes per side for medium. 

Lisette also made this yummy Israeli Salad.  Very refreshing.  The dressing was very light and not over powering and the veggies were crisp and cold.  The couscous added another texture.  Loved this side dish. 
Israeli Salad

Recipe modified slightly from "The Shiksa in the Kitchen"

Ingredients

• 1 pound cucumbers, diced
• 1 pound fresh tomato, seeded and diced
• 1/3 cup onion, minced (optional)
• 1/2 cup fresh parsley, chopped
• 3 Tbsp extra virgin olive oil
• 3 Tbsp lemon juice
• salt to taste
• 1/2 cup Israeli Couscous, cooked

Cooking Directions

1. Place all the vegetables, couscous and the parsley in a large bowl.
2. Use a whisk to mix the olive oil and lemon juice and pour it over the top of the salad, mix well.
3. Season with salt and serve at room temperature or chill and serve cold.

Lynn T. brought these amazing Knishes.  I'd never had a Knish before and my first experience with them was true love.  You dip them in some deli mustard first and it was A-MAZING. This was dish number 1 that Lynn brought.  

In case you're wondering, a Knish is a dough filled with a potato onion mixture in this case.  You can either fry them or bake them and I can't wait to make them for my family to try. 
Potato Knish

Recipe from Kosher Culinary Arts

Ingredients

• 2 1/2 cups all-purpose flour
• 3/4 tsp salt
• 1 to 1 1/2 tsp turmeric (optional)
• 2 whole eggs
• 1/2 cup cold tap water
• 2 Tbsp oil
• 1 1/2 pound Idaho or Russet potato, boiled and mashed
• salt and pepper to taste
• 1 whole egg
• 2 Tbsp water
• 1 Tbsp white vinegar

Cooking Directions

To make the potato filling: boil the peeled potatoes until they are tender.  Remove from the heat and mash them up.  Incorporate the sautéed onion, salt and pepper.  The mixture will be thick but if you feel they are too thick you can add a spoonful or two of water. You will need about 3 cups of mashed potatoes. Let cool.

To make the dough: 

1. Combine flour, salt and turmeric in a bowl.
2. In a separate bowl beat eggs with the water, oil and vinegar. 
3. Make a well in the middle of the flour and pour the egg mixture in it.  Work together until a nice soft dough forms. 
4. Knead for one minute. 
5. Wrap the dough in some floured plastic wrap and refrigerate for at least one hour. 
6. Cut the dough in half and work with one half while the other half stays in the refrigerator. 
7. Roll the dough out thin on a lightly floured surface. Stretch the dough in your hands being careful to avoid making holes.  It should be nice and elastic. 
8. Cut the dough into 8 even sized squares. 
9. Fill each dough square with an even amount of the potato filling and seal the edges.

To Bake: 

Preheat the oven to 350-375º. Place the oven rack in the top portion of your oven. Brush the filled knish's with egg wash (1 beaten egg and 2 Tbsp water). Bake 15-20 minutes or until golden. 

To Fry:

Heat 1/4 to 1/3" oil in a skillet.  When the oil is hot (test my placing the handle of a wooden spoon in the oil, if it bubbles around the wooden handle, then it's ready).  You might need to adjust the temperature so that the oil doesn't get too hot. Place the knish's in the oil two at a time. They take about 1 minute on each side, until golden brown. Place on a paper towel to drain the excess oil.

Wendy S. brought this cold salad, it was apples and cinnamon goodness along with a bunch of other flavors.  You don't see many recipes were you grate an apple but we all really liked the texture and flavors.  Thanks Wendy!
Charoset

Recipe from Wolfgang Puck

Ingredients

• 6 cups Granny Smith apples, cored and grated
• 2 lemons, juiced
• 1 cup walnuts, roughly chopped
• 1 cup golden raisins
• 1/2 cup honey
• 1 tsp ground cinnamon
• 1/4 cup kosher for Passover sweet red wine

Cooking Directions

1. Combine all of the ingredients in a large bowl, mix well and serve.

Lynn's second dish was this amazing dessert.  Just look at it, almost too good to eat. Almost. Flavored with orange this was a delicous cake.  The texture was moist with a hint of the olive oil used.  It was another first for me and I loved it! 
Orange Olive Oil Cake

Recipe from Food Network by Melissa d'Arabian

Ingredients

• Butter, for greasing the pan
• 1 1/4 cups + more for the pans all-purpose flour
• 3/4 cup granulated sugar
• 2 whole eggs
• 1/3 cup olive oil
• 1 tsp vanilla extract
• 1 orange, zested and juiced (3 Tbsp juice, 1 Tbsp zest)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• confectioners' sugar for dusting

Cooking Directions

1. Preheat the oven to 350º
2. Grease and flour a 9-inch round cake pan.
3. Use the bowl of a stand mixer (or a hand mixer) and add the sugar and eggs. Mix until light and smooth. Add the orange juice and zest and mix well.
4. Sift the flour, baking soda, baking powder and salt in a medium bowl.
5. Add the flour mixture little by little to the wet ingredients in the mixer bowl. Mix on low, just until incorporated.
6. Pour the dough into the prepared pan and bake for 25 to 30 minutes.
7. Let the cake cool for 15 minutes, dust with confectioners' sugar and serve.

Everyone loved this meatball that was brought by Amber.  Amber is actually a new member to dinner club so we loved having an opportunity to catch up with her and found out what an amazing cook she is.  My husband will love this meatball and I plan to make it for him soon.

The Pomegranate glaze was sweet and tangy at the same time.  Perfect!  Thanks Amber and see you at the next event!

Spinach Beef Meatballs with Pomegranate Glaze

Recipe from Kosher in the Kitch

Ingredients

• 1 sweet onion, diced
• 1 Tbsp Olive Oil
• 3 cloves garlic, minced
• 1 cup frozen spinach
• 1 pound ground beef
• 2 whole eggs
• 1/2 cup bread crumbs
• 1 tsp salt
• 1 tsp montreal steak seasoning

Directions

1. Sautee the onion and garlic in olive oil. When soft and cooked through, add the spinach and cook until warmed through. 
2. In a large mixing bowl add the ground beef and the garlic and onion, mix. 
3. Add the eggs, bread crumbs and seasonings and mix well. 
4. Preheat the oven to 400º
5. Shape the meat mixture into 1" balls and place on a greased cookie sheet. 
6. Bake for 20 minutes or until slightly golden. 
7. Serve with rice, or quinoa and the Pomegranate glaze below. 

Pomegranate Glaze

Ingredients

• 1 cup Pomegranate juice
• 1/4 cup brown sugar
• 1/4 cup balsamic vinegar
• 1 tsp cornstarch
• 1 tsp water

Cooking Directions

1. Bring the ingredients to a boil in a small saucepan, then simmer until the glaze has thickened.

It was a night of many first for everyone, but I was particularly intrigued by this cake that Emily brought.  I asked her what was in it and she strolled through several items you would not normally have just sitting around your kitchen so I couldn't wait to sample it.

The thing I liked most about this cake was how the syrup used on top just sort of made a candy like, chewy bite.  The flavor was so amazing, I really don't know how to describe it.  It's something you really have to experience.  I truly loved this one, thanks Emily!

Basbousa

Recipe from Cousins Cooking it Up

Ingredients

• 2 1/2 cups coarse semolina
• 1 cup desiccated coconut
• 1 cup castor sugar
• 1/2 cup self-rising flour
• 200 grams (7/8 cup) thick yogurt
• 200 grams (7/8 cup) unsalted butter, melted
• 1 tsp vanilla extract
• 25-30 blanched almonds
• milk if needed

Syrup

• 330 grams (1 1/2 cups) sugar
• 250 ml water
• 1 tsp lemon juice
• 1 tsp rosewater

Cooking Directions

1. Preheat the oven to 350º
2. Mix the first seven ingredients in a mixing bowl. Mixture should be quite stiff but you can add a little milk if needed.
3. Spread mixture into a buttered 30x25x5 inch baking tray.
4. Cut into diamond shapes, pressing hard.
5. Place an almond in the center of each diamond shape.
6. Bake for 35-40 minutes or until golden brown.
7. While the cake is baking, make the syrup:  Place the sugar and water in a saucepan and bring to a boil, stir until the sugar has dissolved. 
8. Simmer for 5 minutes without stirring. 
9. Stir in the lemon juice and rosewater and remove from the heat, let cool. 
10. Pour the syrup over the cake while the cake is still hot.  Let cool before serving. 

Melissa Y. brought this yummy appetizer.  No recipe needed here.  It's just a plain bagel smeared with cream cheese and topped with salmon. I believe that smoked salmon was used in this case, found in the meat department of the grocery store. I am quite a fan of salmon so this was right up my ally. It had me craving bagels and lox for days after….

This recipe was my contribution to the night.  I had never heard of these before but I found a recipe on Pinterest on a board labeled Israeli food.  I was thrilled with how they turned out.  It's a pretty basic recipe of making a dough in the food processor.  Keeping it cold and then rolling it out and filling it with a luscious cheese and egg mixture.

The finished Borreka was delicious.  The crust was buttery and soft, the filling was cheesy and flavorful.  I will make them again for sure, great to bring to a party or just to have at home.  

Cheese Borrekas

Recipe from May I Have That Recipe

Ingredients

• 2 1/4 cups all-purpose flour
• 16 Tbsp (2 sticks) unsalted butter, cold, diced
• pinch of salt
• 1 whole egg
• 2 Tbsp ice cold water
• 5 ounces cheddar, shredded
• 6 ounces Feta, crumbled
• 2 whole eggs, beaten separately
• 1/8 tsp salt
• sesame seeds

Cooking Directions

1. Combine the flour, butter and salt in your food processor and pulse until the mixture looks like wet sand.
2. In a small bowl, lightly beat the egg and cold water.  Pour into the flour mixture. Pulse until a dough forms. 
3. Lightly flatten the dough, wrap in in plastic wrap and refrigerate for at least 30 minutes. 
4. Line two cookie sheets with parchment paper and preheat the oven to 350º.
5. Prepare the filling: In a large bowl, combine the cheddar, feta, 1 beaten egg and salt. Stir to combine. 
6. When the dough has cooled, roll it out on a lightly floured surface to about 1/8 inch. 
7. Use a glass or cookie cutter to cut 3 1/2 inch circles. 
8. Use about a 1-2 tsp of filling per dough round.  Fold over the dough and make a half moon shape.  Crimp the eyes using your fingers or a fork. (A fork works best).
9. Brush the tops of the Borrekas with the beaten egg and sprinkle sesame seeds on top.  
10. Bake for 15 minutes or until golden brown. 

I'd also like to thank Lisa F for coming and bringing Challah bread.  I'd never had Challah bread before either but it's sweet and dense and delicious.  Someone mentioned that it makes great french toast and I cannot wait to try that!  

On another note, we had an assortment of wines available at dinner that night.  Lynn told us that her family mixes half sweet red wine with half cream soda so we all tried it.  It was amazing!  Really, who'd have ever thought those two things would be good together? Just goes to show you that you can learn so much from other nationalities (or just from your neighbors)!  I can't wait to see what the next dinner club brings us! Thanks for participating everyone!