Replies

Red Velvet Bundt Cake

Ingredients for the cake:
1 1/2 cups granulated sugar
2 cups all purpose flour plus 2 tablespoons
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup low fat buttermilk
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
3 teaspoons red food colouring paste
1/2 cup boiling water
For the glaze:
1 1/2 cups powdered sugar sifted to remove lumps
3 tablespoons heavy whipping cream or half and half plus more if necessary to achieve desired texture

Instructions
For the cake:
Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch bundt pan generously with butter, and set aside.
In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt with a wire whisk.
Measure the buttermilk and vegetable oil into a large liquid measuring cup.
Add the eggs and vanilla to the milk mixture, along with the red food colouring, and whisk all the wet ingredients together with a fork.
Add the wet ingredients to the dry ingredients and whisk together just to combine (until no streaks of flour remain and the batter is a smooth, even red colour.
Slowly add the boiling water, whisking constantly until the batter is smooth and everything is combined.
Pour the batter into the prepared bundt pan and bake for about 35-40 minutes or until the a toothpick inserted into the middle of the cake comes out clean.
Let cool in the pan on a wire rack in the pan until almost cooled completely to room temperature.
Place an inverted plate over the bottom of the bundt cake and flip gently. The cake should slide out of the pan easily and sit nicely on the plate. Trim the bottom of the cake slightly, if necessary, to ensure it will sit flat.

For the glaze:
Add the powdered sugar to a small bowl and drizzle the heavy cream in one tablespoon at a time, stirring after every addition.
If necessary, add a little more cream until the desired consistency is reached.

Assembly:
Drizzle the glaze over the top of the cake and let it drip down the sides.
Crumble the cake scraps leftover from levelling the cake on top of the glaze, and serve.

Notes
Make this cake up to 2 days ahead of time, storing it in the fridge in an airtight container until ready to serve.

https://thebusybaker.ca/red-velvet-bundt-cake/

Chocolate Peanut Brittle

Ingredients
1-1/4 cups salted peanuts
1/4 cup Dark Cocoa
1 tablespoon unsalted butter
1 teaspoon baking soda
1/2 cup light corn syrup
1/4 cup whipping cream
1 cup sugar

Directions
Lightly butter cookie sheet; set aside. Stir together cocoa and baking soda in small bowl; add butter. Set aside.
Stir together sugar, corn syrup, and whipping cream in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved. Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F. on candy thermometer or until syrup, when dropped into very cold water, separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat; stir in cocoa mixture. Immediately pour onto prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into 1/4-inch thickness. Place cookie sheet on wire rack; cool completely.
Snap into pieces!

http://dyingforchocolate.blogspot.com/2022/01/chocolate-peanut-brittle-peanut-brittle.html

Yellow cake with Nutella (Ciambellone soffice con Nutella)

Ingredients
2 large eggs (room temperature)
1 large yolk (room temperature)
1 cup sugar
½ cup milk (room temperature)
½ cup vegetable oil
1 teaspoon vanilla
2 cups pastry/cake flour*
1 ½ teaspoons baking powder
1 pinch salt

*To make homemade pastry/cake flour, for every cup of all purpose flour remove 2 tablespoons of flour and replace with cornstarch, sift to combine.

EXTRAS
½-¾ cup Nutella
powdered sugar for dusting

Instructions
Preheat oven to 350° (180° celcius). Grease and flour 2 x 8 or 9 inch (20-22cm) cake pans (springform or classic) or line with parchment paper.
On medium speed beat the eggs, yolk and sugar for approximately 2 minutes, add the water, oil and vanilla, beat again for 1 minute. Add the flour, baking powder and salt, beat for 2 minutes.
Pour the batter into the prepared pans, bake for approximately 20 - 25 minutes (check with toothpick to make sure they are done, when 2 or 3 crumbs are stuck to the toothpick they are done). Let cool for about 15 minutes before removing from the pans and cool completely before filling with the Nutella.
On round serving dish place one of the cakes top down, spread with the Nutella*, then place the 2nd cake on top (top side up) and dust with powdered sugar. Enjoy!

*If the Nutella is too hard to spread then you can thin it out either by heating in a microwave or by heating with a bain marie.

Notes
For room temperature ingredient remove from the fridge 1-2 hours before using, depending on the warmth of your house.
For storage, wrap the cake in plastic wrap and keep it at room temperature. It should keep for a couple of days.
The cake can also be frozen. Freeze tightly wrapped in plastic in an airtight freezer safe bag or container. Properly stored it will keep for up to six months in the freezer.

https://anitalianinmykitchen.com/yellow-cake-nutella-ciambellone-soffice-con-nutella/

Norwegian Apple Cake

Ingredients
4 Granny Smith apples, peeled and sliced 1/2-inch thick
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 tablespoons ground cinnamon
1 cup salted butter, room temperature
1 1/4 cups Imperial Sugar Extra Fine Granulated Sugar
3 eggs
1 1/2 teaspoons baking powder
1/2 cup milk
2 cups all-purpose flour*

Directions
Preheat oven to 350°F. Coat a 9-inch springform pan with nonstick spray. Set aside.1
Place sliced apples into a large bowl. Sprinkle 3 tablespoons granulated sugar and cinnamon. Stir to coat evenly. Set aside.2
In bowl of a stand mixer fitted with paddle attachment mix butter and 1 1/4 cup granulated sugar together on medium speed until creamy, about 2 minutes. Add in eggs one at a time and mix until combined, scraping sides and bottom of bowl as necessary. Add baking powder and mix to incorporate.3
Turn mixer to low speed and in alternating additions, add flour and milk, beginning and ending with flour, until just combined. Don’t overmix.4
To assemble, cover bottom of prepared pan with apples. They can overlap, but you want a single layer. Top apples with cake batter and spread evenly to cover all apples. Press remaining apples into batter vertically making concentric circles in batter.5
Bake for 55- 65 minutes, or until cake is set in center and a toothpick comes out clean.6
Allow cake to cool for 15 minutes in pan. Run a knife around edges to release from sides of pan.7
Serve warm with whipped cream, dusted with powdered sugar, or topped with ice cream.

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

https://www.imperialsugar.com/recipes/norwegian-apple-cake

Bittersweet Chocolate Pound Cake

Ingredients
Cake
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups water
2 tablespoons instant coffee granules
6 ounces unsweetened baking chocolate, broken into pieces
2 cups sugar
1 cup Land O Lakes Butter, softened
1 teaspoon vanilla extract
3 large Land O Lakes Eggs
Glaze
2 ounces unsweetened baking chocolate, broken into pieces
3 tablespoons Land O Lakes® Butter
1 1/2 cups sifted powdered sugar
2 to 3 tablespoons water
1 teaspoon vanilla extract
Powdered sugar, if desired

How to make
STEP 1
Heat oven to 325°F. Grease 10-inch Bundt® pan. Set aside.
STEP 2
Combine flour, baking powder and baking soda in bowl. Set aside.
STEP 3
Bring water and coffee granules to boil in small saucepan; remove from heat. Add 6 ounces baking chocolate; stir until smooth.
STEP 4
Combine sugar, butter and 1 teaspoon vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; beat at high speed 5 minutes. Gradually add flour mixture alternately with chocolate mixture, beating at low speed, until well mixed. Pour into prepared pan.
STEP 5
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes.
STEP 6
Melt 2 ounces baking chocolate and 3 tablespoons butter in small heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in powdered sugar alternately with water until desired glazing consistency. Stir in 1 teaspoon vanilla. Drizzle cooled cake with glaze; sprinkle with powdered sugar, if desired.

https://www.landolakes.com/recipe/16695/bittersweet-chocolate-pound-cake/

Classic New York Cheesecake

Ingredients
For the Crust
1-1/2 cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
1/8 teaspoon salt
For the Filling
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
1/4 teaspoon salt
6 large eggs
1/2 cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Instructions
For the Crust
Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
Reduce the oven temperature to 325°F. Set a kettle of water to boil.
Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it’s not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.

Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil – you can’t have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don’t worry – the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

https://www.onceuponachef.com/recipes/new-york-style-cheesecake.html

For those having a hard time finding cream cheese. There are step by step pictures and a video.

How To Make Cream Cheese

Ingredients
4 cups milk I prefer whole milk
2-3 tbsp lemon juice
pinch salt, optional

Instructions
In a heavy-bottomed saucepan, heat 4 cups of milk on medium-high heat. Stir milk constantly until it starts to simmer and then boil for a bit.
4 cups milk
Reduce the heat to medium. Add the lemon juice 1 tablespoon at a time with a minute in-between. Continue cooking and you will see it curdling.
2-3 tbsp lemon juice
Stir constantly till the mixture has separated completely, this should take just a few minutes. There will be a green liquid on the bottom and thick curdles on top. Remove from the heat. This all happens real quick. I am talking only a couple of minutes.
Place a strainer with a cheesecloth over a large bowl. Pour the curd mixture into the sieve. Let it strain and get rid of the whey, then let the curds cool for about 15 minutes.
Transfer the curds to a food processor or blender and mix until they are now a totally smooth and creamy creation. It will take around 3 to 4 minutes. Keep going if your cream cheese is grainy.
Add salt, mix, and taste. Add more if you want more flavor. Now is when you can add herbs too, like garlic or any other flavors you like.
pinch salt, optional
Store this cream cheese in the fridge. Use it within 7 days, but if stored properly it will probably keep for up to 2 weeks.

https://www.southernplate.com/how-to-make-cream-cheese/