I Am Baker

the last first birthday cake

Last Saturday was a bittersweet day.

Surprise-Inside First Birthday Cake!

 

My sweet baby Olivia turned one.

I sat in the chair and watched her play with a wonderful contraption that grandma had bought her, full of bells and whistles and shiny moving parts that can keep a little one entertained for hours.

She moved the pieces with her fingers then would stop to watch her fingers, all at once discovering her ability to maneuver the toys parts and her ability to make her hands do what her brain told them to do.  I could almost hear her thoughts as she went back and forth between wonder and excitement and the simple music of the pieces clinking together.

Surprise-Inside First Birthday Cake!

 

She noticed me watching her and dropped her toy to the side.  She quickly crawled over to my feet and reached out, grabbing my legs to assist her as she pulled herself up.  Standing before me and doing her little toddler dance of bending her knees and rocking back and forth, I knew she wanted on mommy’s lap.  I happily obliged and immediately asked for a kiss.

She nodded her head back and forth ‘no’ as is her habit whenever mommy asks for a smooch.  Then she leaned in to give me one anyway, which erupted into a frenzy of kisses all over her pudgy cheeks and forehead.

She giggled and fell into my arms, both of us sighing and smiling.

Surprise-Inside First Birthday Cake!

 

My sweet baby, no longer a baby, but now a curious and eager toddler, ready to explore the world on a new level, is ready to leave the onesies and bottles behind.

But I am not.

My husband and I decided that we were done having children.  And honestly, five is enough.  It’s more than most.  It’s our perfectly complete family and honestly it’s five more blessings more than I ever deserved.

But saying goodbye to being pregnant and bringing life into the world and nursing and rocking a baby to sleep in the wee hours of the morning… that is not something I am ready for.

Thankfully, there isn’t much time to sit around and mourn the loss of  a role that I was blessed with many times over.

Thankfully, my husband and children remind me often that life changes, people grow, and it’s best to adapt with a smile rather than fight it kicking and screaming.

Thankfully there are many more stages and wonderful life experiences in store.

Surprise-Inside First Birthday Cake!

And thankfully, we get to celebrate them with cake.

The above cake is a “first birthday” surprise-inside cake that I made for Olivia.  To make your very own “number 1″ surprise-inside cake you can follow the directions HERE.  (The link leads to my Countdown Cake with written directions as well as a video tutorial.)

It is a vanilla cake covered in the best basic buttercream and topped with mini rainbow coated chocolate chips.  The pink #1 is also vanilla cake (tinted pink with Ateco food coloring) and McCormick Strawberry Extract added.

In my new book Surprise-Inside Cakes I share many more cakes and techniques as well as snippets and humorous stories about life as a mom and wife.  It’s a great gift for a new mom, for any mom, or for anyone who likes cake!

 

I Am Baker

chocolate ooey gooey cake

I just posted the buttery Ooey Gooey Butter Cake a couple days ago.  The recipe was so fascinating to me that I immediately had to make it in chocolate!

Chocolate Ooey Gooey Cake #cake #chocolate

 

While I really enjoyed this chocolatey richness of this dessert, I think “taste wise” the same results can be achieved by simply making brownies or a rich chocolate cake.  However, I will happily taste-test my theory a few more times.

Chocolate Ooey Gooey Butter Cake #chocolate #cake

 

One thing I do absolutely love about this dessert is the texture.  The thin top layer of delicate chocolate flakiness resting precariously over the ooey gooey molten cocoa flavored lava lusciousness is pretty darn amazing. They battle it out in your mouth, the sweet rich velvet like cake and the crispy top layer of crust.  Just to be clear, there are no losers in that battle.

 

This recipe is just barely adapted from Food Network.

chocolate ooey gooey cake

Ingredients

  • 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
  • 1 (18.25-ounce) package chocolate cake mix
  • 1 egg, plus 2 eggs
  • 1 (8-ounce) package cream cheese, softened
  • 3 to 4 tablespoons cocoa powder
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Heat oven to 350 degrees (325 convection) and prepare and 9-inch round cake pan.
  2. Combine the cake mix, 1 egg, and 1 stick melted butter, and stir until well blended. Pat the mixture into prepared cake pan and set aside.
  3. In a stand mixer on medium speed, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder.
  4. Lower the speed of the mixer and add the powdered sugar. Mix until everything is well combined. Slowly add the remaining 1 stick of melted butter and vanilla and continue to beat the mixture until smooth.
  5. Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.
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Chocolate Ooey Gooey Butter Cake #chocolate #cake

 

Many wise readers informed me on the Ooey Gooey Butter cake that there are many, many different flavors you can try.

I just want you to know, I am willing to sacrifice time and resources to sample every single one of them.  I do it all for you. ;)

I Am Baker

Ooey Gooey Butter Cake

I had never tried an ooey gooey butter cake prior to this one.  I have seen them online of course, but never sampled one for myself. Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas   I saw all the “It’s very sweet” warnings and promptly ignored them. I mean, I have made this. And this. And this. I think I can handle sweet. Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas Stupid. Stupid. Stupid. I am not kidding, I got a toothache after I had one bite. It’s that sweet. Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas   I mean, I am not one of those people who regularly uses those words: ‘too sweet,’ ‘too rich,’ ‘too chocolatey.’ I kind think those can be a bit of an oxymoron. But, in this case?  It applies.   Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas I wonder if there are any from scratch ooey-gooey cakes?  I might be interested in trying one! I used this recipe from allrecipes.com.

Ooey Gooey Butter Cake

Ingredients

    Cake
  • 1 package Duncan Hines yellow cake mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 stick California butter (1/2 cup), melted
  • Filling
  • 1 8-ounce package California cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 stick California butter (1/2 cup), melted
  • 4 cups powdered sugar

Instructions

  1. Heat oven to 350 degrees. (I set my convection oven to 325)
  2. In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and melted butter. Mash together with a fork until all ingredients are fully incorporated.
  3. Spray 9-inch round cake pan with baking spray or use a round piece of parchment in the bottom of the pan. (Using a springform pan would be an excellent option as well)
  4. Press cake mixture into bottom of prepared pan and get as flat as possible.
  5. Place cream cheese, remaining eggs, vanilla and melted butter in stand mixer and beat on medium speed until creamy.
  6. Add in confectioners sugar 1 cup at a time (and on low speed) until all sugar has been added.
  7. Pour cream cheese mixture over cake mixture.
  8. Bake for 35-45 minutes. I moved mine from the oven when the edges were brown, but the center was still a bit giggly. You do not want to over cook.
  9. Allow to cool before serving.
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I did make it a point to use Real California Butter in my recipe, as I think it added a creaminess and richness that is second to none. Ooey Gooey Butter Cake #cake #sweet #butter #dessert #mothersdayideas   And this is about how much I could eat in one sitting.  I mean, don’t get me wrong, it tastes great!  Like, really, really great.  Fantastic!  AMAZING!  It is just one of those dishes best served with a cup of black coffee and your dentist’s business card.

In just a couple days I will be heading to BlogHer Food ’14 in Miami!  While there I will be visiting a Real California Milk cooking demo, and want you to be a part of it too! Did you know that California is the number one dairy state and the country’s leading producer of Hispanic dairy? California also produces more milk, butter and ice cream than any other state and is the 2nd largest producer of cheese and yogurt. (For a complete list of California dairy products, please visit here, and for a list of California cheeses visit here.)

The California Milk Advisory Board has partnered with Giorgio Rapicavoli, a renowned Miami chef and co-owner of the wildly successful Eating House Restaurant in Coral Gables, FL  and Taperia Raca, a Spanish tapas bar. Chef Giorgio will host a lively and tasty interactive demo at BlogHer Food on May 16 from 3:15pm-4pm at the Hilton. (Come see me too!) Guests will learn the tips and techniques for cooking with California Hispanic dairy products from a professional. For more information on Real California dairy products, visit realcaliforniamilk.com or follow on Facebook and Twitter.  If you happen to be there and want to tweet with me, the event hashtag #CADairy. If you can’t be there, be sure to follow along from home!

 

I Am Baker

coming up roses (frosting roses of course!)

Events. Questions. Cakes.  Oh my!

Pink Rose Cake ~ #rosecake #original #rosettecake

 

For all of the readers in South Dakota, I am having a book signing at Zandbroz in Sioux Falls on May 10th.  I will be there from 1:00-3:00pm.  Looking forward to meeting you!

Pink Rose Cake ~ #rosecake #original #rosettecake

 

May 15th - May 17th I will be in Miami for BlogHer Food.  So looking forward to this event!  If you happen to be a reader in the Miami area and want a book signed, please do let me know.  A few had asked so I set up some time; just email me if you want more details! (manda2177@gmail.com)

Pink Rose Cake ~ #rosecake #original #rosettecake

 

I have been so blessed and honored that you are still here, still visiting my little online home.  Your comments and kindness mean the world to me, so thank you.  Thank you for everything.

I have some really exciting changes coming up on my blog, with aesthetic changes and more focus on tutorials and even some new features designed especially to make your experience here better!  (And yes, a more efficient “search” option is included in that!)

Pink Rose Cake ~ #rosecake #original #rosettecake

 

This is my Pink Rose Cake.  I am really loving the soft pink paired with the crisp bold black cake stand.  What do you think?

If you want to see how I make a Rose Cake you can see my picture tutorial here.  If you want a video tutorial on how to make a Rosette Cake you can click here.

I use a Crusting Buttercream recipe when making the roses, but you can easily substitute your favorite frosting.

I also share a full video tutorial in my Craftsy class!  Over 1,500 people have taken the class so far, and the response has been great!

I have seen the students cakes and I am blown away by the talent.  You are all bringing fun and creativity into the world in the best way… with cake!!

I can’t wait to see how you will use the techniques to create your own designs.  So go get signed up for your very own class!

Pink Rose Cake ~ #rosecake #original #rosettecake #iambaker

 

And finally, please do consider getting a copy of my new book, surprise-inside cakes!  This book has been such a labor of love and I would be so grateful for you to get your very own copy. (It’s even discounted on Amazon for almost half off!)

The press for the book has been so humbling and wonderful, I am extremely thankful to all who have shared and been a part of the #surpriseinsidecakes experience!  (To fellow bloggers, if you have shared the book on your blog, please do send me a link so I can add it to the Press page!)

Pink Rose Cake ~ #rosecake #original #rosettecake #iambaker

 

And that’s what is happening in my world.  I hope that you are stopping to smell (and eat!) the roses in yours!

 

I Am Baker

easter egg surprise-inside cake

I have been so inspired by this never ending winter.  Not to make surprise-inside snowflake cakes, but to make flavorful and beautiful cakes that are reminiscent of Spring.

And warm weather.  And sunshine.  And warm weather.  And flowers.

And warm weather.  We got 14 inches of snow last night.  Please send warm weather.

Easter egg suprise-inside cake!

Prep Time: 1 1/2 hours

Cook Time:      1 hour

Cake:

2 packages (2-layer size) white cake mix

1 teaspoon McCormick® Imitation Strawberry Extract

   McCormick® Assorted Food Colors & Egg Dye

   McCormick® Assorted NEON! Food Colors & Egg Dye

 

Buttercream:

1 cup (2 sticks) butter, softened

1 tablespoon McCormick® Pure Vanilla Extract

2 to 4 drops red McCormick® Assorted Food Colors & Egg Dye

1 box (16 ounces) confectioners’ sugar

2 tablespoons milk

 

Egg Surprise Inside Cake

Prepare one of the white cake mixes by following directions on box and adding strawberry extract. Divide cake batter evenly into five bowls. Stir 1/2 teaspoon of food color to each bowl. Add neon pink to one bowl, orange to the next (1/4 teaspoon yellow, 1/4 teaspoon red), yellow to the next, green to the next, and blue to the last bowl.

Place a medium resealable plastic bag in a tall drinking glass and let the edges of the bag drape around the outside edge of the glass. Pour the pink batter into the bag. Remove bag from glass. Twist bag around, then secure with a twist-tie or rubber band. Set aside. Continue with remaining four colors.

Place a piece of parchment paper on a cookie sheet. Cut off a 1/4-inch piece from the tip of one of the corners of the pink bag. Pipe a 1/4-inch thick line of batter lengthwise on the parchment paper. Continue with all the colors until the parchment paper is completely covered in stripes of batter. Lines of batter should be touching each other. (Place the bags of batter in separate glasses to keep them upright while piping out each color.) Use a second cookie sheet if necessary so that all of the batter is used.

Bake in preheated 350°F oven 8 to 10 minutes or until edges of cake start to brown. Cool completely on wire rack.

Using an egg-shaped cookie cutter (approximately 2 1/2 inches across and 3 inches high), cut out egg shapes from the striped cake.

Prepare remaining white cake mix following the directions on the box. Pour about 1 cup of batter into 9×5 loaf pan sprayed with no stick cooking spray. Place the striped cake eggs standing up along the center of the loaf pan so that the entire center of the pan is filled with a line of cake eggs. (Cake eggs should be touching. Do not leave any spaces between them or the white batter will seep in between.) Carefully pour remaining white batter over the cake eggs, filling in the sides first and then pouring over the top.

 

Here is a quick video to show how I did the surprise-inside!
Bake in preheated 350°F oven 40 to 45 minutes or until toothpick inserted into white cake comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack.

For the buttercream, beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Stir in red food color. Frost top and sides of cake with Buttercream.

Makes 12 servings.

Easter Egg Surprise-Inside Cake!

Tips:

  • For ease in cutting out egg shapes, freeze the cookie sheet with the striped cake for about 1 hour.
  • Press cake eggs gently into white batter. Use less white batter under the cake eggs so that they do not float up within the cake.
  • For Fruit-Flavored Buttercream, add 1 teaspoon McCormick® Imitation Strawberry Extract or McCormick® Raspberry Extract or 1/2 teaspoon McCormick® Pure Lemon Extract or McCormick® Pure Orange Extract. If desired, tint lemon frosting with yellow food color or orange frosting with yellow and red food colors.

Chill cake until ready to serve!

Easter Egg Surprise-Inside Cake!

 

I designed and created this cake on my own, and am working with McCormick to bring you new, creative and beautiful recipes as often as possible!  (I was not compensated for the video.)

I Am Baker

peanut butter cake with chocolate frosting {contest closed}

Such a fun treat today!

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

Not only do I get to share an amazing recipe from the new book Sally’s Baking Addition, but I get to give away one copy to a lucky iambaker reader!

It is one of those books that you will reach for again and again, and grow to love it more and more.

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

The second this cake came out of the oven I knew I was in love.  It was pure bliss.

peanut butter cake with chocolate frosting

Ingredients

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup creamy peanut butter
  • 8 Tablespoons (1 stick) unsalted butter, softened to room temperature
  • 3/4 cup dark brown sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon good quality vanilla extract
  • 1/4 cup milk
  • DARK CHOCOLATE FROSTING
  • 2 3/4 cup powdered sugar
  • 2/3 cup unsweetened cocoa powder
  • 6 Tablespoons unsalted butter, softened to room temperature
  • 6 Tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F degrees.Prepare an 8 inch round cake pan.
  2. For the cake: Mix together the flour, baking powder, and salt. Set aside.
  3. Cream together the peanut butter, butter, and brown sugar until light and fluffy; about 2 minutes on medium speed.
  4. With mixer on slow, beat in eggs and vanilla. Scrape down the sides as needed.
  5. Slowly beat in the flour mixture alternately with the milk, mixing until just combined.
  6. Do not overmix. Batter will be thick.
  7. Bake for 32-35 minutes or until toothpick inserted in the middle of a cupcake comes out clean. Allow cake to cool before frosting.
  8. For the frosting:
  9. Sift together the powdered sugar and cocoa powder to assure there are no lumps. Set aside.
  10. With a stand mixer, beat the butter at medium speed until fluffy - about 2 minutes.
  11. With mixer on low, gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla.
  12. Add more powdered sugar if frosting is too dark. Add a pinch of salt if frosting is too sweet.
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Peanut Butter Cake with Dark Chocolate Frosting

For the top I went to my go-to method for decorating a cake and that is the Ateco 846 tip.  I put 1/2 cup peanut butter, 1/4 cup butter softened, 1 cup confectioners sugar, and 1-3 tablespoons of milk in the mixer and blended to a nice creamy consistency.  (add more or less milk to reach your desired consistency)

Then simply just piped out little piles of peanut butter frosting bliss and covered in chocolate sprinkles.

Thank you Sally, for sharing such a great recipe!

I would love to give away one copy of Sally’s new book!

Sally Baking Addiction

Simply tell me, “What is your favorite recipe on Sally’s Blog?” (Sally’s Baking Addiction)

Giveaway rules are HERE.  This giveaway is open to residents of the US and is open until April 18th, 2014.

Peanut Butter Cake with Rich Chocolate and Peanut Butter Frosting! #peanutbuttercake #cake

 

 

 

I Am Baker

boston cream pie surprise inside cake™

When I realized what day today was I immediately started baking.

Baking for me is therapeutic.  It helps me to sort out my head and thoughts.Boston Cream Pie Surprise Inside Cake™

I can still remember the moment I heard of the Boston bombings.  Like everyone else, it was shock.  Horror.  Dismay.

I grieved for the three precious lives lost and felt such sorrow for the 264 others who were injured and suffered other life-altering wounds.

I sat in disbelief as it became apparent…  Someone did this on purpose.

But over the course of the next few days and weeks something else became apparent.

Boston Cream Pie Surprise Inside Cake™

 

Through tragedy, the people of Boston (and ultimately all of America) were united.

These people; the victims, the survivors, and every single person who stepped into the role of hero not by choice, but by circumstance.

These people are united in compassion and strength and love.

Boston Cream Pie Surprise Inside Cake™

 

I simply made a tradition Boston Cream Pie following this recipe, but made a couple little changes.

There are three layers representing the three lives lost.

There is a heart.

A sweet, small little heart, but that represents the unity and love that the people of Boston share.

I am so humbled by these people who have endured terrorism and hate, yet have chosen to come out of it with solidarity, allegiance and friendship.

You are most definitely #bostonstrong.  You are an inspiration.

I Am Baker

green ombre cake

Disclosure: This is a paid post sponsored by McCormick. All thoughts and opinions are my own.

Back in 2010 I made a green ombre cake (although I called it a graduated layer cake because I didnt know the word ombre existed and it was before the trend started).  I have always felt like that cake is ugly.  Seriously ugly.

Green Ombre Layer Cake

Wouldn’t you know, it’s one of my post popular posts to this day.  So today I am offering up a new and improved model.  Same general idea, but slightly better photography.

I also switched things up and used McCormick Green Food Coloring.  A 1 ounce bottle was the perfect amount for this cake.

How to Make a Green Ombre Layer Cake!

 

I made one white cake recipe (you can certainly use a box mix here!) and divided it into six bowls.

The first bowl I left plain, the second I used 2-3 drops, the third was 4-5 drops, the fourth was 1/4 teaspoon, the fifth was 1/2 teaspoon, and the sixth was about 1 teaspoon. (I just poured out the rest of the bottle.)  However, McCormick has this amazing Green Tinting Guide that is the perfect way to know exactly what colors you are making!

McCormick Green Tinting Guide

I love this great chart!  You really can’t go wrong when it’s laid out so simply and beautifully.

How to Make a Green Ombre Layer Cake!

 

It should look roughly like this after you have added food coloring and thoroughly mixed the coloring into the cake batter.

I then poured the batter into prepared 6-inch round cake pans.  I only have three, so I baked the cakes three at a time for about 18 minutes at 350 degrees.  Be sure to start checking your cakes at 15 minutes and remove when an inserted toothpick is removed clean.

How to Make a Green Ombre Layer Cake!

 

After the cakes have cooked and cooled, I stack them on my cake stand.  Start with the darkest layer, and cover it in about 1/4 cup of white frosting. (This buttercream recipe works well because it is so white)

Place the next darkest layer on top and add more frosting.  Repeat until you have stacked every layer and be sure to end with the white layer on top.

Cover the cake in a crumb coat of buttercream, chill for about 30 minutes in fridge, and then cover in a final smooth coat of buttercream.

Green Ombre Layer Cake covered in Green Sprinkles

 

For the outside decoration I pressed three different color green sprinkles into the upper edge of the cake.  I tried to get the darkest color at the very edge, then the medium green in the middle, then a lightest green trickling down a bit.

A nod to the ombre interior.

Green Ombre Layer Cake covered in Green Sprinkles

Do you ever want to get really clean cuts when presenting a cake?  Here is my trick.

VERY chilled cake.  VERY hot knife.

I will freeze my cake for at least 2 hours before serving.  I will then place a very sharp knife into a glass of boiling water.  Remove the knife, wipe dry and make your first cut, then dip back into the boiling water to clean and re-heat.

Green Ombre Layer Cake covered in Green Sprinkles

When the cake is kept chilled it also decreases the chances of color bleeding.

Don’t you love fun tips that make our lives easier???

Green Ombre Layer Cake

McCormick also has a great recipe for a Green Ombre Cake that is three layers.  They take it a step further and add extra vanilla for a punch of flavor.  Love that!

This cake is perfect for St. Patrick’s Day celebrations.  Wouldn’t it be fun covered in rainbow sprinkles??  And maybe you can add vodka to the frosting?  Like that new Cake flavored vodka?  HOW AMAZING WOULD THAT BE?!?

Sorry.  I will stop yelling now.  I dont’ know what it is about St. Patrick’s Day that makes me want to consume massive amounts of colorful sweets and booze! ;)

 

 

I Am Baker

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

You may have noticed.

I know I have.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

My blog has turned into a den of gluttony.  A shameful place to gorge on insane amounts of calories.  A sinful stuff fest.  Can it be stuffed into something?  Then I will do it.

I feel as if I need to share a behind the scenes with you.

I have been baking like CRAZY.  Cake after cake after cake.  Most of these cakes are for jobs or editorial images only so I haven’t been able to share on my blog.

And after a long week of intricate designs and complicated recipes and cake…

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

I just want to indulge.  I want mindless.  I want stuff stuffed into intimate cheesecake crevices.  I want to ignore calories and complicated instructions.

Cheesecake.  Oreo.  Cookie dough.  Can of cherry stuff.

Yum.

Cherry Cheesecake with Oreos and Chocolate Chip Cookie!

 

Cherry Cheesecake with Oreos and Chocolate Chip Cookie

Ingredients

  • 1 6-ounce package of Oreo premade pie crust
  • 2 tablespoons melted butter
  • 13-14 Oreos (I used the vanilla and chocolate variety)
  • 1 36-ounce container Nestle cookie dough
  • 2 8-ounce packages cream cheese (room temperature)
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 21-ounce can cherry topping

Instructions

  1. Melt butter and in a medium bowl, combine with Oreo crumbs. Press into a well prepared 7-inch springform pan and create a bottom crust.
  2. Press Oreos into crust, vanilla side down.
  3. Scoop out mini balls of cookie dough and press onto each individual cookie.
  4. Prepare Cheesecake:
  5. Place cream cheese in stand mixer and mix for 30 seconds to a minute on medium-high speed. You want to cream cheese to be creamy in texture.
  6. Add in sugar and then eggs, one at a time. Scrape bowl with spatula and mix for about 30 more seconds on medium, until all ingredients are fully incorporated.
  7. Pour cheesecake mixture into pan with Oreos and bake for 35-45 minutes at 350 degrees. (I baked for 40 minutes at 325 degrees in my convection oven.)
  8. Chill for two hours before serving.
  9. When ready to serve, pour cherries over cheesecake.
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Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

As you can see, I opted for easy.  Store bought pre-made ingredients.  I also chose to only put the cookie dough over each cookie, instead of making it a whole layer.  Since we are big cheesecake fans here, it just made more sense.

And don’t look to close at the picture above or you will see it PRE Oreo crust layer.  I went back and removed all the cookies and added that.  Seeing as the cheesecake would seep all the way to the bottom, I needed a delicious place for it to land!

Cherry Cheesecake with Oreo and Chocolate Chip Cookie!

 

This dessert was completely inspired by these Chocolate Chip Oreo Filled Cheesecakes by Lauren’s Latest.

 

 

I Am Baker

blueberry banana banana bread cake with brown butter glaze

If you read here you may know this already, but I am a huge fan of banana bread and blueberries.  Like, HUGE.  It would probably be my request for last meal should I ever end up on death row.

Blueberry Banana Banana Cake with Brown Butter Glaze

 

And if that should ever happen, please, someone teach my children that its ok to use shortening in buttercream and still call it buttercream.

And also, if that should ever happen, please take a picture of me because I am sure I will be skinny.  I heard that people who don’t eat a cake everyday weigh less than people who do.

Blueberry Banana Banana Cake with Brown Butter Glaze

 

But anyway.

Since I am still legally allowed to eat a cake a day I will start with this bad boy.

But before I show you the recipe, I need to talk about the star of this show.

Brown Butter Glaze!

Brown. Butter. Glaze.

I um… well… it has left me speechless on more than one occasion but that doesn’t translate well for a blog post for I will try to describe it.

Its yummy.

Blueberry Banana Banana Cake with Brown Butter Glaze

 

I had a hard time not pouring it ever EVERYTHING.  Mostly because I ran out so quickly, but thankfully it is easy to make so yippee!

brown butter glaze

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 cups sifted confectioners' sugar
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk

Instructions

  1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Its best to use an aluminum pan or pan that does not have a black bottom. You will want the butter to smell nutty and be a dark brown color.
  2. In a medium bowl, add sugar, vanilla and 2 tablespoons milk. Stir. Cover the bowl with cheesecloth that has been doubled over.
  3. Carefully pour butter over the sugar mixture. The cheesecloth should catch the very dark and burnt bits.
  4. Stir until smooth. If glaze is too thick, add more milk. Use immediately.
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This recipe was adapted from Martha Stewart.

In the small, teeny-tiny, microscopic chance that you want to make this without the glaze, I will not be mad.  ONLY because the cake in itself is quite delicious.

blueberry banana banana bread cake

Ingredients

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 1 cup sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • Pinch of salt
  • 2 cups fresh blueberries

Instructions

  1. Put bananas in a large bowl and shmush with a fork. Melt butter, then pour over bananas and incorporate with fork.
  2. Add in sugar, beaten egg, and vanilla. Mix well.
  3. Pour flour, cinnamon, baking soda and pinch of salt over banana mixture. Add blueberries over flour and stir all ingredients until just combined.
  4. Pour mixture into a prepared 8-inch round pan. Bake for 35-45 minutes. (At the 30 minute mark, I have covered the cake with foil to prevent the edges from burning.)
  5. Can be served immediately.
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Recipe adapted from the always amazing Simply Recipes.

Blueberry Banana Banana Cake with Brown Butter Glaze!

 

If you want, you may simply omit the blueberries.

Just don’t tell me.