Lincoln's Red Velvet Cheesecake Cake

Lincoln's Red Velvet Cheesecake Cake

This was another cake we had for thanksgiving, ya'll know I am forever trying something different. This is truly one cake you shouldn't do in one day, after two attempts a the cheesecake I finally put it together usually my cheesecakes come out really good on the first try this is why I think that maybe I had too much going on once again I am my hardest critic.

cake and frosting adapted from Apple A Day, originally adapted from Saveur
cheesecake adapted from Martha Stewart

Ingredients:

For the cheesecake:
1 1/4 pounds bar cream cheese (20 oz), room temperature
3/4 cups sugar
1/2 teaspoon finely grated lemon zest, plus 1/2 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
2 large eggs
1/2 cup sour cream

For the cake:
2 1/2 c. cake flour
1 1/2 c. sugar
1 tsp. baking soda
1 TBSP cocoa powder
1 tsp. salt
2 eggs
1 1/2 c. vegetable oil
1 c. buttermilk
2 TBSP (1 oz.) red food coloring
1 tsp. vanilla extract
1 tsp. white distilled vinegar
For the frosting:
12 oz. cream cheese, softened
12 oz. butter, softened
1 1/2 tsp. vanilla extract
3 c. confectioners' sugar
1 bar white or dark chocolate (Optional for decoration), I used Ghiradelli

Directions:

For cheesecake:
Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
Cut parchment paper in a circle and line the bottom of the cheesecake pan. Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of springform. Bake until just set in center, about 45 minutes. Remove pan from water; let cool 20 minutes. Run a paring knife around edge; let cool completely. Cover; chill overnight, then wrap in plastic wrap and freeze.
For the cake:
Preheat oven to 350°. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
Divide batter evenly between 2 greased and floured 9" round cake pans and bake 25-30 minutes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely, then level.
Frosting:
Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
Assembly:
Place bottom layer on cake stand. Remove cheesecake from freezer, unwrap, and remove from metal bottom, then peel off parchment paper. Place cheesecake layer on top of the bottom layer of the red velvet cake. If the cheesecake is wider than the cake, and it is necessary to to trim it, wait approximately 10 minutes for the cheesecake to soften, then trim it with a knife. Place top layer of cake on top of the cheesecake, and coat with a generous layer of the cream cheese frosting to act as the crumb coat. Be careful not to get any red velvet crumbs in the bowl of frosting! Refrigerate approximately 30 minutes, then frost with as much of the remaining frosting as necessary. Top with shaved white chocolate and/or shaved dark chocolate. Refrigerate until ready to serve. (This cake doesn't have to stay in the fridge until IMMEDIATELY before serving, so don't worry if you have a 30 minute lapse between the refrigerator and serving.)

Paula Deen's Carrot Cake with White Chocolate Cream Cheese Frosting

Paula Deen's Carrot Cake with White Chocolate Cream Cheese Frosting

Ok so my hubby #1 supporter said it tasted good......I feel like I need to keep working on it so I want post the recipe until i get this one perfect.

Lemon-Mango Supreme Cake

Here is my newest creation for Thanksgiving a Lemon Mango Supreme Cake it was very tasty. I tried to be a little creative with my icing, so I'm gonna work on my decorating skills.

You Will Need:

• 1 1/3 Cups Water
• 1/3 Cup Vegetable Oil
• 3 Large Eggs
• 1 Pkg of Duncan Hines Lemon Supreme Cake
• 1/2 Cup Fresh Mango Puree
• 2 tsp Lemon Juice
• 1 (3.4 oz) pkg instant lemon pudding and pie filling

Pan Size / Bake Time:

• Bundt®: 38-43 minutes

1. Prep: PREHEAT oven to 350°F for metal or glass pans, 325°F for dark or coated pans. GREASE sides and bottom of each pan with shortening. FLOUR lightly or you can use Pam's Baking Spray much easier. .
2. Mix: BLEND dry mix,pudding, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds).Add mango puree & lemon juice, BEAT at medium speed for 2 minutes. POUR batter in pans and bake immediately.
3. Bake:  Add 3-5 minutes to bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.

The 2011 Florida Classic

Divine Diva JJ & Hubby traveled to the Annual Florida Classic in Orlando, FL. What a great time we had once again at our hotel Cypress Harbour Marriott Vacation Villas. It's worth every penny we sat on the patio on the lake and enjoyed Cranberry Mimosas

After a day of shopping we enjoyed a relaxing evening by the waterfalls and the pool in the hot tub so if you're ever in Orlando and want a great place to relax check out the Cypress Harbour.
http://www.marriott.com/hotels/hotel-information/travel/mcocy-marriotts-cypress-harbour/

Shrimp & Spinach Penne

This is a quick meal, very tasty with a Italtian feel this is my own creation so let me know your thoughts and if you try the recipe please post your comments.

1lb Large Shrimp

2 cups Spinach you can use frozen spinach

1  cup of frozen sliced mushrooms

1 cup parmesan shredded cheese

1 cup college inn culinary broth- White Wine & Herb

1/2 cup of milk

2 tablespoons garlic powder

2 tablespoons Montreal Chicken Seasoning (McCormick Grillers)

1 15oz jar Roasted Garlic Alfredo Sauce

1. Cook the Spinach & Sliced Mushrooms in a saucepan add cup of white wine and herb broth. Cook until the mushrooms and spinach are tender.

2.Once you get the spinach and sliced mushrooms going put on your penne pasta.

3. Once the spinach and mushrooms are tender add in the 1lb of shrimp add seasonings cook until they are pink.

4. Add Penne Pasta and then Slowly stir in the Roasted Garlic Alfredo Sauce

Let simmer for about 5 minutes on medium heat and then serve......ENJOY!!

A Little Something Different Moroccan Chicken Stew

This sunday we didn't have our traditional sunday dinner.............I wanted to try a new recipe called Moroccan Chicken Stew

2 tablespoons olive oil

8 skinless, bone-in chicken thighs (about 2 pounds)

2 medium red onions, sliced (about 2 cups)

1 large green pepper, cut into 1-inch pieces (about 1 1/2 cups)

2 cloves garlic, finely chopped

1 teaspoon ground cinnamon

1 tablespoon curry powder

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup

1 can (about 15 ounces) chickpeas (garbanzo beans), rinsed and drained

The recipe by Campbell's calls for 1/3 cup slivered almonds, toasted r

• Heat the oil in a 5-quart saucepot over medium high heat.  Add the chicken in batches and cook until well browned on both sides.  Remove the chicken from the saucepot.
• Take the cooked chicken and add it to the crockpot.  Add the onions, pepper and garlic, also add the cinnamon and curry let it cook for about 30 mins.  Stir in the soup and the chickpeas let simmer for another 30 mins. 
• Plating tip we learned Sunday while watching Chopped is to make sure you use the correct plate for your dish. I hope that some of you will try this recipe it's very good trust me I was a little scared too .

Mini-Focaccias

INGREDIENTS

1 can of Grand's Biscuits

2 teaspoons olive oil

2 cloves garlic, finely chopped

2 tablespoons chopped fresh basil leaves

2 tablespoons shredded fresh Parmesan cheese

Crumbled Sasuage or Bacon Pieces

DIRECTIONS

1 Heat oven to 375°F. Place biscuits on microwavable plate. Microwave uncovered on High 30 to 40 seconds, turning biscuits over halfway through microwave time, until soft enough to press into rounds.

 

2 Spray cookie sheet with cooking spray. On cookie sheet, place biscuits 3 inches apart. Press or roll each to 4-inch round. Brush tops of biscuits with oil. Sprinkle with garlic, basil and cheese also add Crumbled Sasuage by Jimmy Dean or Real Bacon Pieces

 

3 Bake 12 to 16 minutes or until edges are golden brown.

Rum Cakes for Sale

Place you orders now for my special "Rum Cakes" First Week Special was $8.00 they are now $10.00 but worthy every penny....More cakes will be available for purchase stay tuned for the order form.