One of life’s great joys is sitting down to a family meal with your nearest and dearest. On this blog you will find some awesome recipes from all over the world, that will make your family count their blessings!
So please feel free to click on "FOLLOW" and receive a free piece of Fried Chicken.
¼ cup shredded Swiss, Cheddar or your favorite cheese, optional
Bacon, cooked and crumbled, optional
Instructions:
Preheat oven to 400F/200C degrees. Scrub potatoes, prick with fork and bake for about an hour or until tender. Remove from oven and let potatoes sit for 15 minutes to cool slightly.
Cut potatoes in half lengthwise. Carefully scoop out pulp leaving a thin layer in shell. Mash potato, then use an electric mixer on low until smooth.
Heat milk and butter over medium low heat in saucepan until butter is melted. Add to mashed potatoes; cream together well. Stir in sour cream, and 2 Tbs cheese if using. Season to taste with salt and pepper.
Heap mixture into potato shells. Sprinkle with crumbled bacon if using and remaining cheese if using.
Place potatoes in baking dish; bake another 20 minutes or until golden brown. Remove from oven, garnish with chives and serve.
Source: Adapted from Taste of Home, as published in Carolina Country magazine, May, 2012
Ingredients
Crust:
1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)
2 T. butter, melted
Filling:
1 (20 oz.) can crushed pineapple, drained
3/4 c. sugar
1/2 c. cold water
2 envelopes unflavoured gelatine
1 (8 oz.) package cream cheese, cubed
1 1/2 c. halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
1/2 c. finely chopped pecans
2 c. whipped topping (such as Cool Whip)
Directions
For the Crust:
1. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring form pan coated with non-stick cooking spray; set aside.
For the Filling:
2. In a small saucepan, cook crushed pineapple and sugar over medium heat for 5 minutes or until heated through.
3. Place cold water in a small bowl and sprinkle with gelatine; let stand for 1 minute. Stir gelatine mixture into the warm pineapple mixture.
4. Reduce heat to low and add cubed cream cheese. Cook and stir until cream cheese is melted and the mixture is well blended. Remove from heat and cool completely.
5. Stir the grapes, mandarin oranges, cherries, and pecans into the cooled cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight.
For Minis: Instead of making vanilla wafer crumbs and butter mixture, place a single vanilla wafer cookie in the bottom of muffin tin cups that have been very lightly sprayed with non-stick cooking spray. Fill muffin tin cups full with fruit salad mixture. Cover and refrigerate overnight.
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
DIRECTIONS
1. Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.
Verhit die oond tot 180 ºC (sonder waaier) en smeer ’n oondvaste bak (met ’n inhoudsmaat van 2 liter) met botter (ekstra).
Meng die eiers, melk en suiker. Meng die meel en bakpoeier en gooi die melkmengsel daarby.
Gooi die beslag in die gesmeerde bak, met die klontjies botter bo-op en bak dit vir 30 minute. Skakel die oond af en los die poeding daarin vir so 20 – 40 minute in die oond om af te koel en te stol. Ons ons eet die poeding gewoonlik warm, maar koud is dit net so lekker – dan smaak dit amper soos ’n korslose melktert.
In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
Press into the bottom and up the sides of a 9-inch spring form pan. You could use a pie pan but I've found that a spring form pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
Add vanilla and lemon juice and mix until combined.
Gently fold in the whipped topping. Pour filling into the prepared crust.
Heat fudge and peanut butter in two small separate bowls for 20-30 seconds or until warm. Drizzle over filling.
Freeze for 4-6 hours or until pie is firm. Remove the cheesecake from the freezer about 10 minutes before serving to make cutting easier. Garnish with peanut butter and chocolate candy bars.
1. In a large bowl, mix together butter and light brown sugar until light and fluffy (about 3 minutes). Add vanilla extract and beat until combined.
2. With the mixer on low speed, alternate mixing in flour and sweetened condensed milk and mix until combined. Gently fold in mini chocolate chips with spatula.
3. Line 8x8-inch pan with parchment paper, with it going up over the sides of the pan so you can easily remove the fudge after it is chilled. Press the cookie dough into the pan (the cookie dough may be sticky, so lightly flour your hands).
4. Cover the bars with plastic wrap and refrigerate for 3 hours or overnight until firm.
5. For topping, combine the peanut butter and white chocolate chips in a microwave-safe bowl and heat until smooth. Spread the mixture over the cookie dough bars. Chill the bars for 1 hour or until topping is firm.
You are going to love these. They are so neat, I couldn't wait to try them! They are homemade gel air fresheners, and what's great about them is that you get to choose your own scent and they are completely natural.
To make your own gel air fresheners you will need:
2 pkg. unflavoured gelatine
2 c. water
20-30 drops essential oil
Food colouring
1 tbsp. salt
Small heat-proof container
Small jelly or jam jars work great for these air fresheners. You can buy a package of four Ball decorative jelly jars for about $5 at Wal-Mart.
Next you need to choose your scent. You can buy inexpensive fragrance oils in the candle section at Wal-Mart. They have many scents to choose from. You can also use essential oils (sweet orange oil smells great), but they are more expensive. You can order these online or find them at some craft stores or in your local health food store. You can also find great smelling fragrance oils at high end home interior stores.
Food colouring is optional. If you don't add colour your gel air fresheners will be clear, so if you want them coloured, add a few drops of food colouring of your choice.
Heat one cup of water in a small sauce pan to a boil, and sprinkle both packages of gelatine on top of the water. Use a whisk to mix it together until the gelatine is completely dissolved.
Add the food colouring, salt, and essential oil, and stir until well blended. Add remaining cup of water and stir again. Pour the mixture into the glass jar and let set until the gelatine thickens and sets. One recipe makes one gel air freshener, depending on the size of your jar.
Note: The salt is added as a natural preservative. These air fresheners will last for about a month with the salt added. Then you can rinse them out and make new ones. If you don't add the salt the mixture will mould much faster.
4 oz. finely chopped dark chocolate, 70% cacao or better
1/2 cup chopped salted peanuts
Instructions:
1. Heat oven to 350 degrees F. Place a buttered 9-inch springform pan on a baking sheet. In a small bowl, combine the cookie crumbs, salt and melted butter. Press mixture into the pan to form a thin layer on the bottom and sides. Freeze crust for 10 minutes. Bake for 10 minutes, and then let it cool completely on a wire rack.
2. To prepare the crunch, combine 1/2 cup chopped peanuts, chocolate chips, sugar, cocoa powder, cinnamon and nutmeg in a small bowl. Toss with a fork and set aside.
3. For the filling, whip 2 cups of the cream using a stand mixer bowl and whisk attachment until medium peaks are formed. Beat in 1/4 cup of the confectioner's sugar, whipping cream until it holds medium-firm peaks. Transfer to a separate bowl and refrigerate.
4. Wipe out the mixer bowl. Using paddle attachment, beat the cream cheese and remaining 1 cup of confectioner's sugar on medium speed until the mixture is satiny smooth. Beat in peanut butter, milk, and 1/4 cup of chopped peanuts.
5. Next, gently fold in about 1/4 of the chilled whipped cream using a large rubber spatula. Then, stir in the crunchy peanut mixture. Finally, gingerly fold in the remaining whipped cream. Scrape the mousse out of the mixer bowl and into the crust, filling right to the top. Cover with plastic wrap and refrigerate at least 4 hours (or overnight) until firm.
6. For finishing, melt the chocolate in a heat-proof bowl set over a saucepan of simmering water. Remove from saucepan after about 3 minutes, or when the chocolate softens and starts to melt. Remove from water. In another saucepan, bring 1/2 cup of cream to a full boil. Using a small rubber spatula, stir cream into chocolate gently blending mixture until smooth.
7. Pour the chocolate ganache over the top of the torte, smoothing with a metal icing spatula. Spread the peanuts over the top and chill in refrigerator to set, at least 20 minutes. Remove sides of spring form pan when ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of a 9 inch springform pan.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir often, and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping.
These gel air fresheners are perfect. This project takes a total of five minutes to make, is highly economical, and each jar should last you about a month. This would also make great gifts!
Into make these little beauties, you first need a heat-proof jars, food colouring colours of your choice, and essential oil. You can find inexpensive essential oils of various scents at craft stores and some grocery stores. I chose a raspberry scented oil...it smells delightful!
Into each jar, drop a few drops (I repeat...a few...it doesn't take more than 2 or 3) of food colouring.
Then, put in about 30 drops of essential oil, give or take. The more essential oil you put in, the stronger the smell.
Now for the fun part. Gather up 4 envelopes of unflavoured gelatine, a tablespoon of salt, and 2 cups of cold water.
Why salt? Salt (or vodka) apparently help to keep the gel from moulding. Interesting fact, isn't it?!?
Get one cup of water boiling on the stove. When it begins to boil, whisk in the gelatine, stirring until it's all dissolved.
Then, pour in the other cup of cold water and the salt, stirring until the salt is dissolved.
Quickly pour the hot gelatine mixture in each of your jars, and then use a disposable stick or spoon to stir it into the oil and food colouring.
Let these gel overnight, and then voila! Air freshener!
1 tbsp ground turmeric 1 tsp coriander powder 1/2 tsp chilli powder 1/4 tsp ground cinnamon 1 tsp crushed ginger 1 tsp crushed garlic 500 g chicken (cut into pieces) 250 g prawns (shelled) 1 big onion, sliced 2 tomatoes, chopped A handful of fresh curry leaves (you can substitute dried ones) A handful of fresh coriander, chopped
Instructions
Mix together all the powdered ingredients and make into a past with a dash of water. Fold in the ginger and garlic.
Season the chicken pieces with salt and pepper and fry in vegetable oil until light brown. Remove from the pan and keep aside.
Fry prawns in the same oil until cooked, and then drain and keep aside.
In another pan, add 3 tablespoons of vegetable oil, and fry the onion until transparent. Add the curry paste and stir fry until the mixture leaves the sides of the pan. Add the tomatoes, curry leaves and a pinch of salt. Mix well and cook until the sauce thickens.
Then add the chicken and prawns and 125 ml water. Mix well, cover and cook until the chicken is tender. Remove from the heat and sprinkle with the chopped coriander.
Yes, this rich, chocolaty fudge can fit into your diabetic meal plan! And
it’s so easy to make.
Ingredients
2-8 OZ. PKGS REDUCED FAT CREAM CHEESE
2-1 OZ SQS. UNSWEETENED CHOCOLATE-MELTED AND COOLED
SUGAR SUBSTITUTE EQUAL TO 1 CUP SUGAR
1 TEASPOON VANILLA
1/2 CUP PECANS CHOPPED
Directions
In a small bowl, beat the cream cheese, chocolate, sweetener, and vanilla
until smooth. Stir in pecans. Pour into an 8 inch square pan lined with foil,
cover and refrigeraye overnight. Cut into 16 squares. serve chilled. Yields 16
servings.
• 125 ml (125 g) botter • 500 ml (270 g) bruismeel • 10 ml fyn kaneel • 3 groot eiers • 125 ml (105 g) suiker • sonneblomolie, vir diepvetbraai
SOUS
• 100 g donkersjokolade, gesmelt • 125 ml room • 50 ml Kahlúa of koffielikeur (opsioneel)
Instruksies
1 Verhit die botter in ’n kastrol saam met 250 ml water en 2 ml sout. Gooi die meel en die helfte van die kaneel by en roer vinnig en aanhoudend oor lae hitte tot die mengsel ’n bol vorm. (Dit duur omtrent ’n minuut.) Haal die kastrol van die plaat af en roer al die eiers op een slag met ’n houtlepel in. Gooi 50 ml suiker by en hou aan roer tot die deeg glad is. 2 Verhit genoeg olie vir diepvetbraai in ’n kastrol oor medium hitte. Skep die deeg in ’n spuitsak met ’n groot sterpunt en druk 12 cm-stroke daarvan in die warm olie. Braai drie of vier stroke op ’n keer tot goudbruin aan albei kante – draai dit een keer om. (Dit duur omtrent twee minute aan ’n kant.) Skep die churros uit die olie en laat dit op kombuispapier dreineer. Meng die orige suiker en kaneel en sprinkel dit bo-oor. 3Sous Gooi die bestanddele in ’n glasbak en verhit dit oor ’n kastrol met stadig pruttende water tot die sjokolade smelt en die mengsel glad is. Sit dit voor as ’n doopsous saam met die warm churros.
1/4 cup powdered sugar 4 eggs, separated 1/2 cup and 1/3 cup Sugar, divided ... 1 tsp vanilla extract 1/3 cup cocoa 1/2 cup all-purpose flour 1/2 tsp baking powder 1/4 tsp baking soda 1/8 tsp salt 1/3 cup water
Peppermint filling (recipe follows) 1 cup whipping cream, cold 1/4 cup powdered sugar 1/4 cup crushed hard peppermint candy or 1/2 tsp mint extract optional: few drops of red food colouring
Chocolate glaze (recipe follows)
2 tbsp butter or margarine 2 tbsp cocoa 2 tbsp water 1 cup powdered sugar 1/2 tsp vanilla extract
Directions
Heat oven to 190C. Line a pan with foil; generously grease foil. Sprinkle linen or thin cotton towel with 1/4 cup powdered sugar.
Beat egg whites in large bowl on high speed of mixer until soft peaks form; gradually add 1/2 cup Sugar, beating until stiff peaks form. Beat egg yolks and vanilla in medium bowl on medium speed 3 minutes. Gradually add remaining 1/3 cup Sugar; continue beating 2 additional minutes.
Stir together flour, cocoa, baking powder, baking soda and salt; on low speed, add to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold chocolate mixture into beaten egg whites until well blended. Spread batter evenly in prepared pan.
Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert on clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely. Prepare peppermint filling. Carefully unroll cake; remove towel. Spread cake with filling; reroll cake. Glaze with chocolate glaze. Refrigerate until just before serving. Cover; refrigerate leftover dessert.
Peppermint filling (recipe follows)
Beat cold whipping cream in medium bowl until slightly thickened.
Add powdered sugar, and finely crushed hard peppermint candy or mint extract, and a few drops red food color, if desired; beat until stiff.
Chocolate glaze (recipe follows)
Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickened.
Do not boil. Remove from heat; cool slightly. Gradually add powdered sugar and vanilla, beating until smooth.
1½ k Koekmeelblom 2 t Bakpoeier ½ t Sout 'n Knypie Neutmuskaat ... ¼ t Kaneel ½ k Suiker ½ k Melk 1 e Olie 1 Eier Olie vir diepbraai
Metode Verhit die olie vir diepbraai. Sif die droë bestanddele saam. Klits die melk, olie en eiers saam. Voeg die droë bestanddele by die melkmengsel en meng goed. Drup lepels vol van die deeg mengsel in die olie. Braai ongeveer 3 tot 5 minute, tot goudbruin. Dreineer op papier handdoek.
Bedien met gouestroop.......
Wenk
Suiker kan oor die vetkoekies gegooi word, indien verkies. Dit sal ook nie skade doen as jy kaneel suiker oorgooi nie. Een wenk wat hulle in die ou kookboeke gee is die lepel waarmee jy die deeg inskep, moet eers in die warm olie gedruk word. Dan moet 'n skeppie deeg uitgeskep word en in die olie gegooi word. Die rede is natuurlik dan sal die deeg afgly van die lepel af.
1 Boil the spinach for two minutes, until wilted. Drain, then squeeze out the excess water. Slice the spinach and put it into a bowl.
2 Fry the bacon until just cooked. Remove from the pan but leave the bacon fat. Add the onion and sauté until soft. Stir the onion into the bacon. Add the cheeses and parsley. Whisk two of the eggs and stir them into the mixture. Season to taste.
3 Roll out the pastry and cut into six rectangles. Spoon the filling along the length of the rectangles. Whisk the remaining egg and brush onto the pastry edges. Fold the pastry over the filling to form a sausage roll and press down to seal. Place onto greased baking trays. Brush the top of the pastry with egg. Bake in a preheated oven for 20 minutes, until golden. Serve with salad and tomato sauce.
10 liter water ... 1 kg suiker 15 ml jamaikagemmer 50 g kremetart 250 ml suurlemoensap 1 pakkie (10 g) kitsgis 250 ml sultanas
Instruksies
Bring die water tot kookpunt en voeg die suiker, gemmer, kremetart en suurlemoensap by. Meng goed. Haal van die hitte af wanneer die mengsel goed kook. Laat afkoel tot kamertemperatuur. Voeg die gis en sultanas by. Roer goed. Gooi die gemmerbier in die groot plastiekemmer en maak toe. Laat staan vir drie dae by kamertemperatuur. Ná drie dae kan jy die emmer oopmaak en die gemmerbier in tweeliter-plastiekbottels oorgooi. Hou die bottels in die yskas.
Bestandele • 635 g (750 ml) suiker • 15 ml fyn gemmer • 7 g droë kitsgis • 12 sultanas
Instruksies
1 Verhit die suiker en 2 1/2 liter water in ’n kastrol. Roer tot die suiker opgelos het en haal van die plaat af.
2 Voeg twee liter koue water by en roer die gemmer by.
3 Laat die vloeistof afkoel tot lou-warm en gooi dan 125 ml daarvan in ’n bak. Voeg die gis by en roer tot opgelos. Roer dit by die res van die vloeistof.
4 Gebruik ’n tregter en gooi die vloeistof in skoon, gesteriliseerde bottels met skroefdoppies. Gooi ’n paar sultanas in elke bottel.
5 Draai die bottels styf toe en laat staan vir omtrent 24 uur by kamertemperatuur. Sit dan die bottels in die yskas. Wanneer die sultanas boontoe dryf, is die gemmerbier reg om te drink.
Wrap potatoes in foil and place in coals for 45 minutes.
Remove potatoes from the fire. Cut in half, lengthwise without cutting right through the other side. Scoop out inside of potatoes, while making sure to leave 1 cm width skin intact for shell.
Lightly mash potatoes. Add chives, diced cheese, salt and pepper.
Place mixture back in potato skin shells and close potatoes. Re-wrap in foil.
Place back in the coals and bake for a further 20 minutes.
1 kg red potatoes, quartered
2 tablespoons olive oil
250 g bacon, cut into 1" pieces
1 clove garlic, minced
1/2 red onion, chopped
1/4 cup red wine vinegar
1 tablespoon grainy mustard
salt and pepper
1 stalk green onion, chopped
Directions:
1. Preheat the oven to 375F/190C. On a baking sheet, toss the potatoes with the olive oil. Roast for 25 minutes or until tip of knife pierces potato easily.
2. Heat a skillet on medium heat. Add the bacon and cook for 2 minutes. Then add in the garlic and the red onion. Saute for an additional 3 minutes until the bacon is crisp.
3. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in the bacon, garlic and onions, including all of the bacon drippings. Add in the roasted potatoes and the green onions. Toss gently and serve immediately.
1 ½ x 200g packets Marie biscuits, coarsely chopped
1 cup chopped walnuts
½ cup desiccated coconut
250g butter, chopped
1 ¼ cups caster sugar
1/3 cup cocoa powder
1 egg, lightly beaten
150g dark chocolate, melted
½ teaspoon vegetable oil
METHOD
1. Grease a 20cm x 30cm lamington pan; line base and two long sides with baking paper, extending paper 2cm above edges of pan.
2. Combine biscuits, nuts and coconut in large bowl.
3. Place butter, sugar and sifted cocoa in a medium pan; stir over heat until butter is melted and sugar is dissolved. Remove from heat; whisk in egg.
4. Pour chocolate mixture over biscuit mixture; mix well. Press into prepared pan. Cover; refrigerate overnight.
5. Turn slice onto a chopping board; cut into pieces. Spoon combined warm, melted chocolate and oil in a small snap-lock plastic bag. Squeeze chocolate to one corner; twist bag, then snip tip of bag. Drizzle chocolate over top of slice; refrigerate for 15 minutes, or until chocolate is set.
Hint: Slice can be made up to four days ahead; store in an airtight container in your refrigerator
Here is another recipe:
INGREDIENTS
125g butter
1 tablespoon cocoa
1 egg, beaten
½ cup caster sugar
1 packet Marie biscuits, crushed
1 tablespoon condensed milk
METHOD
1. Melt the butter, add the cocoa and mix.
2. Add sugar and mix until dissolved.
3. Mix in the egg and add the condensed milk and crushed biscuits, stirring well.
4. Press into a greased tin and place in the fridge until cool.
5. Ice with chocolate icing.
RECIPE NOTES
Use 2 freezer bags and a rolling pin to crush biscuits.
Line the tin with greased baking paper for ease of serving.
5 cups of cooked rice HOT
1 1/2 cups vegetables chopped or shredded
1/2 cup mayonnaise
1/4 cup vegetable or olive oil
2 tbsp white wine vinegar
1/2 to 1 tsp salt
1/4 pepper to taste
Instructions
Prepare, by either chopping or shredding, 1 1/2 cups of vegetables that you like to eat raw. These vegetables can include green onions, peppers, celery, peas, carrots, zucchini, radishes. I would avoid wet vegetables like cucumbers and tomatoes.
Cook your choice of rice.
Put the hot cooked rice into a large bowl with the vegetables and stir together gently and then stir in the mayonnaise, mixing well.
In a separate dish, whisk together the oil, vinegar, salt and pepper and then add this wet mixture to the rice and vegetables.
Put and press the mixture into a 6-cup mold or other container (I simply use a loaf pan) and chill until needed.
Two (250g) packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract
RED VELVET CAKE:
2 1/2 cups all-purpose flour
1 1/2 cups granulated white sugar
3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups vegetable
1 cup buttermilk
1/4 cup (two 1-ounce bottles) red food colouring
2 teaspoons vanilla extract
2 teaspoons white vinegar
CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar, sifted lightly to remove any lumps
Two (250g) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla extract
Method:
Prepare the cheesecake layer: Preheat oven to 325F/160C degrees. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch spring form pan with non-stick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake).
Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggle. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
Prepare the cake layers: Preheat oven to 350F/180C degrees. Grease and flour two 9-inch round metal baking pans (or spray with non-stick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food colouring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.
Prepare the frosting: In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
Assemble the cake: Place one cake layer into the centre of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.
Frost the cake: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting.
Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings.
You are going to love these. They are so neat, I couldn't wait to try them! They are homemade gel air fresheners, and what's great about them is that you get to choose your own scent and they are completely natural.
Ingredients:
INGREDIENTS
