Cocinando con Alena

I am not really a dessert type of girl, BUT there are two cakes that I can eat all day. Yes, butter pound cake is one of them. This recipe will deliver a rich and moist cake. I am sure your taste buds will thank you. I am sure you will leave your approval stamp on this recipe! Old School Butter Pound Cake Ingredients: 1 1/2 c cake flour 1 1/2 c all purpose flour 3 stick butter, unsalted (softened at room temp) 8 oz cream cheese, room temperature 3 1/4 c sugar 1 1/2 tsp vanilla extract 1 1/2 tsp almond extract 1 tsp salt 6 large eggs Directions: Beat butter and cream cheese with a mixer on medium speed until mixture comes together. Add sugar and extracts; beat until light and fluffy. Reduce speed to low. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Transfer to a buttered, oiled and floured, 10-cup shaped pan such as bundt pan. Place in cold oven. Heat oven to 325 degrees. Bake until an inserted tester come

Not only is this our best cheesecake—a rich, creamy, cherry-topped showstopper—it's also one of the easiest to make! Best Cheesecake Ingredients: 1-3/4 cups  graham cracker crumbs 1/3 cup  butter, melted 1-1/4 cups  sugar, divided 3 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup  BREAKSTONE'S or KNUDSEN Sour Cream 2 tsp.  vanilla 3 eggs 1 can  (21 oz.) cherry pie filling Directions: HEAT oven to 350°F. MIX graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan. BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. TOP with pie filling before serving.

Boy, have I been waiting to make this cheesecake. It has featured on the top of my bookmarks bar for many months now- though I love it so, I don't often make cheesecake, but I thought that it would be appropriate to make for National Cheesecake Day I find that the caramel isn't too difficult to make, but if you don't fancy it, you could top the cheesecake with shop-bought caramel, or one from another recipe. I considered using a different recipe, but the buttery richness of this one works so well. I also found that, despite my expectations of it firming up upon cooling, this caramel remained smooth and fluid and didn't really require reheating in the microwave oven. White Chocolate Caramel Cheesecake Ingredients: For the Crust: 180g digestives 7tbsp unsalted butter ½ tsp salt For the Filling: 225g white chocolate, chopped 120ml double cream 340g white chocolate, chopped into little chunks 3 x 225g packs of cream cheese 250g g

I love baking and eating cake, but I wanted to make something I had never made before.  I came across this Turtle Cake in  an old cookbook.  The ingredients sounded delicious--German chocolate cake, chocolate chips, caramels, nuts.  I had to try it and it was a winner!  I've already made it several times. WARNING:  This cake can be addictive! Turtle Cake Ingredients: 1 cup chopped nuts (I used pecans) 1 (14 oz) package caramels 1 teaspoon vanilla 1 box German chocolate cake mix (I use Duncan Hines) 1 cup semi-sweet chocolate chips 1 cup milk Directions: In a sauce pan, melt caramels with milk over low heat, stirring occasionally. Takes about 10 - 12 minutes. In the meantime, mix cake according to directions, adding vanilla. Pour 1/2 of cake mixture in a greased and floured 13 x 9 pan (I use Baker's Joy).  Bake about 10 - 12 minutes at 350 degrees. When cake has baked for the 10 or more minutes and the sauce is ready, pour sauce over the cake. Sprinkle with chocol

Tried the recipe and they are the fluffiest cream puffs I have made and i have made quite a few. I tried one batch in the cupcake tins and would do that again except my puffs stuck to the pan. Next time I will spray the tins. I like how tall they were. Lots of room for more cream!.. Recipe >> Aunt Pat’s Famous Cream Puff @ gooddinnermom.com

For the longest time I have avoided making cheesecake. Don't get me wrong, I love it. So much. That's why I didn't wanna mess it up. That and the fact that an 8 oz block of cream cheese costs well over PhP 100 (that's just a local brand, not even Philadelphia!). So the thought of fudging it up and wasting money at the same time was enough to make me step away from all the delicious cheesecake recipes online. Recently, I stumbled upon a recipe that really tempted me. It didn't have a lot of ingredients and instead of using a springform pan (which I've never seen in real life) made use of a muffin pan. I figured making cheesecake muffins would be a far lesser task. The recipe was a success. I made it a few more times, dressing it up with strawberries and whipped cream, eating it plain. It was just that good. This is NOT low carb When I decided to go low carb, I looked at that recipe and just by simply removing the crust turned it into somet