I did a recipe illustration to be featured on DessertGirl.blogspot.com as a guest post / illustrator / dessert lover. Black bottoms are one of my favorite desserts, and a treat my family makes quite often for special occasions! Enjoy the recipe!
Cookies & Cream Cheesecake Cupcakes
Difficulty: ★☆☆☆☆ (Easy)
Yield: 30
Ingredients:
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 large eggs, room temperature, lightly beaten
- 1 cup sour cream
- Pinch of salt
Directions:
1. Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.
For you.
Full tutorial on how you can make this cake! (and its a LOT easier then you would think! Read More)
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(via cabbagerose)
Desserts
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Victorian Sponge Cake
Cake: 1 c. caster sugar 2 tsp. lemon zest 5 eggs 1/4 c. boiling water 1 tbsp. lemon juice 1 1/4 c. self raising flourIcing: 1 1/2 c. heavy [whipping] cream 1/2 tsp. pure vanilla extract 4 tbsp. confectioner’s sugar 1/2 lb. strawberries, washed and hulled and sliced
Preheat the oven to 350F. Grease and flour two 8” round cake pans. Stir together the sugar and the lemon zest. Separate the egg whites and egg yolks; beat egg yolks until light, then gradually beat in sugar. When very thick & creamy, stir in boiling water & lemon juice. Sift flour twice, then sift over top of egg yolk mixture. Fold in lightly but thoroughly. Using a standing mixer, whip the egg whites until thick & fold in lightly.
Divide mixture evenly between pans. Bake for 30 mins or until top springs back when touched. Turn out on wire racks to cool.
For the “icing”, using a standing mixer, whip the cream with vanilla and powdered confectioner’s sugar until the cream mixture is stiff.
Set one cooled layer of cake on a plate. Sandwich layers together with the strawberry layer and then piping the cream mixture on top of this cake layer.
Pipe remaining cream and decorate with the remaining strawberries.
Makes one 8” cake](http://25.media.tumblr.com/tumblr_le7dwuXeWZ1qbih6so1_500.jpg)
Cake:
1 c. caster sugar
2 tsp. lemon zest
5 eggs
1/4 c. boiling water
1 tbsp. lemon juice
1 1/4 c. self raising flour
Icing:
1 1/2 c. heavy [whipping] cream
1/2 tsp. pure vanilla extract
4 tbsp. confectioner’s sugar
1/2 lb. strawberries, washed and hulled and slicedPreheat the oven to 350F. Grease and flour two 8” round cake pans. Stir together the sugar and the lemon zest. Separate the egg whites and egg yolks; beat egg yolks until light, then gradually beat in sugar. When very thick & creamy, stir in boiling water & lemon juice. Sift flour twice, then sift over top of egg yolk mixture. Fold in lightly but thoroughly. Using a standing mixer, whip the egg whites until thick & fold in lightly.
Divide mixture evenly between pans. Bake for 30 mins or until top springs back when touched. Turn out on wire racks to cool.
For the “icing”, using a standing mixer, whip the cream with vanilla and powdered confectioner’s sugar until the cream mixture is stiff.
Set one cooled layer of cake on a plate. Sandwich layers together with the strawberry layer and then piping the cream mixture on top of this cake layer.
Pipe remaining cream and decorate with the remaining strawberries.
Makes one 8” cake
Brownies for 2
Not sure what these are called, but I helped Angel’s aunt and mother make these during winter break. They’re only about an inch or two long, which makes them dangerously addictive. The recipe is as follows:
Pre-heat the oven to 375 degrees. In a bowl, use your hands to knead together until doughy:
- Two cups of flour
- 8 oz of cream cheese
- ~1/2 cup of sugar (I put ~1/3 since I don’t like things THAT sweet)
- A couple tsps of vanilla extract
After that, separate it into two blobs, wrap each in plastic wrap, and refrigerate both for a few hours. Next, get approximately a fistful of dough and flatten that with a rolling pin to your desired thickness of cookie. Cut the flattened dough into squares with a pizza cutter or other type of cutter. Place a blob of the fruit pastry filling of your choice in the middle. Fold the corners of the square over the pastry. After filling up a cookie sheet, put in the oven for approximately 10-15 minutes. Upon taking them out, allow them to cool for a few minutes and sprinkle powdered sugar for presentation.
Enjoy!
