Berries and Cream Cake

I am going to leave the link for this recipe because the layouts on my posts are no longer working and it's driving me crazy. So here: https://inbloombakery.com/berries-and-cream-cake/?utm_campaign=feed&utm_medium=referral&utm_source=later-linkinbio I'm putting the recipe too, but it's hard to read. Instructions For the Vanilla Cake Preheat the oven to 350℉ (175 ℃). Grease a 9×9in pan and line it with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Then set aside the flour mixture. 2 1/4 cups (281 g) all-purpose flour, spooned and leveled,1 1/2 tsp baking powder,1/4 tsp baking soda,1/2 tsp salt Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer. (You can also use the bowl of a stand mixer fit with a paddle attachment.) 10 tbsp (140 g) unsalted butter, softened,1 1/2 cups (300 g) granulated white sugar Then add in the eggs and vanilla and mix on medium speed until pale in color and smooth, about 1 minute. 3 large eggs, at room temperature,1 1/2 tbsp vanilla bean paste Add the dry ingredients and buttermilk to the wet ingredients a little at a time, mixing on low speed until the cake batter is combined. Scrape the sides of the bowl with a rubber spatula as necessary. 1 cup (240 ml) buttermilk, at room temperature Pour the batter into the prepared pan. Bake the cake for 39-44 minutes or until a toothpick comes out clean from the center. Let the cake cool in the pan on a wire rack for 30 minutes. Carefully pull up on the parchment paper to release the cake from the pan, then continue to cool it on the wire rack until completely cooled. For the Vanilla Milk Soak While the cake bakes, make the milk soak. In a liquid measuring cup, whisk the half & half, sweetened condensed milk and vanilla together. Chill in the fridge until ready to use. 1/2 cup (120 ml) half & half, or whole milk,1/2 cup (120 ml/150 g) sweetened condensed milk,1 1/2 tsp vanilla bean paste For the Chantilly Cream When the cake is cooled, make the Chantilly cream. Add the mascarpone cheese, cream cheese, vanilla, and powdered sugar to a large bowl. Mix on medium-low speed with an electric mixer, just until everything is combined. Don't over mix. 8 oz ( g) mascarpone cheese,4 oz ( g) cream cheese,1 tsp vanilla bean paste,1 cup (130 g) powdered sugar Then add in half of the heavy cream, and mix on medium speed until soft peaks form. Then add in the rest of the heavy cream and mix on medium speed until soft to medium peaks form. Don't over mix or the Chantilly cream will lose it's soft and fluffy texture. (As you spread the Chantilly cream on the cake it will also add more air into it, firming it up more. You'll want it to still look quite soft in the bowl so that it keeps a perfect texture when going on top of the cake.) 1 1/2 cups (360 ml) heavy cream Assembling the Cake When the cake is completely cooled, cut a very thin layer off the top of the cake off using a sharp knife. This will make it easier for the vanilla milk to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using a wooden stick or the handle of a wooden spoon. Slowly pour the vanilla milk mixture on top of the cake. It is thin so it should absorb into the cake and the poked holes easily, but do be patient as it does. Spoon the Chantilly cream on top of the cake, then use the spoon to gently spread it evenly over the cake. Try not to "fuss" with it too much, the Chantilly cream looks nicer and keeps the best consistency when you kind of just plop it on and gently push it across the cake. I recommend cutting the cake in 16 squares first, then topping each square with lots of fresh berries. (If you top the cake with berries before cutting it into squares, it's much more difficult to cut.)

Lindor Chocolate Truffle Recipe

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Halloween Sandwich Cookies (Oreos)

Ingredients 2 cups all-purpose flour 1 1⁄4 cups black cocoa powder 1⁄2 tsp. baking soda 1⁄2 tsp. salt 1 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs, room temperature 2 tsp. vanilla extract Buttercream Filling 3⁄4 cups unsalted butter, room temperature 3 1⁄2 cups confectioner’s sugar 1⁄4 tsp. salt 1 tsp. vanilla extract 3-5 heavy whipping cream 2-3 orange food gel Directions Prepare two cookie sheets by placing parchment paper on each. Set aside. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate, larger bowl or in the bowl of a stand mixer fit with the paddle attachment, cream together the butter and sugar. Scrape down the sides of the bowl as you go. Cream the butter and sugar together until the mixture is light and fluffy and fully combined – about 2 minutes. Add the eggs and vanilla to the butter mixture and continue to mix on low speed scraping down the sides of the bowl as you go. Once all the wet ingredients are evenly combined, add the dry ingredients to the wet. Mix until a dough starts to form, then scrape down the sides of the bowl then finish mixing the dough until everything is nice and evenly combined. Split the dough in half then roll each one evenly between two pieces of parchment paper about 1/8″-1/4″ thick. The dough will be thin so work gently. Keeping the dough between two layers of parchment paper for easy transferring, lay them down on a cookie sheet then chill them in the fridge for 1 1/2 hours. Preheat the oven to 350 degrees F. once the dough has chilled. Cut out as many cookies as you can rerolling the scraps until all of the dough has been used up. The dough may become soft and hard to work with the longer it sits out so transfer it to the fridge as needed to keep it firm and easier to work with. Place the cutout cookies onto the prepared cookie sheets about 1 1/2″ apart. They will not spread very much. Bake for 8-9 minutes. Allow the cookies to cool completely on a wire rack before decorating. Once the cookies have cooled completely they can be filled. To make the buttercream, cream together the butter and the confectioner’s sugar while slowly adding in the heavy cream until the mixture is nice and smooth. You can use a stand mixer fit with the whisk attachment or an electric mixer. Add in the salt and vanilla and continue to mix. Add a few drops of orange food gel to the buttercream and mix to combine. Spread or pipe the filling on the back of a cooled cookie then top with another cookie of the same shape. Repeat this step for each cookie. Enjoy!

Apple Crisp Cheesecake Bars

Apple Crisp Cheesecake Bars Recipe by Maddison Koutrouba – thesqueakymixer.com Ingredients Crust 2 1⁄4 cups all-purpose flour 1⁄2 cup light brown sugar 1⁄4 tsp. salt 1 cup unsalted butter, room temperature Cheesecake Layer 24 ounces cream cheese, softened (three, 8 ounce packages) 1 cup sugar 3 eggs, room temperature 2 tsp. vanilla extract Apple Layer 3-4 granny smith apples, peeled and chopped 3 Tbsp. sugar 1 tsp. cinnamon Crumb Topping Layer 1 cup all-purpose flour 1 cup light brown sugar 3⁄4 cups oats 1⁄2 cup unsalted butter, room temperature Directions Preheat the oven to 350 degrees and line a 9″ x 13″ pan with parchment paper enough that there is extra hanging over the sides for an easy removal later. Set aside. In a medium sized bowl, use a fork to mix together the flour and brown sugar and salt. Once combined, use the same fork to cut the butter into the mixture. You can also use your hands for this step to create the dough for the cookie base. Once the dough comes together nicely, press it into the bottom of our prepared pan. Be sure to distribute the dough evenly to create a level base for our bars. Bake for 15-20 minutes or until just golden brown on the sides. While the cookie base bakes, we can prepare the cheesecake layer. In a large bowl, use an electric mixture or a whisk to combine the cream cheese and sugar until nice and smooth. There should be no lumps. Add the eggs and vanilla to the cream cheese mixture. Set the cheesecake filling aside until the cookie base is finished baking OR pour it right over the cookie base if it is already out of the oven. Then set aside while we prepare the apple filling. In a medium sized bowl, stir together the chopped apples and the cinnamon & sugar. Once combined evenly, set aside while we prepare the crumb topping. In a small bowl, combine all of the ingredients together using a fork or your hands to distribute the butter evenly. Now that all of our layers are prepared, the order in which they should go are, baked cookie base, cheesecake filling, apple mixture, crumb topping. For each of these layers be sure to distribute each layer evenly for the best results. Bake for 45-50 minutes or until the top is golden brown and the center of the cake does not jiggle too much when tapped. Allow these to cool in the fridge for at least 2 hours before slicing and enjoying! These delicious Apple Crisp Cheesecake Bars can be kept in the fridge sealed for up to one week or kept frozen for up to 3 months.

Cookies and Cream Cheesecake Bars

Ingredients | Oreo Crust 30 Oreos, pulsed 6 Tbsp. unsalted butter, melted Cookies And Cream Cheesecake Mixture 32 oz. cream cheese, softened 1 1⁄4 cups granulated sugar 3⁄4 cups sour cream 4 eggs, room temperature 2 tsp. vanilla extract 20 Oreos, crushed White Chocolate Cookies And Cream Topping 8 oz. white chocolate 1 tsp. coconut oil 6 Oreos, crushed Directions Preheat the oven to 325 then lightly grease and line a 9″ x 13 pan with parchment paper with enough extra hanging over the sides to make for an easy release later on. To make the Oreo crust, place the oreos in a food processor and pulse them several times until the mixture is a fine powder. Trasnfer the pulsed Oreos to a bowl then add in the melted butter. Stir to combine. Place this mixture into the prepared pan then press it firmly and evenly on the entire bottom of the pan. Cookies And Cream Cheesecake In the bowl of a stand mixer fit with the paddle attachment or in a large bowl with an electric mixer, mix together the cream cheese until nice and smooth with no lumps. Add the sugar and sour cream to the cream cheese mixture. Be sure to scrape down the sides and bottom of the bowl as you go to ensure that everything is combining evenly. Add the eggs mixing slowly between each addition. Add in the vanilla. Fold the crushed oreos into the cheesecake mixture. Pour the cheesecake mixture on top of the oreo crust then use a silicone spatula to spread it evenly. You can add a few crushed Oreos on top of the cheesecake mixture before baking if you’d like. Bake for 40 minutes or until just barley jiggly in the center. Due to the chunks of Oreo throughout the cheesecake, it may crack slightly in a few areas but don’t worry, once we add the white chocolate layer on top, none of the cracks will be visible. Allow the cheesecake to cool in the fridge for at least 5 hours or overnight. To make the cookies and cream topping, melt the white chocolate and coconut oil in 30 second intervals mixing between each interval until melted and smooth. Add the crushed oreos and mix into the white chocolate. Spread this mixture evenly on top of the cooled cheesecake bars. Allow the cheesecake bars to set again in the fridge with the white chocolate layer on top for 30 minutes then slice into even squares. Enjoy!

Scandinavian Almond Cookies

Scandinavian Almond Cookies 1 pouch sugar cookie mix 1/3 cup softened butter 1 egg 2 Tbsp. Flour 1 tsp. Almond extract 3 tsp. Milk 1 cup sliced almonds Glaze: 1 cup powdered sugar 1/4 tsp. Almond extract 5-6 tsp. Milk 2 Tbsp. Sliced almonds Heat oven to 375 degrees. In large bowl, mix cookie mix, butter, egg, flour, and almond extract until dough forms. Divide into 3 equal parts. On ungreased cookie sheet, press each part into a 12 x 3 rectangle. Brush each with 1 tsp. milk. Sprinkle each with 1/3 cup almonds. Bake 10-12 minutes until edges are light brown. Cool 1 minute. Cut into 1-inch slices. Carefully remove to wire rack. They break easily. Cool completely. Mix glaze ingredients except for almonds. Drizzle on cookies and sprinkle with almonds.

Toffee Bars

TOFFEE BARS 1 c. salted butter 1 c. dark brown sugar 1 large egg yolk 1 tsp. pure vanilla extract 1/4 tsp. salt 2 c. all-purpose flour 1 c. semisweet chocolate chips 1/2 c. finely diced walnuts Cream butter and sugar. Add egg yolk and vanilla; mix well. Add flour and salt, mixing until just combined. Spread into parchment-lined quarter-sheet pan (or 9x13). Bake at 350 for 25 minutes, or until lightly browned. Once pan is out of the oven, immediately sprinkle on chocolate chips; let sit for 5 minutes to allow chips to soften. Using an offset spatula, spread softened chips into an even layer. Top with nuts. Let cool until chocolate is almost set before slicing.