New Jersey Coffee Cake

 

For the topping:

• ▢3 cups all-purpose flour
• ▢2 cups brown sugar 
• ▢2 tablespoons ground cinnamon
• ▢1 teaspoon salt
• ▢1 1/2 cups butter, melted

For the cake:

• ▢2½ cups all-purpose flour
• ▢1 teaspoon baking powder
• ▢1 teaspoon baking soda
• ▢½ teaspoon salt
• ▢¾ cups butter (1½ sticks) softened
• ▢1½ cups sugar
• ▢2 large eggs
• ▢1¼ cups buttermilk OR pour about 1 1/8 cup of milk and then add vinegar to make 1 1/4 cup
• ▢1½ teaspoons vanilla
• ▢½ cup powdered sugar for dusting

Instructions

For the topping:

• Mix the flour, brown sugar, cinnamon, and salt in a medium mixing bowl. Add the warm melted butter and stir to blend.
• Squeeze a handful of the topping into your hand, if it doesn't clump together, add some more melted butter until it does. Set aside.

For the cake:

• Preheat the oven to 350.  Grease 9x13 inch baking pan
• In a medium mixing bowl mix together the flour, baking soda, baking powder, and salt.
• Beat the softened butter in a large bowl until light.
• Add sugar and beat until light and fluffy.
• Add eggs 1 at a time, beating until well blended after each addition.
• Add buttermilk and vanilla, beat just until blended.
• Add flour mixture in 3 additions, beating just until blended after each addition.
• Transfer cake batter to prepared baking pan (the batter will be thick); spreading it evenly over the pan.
• Hand-squeeze small handfuls of topping together and crumble clumps evenly over cake batter, covering with a thick layer of topping.
• Bake 45 minutes until the tester comes out clean and topping is deep golden brown and a little crisp.
• Cool cake in dish on rack at least 30 minutes.  Dust with powdered sugar and cut into squares to serve.

White Wedding Almond Cake

• 1 package white Cake mix
• 1 cup all purpose flour
• 1 cup granulated sugar
• ¾ teaspoon salt
• 1 cup plus 2 Tablespoon water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon Pure/Natural Almond Extract
• 1 teaspoon Vanilla extract
• 4 egg whites

Directions

Instructions Checklist

• Step 1

  Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

• Step 2

  Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

• Step 3

  Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Vanilla Buttercream Frosting

Ingredients

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Directions:

1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Perfect No Bake Cheesecake

Sally's Baking Addiction:

Ingredients:

Graham Cracker Crust

• 2 cups (200g) graham cracker crumbs (about 12-14 full sheet graham crackers)
• 1/3 cup packed light or dark brown sugar
• 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

• 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
• three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 Tablespoons (15g) confectioners’ sugar
• 1/4 cup (60g) sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

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Instructions:

Get out cream cheese and sour cream and bring to room temperature.  (Cut cream cheese into cubes and put in a large bowl) for at least an hour.

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2. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9-inch or 10-inch springform pan and pack in very tightly. The tighter it’s packed, the less likely it will fall apart when cutting the cheesecake. I recommend using the bottom of a measuring cup to pack it into the bottom and up the sides.  Freeze for 10-20 minutes as you prepare the filling (or while the cream cheese is coming to room temperature).
3. Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4 minutes.  Be very careful and check around the 3 minute mark because it quickly turns from peaks to a thicker butter consistency.  You don't want that... you want stiff peaks!  Set aside.
4. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
5. Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your rubber spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
6. Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
7. Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-8 hours and up to 2 days. For best results, 12 hours is best. I chill mine overnight. The longer refrigerated, the nicer the no-bake cheesecake will set up.
8. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
9. Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

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Notes

1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 6 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. Another way to make this cheesecake ahead of time is to freeze it. Cheesecake can be frozen up to 3 months. See instructions in blog post above.
2. Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.
3. Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. Beating cold ingredients together will result in a chunky cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)
4. Toppings: Before serving, decorate with  whipped cream, lemon curd, strawberry sauce, fresh berries, salted caramel, or your favorite cheesecake toppings. I used Ateco 849 piping tip for the whipped cream in the pictured cheesecake.
5. Can I Make Mini No-Bake Cheesecakes? Yes, see my mini no bake cheesecakes, which are made in a standard muffin pan.

Adapted from All Recipes.

Coconut Cake (Jackson's 14th Birthday Cake)

Coconut Poke Cake:
Allrecipes

Ingredients:

1 package white cake
14 oz cream of coconut (from the alcohol section)
14 oz can sweetened condensed milk
1 16 oz tub Cool Whip
8 oz flaked coconut

Directions:


Prepare and bake white cake mix according to package directions. Remove cake from oven. While still hot, using a utility fork, poke holes all over the top of the cake.

Mix cream of coconut and sweetened condensed milk together. Pour over the top of the still hot cake. Let cake cool completely then frost with the whipped topping and top with the flaked coconut. Keep cake refrigerated.

Notes:  My cream of coconut came in a squeeze jar and was larger than 14 oz.  I just squeezed the amount into the sweetened condensed milk can to get exactly 14 ounces.   Also, if making into a layer cake, make sure each layer is well greased in the pan, because once you pour the cream and the condensed milk, it's easy to have pieces stuck in the pan.  Might be prettier as a 9x13.  Also would be nice as an Easter Lamb cake.

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Chocolate Texas Sheet Cake

Chocolate Texas Sheet Cake
Pioneer Woman

Ingredients:

•  FOR THE CAKE:
• 2 cups Flour
• 2 cups Sugar
• 1/4 teaspoon Salt
• 4 Tablespoons (heaping) Cocoa
• 2 sticks Butter
• 1 cup Boiling Water
• 1/2 cup Buttermilk
• 2 whole Beaten Eggs
• 1 teaspoon Baking Soda
• 1 teaspoon Vanilla
•  FOR FROSTING:
• 1/2 cup Finely Chopped Pecans (optional)
• 1-3/4 stick Butter
• 4 Tablespoons (heaping) Cocoa
• 6 Tablespoons Milk
• 1 teaspoon Vanilla
• 1 pound (minus 1/2 Cup) Powdered Sugar

Directions:

For the cake: Preheat the oven to 350 degrees F.

In a large bowl, combine the flour, sugar and salt. Stir together and set aside.

In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for 30 seconds, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or 18x13 rimmed baking sheet) and bake for 20 minutes.

While the cake is baking, make the icing.  If adding pecans, make sure they are chopped.  Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth.  Allow it to bubble for 30 seconds, then turn off the heat. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.  When cake is finished cooking, pour over the surface of the cake.

Orange Bundt Cake with Mini Chocolate Chips

Orange Bundt Cake with Mini Chocolate Chips:

Ingredients:

1 Box Duncan Heinz Orange Cake Mix
1 Small French Vanilla Pudding
Eggs
Vegetable oil
Grand Marnier
Orange Juice
Powdered Sugar
Mini Chocolate Chips

Directions:

1 Box Duncan Heinz Orange Cake Mix
1 Small French Vanilla Pudding
4 eggs
3/4 cup oil
1/4 c. Grand Marnier
1/2 c. Orange Juice

Mix Above and then add 3/4 cup of mini chocolate chips.  Pour into a well greased bundt pan.
Bake at 350 for 40 minutes.

Topping:

1/6 cup Orange Juice
1/6 cup Grand Marnier
2 cups powdered sugar
2 Tablespoons oil

Whisk topping together.  Prick top of Cake.  Pout topping over cake.