Bailey's Marbled Cheesecake

For those incompetent cheesecake lovers, I have come up with a somewhat idiot proof cheesecake recipe that even the dumbest of cooks can make.

Crust:

4 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 cup cocoa
1 package graham crackers, ground to crumbs in food processor

Combine butter, sugar and cocoa powder. Stir in crumbs. Press evenly over bottom of greased 9-inch springform pan and bake at 350 for 10 minutes. Cool pan and grease sides.


Filling:
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs
3/4 cup Bailey's Irish Cream(or Caramel)
2 squares (2 ounces) semi-sweet chocolate, melted


Beat cream cheese until smooth. Gradually beat in sugar. Beat in eggs, one at a time. Blend in Bailey's. Pour about 1/3 mixture into a bowl and stir in melted chocolate.
Pour half of plain mixture into prepared pan. Drizzle with half the chocolate mixture. Repeat layers. Make a marbled design by gently swirling batter with a knife.

Bake 10 minutes at 450°F, then 55 minutes at 250°F or until cake tests done.

Red Velvet Cake

If you ever made a Red Velvet Cake, you know how righteously awesome they are. A little love and a few choice words, and you have your very own Red Velvet masterpiece.

You Will Need:

2 1/2 cups (250 grams) sifted cake flour

1/2 teaspoon salt

2 tablespoons (15 grams) Dutch-processed cocoa powder

1/2 cup (113 grams) unsalted butter, at room temperature

1 1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk

2 tablespoons liquid red food coloring

1 teaspoon white distilled vinegar

1 teaspoon baking soda



Cream Cheese Frosting:

1 1/2 (360 ml) cups heavy whipping cream

1 - 8 ounce (227 grams) cream cheese, room temperature

1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature

3/4 teaspoon pure vanilla extract

1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted





PREP:
Cake: Preheat oven to 350 degrees and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.

In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 - 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

Cream Cheese Frosting: In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.

Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.

Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut

Makes one - 9 inch four layer cake.

Iced Chocolate Cognac or Rum

In Light of this past week's drunken slush activities, I decided to share a not-so-guilty pleasure with you. Iced Chocolate Rum(or Cognac, whichever your preference)
This little gem needs no introduction, so without further delay....


You Will Need:

3 ounces dark or semisweet chocolate
1 cup whole milk
2 Tablespoons sugar
3 Tablespoons Half and Half (or 1 1/2 Tablespoons cream)
1/2 cup cold coffee
Pinch of salt (optional)
2-3 tbsps (I tend to use waay more than this. Adjust to your liking!) Cognac or Rum


PREP:

Over a double boiler, or very carefully over low heat, melt the chocolate, sugar, and milk together, stirring constantly. Add the cream, stir.
Stir in the coffee, then taste, and add the pinch of salt only if needed.
Remove from heat, and use a wire whisk to really incorporate the ingredients.
Pour over ice or chill and serve cold.
Add the Cognac or Rum to the top of the glass, and stir.
It's beguiling, so sip with the utmost caution, and to savor it. :)

Gordon Ramsay's Apple Tart

One of my favorite Gordon Ramsay recipes, The Glazed Apple Tart. If you ever watch his show The F Word, you know what I'm referring to. This was too divine to not make. So I did, and it was amazing. So I'm sharing it with everyone. So easy, and tastes great with Ice cream!

You Will Need:

250g puff pastry
3-4 Braeburn apples
20g unsalted butter, melted
1-2 tbsp golden caster sugar
Icing sugar to dust


PREP:

1.Heat the oven to 200˚C/Gas 6. Roll out the puff pastry thinly on a lightly floured surface to a 2mm thickness. Using a 13cm plate or saucer as a guide, cut out 4 rounds and place on two large baking sheets. Prick the pastry all over with a fork to stop it from puffing up.

2. Peel, core and thinly slice the apples.

3.Arrange the apple slices in a circle on top of the pastry discs, overlapping them slightly, placing 2 rings in the middle to finish. Brush them with melted butter and sprinkle with a fine layer of caster sugar.

4.Bake the tarts for 10 -15 minutes until the pastry is cooked. Dust with icing sugar and glaze with a blow torch.

5.Serve the tarts warm, with a scoop of caramel ice cream.

Here's a video of Gordon preparing the Apple Tart to show how easy it really is...

Lemon Layered Cake!

Just in time for Spring, nothing tastes of summer like Lemon does. So in celebration of BBQ season, here is a great recipe for Lemon Layered Cake. Not too difficult for the novice baker. Have fun with this and don't be afraid to try different flavors.

The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading onto the cake. For neater slices, dip a knife into hot water before cutting the cake. Leftovers can be stored covered in the refrigerator, with the cut side of the cake covered tightly with plastic wrap, for up to 3 days.

You Will Need:

Lemon Curd Filling

1 cup fresh lemon juice from about 6 lemons
1 teaspoon gelatin (powdered)
1 1/2 cups granulated sugar (10 1/2 ounces)
1/8 teaspoon table salt
4 large eggs
6 large egg yolks (reserve egg whites for cake)
8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen




Cake

2 1/4 cups cake flour (9 ounces), plus extra for pans
1 cup whole milk , room temperature
6 large egg whites , room temperature
2 teaspoons vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool



Fluffy White Icing

2 large egg whites
1 cup granulated sugar (7 ounces)
1/4 cup water
1 tablespoon fresh lemon juice (from 1 lemon)
1 tablespoon corn syrup



Prep:

1. FOR THE FILLING: Measure 1 tablespoon lemon juice into small bowl; sprinkle gelatin over top. Heat remaining lemon juice, sugar, and salt in medium nonreactive saucepan over medium-high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling. Whisk eggs and yolks in large nonreactive bowl. Whisking constantly, slowly pour hot lemon-sugar mixture into eggs, then return mixture to saucepan. Cook over medium-low heat, stirring constantly with heatproof spatula, until mixture registers 170 degrees on instant-read thermometer and is thick enough to leave trail when spatula is scraped along pan bottom, 4 to 6 minutes. Immediately remove pan from heat and stir in gelatin mixture until dissolved. Stir in frozen butter until incorporated. Pour filling through fine-mesh strainer into nonreactive bowl (you should have 3 cups). Cover surface directly with plastic wrap; refrigerate until firm enough to spread, at least 4 hours.

2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 9-inch-wide by 2-inch-high round cake pans and line with parchment paper. In 2-cup liquid measure or medium bowl, whisk together milk, egg whites, and vanilla.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt at low speed. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs with no visible butter chunks. Add all but 1/2 cup milk mixture to crumbs and beat at medium speed until mixture is pale and fluffy, about 1 1/2 minutes. With mixer running at low speed, add remaining 1/2 cup milk mixture; increase speed to medium and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer. Divide batter evenly between cake pans; using rubber spatula, spread batter to pan walls and smooth tops.

4. Bake until toothpick inserted in center of cakes comes out clean, 23 to 25 minutes. Loosen cakes from sides of pans with small knife, cool in pan 10 minutes, then invert onto greased wire rack; peel off parchment. Invert cakes again; cool completely on rack, about 1 1/2 hours.

5. TO ASSEMBLE: Following illustrations below, use serrated knife to cut each cake into 2 even layers. Place bottom layer of 1 cake on cardboard round or cake plate. Using icing spatula, spread 1 cup lemon filling evenly on cake, leaving 1/2-inch border around edge; using cardboard round, gently replace top layer. Spread 1 cup filling on top. Using cardboard round, gently slide bottom half of second cake into place. Spread remaining cup filling on top. Using cardboard round, place top layer of second cake. Smooth out any filling that has leaked from sides of cake; cover with plastic wrap and refrigerate while making icing.

6. FOR THE ICING: Combine all ingredients in bowl of standing mixer or large heatproof bowl and set over medium saucepan filled with 1 inch of barely simmering water (do not let bowl touch water). Cook, stirring constantly, until mixture registers 160 degrees on instant-read thermometer, 5 to 10 minutes. Remove bowl from heat and transfer mixture to standing mixer fitted with whisk attachment. Beat on medium speed until soft peaks form, about 5 minutes. Increase speed to medium-high and continue to beat until mixture has cooled to room temperature and stiff peaks form, 5 minutes longer. Using icing spatula, spread frosting on cake. Serve. (Cake can be refrigerated for up to 1 day before serving.)


Serves 10-12!

Marguerita Slush

To go with the rainbow cupcakes, here's Marguerita Slush. (Also great on it's own)..

You will need:

2 cans limeade, frozen concentrate, thawed
6 cups water
1 cup tequila (or full flask)
1 cup triple sec (add according to taste)
4 litres 7-Up®


PREP:

Combine all ingredients except 7-Up in bucket.

Cover and freeze for at least 8 hours.

Stir twice during freezing process.

To serve, rub cut lime around glass rim, tip glass upside down and dip in sugar,
spoon slush into glasses and pour 7-Up over.



Enjoy!

Rainbow Cupcakes!

You can use these directions for any type of basic cake or cupcake recipe. They are really fun to make on a rainy day. I'll be making these after supper tonight along with some much needed Marguerita Slush!! XD They go hand in hand over easter break so why not? You don't even need to ice them. They're perfect on their own.


Here's what you'll need:

125.0 gram Butter
125.0 gram Self-Raising Flour
125.0 gram Caster Sugar
2.0 Egg(s)
Vanilla Extract
3.0 tbsp Milk
4.0 Food Coloring
12.0 Cupcake Baking Case(s)


PREP:

Preheat oven to 350

Round up your ingredients

Beat the sugar and butter together, until fluffy and light coloured


Beat in the eggs one at a time, adding a little flour each time, until you've added it all.




Ad the vanilla essence, mix

one tbsp milk, mix

one tbsp milk, mix

one tbsp milk, mix


Divide between 6 bowls

Bowl 1- Add half a cap full of red colouring

Bowl 2- Add half a cap full of red and half a cap full of yellow

Bowl 3- Half a cap of yellow

Bowl 4- Half a cap full of green

Bowl 5- Half a cap full of Blue

Bowl 6- Half a cap full of Blue, half a cap full of Red.

Obviously, mix after youve added the colourings




Divide the purple bowl between the 12 cases. smooth to form bottom layer.

Repeat with the other bowls in this order:
Blue
Green
Yellow
Orange
Red

Put in the oven for 10-15 mins

skewer to find out if it's ready, if it comes out gunky, put it back in the oven! if clean, then pop on a cooling rack


Decorate!!!

go crazy!