cake

Strawberry Maple Syrup Cake
Strawberry Maple Syrup Cake
Ingredients

1/2 cup butter, softened

1 cup sugar

1 tsp vanilla

2 eggs

1 1/4 cup flour

1 tsp baking powder

Maple Syrup Frosting:

1/2 cup maple syrup

1 egg white, beaten

Fresh strawberries, sliced
How to make Strawberry Maple Syrup Cake

Preheat oven 350˚F.

Mix butter and sugar until creamy.

Add vanilla and eggs. Mix well.

Add flour and baking powder.

Pour into a cake pan and bake for 25 minutes.

Boil maple syrup until the consistency becomes threadlike.

Beat egg white until stiff then add to maple syrup.

After cake comes out of the oven, take it out of the pan and let it cool.

Arrange strawberries on cake.

Pour maple syrup mixture on top of the cake.
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Ice Cream Cake Recipe
Ingredients

1 pound cake, vanilla, chocolate, or swirl

1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened

1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided

3 to 4 tablespoons leftover coffee, divided

1 cup cocoa powder
Directions

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges.

Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake.

Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve.

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Chocolate Eruption Cheese Cake
Chocolate Eruption Cheese Cake

Ingredients

Bottom Crust:

1 pkg. of your favorite brownie mix or homemade

Filling:

3 boxes of regular cream cheese, softened

1/4 cup of sugar

1/2 cup of of condensed milk

3 large eggs

4 tbs cup light cream

1.5 tbs flour

1 tbs pure vanilla extract

a pinch of salt

1 cup of white chocolate, coarsely chopped

1 cup semi-sweet chocolate, coarsely chopped

1 cup coarsely cut chunks of brownie, homemade or bought

1/2 cup of dulce-de-leche (I like using Nestle dulce-de-leche that I bought in Walmart U.S., we don’t have this kind in Canada).

Ganache:

1 cup of heavy cream

2.5 cups semi-sweet chocolates

How to make Chocolate Eruption Cheese Cake

My family and I loves cheesecake so I keep trying different recipes, when I made this one it was a big hit! The original recipe was a little bit sweet and too rich for our taste so I revised it. Enjoy!

Bottom Crust:

Preheat oven to 325F degrees. Line the bottom and sides of a 9 inches baking pan with parchment paper.

Mix the brownie crust according to the label. Pour in the pan, it should be about 1/4 of the pan. Bake according to the package and set aside to cool.

When cooled, wrap the outside bottom and sides of pan with an aluminum foil to prevent the water from sipping in for the water bath. (I doubled the aluminun foil to make sure it’s not gonna tear).

Filling:

In a mixer, cream the softened cream cheese and sugar until smooth. Add in the condensed milk and blend in the eggs, cream, flour, vanilla and pinch of salt until smooth, about 4 to 5 minutes on slowest speed scraping the bottom every now and then.

Remove 1/3 of batter and fold in the white chocolate, pour into the cheesecake pan. Fold in the semi-sweet chocolates and the brownie chunks. Pour half of the semi-sweet chocolates and brownie batter on top of the white chocolate batter and drop dollops of half of the dulce-de-leche.

Pour the remaining half of batter and then remaining dulce-de-leche. Pan will be very full!

Place cheesecake on a deep baking dish and pour hot water 1/3 of the pan and bake for 45 minutes or until set in 325F degrees preheated oven.

Cool in the oven and then in the refrigerator overnigth. Remove from pan and drizzled it with the ganache or you can get creative and decorate it with raspberries, blueberries or strawberries.

Ganache:

Heat the heavy cream in medium setting until it reach boiling, turn off the heat and pour in the semi-sweet, wait 2 minutes then mix.

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