I kept seeing airy cheesecakes that were super fluffy and I finally decided to try making one. It was easier than I thought and turned out well!
After teasing this a bit a few days ago, here I bring to you a cake recipe. Today is special because it is the first day I drop off the Fudgelet for preschool and LEAVE HIM for 2.5 hours. I know it’s silly to be sad about this when it is only 3 days a week and not even a whole day. Plus I still have the Chiplet at home, but I am pretty sure there might be tears. I am hoping he will be fine and not miss me at all, but I know I will miss him. I even miss him when K takes him out for stuff. He has been my sidekick for 4 years and now my spot as his favorite adult female might get usurped by some fun teachers. If I can manage it, I will make some chocolate chip cookies for when he comes home, just like my mom did every year for our first day of school.
Which has nothing to do with this cake…
This is a whole different kind of cookie.
I have made carrot cake before, but not since I lived in Maryland. It has been that long! I have made a version of carrot cake muffins so that I was able to send some to my dad (cream cheese frosting wouldn’t ship very well) but not the actual cake. My dad had requested it for one of the possible treats I could make him when we visited this spring. I am not positive which recipe I made the first time for him. But this time I pulled from my favorite cake book: Layered. I took pictures with my phone of the recipe to do my best version there. I knew it couldn’t be identical since I wasn’t going to bring cake pans and all this time.
I don’t often make bundt cakes, even though I own a regular bundt pan and a mini bundt pan tray. Part of it is I am still looking for my perfect bundt cake recipe. They are denser than regular cakes, and I understand why, but I am still hoping to come around to them a bit more. Do you have a favorite recipe? This recipe was good…it is definitely sweet with a LOT of frosting to go around. I actually had extra frosting that we saved just in case…but then ended up tossing it. Next time I would maybe make a little less frosting just because the cake didn’t need as much. It is a moist cake, and I like the cinnamon swirl in it. I could even see making more of the cinnamon layer and doing a second layer of it.
My frosting didn’t come out as nicely as Bridget’s did, but the mini ones look nice. I would say maybe I needed more sugar to thicken the frosting, but it was as sweet as I could handle it as is.
I have made cinnamon rolls multiple times. They were actually on my dad’s dessert rotation a couple times. It’s harder with me not living near him to make them since you want them fresh. And, with a baby around, it’s kind of hard to make them in Maryland on a visit since they require a lot of time, even if the time is just for rising.
Well, here is a recipe that made me excited to try them again, and they really are faster than the usual batch…but I thought just as delicious. Maybe more so since they were a bit easier? I made them twice within a week since it uses half a block of cream cheese, and I wanted to use the whole block. What else do you make with cream cheese? I have a few meals and desserts, but most require a whole block.
By the way…I totally glazed these without letting them cool properly the first time since I was so excited about eating them. That’s why they look a bit…messy…they looked better once they cooled, and better the second time. But I forgot to take pictures that time. Because…you know, cinnamon rolls were fresh and ready to be eaten.
Ok, ok, I am a month late with this. This is a dessert meant for the holiday season, particularly Hanukah. Buuuut, I made them last minute and didn’t have time to get this up promptly during Hanukah, so instead I am sharing this now. It’s not like you can’t enjoy this easy dessert at other times during the year. I really liked that I only needed the mixer briefly at the beginning (perfect for during breakfast with the Fudgelet) and then the dough could chill during playtime. Then, during his nap, I was able to roll them out and bake them without him getting woken up. Only three ingredients for the dough and two for the filling. Easy peasy.
You have no reason for not making these. Even if you don’t like chocolate, you can substitute something else…cinnamon sugar, fruit, nuts…get creative. And for the shaved chocolate? Just use a bar of chocolate with a vegetable peeler and it takes a few minutes, but it is easy and makes a nice smooth filling.
I have been making cream cheese brownies for a long time, but never the same recipe. I have tried many different ones trying to get what I feel is the ideal one. I don’t know if this one is “it” yet…it was good, but I think I would want to make it again slightly differently, or at least remain open to new recipes. I feel like this type of brownie should be on the thinner side. You want the usual chocolatiness, but you also want a decent ratio of the cream cheese to the chocolate. This recipe came close, but maybe using a bit less in the base, or changing the amounts a bit to use a larger pan (for a thinner base)? Like I said, I’m not sure. I did like some of the technique, and the suggestion of letting the brownies sit at room temperature before you want to eat them (obviously you need to keep them for long periods in the refrigerator due to the cream cheese). And if you’re impatient, or working on limited snacking time with a toddler who still doesn’t sleep long stretches? (ahem) You can totally microwave the brownies for 10-20 seconds to get the freshly baked taste, without it being too melty.