Featured

Subterms

    consigliato per te

    • in Recipes

      Lemon Raspberry Cheesecake

      ha scritto per te

      This layered Lemon Raspberry Cheesecake is bursting with tart citrus and sweet red raspberry flavors. It’s perfect for a springtime soiree or any special occasion.

      This layered cheesecake has been in development for a long time – more than a year, actually! It’s inspired by Cheesecake Factory’s Lemon Cream Cheesecake, but it’s not an exact copycat recipe (like this one, for example). The flavors are much the same as the inspiration cake, but it’s pared down in size and more manageable for the home baker. I’ve made three different versions of it, and had even teased one iteration ‘coming soon’ on Instagram stories months ago. However, after a little more scrutinizing, I decided it still wasn’t exactly right. The first version was too tart. The second one was too tall to fit in a standard 9×3-inch springform pan. It’s like they say, third time’s a charm!
      Yes – at long last! I’m ready to share this Lemon Raspberry Cheesecake just in time for spring holidays and warm weather. It isn’t hard to make, but it does take some time to put together. Start a couple of days ahead, because the cheesecake layer needs to chill overnight. And then the assembled cake also needs to chill overnight. So the most time-consuming part is the hands-off, waiting around!

      This cheesecake-cake is made of one vanilla cake layer, raspberry coulis-dipped lady fingers, zesty lemon cheesecake, and lemon whipped cream. The recipe is designed to have leftover raspberry-coulis, which should be served in a pitcher for drizzling on each cheesecake slice.

      Make the Raspberry Coulis
      Mix together 12 oz. raspberries (fresh or frozen and thawed) and granulated sugar. Cook for 2 minutes in the microwave and stir until the sugar is melted. You can also do this on the stove top. When the sugar is melted, let it cool slightly, then transfer it to a food processor or blender. Process until the mixture is pureed. There will be seeds visible in the mixture.
      Next, pour the mixture through a sieve. Use the back of a spatula to press the pulp through the screen, leaving only the seeds behind. And just like that, you’ve just made raspberry coulis! Cover the bowl with plastic wrap and store in the refrigerator for later use.

      Make the Vanilla Cake Layer
      This layered cheesecake starts with a vanilla cake layer. Mix all of the ingredients up in a bowl with a hand mixer. Grease and flour your most reliable 9-inch springform pan with high sides (at least 3″ tall). Why? Because we’ll be using the same springform pan to bake and assemble the layers. Pour the batter into the springform pan and bake for about 18 minutes. At the end you should have a tender cake layer that requires no leveling. It bakes up perfectly flat and that’s just what we need.
      Allow it to cool completely an then cover it in plastic wrap and store in the refrigerator until needed. This will firm the crumb and it will be easier to handle.

      Make the Lemon Cheesecake Layer
      Wash the springform pan you used to bake the cake in and line the bottom with a parchment paper round. Mix up the crustless cheesecake ingredients (which includes tangy lemon zest- yum!) and pour the batter into the springform pan. Place a pan of hot water on the bottom rack of the oven and place the cheesecake on the center rack above it. This steams the cheesecake as it cooks. And helps it develop a smooth surface. I like this technique because it’s a little less messy that immersing the pan directly into a water bath.
      After an hour or so, when the timer sounds, prop open the oven door with a wooden spoon and let the cheesecake stay in the oven while it cools. This will prevent the cheesecake from having high edges with a deeply sunken center. After another hour, remove it from the oven. Refrigerate the cheesecake overnight. Then remove it from the pan and onto a plate; cover and keep refrigerated.

      Assemble the Layers
      In the same springform pan (once again!) begin assembly. Place the vanilla cake layer in the bottom of the pan. Remember that raspberry coulis? Grab a package of crisp lady fingers, and dip each one into the coulis. Then, line them up over the cake. You may have to trim some of the cookies to cover the entire cake. You can see how I arrange them in the video before the recipe card a little further down.

      Add the lemon cheesecake layer. Turn it upside down over the lady fingers and gently press down. Then, cover and refrigerate the entire thing overnight. This gives the lady fingers a chance to soften and become cake-like. Like I said before, this cheesecake isn’t complicated, but it does take some time.

      Lemon Cream Topping
      This Lemon Raspberry Cheesecake has a double dose of lemon, thanks to the lemon cream topping. After the cheesecake has chilled overnight, gently press the cheesecake layer down evenly with a flat hand. This will compress the lady finger layer slightly and make room in the pan for the lemon cream layer.
      Combine heavy cream and sugar in a mixer fitted with a whip attachment, and beat until soft peaks form. Add just a kiss of lemon extract, and beat in some bloomed and melted unflavored gelatin. This stabilizes the whipped cream and gives it a mousse-like texture which slices cleanly. Spread the whipped lemon cream over the cheesecake and refrigerate for one hour.

      After the cheesecake is chilled, remove the springform collar and transfer to a cake plate or stand. All that’s left? Scatter a few fresh raspberries on top and a couple of lemon slices, if you like. I added a few ribbons of lemon zest as well.

      Transfer the leftover coulis to a small pitcher and serve it alongside the cheesecake. An extra drizzle makes it so nice!
      I think this is a wonderful dessert to welcome the spring season. And it will also be a much appreciated cold and creamy treat throughout summer months, too. Enjoy!

      Related recipe: Chocolate-Raspberry Bavarian Torte

      Lemon Raspberry Cheesecake

      Heather Baird

      This layered confection stars with a base of vanilla cake and raspberry coulis-dipped lady fingers. It’ stopped with a tangy lemon cheesecake layer, followed by a fluffy lemon whipped cream topping. The flavors and some components of this cake are inspired by The Cheesecake Factory’s famous Lemon Raspberry Cream Cheesecake.Begin this cake 2 days ahead of serving, as the lemon cheesecake layer by itself needs to firm overnight. The assembled cheesecake will also benefit from an overnight chill.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minutes minsCook Time 1 hour hr 25 minutes minsChill overnight twice, 48 hours 2 days dTotal Time 2 days d 2 hours hrs 10 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment9×3-inch springform pan
      Ingredients  Raspberry coulis12 oz. frozen raspberries thawed3/4 cup granulated sugarVanilla cake layer1/2 cup plus 2 tablespoons granulated sugar1 large egg1/2 teaspoon vanilla extract3 tablespoons vegetable oil2/3 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon salt1/4 cup whole milkLemon cheesecake16 oz. cream cheese at room temperature1/2 cup granulated sugar1/4 cup heavy cream2 tablespoons lemon juice1 tablespoon all-purpose flour1 tablespoon grated lemon zest1 teaspoon lemon extract5 drops yellow food color optional3 large eggs at room temperatureAssembly and lemon cream topping12 crisp lady fingers1 tablespoon cold water1 teaspoon unflavored powdered gelatin1 cup heavy whipping cream1/4 cup granulated sugar1 teaspoon lemon extractAdditional toppingsFresh raspberriesLemon slicesLemon zest ribbons
      Instructions Raspberry coulisCombine the berries and sugar in a microwave-safe bowl. Cook at 100% power in the microwave for 2 minutes. Stir well until the sugar is completely melted. You may also do this in a saucepan on the stove top. Allow the mixture to cool slightly. At this stage, give the cooked mixture a taste-test. If it is very tart, add up to 1/4 cup of sugar and cook again. (Berries vary in sweetness.)Place the mixture in the bowl of a food processor or the pitcher of a blender. Puree until smooth. Pass the mixture through a fine mesh sieve into a bowl; discard the seeds and solids.Cover the bowl with plastic wrap and store in the refrigerator until ready to use.Vanilla cake layerPreheat the oven to 350°F. Grease and line the bottom of a 9-inch springform pan with parchment paper.Beat the sugar, egg, vanilla, and oil in a large bowl using an electric mixer on medium-high speed. In a small bowl, whisk together the flour, baking powder, and salt. Beat in half of the flour mixture into the wet ingredients.Add all of the milk and mix until combined. Add the remaining flour and beat until incorporated. Pour the batter into the prepared pan and bake for 18 minutes or until a toothpick tester inserted near the center comes out clean. Cool in the pan 5 minutes. Turn out onto a wire rack to cool completely.When the cake is completely cool, cover it with plastic wrap and refrigerate until ready to use.Lemon CheesecakePreheat the oven to 325°F. Set a 9×13-inch pan filled half full of water on the bottom rack of your oven.Grease and line the same springform pan used for the cake layer; set aside.In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth. Beat in the cream, lemon juice, flour, lemon zest, lemon extract, and food color if using. Add the eggs; beat on low speed until well combined.Pour the batter into the prepared pan and place on the middle rack of the oven above the pan of water. Bake for 65 minutes. When the timer sounds, turn the oven off and prop open the oven door with a wooden spoon. Let the cheesecake stand in the oven for an hour. Remove the cheesecake in the pan to a wire rack to cool completely, then cover and refrigerate in the pan overnight.Assembly and lemon cream toppingRemove the springform collar and carefully transfer the cheesecake to a plate; do not remove the parchment paper. Keep refrigerated.Wash and dry the springform pan. Place the vanilla cake layer in the springform pan. Quickly dip each lady finger in the raspberry coulis, and cover the vanilla cake with the cookies (see video for technique). You may have to trim the lady fingers to evenly cover all of the cake. Reserve the leftover coulis in a small pitcher for serving with slices of cheesecake.Carefully transfer the cheesecake layer, upside-down (parchment bottom-up) onto the layer of lady fingers. Press down gently then remove the parchment paper round from the cheesecake. Cover with plastic wrap and refrigerate overnight.The next day, with the pan still covered in plastic wrap, gently press the cheesecake down to slightly compress the lady fingers layer (it will have softened) and to make room for the lemon cream topping.For the lemon cream topping, place the cold water in a small microwave-safe condiment cup and sprinkle the gelatin evenly over the surface. Let stand until the gelatin is bloomed.Whip the heavy cream in a large bowl of an electric mixer until slightly thickened, and then gradually add in the granulated sugar. When soft peaks form, beat in the lemon extract.Microwave the gelatin for 10 seconds, or until liquid. While beating the cream, pour in the gelatin. Whip until stiff peaks form. Immediately top the cheesecake with the cream. Refrigerate for one hour.Remove the collar from the springform pan and transfer the cake to a cake stand or serving plate. Top with fresh berries, lemon slices, and lemon zest ribbons, if desired.Store the cheesecake covered in plastic wrap in the refrigerator. Serve slices of cheesecake with an additional drizzle of raspberry coulis.
      NotesWhat to expect: This cheesecake has bright, fresh flavors with citrus and raspberries. It has tart-tangy elements that are well balanced with sweet, creamy elements. It is reminiscent of The Cheesecake Factory’s Lemon Raspberry Cream Cheesecake.
      Fresh or frozen: Use fresh or frozen raspberries for the coulis. 
      Spread out the work: As I’ve mentioned in the post, this cheesecake is not difficult to make. But it requires a lot of hands-off time and overnight chilling. Make the cake layer, coulis, and the cheesecake layer on the first day. Then assemble the cake, lady fingers, and cheesecake the second day. On the day of serving, top with the lemon cream and decorate.
      Extra coulis: If you’re serving this cheesecake buffet-style to a crowd, you may want to double the coulis recipe. Having extra will allow guests to have a little drizzle or more to taste.
      Gelatin: You may omit adding the bloomed and melted gelatin to the lemon cream if you prefer. The gelatin stabilizes the whipped cream and makes it more mousse-like. Without the gelatin added, it will just be lemon whipped cream (but still tasty!).

      Keyword cheesecake cake, freeze dried raspberries, fresh lemon, lemon cheesecake filling, Lemon cream cheesecake, lemon juice, lemon raspberry cheesecake, lemon zest, raspberry coulis, spring dessert, springform pan, stabilized whipped cream, The Cheesecake Factory Copycat Cheesecake, vanilla cake

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Classic Snickerdoodle Cookies

      ha scritto per te

      Looking for the perfect batch of Classic Snickerdoodle Cookies? Look no further! This recipe guarantees cookies that are soft and chewy every time.

      Every baker needs a recipe for Classic Snickerdoodle Cookies in their repertoire. And this one’s my favorite. I’ve made countless batches, so it’s a little unbelievable to me that I’m just now sharing them with you. It seems that 2024 is the year that I re-explore classics and family recipes. It’s so important to include these essential and fundamental recipes here. Because everyone loves them, and for good reason!
      These cinnamon-sugared rounds are pure comfort food, and a taste of childhood for many. You won’t find a recipe easier than this one – it’s extremely simple to throw together and yields the most buttery, soft and chewy snickerdoodles ever! The cinnamon-sugar coating provides just the right amount of cozy. They’re done in about 45 minutes from start to finish, so they’re the perfect lazy weekend bake.

      Ingredients for the Perfect Batch
      First, whisk together the all-purpose flour, baking soda, cream of tartar, and fine grain sea salt. The cream of tartar serves as an acid in this recipe, preventing the sugar in the dough from crystalizing. Which helps the cookies stay soft and chewy instead of crunchy. It’s also a leaven, which gives the cookies their characteristic pillowed exterior.
      Note: Sometimes cream of tartar will clump during storage over time. If you pull a lumpy teaspoonful from the bottle go ahead and sift it! Nobody wants to find a bitter lump of cream of tartar in their cookie.

      Creaming the Butter and Sugar
      In a separate large mixing bowl, cream together softened butter and granulated sugar until light and fluffy. This step is crucial for creating the perfect texture in your cookies. Creaming the butter and sugar helps to incorporate air into the mixture, resulting in a lighter and more tender cookie. Next, mix in the eggs.

      Combining the Wet and Dry Ingredients
      Add the dry ingredients to the creamed butter and sugar mixture. Using an electric hand mixer (or a stand mixer fitted with paddle attachment), beat together on low speed until the dry ingredients are fully incorporated with the wet ingredients, and a smooth dough forms. Avoid overmixing, as this can lead to tough cookies. The dough will resemble that of sugar cookies.
      Chill the dough in the refrigerator for 30 minutes (or overnight if you like). Chilling the dough helps it firm up, making it easy to scoop and roll into balls. It also reduces spreading during baking.

      Rolling the Dough in Cinnamon Sugar
      While the dough is chilling, prepare the cinnamon sugar coating. In a small bowl, combine 2 tablespoons of granulated sugar and 1 tablespoon ground cinnamon. I add a pinch of salt to this mixture to make the flavors really pop! This is optional. But give it a try! Just a pinch.
      After the dough has chilled, use a cookie scoop (I like this one) to portion out the dough. Roll each scoop into a ball between your palms. Then, roll each cookie dough ball in the cinnamon sugar mixture until evenly coated.

      Baking and Cooling the Snickerdoodles
      Place the coated dough balls onto parchment-lined baking sheets, leaving about 2″ space between each cookie. Bake in the preheated oven for 8 minutes, or until the edges are set, the cookies are puffed, and the tops are lightly golden brown. Be cautious not to overbake; these cookies are done at 8 minutes. They may seem slightly underdone in their centers, but will firm up as they cool.
      Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps to prevent them from breaking apart when they’re still warm.

      Tips for Cookie Success!

      Make sure your butter is softened. Room temperature is even better – the butter will cream more easily with the sugar and create a better texture in your cookies.
      Don’t skip the chilling step! Chilling the dough helps to prevent the cookies from spreading too much during baking, resulting in thicker and chewier cookies.
      For extra flavor, you can add a teaspoon of vanilla extract to the dough along with the eggs. I usually do not add vanilla to this recipe, because it allows the buttery flavor and the cinnamon-sugary goodness to shine.
      1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar. This adds a little depth of flavor, but it will compact the cookie’s texture.
      Store any leftover cookies in an airtight container at room temperature for up to 3-4 days.

      Customizations
      Gluten-Free Option: For a gluten-free version, simply substitute 1 to 1 or cup for cup gluten-free flour in equal amounts for the all-purpose flour in this recipe. I personally enjoy using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which yields fantastic results.
      Dairy-Free Option: If you’re avoiding dairy, you can use a dairy-free butter alternative in place of regular butter. Look for brands like Earth Balance or Miyoko’s Creamery for a rich and creamy buttery flavor without the dairy.

      With their soft and chewy texture and cinnamon sugar coating, these classic snickerdoodle cookies are sure to be in regular rotation. They’re perfect for enjoying with a glass of cold milk or alongside a cup of hot coffee. They also make a nice care package gift, and are certainly most welcome on holiday cookie trays.
      Related Recipe: Chocolate Chunk Cookies

      Classic Snickerdoodle Cookies

      Heather Baird

      These soft and chewy cookies are coated in a perfect blend of cinnamon sugar. This recipe is simple and classic with all the hallmarks of traditional old-school snickerdoodles. For the best results, remember to chill the dough before baking and be mindful not to overbake—optimal doneness occurs at around 8 minutes. The cookies may seem slightly underdone, but they will firm up as they cool. You may notice the lack of vanilla extract in this recipe. I prefer these cookies without it, because the cinnamon and butter flavors really shine through. However, if you’d like to add vanilla to your dough, do so when you add the eggs. (1 1/2 teaspoons.)

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 8 minutes minsCook Time 8 minutes mins30 minutes chill time 30 minutes minsTotal Time 46 minutes mins

      Course DessertCuisine American

      Servings 36 cookies

      Equipmentbaking sheetsparchment papercookie scoop
      Ingredients US CustomaryMetric Cookie Dough2 3/4 cups all-purpose flour1 teaspoon baking soda1 teaspoon cream of tartar sifted1/8 teaspoon fine grain salt1 cup unsalted butter at room temperature1 1/2 cups granulated sugar2 large eggsCinnamon-Sugar Coating2 tablespoons granulated sugar1 tablespoon ground cinnamonPinch of salt
      Instructions Cookie DoughPreheat the oven to 400°F. Cover two or more baking sheets with parchment paper.In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.Cinnamon-Sugar CoatingMeanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.Store cookies air tight.
      NotesWhat to expect: Buttery, cinnamon-sugar coated snickerdoodle cookies that have all the hallmarks of the classic. Soft and chewy, slightly pillowed with some crackling on top – and above all perfect for sharing. 
      Brown Sugar: 1/2 cup of brown sugar can be swapped in for 1/2 cup of granulated sugar in the dough. This adds a little depth of flavor, but it will slightly compact the cookie’s texture.
      Cream of Tartar: Don’t skip the cream of tartar in this recipe—it helps to give the cookies their characteristic tangy flavor and chewy texture. Also sift the cream of tartar if it looks lumpy.
      Bake Time: These cookies are perfectly done at 8 minutes in most ovens. 10 minutes will make the exterior slightly crunchier.
      Gluten-Free: Use cup for cup or 1-to-1 gluten-free flour in place of the all-purpose flour. Bob’s Red Mill or King Arthur Baking’s flours are excellent choices for this recipe. 
      Store: These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
      Freezer Friendly: This snickerdoodles recipe is freeze-able! After rolling the dough into balls and coating them in the cinnamon sugar mixture, place them on a baking sheet lined with parchment paper, making sure they are not touching.
      Place the baking sheet in the freezer and flash freeze the dough balls for about 1-2 hours, or until they are firm.
      Once the dough balls are frozen, transfer them to a freezer-safe container or resealable plastic bag. Layer parchment paper between the dough balls to prevent sticking. Store the dough balls in the freezer for up to 2-3 months.
      Remove the desired number of frozen dough balls from the freezer and place them on a lined baking sheet, spacing them apart. Cover with plastic wrap and thaw overnight in the refrigerator. Bake as directed.
       

      Keyword all purpose flour, butter, cinnamon sugar coating, classic snickerdoodle cookies, cream of tartar, granulated sugar, homemade, Snickerdoodle Cookies, Snickerdoodles, soft and chewy, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Easy Irish Soda Bread

      ha scritto per te

      This recipe for Easy Irish Soda Bread makes a hearty round loaf with a crunchy crust and soft interior. Using just five ingredients, it offers a taste of Ireland’s culinary heritage in every slice.

      Over the course of a few years, I’ve been on a mission to find the perfect Irish Soda Bread recipe. Both for my blog and personal enjoyment. At first, I tried recipes that were enriched with butter and eggs. But despite my efforts (and careful handling) the bread often turned out too dense or rubbery inside. It wasn’t until I pared down the ingredients that I saw real improvement. With just a handful of pantry staples, the bread turned out tender and moist. The best recipe had been there all along. Because the truly authentic and traditional Irish Soda Bread recipes  – the ones that sustained and preserved an entire nation – use only a few basic ingredients.
      The bread is a cherished staple of Irish cuisine. Born out of necessity during lean times, it’s practically a metaphor for the Irish people’s resourcefulness and resilience. This Easy Irish Soda Bread stems from the most traditional recipe, requiring just five basic ingredients. Or six, if you include raisins or currants.

      Irish Soda Bread History
      Historically, Ireland faced periods of hardship, particularly during the 19th century, marked by poverty, famine, and economic instability. Yeast was scarce and if available, expensive. Before I started researching in earnest, I wondered why the Irish people didn’t use brewer’s yeast like medieval Europe did. Because beer making was booming during that time! (Guinness was a massive brewery around the time of the Great Potato Famine, exporting beer throughout the world.) But commercialized production of brewer’s yeast made it an unsuitable leaven, and it wasn’t accessible to the average household. Instead, baking soda was favored because it was easier to find and inexpensive. This made it a practical choice for everyday baking. During these times, traditional Irish Soda Bread became a staple food for many families due to its simplicity, affordability, and ability to nourish.

      The Simplest Ingredients
      With just five basic ingredients, this recipe is incredibly easy to make. But the first order of business is to preheat your oven to 450°F. The bread comes together quickly and the oven needs to be ready to receive the freshly formed loaf.
      Sift together the dry ingredients: flour, baking soda, salt, and sugar. Now, be aware that sugar is a modern addition to this bread but we’re only using a little bit. This aids in developing a well-browned crusty crust during baking. And since we’re using a modern oven and not baking it in hot coals, I think it’s an acceptable concession. It also adds flavor and helps activate the baking soda. Along with the acid in the buttermilk, this gives the loaf proper rise.

      Make a well in the center of the flour mixture and pour the buttermilk into the center. Stir briefly until the ingredients are just moistened. Watch the video at the end of this blog post that shows my stirring method. I mostly prod the mixture and turn it over until everything is moistened, which is less than 30 seconds, as to not overdevelop the gluten.

      Add Raisins or Currants
      At this stage, add the raisins or currants, if using. This is also a more modern addition that Irish families often add to their bread. Other mix-ins could include caraway seeds and herbs. Stir together until a thick, slightly sticky dough forms. Stir in the additions. Which takes about 10 more seconds.

      Shape the Dough
      Turn the dough out onto a lightly floured surface and very gently – and very briefly – knead it together a few times until all the dough sticks together (about 3-4 turns). Pat it into a ball. Score a cross about 1″ deep in the center of the bread using a serrated knife or a very sharp chef’s knife.

      Here’s a plain loaf without the raisins. Which is slightly easier to score and makes a cleaner cut because there’s no raisins to drag the knife through.

      Bake at a High Temperature
      When first testing Irish Soda Bread recipes, the baking temperatures varied wildly from recipe to recipe. I’ve found that a higher temperature gets the job done effectively. It helps the bread to rise quickly, pushing apart the score marks in order to bake evenly throughout the entire loaf.
      Once the bread is formed and scored, transfer it to a parchment-lined baking sheet and immediately get it into the oven. Why the hurry? When the buttermilk is added to the dry ingredients, the lactic acid activates the baking soda. The reaction releases carbon dioxide gas which is the sole leaven in this bread – so, time’s a ticking!
      Bake the loaf for 40-45 minutes. You’ll know it’s done when the exterior is brown, craggy and split at the score, and the bread is well-risen. Tap your knuckles on the bottom of the loaf and if it sounds hollow, it’s done. Then transfer it to a cooling rack.

      Serving Suggestions for Irish Soda Bread
      This bread pairs with all kinds of dishes, sweet and savory. And it really requires no special green-wearing holiday to enjoy it. Here are a few ways I like to eat it.

      Soup or Stew: Serve on the side of a bowl of soup or stew. The bread’s dense crumb is ideal for soaking up broth or sauces.
      Cheese Board: Build a board of Irish cheeses such as Dubliner sharp cheddar, Emerald Irish brie, and Somerdale Claddagh blue cheese. Serve toasted slices of Irish soda bread as an accompaniment instead of crackers.
      Irish Pub Fare: Pair the soda bread with classic pub fare such as shepherd’s pie or bangers and mash. The hearty nature of the bread definitely belongs in the same ‘comfort food’ family as these dishes.
      Corned Beef and Cabbage: This bread is perfect alongside a traditional St. Patrick’s Day feast of corned beef and cabbage. Its subtle sweetness compliments the savory meat and cabbage dish.
      Irish Tea Time: Enjoy Irish Soda Bread smeared with creamy Irish butter and your favorite jam or marmalade. Lemon curd and traditional clotted cream also go well with the bread’s dense crumb and tangy buttermilk flavor. Serve it alongside your favorite brewed tea.

      It seems a little crazy that something so simple can be so delicious. I firmly believe that the best version of Irish Soda Bread is the easiest. The absence of extraneous ingredients in the dough such as eggs and butter actually makes this bread more tender!

      Related recipe: 3 Ingredient Butter Me Not Muffins

      Easy Irish Soda Bread

      Heather Baird

      This Easy Irish Soda Bread recipe is straightforward in preparation with very simple ingredients. It makes a rustic, hearty round with a crunchy crust and soft interior. This versatile bread pairs well with a variety of dishes, both sweet and savory. Serve it with corned beef and cabbage, or simply topped with Irish butter.Raisins or currants are a more modern addition to this bread, but they are delicious. Although completely optional.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins

      Course Bread, BreakfastCuisine Irish

      Servings 10 slices

      Equipmentlarge baking sheetparchment paperserrated knife
      Ingredients US CustomaryMetric 4 cups all-purpose flour1 teaspoon baking soda1 teaspoon salt1 tablespoon granulated sugar2 cups buttermilk1 cup raisins or currants optional
      Instructions Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.Sift together the flour, soda, salt, and sugar over a large mixing bowl. Whisk together until well combined.Make a well in the center of the dry ingredients; pour in the buttermilk. Mix together using a rubber spatula for about 30 seconds, until the mixture forms a shaggy dough. Don’t overwork the dough – overmixing can make the interior rubbery. Add the raisins and mix in quickly, about 10 seconds more.Turn the dough out onto a lightly floured work surface. Knead briefly until the dough sticks together, about 3-4 turns. Form the dough into a ball. Transfer the dough to the prepared baking sheet.Score a cross in the top of the loaf using a large serrated knife, or a sharp chef’s knife, to about 1” depth. Immediately transfer the loaf to the preheated oven.Bake for 40-45 minutes, or until the loaf is split at the cross, and the crust is craggy and well browned. The loaf should be well risen and have a hollow sound when tapped on the bottom with your knuckles.Let bread cool slightly before slicing; serve warm. Use a serrated knife and sawing motions to slice the bread without flattening the crumb. Or, allow the bread to cool completely before slicing. Store airtight.
      NotesAvoid working the dough too much: It’s so easy to overdevelop the gluten in this dough by over-kneading or handling it too much. Mix the dry and wet ingredients together quickly until just moistened. This usually takes less than a minute.
      Don’t skip the cross: Scoring the bread is essential to this particular recipe, so that the bread splits when it rises and which helps the middle bake through. However, there’s more to it in Irish culture. Most Irish people believe you must bless the bread by putting a cross on it, to ward away evil. Can’t hurt, I say.
      Buttermilk substitute: For this recipe, place two tablespoons of white or cider vinegar in a large 4-cup capacity measure. Fill the cup to the 2 cup mark with whole milk and stir together. Use as a replacement for buttermilk in this recipe. While this isn’t going to produce the same tangy flavor and fluffy texture in this bread, in the name of resourcefulness – it will work.
      The Crust: This bread develops a very crusty, shatter-y, well browned crust. For me, that’s the whole point of this bread, to contrast the soft interior. However, if you’re someone who likes a softer crust, you can place the warm loaf in a bowl and cover with a tea towel. When the loaf is completely cool, the crust will be softened and somewhat easier to slice.

      Keyword all purpose flour, baking soda, buttermilk, easy recipe, fine grain salt, historical recipe, Irish cuisine, Irish Soda Bread, no butter, no eggs

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Classic German Chocolate Cake Recipe

      ha scritto per te

      Learn how to make my family’s recipe for classic German Chocolate Cake. Get the step-by-step instructions and video tutorial for both the cake and the famous coconut-pecan frosting.

      While reviewing all the cake recipes that live on this blog, I was surprised to find there were a few classics still missing. For example, Classic German Chocolate Cake. Any baker worth their salt (and sugar) has an excellent German Chocolate Cake recipe! I haven’t made one in a very long time, and I found myself without a trusty recipe. Seeking one, I called my mom for advice. I knew the most delicious recipe was somewhere, hanging from a branch on our family tree.
      “Oh, your Aunt Alice! You should ask her.” mom said. Memories of Aunt Alice’s sweets came flooding back. Mostly of Christmases at Gran’s house, when she’d make something special. I reached out to her, hoping she’d share. She was more than happy to oblige. And boy. Did she ever deliver!

      It may be a family recipe, but it’s no family secret. The recipe is the original Baker’s German’s Chocolate Cake recipe first developed in 1957. Which used to be printed on the backs of the Baker’s German’s Sweet chocolate bar boxes. Speaking of German’s chocolate…

      Is German Chocolate Cake, German?
      Plainly, no. But yes, it definitely sounds like this cake originated in Germany. It is named for the type of chocolate used in the recipe. In 1852 Sam German created a sweeter variety of dark chocolate (48% cacao) that was marketed under the name German’s Sweet Chocolate for the Baker’s Chocolate Company. The company named the chocolate in his honor.
      Much later, in 1957, a recipe for German’s Chocolate Cake (note the possessive) showed up in a Dallas Morning Star newspaper, from Texas homemaker Mrs. George Calay. Made with German’s Sweet Chocolate, it quickly gained popularity nationwide. General Mills, who then owned the Baker’s Chocolate Company, took notice and distributed the recipe under the name German Chocolate Cake (dropping the possessive). And that’s how it came to be!

      German Chocolate Cake Batter
      Begin with a 4 oz. bar of German’s Sweet Chocolate. If you can’t source this product, use a semisweet chocolate bar with around 50%-56% cacao. Melt the chocolate in boiling water and let it cool.
      Next you’ll do some familiar mixing of dry ingredients in one bowl. And creaming butter, sugar and egg yolks in another. The dry ingredients are mixed in alternating with buttermilk. But the real magic happens when you fold whipped egg whites into the finished batter. Fold gently so you don’t knock the air out of the whites, and the baked cake will be supremely fluffy and moist!

      The true hallmark of a German Chocolate Cake is its light chocolate appearance. That’s thanks to the German’s Sweet Chocolate bar, which is sweeter and milder than other Baker’s bars. Cool the layers completely. And get started on that amazing coconut-pecan frosting.

      Coconut Filling and Frosting
      I could eat this stuff straight from the bowl! Place evaporated milk, sugar, butter, egg yolks, and some vanilla extract in a medium saucepan. Cook over medium heat until thickened and bubbly (see the video for visual cue), about 12 minutes.

      Once the mixture is ready, remove it from the heat and pour it over sweetened flake coconut and chopped toasted pecans. Stir it all up until and let it cool completely. Because the mixture thickens to spreading consistency as it cools.

      Here’s the tricky part. The frosting is almost too thick to spread. Use an ice cream scoop to portion the frosting on the cake. Then, using an offset spatula, spread it by pushing it around with the tip of the spatula. Pat it down with the flat part of the spatula as evenly as you can.

      Are We There Yet? Maybe!
      You could stop right here. With all the layers filled and a coat of coconut pecan frosting on top, you’ll have the original German’s Chocolate Cake, as it was written so long ago. However, I did not stop right there. I went a step further by coating the sides with a simple chocolate ganache. It makes the cake look a bit neater to me. And it’s not just for looks! It’s delicious, and the ganache seals in the cake’s moisture, Which, in my opinion, keeps it fresher longer.

      Two Ingredient Chocolate Ganache
      You’ll need two cups of chopped chocolate (chips work fine) and 1 cup of heavy cream. Get them together in a bowl and microwave for about 1 minute 30 seconds. The cream should be steaming upon removal from the microwave. Let the mixture stand for about 60 seconds, then whisk together to combine. You can leave the ganache at room temperature to thicken. Or refrigerate it – checking and stirring it often- until spreading consistency. Coat the sides of the cake.

      After frosting the sides, pat a small line of toasted pecans into the bottom edge of the cake. And there will be just enough ganache left over to pipe a decorative border (if you so choose).

      Line toasted pecan halves 1/2″ apart around the top edge of the cake for a pretty presentation. This can be optional, but it gives the cake a bakery-made look.

      Talk about fluffy! This is one of the most delicious cakes you will ever make. It sounds like hyperbole, but I promise you it’s not. The cake portion is so fluffy and moist, sweet and light. But it’s that ridiculously delicious boiled coconut pecan frosting that makes it really special!
      I’m so thankful to my Aunt Alice for sending me her time-tested recipe. It’s the real deal Classic German Chocolate Cake recipe! I hope you love it as much as I do.
      Related recipe: Death by Chocolate Cake

      Classic German Chocolate Cake

      Heather Baird

      This recipe is lightly adapted from the original “German’s® Sweet Chocolate Cake” recipe from Baker’s Chocolate Company, originating in 1957. Both the cake recipe and coconut-pecan frosting recipes are true to the original, with my addition of chocolate ganache to frost the sides of the cake. If possible, use German’s Sweet Chocolate bar by Baker’s Chocolate Company to make the cake layers. An acceptable substitute is a semisweet chocolate bar with cacao content of 50% to 56% (this percentage will be somewhere on the label). This recipe requires a cup of buttermilk. If you don’t have any on hand, see the recipe notes for a substitution using whole milk and vinegar. Special thanks to my Aunt Alice Welch Crutchfield for handing down her best recipe to me.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minutes minsCook Time 45 minutes mins1 hour cooling time 1 hour hrTotal Time 2 hours hrs 30 minutes mins

      Course DessertCuisine American

      Servings 12

      Equipment8-inch cake pans (3)parchment paper
      Ingredients US CustomaryMetric German’s Sweet Chocolate Cake Layers4 oz. German’s chocolate bar broken into pieces (1 bar)1/2 cup boiling water1/4 teaspoon instant coffee or espresso powder optional2 cups all-purpose flour1 teaspoon baking soda1/4 teaspoon fine grain salt1 cup unsalted butter softened2 cups granulated sugar4 egg yolks1 teaspoon vanilla extract1 cup buttermilk see recipe notes4 egg whitesCoconut-Pecan Filling and Frosting12 oz. evaporated milk 1 can1 1/2 cups granulated sugar3/4 cup unsalted butter4 egg yolks1 1/2 teaspoons vanilla extract2 2/3 cups sweetened flake coconut 7 oz. or 1 package1 1/2 cups toasted chopped pecans see recipe notesChocolate Ganache2 cups chocolate chips or chopped semisweet chocolate1 cup heavy creamToppings1/2 cup toasted chopped pecans16-18 toasted pecan halves
      Instructions Cake LayersPreheat the oven to 350°F. Grease and line three 8” cake pans with parchment paper. Set aside.Place the chocolate pieces in a medium bowl and pour over the boiling water. Add the instant coffee, if using. Let stand 1 minute; whisk together until the chocolate is melted and set aside to cool.In a large bowl, whisk together the flour, baking soda, and salt. In the bowl of an electric mixer, beat together the butter and sugar until light and fluffy. Add the egg yolks, 1 at a time, beating well after each addition. Stir in the cooled chocolate mixture and vanilla extract. Add the flour mixture to the creamed mixture alternately with the buttermilk (begin and end with the flour mixture).In a separate bowl, whip the egg whites with an electric mixer on high speed until stiff peaks form. Gently fold half of the egg whites into the batter to loosen it using a large rubber spatula. Fold in the remaining egg whites. Divide the batter between the prepared pans.Bake for 30-35 minutes, or until a toothpick tester inserted near the centers of the cakes comes out clean. Immediately run a knife between the cakes and sides of the pans. Let cool 15 minutes. Remove the cakes from the pans and peel away the parchment paper. Cool completely on wire racks.Coconut-Pecan Filling and FrostingIn a medium saucepan, combine the milk, sugar, butter, egg yolks, and vanilla. Cook on medium heat while stirring occasionally.When the butter is melted, cook for approximately 12 minutes whisking constantly, or until the mixture thickens and turns golden. Remove from the heat.Place the coconut and pecans in a large bowl. Pour the cooked mixture over them and stir to combine. Cool to room temperature and of desired spreading consistency.Chocolate GanachePlace the chocolate and heavy cream in a microwave-safe bowl. Microwave at 100% power for about 1 minute 30 seconds. The cream should be steaming upon removal from the microwave. Let the mixture stand for about 60 seconds, then whisk together to combine. You can leave the ganache at room temperature to thicken. Or refrigerate it – checking and stirring it often- until spreading consistency.Cake AssemblyPlace a cake layer on an 8” cake board, a cake stand, or serving plate. Scoop 1/3 of the coconut-pecan frosting on top; spread as evenly as possible. Use a spoon or an offset spatula to push the thick frosting into place. Top with a second cake layer and repeat frosting. Top with the third cake layer and spread on the remaining coconut-pecan frosting. (At this point, you could serve the cake without the ganache covering.)Spread a crumb coat of the cooled and thickened ganache on the sides of the cake. Refrigerate 15 minutes; add a second even coat to the sides. Immediately press chopped pecans into the bottom edge of the cake. Transfer any leftover ganache to a piping bag fitted with a small closed star tip, and pipe a shell border around the top edge (this is optional but pretty). Sprinkle any leftover chopped pecans on the shell border.Line pecan halves within 1/2 inch of each other around the top edge of the cake.Store the cake at room temperature in an air-tight cake keeper, or tightly under plastic wrap for up to 4 days. Or, to prolong freshness, store in the refrigerator for up to 7 days. Bring slices of cake to room temperature before serving.
      NotesButtermilk Substitute: Place 1 tablespoon of white vinegar or lemon juice into a 1 cup measure. Fill the cup to the rim with whole milk. Stir. It may curdle a little; this is normal. Use in the recipe as a substitute for buttermilk. (There really is no perfect replacement for thick, rich and tangy buttermilk – but this substitution works well enough in this recipe.)
      2 Layers Instead of 3: Divide the cake batter between two 9-inch round cake pans; increase bake time by 10 minutes, or until cakes test with a clean toothpick.
      Toast Those Pecans! For the absolute best flavor, toast the pecans at 350F for 5 minutes. Keep an eye on them so they don’t burn. Chopped pecans can vary in size, and small pieces may toast quicker than larger pieces.
      Freezer-Friendly: The assembled cake can be frozen for up to 3 months. Chill the cake in the refrigerator first to firm up the ganache. Wrap well in plastic wrap, then double bag in extra-large zip-top freezer bags. Or, if you don’t have freezer bags large enough, wrap cake in at least four layers of plastic wrap, then in aluminum foil, to prevent freezer burn.

      Keyword Baker’s chocolate bar, buttermilk, coconut chips, egg whites, German chocolate bar, German Chocolate Cake, German’s Chocolate Cake, pecan-coconut frosting, toasted pecans, white chocolate ganache

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Shamrock Shake Recipe

      ha scritto per te

      This Shamrock Shake Recipe is full of eye-popping green color and creamy mint flavor. Make this seasonal treat whenever you need a minty pick-me-up!

      The Shamrock Shake returns to McDonald’s menus each February to help celebrate St. Patrick’s Day. It’s only for a limited time, but now you can make the minty milkshake year-round! This recipe is so easy to make and fun to share.
      If you’ve been reading this blog for very long, then you know I’m extremely picky when it comes to mint-flavored sweets. I am likely to pass up minty sweets on most dessert menus. Why? Because it’s difficult to know if you’re getting something that tastes light and refreshing, or something more akin to toothpaste. This is definitely not the latter. This copycat Shamrock Shake recipe is creamy and indulgent with light mint flavor.  It’s such an easy dessert for St. Patrick’s Day dinner – or heck! Anytime you’re looking for a sweet minty treat.

      Shamrock Shake Origins
      First, a bit of history. Because after some digging, I was shocked to see how long Shamrock Shakes have been around. Connecticut McDonalds franchise owner Hal Rosen brought the Shamrock Shake to life in 1967. He created it to help celebrate St. Patrick’s Day. But get this – it wasn’t mint-flavored! It was made with lemon-lime sherbet. In 1983 that the mint-flavored shake made its debut. It was such a success, McDonalds decided to debut it nationally. Altogether, that’s more than 50 years of Shamrock Shake-ing!

      Let’s Talk Vanilla Ice Cream
      According to their website, McDonald’s Shamrock Shake recipe is made with reduced fat vanilla ice cream from the on-site soft serve machine. It’s perfectly fine to start with your favorite full fat, plain vanilla ice cream from the grocery store. It doesn’t have to be reduced fat. But it can be. However, full fat will blend better and the milkshake will be thick. Mayfield’s, Breyer’s, Turkey Hill – all the usual vanilla ice cream brands will work. Set the tub of ice cream out for about 10 minutes at room temperature to soften.

      What Kind of Milk?
      Use whole milk for the closest copycat of the McDonald’s shake. If you’re not a purist or stickler, then use whatever milk you prefer. 2% works well also. You’ll need about 1 1/2 cups for this recipe.

      Shamrock Shake Flavor and Color
      The McDonalds formula uses mint beverage syrup for the Shamrock Shake recipe. I don’t know about you, but I don’t keep beverage syrups on hand. But as a baker I definitely have mint extract. Use mint extract, and sure to use bottles labeled as “Mint” and not “Peppermint”. You might think there’s not much difference. But peppermint flavor is much sharper and not as true to the original shake’s flavor.  Start with 1/4 teaspoon of mint extract. Then, add more to taste. I know that doesn’t seem like much. However, over the years, and through many bottles of mint extracts, I’ve learned that brands vary in strength. You can always add more to taste.
      What makes the Shamrock Shake green?
      Well, technically, the food industry’s Yellow 5 and Blue 1. Yep, food color! The shades seem to vary a little in person and in advertisements. Some show it as bright lime green. And others are more emerald green.  So, use whatever green color you have on hand. A few drops of liquid green food color from a standard pack of grocery store food colors will work. I used a few drops from this Wilton’s set.

      Toppings
      In 2012, the shake was updated with whipped cream and a cherry on top. The squirt-y canister of aerosol whipped cream is a good standby. However, it is extremely meltable and goes flat rather quickly. I made some homemade using whipping cream, because it holds its shape longer. (And I needed it to last through an hour-long photo session!) Use whatever you prefer. But, while fleeting, the aerosol whipped cream is closest to its inspiration.

      Blend it all Together
      Get the ice cream, milk, green food color, and mint extract together in the pitcher of a blender. Then, give it whir. Taste-test, and add more mint extract if needed.

      Pour in a Tall Glass
      Divide the milkshake mixture between four glasses. Immediately top with the whipped cream of your choice (aerosol or homemade). Add the all-important red cherry on top!

      If you’re feeling festive, you could add some sprinkles to the whipped cream. I had some cute gold sugar pearls, which I used as a nod to leprechaun’s gold. Green sprinkles would also look super cute and very spring-y. Enjoy!
      Related recipe: Irish Cream Coffee Milk Punch

      Shamrock Shake Recipe

      Heather Baird

      This minty, green seasonal treat can now be enjoyed year-round! Shamrock Shakes are so fun to make and an easy St. Patrick’s Day dessert – although they shouldn’t be limited to the holiday. They’re an evergreen favorite! (Pun intended!)Be sure to use extracts labeled as “Mint” and not “Peppermint”. Peppermint extract is sharp and unlike the mint flavor used in Shamrock Shakes. Also, be a label-reader, and pay attention to the ingredients. Some mint flavorings labeled as ‘extract’ are oil based, and will be stronger than water-based extracts. If your ice cream is frozen rock-solid, let it stand at room temperature for 10 minutes before using, or until it is easily scoopable.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 5 minutes minsBlend time 2 minutes 2 minutes minsTotal Time 7 minutes mins

      Course DessertCuisine American

      Servings 4

      Ingredients US CustomaryMetric 4 cups vanilla ice cream about 8 scoops1 1/2 cups whole milk1/4 teaspoon mint extract plus more to taste10 drops liquid green food color plus more if neededAerosol whipped cream see recipe notes for homemade4 maraschino cherries with stems patted dry2 tablespoons sprinkles, gold or green optional
      Instructions In a blender pitcher, combine the vanilla ice cream, half of the milk, 1/4 teaspoon mint extract, and 10 drops of liquid green food color. Blend to combine; mixture should be very thick.While the blender is running, add additional milk through the hole in the blender lid to achieve a thick, pourable consistency (you may not have to use all of the milk, depending on the ice cream temperature and brand).Taste-test the milkshake mixture, and add more mint extract, 1/8 teaspoon at a time. My milkshake batch took exactly 1/2 teaspoon of mint extract.When the mint flavor is just right, add additional green food color if needed for a bright, festive hue. Blend until completely smooth.Immediately divide the shake between 4 glasses (about 12 oz. capacity, each) and top each glass with a large swirl of whipped cream.Add cherries on top of the whipped cream, then add sprinkles, if using. Serve immediately.
      NotesHomemade Whipped Cream: Place one cup of heavy cream in the bowl of an electric mixer with a whip attachment. Beat until slightly thickened, and add 2 tablespoons fine granulated sugar. Beat until stiff peaks form. Transfer to a piping bag fitted with a large closed star top (Ateco 856). Pipe swirls of whipped cream on top of the milk shakes. Or, just dollop whipped cream on top of the shakes with a spoon.
      Boozy Variation: Omit the mint extract, and add 1/4 cup of crème de menthe liqueur to the milkshake mixture. Add more to taste.
      Vegan/Dairy-Free Shamrock Shake: Replace the ice cream in this recipe with plant-based vanilla ice cream in equal portions (oat milk, cashew, or coconut milk to name a few). Also use plant-based milk. Use plant-based frozen whipped topping (thawed), such as So Delicious brand coconut whipped cream.
      Copycat Oreo Shamrock McFlurry®: Crush 8 Oreo cookies and add them to the blender pitcher with the mint milkshake mixture. Blend in bursts to disperse cookie pieces throughout the shake. Don’t blend too much, or the cookies will turn the milkshake grey.
      *Shamrock Shake is a registered trademark and brand of McDonald’s Corporation. 

      Keyword maraschino cherries, McDonald’s Shamrock Shake, peppermint extract, vanilla ice cream, whipped cream, whole milk

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Magic Granola Cookie Bars

      ha scritto per te

      Magic Granola Cookie Bars are made with your favorite ready-made granola. Just five ingredients makes them an easy, quick fix!

      Leave it to me to take something healthy like granola, and make it a little naughty. Magic Granola Cookie Bars are inspired by Magic Cookie Bars (also called 7 Layer Bars, or Hello Dollies). Heard of them? The recipe was published in the 60’s, and home bakers have been making them ever since. A big part of the recipe’s appeal is how easy it is. And also how deliciously chewy-gooey the bars are.
      The inspiration recipe uses 7 layers of ingredients, that includes mix-ins like baking chips, coconut, and nuts. The most important ingredient of them all? A can of sweetened condensed milk. It holds everything together, and creates the most craveable soft, chewy texture. I wondered if a granola mix could be used in place of all those mix-ins. Because a bag of granola already has a lot of things in it – nuts, dried fruit, chocolate chips. (Depending on the variety you use.) I just had to try it, and I’m so glad I did!

      Use Your Favorite Granola
      Start with a box or a bag of your favorite loose granola or granola clusters. You could also use homemade granola if you have some on hand. You’ll need 3 cups, so if you’re purchasing it, get the ‘family size’ container. If you use clusters, break them up with your hands. Or, pound the bag with a rolling pin to break up the clusters before measuring. I used dark chocolate chip sea salt granola clusters, which made the baked bars taste like the best oatmeal chocolate chip cookie bar, ever!’
      Next, you’ll need graham cracker crumbs and butter for the cookie base, and a can of sweetened condensed milk. I also included sweetened flake coconut. This can be optional, but it’s very tasty!

      Make the Crust
      Mix up the graham cracker crumbs and melted butter in a bowl and pour it into a greased 13×9 inch baking pan. Tamp the crumbs down evenly using the flat bottom of a measuring cup or glass.
      Then, pour the sweetened condensed milk – directly from the can – onto the crust. Really easy so far, right? Right.

      Layer on the Granola
      Here’s the fun part. Because anything goes! Sprinkle on your favorite granola blend. You’ll need 3 cups. Opt for granola with simple ingredients (no corn syrup).

      Layer on the Coconut
      I used sweetened flake coconut but unsweet flake coconut will work also. This ingredient can be optional, but it adds another toasty layer of flavor.

      Bake until Golden Brown
      Place the pan in a preheated 350°F oven and bake for 25 minutes. Prepared granola has already been baked once. So it’s important to tent the bars with foil halfway through baking so it doesn’t overbrown.
      Just out of the oven, and while the pan is still hot, toss on a handful of chocolate chips. I mean, if you’re feeling extra. (I usually am!)

      Cool and Cut
      Let the bars stand in the pan until cool. You can serve them directly from the pan, or turn them out as I did. However, if you plan to remove them from the pan, line it first with aluminum foil that overhangs the sides. You’ll have an easier time removing it than I did.

      These bars are deliciously soft and gooey in the middle, with chewy edges. The chocolate chip granola mix I used made these bars taste like the best oat bars I’ve ever made!

      So, did I manage to reduce the ingredients? Yes. If you don’t use the optional coconut, the whole pan uses just 4 ingredients. But I think the coconut really adds something. So, it’s worth trying!
      The possibilities are endless with all the granola mixes on the market now. I think I’ll use my favorite cranberry-almond with flaxseed for my next attempt. Seeds, nuts, dried fruits, coconut, chocolate chips all do well in this recipe. There is one caveat: avoid granola mixes that include freeze dried fruit, such as strawberry and apple slices. They don’t hydrate to a nice texture, and the pieces near the top tend to burn.
      This recipe is a quick bake for weeknights, or even busy weekends. There’s big payoff with little effort – *chef’s kiss!

      Related Recipe: Healthy Homemade Granola

      Magic Granola Cookie Bars (5 Ingredients!)

      Heather Baird

      Half cookie bar, half granola bar, 100% delicious! These bars start with your favorite ready-made granola mix. Choose oat-based granolas that have additions like peanuts, almonds, flaxseeds, quinoa, craisins, raisins, dried fruit, and chocolate chips. Avoid granola mixes that contain freeze-dried fruits such as strawberries and apples – the baked texture is tough and strange, and they tend to burn.Use loose cereal-type granola or clusters. If you use clusters, break them up by hand or pound the bag with a rolling pin to break them up before measuring.Remember that ready-made granola has been baked once already. Tent the pan with aluminum foil halfway through baking to prevent the top from overbrowning.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins

      Course DessertCuisine American

      Servings 24

      Equipment9×13 inch panaluminum foil
      Ingredients US CustomaryMetric 1 1/2 cups graham cracker crumbs about 12 sheets crushed fine1/2 cup unsalted butter melted14 oz. sweetened condensed milk 1 can3 cups oat granola any variety with nuts, raisins, chips, etc.1/2 cup sweetened flake coconut optional
      Instructions Preheat the oven to 350°F. Line a 13×9 inch baking pan with aluminum foil so that it overhangs two long edges of the pan. Spray the foil with cooking spray.In a large mixing bowl, combine the graham cracker crumbs and melted butter. Stir until well combined, or until the mixture has the appearance of wet sand. Pour the crumbs into the prepared pan; spread evenly and tamp it down with the bottom of a flat measuring cup, or the palms of your hands.Pour the sweetened condensed milk evenly over the crust. Scrape out the can with a rubber spatula to get every last bit out of the can.Sprinkle the oat granola over the sweetened condensed milk in an even layer. Use a rubber spatula to press the granola down into the milk layer.Sprinkle the coconut evenly over the granola.Bake for 25 minutes, tenting the pan with foil halfway through bake time to prevent overbrowning.Cool completely in the pan. You can serve the bars directly from the pan, or after the bars have cooled completely, lift up by the edges of the foil to remove from the pan. Then, cut into 24 pieces.Store the bars in an airtight container.
      NotesWhat to expect: These are the oat version of magic cookie bars. They have soft chewy texture with extra chewy caramelized edges. 
      Optional? You decide: Sweetened flake coconut can be an optional ingredient, but it gives the bars a nice texture reminiscent of the original magic cookie bars.
      Endlessly variable: honey-oat, cranberry-almond, peanut butter-flaxseed, dark chocolate-pecan.. There are hundreds of oat granola mixes out there to try, so have fun experimenting with different flavors!

      Keyword chocolate chips, graham cracker crumbs, granola mix, homemade granola bars, magic cookie bars, oat granola, sweetened condensed milk, unsalted butter

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Homemade Crescent Rolls

      ha scritto per te

      Homemade Crescent Rolls are so much better than canned! Perfect for breakfast, brunch, or any meal. Freezer-friendly and overnight options make this recipe a keeper.

      Who doesn’t love delicious, buttery crescent rolls? They range from flaky and crusty to soft and pillowy. These homemade crescent rolls fall into the latter category, with soft texture, rich buttery flavor, and a kiss of sweetness. This is my favorite recipe for crescent rolls – and I’ve tried many! The yeasty flavor really comes through. And the addition of honey in the dough is a simple touch of genius. It gives the rolls a honey-butter note – without being overpowering. They’re not complicated to make, and as long as you follow a few simple steps, they turn out perfectly every time.

      Why Make Homemade Crescent Rolls?
      Sure, you could buy a tube of canned refrigerated crescent rolls. But homemade crescent rolls are a thousand times better. Read the label on the can and you’ll find some strange ingredients, including palm oil (and NO butter). For all the compliments and wows at the Sunday dinner table, buttery scratch-made crescent rolls win every time. They’re made with staple pantry and refrigerated ingredients. And if it’s convenience you’re looking for, there are plenty of make-ahead options.

      Make the Crescent Roll Dough
      Mix together 1 1/2 cups of flour, 2 packages instant or active dry yeast, and a little fine grain salt in the bowl of an electric mixer. If you don’t have an electric mixer – no worries. These rolls can be made without a stand mixer. Whisk the mixture together and set aside temporarily.

      Combine butter, milk, and honey in a small saucepan and heat on low while stirring until melted. Let the mixture cool down to 115°F to 120°F.

      Pour the liquid mixture into the dry ingredients in the mixing bowl. Mix together with your mixer’s paddle attachment, or with a big wooden spoon by hand, until the ingredients are well incorporated. Make sure to scrape down the bowl. Especially the bottom, to make sure there are no pockets of flour hiding there.

      The dough is enriched with egg yolks. This gives the dough a golden hue and promotes browning. Add the egg yolks to the bowl. And mix well to combine.

      Add Additional Flour
      Critical point: Add in just enough additional flour to the batter to form a soft dough, about 1 cup to start. The dough should be sticky. Too much flour will make the baked rolls firm and not fluffy – as they bake they are likely to unfurl. Like most yeast dough recipes, this one has a flour range: 3 3/4 to 4 1/4 cups. You may not use all of the flour.

      Knead the Crescent Roll Dough
      Switch from the paddle attachment to the dough hook. (Or turn dough out onto a lightly floured surface to knead by hand.) Turn the mixer on low and knead for 6-8 minutes. The dough should be slightly lax and a little sticky. While mixing it should clean the sides of the bowl but not the bottom of the bowl. If dough sticks to the upper sides of the bowl while mixing, add just a little more flour and mix again. When you raise the dough hook from the bowl, the dough should be soft and slightly sticky. It should drape from the hook. And it should slowly, and partially ease itself back into the bowl. Transfer the dough to a greased bowl and turn over once. Then, cover with plastic wrap and let rise in a warm place until doubled. About 45 minutes.
      Overnight Option
      After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed.

      Shaping the Crescent Rolls
      Of course, if you’re looking to enjoy these rolls right away, you can immediately shape the dough after punching it down – here’s how.
      Cut the dough in two pieces. Working with one piece at a time, roll a half out to a 12-inch circle. Cut the dough into 12 wedges.
      If you prefer, you can make slightly smaller rolls by cutting the dough into 16 triangles instead of 12. (I prefer the larger rolls.)

      Roll the triangles up from the large end, tucking the point underneath the roll.
      Freezer-Friendly Option
      Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.

      If you’re not freezing the rolls, place them on parchment-lined baking sheets, cover, and let rise until doubled and puffy. About 45 minutes. Bake at 375°F for 9-11 minutes, or until the rolls are puffy, golden brown, and fragrant.

      Brush the Rolls with Butter while Hot
      Yum, I could eat this picture! While the crescent rolls are piping hot on the baking sheet, brush each with a little melted butter. Or a lot of melted butter -ha!

      The end result? Gorgeous, puffy, buttery, yeasty, homemade crescent rolls. Pile them up on a platter and serve them for any meal. They’re excellent in the morning, split and stuffed with butter and jam. Fill them with chicken salad for lunch, or have them with a garden salad.
      However, I think they are best with a savory dinner. And they’d be so good with the Easter ham or Thanksgiving turkey. My husband eats them for dessert, warmed up in the oven, then stuffed with butter and drizzled with honey.

      After testing and re-testing, and eating my weight in these buttery delights, I couldn’t wait to share my holy grail recipe with you. Some crescent roll recipes have flaky crusts, bordering on croissant territory. Don’t expect that from these. These are pure dinner roll heaven. Soft and pillowy, and cottony on the inside. There are many ways to enjoy these, as I’ve mentioned. But there’s nothing like the simple joy of unfurling a hot crescent roll straight from the oven and eating it as-is.
      You can follow along the making of these rolls with my video tutorial below.
      Related recipe: Perfect Buttermilk Dinner Rolls

      Homemade Crescent Rolls

      Heather Baird

      These dinner roll-style crescents are buttery and soft with pillowy texture and a kiss of honey sweetness. Serve them for any meal! See the recipe notes for overnight instructions, which allows you to make the dough ahead one day and refrigerate it overnight for shaping and baking the next day. Or, use the instructions for freezing the shaped rolls for up to 4 weeks, which makes it easy to have homemade crescent rolls at a moment’s notice.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 30 minutes minsCook Time 12 minutes mins2 hours rise time 2 hours hrsTotal Time 2 hours hrs 42 minutes mins

      Course Bread, Breakfast, BrunchCuisine American

      Servings 24

      Equipmentlarge baking sheets (2)parchment papersharp chef’s knife or pizza cutterPastry brush
      Ingredients US CustomaryMetric 3 3/4 to 4 cups all-purpose flour plus more for rolling dough4 1/2 teaspoons instant yeast or two 1/4 oz. packages active dry yeast1 teaspoon fine grain salt1 cup whole milk1/2 cup unsalted butter1/4 cup wildflower honey or other local honey3 egg yolks from large eggs room temp.1/2 cup melted butter salted or unsalted
      Instructions In the bowl of stand mixer fitted with the paddle attachment, or in a large mixing bowl, combine 1 1/2 cups of the flour, the yeast, and the salt. Whisk to combine.In a small saucepan, add the milk, butter, and honey. Cook while stirring over low heat until melted. Cook to 115 °F-120 °F. If the mixture exceeds this temperature, let it cool to 115 °F-120 °F.Add the milk mixture to the dry ingredients, and stir together on medium-low speed with the paddle attachment (or stir together with a wooden spoon by hand) about 2 minutes. Scrape down the sides and bottom of the bowl and mix again briefly.Add the egg yolks and mix on medium speed to combine, another 2 minutes.Critical point: Stir in just enough of the remaining flour to form a soft dough. Begin with one cup, and add more as needed (about 1/4 cup at a time) while stirring on low speed to form a consistent, sticky, soft dough.Switch from the paddle attachment to the dough hook (Or turn the dough out onto a lightly floured surface and knead by hand). Knead for 6-8 minutes on medium-low speed. The dough should clean the sides of the bowl while mixing. It’s totally fine if the dough sticks in the bottom of the bowl a little. If the dough sticks to the top sides of the bowl, gently tap in a little extra flour 1 tablespoon at a time, until it cleans the top sides of the bowl. Remember: aim for soft and slightly sticky dough. When the dough hook is lifted from the bowl, it should drape from the hook. As it hangs there, the dough should partially relax back into the bowl.Spritz a large bowl with cooking spray, or butter the bowl. Place the dough into the bowl and turn over once to coat; cover with plastic wrap and let rise in a warm place for 45 minutes, or until doubled.Punch down the risen dough. Turn it out onto a lightly floured surface. Divide the dough into two pieces.Roll each portion to a 12-inch circle. Cut each circle into 12 wedges. (Cut the circle crosswise in the center to create 4 pieces; then cut each quarter into 3 triangles to make 12 wedges).Lightly brush each triangle with melted butter; save leftover melted butter. Roll up the triangles from the wide ends. Tuck the points underneath the rolls and gently curve the ends to form crescent shapes.Place the rolls 2 inches apart on the baking sheets. Cover and let rise until puffy and nearly doubled, 30-45 minutes.Preheat the oven to 375°F. Line two large baking sheets with parchment paper.Bake for 9-12 minutes, or until the rolls are golden brown and fragrant. Remove from the oven and immediately brush with the reserved melted butter. Serve warm.Store rolls in an airtight container or zip top bag. Reheat rolls on parchment-lined baking sheets in a preheated 350°F oven for 6-8 minutes.See recipe notes for overnight refrigerator method, and for freezing instructions.
      NotesOvernight Refrigerator Method: After the dough has risen, punch it down. Then cover it with plastic wrap and refrigerate the dough overnight. The next morning, turn the chilled dough out onto a lightly floured surface and shape as directed. The rise time may increase to 1 hour.
      Freezer-Friendly Method: Immediately after shaping, freeze the rolls on parchment-lined baking sheets until firm. Transfer to a freezer bag or other freezer container. Return to the freezer and store for up to 4 weeks. To bake, allow them to rise, increasing the rise time to 2 1/2 to 3 hours and bake as directed.
      Increase Yield Size: Increase the roll count from 24 to 32 by rolling each dough piece to 14-inches instead of 12-inces. Cut each dough circle into 16 wedges instead of 12. Let rise and bake as directed.
      Cranberry-Orange Variation: (Great for the holidays!) In a medium bowl, toss 1/3 cup sugar with 2 tablespoons fine orange zest from 3-4 large oranges. Rub together with fingers. Stir in 1 cup finely chopped dried cranberries. Brush dough circles with butter. Divide mixture between the two dough circles; cut, roll, rise, and bake as directed.

      Keyword active dry yeast, all purpose flour, egg yolks, freezer crescent rolls, homemade crescent rolls, how to make crescent rolls, instant yeast, local honey, overnight crescent rolls, unsalted butter, whole milk, wildflower honey

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Costco Vanilla Sheet Cake (Copycat Recipe)

      ha scritto per te

      This cake is inspired by the beloved Costco Vanilla Sheet Cake, with white cake layers, vanilla cheesecake filling, and vanilla buttercream. It’s great for any occasion and feeds a crowd!

      It’s always good to have a reliable sheet cake recipe in your back pocket for birthdays, anniversaries, or anytime you need to feed a party crowd. But it’s especially good if that sheet cake recipe is filled with vanilla cheesecake mousse. This homemade version of the Costco Vanilla Sheet Cake is made with two 9×13 white cake layers, the aforementioned cheesecake filling, and it’s covered in vanilla buttercream. The decors are up to you and your party theme.
      How did I decide to develop this recipe? First of all, I wanted to make a vanilla sheet cake for a special February birthday. And I found a copycat Costco sheet cake recipe online that I was content to use without having to develop my own. However, it was a total disaster. I had an inkling that it would fail after reading through the recipe once. But with hundreds of five star ratings (and curiously, no written reviews) I tried it anyway. After doing some digging on Pinterest, and reading actual text reviews there, I discovered that I wasn’t the only one with terrible results. That’s when I decided to take matters into my own hands.

      Why Make your Own Costco Vanilla Sheet Cake?
      If you live in close proximity to a Costco, then I understand if you’d prefer to just buy one. Costco Sheet Cakes cost $24.99 for a 12×16-inch cake that feeds 48 people. That’s a deal, if you ask me! However, if – like me – you don’t live near a Costco anymore – this recipe may be a valuable resource. Also, in 2020 when folks weren’t gathering as much, Costco stopped selling their large sheet cakes for a while. But thankfully, they’re back. And hopefully that will never happen again! (However you may want to bookmark this recipe just in case.)

      Make the White Cake Layers
      First, mix all the dry ingredients in the bowl of an electric mixer: flour, sugar, baking powder, and salt. Then, add room temperature butter to the dry ingredients and mix until the ingredients resemble fine cornmeal. This is called ‘reverse creaming’. It may sound strange, but it’s a tried-and-true method that harks back to the 1950’s. But all you really need to know is that it creates a fluffy cake with a tender crumb. Once the wet ingredients are added, which includes 8 egg whites and 2 whole eggs (add an extra dozen to the shopping list!) the batter becomes thick and smooth. Divide the batter into two 9×13 inch cake pan with sides at least 2 inches deep.

      Bake and Cool the Cake Layers
      Bake the cakes for about 30 minutes, or until golden on top and set in their centers. Turn them out on wire racks to cool completely. You’ll notice the centers don’t crown or dome too much. This is another benefit of reverse creaming. There is very little leveling to do after the cakes are baked. Some, but not much.
      When the cakes are cool, refrigerate them for a couple of hours. This firms the crumb and makes them much easier to level with a serrated knife.

      Make the Vanilla Cheesecake Filling
      In the bowl of an electric mixer, beat together cream cheese and heavy cream on low speed. You’re not trying to whip the heavy cream, you’re just combining the two ingredients. Next, beat in a little whole milk and a package of instant vanilla pudding. Then, raise the mixer speed to high and beat until thick and fluffy. This combination of ingredients creates a lovely, smooth, not-too-sweet filling that tastes a whole lot like its inspiration!
      Top one cake with the entire amount of cheesecake mousse filling, then top with the second white cake layer.

      Vanilla Buttercream Frosting
      Cover the cake in a classic American buttercream. This formula is just butter, confectioners’ sugar, vanilla extract, and a little milk to thin. The trick to making this kind of buttercream billowy and light, is to beat the heck out of it on high speed. I recommend a stand mixer for this. A sturdy hand mixer could also work but will take a long time.

      Pipe a Shell Border
      While décor will always vary on the Costco Vanilla Sheet Cake, there’s always one decoration that is a mainstay: a piped border. Use a large open star tip (such as Ateco 826) to pipe a shell border along the bottom and top edges of the cake. If using sprinkles to decorate, sprinkle them on immediately after piping one edge. Because the buttercream crusts easily, if you wait to long they’ll bounce right off.

      Add Decors to Match Your Party
      This cake is an all-occasions kind of cake. So as I mentioned earlier, the decors are up to you! Red, white, and blue for July Fourth. Red and green for Christmas. Or any mixture of happy sprinkles for a birthday-friendly cake (such as these neon baubles).

      I added a pink ‘Happy Birthday’ candle to the center of the cake. Because my finer piping skills are not the best (I’m actively working on improving – but oof! It is hard.) I couldn’t find the exact candle topper I used, but you can find a similar one right here.

      Happy Everything!

      Party Cake Cutting Guide
      This cake is slightly smaller than the 12×16 Costco cake, at 9×13-inches. However, it’s still a sizeable confection! With two white cake layers, and the filling – it’s hefty. And you can tailor your slices to the size of your party using my guide below. Large Party Size Slices are generous indeed, and would nearly feed 2 people instead of one. The Medium Size Party Slices are more in keeping with what I’d consider a normal serving. However the Small Wedding Size Slices are plenty sufficient for a larger event, and not skimpy-looking on a dessert plate.

      This sizeable corner piece shows off the pale fluffy layers and cheesecake filling. The cake slices so beautifully and has a tender, fluffy crumb. Flavor-wise it is smooth and mellow with vanilla, although with more scratch-made flavor than the original Costco White Vanilla Sheet Cake. The filling is quite close to the original – not overly sweet, really smooth and creamy. While the buttercream frosting is the guest that brings the sweetness to the party.
      This cake isn’t difficult to make, and most home bakers will have a couple of 9×13 pans in their bakeware arsenal. Use two identical pans if possible, which will prevent extra trimming once assembled. Check out the reverse creaming method in my video if you’re not familiar with the technique. Enjoy!

      Related recipe: Bottle of Sprinkles Cake (Homemade Funfetti Sheet Cake)

      Costco Vanilla Sheet Cake (Copycat Recipe)

      This copycat recipe for Costco Vanilla Sheet Cake is perfect for just about any gathering. It’s home baker-friendly, and easily made in 9×13 cake pans. The end result is a hefty cake suitable for serving a large gathering. See the recipe notes for the cake cutting guide.The white cake recipe uses ‘reverse creaming’ or ‘paste method’ of mixing the batter. This refers to the first step of mixing, which is to combine the dry ingredients with the butter until a crumbly or sandy texture is formed. The mixture may also form a paste in a humid environment. Both textures are normal. (Read more about this at the link in the blog post.)The vanilla cheesecake mousse calls for 1 package (3.4 oz.) instant vanilla pudding mix. This means the dry mix, poured directly from the pouch into the mousse mixture.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 1 hour hrCook Time 16 minutes mins2 hours chill time 2 hours hrsTotal Time 3 hours hrs 16 minutes mins

      Course DessertCuisine American

      Servings 18 + servings

      Ingredients US CustomaryMetric White cake layers5 1/4 cups cake flour3 1/3 cups granulated sugar2 tablespoons baking powder1 1/2 teaspoons fine grain salt1 1/2 cups unsalted butter at room temperature8 egg whites from large eggs at room temperature2 whole large eggs at room temperature2 cups whole milk at room temperature1 1/2 tablespoons pure vanilla extractVanilla cheesecake mousse filling8 oz. cream cheese softened1/2 cup powdered sugar1 1/2 cups heavy cream1/2 cup whole milk3.4 oz. package instant vanilla pudding mix dry mixVanilla buttercream (American)1 lb. unsalted butter at room temperature7 cups confectioners’ sugar2 tablespoons vanilla extractWhole milk to thin to spreading consistency1 cup rainbow sprinkles or other decors
      Instructions White cake layersPreheat the oven to 350°F. Grease two identical 9×13-inch baking pans line the bottoms with parchment paper. Lightly grease the parchment paper.In the bowl of an electric mixer (stand mixer preferred) combine the cake flour, sugar, baking powder, and salt. Whisk to combine.Add the butter to the flour and mix until well incorporated and crumbly, with a texture similar to damp sand or cornmeal. The mixture may also form a paste in humid conditions, this is fine too.With the mixer running on low speed, add the egg whites and the whole eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again briefly.Add the milk, about 1/3 at a time, to the batter. Beat 1-2 minutes after each addition. Mix in the vanilla extract.Divide the batter evenly between the prepared pans. Bake for 26-30 minutes, or until the cakes are golden on top, and a toothpick tester inserted near the center comes out clean. Let cakes cool for 5 minutes in the pan, then turn them out onto wire cooling racks to cool completely. Peel away the parchment paper and discard it.Optional step: Wrap and refrigerate cakes for 2 hours, or overnight. This will firm the crumb and make them easier to level.When cakes are completely cool, level the rounded tops using a serrated knife.Vanilla cheesecake mousse fillingIn the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese until smooth. Add the powdered sugar and mix again until incorporated.Add the heavy cream and mix on low until incorporated. Scrape down the bowl and mix again, raising the speed slightly, until the mixture is smooth (you’re not trying to whip the cream, just mix until the two are smooth).Add the whole milk; beat to combine Then, add the dry instant vanilla pudding powder. Mix until combined. Scrape down the bowl (sides and bottom) and mix on medium-high speed until the mixture thickens, 2-3 minutes.Place a white cake layer on a cake board or serving platter and top with all of the cream cheese mousse. Spread evenly to the edges and top with the second white cake layer. Cover and refrigerate while you make the buttercream.Vanilla buttercreamIn the bowl of an electric mixer fitted with the whip attachment, add the butter and mix until creamy. Add three cups of powdered sugar; mix on low speed until combined, the beat on high speed 1 minute. Add remaining confectioners’ sugar, pulsing the mixer on and off to combine slowly, so the sugar doesn’t fly out of the mixing bowl. Beat until incorporated. Add milk or cream a little at a time to thin. Mix on high speed for 5 minutes, or until lightened in color and billowy. The frosting should lose most of it yellow butter hue.Transfer about 1 1/4 cups of the buttercream to a piping bag fitted with a large open star tip; set aside Use the remaining frosting to cover the entire cake, smoothing it evenly with an offset spatula.Use the piping bag with the decorator tip to pipe a shell border around the bottom edge of the cake (see video for this action). If using sprinkles, add them after you pipe one edge (wait too long and the sprinkles won’t stick!). Pipe a shell border on the top edge of the cake and add decors, if using.Refrigerate cake until the buttercream is set, then cover gently with plastic wrap. Store cake in the refrigerator.Bring the cake to room temperature before serving. The cake’s texture, flavor, and filling will be most developed at room temperature.
      Notes
      The cake recipe was adapted from King Arthur Baking’s Tender White Cake recipe, from their book “The All-Purpose Baker’s Companion“.
      For volume measuring, use the spoon and sweep method for the cake flour. This means to spoon flour into the measuring cup and sweep the top level with a knife or spoon handle. Flour scooped directly from the bag with a measuring cup tends to pack more flour in the cup than needed, which can result in a dense cake. Keep this cake fluffy with the ‘spoon and sweep’ technique.

      Keyword american buttercream, cake flour, confectioners’ sugar, Costco Vanilla Sheet Cake Recipe, heavy cream, pure vanilla extract, vanilla cheesecake mousse filing, white cake layers

      You may also enjoy: LEGGI TUTTO