Chocolate Cake with Peanut Butter Frosting

So I've been baking like no other lately. I have so many friends who's birthday is this month. One of my best friends birthday was a couple of days ago, so I made her this cake. This was the first time making it, and it was a hit! Everyone loved it! It was so rich and decadent. If you love peanut butter, you will love this cake. Hope you make it and love it!


Grease the pans and line it with parchment paper.

Whisk the dry ingredients in a large bowl.

Add everything else except the eggs.

Beat in the eggs.

Divide it into 3 pans.

Bake for 30 minutes and let it cool.

Cream the butter, cream cheese, and peanut butter.

Add the sugar.

Layer the cake.

Make the ganache and pour it on top and place the cake in the refrigerator to set.

Voila!

Chocolate Cake with Peanut Butter Frosting

Cake Ingredients:

2 C flour
2 1/4 C sugar
3/4 C unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 C canola oil
1 C plain greek yogurt
1 1/2 C water
2 Tbsp white vinegar
2 Tsp vanilla extract
2 eggs

Peanut Butter Frosting

12 oz cream cheese, room temp
1/2 C butter, room temp
5 C powdered sugar
3/4 C smooth peanut butter

Chocolate Glaze:

1/2 C semisweet chocolate chips
3 Tbsp smooth peanut butter
1 Tbsp light corn syrup
1/4 to 1/2 C cream

Directions:

1. Preheat oven to 350 degrees. Spray three 8" round cake pans and also line cake pans with parchment paper (must).
2. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Add oil, yogurt, vinegar, water and vanilla. beat in eggs.
3. Divide between the three cake pans. Bake for 30 minutes. Remove from oven and cool for 20 minutes then remove cake from pans. Freeze for 1 hour (must). Meanwhile make frosting.
4. Cream butter, cream cheese, and peanut butter in a stand mixer. Add sugar slowly and mix till light and fluffy (3-4 minutes).
5. For the glaze, melt chocolate chips in a microwave safe bow. Add peanut butter and corn syrup and whisk until smooth. Add cream and whisk till smooth. Let cool slightly, but while still warm apply to top layer of cake.
6. To assemble the cake, add one layer of cake, 2/3 C frosting, cake layer, 2/3 C frosting, cake layer, and add rest of frosting coating the top and sides. Top with glaze and refrigerate. Remove from fridge 30 minutes before serving.

Enjoy!

Samoa Cheesecake

My sister's birthday just recently passed. Instead of my family buy her a cake, why not I just make one for her! She isn't that fond of cake, so I chose to make her a Samoa Cheesecake. This was my first time making it. It turned out really well, except I forget to wrap aluminum foil around the pan from preventing water to get in it, so the crust was kind of soggy. My bad! My family members and friends loved it though, which was good. And the best thing is that this cheesecake is pretty much healthy compared to the other cheesecakes because it uses greek yogurt, and low fat cream cheese and it's super easy to make! Hope you guys like it!


Crush the oreos and mix with the melted butter.

Press it firmly into the pan and set aside.

Mix the cream cheese for about 3 minutes until smooth.

Mix in the sugar.  

Add in the Greek yogurt and vanilla.

Mix in the eggs one at a time.

Bake for about an hour and a half at 325 degrees. Wrap the springform pan with aluminum and place it in a roasting pan. Once the pan is placed in the oven, fill it with hot water.

Let it cool and put it in the fridge for at least 4 hours.

For the topping, place the coconut evenly and at 350 degrees making sure it doesn't burn.

I made my own caramel, but you can buy the ones from the store too. 

Mix the coconut with the caramel.

Add a layer of caramel onto the cooled cheesecake.

Layer the coconut/caramel mix on top and let it chill for at least 15 minutes.

This is optional, but I drizzled chocolate and caramel on top.

And this is how it turned out!

Samoa Cheesecake

Cheesecake Ingredients:

24 Oreo cookies

4 Tbsp butter, melted

Pinch of salt

1 C granulated sugar

3 (8-ounce) bricks neufchâtel (low-fat) cream cheese, softened

1 C plain or vanilla Greek yogurt

2 tsp vanilla extract

3 eggs

Topping Ingredients:

2 C shredded coconut

2 C caramel sauce

4 oz dark chocolate

Caramel Ingredients:

1 1/2 C sugar

3 tbsp light corn syrup

3 tbsp water

1/2 tsp lemon juice

1/2 + 1/4 C heavy cream, heated * (just warm up the milk, do not boil)

1/2 tsp + 1/4 tsp vanilla extract

1 1/2 tsp butter, softened

Directions:

1. Preheat the oven to 325 degrees, and grease the springform pan. Carefully wrap the pan with aluminum foil in 2 layers making sure there is no room for water to seep through. 

2. Add the oreos into a food processor or into a ziploc bag and process until completely crumbled. Add in the melted butter and process until evenly mixed. Press the oreo mixture into the pan, then place it into a roasting dish. Prepare a pot of water to a boil for the water bath, and set aside. 

3. Using an electric mixer, beat the cream cheese for about 3 minutes until smooth. Add the sugar and beat for another minute until well blended. 

4. Add the greek yogurt and vanilla and beat for another minute, stopping halfway and scrape down the sides. Add eggs one at a time beating on low speed until just combined. Do not over mix. Pour into crust.

5. Place the double pans into the bottom third of the oven. Very carefully pour the hot water into the roasting pan so that it comes up about 1-inch around the springform. Close the oven door and bake for about 1 hour 30 minutes or until center is set. 

6. Turn off the oven and open door slightly. Let the cheesecake set in the oven for 1 hour. Then remove cheesecake from the oven. Carefully run a knife around the edges of the cake, and then let cool to room temperature..

7. Refrigerate at least 4 hours or overnight. Remove springform rim, and top cheesecake with Samoa topping. Return the cheesecake to the refrigerator for at least 15 minutes for the topping to set. Then serve, or cover and refrigerate for up to 5 days.

Topping Directions:

1. Preheat oven to 350 degrees. Spread shredded coconut out in an even layer on a parchment-covered (or aluminum foil-covered) baking sheet. Bake for about 6 minutes, or until the top layer of coconut is toasted and lightly golden, then remove the tray and stir in the coconut.

2. Bake for an additional 3-4 minutes or until the new layer of coconut is lightly golden. (Keep a close eye on it so that the coconut does not burn.) Remove the pan, and pour coconut into a mixing bowl.

3. Add 1 C caramel sauce to the bowl with the coconut, and stir to combine. (If your caramel is not very pour-able, heat it in the microwave or in a small saucepan until it is just slightly warmed.)

4. Using a spoon, spread a separate 1/2 C of caramel sauce onto the chilled cheesecake. Then top with caramel/coconut mixture, and press it down until the top of the cheesecake is covered.

5. Pour the melted chocolate into a piping bag or Ziplock bag with the corner snipped off, then pipe it onto the top of the coconut/caramel mixture in even lines. Repeat with caramel sauce. 

Microwave Caramel Sauce Directions:

1. Whisk together the sugar, corn syrup, water, and lemon juice in a microwave-safe measuring cup or glass bowl until combined. Microwave on high for 5 to 8 minutes, until the mixture ever so slightly begins to turn a light golden color. Watch carefully--if you wait even a few seconds too long, it will turn too dark, and will thus overcook and turn slightly bitter.

2. Carefully remove the measuring cup form the microwave and place it on a dry surface. Let it rest untouched for about 3-5 minutes, or until the mixture turns a deep amber color.

3. Then add in about a tablespoon of the heated cream, and immediately whisk to combine. The caramel will bubble furiously, but whisking will keep it from overflowing. Continue adding the cream slowly in small increments until is is all whisked in. Then add in the vanilla and butter and whisk to combine. Serve immediately warm, or let it sit and come to room temperature to thicken slightly.

4. Store in a jar or sealed container and refrigerate for up to 2 weeks. 

Enjoy!

BBQ Chicken Pizza with a Cauliflower Crust

I wanted to make a pizza, but was healthier than eating tons of carbs by eating the crust. I decided to find a recipe for a cauliflower crust. I made the crust twice and the second time turned out better. You can make any kind of pizza with this crust. Hope you enjoy this healthy version pizza.


First preheat the oven to 450 degrees.

Cut the cauliflower into florets and rice it in the food processor.

Microwave it until it is cooked and drain the water through a cheese cloth. Add the remaining ingredients into the cauliflower.

Place the mixture on the silicon pad and bake for 15-20 minutes.

While that is baking, boil the chicken and shred them into pieces.

Mix the chicken pieces with the barbecue sauce.

Once the crust is done baking, add the chicken, onion, and cheese.

Bake for 10-15 minutes and I drizzled mine with extra barbecue sauce.

BBQ Chicken Pizza with a Cauliflower Crust

Cauliflower Crust Ingredients:

1 medium head cauliflower, cut into florets
1 egg
1/2 C mozzarella cheese, shredded
1/4 C parmesan cheese, grated
1 tsp oreganos
salt and pepper to taste

BBQ Chicken Ingredients:

1 C chicken breast, cooked and shredded
1/2 C barbecue sauce
3/4 C mozzarella cheese, shredded
1/4 C red onion, thinly sliced

Directions:

1. Preheat the oven to 450 degrees. Rice the cauliflower in a food processor, place it in a microwave safe dish and microwave for 8 minutes or until cooked.
2. Place the cauliflower in a tea towel and squeeze as much moisture out as you can.
3. Let it cool and add the egg, mozzarella, parmesan, oregano, salt and pepper and mix. Press the mixture onto a baking mat for about 15-20 minutes.
4. Mix the chicken with the barbecue sauce. Top the pizza with the chicken and mozzarella cheese and red onion and bake for 10-15 minutes or until the cheese is bubbling.

Enjoy!

Churro Cupcakes with Cinnamon Cream Cheese Frosting

Sorry, this is a late post. I made these cupcakes on Sunday. This is the first time that I made Churro Cupcakes, and they were a hit! Usually Sundays are my baking days. I also felt like baking something haha. Hope you guys enjoy!


Preheat the oven to 350 degrees. Mix all the dry ingredients in a separate bowl.

Cream the butter and sugar together until it is light and fluffy.

Add the eggs one at a time, then stir in the vanilla and oil.

Sprinkle 1/3 of the flour mixture, then add in the milk repeating the process ending with flour.

Fill the cupcake tins hallway and bake for 14-16 minutes. I baked mine for 17:30 minutes.

Let them cool down before frosting.

Voila!

Churro Cupcakes

Cupcake Ingredients:

1 1/2 C all-purpose flour
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1/2 salt
1/2 (1 stick) C unsalted butter, at room temperature
1 C sugar
2 eggs
2 tsp vanilla extract
1/4 C vegetable oil
1/2 C milk

Frosting Ingredients:

4 ounces cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
2 C confectioners' sugar
1 tsp vanilla extract
1 tsp cinnamon

Directions:

1. Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
2. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, until just combined, then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture and gently stir until barely combined. Add half of the milk, mixing until just combined. Repeat these steps ending with flour. Do not over mix.
4. Fill the cupcake tins for about halfway and bake for 14-16 minutes, or until a toothpick inserted into the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely.
5. For the frosting, cream the butter and cream cheese together in a big bowl. Add the sugar one cup at a time, beating well before each addition. Stir in the cinnamon until well combined. Then stir in the vanilla. Beat the mixture until light and fluffy.
6. Pipe onto cupcakes, sprinkle with cinnamon sugar and dulce de leche if desired.

Enjoy!

Chicken Cheese Crepes (Poulet Fromage Crepes)

During this summer, I went to Europe for two weeks with my team. In france, my sister and I loved eating crepes at this place called Carrousel de la Tour Eiffel. The crepes that we bought were the Chicken and Cheese Crepes and the Nutella Mixed Fruit Crepe with Cream. These crepes were huge, I would recommend to share the crepes with someone. My sister and I couldn't even finish these. But we got them again a few days later.

I decided to try and replicate the Chicken and Cheese Crepes. I didn't have a huge pan so my crepes turned out small, but it still tasted good. If you have a preferred crepe recipe than go ahead and use it. I will put the recipe that I used for the crepes.

Chicken and Cheese Crepes (Poulet Fromage Crepes)

Crepe Ingredients: makes 18 crepes

1 C all-purpose flour

Pinch kosher salt

2 eggs

1/2 C milk

1/2 C club soda

Butter for the pan

Filling Ingredients:

2-3 Chicken breasts

Salt and pepper to season

Shredded Gruyere cheese

Directions:

1. In a mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a lithe more milk. Let the batter sit for 30 minutes before using.  

2. While the batter is sitting, season the chicken breast with salt and pepper and cook it on a pan. Once that cools down, cut the chicken into small pieces. 

3. Heat a nonstick saucepan. Lightly grease the pan with butter. Pour in the batter, and remember, crepes are suppose to be thin. For this crepe, I like to make it a little crunchy so I let it brown a little bit. Once you have flipped it, let it brown for a little bit, then add the cheese and chicken. It is somewhat like a quesadilla. 

4. Fold in half and let the cheese melt, then fold it in half again, and there you go!

Banh Da Lon (Coconut Pandan Tapioca Vietnamese Dessert)

I've been wanting to learn how to make more Vietnamese dishes. Banh Da Lon is one of Vietnam's traditional dessert. It's coconuty, sweet, and creamy. Some people may not be use to the texture because it is kind of chewy like a tapioca pearl. Before you start making this, you will need a steamer and a round pan. I used small circular bowls. Hope you enjoy!

I soaked the split mung beans with hot water for 30 minutes.

Drain and rinse the beans and boil them until the water is evaporated.

While the beans are boiling, mix in the rice flour, tapioca flour, sugar, salt, coconut milk, and water. Whisk until well combined.

Add the 1/3 portion of the coconut mixture into the boiled mung beans and blend until well mixed. 

Add the pandan extract and green food coloring.

You will start with a green layer and end with a green layer. I steamed each layer for about 4 minutes or until it is about firm, then alternate the colors.

You must let it cool before you flip it because it will become mushy if you don't

Voila!

Banh Da Lon (Coconut Pandan Tapioca Vietnamese Dessert)

Ingredients:

1/2 C peeled split mung beans, soaked in 1 C hot water for 30 minutes, rinsed and drained

3/4 C water

1 drop yellow food coloring

1 1/2 C tapioca flour/starch

1/2 C rice flour

1 C water

1 can coconut milk

1 1/2 C sugar

1/2 tsp salt

1/2 tsp pandan extract

3 drops green food coloring

Directions:

1. Bring the soaked mung beans to a boil with 3/4 C water.

2. Once its boiled, reduce the heat to medium-low. Simmer it for 10-15 minutes until the water is about evaporated. Stir intermittently, then turn off the heat.

3. While the beans are boiling, in a large bowl. mix together the tapioca flour, rice flour, water, coconut milk, sugar, and salt. Mix well with whisk.

4. After now clumps and sugar is dissolved, divide the batter into 1/3 and 2/3 portions.

5. Place boiled mung beans into a blender with the 1/3 portion of the coconut mixture. Blend about 1 minute until smooth.

6. Pour into a bowl and put 1 drop of yellow food coloring/

7. In the 2/3 portion of the coconut mixture, add the pandan extract and 3 drops of green food coloring. Mix well.

8. After mixing, prepare to steam. (You should already have the water in the steamer boiling)

9. In the steamer, carefully place a lightly greased bowl or cake pan, depending on the size of your steamer.

10. Begin to pour in the alternating colors starting with green and ending with green.

11. Cover and steam for 4 minutes.

12. Let it cool and this is a must! Remove with oiled spatula and cut with an oiled knife or cookie cutter. 

Enjoy!