New York Style Coffee Cake

Every time I make the lemon yogurt cake, I always have yogurt leftover. I never knew what I could the yogurt for since it does not fit with my diet, but this time I was determine to find something and I found this recipe on Pinterest and the website that it is on is fakeginger.com. This was a first to make this and everyone loved it. The yogurt makes the cake soft and delicious.

New York Style Coffee Cake

Ingredients:

Crumb Topping:
1 C firmly packed brown sugar
1/2 C granulated sugar
1/2 tsp salt
1 1/2 tbsp cinnamon
1 C (2 sticks) melted butter
2 1/2 C flour

Cake:
2 1/2 C flour
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 tbsp (1 1/2 sticks) butter
1 1/2 C granulated sugar
2 large eggs
1 1/4 C plain whole-fat yogurt
1 tsp vanilla extract

Directions:
1. Preheat oven to 350 degrees. Butter the sides and bottom of a glass 9X13 pan.
2. To make the crumb topping, mix both sugars, salt, and cinnamon in a medium bowl. Add the melted butter and whisk to combine. Fold in the flour until it is absorbed. Spread out a large sheet of parchment paper on the counter and spread this mixture out on the parchment paper to dry while you make the cake mixture.
3. To make the cake, sift the flour, baking soda, baking powder, and salt together in a medium bowl and set aside.
4. Cream the butter until it is smooth and ribbon-like in the bowl of a stand mixer fitted with the paddle. Scrape down the bowl and add the sugar. Beat until fluffy. Add the eggs, one at a time, and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the yogurt and vanilla and beat just until incorporated. Add the dry ingredients in three parts, scraping down the bowl before each addition, beating only until it is just incorporated.
5. To assemble the cake, pour the batter in the prepared pan. Use your hands to scoop up a handful of the topping and make a fist. The topping should hold together. Break off in chunks and top them over the cake, Repeat to use all the topping. Remember, the topping layer will look very thick.
6. Bake the cake for 45 to 55 minutes, or until a toothpick inserted in the middle comes out clean. Rotate the pan two times during the baking process. Cool the entire pan on a wire rack for 30 minutes before serving.
7. The cake will last for 3 days, tightly covered, at room temperature.

http://fakeginger.com/2011/04/21/new-york-style-coffee-cake/

Enjoy!

Red Velvet Cheesecake

For this Christmas, my family was in charge of bringing a few things, but my job was to bring the dessert. I gave my uncle two options of a red velvet cheesecake or pumpkin chocolate chip bread. He decided to choose red velvet cheesecake. The red velvet cake recipe that I used is from Paula Deen's red velvet cupcakes and that is the same recipe I use for my red velvet cupcakes. The recipe that I ued for the cheesecake is from the samoa cheesecake recipe at gimmesomeoven.com. Everyone loved this cake and I hope you do too!

Red Velvet Cheesecake

*make the cheesecake the day before to allow it to freeze

Cheesecake ingredients:

1 C granulated sugar
3 (8 ounce) brick neufchâtel (low-fat) cream cheese, softened
1 C plain or vanilla Greek yogurt
2 tsp vanilla extract
3 eggs

Red Velvet Cake ingredients:

2 1/2 C flour
1 1/2 C sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 1/2 vegetable oil
1 C buttermilk
2 large eggs
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract

Cream Cheese Frosting Ingredients:

2 C powdered sugar
8 ounces cream cheese, softened
2 sticks unsalted butter, softened
1/2 tsp salt
4 tsp vanilla extract

Directions:

For the cheesecake:
1. Preheat the oven to 325 degrees. Line the bottom of a 9-in springform pan with a parchment paper and grease it. Carefully wrap the outside of the springform pan in 2 layers of aluminum foil, being sure there are NO gaps where water can seep through.

2. 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. 

3. 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 pan.

4. 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. 

5. 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.

6. Remove the springform rim, and place it in the freezer overnight to firm up. 

For the cake:

1. 1. Preheat oven to 350 degrees. Grease two 9-in cake pans.

2. In a bowl, gently beat vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer.
3. Add the dry ingredients in.
4. Pour the batter evenly into the cake pans and bake for about 30-40 minutes, until toothpick inserted comes out clean.
5. Allow the cake to cool in the refrigerator for a little bit.

For the frosting:
1.  For the frosting, combine all of the ingredients and mix for 2 minutes.

Assembly:

Remove the red velvet cake from the refrigerator and the cheesecake from the freezer. Trim any excess cake from the red velvet cakes to make it leveled and save it for decorations. Place a layer of the red velvet cake on a tray or plate. The cheesecake may have to be trimmed to fit the cake. This will be the next layer. The last layer will be the other red velvet cake. Press the cake down so they can stick together. Cover the cake with the frosting. You can save some to pipe some decorations like I did and crumbled the recycled red velvet cake to use as decorations. Decorate it in whatever way you like.

Enjoy!

Fudgy Chocolate Chunk Brownies

These brownies are super chocolatey. I found this recipe on Pinterest and the recipe is from somethingswanky.com.

Fudgy Chocolate Chunk Brownies

Ingredients:

1/2 C butter, room temperature

1 C granulated sugar

1 tsp vanilla extract

2 eggs

1/2 C flour

1/2 C cocoa powder

1/4 tsp baking soda

1/4 tsp salt

2 C chocolate chunks

Directions:

1. Preheat to oven to 350 degrees. Line a 9X9 baking dish with parchment paper and grease it. 

2. Beat together the butter, sugar, and vanilla in a stand mixer bowl. Add the eggs one at a time, mixing well between each addition. 

3. Stir together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture. Mix in the baking soda.

4. Mix in the chocolate chunks with a wooden spoon or spatula. 

5. Once batter forms, scrape into baking dish and spread evenly.

6. Bake for 25 minutes, until brownie begins to pull away. 

Alternatives:

- For a more cake like brownies, use baking powder instead of baking soda and whisk the batter to add air.

- Don't like chocolate chunks? Use 1 C chocolate chips, or mini chocolate chips, or you can omit the chocolate chips.

- Like a firmer rather than fudgy brownie? Bake for 5-10 minutes longer until a toothpick inserted comes out clean.

Enjoy!