TRIPLE LAYER CAKE- 2 CHOCOLATE LAYERS & 1 CHEESECAKE LAYER FILLED WITH CARAMEL AND TOPPED WITH CHOCOLATE DIPPED OREOS

START THE FILLING WITH 40 CARAMELS

HERE IS MY CARAMEL TRANSFORMATION....
POUR IT ONTO A FROZEN CHEESECAKE LAYER...

MAKE THE CHOCOLATE CAKE OF YOUR CHOICE-2 LAYERS NEEDED...

SCOOP OUT A LITTLE TO MAKE ROOM FOR THE CARAMEL IN ONE LAYER...

LAYER YOUR CAKES...
FROST AND ADD CHOCOLATE CHIPS....ADD YOUR CHOCOLATE DIPPED AND DECORATED OREOS....
MAKE CHOCOLATE CAKE OF YOUR CHOICE. YOU'LL NEED TWO 9 INCH LAYERS. SCOOP OUT SOME OF THE CENTER ON ONE LAYER AND FREEZE YOUR LAYERS SOLID.

MAKE CRUSTLESS CHEESECAKE AND FREEZE:

Crustless Cheesecake portion:

1 stick softened butter

1/2 cup granulated sugar

2- 8 oz packages cream cheese, softened

1 1/2 oz. package cook and serve vanilla pudding

2 eggs

1 tsp baking powder


Preheat oven to 325 degrees. Grease ONE 9" pan with shortening, line the pan with parchment and then grease the parchment. Lightly butter the pan and Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth.

Pour in pan. Smooth batter with offset spatula and bake for 45-50 mins. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecake when finished baking. Put directly in the freezer, and leave until frozen solid.

Turn out frozen cheesecake layersand peel parchment from the bottoms. Put parchment in pan extending over sides and place cheesecake back in. Keep frozen.

Caramel:
In microwave, melt until smooth:
5 T. butter
one 14 oz. can sweetened condensed milk
40 caramels'

make caramel and pour half on one of the chocolate layers and half on this cheesecake layer. Keep all in the freezer.

frosting:
Melt 1 stick butter in the microwave. Beat it in mixer with 3 c. confectioners sugar and 1/3c milk. Frosting recipe and chocolate chip idea from my friend Liz at That Skinny Chick Can Bake.

Assembly: layer cakes-chocolate/caramel, cheesecake/caramel, chocolate. Frost top and sides and cover with milk chocolate chips. I then dipped gf Oreos in melted milk chocolate and topped with mini m &m's and pb cups!


LINKING AT VEGETARIAN MAMA

FLOURLESS CHOCOLATE CAKE WITH FRESH WHIPPED CREAM & RASPBERRIES

BEST. FLOURLESS. CAKE. EVER!
PREHEAT OVEN TO 375. GREASE 8 INCH ROUND TART PAN (I USE 9" TART PAN WITH REMOVABLE BOTTOM)

IN DOUBLE BOILER MELT:
4 OUNCES BITTERSWEET CHOCOLATE CHIPS
1 STICK BUTTER

ONCE MELTED, REMOVE FROM HEAT AND ADD:
3/4C. SUGAR
3 EGGS
WHISK WELL.

ADD 1/2C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.
BAKE FOR 25 MINUTES. COOL IN PAN ON A RACK FOR 5 MINUTES AND REMOVE FROM PAN.

WHIP FRESH CREAM AND SERVE WITH RASPBERRIES! MMMMMMMM!
ADAPTED FROM GOURMET MAGAZINE

LINKING AT http://www.chef-in-training.com/

4 LAYER STRAWBERRY MERINGUE CAKE

THIS IS A 4 LAYER MERINGUE CAKE FILLED WITH A COMBO OF WHIPPED HEAVY CREAM & MASCARPONE! IT IS FILLED WITH ALMOST 4 POUNDS OF STRAWBERRIES!!



HERE WAS THE CREAM AFTER BEING WHIPPED!

AND THE BERRIES WAITING FOR THEIR GUEST APPEARANCE!
I WAS INSPIRED TO TRY THIS RECIPE FROM LIZ AT THAT SKINNY CHICK CAN BAKE. SHE ADAPTED IT FROM SOUTHERN LIVING. LIZ-YOU WERE RIGHT-SOOOO DELISH! THANKS FOR YET ANOTHER YUMMY RECIPE MY FRIEND! XOXO

2 tablespoons cornstarch

1/8 teaspoon salt

2 cups sugar, divided

7 egg whites, at room temperature

1/2 teaspoon cream of tartar

16 ounces mascarpone cheese

2 teaspoons vanilla extract

3 cups whipping cream

4 1/2 cups sliced fresh strawberries, plus some halved berries to garnish the top of the cake-I didn't measure-I prepared 4 pounds of berries and used most!

Preheat oven to 250°.

Cover 2 baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn parchment over and use masking tape to keep in place.

Beat egg whites and cream of tartar at high speed until foamy. Add salt and cornstarch. Slowly add 1 1/2 cups of the sugar, 1 tablespoon at a time, beating at medium-high until stiff peaks form and mixture is glossy, about 4 minutes.

Place one quarter of egg white mixture onto circles drawn on parchment paper and spread evenly.

Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry. Mine took 2 hours and were not sticky.

To assemble, beat mascarpone cheese and vanilla in bowl just until blended.

Beat whipping cream on low until foamy, then increase speed to medium-high, and gradually add remaining 1/2 cup sugar. Beat until stiff peaks form. Fold whipped cream into mascarpone mixture.

Carefully remove 1 meringue from parchment paper; place on a serving plate. Layer with cream and berries. Repeat until using the last layer. Spread top layer with cream and decorate with halved berries. Serve immediately, or chill up to 2 hours. Cut with a serrated knife. Warning: I found this verrrrrry difficult to cut neatly but the taste and presentations are worth making it again!!!!

ALMOND ORANGE CAKE

Orange cake....this recipe uses an ENTIRE orange..peel and all!

Ingredients:

1 navel orange

8 ounces slivered almonds

1c. sugar

6T. soft butter

5 eggs

1/2c. King Arthur Gluten Free All Purpose Flour (If you are not gluten free, regular flour will also have good results)

1tsp. baking powder

1tsp. baking soda

1/4tsp. salt

Preheat oven 350 and butter/flour a 9" bundt pan.

Boil 1 navel orange in a covered pot and reduce to a simmer for 30 minutes. Cool it completely. Cut orange in half, then quarters, wedges and then chunks.

Put 8 ounces slivered almonds in food processor with 2 T. of the sugar and process till fine. Put in a bowl. Pour some of this in the pan-shake around and dump what does not stick to pan back into the bowl.

Place the whole orange (allll of it) in the food processor with rest of the sugar and puree. Add the almonds and butter and process to mix. Add eggs. Add flour, baking powder, baking soda, and salt. Process till just combined. Pour in pan and bake about 1 hour till golden and a toothpick comes out clean!

Optional: Add chocolate chunks to the batter. Sprinkle top of cake with powdered sugar before serving!

THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!!

INTRODUCING THE QUADRUPLE LAYER PEANUT BUTTER CHOCOLATE CARAMEL CHEESECAKE!!!! 2 CHEESECAKE LAYERS, 2 CHOCOLATE CAKE LAYERS, 2 LAYERS OF THICK HOMEMADE CARAMEL, GANACHE GLAZE, WHIPPED GANACHE FROSTING, PEANUT BUTTER TOPPING FOR DECORATION, REESE'S PEANUT BUTTER CUPS AND HOMEMADE CHOCOLATE CRAFTED CURLS.... MOVE OVER CHEESECAKE FACTORY!!!!! NEED I SAY MORE????????????????????? WHAT DO U THINK???YUP! THE CAKE IS WEIGHING IN AT A WHOPPING 11.5 POUNDS!!!!!!!!!!!!
GETTING READY FOR THE FIRST SLICE!!!
OOOOOOOOH!!!! CHECK OUT THOSE LAYERS!!!!!
ARE YOU CONVINCED YET THAT YOU NEED TO MAKE THIS??? SET ASIDE 2 DAYS MINIMUM AND GET TO WORK. HERE IS THE LINK TO THE RECIPE I USED. CHANGES I MADE: I USED BETTY CROCKER GUTEN FREE CHOCOLATE CAKES TO MAKE THIS A GLUTEN FREE RECIPE AND LEFT OUT ALL PEANUTS. THE REST I FOLLOWED AS WRITTEN!!! THIS CAKE IS WORTH EVERY SINGLE CALORIE!!!!!!! OH YEAH, AND I SERVED THIS WITH A BIG SCOOP OF HOMEMADE VANILLA ICE CREAM ON TOP!!!!!! http://www.sprinklebakes.com/2011/03/peanut-butter-cup-chocolate-cake.html

Peanut Butter Cup Chocolate Cake Cheesecake

Serves 15-20 at least Note: Plan ahead, this cake should be made over the course of 2-3 days. Please read this recipe in its entirety before making. I have included lots of helpful notes throughout the text. Edit: Also, please note that this cheesecake should be stored in the freezer and is easier to cut when still partially frozen. Crustless Cheesecake portion: 30 mini peanut butter cups, each one quartered 2 sticks (16 tbsp) softened butter 1 cup granulated sugar 4- 8 oz packages cream cheese, softened 1- 3 oz. package cook and serve vanilla pudding 4 eggs 2 tsp baking powder 1 tbsp lemon juice Preheat oven to 325 degrees. Grease two 9" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside. Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients except peanut butter cups. Mix again until smooth. With a rubber spatula, fold in quartered peanut butter cups. Divide batter evenly between pans. You should have 8 cups of batter, so 4 cups in each pan. Smooth batter with offset spatula (Fig.1) and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out. Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid. Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan (Fig. 3). Place the cheesecakes back in the pans. This makes removal FAR more easy after caramel layer has been added. Place cheesecakes back into the freezer while you make the caramel layer. Caramel for cake layers: 2-14 oz cans of sweetened condensed milk 10 tbsp. butter 80 caramels Scant cup of salted peanut halves Important note: This recipe is made in two batches, so all of the ingredients are divided. In a large microwaveable bowl, place 1- 14 oz. can sweetened condensed milk, 5 tbsp. butter, and 40 caramels. Heat at 1 minute intervals until smooth. My household microwave at full power took about 4 minutes. Pour caramel evenly over frozen layers of cheesecakes. Be careful to not let much of the caramel drip over the sides. Sprinkle each layer with 3-4 tbsp. of salted peanut halves. Return cheesecake layers to freezer. LINKING AT http://tessadomesticdiva.blogspot.com/

HAPPY BIRTHDAY TO THE KING OF MY HEART... MY PRINCE CHARMING!!!

CELEBRATING MY PRINCE & GLUTEN FREE FRIDAY....SO MUCH FUN STUFF TODAY! THE CARAMEL USED IN THIS RECIPE WAS INSANE!!!!! AND THEN YOU TURN IT INTO THE MOST DECADENT BUTTERCREAM YOU HAVE EVER TASTED IN YOUR ENTIRE LIFE....AND NO, I AM NOTTTTTTT EXAGGERATING!!!

FOR MY PRINCE CHARMING... THIS IS A 6 LAYER GLUTEN-FREE BROWNIE CAKE FILLED WITH HOMEMADE CARAMEL BUTTERCREAM, TOPPED WITH CHOCOLATE COVERED CARAMELS AND THE KING OF HEARTS CARD IS MADE OUT OF HOMEMADE MARSHMALLOW FONDANT. A LABOR OF LOVE AND HE IS WORTH EVERY MINUTE!!!

RECIPE:

FROM AROUND THE TABLE AT BLACKBERRY FARM!!!!

Salted Caramel

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.
8. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes. Save any extra in a sealed container in the refrigerator. It is delicious on ice cream, not to mention your finger!!!

Salted Caramel Frosting

2 sticks butter at room temperature
8 ounces of cream cheese
3-4 cups sifted powdered sugar
1 cup salted caramel (recipe above)

1. Beat butter and cream cheese at medium speed until creamy.
2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
3. Add 1 cup of the salted caramel and beat to combine.

4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

MARSHMALLOW FONDANT:

RECIPE FROM HERE

Step One:

Take a couple of handfuls of marshmallows and put them in a microwave safe bowl. Add a couple of drops of water and toss the marshmallows in it until they are all a bit damp. If you are going to just make one colour then put the whole bag of marshmallows in the bowl and add a couple of teaspoons of water. If you're going to put flavoring oil in, add it now and add less water

I like to make smaller batches because its easier to add the colour to the melted marshmallow than it is to work the colour into the fondant later.

Step Two:

Stick the marshmallows in the microwave for ten seconds at a time until the are puffed up and easily stir into a goo with a wooden spoon. Tip: Grease your spoon with butter, things can get a bit sticky.

Step Three:

Add food colouring to the melted marshmallows until you get the colour you want. Remember that you're going to be adding icing sugar which will lighten the colour so make it a bit brighter than you need.

CRAZY DELISH CAKE

THIS IS MY 4 LAYER CARAMEL APPLE TOFFEE CHEESECAKE CREATION. IT WAS SERVED WITH WARM CARAMEL SAUCE POURED ON TOP! IT WAS A LOT OF WORK BUT WELL WORTH IT! LET ME KNOW IF YOU TRY IT!

STEP 1: CARAMEL APPLE CAKE LAYERS:

*NOTE: (I MADE THIS GF AND USED 2C. KING ARTHUR GF FLOUR AND 1TSP. XANTHAN GUM IN PLACE OF THE ALL PURPOSE FLOUR)

• 2/3 cup soft butter
• 2 cups packed light brown sugar
• 2 egg
• 2 tsp vanilla
• 2 cup All-Purpose Flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup peeled, chopped tart apple (1 large apple)
• 1/2 cup toffee bits (Heath)

1. Preheat oven to 350°
2. Line 2 8-inch round pans with parchment paper.
3. Cream butter and brown sugar in mixer until smooth.
4. Add eggs and vanilla and beat on medium until combined.
5. On low, add flour, baking powder, and salt. Mixing until just combined.
6. Stir in the chopped apples and toffee bits until evenly distributed.
7. Spread in prepared pans and bake for approx 30 minutes until the center is set. Let cool and then freeze the layers until firm.

Step 2: Make 2 crustless cheesecake layers:

Crustless Cheesecake portion:

2 sticks softened butter
1 cup granulated sugar
4- 8 oz packages cream cheese, softened
1- 3 oz. package cook and serve vanilla pudding
4 eggs
2 tsp baking powder

Preheat oven to 325 degrees. Grease two 8" pans with shortening, line the pans with parchment and then grease the parchment. Lightly flour the pans and tap out excess over the sink. Set aside.

Cream butter and sugar in a stand mixer fitted with paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add remaining ingredients. Mix again until smooth. Divide batter evenly between pans. Leave a little extra out of pans or they will be too full as this recipe is really meant for 9 inch pans. Smooth batter with offset spatula and bake for 55 minutes to 1 hour. Cheesecake will puff up during baking, then deflate when taken out.

Do not turn out cheesecakes when they are finished baking. Put them directly in the freezer, and leave until frozen solid. Turn out frozen cheesecake layers and peel parchment from the bottoms. Line the pan they were in with enough parchment or wax paper to hang over the sides of the pan. Place the cheesecakes back in the pans. Keep in fridge until ready to layer.

Step 3: make caramel to pour on layers: (DOUBLE THIS IF MAKING MY FROSTING BELOW, TOO AS U WILL NEED 1/2c. CARAMEL FOR IT)

1 cup sugar
4 tablespoons water
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice (I OMITTED THIS)
1/2 teaspoon salt, kosher or sea

1. Combine the sugar, water, and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
2. Cover the saucepan and let it cook over medium heat for 3 minutes.
3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
5. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
6. *** Be careful here *** Pour the heavy cream into the mixture. The mixture will bubble up significantly and is very hot.
7. Stir the mixture, again being careful. Add the butter, lemon juice (IF USING), and salt. Stir until combined.

8. Stirring occasionally, allow to cool until thick like molasses. Once cool, pour some on top of each of your 4 cake layers and place in freezer or fridge until firm.

Step 4: layering

layer your 4 cakes on top of each other-I started with apple toffee cake on the bottom. Sprinkle heath on the top layer. Chill while preparing the frosting.

STEP 5: PREPARE CARAMEL BUTTERCREAM-if you like a LOT of frosting, double this! Otherwise, this should be fine.

Electric mix 1 stick softened butter and 4 ounces cream cheese. Slowly add 2 cups powdered sugar and 1/2c. homemade caramel. Whip on high till fluffy. Spread on cake. Sprinkle more heath on sides of cake.