Wednesday, March 25, 2015

Oreo Cheesecake Cake

    Chocolate Cake
  • 1 3/4 (219g) cups all-purpose flour
  • 2 cups (400g) sugar
  • 3/4 cups (94g) good unsweetened cocoa powder
  • 2 teaspoons (10g) baking soda
  • 1 teaspoon (5g) baking powder
  • 1 teaspoon (5g) kosher salt
  • 1 cup (240g) buttermilk
  • 1/2 cup (110g) vegetable oil
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons (10g) pure vanilla extract
  • 1 cup (249g) freshly brewed hot coffee
  • 30 Oreo's for bottom of pans
  • Oreo Cheesecake
  • 2 packages (16 oz.) of cream cheese, room temperature
  • 1/2 cup (100g) sugar
  • 2 large eggs, room temperature
  • 1 teaspoon (5g) vanilla
  • 13 Oreos
  • Ganache
  • 6 ounces semi-sweet chocolate chips
  • 3 ounces heavy cream
  • Cool Whip
    Oreo's for garnish
    Chocolate Cake
  1. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
  2. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
  3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
  4. Prepare two 8-inch round cake pans with baking spray and line with parchment.
  5. Arrange 15 (or however many fit) Oreo's on the bottom of the pan.
  6. Divide the batter between the prepared pans and bake for 35 to 40 minutes at 350 degrees F, or until a cake tester comes out clean.
  7. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
  8. Oreo Cheesecake
  9. Place cream cheese and vanilla into bowl of stand mixer. Mix on medium-low speed for 30 seconds. Add in sugar and eggs and beat until smooth. (3-5 minutes)
  10. Scrape down the sides of the bowl if needed.
  11. Prepare an 8-inch spring-form pan by spraying with bakers spray and lining with parchment.
  12. Arrange Oreo's on the bottom of the pan.
  13. Pour the filling into the pan (over the Oreo's) and bake until set, 35-40 minutes at 325 degrees.
  14. Set the pie on a wire rack and let it cool completely.
  15. Refrigerate for at least 6 hours before assembling cake.
  16. Ganache
  17. Bring heavy cream to a boil and remove from heat.
  18. With chocolate chips in a heat safe bowl, pour cream over chips and slowly stir until all chips are melted.
  19. Let sit to cool and thicken.
  20. Assemble Cake
  21. Make sure cheesecake and cakes are very chilled.
  22. Place one layer chocolate cake on cake stand. Try to get the side with the Oreo's to face down. (Oreo's on the bottom)
  23. Gently place cheesecake on top of chocolate cake, again with the Oreo's on the bottom.
  24. Place final layer of chocolate cake (Oreo's on the bottom) on top of the cheesecake.
  25. Cover with cooled chocolate ganache.
  26. Put Cool Whip® in a piping bag fitted with a closed star tip and pipe out dollops on top of the cake.
  27. Press Oreo's that have been halved into whipped cream dollops.
  28. Keep chilled until ready to serve.


Thursday, March 12, 2015

Easy Slow Cooker Caramel

Recipe: Oh-So-Easy Slow Cooker Caramel


  • 2 cans sweetened condensed milk
  • 3 small canning jars with lids and rings (optional)
  • a slow cooker


  1. (Optional) Divide the sweetened condensed milk from 2 cans equally into 3 small canning jars. Close jars with lids and rings.
  2. Place jars (or the unopened can of sweetened condensed milk) into slow cooker and fill slow cooker as full as you possibly can so that jars or can are completely submerged in the water. This is important! No part of the jar or can should be out of the water at any time! Turn slow cooker to low for 8-10 hours, refilling water if necessary.
  3. Let caramel cool on counter at room temperature before opening. The canning jars may appear to seal but the caramel will NOT be shelf stable–it should be stored in the refrigerator! Use as a topping for ice-cream, as a dip for apples, or in recipes.
Preparation time: 5 minute(s)
Cooking time: 8 hour(s)

Texas Turtle Sheet Cake

Texas Turtle Sheet Cake

2 cups granulated sugar
2 cups self-rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
chocolate frosting:
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar
turtle topping:
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup caramel sauce, to drizzle
1. Preheat oven to 350 degrees. Grease and flour a 9×13-inch baking pan. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
2. In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
3. Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
4. Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
5. Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
6. Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.