Strawberry cheesecake

1/3 cup oats
1/3 cup almond milk
1/3 cup vanilla carb masters yogurt (any greek yogurt would work)
1/3 cup low fat cottage cheese
1/2 fresh cut strawberries
1 TB of chia seeds
1 TB of strawberry sugar free jam
Splenda pack, cinnamon, nutmeg and touches of ginger + salt

In the morning I threw in...
1 TB of vanilla protein powder
1 TB of ground flax
1 TB of dark chocolate chips

What I got was an awesome set of oats with the flavor of strawberry cheescake (+dark chocolate).   I think the flax and the other spices combined nicely to make the graham cracker crust flavor without having to add an actual cracker.  That makes the calories around 400...with generalizations made...

(http://fatboysnacks.blogspot.com/)

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Mocha Marble Cake with Choc Coffee Beans

For the mocha marble cake:
115g (1 stick) unsalted butter, room temperature, plus more for greasing
220g (1 3/4 cups) cake flour (not self-rising, I used 190g plain flour + 30g (3 1/2 tbsp) cornstarch as per these instructions)
2 tsp baking powder
1/2 tsp salt
225g (1 cup) sugar (I used caster sugar)
3 large eggs, room temperature
1 tsp pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup boiling water + 1 tsp instant coffee granules (or 1/4 cup freshly brewed coffee)
1/4 cup Dutch-process cocoa powder

For the mocha icing:
250g salted butter (or unsalted butter + 1/4 tsp salt)
575g (about 4.5 cups) icing sugar , sifted
1/4 cup milk
1 tsp instant coffee granules
1 tsp cocoa powder
Optional: Chocolate covered roasted coffee beans to decorate (I got mine from Captain Coffee)

Preheat oven to 180°C (350°F), grease and line the base of two 18cm round cake tins with baking paper. (You can also use a 20cm tin but the layers will be thinner, I used one 18cm tin and baked one layer after the other) Sift flour, baking powder and salt into a bowl and use a whisk to combine, set aside. Place butter and sugar in a large mixing bowl and beat on high with an electric mixer until light and fluffy. With the mixer on medium speed, add eggs one at a time until combined, scraping down the sides of a bowl with a spatula when needed. Add vanilla and beat again until combined. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Place 1/3 of the mixture in a separate bowl.

In a small bowl, mix the cocoa, instant coffee granules and 1/4 cup of boiling water, whisking until it is smooth. Gently mix into the separated bowl of cake batter until combined. Spoon half the vanilla batter and half the mocha batter into the prepared cake tin, and the other half of each batter into the other prepared tin, alternating spoonfuls of vanilla and mocha to simulate a checkerboard. Run a table knife through the batter in each tin to create a swirl effect. Bake for 25-30 minutes or until a skewer inserted into the centre of each cake comes out clean. Cool in tin for 10 minutes and then remove from tin and cool completely on a wire rack. Cakes can be made the night before assembly, wrapped in clingfilm and chilled.

Prepare the mocha icing; remove the salted butter from the fridge 30 mins before starting. Place butter in a large mixing bowl and beat on high with an electric mixer until light and fluffy. Place milk, coffee granules and cocoa in a small bowl and whisk until dissolved (I zapped the bowl in the microwave for 15 secs to help it dissolve faster) I use a food processor to get the lumps out of my icing sugar, to save me a lot of sifting. With the mixer on low, gradually add icing sugar until combined, then increase speed and gradually add coffee mixture. Beat on high until fluffy and well-combined. You may need to add more sifted icing sugar if your icing is too runny. It should be smooth and fluffy, easy to spread but stiff enough to hold its shape.

Assemble your cake; if the cakes are slightly domed in the centre you can use a long serrated knife to level the tops of the cake. Place one cake layer on your cake stand and use a spatula to smooth a decent layer of icing over the top of it. Sandwich other cake layer on top and then crumb coat the whole cake with more icing. Chill in the fridge for at least 15 minutes to set the crumb coat. Cover whole cake evenly with the rest of the icing, using an offset spatula to smooth the surface (regularly running the spatula until hot water will help with smoothing it). Decorate the top of the cake with chocolate covered coffee beans. Chill for at least another 30 minutes before serving. Can be stored in an airtight container in the fridge for several days.

(http://www.raspberricupcakes.com/)

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Red velvet cake

Ingredients

For the cake:
2½ cups cake flour
1½ cups sugar
1 teaspoon baking soda
1 tablespoon cocoa powder
1 teaspoon salt
2 eggs
1½ cups vegetable oil
1 cup buttermilk
2 tablespoons (1 oz.) red food coloring
1 teaspoon vanilla extract
1 teaspoon white distilled vinegar

For the frosting:
8 ounces cream cheese, room temperature
1/2 cup (1 stick) butter room temperature
3 cups confectioner’s sugar, sifted
1 teaspoon pure vanilla extract

Directions

For the cake:
Preheat oven to 350°.

Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

Divide batter evenly between 3 greased and floured 8×2″ round cake pans. Or, I used (1) 8×2″ and (1) 8×3″ which I split into two layers.

Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25-30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

For the frosting: (Adapted from Smitten Kitchen, yield ~ 6 cups of frosting)
Place cream cheese and butter in a medium bowl. With a handheld electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.

Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top. Set another layer on top, level, and repeat frosting. Set remaining layer on top, level, and frost top and sides with the remaining frosting.

Chill for 2 hours to set frosting.

(http://www.blissfullydelicious.com/)

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Black Forest Ice Cream Cake

Ingredients:



1 (19.6-ounce) frozen chocolate layer cake, cut into 14 even slices (Do not thaw)

1 quart black cherry ice cream, slightly softened

1 (16-ounce) jar hot fudge sauce, divided, reserving 2 tablespoons for drizzling

1 (8-ounce) container frozen whipped topping, thawed

12 maraschino or fresh cherries



Instructions :

Place half the cake slices in an 8- x 8-inch baking dish, arranging to fit tightly. Spread ice cream evenly over cake. Spoon half the hot fudge sauce over ice cream and top with remaining cake slices. Spoon remaining hot fudge sauce over cake then top with whipped topping.

Cover with plastic wrap and freeze 3 to 4 hours, or overnight.

Remove from freezer 5 to 10 minutes before serving. Warm reserved hot fudge sauce, drizzle over cake, and garnish with cherries.

(www.mrfood.com)

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Cream Pound Cake

Easy to cook and perfect for all the occasions, Chocolate Cream Cakes fills the entire event with sweetness, enjoyed by everyone. Layered with cocoa powder and sour cream, scrumptious cream emerges out with melted white chocolate.

Ingredients-

For Cake-

1 1/2 cup(s) all-purpose flour
Baking spray
1 cup(s) sugar
1/3 cup(s) unsweetened cocoa powder
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
3/4 cup(s) sour cream
1/3 cup(s) canola oil
1 large egg
1 1/2 teaspoon(s) cider vinegar
1 1/2 teaspoon(s) vanilla extract

For Filling-

1/2 teaspoon(s) unflavored gelatin
1 1/2 tablespoon(s) cold water
2 ounce(s) white chocolate, finely chopped
3/4 cup(s) heavy cream

For Glaze-

6 ounce(s) bittersweet chocolate, chopped
1/2 cup(s) heavy cream
2 tablespoon(s) light corn syrup
2 ounce(s) white chocolate, for decoration, finely chopped

Preparation-

Preheat oven up to 350 degrees F. Coat the baking spray over 4 nonstick individual spring form pans. Combine flour, cocoa powder, sugar, baking soda, and salt in one bowl. Whisk sour cream, oil, egg, vinegar, and vanilla; stir in flour mixture in the second bowl. Spread it into the prepared pans and bake for 28 minutes. Let the pans stand cools down on a wire rack 5 minutes. Remove edges and bottoms of pans. Let it cool completely.

Over water, spread gelatin in a small saucepan and let it stand for 1 minute to become softer. Tenderly heat over low heat, stir it, until gelatin becomes clearer by getting dissolved. Add white chocolate; stir until melted and mixture gets smoother. Stir mixture into heavy cream in a medium bowl; cool into refrigerator for 15 minutes. Blend with a mixer on high until stiff peaks form. Transfer filling to a pastry bag fitted with a 1/2-inch plain tip.

Slice cakes open from sides with a knife as if to cut into 2 even layers but stopping three quarters of the way. Indulge some prepared filling into the middle of each cake. Press cakes together; over a jelly-roll pan, place on a wire rack set.

Take bittersweet chocolate in a small bowl. Bring cream and corn syrup to a boil in a 2-cup glass as in measure in the microwave. Spoon the chocolate and let stand for 2 minutes while whisking it. Spoon the glaze over cakes, refrigerate to set glaze.

Decoration:

Place white chocolate into a 1-quart re-sealable food-storage bag; seal bag. Put bag in a bowl of very hot tap water. Let stand 5 minutes to melt it down. Snip off one corner of the bag; Sprinkle melted chocolate over top of cakes. Refrigerate to set.

(www.yotrythis.com)

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Lemon drop cake

Ingredients

1box Betty Crocker™ SuperMoist™ lemon cake mix
Water, vegetable oil and eggs called for on cake mix box
1cup powdered sugar
1/4cup fresh lemon juice (1 large lemon)
1container Betty Crocker™ Rich & Creamy lemon frosting
Lemon drop candies, crushed, if desired

Directions

Heat oven to 350°F (325°F for dark or nonstick pans). Line two 8-inch square pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.
Make cake batter as directed on box. Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.
In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.
In small microwavable bowl, microwave frosting uncovered on High 15 seconds. On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies. Store loosely covered.

(www.tablespooon.com)

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Chocolate-Toffee Ice Cream Squares

Ingredients

1  roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3/4  cup chocolate-coated toffee bits
1 1/2cups whipping cream
3 tablespoons powdered sugar
1 quart (4 cups) chocolate ice cream, slightly softened
1jar (11.75 oz) hot fudge topping (1 1/4 cups), room temperature

Steps

1 Heat oven to 350°F. Cut cookie dough into 1/2-inch slices. In bottom of ungreased 13×9-inch pan, arrange slices. With floured fingers, press dough evenly in pan to form crust. Sprinkle 1/2 cup of the toffee bits over dough.
2 Bake 15 to 19 minutes or until light golden brown. Cool completely, about 45 minutes.
3 In small bowl, beat whipping cream and powdered sugar until soft peaks form. Set aside.
4 Spoon ice cream over crust; spread evenly. Spoon ice cream topping by teaspoonfuls onto ice cream; carefully spread evenly. Carefully spread whipped cream over topping. Sprinkle with remaining 1/4 cup toffee bits. Freeze 1 1/2 hours or until firm. For squares, cut into 5 rows by 3 rows. Store in freezer.

(www.pillsbury.com)

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