Just Got Lucky Bailey’s Cheesecake

Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€


Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.


Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 


Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  


Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles


Chill mixing bowl for a minimum of 30 minutes.
JUST GOT LUCKY BAILEY’S CHEESECAKE 
Just got lucky? Pretty much. I thought I sprinkled Christmas trees on the cheesecake instead of shamrocks. Today I was lucky to get your post done before St. Patrick’s Day. I used an Oreo crust, but if you if you, the Golden Oreos can be used instead. I have always loved celebrating St. Paddy’s Day. I guess that’s the wee bit of Irish in me. I love the taste and flavor of Baileys. Since it’s Irish Cream, I thought I might as well incorporate it for my Irish recipe. A special thank you to my friend Lorinda, The Rowdy Baker for sending me the adorable Leprechaun jiggly leg bottle stopper. πŸ€πŸ’šπŸ€
Ingredients:

Crust

2 rows of chocolate wafer cookies, white cream removed (from a 15.5 ounce package)

3/4 stick of butter, melted (6 Tablespoons)

Preheat oven to 325 degrees. A 10″ springform pan is recommended or you might have a little spillage. Put cookie tops and bottoms into your food processor or blender. Scrape off the white cream. Pulse until cookies are crumbs. On the low setting, stream in 6 Tablespoons of melted butter. Press into the bottom of your springform pan. Place pan in the freezer while you make the cheesecake.
Ingredients:

Cheesecake

3 8-ounce cream cheese, room temperature 

1 cup sugar

3 Tablespoons corn starch

3 eggs

1 teaspoon vanilla

3/4 cup sour cream

1/2 cup Baileys Irish Cream

Blend softened cream cheese in your mixer. Add one cup of sugar. Mix well. Add 3 Tablespoons of corn starch. Put your eggs in one at a time and blend well on medium speed. Add vanilla and sour cream and blend. Lastly, pour in Baileys Irish Cream. Remove cookie crust from freezer. Mix and pour over your cookie crust. Bake for 1 hour 15 minutes. Let cool completely. 

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Ingredients: 

Ganache

4 Tablespoons Heavy cream

4 Tablespoons Bailey’s

8 ounces semi-sweet chocolate chips

☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️☘️

Heat cream and Bailey’s in the microwave for 1 minute. Once cream is warm, pour over chocolate chips. Let stand 3 minutes and stir until chips are melted. Pour on top of the cheesecake and refrigerate. Let ganache set up before topping with whip cream.  

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Bailey’s Whip Cream

4 ounces of cream cheese

8 ounces heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla

2 teaspoons Bailey’s Irish Cream

Green or Shamrock sprinkles, optional

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Chill mixing bowl and attachment for a minimum of 30 minutes. Blend the above ingredients until stiff peaks are formed. Decorate cheesecake with whip cream and sprinkles if desired. 

A special nod to Jo Boxer for loaning “Just Got Lucky” from their 1983 hit song. 

Plant City Strawberry CobblerΒ 

I love strawberry season in Florida. I can’t eat enough of them. This recipe contains delicious strawberries grown in Plant City, Florida. 


Ingredients:

4 quarts of strawberries

1/2 cup plus 1/4 cup sugar, divided

3 heaping Tablespoons of cornstarch 

1 1/2 cups flour

2 teaspoons of baking powder

6 Tablespoons of cold butter, cut into pieces

3/4 cups plus 4 Tablespoons of heavy whipping cream

Ice Cream, optional


Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. Wash and take the stems off of the strawberries. Cut strawberries into bite size pieces if they are large. Combine 1/2 cup sugar with the cornstarch. Gently add that to the berries and combine. Place strawberries in your prepared pan. In a separate bowl, combine flour and baking powder. Add butter to the flour mixture and cut in the butter using a pastry blender or two knives. The flour should resemble fine crumbs. Pour in whipping cream and mix to form dough. The dough will be very sticky. Drop by teaspoonfuls on top of the berries. Sprinkle with remaining 1/4 cup sugar. Bake for 50 minutes or until top is brown and the strawberries are bubbling. Serve warm with ice cream. Enjoy. 

Imperial Chocolate Chocolate Chip Cookies


I am so thrilled to be able to participate in #Choctoberfest2016. Thank you Imperial Sugar for sugar and making my cookies a sweet treat.


Ingredients:

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup solid vegetable shortening

3/4 Imperial granulated sugar

3/4 cup light brown sugar

2 extra large eggs

2 teaspoons vanilla

1 12 ounce bag of semi-sweet chocolate chips


Preheat oven to 350 degrees. In a small bowl, whisk together the dry ingredients and set aside. Cream together sugars and shortening until creamy. Add in vanilla and the eggs, one at a time. Gradually add flour. Mix well. Stir in chocolate chips. Drop on an ungreased cookie sheet by the teaspoon or small scoop. Bake for 8-11 minutes depending on how soft or crispy you like your cookies. Let cool on baking sheet one minute before transferring to cooling racks. Cool completely before storing in an airtight container. Enjoy!


*I received free products but the opinions are my own.

 

Wimbledon Strawberries And Cream Cake


Strawberries and cream is served at Wimbledon tennis tournaments and I have watched many tournaments with my Dad.  So in tribute to all of the matches I have watched with my Dear Dad, I present this delicious strawberry cake with whipped cream frosting. 
Ingredients:

2 cups sugar

1 1/2 sticks of butter, melted and cooled

4 eggs

1 teaspoon vanilla

1 teaspoon strawberry extract

Red food coloring, optional (I am not a fan of food coloring but strawberry batter is kind of gray in color. It’s up to you)

1 cup of purΓ©ed strawberries (use your blender, food processor or hand mixer to purΓ©e your strawberries)

1 cup whole milk

3 cups flour

1 1/2 baking powder

1 teaspoon salt


Preheat oven to 325 degrees. Spray pans* with cooking spray with flour and line the bottom with parchment paper. Don’t forget to spray the parchment paper too.

In a separate bowl, whisk flour, baking powder and salt together. Set aside. 
In your mixer, blend sugar and melted butter.  Add your eggs one at a time and combine. Blend in your extracts and food coloring if you are using. Add purΓ©ed strawberries. 
Alternate flour and milk into your wet ingredients, ending with flour. Pour into your baking pans and bake for 25 – 30 minutes or until cake tester comes out clean. Cool completely before frosting. 
*Bake this recipe in two 9 inch pans, three 8 inch pans. Just make sure to divide your batter evenly.  


Whip Cream Frosting:

First chill your bowl and attachments in the refrigerator for 30 minutes or longer. 

1 8 ounce block of cream cheese, softened

1 quart of heavy whipping cream

1/2 to 1 cup of powdered sugar, taste it to see how sweet you want your whipped cream frosting

2 teaspoons vanilla
Blend cream cheese until creamy. Add cream and start to blend. Once it has thicken some, add powdered sugar and vanilla and beat on high until stiff peaks have formed. Frost cake and decorate with additional strawberries if desired. 

Mom’s Orange Jello Salad

I grew up eating this jello salad as a child in the late 1960’s.  My Mom made this salad a lot. This is definitely a 60’s retro recipe.  Back in the day, meals, especially holiday meals had jello salads on the table.  I usually do not like fruit in jello but since it’s crushed pineapple and mandarin oranges, I do make the exception here. You will find this orange jello salad tangy, light and refreshing. Enjoy this blast from the past.


Ingredients:
1 box of orange jello (6 ounces), you can substitute sugar free if you wish just use 6 ounces of dry jello

6 ounces of frozen orange juice concentrate, I could not find a 6 ounce can, they were all 12 ounces so, measure out 3/4 cup.  Make juice with the leftovers or put back into the freezer for the next jello salad

1 can of crushed pineapple (20 ounces), do not drain

2 cans of mandarin oranges (15 ounces), drained

Whip cream, optional
Pour dry jello in a 13 x 9 pan. Bring 2 cups of water to a boil. I used a Pyrex measuring cup and microwaved it for about 3 minutes. Pour boiling water in jello pan and whisk until dissolved. Add your frozen orange juice concentrate.  I cut it up so it would dissolve faster. Next mix in your crushed pineapple, whisking to blend and lastly add the mandarin oranges.  Cover tightly with plastic wrap and refrigerate until set. This makes a great addition to any family meal as a side dish or even as a light dessert. 

Captain’s Yummy Rum Cake

I have been making rum cakes for years. Some friends and clients think it’s my signature cake. There is a secret to a good rum cake and I am going to devulge my secret in this recipe.  The secret to a good rum cake is time and bathing your cake in 2 -3 rum glazes before you eat it. I typically make rum cakes 2 days before delivery. That gives me time to apply the glaze several times. When I am done glazing the cake, the final glaze is like the glaze on a glazed donut. Trust me, this is a great recipe, moist and rummy. As far as using alcohol in food, I would never use anything I would not drink, so use the good stuff please. 

  
Ingredients:

1 1/2 cups pecans, chopped corse

2 1/2 cups of flour

1  1/2 Tablespoons of baking powder

1 teaspoon of salt

1 1/2 cups of sugar

3/4 cups vegetable oil

1 package vanilla instant pudding, 3.4 ounce package

4 eggs

1/2  cup milk

1/2  cup dark spicy rum, I use Captain Morgan

2 teaspoons of rum extract or flavor

  
Glaze:

1 stick of butter

1 1/4 cup sugar

1/4 cup water

1/2 cup rum, I use Captain Morgan

1 teaspoon of rum extract or flavor 

  
  
Cake:

Preheat oven to 325 degrees. Prepare your bundt pan with cooking spray that includes flour. Spray bundt pan generously. Add chopped pecans on the bottom of your pan and set aside. 
Whisk flour, baking powder, and salt in a separate bowl.  In your mixing bowl, blend oil and sugar about 3 minutes. Add the flour mixture and combine, when it’s combined, add the vanilla pudding. While this is blending, combine eggs, milk, rum and rum extract. Add the egg mixture to the mixing bowl and combine. Pour evenly into your bundt pan and bake 50 – 60 minutes or until a tester comes out clean.   Prepare glaze before your cake is done baking. Remove from oven and poke holes in the bottom of your rum cake. I used a meat thermometer but you can use chopsticks, skewers or anything to poke holes in your cake. 

  
Glaze:

In a sauce pan, melt one stick of butter, water and sugar. Bring to a rolling boil and boil for 5 minutes, stirring constantly. Remove from heat and add rum and rum extract or rum flavor. Pour into bundt pan and let cake soak up the glaze while it is cooling. Cool for 30 minutes before flipping cake onto serving plate. You will want to use a plate with a lip so glaze does not spill out. Once 30 minutes have passed, flip cake out and prepare another glaze. Gently brush on glaze on cake, I used a silicon brush.  Make sure you brush glaze over entire cake, top, sides and the inner hole (center).  Repeat glaze step again once the cake has soaked up the glaze. You will be brushing this glaze all over the cake until it has absorbed into the cake. Be careful not to brush off the pecans. Be gentle!  This step takes several times and can take a few hours of brushing cake and letting it rest and coming back to the brush the glaze on again. This is why I like to make ahead a day or two in advance.  Repeat glaze one  more time if desired. Store in an airtight container. 

  
Every year I make this man, my friend Pat, a rum cake for his birthday. 

  

I always tell my clients not to eat and drive!  πŸ˜‰  Enjoy!

Red, White Chocolate and Blueberry CheesecakeΒ 

It’s time to celebrate Red, White and Blue and our Nation’s holiday, Independence Day. My bloggers friends and I showcasing some brand new, yummy treats that would be perfect for all Patriotic gatherings. Happy Fourth of July!

  

Crust:

2 cups graham cracker crumbs, I used Keebler

2 Tablespoons of sugar

1 stick of butter, melted

Combine graham cracker crumbs and sugar. Add melted butter and place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer. 
Cheesecake:

3  8 ounce packages of cream cheese, room temperature 

1 cup of sugar

3 eggs, room temperature 

2 Tablespoons of cornstarch

2 Tablespoons of vanilla

3/4 cup sour cream

*1 12 ounce package of white chocolate chips
Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.  *This is optional, you can make a delicious cheesecake without the white chocolate. 
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Add vanilla, sour cream and cooled white chocolate and blend well. Place in springform pan and bake 1 hour and 15 minutes until center is about set.  Cool for 15 minutes and remove ring from springform pan.  Cool completely and place in refrigerator. 
Garnishes for flag decor:

Blueberries

Strawberries, sliced in half

Heavy Whipping Cream, 8 ounces

1/2 cup powdered sugar

1 teaspoon vanilla
Prepare whipping cream by placing mixing bowl in refrigerator for a minimum of 20 minutes.   At a high speed, combine heavy whipping cream, vanilla and powdered sugar to form stiff peaks.  Place thick layer of whip cream on top of cheesecake. This will act as the “glue” to adhere your fruit on the cheesecake. Place blueberries in the upper left corner in a triangle shape. Add sliced strawberries straight across the cheesecake to form stripes. Use remaining whip cream to pipe stars between the strawberries. Refrigerate. God bless America!  Enjoy!

  
 
 

 Please remember to visit the links below to get all of fabulous Ref, White and Blue Recipes.  

Easy Butter Cake With Berries http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/
Patriotic Pie http://cookingfomasahm.blogspot.com/2015/06/patriotic-pie.html
Star Spangled Cannoli http://crumbsinmymustachio.wordpress.com/2015/06/Star-Spangled-Cannoli/
Patriotic Fruit Pops  http://www.therowdybaker.com/?p=3787