Baileys Chocolate Cheesecake

With St. Patrick’s Day fast approaching, I wanted to make a decadent recipe to go with our corned beef and cabbage dinner.  Yes, I’m an Irish girl…through and through!!  I’m from a large family, too (I’m one of eight children).  My Mom always made corned beef and cabbage every year on St. Patrick’s Day.  I have always been a lover of this yummy meal.  After I got married and had children, I didn’t make it (my children were NOT a fan!), but my mom did, and I always knew I could go there and get my fix!  Well, my children are grown, married and have children of their own now so I can make corned beef and cabbage again without any moans or groans:).

This delicious chocolate Baileys cheesecake with smooth and creamy ganache is the perfect way to finish your St. Patrick’s Day celebration…Yummy!!!

Ingredients for Cookie Crust:

15 Loftus Filled Cookies (150 grams)

8 Walkers Pure Butter Shortbread Cookies (150 grams)

⅓ cup (76 grams) unsalted butter, melted

Instructions for Cookie Crust:

Preheat oven to 350° Fahrenheit.  Wrap the outsides of a 9″ spring form pan with heavy duty aluminum foil.  Lightly spray the 9″ springform pan with non-stick spray.
In a food processor combine the cookies and melted butter, pulse until well combined.

Press the mixture into the bottom and slightly up the sides of the prepared pan.  I like to use the bottom of a measuring cup to help make it smooth.
  • Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
  • Reduce the oven temperature to 325° F.

Cheesecake Ingredients:

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • ¾ teaspoon espresso powder
  • ½ cup (84 grams) semi-sweet chocolate chips, melted and slightly cooled
  • 4 large eggs, room temperature
  • 1/2 cup (110 grams) plain full fat Greek yogurt*
  • 1/2 cup (138 grams) Baileys Irish Cream

*The taste will be similar to sour cream. Greek yogurt does have a slight tangy taste which works well with all of the sweet ingredients in the cheesecake batter (I always have a container of Greek yogurt in my refrigerator).

Instructions for Baileys Chocolate Cheesecake:

In a large bowl, combine cream cheese, granulated sugar, espresso powder and melted chocolate chips.  Mix on medium speed until blended and smooth. (Try not to over-mix!)  Add eggs one at a time, mixing well after each addition. Blend in the Greek yogurt and the Baileys Irish cream; mixing on low speed until blended. Pour filling over baked crust and smooth with an offset spatula.

Optional: To prevent cracking in the cheesecake, I’m a big fan of water baths! Just fill a 9×13 (or any large pan) halfway with water and place it on the bottom rack while the oven preheats, and then leave it there while the cheesecake cooks.

Place the cheesecake in the oven on the shelf above the water bath and bake at 325° F. for 1 hour and 15 minutes.  Shut the oven off and leave the cheesecake in the oven for another hour.

Take the cheesecake out the oven and allow it to cool, and then cover with foil and refrigerate for at least 6 hours or overnight.

Remove the rim of the pan and cover top of cheesecake with Baileys chocolate ganache.

 

Ingredients for Baileys Chocolate Ganache:

  • 12 ounces (340 grams) semi-sweet chocolate, finely chopped
  • 3/4 cup (180 grams) heavy cream
  • 1/4 cup (70 grams) Baileys Irish Cream Liqueur

Instructions for Baileys Ganache:

Combine cream and Baileys together in a medium saucepan, and gently heat until nearly at boiling point

Remove from heat and pour over the chocolate chips.

Let this sit for a couple of minutes, and the begin to stir until the ganache comes together and is smooth.

The ganache will begin to firm up after a few minutes.  At this time, you will put in on top of the cheesecake and spread it to the sides.  Then put the extra ganache in a bag with a large star tip and make swirls on top and add chocolate balls.  Enjoy!!

I hope you make this delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Birthday Cake Pancakes

Anyone who knows me, knows that my love for pancakes is real!  We just celebrated “Pancake Day” earlier this week and I posted my mini pancake cereal on Instagram.  I enjoy having pancakes on the weekend, but I have been known to eat them during the week too!  Well, today is my birthday and I thought it would be fun to treat myself to some yummy sprinkle pancakes topped with brown butter glaze and homemade whipped cream.

This is my buttermilk pancake recipe, slightly tweaked to make delectable birthday pancakes.  Be sure to let the batter rest for 30 minutes. This is going to result in fluffy, delicious pancakes!!

I topped my pancakes with a delicious brown butter glaze, whipped cream and extra sprinkles because, well, it’s my birthday!  These were a delicious and satisfying way to start my day.

I am looking forward to spending today celebrating and hanging out with my hubby, children and grandchildren (a long hike is sounding pretty good right now LOL!!).

If you want to treat someone (or yourself) on a special day, make these yummy pancakes…they’ll be so happy you did!

Ingredients for Funfetti Pancakes:

  • 2 ¼ cups (280 grams) all-purpose flour
  • 1 tablespoon (14 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • cup (67 grams) granulated sugar
  • ¼ teaspoon fine kosher salt
  • 2 large eggs, room temperature
  • 1½ cups (370 grams) buttermilk, room temperature
  • ½ cup (120 grams) milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ⅓ cup (72 grams) vegetable oil
Brown Butter Glaze:
  • 3 cups (360 grams) sifted confectioners’ sugar
  • 6 tablespoons (85 grams) unsalted butter, browned**
  • ½-¾ cup (120-180 grams) heavy cream
  • 1 teaspoon pure vanilla extract
Browning Butter for Icing: **

Melt unsalted butter over medium heat. It will make crackling sounds as the water evaporates from the butter. Simmer until the crackling sounds reduce and the butter turns golden brown (about 5-8 minutes).

 

Remove from heat and pour into a heat-safe bowl. Let the butter cool slightly before making the glaze.

Instructions for Brown Butter Glaze:

Add the sifted powdered sugar, brown sugar, cream and vanilla to a mixing bowl. Whisk until the glaze is smooth and creamy. For a thinner glaze, add a little more cream and whisk again.

Funfetti Pancake Batter:

In a large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Whisk until blended.

In a medium bowl, whisk together the eggs, buttermilk, milk, vanilla, and vegetable oil.

Add the wet ingredients to the dry ingredients. Mix until blended making sure not to over mix the batter. The pancake batter will be thick with some small lumps, which is perfectly fine.

Let the batter rest for 30 minutes. *

Gently fold the sprinkles into the pancake batter until just incorporated.

Generously butter your griddle or pan and place it on your stovetop over medium heat. Once the butter is melted, ladle pancake batter onto your griddle using a ½ cup (you can use a ¼ cup if you want smaller pancakes).

Let the pancakes cook for approximately one minute. When the sides of the pancakes begin to look cooked and you see small bubbles on the surface, flip the pancakes over. Allow the pancakes to continue cooking until done (about 2 minutes).  Transfer the pancakes to a platter and place in the oven at a very low temperature or warm setting.

Pour more batter onto the griddle, and then place the griddle over medium-low heat and repeat the cooking process.

Drizzle the pancakes with brown butter glaze, allowing the glaze to cascade down the sides of pancakes. Add a little whipped cream and more sprinkles to the top of the pancakes. Get ready to surprise your special someone with a birthday breakfast!

Get ready to surprise your special someone with a birthday breakfast!

Importance of Resting Your Pancake Batter:

*The first thing a good rest does is allow time for the flour to hydrate. Since you want to avoid overmixing your pancake batter — this is key to preventing chewy pancakes — you might stop mixing when a few small lumps of flour remain. Resting the batter gives the milk (or water, or buttermilk) time to soften the flour and dissolve any remaining lumps. While the batter is resting, the liquid helps release some of the starches and proteins in the flour that will give the pancakes lift without making them tough.

While the flour is hydrating, another important thing is happening: The leavening has time to evenly distribute throughout the batter. Whether your recipe calls for baking powder or whipped egg whites to give it lift, bubbles of air are ultimately responsible for puffing the pancakes as they cook. The even distribution of those bubbles results in pancakes that rise more evenly (no humps) with a tender crumb. ∼Kitchn

I hope you make these yummy celebration pancakes:).  If you do, be sure to tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

Delicious Mardi Gras King Cake

                                                      Do you see the baby?

“King cake is one of New Orleans’ local delicacies, an oval braided confection smothered with white icing and sugar sprinkles that salute the official colors of Mardi Gras: Green for faith, purple for justice, and gold for power. There’s a trinket, usually a plastic baby, hidden inside each one.

King cake typically tastes like a decadent breakfast Danish; a brioche bread swirled with cinnamon, it’s made of ingredients including eggs, flour, butter, sugar, and yeast.” ∼ Oprah Daily

This recipe is not only a decadent brioche bread swirled with delicious brown sugar and cinnamon, but also topped with an incredible brown sugar icing, too!!!!

Dough

  • 4 1/2 cups (568 grams) all-purpose flour
  • 2 teaspoons fine kosher salt 
  • 3/4 cup (180 grams) warm milk
  • 1/4 cup (84 grams) warm honey
  • 2 1/4 teaspoons (7 grams) instant yeast
  • 4 large eggs, room temperature
  • 10 tablespoons (140 grams) unsalted butter cut into ten pieces

Cinnamon Filling

  • 1 cup (110 grams) brown sugar
  • 1 tablespoon (8 grams) ground cinnamon
  • 1/8 teaspoon fine kosher salt
  • 2 tablespoons (28 grams) salted butter, melted
  • 2 tablespoons (30 grams) heavy cream

Icing & Sprinkles

  • 6 tablespoons (85 grams) unsalted butter
  • 4 ounces (113 grams) cream cheese, softened
  • 2 cups (240 grams) confectioners’ sugar, sifted
  • 2 1/2 tablespoons (38 grams) milk
  • 1/4 cup (60 grams) heavy cream, for brushing on top after baking
  • sanding sugar or sprinkles (purple, green, gold)

Directions for Dough:

  • Warm the honey and milk in a large glass measuring cup to 105°-110°.
  • Add the yeast and mix it in. Let the mixture stand for 10 minutes until foamy.
Yeast mixture after resting for 10 minutes.
  • When foamy, add the eggs (room temp), and whisk to combine.
  • Mix flour and salt in a stand mixer. Pour the wet ingredients into the flour on low speed. Add the room temp butter one piece at a time.
  • When the butter is all in, increase the speed to medium, and beat for about 1 minute until the butter is fully incorporated and the dough is stringy and very sticky.
  • Use a spatula to spoon the sticky dough into a large, greased bowl. Cover bowl with plastic wrap and allow the dough to rest and rise for 30 minutes.
  • After 30 minutes, apply the first fold by placing your fingers under one edge of the proofed dough, pulling the dough up, and folding it back over itself. Repeat this around the entire perimeter (about 6 times).
  • Cover the bowl again and rise for another 30 minutes. Repeat this folding step 3 more times, waiting 30 minutes in between each fold for a total of 2 hours (4 folds).
  • Cover the bowl tightly and refrigerate overnight (or up to 72 hours).

Browning Butter for Icing:

  • Melt unsalted butter over medium heat. It will make crackling sounds as the water evaporates from the butter. Simmer until the crackling sounds reduce and the butter turns golden brown (about 5-8 minutes).

  • Remove from heat and pour into a heat-safe bowl.  Cover and allow to solidify at room temperature.  This can be done the night before.

Rolling and Shaping the Dough:

  • On the day of, punch down the cold dough and knead about 10 times to wake up the yeast. Roll out the dough into a 14-inch by 18-inch-wide rectangle. Use a fork to gently poke holes all throughout the dough to help with even baking. Brush the melted butter and then the heavy cream on top of the dough.  Sprinkle the brown sugar mixture evenly over the top and press with your hands to adhere.
  • To roll, start with one of the long edges, and roll into a tight log and stop when you’ve reached the middle of the rectangle. Do the same on the other side to create two logs in a scroll shape. Carefully transfer the dough log to a lined baking sheet, scroll-side down, and shape into a U. If you’d like it to be a full oval, pinch the two ends together. Use a knife to cut 1.5-inch slits about 1.5 inches apart around the entire perimeter of the cake.

  • Cover loosely with plastic wrap and let the cake rise in a warm spot one last time (90 minutes).
  • Preheat oven to 350º F.

Making Brown Butter Icing:

  • To make icing, cream the room temperature brown butter and cream cheese in a large mixing bowl for about two minutes on medium speed.  Add sifted confectioners’ sugar and milk. Mix just until combined, you’re not looking to whip it too much. Add more powdered sugar or milk as needed for desired consistency.

  • Bake the cake uncovered for 32-38 minutes at 350º F, rotating the pan halfway through, until golden brown on top.
  • When cake is done baking and still warm, brush 1/4 cup of heavy cream all over the cake. This is what prevents a hard crust from forming and adds extra moisture to the cake.  Yummm!!

  • When the cake is completely cooled, spread on the icing and top with sprinkles.

This can be stored in an airtight container at room temperature for a couple of days but is best when eaten the same day.  Enjoy!!

This recipe is inspired by Maria Do @murmursofricottta.

I hope you make this fluffy and delicious dessert.  If you do, please tag me @goodeatsbymimi.  I would love to hear from you and see your photos!!

 

 

New York-Style Crumb Cake

I have always been a fan of crumb cake, and after trying this recipe, you will be too.  I really like the crumb to cake ratio…yum!

There are a lot of different recipes out there for NY style crumb cake.  Some use sour cream or whole milk instead of buttermilk.  All-purpose flour is used in some recipes.  I like the texture the cake flour gives this cake.  The structure holds up to the topping while still having a light texture.  Cake or all-purpose flour can be used in the crumb topping.

This New York-Style crumb cake was a hit at my bakery.  I only sold it on weekends, and it would be gone as fast as I could put it out!!

Crumb Topping:

  • ⅓ cup granulated sugar (67 grams)
  • ⅓ cup dark brown sugar (75 grams)
  • ¾ tsp ground cinnamon
  • ⅛ tsp table salt
  • 8 tablespoons unsalted butter, melted (110 grams)
  • 1 ¾ cups cake (or all-purpose) flour (240 grams)

Cake:

  • 1 ¼ cups cake flour (170 grams)
  • ½ cup granulated sugar (100 grams)
  • ¼ tsp baking soda
  • ¼ tsp table salt
  • 6 tablespoons unsalted butter, softened (85 grams)
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • ⅓ cup buttermilk (82 grams)
  • Confectioners’ sugar for dusting

Instructions:

To make the topping:

  1. Whisk sugars, cinnamon, salt, and butter in medium bowl to combine.
  2. Add flour and stir with rubber spatula or wooden spoon until mixture resembles a thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
  3.  Adjust oven rack to upper-middle position and heat oven to 325° F.
  4. Line 8X8 inch pan with parchment paper (this makes removing the cake easier).

Making the Cake:

  1. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining (1-2 minutes).                                           
  2. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
  3. Transfer batter to baking pan; using rubber spatula, spread batter into even layer.
  4. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in an even layer over batter, beginning around the edge and working toward the center.                                               
  5. Bake for 30-35 minutes.

Cool on a wire rack for at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.  Enjoy!!

This recipe is inspired by Cook’s Illustrated (America’s Test Kitchen).
I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!

Tiramisu Cake

 

I am a huge tiramisu fan, and so is my husband.  So much, that he requests it for his birthday every year.  This cake is made with a delicious homemade sponge cake that is soaked with strong sweetened coffee, filled (and frosted) with a mascarpone cream that melts in your mouth, and dusted with unsweetened cocoa powder….Yummmm!!!

Let’s get started by making the sponge cakes.  I like to make 2-9 inch cakes that I cut in half giving you four layers.

Ingredients for Sponge Cake:

  • 6 large eggs, room temperature
  • 1 cup granulated sugar (200 grams)
  • 1 cup all-purpose flour (130 grams)
  • 1/2 teaspoon baking powder
  • *2 cups strong black coffee (I sweetened mine with 2 tablespoons of granulated sugar.  You can omit the sugar if you want, it’s just a preference)
  • 1/4 cup Ghiradelli unsweetened cocoa (28 grams) for dusting on cake

*The coffee isn’t in the cake recipe.  It is used for soaking the layers, and 3 tablespoons is in the mascarpone cream filling.

Instructions for Sponge Cake:

Preheat the oven to 350 degrees F.  Spray 2 – 9″ pans with baking spray and line bottoms with parchment paper.

  1. In the bowl of an electric stand mixer, fitted with whisk attachment, beat 6 large eggs for 1 minute on high speed.  Gradually add 1 cup of sugar (while the mixer is running), and continue beating on high for 8 minutes.  The batter will almost triple in size and will be very thick and fluffy.
  2. Whisk together 1 cup of flour and 1/2 teaspoon of baking powder.  Sift this mixture into egg mixture one third at a time. Fold with a spatula after each addition just until incorporated.  Be sure to scrape spatula from the bottom to catch any pockets of flour.  Stop mixing when no streaks of flour remain.  Do not overmix or it will deflate the batter.
  3. Divide evenly between prepared cake pans.  It helps if you have a kitchen scale to weigh the pans.   Bake cakes at 350˚F for 25-28 minutes or until top is golden brown. Let cakes rest in pan for 10 minutes then remove from pan and transfer to a cooling rack.  Immediately remove parchment paper.  Cool cakes to room temperature then slice layers equally in half with a serrated knife.

Ingredients for Mascarpone Cream Filling:

  • 4 cups BelGioioso mascarpone cheese (906 grams)
  • 2 cups confectioners’ sugar (240 grams)
  • 1 tablespoon vanilla
  • 3 tablespoons sweetened coffee
  • 1 1/2 cups heavy whipping cream (360 grams)

Instructions for Mascarpone Cream Filling:

Place mascarpone in a large mixing bowl and mix on medium speed for 2 minutes.  It will be so smooth and creamy.

Add the confectioners’ sugar, vanilla, and sweetened coffee in the bowl with the mascarpone cheese.  Beat on medium/high for a minute.  Set aside.

Mix heavy whipping cream to soft peaks.  Add to the mascarpone mixture and mix until fully incorporated and very smooth!

Set filling aside while you slice cake layers and soak them with the sweetened coffee mixture.

Place about a cup and a half of the cream filling on the coffee soaked layer and spread evenly.

Continue filling, soaking, and layering the cakes.  Frost the top and sides of the cake with the remaining filling (frosting).

The top can be decorated any way you would like.  I put whipped cream in a bag with a large tip with a 1/2″ circle, then I dusted it with unsweetened cocoa.

I cut pieces of parchment paper and placed it around the bottom of the cake to catch most of the cocoa.  This was just a preference for me, but it isn’t necessary.  I think one of the charms of a tiramisu cake is how rustic it is :).

I hope you make this yummy cake, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!!

 

 

 

Zucchini Streusel Muffins

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Look at all of that beautiful streusel!

This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!

Ingredients:

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 2/3 cup all-purpose flour (210 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plain Greek yogurt (123 grams), room temperature
  • 1/2 cup coconut oil, melted (110 grams) *
  • 1/4 cup milk (61 grams), room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar (50 grams) **

*You can also use canola, vegetable or baking olive oil

**You can also use granulated sugar

Streusel Ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter, grated (85 grams)

Instructions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.  Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use.  This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
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Add the wet ingredients to the dry and mix until just combined.  Stir in the zucchini just until it is incorporated.  Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
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To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and  cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping.  There’s a lot of streusel, but that’s how I like mine:)!!  Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Yummy!!

I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures.  Enjoy!

 

“Latte” Coffee Cake

 

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Don’t you just love it when your local barista makes that beautiful heart on top of your latte.  It’s like beautiful art that’s almost too pretty to drink…almost:).

I made this coffee cake last weekend.  I was craving cake with a good crumb topping and this treat was created (inspired by Tasty).   I shared a piece with my dear neighbor.   She sent me a text the next day and said it was a keeper.  Not only is she a great neighbor and friend, turns out, she is also a willing participant and taste tester.  Thanks Carol:)!

Ingredients for crumb topping:

  • 1/2 cup + 2 Tablespoons granulated sugar (125 grams)
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (190 grams)

Instructions for crumb topping:

Combine the granulated sugar, melted butter, espresso powder, and salt in a medium bowl.  Stir until smooth.

 

Add the flour and stir with a fork until mixture is crumbly.  Refrigerate topping until ready to use.

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Ingredients for Cake:

  • 2 1/4 cups all-purpose flour (280 grams)
  • 2 1/2 teaspoons baking powder
  • 1 cup granulated sugar (200 grams)
  • 1 tablespoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup (melted and cooled) unsalted butter (113 grams)
  • 1/4 cup + 2 tablespoons sour cream, room temperature (77 grams)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • Confectioners’ sugar for dusting (optional)

Instructions for Cake:

Coat a 9″ springform pan with baking spray and line with parchment paper.  Coat parchment paper with baking spray.

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Preheat oven to 325° F.

In a large bowl, whisk flour, baking powder, granulated sugar, espresso powder, and salt until combined.

In a separate bowl, whisk together the coffee, melted butter, sour cream, vanilla and eggs until combined.

Pour the butter mixture over the flour mixture and gently whisk, just until combined.

Pour cake batter into the prepared springform pan.

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Sprinkle the chilled crumb topping over the top.

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Bake for an hour and 15 minutes.  Insert a toothpick into the center of the cake and remove from the oven if it comes out clean.  If cake isn’t done, bake at 5 minute intervals until toothpick comes out clean.

Transfer the cake to a wire rack to cool.  When cake has cooled for an hour, unmold the cake and transfer to dessert plate.  Dust top with confectioners’ sugar (optional).  I topped mine with the traditional latte “heart”.  Enjoy!!

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Looks good enough to drink…I mean, eat:)

I hope you make this delicious “latte” coffee cake.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:).

 

 

 

 

Creamy Lime Cheesecake

 

 

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I have been making cheesecake for over 30 years.  It’s one my son David’s favorite desserts.  I have always put lemon juice and zest in my cheesecakes.  On my visits to see him when he lived in California, I would pick lemons from his neighbor’s yard (with permission, of course!).  Until I started using fresh lemons I would use bottled lemon juice.  That is a last resort now!

When my husband brought home a bag of limes last week, I thought I would make a cheesecake swapping out the lemon for lime.  Let me tell you, this tastes so good.  The lime really brightens up and enhances the cream cheese, just like lemons:)!  If you don’t already have a favorite cheesecake recipe, all you have to do is make this,  and your problem will be solved!  You’re welcome:)!!

Feel free to use lemons in place of the limes.  Both are equally delicious!!

Graham Cracker Crust Ingredients:

  • 9 graham crackers (one sleeve) finely crushed
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1/4 teaspoon cinnamon
  • Pinch of sea salt

Instructions:

Preheat oven to 325° F.   Wrap 8″-9″ springform pan with heavy aluminum foil and set aside.

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Place graham crackers in a food processor  (you can also do this in a plastic bag and a rolling pin).  Pulse until crackers are finely ground.

Transfer to a bowl and add melted butter, sugar, cinnamon and salt.  Stir until it comes together and resembles course sand.

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Press crumb mixture into the bottom and about an inch up the side of the pan.  I like to use a measuring cup to help with this process.  Place pan with crust mixture in the oven and bake for 15 minutes, then remove and allow to slightly cool.

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Ingredients for lime cheesecake:

  • 5- 8oz. blocks cream cheese (1130 grams),  softened to room temperature
  • 1 1/2 cups granulated sugar (300 grams)
  • 1/2 cup sour cream (110 grams), room temperature
  • 5 large eggs, room temperature
  • 1/2 cup lime juice (120 grams) -about 6 small limes
  • Zest of two small limes (about 2 teaspoons)
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions for cheesecake:

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Zest 2 limes and place in a small bowl until ready to use.

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Juice enough limes to get 1/2 cup of juice.  Set aside.

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Place softened cream cheese and sugar in a large mixing bowl.  Using the whisk attachment, mix on medium/high speed until smooth and creamy (about 3 minutes).  Scrape sides and whisk when needed.  This is a very important step to ensure your cheesecake is silky smooth (yummmm!).

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Look how smooth and creamy!!

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Add eggs one at time, mixing after each addition.

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Add sour cream, lime juice, vanilla extract and salt to cream cheese mixture.  Remove whisk attachment and replace with paddle.  Mix added ingredients until well combined.  You don’t want to whip too much air into the batter.  That could cause your cheesecake to crack in the baking process.

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This is what your batter will look like before adding the lime zest.

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Fold lime zest into the batter with a rubber spatula.  Making sure to scrape the bottom of the mixing bowl and distribute evenly.

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Look at that beautiful green zest!

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Place springform pan in a large roasting pan.  Place in oven and pour enough boiling water to come one inch up the side (be careful not to burn yourself in this process!).

Turn the oven temperature down to 300° F. and bake for one and a half hours.  Cake will be slightly jiggly in the center.  Turn oven off and leave cheesecake in the oven for another hour (prop oven door open with a wooden spoon).

After an hour, remove cheesecake from the oven and finish cooling on a rack (about 2 hours).  Leave springform on the pan.

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Discard aluminum foil from the sides of the pan.

 

After the cheesecake has completely cooled.  Cover and refrigerate overnight.

Remove from refrigerator when ready to serve.  Run a small spatula around the sides of the pan to make sure it doesn’t stick to the springform.

Garnish with sweetened whipped cream*, lime zest and lime wedges (optional).  Enjoy!!

*Whip one cup heavy whipping cream, 1 teaspoon pure vanilla extract and 2 tablespoons confectioners’ sugar until it is the consistency for piping swirls on your cheesecake (or you can spoon it on, but piping swirls makes me feel fancy…wink wink).

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So pretty, right?!

This is sure to please any cheesecake lover out there.  It might even make a believer out of non-loving cheesecake people (is there even such a thing?!!).

I hope you make this creamy and delicious cheesecake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!

Blueberry Coffee Cake

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I have always enjoyed coffee cake.  There’s something comforting in sitting down with a nice hot cup of coffee (or tea), and a slice of mouthwatering blueberry coffee cake.  The lemon juice and zest are a pleasant choice along with the plump blueberries .  Don’t even get me started on the scrumptious streusel topping.  That extra little crunch in every bite…oh dear!  You need to make this!  In these different and difficult times, this cake will be like a little “hug” (who couldn’t use one of those right about now?).

You could replace the blueberries with any fruit of your liking.  Trust me, this coffee cake is delish:)!!

Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 4 tablespoons unsalted butter (57 grams), room temperature
  • 1 teaspoon vanilla bean extract
  • 2 teaspoons baking powder
  • 1/2 teaspoons fine kosher salt
  • 1 1/2 cups fresh or frozen blueberries (220 grams) + 1 tablespoon flour
  • Zest of 1 lemon (approx. 1 tablespoon)
  • 1 large egg
  • 1/2 cup milk (120 grams) + 1 teaspoon lemon juice

Ingredients for Crumb Topping:

  • 1/3 cup all-purpose flour (42 grams)
  • 5 tablespoons unsalted butter (70 grams)
  • 1/4 cup brown sugar (57 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 3/4 teaspoon cinnamon

Instructions:

Toss blueberries with a tablespoon of flour and set aside.

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Blueberries coated with flour

Zest one lemon.  Squeeze 1 teaspoon of lemon juice and add it to 1/2 cup of milk.  The milk will be added alternately with flour mixture.

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Zest of one medium lemon

Preheat oven to 350 degrees.  Spray 8″ square pan with baking spray, set aside.

In a large bowl, cream butter and sugar on high speed for one minute.  Scrape down sides of bowl and paddle.  Add egg, lemon zest, and vanilla bean extract.  Mix until fully combined.

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In a separate bowl, combine flour, baking powder, and salt. Add to butter and sugar mixture alternating with milk.  Beginning and ending with flour mixture.  Mixing just until combined.

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Fold blueberries into batter and spread in prepared pan.


Combine all topping ingredients in a small bowl. Mix until crumbly.  Sprinkle over batter and bake for 40-45 minutes or until a toothpick comes out clean.  Place pan on cooling rack and cool completely.  Store any leftovers in an airtight container.  Enjoy!!

I hope you make this, and if you do, please tag me @goodeatsbymimi.  I would love to see your photos:)!

 

 

 

 

Sprinkle Cupcakes

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When I was making my sister’s birthday cake last week  I got a FaceTime call from my daughter.  I look forward to any connection I can have with my children and grandchildren, especially during these strange and difficult times.  My grandson (who is almost 6 years old)  heard my mixer running.  He immediately asked what I was making.  I told him it was a birthday cake for Aunt Kathy.  When I told him it was a “sprinkle”  cake;  he said he wanted to have a piece.  Well, my heart was breaking because I knew that wasn’t going to happen.  I told him I would make him some sprinkle cupcakes, and he was satisfied and very pleased with that compromise.

I took the ingredients out to come to room temperature just before lunch.  I was very happy to be making cupcakes for my grandchildren (Seth, Kory, Emerson and Evie).  Just typing their names puts a smile on my face.  Our children and grandchildren all live within a mile of us,  and this lockdown is so difficult.  I understand the importance of social distancing, but this “new normal” feels anything but normal.  This too shall pass:).

As I was taking the cupcakes out of the oven I received a FaceTime call from my daughter-in-love Melissa.  She was pretty excited about the cupcakes too.  My children and grandchildren are my biggest fans.  They understand my passion for baking…they get me:)!

If you follow the instructions as written and use the proper ingredients (no substitutions),  your cupcake will be moist and flavorful.  This recipe is very similar to my vanilla cupcake recipe.  Adding the sprinkles just adds to the fun!!  Enjoy!

Cupcake Ingredients:

  • 1 and 3/4 cups (200 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup (115 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 grams) full fat sour cream, room temperature
  • 1/2 cup (123 grams) *buttermilk room temperature
  • 1/3 cup Sprinkles

Instructions:

Preheat oven to 350 degrees. Line muffin tins with paper liners. This batter makes 16 medium cupcakes.

Sift flour, baking powder, baking soda, and salt into a bowl. Set aside.

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In a large mixing bowl (or stand mixer with whisk attachment), cream the butter and sugar together on high speed until light and fluffy (about two minutes).

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Mix in the eggs and vanilla extract. Mix until combined. Mix in the sour cream and mix until incorporated (about 30 seconds). Scrape down bowl and paddle as needed.

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Add the flour mixture and mix just until flour is incorporated. With your mixer on low, slowly pour the buttermilk into the batter.  Mix on low (or you can use a spatula at this point).  Make sure to get any batter that isn’t completely mixed on the bottom of your mixing bowl. IMG_3894  Add the sprinkles and gently fold into batter.  Do not overmix!

Scoop into paper cups filling them 2/3 full. You can use a large ice cream scoop or two spoons, whichever you prefer.  This recipe makes 16 medium size cupcakes.

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Bake at 350 degrees for 17-20 minutes.  All ovens are different, so begin checking for doneness at 17 minutes.  If the toothpick has a few crumbs attached, remove from oven. The cupcakes will continue baking after they are removed from the oven. You don’t want to over bake them or you will end up with a dry cupcake!

Allow cupcakes to cool for 2 minutes in the cupcake tin then transfer to a cooling rack to cool completely before frosting.

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I frost these with my buttercream frosting.  You can find the recipe on my vanilla cupcake post Perfect Vanilla Cupcakes.

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I hope you make this recipe,  and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to see your photos:)!

*If you don’t have buttermilk (I never seem to have it when I come across a recipe that calls for it), you can make your own by adding 1/2 tablespoon white vinegar or lemon juice to your milk.  Let it sit for 5 minutes.  It will become thick as it sits.