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This entry was posted on December 12, 2017 at 1:17 pm and is filed under photo. You can subscribe via RSS 2.0 feed to this post's comments. Both comments and pings are currently closed.

3 Comments on “”

  1. katry's avatar katry Says:

    December 12, 2017 at 1:17 pm

    Charles Dickens quote

  2. Morpfy's avatar Morpfy Says:

    December 13, 2017 at 9:05 pm

    Red Velvet Cheesecake

    Serves 12
    Red Velvet Cake
    ½ cup granulated sugar
    ¾ cup all-purpose flour, plus 1 tablespoon to coat pan
    1½ teaspoons cocoa powder
    1 teaspoon baking powder
    Small pinch coarse salt
    1 large egg
    ¼ cup sunflower oil
    ¼ cup coconut oil
    ⅓ cup buttermilk
    ¼ teaspoon vanilla paste
    ¼ teaspoon red gel food coloring
    1 teaspoon butter to coat pan
    Cheesecake
    3 cups cream cheese (24 ounces)
    1 cup granulated sugar
    ¾ cup heavy cream
    ¼ teaspoon coarse salt
    3 large eggs, lightly beaten
    1½ teaspoons lemon juice (about ½ lemon)

    Cream Cheese Frosting
    ½ cup cream cheese (4 ounces)
    4 tablespoons unsalted butter, softened
    ½ cup powdered sugar
    ¼ teaspoon vanilla paste
    ½ cup chopped pecans
    The red velvet cake: Preheat oven to 325°F. In a large bowl, combine all dry ingredients. Whisk together to combine.
    In the bowl of your stand mixer, or a large bowl, add the egg and oils. Mix on medium-low for 1 minute to combine.
    Add the buttermilk, vanilla, and red gel. Mix on medium-low for 1 minute to combine.
    With the mixer on medium-low, slowly add the dry mixture. Mix until the flour is just incorporated.
    Butter and flour (shake off excess) a 10-inch springform pan. Pour the batter into the pan and bake for 35 minutes. Let cake completely cool.
    The cheesecake: In the bowl of your stand mixer, combine the cream cheese, sugar, heavy cream, and salt. Beat together until thoroughly mixed. Add the eggs, beat together. Stir in the lemon juice.
    Pour on top of the cooled red velvet cake in the springform pan. Bake at 325°F for 45 minutes.
    Remove from the oven and cool on a rack. The cheesecake will look slightly golden. Let cool completely.
    The cream cheese frosting: In the bowl of your stand mixer or a large bowl, add the cream cheese and softened butter. Mix on medium speed until combined.
    Slowly add the powdered sugar, a few spoonfuls at a time. Pour in vanilla paste.
    Spread the frosting on the cooled cheesecake and sprinkle the pecans evenly on top of the frosting. Store in the fridge


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