Classic Cheesecake


It is National Dessert Day! I hope you are celebrating with some amazing dessert!

I thought I would celebrate with a blog post on a timeless recipe, Cheesecake. Cheesecake is one of my favorite desserts and I have been making variations of this recipe since I was in high school, however this is the first time I went with the classic base. I will say I have no regrets about that decision what-so-ever.

Classic Cheesecake

3 cups graham cracker crumbs

2 tablespoons sugar

4 tablespoons butter, melted

3 (8oz) packages of cream cheese, softened.

2 eggs lightly beaten

1 can sweetened condensed milk

1-2 teaspoons vanilla

Preheat oven to 300 F. Combine graham cracker crumbs, sugar and melted butter in a small bowl. Press into a springform pan and set aside. Beat cream cheese on medium speed until whipped, slowly stir in sweetened condensed milk, eggs and vanilla until smooth. Pour over prepared crust. Cover pan with foil and bake in preheated oven for 30 minutes, remove foil and bake for another 30 minutes until set. Cool at room temperature then refrigerate overnight.

A few tips: You can choose to leave the foil step out, but it helps the cheesecake from getting too brown.

I prefer to cool my cheesecake in the oven for a bit with the door open, this allows the cheesecake to come up to room temperature and helps prevents cracking.

I also think cheesecake is best the second day, after the flavors have had time to sit and chill…but let’s be honest, I’ll be happy to eat it any time.



Nutella Gooey Butter Cake


It has been a couple week since I have posted on here. I am so sorry! It has been non-stop since mid September…and it will probably be that way until December 26. I know, Excuses. Excuses.

A couple weeks ago I made this Nutella Gooey Butter Cake from Tidy Mom. Oh my word. It was amazing. Everything you would imagine it to be. Gooey Butter Cake + Nutella.

Nutella Gooey Butter Cake from Tidy Mom

For the Cake
1 large Egg
1/2 cup butter, melted
For Filling
8 oz cream cheese, softened
2 large eggs beaten
1 cup Nutella
1 teaspoon vanilla
2 cups powdered sugar
Heat oven to 325° F and lightly grease 13×9-inch pan. Using an electric mixer, combine cake mix, 1 egg and melted butter until well incorporated. Press into bottom of greased pan with fingers.
Using an electric mixer, blend, cream cheese, 2 beaten eggs, nutella and vanilla. Then slowly and powdered sugar and beat until smooth. Spread filling over cake batter, and bake for 40-45 minutes, or until edges are brown. (Do not overbake, the center should be a little gooey) Dust with powdered sugar on top after cake has cooled.

Chocolate Zucchini Bunt Cake With Chocolate Glaze

Chocolate Zucchini Bunt Cake

Chocolate Zucchini Bunt Cake 2

The summer is coming to a close, but we still have an abundance of zucchini. So you know what that means?

Zucchini Cake.

This has to be the best recipe I have come across, it is so so moist. Pairing it with a simple glaze lets the cake stand for itself. Hey – it is a good way to eat your cake, and your veggies too!

Chocolate Zucchini Cake
Adapted from Parsley, Sage & Sweet

1/2 cup (1 stick, 4 ounces) butter

1/2 cup (3 1/2 ounces)  unsweetened apple sauce

1 2/3 cups (12 ounces) granulated sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup (4 ounces) Greek yogurt

2 1/2 cups (10 1/2 ounces) Flour

3/4 cup (2 1/4 ounce) Dutch-process cocoa

2 1/2 to 3 cups shredded zucchini (about one 10-inch zucchini –  12 ounces)

1 cup (6 ounces) chocolate chips

Preheat the oven to 325°F. Lightly grease a bunt pan.

In a large mixing bowl, cream together the butter, applesauce, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.

Stir in yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and mix until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 40 – 45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

For the Glaze

3/4 cup semi-sweet chocolate chips

3 Tablespoons butter

1 Tablespoon light corn syrup

1/4 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over top of cake, letting it drizzle down the sides.

Pumpkin Gooey Butter Cake

A few years ago, my friend Pam gave me this recipe. I have made it a few times, but this year I thought I would make it for Thanksgiving. It is gooey butter cake with a pumpkin twist….so in one word delicious! Happy Thanksgiving everyone!

Pumpkin Gooey Butter Cake

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.

To make the cake, combine cake mix, egg and butter and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

In a large bowl, beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, and butter and beat together.

Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Image found here.

Coke Cake

I remember my aunt making this cake when I was a kid. Honestly, I think I just liked it because it had soda (pop…whatever) in it.  I still like it for that reason, but I also love the flavor and how easy it is.  The taste and texture are a little different from a regular chocolate sheet cake and that is what makes it spectacular.

Chocolate Coke Cake

2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon

1 cup butter
1/4 cup unsweetened cocoa powder
1 cup coca-cola (from bottle is my preference!)
1/2 cup buttermilk

2 eggs
1 tsp vanilla extract

Preheat oven to 350 F and lightly grease a 13×9 pan. Mix flour, sugar, salt, powder and cinnamon in a large bowl and set aside. In a saucepan over medium high heat stir butter, cocoa powder, Coca-Cola and buttermilk until it comes to a boil. Remove from heat and add to flour mixture. Whisk until combined. Add eggs and vanilla. Mix until combined. Pour into pan. Bake at 350 for about 30 minutes. Do not over bake. When cake is almost finished baking, begin chocolate glaze.

The Glaze

1/2cup butter
1/4 cup unsweetened cocoa powder
1/2 cup coca cola

Stir butter, cocoa powder and cola into a sauce pan. Bring to boil. Remove and slowly stir in 4 cups of confectioners’ sugar until nice and smooth. You can add 1 cup chopped pecans, 1 cup mini marshmallows or you can just use as is. I prefer the marshmallows or plain.

Once cake is done and out of oven (toothpick should come out clean), pour this warm glaze right over the top of the hot cake!

Recipe found at Confessions of a Chocoholic.