#Cupcakecakes #Creamcheesefrostingforcupcakes #Creamcheesebuttercreamfrosting #Cupcakerecipesfromscratch #Pipeablecreamcheesefrosting #Watermelondessert #Homemadecupcakerecipes #Homemadechocolatecupcakes #Easycupcakerecipes #Chocolatecupcakerecipeeasy #Cupcakesideas #Chocolatecupcakerecipemoist

Ingredients

• WHITE CHOCOLATE AMARETTO FILLING
• 8 oz white chocolate chips
• 5 tbsp (75ml) Amaretto
• 3 tbsp (45ml) heavy whipping cream
• ALMOND CUPCAKES
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 6 tbsp (86g) sour cream
• 1 1/2 tsp almond extract
• 3 egg whites
• 1 1/4 cups (163g) all purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (90ml) milk
• 2 tbsp (30ml) water
• ALMOND FROSTING
• 3/4 cup (168g) salted butter
• 1/2 cup (95g) shortening
• 5 cups (575g) powdered sugar
• 1 1/2 tsp almond extract
• 3–4 tbsp (45-60ml) water or milk
• Sliced almonds, broken into pieces

Instructions

1. To make the ganache, put the white chocolate chips in a medium sized bowl. 

2. Put the amaretto and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil. 

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth. 

4. Set the ganache in the fridge to firm up, about 2-3 hours.

5. To make the cupcakes, preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 

6. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time. 

7. Add sour cream and almond extract and mix until well combined. 

8. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 

9. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup. 

10. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 

11. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs. 

12. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling. 

13. While the cupcakes cool, finish the ganache. Put the ganache in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the ganache lighten in color. 

14. Cut out the centers of the cupcakes. You can use a cupcake corer or a knife. 

15. Fill the centers of the cupcakes with the white chocolate ganache. Set the cupcakes in the fridge while you make the frosting. 

16. To make the frosting, combine the butter and shortening with a mixer until smooth. 

17. Add about half of the powdered sugar and mix until smooth and well combined. 

18. Add 3 tablespoons of water or milk and the almond extract to the frosting and mix until well combined. 

19. Add remaining powdered sugar and mix until smooth. Add additional water or milk as needed to get the right consistency. 

20. Pipe the frosting onto the cupcakes. I used Ateco tip 844. 

21. Press broken sliced almonds onto the sides of the bottom of the frosting. Refrigerate cupcakes until ready to serve. Serve at room temperature.

recipe adapted >>>>>  here

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallpartysnacks #Tastyvideosdesserts #Minicheesecakeseasy #Minicupcakes #Minicheesecakerecipeseasy #Minipostres #Minicheesecakecupcakes

Ingredients

• Mini Cheesecake Cupcakes :
• 2 tablespoons granulated sugar
• 16 ounces cream cheese, softened
• ½ cup sour cream
• ¼ cup granulated sugar
• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 2 eggs
• 1 teaspoon vanilla extract
• caramel sauce or strawberry sauce for topping, optional :
• 3 Ingredient Strawberry Sauce
• 2 teaspoons granulated sugar
• 1 cup strawberries, halved
• ½ teaspoon lemon juice
• Easy Caramel Sauce :
• 2 cups light brown sugar
• 1 stick plus 4 tablespoons unsalted butter
• sea salt for serving, if desired
• 1 cup heavy cream
• 2 teaspoons vanilla extract

Instructions

1. Mini Cheesecake Cupcakes :
2. Preheat oven to 325 degrees.
3. Finish a timed size muffin pan with product liners. (I propose using the material liners over device)
4. Union evangelist banger, butter and sweetener in a small construction. Texture should be similar to wet smooth. Change cover evenly into the side of the rough muffin tin.
5. Bake for 5-6 minutes or until gilded brownness.
6. Determine out of the oven and composed completely.
7. Meanwhile piece the cheesecake fill. Tired ointment mallow in a put mixer with the oar joining.
8. Add in ferment withdraw, edulcorate, foodstuff and flavoring. Mix until conglomerate. Puddle certain to scrap the sides of the structure.
9. Pour cheesecake combining into cooled muffin tin. It gift be about 2 tablespoons of fill each. Modify most all the way to the top.
10. Base in the oven and heat for 20 minutes or until the cheesecakes are set. They give allay joggle a bit. Do not over ready them. If they act to crevice they are deed over boiled.
11. Forecast them to precooled in the gem tin completely. Abode in the refrigerator to iciness and run frosty with your ducky toppings.
12. Ingredient Nevus Sauce :
13. Add strawberries, yellow juice and sugar to a minuscule saucepan. Simmer on low for 15 proceedings, mashing up strawberries with the back of a wooden woodenware. Cover off emotionalism and grant to turn.
14. Estimate in a matter processor and beat until creamy and quilted. Localize bet in the fridge and deliver temperature.
15. Loose Caramel Sauce :
16. Add all of the ingredients object for the vanilla to a saucepan. Ready over low-medium warmth until toughened moving occasionally. Roughly 8 proceedings. If the sauce isn't effort a lot thicker locomote up the emotionality a bit and fix and eye on it making reliable to whisk constantly. (The sauce will alter as it cools in the icebox).
17. Agitate in seasoning.
18. Bed off of the modify and reserve to unagitated in the saucepan. Channel to a container and station in the icebox to faithful up and precooled.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Mini Cheesecake Cupcakes

Mini Cheesecake Cupcakes | #Thanksgivingrecipes #Fallfoodsforparty #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingtreats #Fallparty...

Your Kitchen Transformed - Mini Cheesecake Cupcakes

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Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peachcobblerdumpcake #Quickeasydesserts #Peachcobblerwithcakemixeasy #Dessertrecipes #Freshpeachcobbler #Quickpeachdessert

Ingredients

• 24.5 oz jar of sliced peaches in light syrup
• 1 package yellow cake mix
• 1 stick butter (1/2 cup), cut into 16 pieces
• 1 cup brown sugar
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F.
2. Layer ingredients in a 13 X 9 dish, in order starting with the peaches.
3. Bake for about 40 minutes.
4. Serve warm or cold… with or without ice cream.
5. Enjoy!

Recipe adapted >>>>>  here

Your Kitchen Transformed - Peach Crunch Cake

Peach Crunch Cake| #Dessertrecipes #Easypeachcobblerrecipe #Cupcakecakes #Peachcobblerdumpcake #Minidesserts #Peachupsidedownminicakes #Peac...

Your Kitchen Transformed - Peach Crunch Cake

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Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #Dessertrecipes #Smoresbars #Smorescookiecups #Smoresdessert #Smoresstuffedcookies #Fooddeserts

Ingredients

• 1 cup graham cracker crumbs
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt (use 1/2 teaspoon if using unsalted butter)
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey's (1.55 oz each) chocolate bars

Instructions

1. Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray.
2. In a small mixing bowl, combine graham cracker crumbs, flour, baking soda, and salt. Stir with a wire whisk. Set aside.
3. In larger bowl, with a handheld electric mixer, blend the butter, brown sugar, and sugar until creamy and combined.
4. Add in egg and vanilla extract. Mix well.
5. Dump in the bowl of dry ingredients, mix on low speed just until combined. The dough will be crumbly.
6. Scoop dough into the mini muffin tins. Fill them full and press down slightly so the dough is even on top. You will have the perfect amount of dough to fill all 24 mini muffin tins.
7. Bake for 8 minutes. They will look like they're not done, but trust me, they'll be perfect.
8. Immediately after baking, take a teaspoon size measuring spoon and press into the dough. You want to make an indent for the marshmallow to sit in. Place a half of marshmallow into each indent in the muffin cups. Sticky side of the marshmallow down.
9. Let cool for 20 minutes.
10. Place one square of chocolate on top of each marshmallow.
11. Turn the oven broiler to high. Place muffin tin pan under the broiler for 1-2 minutes. Watch carefully. This toasts the marshmallows fast.
12. Let cool for about 10 minutes and eat right away for a warm, gooey s'more or let cool completely.
13. ** If you don't want the chocolate very melted (like what is pictured) broil the pan with the marshmallows first, and then immediately after taking out of the oven, press one chocolate on top of each toasted marshmallow. The chocolate is more of a softer chocolate that retains it's shape almost perfectly when you do it this way. I have made these both ways and either way is delicious.**

RECIPE ADAPTED  >>>>>  here

Your Kitchen Transformed - S'mores Cookie Cups

Smores Cookie Cups | #Smoresdessert #Saltedcaramelchocolatecake #Summertreats #Summerbbqdesserts #Summercookies #Grahamcrackercookiedough #D...

Your Kitchen Transformed - S'mores Cookie Cups

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Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes

Ingredients

• For the Cobbler
• 1 cup + 3 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1 1/2 teaspoons vanilla
• For the Topping
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1 1/2 cups very hot water

Instructions

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdin...

Your Kitchen Transformed - Pumpkin Pecan Cobbler

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Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roastbeefsliders #Hothamandcheesesliders #Slidersandwiches #Chickencordonbleusliders #Chickencordonbluesliders #Kingshawaiianslidershamandcheese

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 package Hawaiian sweet rolls (12 rolls total)
• 1 pound deli roast beef*
• 12 slices Sargento provolone cheese, separated, 1 package
• 1 and 1/2 cups French fried onions, optional
• Seasoning
• 8 tablespoons unsalted butter
• 1 packet Au Jus seasoning mix, separated
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon toasted sesame seeds
• 3/4 teaspoon dried minced garlic
• 1/2 teaspoon onion powder
• 1/2 teaspoon seasoned salt, optional**

Instructions

1. Preheat the oven to 350 degrees F.
2. Butter the bottom of a 9 x 13 baking dish with the softened unsalted butter.
3. Without separating the rolls, slice the package of rolls in half (see video).
4. Place the bottom half of the rolls in the baking dish. Top with the 6 slices of the provolone cheese, roast beef, french fried onions, remaining 6 slices of cheese, and the other half of the rolls.
5. In a small bowl, melt the butter in the microwave. Mix in 1 tablespoon of the au jus seasoning mix, Worcestershire sauce, sesame seeds, dried minced garlic, onion powder, and seasoned salt **(I like things salty! If you don't leave this out). Whisk until well combined.
6. Top the rolls evenly with this mixture (you don't need to use all of it, we usually use about 3/4ths) but just make sure all the rolls are entirely coated. If you have leftover put it in the fridge to top steak or bread at another time.
7. Bake the sliders uncovered until the cheese is gooey and the tops of the rolls are golden brown -- about 15-20 minutes.
8. Remove and cut the sliders with a very sharp knife.
9. While the sliders are baking, take the remaining au jus mixture and place in a small saucepan over medium heat. Add 2 cups cold water and whisk. Bring to a boil and then reduce the heat to a simmer to allow it to slightly thicken.
10. Serve with the sandwiches.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Easy French Dip Sliders

Easy French Dip Sliders | #Slidersrecipeshawaiianrolls #Roastbeefsliders #Hamandcheesesliders #Dinnerideas #Cubansliders #Cubansandwich #Roa...

Your Kitchen Transformed - Easy French Dip Sliders

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Best Fudgy Cocoa Brownies | #Bestbrownierecipe #Chocolatebrowniesrecipe #Bestfudgybrownies #Fudgybrowniesrecipe #Fudgyhomemadebrownies #Cheapdesserts #Fudgebrownies #Bestfudgycocoabrownies #Fudgycocoabrownies #Brownierecipeswithcocoapowder #Superfudgybrownies #Yummybrownies #Lowcarbzucchinirecipes

Ingredients

• 1/2 cup unsalted butter, melted
• 1 tablespoon cooking oil, (olive oil or coconut oil are fine)
• 1 1/8 cup superfine sugar, (caster sugar or white granulated sugar)*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup all purpose (or plain) flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 175°C | 350°F.
2. Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper (or baking paper); set aside.
3. Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until JUST combined (do NOT over beat as doing so well affect the texture of your brownies).
5. Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips.)
6. Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.
7. Remove and allow to cool to room temperature before slicing into 16 brownies.
8. OPTIONAL ADD INS:
9. Crushed walnuts, peanuts, almonds, pecans, etc. Chocolate chips, peanut butter chips, chocolate chunks, dried fruit (cranberries, raisins, etc)

recipe adapted >>>>>  here

Your Kitchen Transformed - Best Fudgy Cocoa Brownies

Best Fudgy Cocoa Brownies | #Bestbrownierecipe #Chocolatebrowniesrecipe #Bestfudgybrownies #Fudgybrowniesrecipe #Fudgyhomemadebrownies #Chea...

Your Kitchen Transformed - Best Fudgy Cocoa Brownies

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Frozen Hot Chocolate Cheesecake | #Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodideas #Creamcheeseeggrolls #Dessertrecipes #Tastyvideos #Friedcheesecakeeggrolls #Cookingrecipes

Ingredients

• 22 full oreos, no need to separate cookie from filling equals about 2 cups when crushed
• 1/4 cup white sugar
• 6 tablespoons butter melted
• 1 package (8 ounces) cream cheese softened
• 1 can (14 ounces) sweetened condensed milk
• 6 milk chocolate flavored hot cocoa mixes with marshmallows
• 1 container (8 ounces) frozen whipped topping (like cool whip) completely thawed
• 1/2 cup marshmallow fluff
• Optional garnish: Reddi Whip Spray

Instructions

1. In a food processor, process the Oreos until they are crumbs and pour those crumbs into a medium sized bowl.
2. Melt the butter and mix with Oreo crumbs and sugar. Stir until a sticky dough is formed and then press the Oreo dough into the bottom of a springform pan. Press the crumbs throughout the bottom of the pan and a little up the sides.
3. In the same bowl (less dishes!) you used to make the crust, put in the cream cheese. Using hand mixers, mix the cream cheese for about 30 seconds to 1 minute. Slowly add in the sweetened condensed milk and continue to mix with the hand mixers for about 3-4 minutes.
4. Using a spatula scrape down the sides and continue to mix for another minute. Turn off the mixers and pour in one packet of hot chocolate. Stir the hot chocolate until incorporated and then add in the next packet. Repeat this step until all six hot chocolate packets are incorporated in the mixture.
5. With the spatula, fold in the cool whip until it is completely incorporated. Be careful to not over-mix the cool whip with the rest of the ingredients.
6. Then mix in the marshmallow fluff so it swirls around with the rest of the ingredients. Barely mix in the fluff so there are marshmallow ribbons throughout the pie.
7. Pour the mixture into the pan on top of the Oreo crust.
8. Freeze overnight or for at least 8 hours. Thaw for about 10 minutes before serving and return any leftovers to the freezer after served.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Frozen Hot Chocolate Cheesecake

Frozen Hot Chocolate Cheesecake | #Frozenhotchocolatecheesecake #Cakerecipes #Cupcakecakes #Sweetrecipes #Nobakedesserts #Eatdessert #Foodid...

Your Kitchen Transformed - Frozen Hot Chocolate Cheesecake

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How To Make Buttercream Frosting | #Howtomakeicingforcakes #Howtomakebuttercreamfrosting #Buttercreamicing #Buttercreamicing #Homemadeicingforcake #Strawberrybuttercreamfrosting #Cupcakecakes #Vanillabuttercreamfrosting #Creamcheesefrostingeasy #Creamcheeseicing #Cakedecoratingvideos #Creamcheesefrostingrecipe

Ingredients

• 1 cup (230 grams) unsalted butter, softened to room temperature
• 3 cups (360 grams) powdered sugar
• 2-3 tablespoons heavy cream or heavy whipping cream
• 1 teaspoon vanilla extract
• pinch of salt adjust to taste

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
2. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together.
3. Add in the heavy cream (start with 2 tablespoons and add a little more if needed), vanilla extract, and salt and continue mixing on medium-high speed for another minute or until everything is well combined, scraping down the sides of the bowl as needed.

Recipe adapted >>>>>  here

Your Kitchen Transformed - How To Make Buttercream Frosting

How To Make Buttercream Frosting | #Howtomakeicingforcakes #Howtomakebuttercreamfrosting #Buttercreamicing #Buttercreamicing #Homemadeicingf...

Your Kitchen Transformed - How To Make Buttercream Frosting

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Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemonberrycake #Creamcake #Lemonblueberrylayercake #Layercakerecipes #Blueberryrecipesdessert #Lemonblueberrycupcakes #Bakingrecipescake #Cookingrecipes

Ingredients:
Cake

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 4 large eggs, at room temperature1
• 1 Tablespoon vanilla extract
• 3 cups (345g) sifted all-purpose flour, (spoon & leveled)2
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (240ml) buttermilk3
• zest + juice of 3 medium lemons4
• 1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
• 1 Tablespoon all-purpose flour

Cream Cheese Frosting

• 8 ounces (224g) full-fat brick style cream cheese, softened to room temperature5
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 3 and 1/2 cups (420g) confectioners' sugar
• 1 - 2 Tablespoons (15-30ml) heavy cream6
• 1 teaspoon vanilla extract
• pinch salt

Directions:

1. Preheat the oven to 350°F (177°C). Grease and lightly flour three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake: 

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Add eggs and vanilla. Beat on medium speed until everything is completely combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
2. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
3. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting: 

1. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost: 

1. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Make ahead tip: 

1. Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature if desired before serving.

Recipe Notes:

• This batter will fit into a 9×13 pan. Fill 2/3 full. If there’s extra batter, you can make a few cupcakes. I’m unsure of the baking time since I only typically make it as a layer cake.
• Room temperature eggs preferred for even distribution among batter. Simply set into a bowl of warm water for 5 minutes before using or set out when you set out your cream cheese/butter for the recipe.
• Be very careful not to overmeasure your flour. This will result in a heavy, dense crumb. You want a precise 345g all-purpose flour. For a lighter crumb, you can use 3 + 1/4 cups (about 325g) sifted cake flour instead.
• Please use buttermilk in this recipe. See note in post about how to make a DIY version at home.
• 1 medium-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
• Use brick-style cream cheese. Not cream cheese spread.
• Heavy cream with 30% or more milk fat preferred in frosting for creamiest texture. For a less creamy texture, milk would be fine.

Recipe Source : here

Your Kitchen Transformed - Lemon Blueberry Layer Cake Recipe

Lemon Blueberry Layer Cake Recipe | #Whitechocolateraspberrycake #Blueberrybundtcakerecipes #Homemadecakerecipes #Birthdaycakerecipes #Lemon...

Your Kitchen Transformed - Lemon Blueberry Layer Cake Recipe

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Easy Strawberry Pie | #Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Strawberryjellopie #Strawberrypierecipeeasy #Thanksgivingpies #Freshstrawberrypie #Cookingrecipesvideosdesserts

Ingredients

• 1 refrigerated Pie Crust
• 2 cup sliced Strawberries
• 2 1/2 tbsp Cornstarch
• 1 1/4 cup Sugar
• 1 1/2 cup Water
• 1 box (3 oz) Strawberry Gelatin (like Jell-O)

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

Recipe adapted >>>>>  here

Your Kitchen Transformed - Easy Strawberry Pie (Like Frisch’s and Shoney’s)

Easy Strawberry Pie | #Dessertrecipes #Piedessert #Strawberrydesserts #Fruitdesserts #Nobakedesserts #Eatdessert #Strawberrypierecipe #Straw...

Your Kitchen Transformed - Easy Strawberry Pie (Like Frisch’s and Shoney’s)

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