Classic Banana Bundt Cake

Before I provide the recipe, I just want to remind those that are not as familiar with baking that a bundt cake is made in what is known as a "bundt pan"...it is a special ringed tube pan that has ridges in the inside (or "fluted sides") that give the cake a pretty shape when it is done. They are also very large and are able to hold a lot of batter. Therefore, they take a longer time to bake and usually develop a delicious crust on top when they are done. When checking to see if the cake is done, it won't work to insert a normal toothpick since the cake is so big and tall- you will need a long tester. This cake was very moist, dense, and had an irresistable banana flavor! I enjoyed eating it for breakfast as well as having it as a late night indulgence with a glass of milk

Note: The recipe is from Baking: From my home to yours by Dorie Greenspan.

Makes 14 servings- Cut into thick slices- Can be served with coffee, tea, milk, or milkshakes
For storing, wrapped airtight, the cake will keep at room temperature for up to 5 days or in the freezer for up to 2 months.

Ingredients:

• 3 cups all-purpose flour
• 2 tsp baking soda
• 1/2 tsp salt
• 2 sticks (8 oz) unsalted butter, at room temperature
• 2 cups sugar
• 2 tsp vanilla
• 2 large eggs, preferably at room temperature
• About 4 very ripe bananas, mashed (you should have 1 1/2 - 1 3/4 cups)
• 1 cup sour cream or plain yogurt

1. Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter a 9- to 10- inch (12 cup) Bundt pan.
Note: If you are using a silicone Bundt pan, there's no need to butter it. Also, do not place the pan on a baking sheet- you want the oven's heat to circulate through the Bundt's inner tube.

2. Whisk the flour, baking soda, and salt together.

3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy.

4. Add the sugar and beat at medium speed until pale and fluffy.

5. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg goes in.

6. Reduce the mixer speed to low and mix in the bananas.

7. Finally, mix in half of the dry ingredients (don't be disturbed when the batter curdles), all of the sour cream or yogurt, and then the rest of the flour mixture.

8. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

9. Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean.
Note: Check the cake after about 30 minutes- if it is browning too quickl, cover it loosely with a foil tent.

10. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature.
Note: If you've got the time, wrap the cooled cake in plastic and allow it to sit on the counter overnight before serving- it's better the next day.

Oreo Cheesecake

If you love Oreos AND Cheesecake like me, this is a cheesecake for you! Not only does it have an Oreo crust- the cheesecake is also filled with Oreo pieces so you can get some in every bite. And as always, the cheesecake is moist, creamy, and rich. Serve with whipped cream and it's even better! (If you want a more fluffier cheesecake, you can add an extra egg to the batter.) For TIPS on making cheesecake, check out the next post.

Ingredients:

(Makes about 16 slices)

• 1 pack Oreo chocolate sandwich cookies, divided
• 1/4 cup (1/2 stick) butter or margarine, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 1/3 cup sugar
• ½ tsp salt
• 2 tsp vanilla essence
• 1 1/3 cup sour cream or heavy cream, or a combination of both
• 4 eggs

1. Preheat oven to 325 degrees F. Butter a 9-inch springform pan and wrap the bottom of the pan in a double layer of aluminum foil. To make the crust, place 30 cookies in a food processor and process for 30-45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of pan. Set crust aside.

2. Set the oven temperature at 325 degrees F. To make the cheesecake, beat the cream cheese at medium speed until soft and creamy, about 4 minutes.

3. With the mixer running, add the sugar and salt and continue to beat for another 4 minutes or so, until the mixture is light. Beat in the vanilla.

4. Add the egg one by one, beating for a full minute after each addition.

5. Reduce the mixer speed to low and mix in the sour cream and/or heavy cream.

6. Chop remaining cookies. Gently stir 1 1/2 cups of the chopped cookies into the cream cheese batter. Pour over crust; sprinkle with the remaining chopped cookies.

7. Put the foil-wrapped springform pan in a roasting pan that is large enough to hold the springform pan with some space around it.

8. Give the batter a few stirs with a rubber spatula, just to make sure there is nothing left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.

9. Put the roasting pan in the oven and pour enough boiling water into it so the water comes halfway up the sides of the springform pan.

10. Bake the cheesecake for 1 hour and 30 minutes, at which point the top should be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven and prop the door open. Allow the cheesecake to luxuriate in its water bath for another 1 hour.

11. After 1 hour, remove the cheesecake from the oven and let it cool. Then refrigerate for at least 4 hours (overnight is better) before serving.

Marbled Brownies

So this is by far one of my most favorite brownie recipes. The combination of the cream cheese flavored white batter and the chocolate flavored batter with the nuts thrown in is irresistible. To top it all off, it is moist. Personally, I'm not a huge fan of dry, cake-like brownies. I would say that this brownie tastes perfect as a midnight snack with a tall glass of milk - that's how I like it anyway. 

(Makes 24)

Ingredients:

• 8 1-oz squares semi-sweet chocolate 
• 6 tbsp butter 
• 4 eggs 
• 1 1/2 cups sugar 
• 1 cup flour 
• 1/2 tsp salt 
• 1 tsp baking powder 
• 2 tsp vanilla essence 
• 1 cup walnuts, chopped

For the plain batter:

• 4 tbsp butter 
• 6 oz cream cheese 
• 1/2 cup sugar 
• 2 eggs 
• 2 tbsp flour 
• 1 tsp vanilla essence

1. Preheat the oven to 360 degrees F. Line the bottom and sides of a 13 by 9-inch pan with wax paper and grease.

2. Melt the chocolate and butter over very low heat, stirring constantly. Set aside to cool.

3. Meanwhile, beat the eggs until light and fluffy. Gradually add the sugar and continue to beat until blended. Sift over the flour, salt, and baking powder and fold to combine.

4. Stir in the cooled chocolate mixture. Add the vanilla and the walnuts. Measure and set aside 2 cups of the chocolate batter.

5. For the plain batter, cream the butter and cream cheese with an electric mixer.

6. Add the sugar, and continue beating until blended. Beat in the eggs, flour, and vanilla.

7. Spread the unmeasured chocolate batter in pan. Pour over the cream cheese mixture. Drop spoonfuls of the reserved chocolate batter on top. With a metal spatula, swirl the mixutre to marble.

8. Bake until just set, 35-40 minutes. Unmold when cool and cut into squares for serving.