Italian Cream Cake 

Apple Crumb Cheesecake🍎🍏 Crust: * 2 cups graham cracker crumbs * 1/8 cup light brown sugar * 1/2 tsp cinnamon * 6 tbsp unsalted butter, melted Apples: * 5 apples, diced * 1 tbsp lemon juice * 1/4 cup light or dark brown sugar * 1/4 cup granulated sugar * 2 tsp of cornstarch * 1 tsp cinnamon Crumb: * 7 tbsp unsalted butter, melted * 1 1/3 cup flour * 1/2 cup light brown sugar * 1/4 cup granulated sugar * 1 1/2 tsp cinnamon Cheesecake Filling: * 32 oz. Cream cheese, softened * 1 1/4 cup granulated sugar * 1 1/2 tbsp flour * 4 large eggs, room temp * 1 cup sour cream * 2 tsp vanilla extract Directions: 1. Preheat oven to 350° F. Line and grease bottom and sides of a 9” springform. 2. Combine graham cracker crumbs, brown sugar, cinnamon and melted butter. Press crust down and up the sides of pan. Bake for 10 min, set aside. Turn oven to 325°F. 3. In a bowl add lemon juice, sugars, cinnamon and cornstarch to diced apples. Mix together, cover, set aside. 4. Make crumb: combine melted butter, flour, sugars, and cinnamon. Set aside. 5. Make cheesecake filling: beat cream cheese till smooth. Add in sugar. Add in flour. Add in eggs one at a time and mix on low speed till just incorporated. On low speed add in sour cream and vanilla extract, till combine. 6. Fill pan with a little less than half of the cheesecake filling. Scoop 1/4 of the apples on top of filling. Add 1/4 of crumb on top. Add another 1/4 of apples on top of crumb. Add remaining cheesecake filling. Sprinkle half of the remaining crumb on top. You should have some apples and crumb left over, set in fridge. 7. Cover sides and bottom of springform pan with tinfoil. Place springform pan on a baking sheet, filled with a little hot water. By placing it on a baking sheet vs a deep pan with water the crust turns out really nice. 8. Bake for 90 min. Once baked crack oven open for 30 min to let cheesecake rest. Remove cheesecake from oven, put on a cooling rack for 30 min. Transfer to fridge overnight. Add topping + enjoy! #cheesecake #crumb #cheesecakes #apples #apple #applepie #applecrumb #applecheesecake #food52community #yes #cheesecakefactory #applecinnamon #thanksgiving #turkeyday

One Rise Hot Chocolate Cinnamon Rolls🍫🥛 These Hot Chocolate Cinnamon Rolls are super soft and only require one rise. Full recipe below! Dough: * 1 cup warm milk (110°F) * 2 1/2 tsp active dry yeast, 1 package * 2 large eggs, room temp * 5 tbsp unsalted butter, melted * 1 tsp vanilla extract * 1/2 cup granulated sugar * 4 cup all-purpose flour * 1 tsp salt Filling: * 6 tbsp unsalted butter, softened * 1/2 cup dark brown sugar * 2 tbsp unsweetened cocoa powder * 1/2 tbsp cinnamon * 1/2 tsp pure vanilla extract * 4 oz. Semi Sweet Chocolate Bar, chopped Topping & Glaze: * 1 package of espresso (.09 oz) + 1/2 cup hot water, combine * 1/2 cup heavy cream * 1 1/4 cup powder sugar * 1/2 tbsp cocoa powder Optional chocolate drizzle Directions: * In a small bowl microwave milk to 110° F, 60 seconds. * Place warm milk and yeast into standin mixer bowl fitted with paddle and let it sit for 10 minutes. * Pour eggs, melted butter, sugar, vanilla extract into the mixture and beat just till combine. Slowly add flour and salt mixture, 1 cup at a time till incorporated. Let it sit for 5 minutes. Change paddle to dough hook and beat for 8 minutes. * Transfer dough to a greased bowl and cover it with a towel. Let dough rise for 90 minutes in a warm place. * While dough rises make filling by combining all ingredients except the chopped chocolate. * Punch down dough. Roll out dough into a rectangular shape and spread filling on top of dough. Sprinkle chopped chocolate, save a handful for later. * Roll the dough into a log shape and slice into large rolls. Makes 9 large rolls. * Preheat oven to 375° F. Place rolls into a greased 9” to 10” skillet. * Make espresso milk bath. Put espresso mixture into heavy cream and stir. Pour about half of the milk bath over the rolls. * Bake for 22-25 minutes. * Make glaze by taking remaining espresso milk and combine with powder sugar and cocoa powder. Pour over warm rolls. #cinnamonrolls #espresso #chocolate #soft #hotcocoa #hotchocolate #chocolate #chocolatelover #milk #cocoa #soft #dough #breakfast #happymonday #brunch #mondays #yummy #breakfastideas #buns #thanksgiving #xmas #christmas #winter #winterdessert #sogood

Peppermint Ganache Cheesecake🎄🍫⛄️ Ingredients: Oreo Crust: * 2 cups Oreos, crushed * 8 tbsp unsalted butter, melted Filling: * 32 oz. cream cheese, 4 blocks, softened * 1 cup powder sugar * 1/3 cup sour cream * 2 tsp peppermint extract * 3/4 cup heavy whipping cream  Ganache: * 8 oz. Ghirardelli Semi Sweet Chocolate bar, chopped * 1 cup heavy whipping cream, heated  * 5 mini candy canes, crushed Chocolate Frosting: * 16 tbsp unsalted butter, 2 sticks, softened  * 3- 3/12 cup powder sugar  * ½ cup cocoa powder  * ¼ cup ganache, cooled * 1 tbsp heavy cream  Directions: * Make the crust: Line the bottom of 9-inch springform pan with parchment paper. Crush the Oreos in a blender. Transfer to a medium bowl, pour in the melted butter, and stir to combine. Press the Oreo crumbs evenly against the bottom and up the sides of pan. Refrigerate while you make the filling.  * Make the filling: Combine the cream cheese, powdered sugared, sour cream, and peppermint extract and beat on medium speed until smooth and fluffy. Transfer the cream cheese mixture to a separate large bowl. Fit the stand mixer with the whisk attachment, then pour the heavy cream into the bowl and whip on medium speed until soft peaks form. Fold the whipped cream into the cream cheese mixture using a rubber spatula until combined. Pour the filling, on top of crust. Refrigerate for 6 hours, until set. * Make the ganache: In a small saucepan, bring the heavy cream to a simmer. Add the chocolate to a medium heatproof bowl. Pour the hot cream over the chocolate and stir until smooth. Let the ganache sit for 5-10 minutes. Remove the cheesecake from the refrigerator. Reserve ¼ cup of the ganache for the frosting, then pour the remaining ganache over the cheesecake in an even layer. Sprinkle crushed candy canes on top. Return the cheesecake to the refrigerator. * Make the frosting: Beat the butter until creamy, about 2 minutes. Add the powdered sugar, cocoa powder, reserved ganache, and heavy cream and mix until combined and smooth. Put frosting in piping bag. Remove cheesecake from the fridge and pipe the frosting around the edges. #cheesecake #cheesecakes #ganache #peppermint #cheesecakefactory #xmas

Pecan Pie Cheesecake 😋🍂🥧 Crust: * 2 1/2 cup graham cracker crumbs * 1/2 cup salted butter, melted * 1 tsp cinnamon Pecan Pie Filling & Topping (x2) * 6 tbsp unsalted butter * 1 cup dark or light brown sugar * 1/3 cup heavy cream * 1/4 cup honey * 1 tsp vanilla extract * 1 tsp cinnamon * 1/2 tsp salt * 2 cups pecans Cheesecake Filling: * 24 oz. cream cheese, room temp * 1 1/4 cup granulated sugar * 3 eggs, at room temp * 1/2 cup Greek yogurt, room temp * 2 tsp vanilla extract * 1/2 to 1 tbsp cinnamon (to liking) *Optional whip cream Directions: * Combine graham cracker crumbs, melted butter and cinnamon in a bowl. Place in a lined, lightly greased 9” springform pan. Press crumbs down and up the sides of the pan. Bake for 10 min at 350° F. * Pecan Pie filling: You will make only the filling, following the exact measurements above. Melt butter + brown sugar in a pan on medium heat. Add in heavy cream and honey and stir till combine. Add in vanilla extract, cinnamon, and salt and mix in. Pour pecans into the mixture and stir till coated and let mixture bubble slightly. Turn off heat and let cool till it thickens a bit! * Remove crust from oven and start to make cheesecake filling. * Beat cream cheese till smooth. Add in sugar and beat for 2 mins till smooth. Add one egg at a time, just till incorporated. Add in Greek yogurt and beat for 30 secs on low-medium speed. Fold in vanilla extract and cinnamon. * Pour half of the cheesecake filling on top of the crust. Pour pecan pie filling on top and swirl around. Pour remaining cheesecake filling on top and smooth out. * Wrap cheesecake pan sides + bottom in tinfoil and place cheesecake in a roasting pan, filling roasting pan a little less than halfway with hot water. * Bake cheesecake at 350° F for 90 min. Let cheesecake sit in oven for 30 min to cool with oven door open. * Remove from oven and remove tinfoil. Place pan on a cooling rack for 60 min. Then let it set in fridge for up to 5hrs. * Remove from fridge, make pecan pie topping the same way you made the pecan pie filling. Pour over top of cheesecake, and slice. #cheesecakes #cheesecake #pecan #pecans #pecanpie #cheesecakefactory #fall

Overnight Pecan Pie French Toast 🍞☕️🍂🥧 This Pecan Pie French Toast is my favorite and easy to make! The pecan pie filling with the challah bread is so yummy. Full recipe below. Ingredients: French Toast: * 2/3 cup milk * 2/3 cup heavy cream * 6 large eggs + 2 yolk * 2 tsp vanilla extract * 1 1/2 tsp cinnamon * 1 loaf of Challah bread, sliced Pecan Pie Base: * 8 tbsp unsalted butter * 1 cup brown sugar * 1/3 cup maple syrup or honey * 1/4 cup heavy cream * 1 1/2 cup pecans, chopped Whipped Cream: * 1 cup heavy cream * 1/4 cup powder sugar * 1 tsp vanilla extract Directions: * In a large measuring cup or a medium bowl combine milk, heavy cream, eggs, vanilla extract and cinnamon together. Whisk till fully combined. * Slice 6-8 slices of Challah bread. Place bread slices in a quart dish or a large bowl and submerge bread in mixture. Cover with plastic wrap and let the bread sit over night in the fridge. If you do not want to make it overnight I would suggest letting it sit in the fridge for 2 hours before baking it, to let the bread soak. * Make pecan pie base on a stove top, using a medium pan. Melt butter, add in brown sugar and stir till combine. Add in maple syrup or honey and heavy cream and combine. Once pecan filling mixture is fully combined, add in chopped pecans cover them with the mixture. * Pour pecan pie mixture in the bottom of a deep baking dish and spread evenly. Place soaked bread on top. If you have leftover milk mixture pour on top of French toast. * Preheat oven to 350 degrees F and bake for 35-40 minutes till tops of French toast start to brown. Remove from oven and let it sit for 5-10 minutes. Using a spatula flip French toast to have the pecans facing up. * Optional top off with whip cream. Beat whip cream ingredients for 3 minutes till stiff peaks form. Slice and enjoy! #thanksgiving #christmas #xmas #holidaybaking #holiday #tgif #pecanpie #pecans #pecan #frenchtoast #pecanpiefrenchtoast #overnight #overnightfrechtoast #challah #challahbread #bread #weekendbaking #filling #brunch #breakfast #breakfastideas #soaked #food52community #easyrecipes #breakfastrecipes #tasty #sogood #upsidedown #gooey #ultimate

Chocolate Peanut-butter Cookie Sandwiches🍫😚 Y’all voted for more holiday recipes yesterday and this cookie sandwich is one of my favorites. It only involves 6 ingredients total! It makes 10 sandwiches. Full recipe below. Ingredients: Cookie: * 1 cup brown sugar * 1 1/8 cup peanut-butter * 1 egg * 1 1/2 tsp vanilla extract Ganache: * 1 cup chocolate chips or 8oz chocolate * 2/3 cup heavy cream Directions: * Preheat oven to 350 degrees F. * Make Ganache by heating heavy cream in a small pot on medium heat till it comes to a simmer with bubbles. Pour over chocolate and stir. Let it sit to cool while you make your cookies. * Make Cookie by combining brown sugar, peanut butter, egg and vanilla extract in a bowl and mix together with a spoon. Scoop balls of a full 1/2 tbsp in size on a cookie sheet. Press down with fork. Bake for 10-12 minutes. * Let cookies cool. Place ganache in piping bag and pipe ganache on a bottom of a cookie and place a cookie on top. Enjoy! #peanutbutter #tasty #cookies #cookie #christmascookies #holidaybaking #easyrecipes #cookiemonster #chocolatepeanutbutter #ganache #bitesized #cookiesandwich #sandwich #peanutbuttercookies #holidaycookies #cookiedecorating #cookietime #baker #homemade #food52community #moist #simple #penautbutterlovers #nuts #favorite #quick #quickrecipes #bites #chocolate

Gingerbread Cinnamon Rolls 🎄😋 Dough: * 1 cup Milk, lukewarm * 1 packet active dry yeast * 4 cups flour, a little more for surface * 1/4 cup granulated sugar * 2 tsp ground cinnamon * 1 tsp ground ginger * 1/2 tsp ground cloves * 1/2 tsp salt * 8 tbsp, 1 stick unsalted butter, softened, cubed * 2 eggs * 1/4 cup Molasses Filling: * 4 tbsp unsalted butter, softened * 4 tbsp unsalted butter, melted * 2/3 cup light brown sugar * 1 tsp cinnamon * 1 tbsp molasses Icing: * 6 tbsp unsalted butter, softened * 1 1/4 cup powder sugar * 1 tsp Ground cinnamon * 1 tsp molasses * 1 tsp vanilla extract * 1 tbsp heavy cream Directions: 1. In a small bowl heat milk to 110 degrees F. Add in active dry yeast and let it sit for 10 minutes. 2. In a stand in mixing bowl add flour, sugar, cinnamon, ginger, cloves and salt and whisk together. On top of flour mixture add cubed butter. Using hands or pastry cutter mix butter into flour. 3. In a small bowl beat egg and add molasses to egg. Add egg mixture to flour, along with your active dry yeast mixture. 4. Using a dough hook mix together for about 6-10 minutes on medium speed. Dough will form into a ball. It will not be super sticky. 5. Place dough into a lightly greased oiled bowl and put a towel over it. Let it rise for 90 minutes till it’s double in size in a warm place. 6. Punch dough in bowl down and rollout on a cleaned, lightly floured service. Using a rolling pin roll dough into a rectangle. Spread the 4 tbsp of softened butter all over dough, leaving a rim around the edges. 7. Make remaining of filling by combining melted butter, brown sugar, cinnamon and molasses and spread on top of butter layer. 8. Roll dough into a log and slice your rolls. Place in a 9x13 deep baking dish, cover with a towel and let them rise for about 45 minutes more. Bake for 25-30 minutes. Makes 8 large rolls. 9. Make frosting by beating together ingredient’s till smooth. Spoon over warm rolls and enjoy! Optional, I drizzled a little melted butter and cinnamon over our rolls. #cinnamonrolls #gingerbread #gingerbreadcinnamonrolls #gingerbreadhouse #holidays #christmas #holidayrecipes #food52community #molasses #dough #buns

No Bake Chai Vanilla Cheesecakes 😋☕️🍂 These no bake mini cheesecakes are so creamy and easy to make! The ginger snap crust is the perfect combination with the Chai filling. Full recipe below.   Gingersnap Crust: * 2 cup ginger snaps, crushed * 6 tbsp unsalted butter, melted Chai Cheesecake: * x2 8 oz. cream cheese blocks, softened * 1 cup powder sugar * 2 tsp vanilla extract * 1 ½ tbsp chai spice (add to liking) * 1 cup heavy whipping cream *You can make chai spice by adding together 2 tsp ground cardamon, 2 tsp ground all spice, 1 tsp nutmeg, 3 tsp cinnamon, 1 tsp ground cloves and 4 tsp ground ginger.  Topping: * Vanilla Pudding (instant or or premade) * Whip cream  * Cinnamon Sticks, decoration  * Dusting of Chai Spice  Directions: 1. Combine crushed gingersnaps and melted butter in a small bowl and set aside. 2. Using a stand mixer with paddle attachment, beat cream cheese till smooth (appx 2 min). Add in powder sugar and vanilla extract and combine. Remove cream cheese mixture and put in a medium bowl, set aside.  3. Using the same stand mixer bowl beat heavy whipping cream till stiff peaks form. Add chai spice and heavy whipped cream to cream cheese mixture and fold till smooth.  4. Put gingersnap crust in a muffin pan lined with baking cups. Press down. Add appx 2-3 tbsp of cheesecake mixture on top of the ginger snap crust. I use a small ice-cream scooper to scoop in the filling. Place in fridge overnight or for minimum 6 hours to set.  5. Spoon or pipe vanilla pudding on top of the cheesecakes, top off with whip-cream, chai spice and cinnamon sticks for decoration. Enjoy! #cheesecakes #cheesecake #cheesecakefactory #nobakecheesecake #nobakerecipes #nobake #easyrecipes #desserts #fall #holiday #spices #chaicheesecakes #minicheesecakes #chai #chaispice #cinnamonsticks #fallrecipes #turkeyday #thanksgiving #fallvibes #dessertqueen #creamy #gingersnap #crust #cookiecrust #cookie #food52community #baker #creamcheese

Cinnamon Sugar Pumpkin Donuts 🍩🎃 OH MY GOURD, these Pumpkin donuts are so moist, coated in cinnamon sugar and drizzled with caramel! If you don’t have a donut pan use a muffin or a loaf pan. Full recipe below. Pumpkin Batter: * 2 cups flour * 1 1/2 cup sugar * 2 tsp pumpkin pie spice * 2 tsp baking powder * 1/4 tsp salt * 2 cups pumpkin puree * 3 eggs * 2 tsp vanilla extract * 1/2 cup, unsalted butter, melted * 2 tbsp vegetable oil * 3/4 cup chocolate chips, separated (I don’t use chocolate chips in the donut batter but if you are making the batter for muffins or bread you can add) Topping: * 1 stick butter, melted * 1/2 cup sugar * 1 tsp cinnamon * Caramel sauce, optional Directions: * Preheat oven to 350 degrees F. Grease donut pan. Combine in a medium bowl the dry ingredients, whisk together and set aside. * In a medium bowl combine wet ingredients and whisk together. Add dry ingredients to wet ingredients and mix till smooth. * If making a loaf or muffins take about half of your chocolate chips and mix them into batter saving rest for top of muffins or loaf. * For donuts pipe batter into donut pan, filling 3/4 way full. Or fill a greased or lined 12 cup muffin pan or a greased loaf pan. * Donuts Bake for 12-15 minutes. Remove from oven and let cool for 5 minutes. Pop out of the pan. Dunk each side in melted butter and cover in cinnamon sugar. Makes 12 donuts. Loaf will take about 40-50 minutes to bake and muffins about 18-20 minutes. #donuts #pumpkins #fallbaking #falldesserts #pumpkinseason #pumpkindonuts #cinnamonsugar #food52community #baker #pumpkinrecipes #fallrecipes #fluffy #pumpkinpicking #caramel #stack #dessertqueen #donutqueen #doughnuts #baked #bakeddonuts #donut #donuthole #holeinone #fallrecipes #pumpkin #hungry #breakfast #brunch #halloween #thanksgiving