Kriisti Cates

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Kriisti Cates

Kristi Cates, owner of 3 Southern Cats and Momma. Amory, Mississippi.. 4.2M Tiktok, 282K YouTube.

17/10/2024

Helping hands R R

16/10/2024

Hello 911 I Need Help! R R

16/10/2024

He love his spa days! R R

16/10/2024

Peach Caramel Blondie Cheesecake
This decadent Peach Caramel Blondie Cheesecake features a peach and cinnamon-filled blondie base topped with a creamy no-bake caramel cheesecake, cinnamon peaches, and a drizzle of caramel sauce. Perfect for showcasing fresh peaches!

Ingredients
For the Peach Blondie:

3/4 cup unsalted butter
1 1/2 cups brown sugar
2 teaspoons vanilla extract
1 egg
1 egg white
1 1/2 cups flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 peach, chopped
For the Caramel Cheesecake:

16 oz cream cheese, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup caramel sauce (store-bought or homemade)
1/2 teaspoon cinnamon
4 oz Cool Whip
For the Cinnamon Peaches:

2–3 peaches, sliced
2 teaspoons lemon juice
1 teaspoon cinnamon
3 tablespoons brown sugar
1 tablespoon butter
1 tablespoon spiced or dark rum (optional)
For the Whipped Cream:

1/2 cup heavy whipping cream
1/4 cup powdered sugar
1 tablespoon juice left over from cooking peaches
Instructions
1. Prepare the Blondie:

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
In a microwave-safe bowl, melt the butter. Transfer it to a mixing bowl.
Whisk in the brown sugar until combined. Add the vanilla, egg, and egg white, whisking until incorporated.
In a separate bowl, combine the flour, cinnamon, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped peach.
Pour the batter into the prepared springform pan and bake for 34-36 minutes. Allow it to cool for about 5 minutes, then remove it to a cooling rack to finish cooling.
2. Make the Caramel Cheesecake:

Once the blondie and caramel sauce have cooled, beat the cream cheese and both sugars together until smooth.
Mix in about 3/4 cup of caramel sauce and cinnamon until well combined. Fold in the Cool Whip.
Place the blondie back into the springform pan and spread the cheesecake mixture evenly on top. Refrigerate for about 3-4 hours until firm.
3. Prepare the Cinnamon Peaches:

In a medium saucepan, combine the sliced peaches, lemon juice, cinnamon, and brown sugar, tossing to coat.
Add the butter and optional rum, cooking the peaches over medium-high heat for about 8-10 minutes until they reach your desired softness. Let them cool for 10-15 minutes.
4. Make the Whipped Cream:

In a mixing bowl, whip the heavy whipping cream on high speed until it begins to thicken.
Add the powdered sugar and reserved peach juice, whipping until stiff peaks form.
5. Assemble:

Pipe the whipped cream around the edges of the cheesecake. Place the cooled peaches in the center.
Drizzle with additional caramel sauce if desired.
Enjoy!
Serve this indulgent Peach Caramel Blondie Cheesecake chilled for a delightful dessert that showcases the flavors of summer! 🍑✨

16/10/2024

Talking Furballs Voiceover #51 R

16/10/2024

Easy No-Bake Lemon Raspberry Cheesecake
This ultra-creamy, no-bake lemon raspberry cheesecake is a delightful dessert that combines tangy lemon and sweet raspberries. Perfect for warm weather!

Ingredients
For the Crust:

1 1/2 cups graham cracker crumbs
5 tablespoons melted butter
For the Filling:

900 grams cream cheese (about 32 ounces), softened
1 1/4 cups powdered sugar
Zest of 4 lemons
Juice of 2 lemons
1 1/2 cups whipped cream or whipped topping
1 cup raspberries, mashed
For Decorating:

Additional whipped topping or whipped cream
Lemon slices and raspberries
Instructions
Prepare the Crust:

In a bowl, combine the graham cracker crumbs and melted butter until the mixture is moistened and crumbly.
Press the mixture into the bottom of a 9-inch springform pan. Refrigerate to set while you prepare the filling.
Make the Filling:

In a large bowl, beat the cream cheese and powdered sugar together with a hand mixer (or stand mixer) on medium speed until smooth.
Add the lemon juice and lemon zest, mixing until well incorporated. Scrape down the sides of the bowl to ensure everything is evenly mixed.
Gently fold in the whipped cream or whipped topping by hand until fluffy and creamy, with no streaks remaining.
Carefully fold in the mashed raspberries until evenly distributed.
Assemble:

Pour the cheesecake mixture into the prepared crust, smoothing the top with a spatula.
Refrigerate to set for at least 6 hours or overnight. Alternatively, for quicker setting, chill in the fridge for 2-3 hours, then freeze for an additional 2-3 hours.
Serve:

Before serving, top with additional whipped cream or whipped topping, and garnish with lemon slices and fresh raspberries if desired.
Enjoy!
This refreshing cheesecake is perfect for any occasion and is sure to impress! 🍋✨

16/10/2024

Banana Cream Cheesecake
This no-bake Banana Cream Cheesecake features layers of creamy cheesecake, banana pudding, and fresh bananas in a graham cracker crust. It’s the perfect refreshing dessert for warm days!

Ingredients
For the Crust and Topping:

½ cup unsalted butter, melted
1 ¾ cups graham cracker crumbs (about 11 graham crackers)
¼ cup sugar
For the Filling:

1 (8 ounce) package cream cheese, softened
½ cup sugar
1 (8 ounce) package Cool Whip, thawed, divided
4 ripe but not brown bananas, sliced
1 ¾ cups milk
1 (3.4 ounce) package instant banana cream pie pudding mix
Instructions
Make the Crust:

Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with oil.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar until well mixed.
Reserve ½ cup of the mixture for topping, then press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan.
Bake for about 7 minutes, then allow to cool completely before filling.
Layer the Bananas:

Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
Prepare the Filling:

Using an electric mixer, beat together the softened cream cheese and sugar until smooth.
Gently fold in 2 cups of Cool Whip until combined. Spread this mixture over the layer of bananas.
Add More Bananas:

Arrange the remaining banana slices over the cream cheese layer.
Make the Pudding Layer:

In a separate bowl, whisk together the milk and instant pudding mix. Let it sit for 2 minutes to thicken.
Fold in the remaining Cool Whip, then spread this mixture over the bananas.
Finish and Chill:

Sprinkle the reserved crust crumbs on top.
Refrigerate for at least 4 hours before slicing and serving.
Enjoy!
This cool and creamy cheesecake is a delightful way to celebrate bananas and is sure to be a crowd-pleaser! 🍌✨

16/10/2024

No-Bake Blueberry Cheesecake
This No-Bake Blueberry Cheesecake is a quick and delicious dessert that comes together in just 15 minutes, perfect for impressing guests or treating yourself!

Ingredients
For the Cheesecake:
2 ½ teaspoons gelatin powder (7 grams)
2 tablespoons cold water
2 tablespoons hot water
1 ¼ cups cream cheese, softened (10 oz)
1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 can (21 oz) Lucky Leaf® Premium Blueberry Fruit Filling
1 (6 oz) Diamond of California® Pecan Pie Crust
½ cup heavy whipping cream (120 ml)
Instructions
Prepare Gelatin:

Sprinkle gelatin powder over 2 tablespoons of cold water and let sit for 5 minutes.
Heat 2 tablespoons of water in the microwave until very hot (almost boiling). Pour this over the hydrated gelatin and whisk until completely melted. If needed, microwave for a few seconds more to dissolve completely. Let it cool slightly.
Mix the Cheesecake Filling:

In an electric mixer, beat the softened cream cheese for about 90 seconds until creamy and fluffy.
Add the sweetened condensed milk, lemon juice, and vanilla extract. Mix for another 30 seconds.
Add the melted gelatin and mix, scraping down the bowl, until smooth.
Assemble the Cheesecake:

Pour the cheesecake batter into the bottom of the pecan pie crust.
Drop spoonfuls of blueberry pie filling on top of the cheesecake layer. Use about ½ cup for swirling and reserve the rest for topping later.
Use a spatula or knife to gently swirl the blueberry filling into the cheesecake.
Chill:

Refrigerate the cheesecake overnight to set.
Serve:

When ready to serve, whip the heavy whipping cream for about 2 minutes until soft peaks form.
Pipe the whipped cream around the edges of the pie.
Spread the remaining blueberry filling on top and garnish with fresh blueberries or pecans if desired.
Storage
This cheesecake will keep nicely in the fridge for up to 3 days.

Enjoy this delightful treat with its creamy texture and vibrant blueberry flavor! 🫐✨

15/10/2024

No-Bake Orange Creamsicle Cheesecake
This No-Bake Orange Creamsicle Cheesecake is a refreshing dessert that captures the nostalgic flavor of orange creamsicles. It's light, creamy, and perfect for any occasion!

Ingredients
For the Crust:

12 ounces vanilla wafers
½ cup granulated sugar
4 tablespoons unsalted butter, melted
For the Filling:

2 packages (8 oz each) cream cheese, softened
1 ½ cups granulated sugar, divided
2 cups heavy cream
1 box (3 oz) orange jello
1 cup boiling water
½ cup powdered sugar
½ teaspoon vanilla extract
Zest of one orange
Instructions
Prepare the Crust:

In a food processor, pulse the vanilla wafers until they become fine crumbs.
Add ½ cup granulated sugar and melted butter, pulsing to combine.
Press the mixture into the bottom and slightly up the sides of a 9-inch springform pan.
Chill in the freezer for at least 30 minutes.
Make the Filling:

In a large mixing bowl, beat together the softened cream cheese and 1 cup granulated sugar until smooth and creamy.
In a separate bowl, whisk together the orange jello and boiling water until completely dissolved. Set aside.
In another medium bowl, whip the heavy cream, powdered sugar, vanilla extract, and orange zest until stiff peaks form.
Combine half of the whipped cream mixture with the orange jello mixture, and fold the other half into the cream cheese mixture.
Assemble the Cheesecake:

Spread the cream cheese mixture evenly into the chilled crust.
Then, top with the orange cream mixture, smoothing it out.
Chill in the refrigerator for at least 4 hours, or overnight for best results.
Serving
Slice and serve chilled, enjoying the creamy, citrusy goodness!

Storage
Store leftovers in the fridge for up to 3 days.

15/10/2024

White Chocolate Raspberry Cheesecake
This decadent White Chocolate Raspberry Cheesecake features a creamy filling swirled with fresh raspberries, all atop a homemade Oreo cookie crust. Perfect for any special occasion!

Ingredients
For the Oreo Crust:

24 Oreo cookies
¼ cup unsalted butter, melted
For the White Chocolate Cheesecake Filling:

3 bricks (24 ounces) full-fat cream cheese, very soft
1 cup (8 ounces) full-fat sour cream, at room temperature
3 large eggs + 2 egg yolks, at room temperature
1 ½ cups granulated sugar
1 ½ teaspoons vanilla extract
¼ cup fresh lemon juice
8 ounces white chocolate, chopped, melted, and slightly cooled
For the Fresh Raspberry Swirl:

¾ cup fresh raspberries
3 tablespoons granulated sugar
For the Whipped Cream:

1 cup heavy cream
¼ cup confectioners' sugar
1 teaspoon vanilla extract
Instructions
Prepare the Pan:

Preheat your oven to 325°F (160°C). Wrap a 9" springform pan in multiple layers of heavy-duty tin foil and lightly grease it with non-stick spray. Set aside.
Make the Oreo Crust:

In a food processor, pulse the Oreo cookies until fine crumbs form. Stir in the melted butter and mix until well combined.
Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Set aside.
Prepare the Cheesecake Filling:

In a blender, beat the softened cream cheese and sour cream until completely smooth. Scrape down the sides as needed.
Add the eggs, egg yolks, and sugar; pulse until combined. Add the vanilla and pulse for another 10 seconds—do not overmix!
Fold in the lemon juice and then the melted white chocolate using a rubber spatula.
Pour the filling into the prepared crust, spreading it evenly.
Make the Raspberry Swirl:

In a small food processor, puree the raspberries until smooth. Strain the mixture through a fine mesh strainer to remove seeds and pulp. Stir in the granulated sugar.
Spoon dollops of the raspberry mixture on top of the cheesecake filling. Use a skewer to swirl it together lightly.
Bake:

Place the springform pan in a larger baking pan with high sides. Fill the larger pan halfway with hot water (this creates a water bath).
Bake the cheesecake for 1 hour and 30 minutes. The center should still be slightly wiggly.
Turn off the oven and let the cheesecake sit inside for 45 minutes with the door closed.
Cool and Refrigerate:

Gently run a knife around the edge of the cheesecake to loosen it. Allow it to cool on the counter for 30 minutes.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
Make the Whipped Cream:

In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high until semi-stiff peaks form.
Reduce the speed to low and add the confectioners' sugar and vanilla, beating for another minute.
Serve:

Slice the cheesecake, dollop with whipped cream, and enjoy!
Storage
Store leftovers in the refrigerator for up to 48 hours. Enjoy this delightful cheesecake at any gathering!

15/10/2024

Raspberry Cheesecake Crumb Cake
This delightful Raspberry Cheesecake Crumb Cake combines the best of both worlds—rich cheesecake and a buttery crumb cake, all infused with fresh raspberries. It’s perfect for any occasion!

Ingredients
For the Crumb Cake:

3 1/3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup cold unsalted butter, cut into cubes
⅓ cup light brown sugar
⅓ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the Raspberry Cheesecake Filling:

8 oz. mascarpone cheese
8 oz. cream cheese, softened
½ cup + 2 tablespoons granulated sugar
2 tablespoons cornstarch
2 large eggs
1 teaspoon vanilla extract
2 cups fresh raspberries
For the Glaze:

½ cup powdered sugar
2–3 teaspoons milk or cream
Instructions
Preheat the Oven:

Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the bottom and sides with nonstick cooking spray.
Prepare the Crumb Cake:

In a large bowl, mix together the flour, baking powder, salt, brown sugar, and granulated sugar.
Add the cold butter to the dry ingredients. Use your hands, a fork, or a mixer to blend until the mixture resembles coarse crumbs.
Add the eggs and vanilla extract, mixing until just combined. The mixture should be crumbly; if it’s too sandy, squeeze it with your fingers to form pea-sized crumbs.
Press about ⅔ of the mixture into the bottom and sides (about 1½ inches high) of the prepared pan. Place the remaining crumbs in the fridge.
Make the Cheesecake Filling:

In a mixing bowl, combine the mascarpone cheese, cream cheese, vanilla extract, sugar, and cornstarch. Mix until smooth.
Add the eggs and mix gently until just combined—do not overmix.
Assemble the Cake:

Pour half of the cheesecake mixture into the chilled crust. Scatter about 1 cup of raspberries over the filling, then spread the remaining cheesecake mixture on top.
Top with the remaining raspberries and crumbs.
Bake:

Bake in the preheated oven for 70-80 minutes, or until golden brown and a toothpick inserted into the center comes out clean. If the top starts to brown too much, tent it with aluminum foil.
Allow to cool completely before serving.
Make the Glaze:

In a small bowl, whisk together the powdered sugar and milk or cream. Adjust the consistency as needed—add more powdered sugar if it’s too thin, or more milk/cream if it’s too thick.
Drizzle the glaze over the cooled cake.
Storage:

Keep the cake covered in the refrigerator.
Enjoy this delicious combination of crumb cake and cheesecake, bursting with fresh raspberries! Perfect for gatherings or a sweet treat at home.

15/10/2024

Ice Cream Tacos
These delicious Ice Cream Tacos are a fun and unique dessert that’s perfect for impressing guests or satisfying a sweet craving! With soft cinnamon sugar taco shells filled with creamy ice cream and topped with rich chocolate, they’re sure to be a hit.

Ingredients
For the Taco Shells:

1 package (10 count) flour street tacos
3 tablespoons unsalted butter, melted
1/4 cup Imperial Sugar Extra Fine Granulated Sugar
1 1/2 teaspoons ground cinnamon
For the Filling:

1 quart vanilla bean ice cream
For the Topping:

6 ounces semi-sweet chocolate chips
1 tablespoon coconut oil
Sprinkles and/or chopped nuts (optional)
Instructions
Preheat the Oven:

Preheat your oven to 350°F (175°C).
Prepare the Cinnamon Sugar:

In a bowl, stir together the granulated sugar and ground cinnamon.
Prepare the Taco Shells:

Lay the tortillas on a sheet pan. Brush one side with melted butter and sprinkle with the cinnamon sugar mixture.
Fold the tortillas in half and place them on an upside-down muffin tin with the cinnamon sugar side facing up. Bake for 10 minutes.
Remove from the oven and let cool.
Fill the Taco Shells:

Once cooled, fill each taco shell with vanilla bean ice cream. Smooth the sides and place them on a pan. Freeze for 30-60 minutes.
Make the Chocolate Topping:

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 45 seconds, stir, and heat longer if needed until melted and smooth.
Assemble and Freeze:

Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired. Freeze again until ready to serve.
Storage:

Store the ice cream tacos in plastic wrap or a plastic bag in the freezer for later enjoyment.
Enjoy your homemade Ice Cream Tacos—perfect for any occasion or just as a fun treat!

15/10/2024

Quote of the day🇺🇸🇺🇸🇺🇸

15/10/2024

🍌 Banana Caramel Roulade 🍌

Whisk away into sweet indulgence with our Banana Caramel Roulade, a dreamy blend of soft sponge, fresh banana slices, and a rich caramel drizzle! 🍌🧡🤍 This dessert is sure to satisfy your cravings with its combination of fluffy sponge, creamy filling, and irresistible caramel sauce.

Ingredients:

For the sponge:

4 large eggs, separated 🥚
3/4 cup granulated sugar 🍬
1 cup all-purpose flour 🍞
1 tsp baking powder 🧪
1/4 tsp salt 🧂
2 ripe bananas, mashed 🍌
1 tsp vanilla extract 🍨
For the filling:

1 cup heavy whipping cream 🍶
1/4 cup powdered sugar 🍚
1 tsp vanilla extract 🍨
2 ripe bananas, sliced 🍌
For the caramel sauce:

1 cup brown sugar 🍂
1/2 cup heavy cream 🍶
4 tbsp unsalted butter 🧈
1 tsp vanilla extract 🍨
Pinch of salt 🧂
For garnish:

Crushed graham crackers 🍪
Banana slices 🍌
Powdered sugar 🍚
Directions:

1️⃣ Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2️⃣ In a bowl, beat egg yolks with 1/2 cup sugar until light and fluffy. Stir in the mashed bananas 🍌 and vanilla 🍨.
3️⃣ In another bowl, whisk egg whites to soft peaks. Gradually add the remaining 1/4 cup sugar 🍬, continuing to whisk until stiff peaks form.
4️⃣ Sift together the flour 🍞, baking powder 🧪, and salt 🧂. Fold into the yolk mixture, then gently fold in the beaten egg whites.
5️⃣ Spread the batter evenly in the prepared pan and bake for 12-15 minutes.
6️⃣ Turn the baked sponge out immediately onto a clean towel dusted with powdered sugar 🍚. Roll up the sponge with the towel and let it cool completely.
7️⃣ For the filling, beat the heavy cream 🍶 with powdered sugar 🍚 and vanilla 🍨 until stiff peaks form.
8️⃣ Unroll the cooled sponge, spread the whipped cream filling evenly, and top with sliced bananas 🍌. Roll it back up without the towel.
9️⃣ To make the caramel sauce, combine brown sugar 🍂, cream 🍶, butter 🧈, vanilla 🍨, and salt 🧂 in a saucepan over medium heat. Stir constantly, bringing it to a boil, until it thickens.
🔟 Drizzle the caramel sauce over the roulade, sprinkle with crushed graham crackers 🍪 and banana slices 🍌, and dust with powdered sugar 🍚 for an elegant finish.

Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories: 450 kcal
Servings: 10 slices

15/10/2024

Blueberry Cheesecake Recipe
This Blueberry Cheesecake is ultra-creamy, swirled with fresh blueberry sauce, and baked to perfection without the need for a water bath.

Ingredients:
For the Blueberry Sauce:

3 cups fresh or frozen blueberries
1/4 cup granulated sugar (50g)
1/4 cup water
1 tablespoon corn starch
For the Crust:

2 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 tablespoon granulated sugar
For the Filling:

3 packages cream cheese (24 oz or 750g total), room temperature
2 cups sour cream or Greek yogurt
1 1/2 cups granulated sugar (300g)
4 large eggs
1 tablespoon vanilla extract
Instructions:
1. Prepare the Blueberry Sauce:

In a medium pan, combine the blueberries and sugar.
In a small bowl, whisk together the water and corn starch, then add to the pan with the blueberries.
Cook over medium heat, stirring often, until the mixture becomes bubbly and thickened, about 5-8 minutes.
Set the sauce aside to cool to room temperature (you can place it in the fridge to speed up the cooling process).
2. Make the Crust:

Preheat your oven to 325°F (163°C).
Line a 9-inch springform pan with parchment paper, pinching it between the bottom and the sides.
In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of the prepared pan, pressing it about 1/2 inch up the sides.
Bake the crust for 10-12 minutes, just until dry. Remove it from the oven to cool, and reduce the oven temperature to 275°F (135°C).
3. Prepare the Filling:

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sour cream (or Greek yogurt), sugar, eggs, and vanilla extract, and beat until the mixture is smooth.
Pour half of the filling into another bowl. Stir in ½ cup of the cooled blueberry sauce to this portion of the filling.
Pour the blueberry cheesecake filling into the prepared crust.
Carefully pour the plain cheesecake filling over the blueberry layer, drizzling it back and forth to cover in an even layer. Use a spatula to gently spread the filling smooth.
Drop teaspoons of the remaining blueberry sauce over the top of the cheesecake, then gently swirl it with a knife or toothpick to create a marbled effect. Reserve the remaining sauce for serving.
4. Bake the Cheesecake:

Bake the cheesecake at 275°F (135°C) for 1.5 to 2 hours, until the outer 2 inches are set and the center is still slightly jiggly.
Turn off the oven and leave the cheesecake in the warm oven for 1 more hour.
Remove the cheesecake from the oven and let it cool to room temperature on the counter.
Refrigerate the cheesecake for at least 8 hours or overnight before slicing.
5. Serve:

Remove the cheesecake from the springform pan.
Serve slices with whipped cream (optional) and the remaining blueberry sauce.
Enjoy this luscious Blueberry Cheesecake, perfect for any occasion!

15/10/2024

Strawberry Lemonade Cake Recipe
This delightful Strawberry Lemonade Cake is a perfect summer dessert, bursting with fresh strawberry and lemon flavors. Filled with a tangy strawberry reduction and topped with a creamy pink buttercream, it's sure to impress at any gathering.

Ingredients
For the Strawberry Reduction:

3 cups chopped fresh strawberries (500g)
½ cup granulated sugar (100g)
¼ cup lemon juice (about 2 lemons)
For the Cake:

3 cups all-purpose flour (360g)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, room temperature (227g)
2 cups granulated sugar (400g)
2 tablespoons lemon zest (about 2 lemons)
2 teaspoons vanilla extract
4 large eggs
1 cup whole milk, room temperature (240ml)
¼ cup lemon juice (about 2 lemons)
For the Buttercream:

2 cups unsalted butter, room temperature (454g)
8 cups powdered sugar (about 2 pounds/900g)
6 tablespoons strawberry reduction (80ml)
2 tablespoons lemon juice
2 to 3 tablespoons heavy cream
Instructions
1. Make the Strawberry Reduction:

In a small saucepan, combine chopped strawberries, sugar, and lemon juice.
Bring the mixture to a simmer over medium-high heat, stirring frequently.
Cook until thick and jammy, about 20-30 minutes.
For a smoother reduction, blend the mixture or strain it through a sieve.
Transfer to a bowl, loosely cover, and refrigerate until chilled (about 2 hours).
2. Bake the Cake:

Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer, beat the butter until creamy.
Add sugar, lemon zest, and vanilla extract, and beat until light and fluffy (about 5 minutes).
Add eggs one at a time, beating well after each addition.
On low speed, gradually add one-third of the flour mixture, followed by half of the milk, alternating with the remaining flour and milk.
Add lemon juice and mix until just combined.
Divide the batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pans for 20 minutes, then remove and cool completely on wire racks.
3. Prepare the Buttercream:

In a large mixing bowl, beat the butter on medium-high speed until very pale and fluffy (about 5 minutes).
Gradually add half of the powdered sugar on low speed, followed by the strawberry reduction.
Add the remaining powdered sugar, and beat until fully combined.
Add lemon juice and heavy cream, and beat until the buttercream is fluffy (about 1 minute).
4. Assemble the Cake:

Place 2 cups of frosting into a piping bag fitted with a decorative tip.
Place the first cake layer on a serving plate. Spread ½ cup of frosting on top, and pipe a border around the edge.
Spread 3 tablespoons of strawberry reduction in the middle of the frosting border.
Add the second cake layer and repeat the frosting and reduction process.
Place the final cake layer on top, and frost the sides and top of the cake with the remaining buttercream.
Pipe decorations on the cake and garnish with fresh strawberries and lemon zest, if desired.
5. Chill and Serve:

Chill the cake for at least 2 hours before slicing to set the frosting.
The cake can be stored at room temperature for up to 4 days or in the refrigerator for up to 1 week.
Tips:
Use fresh, ripe strawberries for the best flavor in the reduction.
Ensure that the butter is at room temperature for a smooth buttercream.

15/10/2024

Talking Furballs Voiceover #49 R

15/10/2024

Coffee and Chocolate Sponge Cake
Perfect for any special occasion, this Coffee and Chocolate Sponge Cake features rich chocolate flavors, aromatic coffee, and a creamy filling, making it an impressive and delicious treat for tea or dessert.

Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Servings: 8

Ingredients
For the Cake:

6 eggs
1 1/4 cups caster sugar
3/4 cup self-raising flour
1/4 cup plain flour
1/2 cup cornflour
1/4 cup cocoa
For the Filling:

600ml thickened cream
2 tsp instant espresso powder
1/4 cup hot water
1/4 cup caster sugar
For the Icing:

125g butter, softened
2 cups icing sugar, sifted
3 tbsp cream
1 tsp vanilla paste
For Decoration:

280g Maltesers
Instructions
1. Prepare the Cake:

Preheat your oven to 160°C (320°F) for conventional ovens. Grease three 20cm (8-inch) round sandwich tins and line the base with baking paper.
In a stand mixer or using hand-held beaters, whip the eggs for 5-6 minutes until they are pale and have tripled in size.
Gradually add 1 cup caster sugar to the whipped eggs, continuing to beat until fully combined.
Sift the self-raising flour, plain flour, cornflour, and cocoa together three times to ensure they are well mixed. Fold this sifted mixture gently into the egg mixture.
Divide the batter evenly among the three prepared tins.
Bake for 18 minutes, or until a skewer inserted into the center comes out clean.
Allow the cakes to cool slightly in the tins, then turn them out onto a metal rack to cool completely.
2. Make the Filling:

Dissolve the instant espresso powder in 1/4 cup hot water and let it cool.
Whip the thickened cream with the remaining 1/4 cup caster sugar until thick.
Add the cooled espresso liquid to the whipped cream and mix until well combined.
3. Make the Icing:

Beat the softened butter until pale and creamy.
Gradually add the sifted icing sugar, beating continuously until fully incorporated.
Beat in the cream and vanilla paste until the icing is a soft, spreadable consistency. Set aside.
4. Assemble the Cake:

Place one cake layer on a 20cm (8-inch) cardboard cake base.
Spread half of the coffee cream filling over this layer.
Top with the second cake layer and spread with the remaining coffee cream filling.
Place the third cake layer on top.
5. Decorate:

Spread the top and sides of the cake with the prepared icing.
Place the Maltesers in a large ziplock bag and crush them with a rolling pin.
Pour the crushed Maltesers into a large, wide bowl.
Hold the cake on its cardboard base in one hand and use the other hand to press handfuls of crushed Maltesers onto the top and sides of the cake, allowing the excess to fall off.
Continue until the cake is covered.
6. Serve:

Place the cake on a serving platter.
Slice and enjoy!
This cake combines rich chocolate and coffee flavors with a creamy filling and a crunchy Malteser coating for a delightful treat.

Indirizzo

Amory, MS, United States, Mississippi
Rovigo

Telefono

+393388765604

Sito Web

https://3southerncats.com/

Notifiche

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