Carrot Cake Cheesecake with Vanilla Frosting

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Let the yumm begin. One of my favorite doings is to turn already existing and proven recipes into something new. Well, sometimes it works and turns out to be great, but sometimes you just have to forget that you had the idea in the first place. But this time the result was brilliant, exciting, good looking and yummie! What was I up to ? I wondered if a combination from two of my favorite cake recipes would be working out? So I took half of the carrot cake recipe and half of the NY cheesecake recipe from my book and layered both into one baking tin. Well, glad I did. Both batters are a combination created in heaven, they taste wonderful together, and no piece of the cake was left over! Everything is gone up to the last crumb! There is no better result than this, right?

Carrot Chesecake

Season’s first outside cake buffet

Last weekend my hubby had invited some friends over. Luckily the weather was nice so that I was able to perform an official grand opening of the „outside cake buffet season“. I love this „season“, as I can finally test and use the new furniture that I bought during the cold winter months. First outside buffet of the year usually also puts my hubby’s endless questioning to an end. „Where are you planning to place all these new vintage armchairs ?“. I also tried two drink dispensers with tabs that I filled with ice, fruits, juice and water. They worked amazing and they will definitely be used all summer long.

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Drink Dispenser with Tab

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Salted Caramel Chocolate Doughnuts

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I always wanted to do a Doughnut tower. But how high can I get? Four, five or maybe even six depending on size. However, with my smaller home made chocolate doughnuts I decided to be safe and stay on level four. The salty bretzels are not helping with stability but are a very interesting addition in taste to the sweet caramel. That’s all that matters. Yum.

Salted Caramel Chocolate Doughnuts

Salted Caramel Chocolate Doughnuts

Cinnamon Rolls with warm Caramel Nut Sauce

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Last weekend, there just had to be Cinnamon Rolls. I took the base recipe from my book and did some experimenting with the frosting. Since I have recently become a true caramel lover, I tried a warm caramel nut sauce. So, I simply melted brown sugar, butter, heavy cream (all from the top of the calorie leaderboard) together with almonds. The taste was incredible. Compared to traditional cinnamon rolls the sauce is way thinner and is more ‚absorbed‘ by the roll. The result is a soaked mixture of pure yummieness.

Cinnamon Rolls with warm Caramel Nut Sauce

Cinnamon Rolls with warm Caramel Nut Sauce

Cinnamon Rolls with warm Caramel Nut Sauce

Peanutbutter Apple Cake with Caramel Drizzle

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Sometimes on a Sunday, especially when the weather is bad, I just have to bake something. So this time I was experimenting with apples, peanutbutter and a dark caramel. As a basis for the cake, I used a standard Victoria Sponge recipe out of my book and added 10.000 cal of peanutbutter and a couple of apple slices. To also try something new with caramel, I made it dark. However, I had to be careful there as dark caramel is not as soft as the lighter version. In order to not pull all your teeth out, I only drizzled it on top of the cake. Looks yummy, but I am not 100% happy with the result in taste. But definitely worth exploring further. Maybe I need to use more apples next time.

Peanutbutter Apple Cake with Caramel Drizzle

Peanutbutter Apple Cake with Caramel Drizzle