I wasn’t so sure how this will turn out. Will the paper forms come off easy? Will the little cakes be solid enough? Cake worries…. for nothing!
I am obsessed with making Mini Cheesecakes! This weekend I had 2 invitations. I made the amount of one big cheesecake on friday afternoon and brought half of the goodies to the saturday night dinner with family, the other half I froze and brought them with me to a birthday brunch on sunday.
You just prepare your muffin tray with muffin paper forms and the recipe can start!
You can keep them fresh in your fridge for 3 days. I just froze them for that short time to test, if they are still as good afterwards. They are! Just freeze them in a tupperware and the flavors are save.
I made my Cheesecake basic recipe, and then went on to create raspberry-Chocolate flavors. That’s the cool thing about it: after making the base, you can really just create the flavors you desire, mix in fruits, nuts, caramel, vanilla, chocolate, what every makes you happy!
And yes…even skull – shirt wearing rockers love little pink tarts.
Find the Recipe Here or go to the category “Cheesecakes”
Yesterday was my friends birthday. I asked her sister, what her favorite cake was and she said Poppy Seed or Chocolate. You know me: Why choose if you can have both, right?
A Poppy Seed Chocolate cake with a Marzipan layer
This Marzipan layer should have stayed in the middle, Poppy and Chocolate everywhere, but the little cake had other plans and made this incredible gooey chocolate marzipan base (Yes, it sunk). The bigger cake handled my plan a bit better. Either way, the taste was delightful and the little trick of the situation: You just act like the result is exactly what you wanted.
So I made a little experiment and the result was a beautiful cake, tasty and moist. Actually 2 beautiful cakes. A normal sized cake for my dear friend Andrea and this little sweety in the photo.
You probably know that tomorrow is Valentine’s day. And even if I and my soon to be husband don’t celebrate this at all (at least that’s what we say), it is hard to forget about it, if it’s all over the stores and commercials. So what happens is, a week before Valentine’s day I get reminded at least once a day, that this day is around the corner – This day we kind of don’t want to celebrate (Because why show love and gratitude on one day if you can show it every day).
But every time by the end of the week I capitulate: I just looove making presents and love notes and it’s just an other reason to bake some sweets for my love – with a little self cheating trick: I just bake it a day before – resisting the Valentines pressure
And then there is the other reason why to bake cakes: There is no lovelier smell for me then the smell of bread, cake or cookies in the oven, while it is raining or snowing outside. That simple.
But why is this cake so incredible rich and moist? The secret ingredient is no more a secret: Creme fraiche or Plantbased Cashew Sour Cream/ Silken Tofu
I hope you enjoy this recipe as much as I do and I wish everybody a beautiful Valentine’s day or just a great day without Valentine, whatever you prefer.
Find This Recipe Here or go to “Easy Desserts”
Good Sunday afternoon everyone
I’m just stopping by to say Hi and also to tell you that I am
not sorry, but this Cheesecake-Mania on my Page will probably continue, as it is still the most wanted Dessert at every Party. I might promise though to stop making them with Raspberries, as it seems a bit uncreative…. (uncreative maybe, but freakin’ delicious!) But before I want to promise this: Here my hopefully last Raspberry Cheesecake (for a while).
Are you ready for the one and only: Raspberry – White Chocolate Cheesecake – Vol.2 – The Nutty
A layer of Coconut Cheesecake with a layer of Raspberries, with a layer of thick and creamy white Chocolate Cheesecake, topped with roasted Almonds
Find this Recipe Here or in my New Recipe section “Cheesecakes”
A great sunday to you and until next time with two super yummie guest post recipes!
Stay tuned, Emily
I don’t want to bore you with an other Brownie recipe. A while ago Blondies have made the round and became kitchen favorites.
I spontaneously wanted to bake for my grandmother and searched through my kitchen cupboards to find the perfect ingredients for this perfect sweet treat, which I didn’t really know what it would be. So, thinking of a Brownie/Blondie….
…………. the “Pinkie” was born!
– A brownie consistency with white chocolate, Almonds, Coconut and Blueberries! Addictive!
Find my Recipe here or go to “Easy Desserts” for pinkalicious moments!
This chocolate cake with liquid center is baked in 11 minutes and you can serve it while it’s still hot. A winner for all chocolate lovers. I do recommend to always use swiss or belgian chocolate to cook or bake. … Continue reading