cream cheese – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Tue, 09 Aug 2022 19:46:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 cream cheese – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 Lemon-Poppyseed Cake https://aubreyabouttown.com/recipe/lemon-poppyseed-cake/ https://aubreyabouttown.com/recipe/lemon-poppyseed-cake/#respond Mon, 24 Jan 2022 13:00:46 +0000 http://aubreyabouttown.com/?post_type=recipe&p=4046 This all-American classic is a zesty and decedent cake perfect year around. Und a super-flexible recipe that makes an equally terrific Bundt cake, see ‘Notes’ below. 

  • White chocolate buttercream
  • Lemon curd
  • Crumb coat of frosting
  • Lemon-Poppyseed Cake
    Aubrey’s Lemon-Poppyseed Cake

Lemon-Poppyseed Cake
This recipe is soaked in a lemon-vodka syrup for a rich, moist, and sinfully boozy cake. The vodka may be omitted from the lemon syrup for a more kid-friendly alternative, however, for the adventurous, a more intense cake may be achieved by increasing the citron vodka (from 1/4 cup) to 1/3 cup.
Servings12 slices
Prep Time1 hr
Cook Time35 mins
Passive Time3 hrs
Ingredients
For the Lemon-Poppyseed Cake
Lemon Simple Syrup
American White Chocolate Cream Cheese Buttercream
Instructions
Prepare Lemon-Poppyseed Cake:
  1. Preheat oven to 350 degrees. Grease bottoms of two 9-inch round cake pans. Line cake pans with 9-inch parchment cake rounds.
  2. Grease parchment cake rounds and sides of cake pans, lightly dust pans with flour, tapping out excess flour, set aside.
  3. Sift cake flour, baking powder, and baking soda into a large mixing bowl. Add kosher salt and poppy seeds and whisk 20 seconds to distribute poppyseeds throughout flour mixture, set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and lemon zest until mixture becomes very pale and fluffy.
  5. Mix in vegetable oil and blend in eggs one
  6. at a time, mixing just until combined after each addition.
  7. In a liquid measuring cup mix together buttermilk, lemon juice, lemon extract and vanilla extract.
  8. Add 1/3 of the flour mixture to the butter/sugar mixture. Mix on low speed just until combined.
  9. Add in 1/2 of the buttermilk mixture and mix just until combined. Add another 1/3 of the flour mixture - mixing until combined. Mix in remaining half of the buttermilk mixture and finish by mixing in the remaining flour mixture, being sure to scrape the bottom and sides of the bowl with a rubber spatula.
  10. Divide batter among the two prepared cake pans (for even distribution, use a kitchen scale to weight out cake batter.) Spread batter in pans
  11. Bake in preheated 350 degrees oven for 30-35 mins or until a toothpick inserted into center of cake comes out clean.
  12. Remove cake layers from oven and allow to cool in the pans on a wire cooling rack for 15 minutes. Invert cakes onto wire racks to cool completely.
  13. Transfer cake layers on to cardboard cake rounds.
  14. With a serrated bread knife, carefully and evenly slice off 1/8-inch off the tops of the cake layers to remove crust exposing the cake (this will allow for the lemon simple syrup to penetrate and soak into the cakes).
  15. Using a pastry brush, generously brush cakes with lemon simple syrup.
  16. Wrap each layer loosely with plastic wrap. Chill in the refrigerator for 2 hours or overnight.
For the lemon simple syrup:
  1. In a small saucepan set over medium-low heat whisk together lemon juice, water, and can sugar until sugar has dissolved. If using, add citron vodka, set aside and allow to cool to room temperature.
To Prepare American White Chocolate Cream Cheese Buttercream:
  1. Place white chocolate chips in a in a small microwave-safe bowl. Microwave white chocolate in 20-second intervals (stirring in between) for 60-80 seconds or until just melted, being careful not to scorch chocolate. set aside to cool to room temperature before continuing.
  2. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  3. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  4. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  5. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  6. Return bowl & paddle to the stand mixer.
  7. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; place onto a cake turntable/carousel, gently peel off parchment paper, top center with 1 cup of cream cheese buttercream. With an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Top with second layer (top down), and spread the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  3. Top with 1 cup of the buttercream, again, spreading from the center out.
  4. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides. It doesn’t need to be perfect, for this is a crumb coat just to set the cake.
  5. Refrigerate 30 minutes to set buttercream.
  6. Repeat the frosting step as above.
  7. Holding cake (from bottom of cake board) in one hand, gently press poppyseeds into the bottom third of the sides of the cake to garnish.
  8. Refrigerate 30 minutes or until service.
  9. Optional: top finished cake with an edible pastillage sugar poppy. See the ‘Notes’ section below for a link to purchase the red décortif poppy used to garnish the cake in the photo above.
  10. Although the cake is delicious cold directly from the refrigerator, the cake is best when allowed to sit out 45 minutes prior to serving.
Recipe Notes

To make as a Bundt cake:

Thoroughly brush the inside of a 12-cup Bundt cake pan with vegetable shortening. Dust with all-purpose flour. Fill with cake batter and bake in a pre-heated 350 degrees oven for 55 minutes or until a toothpick comes out clean when inserted in the cake. Cool 20 minutes in the pan. Invert onto a cooling rack to cool completely (about two hours). Return cake to the the Bundt pan. Pour lemon simple syrup evenly over cake, cover with plastic wrap, and allow to soak (at room temperature) for 1 hour, or overnight. Refrigerate cake until service. Invert cake onto a cake service plate. Serve with freshly whipped cream and fresh berries if desired. Serves 12.

Pastillage/Gum Paste Poppy

Visit my friend, Michelle Capogreco’s Etsy shop ‘Sweetpea Sugar Art’ for the edible red poppy I used on the cake pictured above. It was $25. - as well as many other beautiful edible art available in her shop.

Some may remember the gorgeous white crane she created for my birthday cake (created by Perfect Ending Cakes). At my Chinoiserie Birthday Party back in 2015 at Crystal Jade restaurant in San Francisco. Michelle ships worldwide from Syracuse, New York. http://www.etsy.com/listing/236969350

Handmade edible gum paste poppy cake topper
Photo credit: Sweetpea Sugar Art/Etsy


Aubrey’s Birthday Cake 2015
Photo credit: Drew Altizer Photography


Aubrey Brewster and his birthday cake, 2015 Photo credit: Drew Altizer Photography

Aubrey Brewster and his birthday cake, 2015
Photo credit: Drew Altizer Photography

]]> https://aubreyabouttown.com/recipe/lemon-poppyseed-cake/feed/ 0 4046 Coconut Cake with Coconut-Rum Pastry Cream and Vanilla Cream Cheese Buttercream https://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/ https://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/#respond Tue, 27 Apr 2021 19:53:02 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3792 Quintessentially Southern, everything coconut. An American classic perfect for any occasion where only extra special will do.

Creating a buttercream retaining wall for pastry cream cake filling.
Coconut Cake with Coconut-Rum Pastry Cream & Vanilla Cream Cheese Buttercream
Three layers of super-moist coconut sponge, layered with coconut rum crème pâtissière, vanilla cream cheese buttercream, glittered in sweetened flake coconut.
Servings12 slices
Prep Time1 hour
Cook Time30 mins
Passive Time6 hours
Ingredients
Coconut Cake
Coconut-Rum Pastry Cream (Easy Method)
Vanilla Cream Cheese Buttercream
Instructions
Prepare Coconut Cake
  1. Preheat oven to 350 degrees.
  2. Grease the sides and bottoms of three 8-inch round cake pans with vegetable shortening. Line the bottoms with an 8-inch parchment round and lightly grease the parchment then dust the pans with flour. Set aside.
  3. In the bowl of a stand mixer, sift together, cake flour and baking soda.
  4. Whisk in bakers sugar and kosher salt. Set aside.
  5. Fit stand mixer with the paddle attachment, and mix flour mixture and softened butter on LOW speed for 45 seconds, or until mixture resembles wet sand.
  6. With the mixture on LOW, add buttermilk and coconut milk, mix 1-1/2 minutes, scrapping the bottom and sides of the bowl with a rubber spatula halfway through, continue to mix until we’ll combined.
  7. Add egg whites, vanilla and coconut extracts to mixture, beat on MED-HIGH for 2 minutes, scraping the bottom and sides of the bowl with a rubber spatula after the first minute, continue until no lumps are visible.
  8. Remove bowl from stand mixer, with rubber spatula, mix in sweetened flaked coconut.
  9. Evenly distribute cake batter between the 3 greased and floured cake pans. Using a kitchen scale to weigh out the batter will insure even layers. (Mine usually weigh out to approximately 1lb and 6 grams each)
  10. Bake on the oven’s center rack for 25 minutes until evenly risen, golden brown, and a skewer comes out clean when inserted into the center of the cake.
  11. Allow cakes to cool in the pans for 15 minutes, then invert cakes from pans onto cooling racks, and allow to cool completely.
  12. Loosely individually wrap cake layers in plastic wrap, and refrigerate to chill. This can be done the day ahead.
Prepare the Coconut-Rum Pastry Cream
  1. In a medium size bowl, hand whisk egg yolks until foamy (about 30 seconds), set aside.
  2. In a saucepan, whisk together the packet of Coconut Pie Filling Mix, cornstarch, and whole milk until dissolved.
  3. Place over MED heat, and stir constantly for 12 or so minutes, until filling mixture has thickened and begins to bubble.
  4. Remove from heat.
  5. While whisking vigorously, add approximately 1 cup of the hot filling mixture to the yolks. This will “temper” the yolks, so they won’t scramble.
  6. Whisk in remaining hot filling mixture.
  7. Return mixture to the saucepan, and whisk constantly over MED heat for 2 minutes.
  8. Immediately remove from heat, pour mixture back into the bowl, mix in dark rum and butter, stir until butter has completely melted, set aside 5 minutes to cool.
  9. Stir mixture every 10 minutes, until it reaches room temperature.
  10. Place plastic wrap directly on to the Coconut-Rum pastry cream so a skin doesn’t form. Refrigerate 4 hours, or overnight to thicken completely.
Prepare the Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on MED-LOW speed until smooth (about 30 seconds), scraping the bottom & sides of the bowl with a rubber spatula.
  2. Stir in vanilla extract and heavy whipping cream. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here.) Beat on MED speed 1 minute, scrapping the bowl in between.
  3. With the mixer on LOW speed, gradually add confectioners sugar by heaping spoonfuls, mixing to incorporate after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to MED-HIGH, and beat until fluffy, 1-1/2 to 2 minutes.
  7. Cover with plastic wrap and set in a cool spot until ready to use.
Assemble Cake:
  1. Fit a pastry bag with a 5/8 inch round piping tip, fill with 1-1/2 cups buttercream, tighten opening by twisting to create pressure towards the tip.
  2. Center 1 chilled cake layer top down on to a 9-inch cardboard cake round; gently peel off parchment paper.
  3. Pipe a 5/8 inch border around the top circumference of the edge of the cake layer to create a parameter wall to hold in pastry cream.
  4. Top center with 1 cup of the coconut-rum pastry cream, and spread to the buttercream parameter with an offset spatula or dinner knife, spread from center-out to the edge of the buttercream.
  5. Repeat with second layer.
  6. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  7. Top cake with 1 cup of the buttercream, again, spreading from the center out.
  8. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  9. Refrigerate cake for 30 minutes to firm up buttercream.
  10. Repeat the previous 4 steps to add another layer of buttercream, refrigerating the cake for another 30 minutes to set the buttercream.
  11. Repeat icing the cake once more to create a sticky layer to adhere coconut.
  12. Place a large can on to a cookie sheet and place cake on top of the can.
  13. Gently press sweetened flaked coconut around the sides of the cake, pressing slightly to embed coconut into the sticky layer of buttercream. Allow excess coconut to fall on to cookie sheet. Dust top with coconut.
  14. Refrigerate cake 30 mins longer to set.
  15. Serves 12.
]]> https://aubreyabouttown.com/recipe/coconut-cake-with-coconut-rum-pastry-cream-and-vanilla-cream-cheese-buttercream/feed/ 0 3792 Guinness-Chocolate Cake with Bailey’s Irish Cream Cheese Buttercream https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/ https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/#respond Wed, 17 Mar 2021 08:40:30 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3743 Simple & whimsical. A creamy and ivory beginning, with a rich ebony finish; just like a tall glass of it’s namesake, Guinness. The perfect conclusion to a St. Patrick’s Day Supper.

Guinness-Chocolate Cake with Irish Cream Cheese Buttercream
A rich layer of Guinness Stout and cocoa enriched cake, topped with a velvety Bailey’s Irish Cream spiked cream cheese topping.
Ingredients
Guinness-Chocolate Cake
Bailey’s Irish Cream Cheese Buttercream
Instructions
Prepare Guinness-Chocolate Cake:
  1. Preheat oven to 350 degrees.
  2. Melt 3/4 cup butter, set aside.
  3. Grease sides and bottom of a 9-inch springform pan with vegetable shortening, place a 9-inch parchment round on the bottom. Dust sides of springform pan with flour. Set aside.
  4. In a large bowl, whisk together: all-purpose flour, baker’s sugar, cocoa powder, baking soda, and salt. Mix well.
  5. In a medium bowl, beat eggs.
  6. To the beaten eggs, whisk in: sour cream, Guinness Stout, and vanilla.
  7. Whisk wet mixture into flour mixture until well combined. Whisk in melted butter until fully incorporated and smooth.
  8. Pour cake batter into greased & parchment lined and floured 9-inch springform pan.
  9. Bake on the center rack in a preheated 350 degrees oven for 50 mins, or until a skewer comes out clean when inserted into the center of the cake. The cake should have risen into a cracked dome top.
  10. Remove pan from oven, and set on a cooling rack to cool for 20 mins, remove cake from springform pan, and cool completely on rack (about two hours).
  11. Loosely wrap cake in plastic wrap, and refrigerate until chilled (about 2 hours or overnight).
Prepare the Bailey’s Irish Cream Cheese Buttercream:
  1. In the bowl of a stand mixer, fitted with the paddle attachment, on MED speed, cream the butter & cream cheese together until combined; stopping to scrape the bottom & sides of the bowl with a rubber spatula.
  2. Add Bailey’s Irish Cream and vanilla extract, blend until smooth, again, scraping the bowl.
  3. With the mixer on LOW, spoon the confectioners sugar into the cream cheese mixture 1/2 cup at a time, blending after each addition.
  4. Scrape the sides of the bowl, and any confectioners sugar at the bottom of the bowl.
  5. Beat on MED-HIGH for 2 mins, or until light and fluffy.
Frost the Cake:
  1. Place cake on a cake drum, cake round, cake stand, or serving platter.
  2. On the top center of the Guinness-Chocolate cake, mound 3 cups of Bailey’s Irish Cream Cheese Buttercream.
  3. Using an offset spatula, gentle spread from the center out, frosting to the edge, leaving the sides of the cake bare.
  4. Keep covered in the refrigerator. Serves 10-12
]]> https://aubreyabouttown.com/recipe/guinness-chocolate-cake-with-baileys-irish-cream-cheese-buttercream/feed/ 0 3743 3-Layer Carrot Cake with Cream Cheese Buttercream https://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/ https://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/#respond Sun, 28 Feb 2021 13:54:52 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3576 Arguably one of America’s favorite cakes. Wether as cupcakes, jelly rolls, one layer or 12, this American classic has become a global phenomenon, in an incarnation.
I’m delighted to share my decadent take on this beloved cake, and I hope it becomes your go to fir any occasion.

  • Grate 3 cups fresh carrots
  • The Carrot Cake Batter
  • Use a scale to weigh batter for even layers
  • Tap pans on the counter to release air bubbles
  • If a skewer or toothpick come out clean, it’s ready
  • Even rise
  • Cool in pans on a rack 15 minutes
  • Allow butter & cream cheese come to room temperature
  • Gradually add confectioners sugar
  • Whip buttercream until light & fluffy
  • Light & fluffy buttercream
  • Spread buttercream from the center out
  • Dollop buttercream in center
  • Grease, line, and flour sides
  • Ice the top
  • Smooth sides of cake
  • Smooth edges inward with offset spatula
  • The star tip for scalloped border
  • Thoroughly blend colour
  • Gently press finely chopped walnuts into sides
  • Use a toothpick to add colour concentrate
  • Carefully place cake on cake drum or cake stand
  • Add a scalloped border
  • Buttercream carrot roots
  • Hold the ‘leaf’ tip vertically
  • Pipe on carrot in a ‘ball’ shape
  • Start carrot top, wiggling out
  • The Carrot Cake

3-Layer Carrot Cake with Cream Cheese Buttercream
This show-stopper, is grand. A tall cake, moist & decadent, and packed with fruit, this classic is beyond incredible, and will quickly become a favorite when you want to impress. See ‘Notes’ below for cupcakes
Servings12-16 slices
Prep Time20 mins
Cook Time35 mins
Passive Time5 hrs
Ingredients
Carrot Cake Batter
Cream Cheese Buttercream
Decorating Tools
Instructions
To Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius). Position rack in the center of the oven.
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, baker’s sugar, baking soda, cinnamon, nutmeg, and salt. Mix until cinnamon is visibly disbursed throughout.
  4. Add brown sugar, mix until combined.
  5. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  6. Stir in vanilla extract, pineapple, shredded carrots, applesauce, chopped walnuts, and sultanas. Mix with on MED speed until well combined, use a rubber spatula to scrape the bottom & sides of the bowl in-between mixing.
  7. Divide batter into three 9-inch greased & floured cake pans.
  8. Bake on the center rack in a preheated 350 degrees oven (with fan) for 35 minutes, or until a wooden pick inserted in center comes out clean.
  9. Cool in pans on wire racks 15 minutes.
  10. Remove from pans to wire racks, and cool completely, about 2 hours.
  11. Wrap cakes with plastic wrap and chill in refrigerator 1 hour to overnight.
To Prepare Cream Cheese Buttercream:
  1. In a stand mixer outfitted with the paddle attachment, beat cream cheese and butter on medium-low speed until smooth. Scraping sides of bowl with a rubber spatula.
  2. Stir in vanilla extract. (This recipe uses salted butter, if using unsalted, add 1/2 tsp salt here)
  3. Gradually add confectioners sugar, mixing on low speed until blended after each addition.
  4. Remove the paddle and bowl from mixer, and scrape the paddle, and bottom & sides of the bowl to loosen any confectioners sugar that may be on the bottom.
  5. Return bowl & paddle to the stand mixer.
  6. Increase speed to medium-high, and beat until fluffy, 1-1/2 to 2 minutes.
To Assemble Cake:
  1. Place 1 chilled Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, top center with 1 cup of cream cheese buttercream, and other an offset spatula or dinner knife, spread from center-out to the edge of the cake.
  2. Repeat with second layer.
  3. Top with third layer as before, now spreading the buttercream on the sides of the cake from the bottom in an upwards motion to the top, filling any spaces between layers as you go.
  4. Top with 1 cup of the buttercream, again, spreading from the center out.
  5. Using a cake smoother or pastry scraper, hold the smoother vertical against the side of the cake, and slowly turn the cake to smooth the sides.
  6. Press chopped walnuts into the sides of the cake to cover the sides.
  7. Fill piping bag fitted with a medium-sized star tip (I use the Wilton 1M tip) with 1-1/2 cups of cream cheese buttercream.
  8. Pipe a scallop border around the border on top of the cake, by holding the tip at a 45 degree angle on the surface of the cake, and gently squeezing the bag in an upwards motion, then down, releasing pressure, and pulling to a tip (tail), in a wave shape. Repeat around the border of the cake. Serves 12-16
Optional - To Make Buttercream ‘Carrot’ Decorations,
  1. In a small bowl, mix 2/3 cup buttercream with a very small amount of orange food colour, or equal amounts of red & yellow to achieve desired colour. Fill a pastry bag, fitted with a medium-small round tip (I use the Wilton 1A tip) with the orange buttercream.
  2. In another small bowl, mix 1/4 cup buttercream with a very small amount of ‘Kelly’ green food colour to achieve desired shade. Fill a pastry bag, fitted with a ‘leaf” tip (I use the Ateco 352 tip) with the green buttercream.
  3. Select on the top of the cake where you wish to pipe the carrots, I do six equally around the top, pointing towards the center. Pipe 12 or 16 if you prefer a carrot on each slice of cake.
  4. Holding the tip at a 45 degree angle against the inside of the scalloped border, gently squeeze piping bag to for a little ball, stop, press one more ball, release pressure, and pull into a point (tail) towards the center to creat a 1-1/2 inch baby carrot. Each little ball represents the ridges of an actual carrot. Repeat.
  5. For the ‘carrot top’, hold the green buttercream-filled pastry bag’s leaf tip at a 45 degree angle on the top of the bulbous end of the carrot, gently squeeze bag while pulling back towards the scalloped border in a ‘wiggling’ motion, releasing pressure and pulling out to a tip.
Recipe Notes

Cupcakes & Mini Cupcakes

This recipe makes 3 dozen (36) full-size cupcakes. Fill cupcake liners 1/4 inch from the top, bake 25 minutes, or until a toothpick or wooden skewer comes out clean when inserted into the middle of a cupcake.

Mini Cupcakes

Mini Carrot 2” Cupcakes

Mini 2-inch White Gold-Lined Cupcake Liner

Makes 80 mini 2” cupcakes. I use these gold-lined mini cupcake liners (they are available in pink, sky blue, brown, and white - as pictured above). They are ridged, and stand on their own, without any need for mini cupcakes tins; simply fill them with cake batter 1/4 inch from the top, place on a baking sheet pan (takes two sheet pans, 40 each), and bake in at 350 degrees, for 18 minutes, or until a toothpick or wooden skewer comes out clean when inserted in the middle of a cupcake.

Recipe Variations & Substitutes

Golden raisins are a perfect substitute for sultanas.

Try chopped pecans instead of walnuts, or a combination of both!

Try adding 1/2 cup finely chopped candied ginger root to the batter to add a warm touch of spice.

]]> https://aubreyabouttown.com/recipe/3-layer-carrot-cake-with-cream-cheese-buttercream/feed/ 0 3576 Classic Cheesecake with Sour Cream-Cheese Topping https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/ https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/#respond Tue, 17 Nov 2020 20:14:39 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2984 The best cheesecake you’ll ever taste, trust. Perfect balance of tangy & sweet, and creamy all-the-way through.

Classic Cheesecake
Servings10 slices
Prep Time15 mins
Cook Time35 mins
Passive Time8 hours
Ingredients
Graham Cracker Crust
Cheesecake Batter
Sour Cream-Cheese Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, and sugar. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and evenly press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely (about 25 mins).
  11. Prepare Cheesecake Batter.
To Prepare Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix sour cream, lemon juice (add zest of 1 lemon if a more bright and citrusy cake is preferred), flour, cornstarch, and salt into cream cheese mixture, continue to beat with mixer until smooth, and no lumps of flour or corn starch remain - being sure to scrape the sides of the bowl with a rubber spatula.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place pan with the prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, using an off-set spatula to evenly spread out filling in necessary.
  7. Place on your oven’s center rack, and bake for 30-35 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled. And will help prevent a crack from forming.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar. This step will “ripen” the cheesecake, giving it that signature ‘tanginess’.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. With an off-set spatula, evenly spread Sour Cream-Cheese Topping over the top of the cheesecake.
  12. Refrigerate 2 hours longer.
  13. Serves 10.
To Prepare Sour Cream-Cheese Topping
  1. Beat cream cheese, sugar, sour cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the top of the cheesecake, refrigerate at least two hours to set.
]]> https://aubreyabouttown.com/recipe/classic-cheesecake-with-sour-cream-cheese-topping/feed/ 0 2984 Chocolate Cheesecake https://aubreyabouttown.com/recipe/chocolate-cheesecake/ https://aubreyabouttown.com/recipe/chocolate-cheesecake/#respond Mon, 02 Nov 2020 10:00:42 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2871 If you love chocolate mousse, but you’re torn between it and the cheesecake, then worry no longer, this divine combination between both is your jam…chocoholics rejoice!

Chocolate Cheesecake
Though, perfectly delightful directly from the refrigerator, the chocolate flavor is more intense when removed from the refrigerator for an hour, and served at room temperature.
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Chocolate Wafer Crust
Chocolate Cheesecake Filling
Chocolate Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  3. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  4. Gently twist Oreo cookies to separate into 36 wafers. With the back of a pairing knife or dinner knife, scrap off the ‘Stuff’ (cream filling), discard filling.
  5. Add chocolate wafers, flour, sugar, and cocoa powder to a gallon-size zipper bag. Press air from bag, and seal.
  6. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush chocolate wafers to a mealy crumb. Shake bag to combine.
  7. Add melted butter, and shake and massage bag until the water crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  8. Evenly disperse crust mixture into the bottom of prepared springform pan.
  9. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/4 inch thick lip around the circumference to form a short-sided crust up the sides of the pan (about 1-inch).
  10. Bake in preheated 350 degrees oven for 12 mins.
  11. Immediately transfer pan to a wire rack, let cool completely (about 20 minutes)
  12. Prepare Chocolate Cheesecake Filling.
To Prepare Cheesecake Filling
  1. Adjust oven temperature to 325 degrees.
  2. With a chef’s knife, chop chocolate (or use chips). Add chopped chocolate (or chips) to a microwave-safe bowl, melt on HIGH at intervals of 20 seconds, stirring in-between. Repeat until melted, and only small unmelted pieces remain, stir to finish melting. Set aside.
  3. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  4. Mix sour cream, flour, and cornstarch into cream cheese mixture, beat until well combined.
  5. Add eggs one at a time, mixing well after each addition.
  6. Separate 1/3 cheesecake filling, set aside.
  7. Add melted chocolate to the other 2/3 of cheesecake mixture, combine until no streaks of white batter remain.
  8. Place prepared crust on a baking sheet.
  9. Pour chocolate cheesecake filling over crust, using an off-set spatula to evenly spread out filling.
  10. Place on your oven’s center rack, and bake for 30 minutes. Holding cake by the baking sheet, carefully remove cake from oven.
  11. Working from the outside-in, gently pour the remaining 1/3 cheesecake batter over the chocolate batter, carefully return to the oven.
  12. Continue to bake for 15 minutes longer, or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  13. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  14. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours). The cheesecake will shrink slightly, and pull away from the pan.
  15. Refrigerate cheesecake for at least 4 hours or better, overnight.
  16. Remove cheesecake from pan, and position on to a cake stand or serving plate. With an off-set spatula, evenly spread Vanilla Cheesecake Topping over the top of the cheesecake.
  17. Refrigerate 2 hours longer to set.
  18. Serves 10.
To Prepare Topping
  1. With a hand mixer or wooden spoon , beat the softened cream cheese, sugar, cream, and vanilla together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. Add melted chocolate, beat until fluffy, and no white streaks remain.
  4. Transfer topping to a piping bag, fitted with a star tip. Pipe a scalloped border around top circumstance of cheesecake by gently pressing down, and lifting up slightly, then out into a tail - like a capital R or a wave (as photographed). Or rosettes, by positioning tip flat on the cake holding the pastry bag vertically, gently squeezing While lifting and releasing to form a ‘kiss’. Alternatively, for a simpler finish; with an off-set spatula, spread topping evenly over the cheesecake.
  5. Refrigerate two hours to set.
Recipe Notes

Notes:

 

Related Video:

Chocolate Cheesecake

]]> https://aubreyabouttown.com/recipe/chocolate-cheesecake/feed/ 0 2871 Aubrey’s Classic Pumpkin Cheesecake https://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/ https://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/#respond Thu, 22 Oct 2020 02:33:25 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2822 I’ve been baking this autumnal classic for years, and it has been a crowd favorite for just as long. It travels beautifully for when you’re called upon to bring the Thanksgiving dessert, and ships effortlessly for those homemade holiday gifts. See notes at the bottom of page for gift giving tips!

Classic Pumpkin Cheesecake
Servings10 slices
Prep Time30 mins
Cook Time45 mins
Passive Time8-10 hours
Ingredients
Cinnamon-Graham Crust
Pumpkin Cheesecake Filling
Vanilla Cheesecake Topping
Instructions
To Prepare Crust
  1. Preheat oven to 350 degrees.
  2. Melt 1/3 cup butter in the microwave, or over the stove in a small saucepan, set aside.
  3. Line the bottom of an 8-inch springform pan with an 8-inch parchment disc.
  4. To a large 1 gallon size plastic zipper bag, add: graham crackers, flour, sugar, and cinnamon. Press air from bag, and seal.
  5. Lay zipper bag flat, and with a rolling pin, wine bottle, are the back of a skillet, roll across the bag to crush graham crackers to a mealy crumb. Shake bag to combine.
  6. Add melted butter, and shake and massage bag until the crust mixture resembles wet sand. Check with your fingertips to ensure butter has fully coated the flour & crumb mixture.
  7. Evenly disperse crust mixture into the bottom of prepared springform pan.
  8. With the bottom of a straight-sided water glass or measuring cup, working from the center-out, gently and eventually press crumbs into the bottom of the pan, working out to the sides, form a 1/2 lip around the circumference to form a short-sided crust up the sides of the pan (about 1/2 an inch).
  9. Bake in preheated 350 degrees oven for 12 mins.
  10. Transfer pan to a rack, let cool completely.
  11. Prepare Pumpkin Cheesecake Filling.
To Prepare The Pumpkin Cheesecake
  1. Adjust oven temperature to 325 degrees.
  2. In a bowl of a stand mixer or a large bowl with a hand mixer, beat together: softened cream cheese, sugar, heavy cream, and vanilla, being sure to scrape the sides of the bowl with a rubber spatula, blend until smooth, and sugar has dissolved.
  3. Mix in pumpkin, flour, and cornstarch, pumpkin pie spice, and nutmeg into cream cheese mixture, combine until no streaks of white batter remain.
  4. Add eggs one at a time, mixing well after each addition.
  5. Place prepared crust on a baking sheet.
  6. Pour cheesecake filling over crust, (1/4 inch from the top to allow for a slight rise) using an off-set spatula to evenly spread out filling.
  7. Place on your oven’s center rack, and bake for 45 minutes or until the edges of the top of the cheesecake begin to puff slightly and the center slightly jiggles (but has not puffed) when gently wiggled.
  8. Turn off heat, and open the oven door slightly, using a rolled-up kitchen towel to keep the door open a jar.
  9. Allow cheesecake to cool in and along with the oven until room temperature (about 4 hours).
  10. Refrigerate cheesecake for at least 4 hours or better, overnight.
  11. Center the Vanilla Cheesecake Topping in on large dollop on top of the center of the cheesecake, from the center out, with an off-set spatula, evenly spread over the top of the cheesecake.
  12. Refrigerate 2 hours longer. Serves 10.
To Prepare Topping
  1. Mix ingredients together until smooth, and sugar has completely dissolved.
  2. To check if the sugar has dissolved, rub a bit of topping between your fingers to check for grittiness.
  3. With an off-set spatula, spread topping evenly over the cheesecake, refrigerate two hours to set.
Recipe Notes

Cheesecake freezes beautifully, and it one of the easiest cakes to ship - and who wouldn’t want to receive one?

These 7-1/4 inch oven-safe paper ‘Panettone‘ pans are perfect for presenting and giving your pumpkin cheesecake. Just use them as you would a springform pan. They even have a pull tab to easily remove the cake. They are available on Amazon. 

7-1/4 inch oven-safe paper Panettone pan

]]> https://aubreyabouttown.com/recipe/aubreys-classic-pumpkin-cheesecake/feed/ 0 2822 Port-Cheddar Pecan Ball https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/ https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/#respond Wed, 03 Jun 2020 11:03:00 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2585 Happy Hour just got that much more happier. The savory and addictive Port Cheddar is the perfect addition to your cocktail hour cheeseboard.

  • Step 4: Port-Shallot Reduction
  • Step 6: Smooth Cheddar Mixture
  • Step 7: Divide Cheddar Mixture, Add Port to Half.
  • Assembly, Step 2
  • Assembly, Step 3
  • Assembly, Step 4 – Roll in pecans
Port-Cheddar Pecan Ball
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Spread pecans on a parchment lined baking sheet, toast in preheated oven for 6 minutes.
  3. Transfer toasted pecans to a plate to cool for 20 minutes.
  4. With a sharp knife, finely chop cooled pecans. Set aside.
  5. In a small saucepan, over medium heat, simmer minced shallots and port wine for 20 minutes, or until reduced and only 1-1/2 tbsps of liquid remain and shallots have become dark purple in colour. Transfer to a small bowl to cool.
  6. On a box grater or in food processor outfitted with the shredding blade, shred cheddar cheese. Set aside.
  7. In a food processor, outfitted with the regular blade, add shredded cheddar, cream cheese, heavy cream, granulated onion, granulated garlic, and salt.
  8. Occasionally scraping the sides of the bowl with a rubber spatula, process until very smooth.
  9. Divide cheddar mixture evenly between two small bowls. Add cooled port-shallot reduction to one of the cheddar mixtures and mix until fully blended - it should have turned purple in colour.
  10. Cover both bowls with plant wrap, refrigerate until they’ve completely set and are somewhat firm (about two hours or overnight).
To Assemble Port-Cheddar Pecan Ball:
  1. Lay out a square piece of plastic wrap onto the work service.
  2. Using a table spoon, scoop out a heaping spoonful of the plain cheddar mixture, then scoop a spoonful of the port cheese mixture, alternating cheddar and port cheese mixtures, building a pile of spoonfuls.
  3. Pull up edges of plastic wrap, and twist ends together forming a orange and purple marbleized ball wrapped in plastic.
  4. Refrigerate another hour in a ball shape to firm up.
  5. Pour chopped toasted pecans onto the work surface and roll cheese ball into pecans to cover completely. Wrap in plastic and refrigerate until ready to serve.
  6. Unwrap cheese ball serve on a cheeseboard or platter. Serve with sliced baguette and assorted crackers.
Recipe Notes

Alternatively, omit pecans, and store and serve Port Cheddar spread in a ceramic cheese crock.

]]> https://aubreyabouttown.com/recipe/port-cheddar-pecan-ball/feed/ 0 2585 Exquisitely Decedent: Hummingbird Cake https://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/ https://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/#respond Fri, 22 May 2020 08:33:26 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2377 This quintessential Southern classic is my absolute favorite cake. Packed with banana, pineapple, and toasted pecans, this cake is boss.

If Mae West was a Cake, she’d be this one right here; it’s indomitable, sultry & sweet, and the kind you say “I’ll just have a sliver…May I have another slice?!”.

– Aubrey Brewster

Weighing in at nearly 8 pounds, it’s a force to be reckoned with!

I’m so delighted to share this incredible recipe with you, and I hope you come to love it as I do. This one is from my heart.

Hummingbird Cake
This beyond decedent cake will quickly become a favorite.
Servings12 slices
Prep Time30 mins
Cook Time25 mins
Passive Time90 mins
Ingredients
Cake Batter
Vanilla Bean Cream Cheese Frosting
Instructions
Prepare Cake Batter:
  1. Pre-heat oven to 350 degrees fahrenheit (176 celsius).
  2. Grease bottom & sides of three 9-inch round cake pans with vegetable shortening. Line bottoms with parchment rounds, dust sides with flour.
  3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  4. Add beaten eggs and vegetable oil, stirring just until dry ingredients are moistened.
  5. Stir in vanilla extract, pineapple, chopped bananas, and toasted chopped pecans.
  6. Divide batter into three 9-inch greased & floured cake pans.
  7. Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 15 minutes.
  8. Remove from pans to wire racks, and cool completely, about 2 hours.
Prepare Vanilla Bean Cream Cheese Frosting:
  1. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth.
  2. Gradually add confectioners sugar, beating at low speed until blended after each addition.
  3. Stir in vanilla bean paste. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble the Hummingbird Cake
  1. Place 1 Cake Layer top down on a 9-inch cardboard cake round; gently peel off parchment paper, spread top with 1-1/2 cups of the frosting.
  2. Repeat with second layer.
  3. Repeat and top with third layer, spreading frosting over top and sides of cake.
  4. Sprinkle finely chopped toasted pecans on top, 1-inch from the edge.
  5. Fill piping bag fitted with a star tip and fill with remaining frosting.
  6. Pipe a scallop border around the edge of the chopped pecans.
  7. Place the 12 toasted pecan halves on top of the scalloped border, denoting each slice.
  8. Alternatively, press toasted chopped pecans around sides of cake.
Recipe Notes

Alternatively, This recipe will also make a 1-layer 9”x13” cake, or 18 cupcakes. 

]]> https://aubreyabouttown.com/recipe/exquisitely-decedent-hummingbird-cake/feed/ 0 2377 Southern Pantry: Pimento Cheese https://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/ https://aubreyabouttown.com/recipe/southern-pantry-pimento-cheese/#respond Mon, 18 May 2020 10:59:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2302 An on-hand refrigerator staple in any respectable Southerner’s home. The perfect go to when guests stop by, with club crackers, crudités, Swedish rye crackers (pictured) and Melba toasts or baguette crustinis (what have you). Also makes the perfect after-school grilled cheese sandwich (with a slice of tomato & ham) and for a quick & easy midweek pasta supper (just toss in hot freshly boiled pasta with a handful of peas).

Pimento Cheese
Servings20 servings
Prep Time10 mins
Ingredients
Instructions
  1. To the bowl of a food processor add ALL ingredients.
  2. Using the pulse function, process with stop & go pulses until chunky, scraping down sides of bowl with a rubber spatula in between pulses.
  3. Continue to process until smooth.
  4. Transfer to an airtight container, mason jar, or ceramic cheese crock.
  5. Refrigerate for 3 hours to thicken to a thick spreadable consistency. Pimento Cheese will keep for two weeks refrigerated.
  6. Serve with crackers or baguette slices.
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