Wilton’s Even Bake Strips
Lavazza Creme Gusto
Desert Pepper Mild Salsa
Salted Dark Chocolate (Find brand)
Mama Lupe’s Tortillas
IsoFemme Protein Powder
Trader Joe’s Coffee Concentrate
Village Ice Cream’s Cereal Milk Ice Cream
Now Plus Xylitol
Starbucks Peru blend
Fennel Frond Pesto:
- Too much salt (add less next time)
- Recipes used
Paleoleap Slow Cooker Chicken:
- Make sure to use bone-in, skin-on chicken breast next time
Equilibria’s Chicken Waldorf Salad:
I’m so excited to write my very first recipe post! Last weekend, my boyfriend flew in from Vancouver to come and visit me. Because I would not be able to visit him on his birthday in September, we agreed that we would celebrate his birthday in Calgary. One of the recipes that I was dying to try is the Red Velvet Cheesecake recipe from Linda Lomelino’s book, Lomelino’s Cakes. Her recipes are so well written and the book is covered with gorgeous photos that just draw you in.
The recipe was such a success! The cake was absolutely fluffy and delicious. The lemon cheesecake centre provided a nice sourness to cut the richness of the cake. Prior to this recipe, I was never able to get my cakes to rise as much as I’d like. But with following Linda’s recipe down to the t, the cake turned out beautifully. For this recipe, I decided to use I am baker’s Cake Release recipe (to be posted later on). While it helped the cake from sticking to the pan, I think next time, I may try Linda’s recommendation of lining the cake pan with parchment paper to prevent a sponge-like texture. Here are the recipe and results below:
Red Velvet Cheesecake
Red Velvet Layers
1 cup Whole Milk
1 tbsp White Wine Vinegar
1 2/3 cups Flour
1 tsp Baking Soda
1 tbsp Cocoa Powder
2 tbsp Cornstarch
1 1/4 cups Granulated Sugar
2 Large Eggs
3/4 cup Sunflower or Canola Oil
Red Food Coloring
21 oz (595 gr) Cream Cheese
3/4 cup Granulated Sugar
1 tbsp juice and zest from 1 lemon
2 (4 oz) Large Eggs
2/3 cup Sour Cream
1 tbsp Flour
Cream Cheese Frosting
10 1/2 oz (298 gr) Cream Cheese
3/4 cup Confectioners’ Sugar
1 1/4 cup Whipping Cream
Red Velvet Layers:
Prepare two 8-inch pans with butter and flour, crumbs, or parchment paper.
Mix the milk and vinegar in a bowl. Let mixture stand 20-30 minutes until the mixture is room temperature and has thickened slightly. It will look as if it has separated.
Preheat the oven to 350 F
Sift the flour, baking soda, cocoa powder, cornstarch, and sugar in a separate bowl.
Whisk the eggs, oil, milk mixture, and coloring in a separate bowl, and stir in the dry ingredients. Beat for 1 minute, and divide the batter evenly between the prepared cake pans.
Bake the layers for 25-30 minutes or until a toothpick is inserted into the center comes out with moist crumbs.
Making the Cheesecake Layers:
Preheat the oven to 325 F
Line the bottom of a springform pan (the same size as the cake layers) with baking parchment.
Cream the cream cheese, sugar, and lemon juice and zest. Add the eggs, and beat for 1 minute more. Blend in the sour cream, and sift in the flour. Stir to mix, and pour the batter into the prepared pan.
Place the springform pan in a roasting pan, and place the pan in the oven. Pour the boiling water into the roasting pan, filling it halfway up the springform pan.
Bake for about 50 minutes or until the cheesecake is still slightly quivery, but still firm around the edges. Cool the cheesecake completely in the pan.
Cover the cheesecake and springform pan with plastic wrap, and freeze it for at least 2 hours. Freezing with stabilize the cheesecake so it won’t crumble when layered with the cake.
Making the Cream Cheese Frosting:
Cream the cream cheese and confectioners’ sugar in a bowl.
In a separate bowl, whip the cream until is think; fold it into the cream cheese mixture. If the frosting is clumpy, whip it until its smooth, but be careful not to whip too much – that will make it runny! If the frosting is not firm enough, refrigerate it for a while.
Assembling the Cake:
Take the cheesecake out of the freezer, but make sure it doesn’t defrost completely.
Begin by placing a red velvet layer on a cake plate or board.
Remove the plastic wrap from the cheesecake and release the rim and bottom of the springform pan. Place the cheesecake on top of the red velvet layer.
Top with the other red velvet layer, bottom side up. Cover the cake and allow the cheesecake to thaw. As the cheesecake thaws, it will shrink in and push out at the sides. Use a knife held at a 90 degree angle to cut away any extra cheesecake around the cake.
Cover the entire cake with a thin layer of Cream Cheese Frosting to catch any crumbs. Spackle away any unevenness. Refrigerate the cake for about 20 minutes.
Spread the rest of the frosting over the entire cake. Use a spoon to make a pattern in the frosting.