TesE Treats & Eats

11/21/2024

🥮 Southern Pecan Layer Cake with Cream Cheese Frosting 🥮

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup whole milk

2 tsp vanilla extract

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 ½ cups chopped pecans, toasted

For the Cream Cheese Frosting:

8 oz cream cheese, softened

½ cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

½ cup chopped pecans for garnish (optional)

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Instructions:

🌟 Prepare the Cake Layers:

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper.

2. Toast the Pecans:

Spread pecans on a baking sheet and toast in the oven for 5–7 minutes, until fragrant. Let them cool.

3. Mix the Batter:

In a large bowl, cream together the butter and sugar until fluffy.

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

In another bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined.

Fold in the toasted pecans gently.

4. Bake:

Divide the batter evenly among the prepared pans.

Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

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🌟 Make the Frosting:

1. In a mixing bowl, beat cream cheese and butter until smooth and creamy.

2. Gradually add powdered sugar, 1 cup at a time, beating until fluffy.

3. Stir in vanilla extract.

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🌟 Assemble the Cake:

1. Place one cake layer on a serving plate and spread an even layer of frosting on top.

2. Repeat with the remaining layers, frosting the sides and top of the cake.

3. Garnish with pecan halves or chopped pecans around the sides and top.
🍰 Tips for Success:

Toasting the pecans enhances their flavor.

Let the cake cool completely before frosting to prevent the frosting from melting.

11/21/2024

Will try using a pastry dough (light/flaky crust) and either a pescatarian or vegetarian version.

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11/21/2024

11/21/2024

Blackberry and Cherry Cheesecake with Chocolate Base

🕒 Preparation Time:

Prep: 30 minutes

Cook: 50 minutes

Chill: 4 hours

🍰 Servings:

8 slices

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Ingredients:

Chocolate Base:

200 g (7 oz) chocolate sandwich cookies (like Oreos)

80 g (1/3 cup) unsalted butter, melted

Cheesecake Filling:

450 g (16 oz) cream cheese, softened

200 g (1 cup) granulated sugar

3 large eggs

1 tsp vanilla extract

120 ml (1/2 cup) heavy cream

100 g (1/2 cup) blackberries (pureed)

100 g (1/2 cup) cherries (pureed)

Topping:

100 g (1/2 cup) cherry jam

Fresh blackberries and cherries for garnish

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Instructions:

1. Make the Chocolate Base:

1. Preheat oven to 160°C (320°F).

2. Crush the cookies into fine crumbs using a food processor.

3. Mix with melted butter until the crumbs are evenly coated.

4. Press the mixture into the bottom of a springform pan and chill for 15 minutes.

2. Prepare the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and sugar until smooth.

2. Add eggs, one at a time, beating after each addition.

3. Mix in vanilla extract and heavy cream.

4. Divide the batter into two equal portions.

5. Add blackberry puree to one portion and cherry puree to the other, mixing well.

3. Layer the Cheesecake:

1. Pour the blackberry filling over the chilled base and smooth the top.

2. Carefully add the cherry filling on top, creating distinct layers.

4. Bake the Cheesecake:

1. Wrap the bottom of the springform pan with foil and place it in a water bath.

2. Bake for 45–50 minutes or until the center is slightly jiggly.

3. Let the cheesecake cool to room temperature, then chill in the refrigerator for 4 hours or overnight.

5. Add the Topping:

1. Drizzle cherry jam over the top of the cheesecake.

2. Garnish with fresh blackberries and cherries

11/21/2024

🍫 Reese's peanut butter cup roll cake 🍫🥜

Ingredients:

For the Cake:

3/4 cup (95g) all-purpose flour
1/4 cup (30g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
3/4 cup (150g) granulated sugar
1 teaspoon vanilla extract
2 tablespoons vegetable oil
Powdered sugar (for dusting)
For the Filling:

1 cup (240ml) heavy cream
1/4 cup (60g) creamy peanut butter
1/2 cup (65g) powdered sugar
1/2 teaspoon vanilla extract
1/2 cup chopped Reese's peanut butter cups
For the Chocolate Ganache:

1/2 cup (120ml) heavy cream
1 cup (175g) semi-sweet chocolate chips
For Garnish:

Chopped Reese's peanut butter cups
Drizzle of peanut butter (optional)
Directions:

1- Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.,

2- Make the Cake Batter: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate large bowl, beat the eggs and sugar until thick and pale, about 5 minutes. Stir in the vanilla extract and oil. Gradually fold in the dry ingredients until just combined.,

3- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Bake for 10-12 minutes, or until the cake springs back when touched. Do not overbake.,

4- Roll the Cake: Dust a clean kitchen towel with powdered sugar. Turn the warm cake onto the towel and peel off the parchment paper. Roll the cake up tightly with the towel (starting from the short end) and let it cool completely.,

5- Prepare the Filling: In a mixing bowl, beat the heavy cream, peanut butter, powdered sugar, and vanilla extract until stiff peaks form. Gently fold in the chopped Reese's.,

6- Fill the Cake: Carefully unroll the cooled cake. Spread the peanut butter filling evenly over the surface. Re-roll the cake (without the towel) and place seam-side down on a platter.,

7- Make the Ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips and let sit for 1-2 minutes. Stir until smooth.,

8- Decorate the Cake: Pour the ganache over the rolled cake, letting it drip down the sides. Garnish with chopped Reese's and a drizzle of peanut butter if desired.,

9- Chill and Serve: Refrigerate the cake for at least 1 hour to set before slicing and serving.,
10- Enjoy your decadent Reese's peanut butter cup roll cake!

Prep Time: 30 minutes | Baking Time: 10-12 minutes | Total Time: 2 hours (including cooling and chilling) | Servings: 8-10 slices

11/21/2024

Cranberry Orange Loaf with Orange Glaze
Ingredients:
For the loaf:
• 1 cup fresh cranberries, coated with 1/2 teaspoon flour (reserve some for topping)
• Dry ingredients:
o 1 1/2 cups all-purpose flour
o 1 1/2 teaspoons baking powder
o 1/2 teaspoon baking soda
o 1/2 teaspoon salt
• Wet ingredients:
o 1/2 cup thick yogurt
o 3/4 cup castor sugar or granulated cane sugar
o 1/2 cup orange juice
o 1/3 cup vegetable oil
o 1 tablespoon orange zest
o 1 teaspoon vanilla extract
For the orange glaze:
• 1 cup icing sugar/confectioner's sugar
• 2-3 tablespoons orange juice (add a tablespoon at a time)
• 1 teaspoon orange zest
• 1 tablespoon melted butter
Directions:
1. Preheat the oven to 350°F (180°C). Grease and line a 9x5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In another bowl, mix the wet ingredients: yogurt, sugar, orange juice, vegetable oil, orange zest, and vanilla extract. Whisk until smooth and well combined.
4. Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined; do not overmix.
5. Fold in the floured cranberries, reserving a few for topping.
6. Pour the batter into the prepared loaf pan. Sprinkle the reserved cranberries on top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze:
1. In a small bowl, combine the icing sugar, orange juice (adding a tablespoon at a time), orange zest, and melted butter. Whisk until smooth and pourable.
2. Once the loaf is completely cool, drizzle the orange glaze over the top.

11/21/2024

🍽️ Cheesy mashed potato puffs 🍠✨

Ingredients:

2 cups (450 g) mashed potatoes (leftovers work great)

1 cup (100 g) shredded cheddar cheese

½ cup (120 ml) sour cream

2 large eggs, beaten

¼ cup (30 g) all-purpose flour

1 teaspoon garlic powder

1 teaspoon dried chives

Salt and pepper to taste

Non-stick cooking spray

Fresh parsley for garnish

Directions:

Preheat your oven to 400°F (200°C). Lightly grease a muffin tin with non-stick cooking spray.

In a large mixing bowl, combine the mashed potatoes, shredded cheddar cheese, sour cream, beaten eggs, flour, garlic powder, dried chives, salt, and pepper. Mix until well combined.

Scoop the potato mixture into the prepared muffin tin, filling each cup about three-quarters full.

Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and slightly crispy.

Allow the puffs to cool in the tin for 5 minutes before removing them.

Garnish with fresh parsley before serving.

Enjoy your delicious cheesy mashed potato puffs as a snack, appetizer, or side dish!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 180 kcal | Servings: 12 puffs