Videos on this Page:

Strawberry Cake with Cream Cheese Whipped Cream Frosting

Strawberry ‘Heart’ Cheesecake

Lemon Bars

Black and White Cheesecake

Pistachio Cake with Honey Vanilla Buttercream

Chocolate Raspberry Cake

Chocolate Peanut Butter Cupcakes

Raspberry Cream Cheese Coffee Cake


 

Strawberry Cake with Cream Cheese Whipped Cream Frosting

Ingredients

For the Cake
2 3/4 cups all purpose flour (405 grams)
2 teaspoons baking powder (7 grams)
a pinch of salt
1 cup butter (240 grams)
2 cups granulated sugar (406 grams)
4 eggs
1 teaspoon vanilla
1 cup milk (250 ml)

For the Frosting
2 cups heavy cream (whipping cream) (500ml)
1 pack (8 oz / 227 grams) cream cheese
1/2 cup (100 grams) granulated sugar
1 cup fresh strawberries

Extra strawberries for decorating

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Strawberry ‘Heart’ Cheesecake

 

 

The recipe for this cheesecake has been meticulously developed, tested, retested, tweaked and finally, come close to perfection. Whether you love cheesecakes or not, you’re going to love this cheesecake. In all fairness, it doesn’t only contain cheese (since I’m not a fan of cheesy cheesecake), but never the less, it’s still a cheesecake and it’s one of the best you’re going to try! :))
Enjoy!!

Note: Prepare this at least one day before the day you intend to have it!
Ingredients:

For the base:
200 grams honey graham cookies
150 grams butter, melted

For the Strawberry Sauce:
1 tablespoon strawberry jam
1 cup (150 grams) largely sliced strawberries

For the cheesecake:
1 cup sugar (235 grams)
1 cup heavy cream (250 ml)
1/2 cup labnah (125 ml)
2 (8 oz) packs of cream cheese: total of 16 oz (452 grams)
1 can (170 grams) thick cream
2 tablespoons corn starch, sifted (16 grams)
4 eggs
1 teaspoon vanilla
1 to 2 litres hot water (for the water bath)

* Make sure all the ingredients are at room temperature

 

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Lemon Bars

Description

‘Tis the season to eat lemons…and what better way to eat lemons than in the form of sweet delicious lemon bars…

Ingredients List

For the crust:
1 cup (240 grams) softened butter
2 cups all purpose flour, sifted
1/2 cup granulated sugar

For the top:
Juice of 2 lemons
4 eggs
1 1/2 cups granulated sugar
1/4 cup all purpose flour, sifted

(Use icing sugar and lemon rind for garnish)

Directions:
Preheat oven to 175F (350C)
Prepare the crust:
In a large bowl, combine the butter, sugar and all purpose flour.
Knead into a soft dough.
Press dough onto the bottom of an ungreased 9×13 inch baking dish.
Bake for 15 – 20 minutes.

Prepare the lemon topping:
In a medium bowl, whisk eggs.
Add the sugar, flour and lemon juice and whisk well until smooth.
Pour over the baked crust.
Bake for a further 20 minutes.
Allow to cool completely. The bars will firm up as they cool.
Slice into desired size and lightly sift icing sugar onto them.
Garnish with lemon rind.

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Black and White Cheesecake

 

Description

Making a cheesecake may be intimidating for various reasons; this video shows that it is not as difficult as you may think.
This is a light cheesecake made with labneh and whipping cream instead of cream cheese.
Labneh is a type of strained yogurt with a cream cheese like texture and a subtle flavour.

In this video, I demonstrate the following:
1. How to make a cheesecake
2. How to remove a cheesecake from the pan
3. How to fix a cheesecake that has cracks
4. How to make a simple chocolate ganache
Ingredients:

For the Base
10 Original Oreo cookies
2 tablespoons (30 grams) unsalted butter

For the Cheesecake filling
2 tablespoons all purpose flour
1 tablespoon corn starch
1 teaspoon vanilla powder
2 cups (500 grams) labneh
¾ cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
1¼ cups granulated sugar
3 eggs, lightly beaten

For the Chocolate Ganache
¾ cup + 1 tablespoon (200 ml) whipping cream (heavy cream)
1 cup + 1 tablespoon (200 grams) semisweet chocolate chips

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Pistachio Cake with Honey Vanilla Buttercream

Description:

This light and airy cake pairs extremely well with honey vanilla buttercream, giving you a subtle aroma of honeystachio!!!

Enjoy it to the last crumb!!

For more recipes, check out jarofvanilla.com
For more videos, subscribe
For any inquiries, feel free to comment and I will get back to you

Ingredients

For the cake
1 cup shelled pistachios
2 1/2 cups cake flour*
3/4 cup all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
a pinch of salt
1 cup unsalted butter, softened
1 3/4 cups sugar
2 teaspoons vanilla extract
1 large egg
3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups ice-water

*Cake flour is not readily available where I live, so here is the substitute I used: I used all-purpose flour. I removed 2 tablespoons of all-purpose flour for ever cup of cake flour required; in total I removed 5 ‘levelled’ tablespoons of flour. I added 5 ‘levelled’ tablespoons of corn-starch and sifted them together. Please note that this is a substitution only for the cake flour. The remaining ingredients, including the 3/4 cup all-purpose flour, were used as is with no changes made to them).

For the buttercream
1 1/2 cups sugar
1/3 cup flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft, cut into small pieces
1 teaspoon vanilla extract
3 Tablespoon honey

Recipe was taken from:
http://joanne-eatswellwithothers.com/2014/02/pistachio-cake-honey-vanilla-buttercream.html

Music: The Place Inside by Silent Partner
http://www.youtube.com/audiolibrary/music

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Chocolate Raspberry Cake

Description:

A deep, dense, moist and incredibly chocolaty cake with a cool, sweet and tangy, raspberry whipped cream filling!

In this video, you will see the following:
How to make the cake
How to make the chocolate buttercream
How to make the raspberry whipped cream
How to level the cake
How to dam, fill, and frost the cake

Deep Chocolate Cake

The recipe will produce three 9-inch layers.

2 2/3 cup all purpose flour
¾ cup unsweetened cocoa powder
2 ½ teaspoons baking soda
2 pinches of salt
1 cup butter, room temp
3 cups brown sugar, lightly packed
4 eggs, room temperature
2 teaspoons vanilla
1 cup sour cream, room temperature
1 cup hot coffee

Whipping Cream Frosting
1 cup heavy cream (whipping cream)
¼ cup icing sugar, sifted
1 cup frozen (thawed) raspberries

Chocolate butter cream
1 cup good quality chocolate buttons (or chopped chocolate)
1 ½ cups (300 grams) butter, at room temperature for 15 minutes
2 cups icing sugar
1 tablespoon heavy cream

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Chocolate Peanut Butter Cupcakes

Description:
These cupcakes hit the spot when having a major sweet-tooth craving! The best two combinations, peanut butter and chocolate!!! Make sure you have the below ingredients, and watch these step by step instructions to get your hands on these!!

And if you have left over frosting, you can just sandwich two cookies together and have a burst of Overdose Peanut Butter Cookies!!!

Ingredients

Chocolate Cupcakes (Yields about 16 large cupcakes)
1 1/2 cups all-purpose flour
2/3 cup cocoa
1 1/3 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
2 eggs
1/3 cup oil
1 teaspoon vanilla
2/3 cup milk
2/3 cup hot water

Peanut Butter Cookies (Yields about 50 small cookies)
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup packed brown sugar
2/3 cup creamy peanut butter
1 egg
1 teaspoon vanilla
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
1 1/2 – 2 cups peanut butter chips

Frostings
Chocolate Frosting
1/2 cup butter (100 grams), room temperature (not softened)
1/2 cups icing sugar
1/4 cup cocoa
1 Tablespoons milk

Peanut Butter Frosting
1/2 cup butter (100 grams), room temperature (not softened)
1 1/2 cups icing sugar
2/3 cup creamy peanut butter
1 tablespoon milk

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Raspberry Cream Cheese Coffee Cake

Description:

In this video, we take a step-by-step journey into the making of a delicious coffee cake!

Did you know: That coffee cake doesn’t have coffee in it? It’s called coffee cake because its an excellent complement to a cup of coffee!!

So, on that note, make sure you have all your ingredients ready…and brew a fresh cup of coffee!!!

Ingredients

For the raspberry topping:
1 cup fresh or frozen raspberries
1/4 cup water
2 teaspoons lemon juice
1 teaspoon cornstarch
2 tablespoons sugar
2 teaspoons water

For the cake:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cubed
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup yogurt
1 large egg
1 teaspoon vanilla

For the topping:
6 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1 teaspoon lemon juice
1/2 cup sliced almonds

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