Eli's Chicago-Style Cheesecake (copycat)

I'm a Midwest girl and one of my favorite Chicago eats is Eli's Cheesecake. I grew up on this cheesecake so it set my standard pretty high in terms of cheesecake expectations.

How do I describe Eli's Chicago-style cheesecake? It the simplest form, it's denser and richer than most types of cheesecakes. The taste is quite unique and I can't think of another type of cheesecake that can compare. Another thing that makes Eli's cheesecakes so unique is the shortbread crust! Cheesecake + shortbread = winning!

In the past couple of years, I have really grown an infatuation for cheesecake but nothing really hits the spot like Eli's. So, I set out on a pursuit for a homemade Eli's cheesecake recipe...and I did! I knew it had to be close to the real thing because one time, I looked on a box of Eli's cheesecake recipe and wrote down the ingredients. I was surprised to find sour cream to be in the recipe. When I came across this recipe from The Zen Kitchen, I saw sour cream listed as an ingredient. I actually found this recipe years ago but as odd as it seems, I was a little terrified that I would just be disappointed. That, and the fact that I had never made a cheesecake before. I decided to face my fears and try, and good thing that I did!

This recipe hit so close to home, no pun intended. While it was a lot of work, it was a complete success and most definitely worth the time. I made my own homemade sea salt caramel (recipe not included) and it was the perfect icing on the (cheese) cake!

Give this a try and you'll never want to eat any other cheesecake! You've been warned! To The Zen Kitchen, thank you for being brilliant!

Microwave Chocolate Cake - A Sweet Treat Under 5 Minutes

We all have our lazy days and today is one of those days! I've been having an irresistible urge for chocolate cake lately. Even though there are one bowl chocolate cake recipes, it still feels like a lot of work to me. On top of that, I would have this gigantic cake for just one person and have to end up throwing some of it away. That is when I decided to brave up and try a microwave chocolate cake recipe. I was quite skeptical of the baking process and that the chocolate cake would blow up in the microwave. I don't know why, it's just what I imagined.

Of course, this recipe is the exact opposite. To simply describe what I thought of this recipe, I have one word, AMAZING! For the time and effort involved, this is the best dessert in the world. It is amazing how quickly you can satisfy your sweet chocolate tooth with this chocolate cake. You can vary how long you cook or "bake" your chocolate cake, depending on what kind of cake you want. If you want a lava-like cake, microwave the cake for a shorter amount of time. You'll see the perimeter of the cake done while the inside is still runny. If you prefer a fully baked cake, just microwave the cake a bit longer. This recipe is quite versatile and have many adaptations. Play around with and see what your creativity takes you. 

Pumpkin Oreo Cheesecake

I came across this recipe the other day and it just had a great appeal to it. While Oreos + cheesecake + pumpkin is a heavenly combination, the recipe also seemed simple to make. The original recipe used two Oreos per individual cheesecake but I did not have that many Oreos left at home…and I was too lazy to go to the store and pick some up. That would just leave more Oreos laying around for me to consume. I’m glad I had just enough Oreos because not only would the leftovers be stored in my pants, I think two Oreos would have overwhelmed the dessert. I wanted the pumpkin cheesecake to the be the focus of the dessert and to have the Oreo as a “crust” and an added layer of flavor that complemented the rest of the dessert. Additionally, the Oreos I had on hand were the holiday version, hence the red cream filling. I understand while these mini cheesecakes did not turn out to be cutest things ever, it sure tasted like the best things!

For those non-pumpkin eaters, this recipe has a pumpkin appeal. Even though you may not like pumpkin, it sounds more appealing in combination with cream cheese and Oreos. Since there are many other ingredients, the pumpkin flavor is not too overwhelming so it is a great introduction to the pumpkin flavor. The reason why I say this is because I use to be a non-pumpkin fan. I started being more receptive to the idea after I tried pumpkin cheesecake and I have not turned my back since! The recipe is rich, decadent, and more than sufficed my ever-persisting desire for cheesecake.

Baked Donuts

The donuts look good, don't they? I've been anxiously trying to find time to make some donuts with my babycakes maker. While mini donuts are the cutest thing ever, my biggest question was whether the cakes actually tasted like donuts. What makes donuts distinctive is the fact that it is fried so I was curious to see whether this healthier and quicker version would do the donuts justice. So, the result?

To my surprise, the donuts turned out well. Granted, the donuts are not your full fat indulgence but it has the flavor, texture, and satisfaction you would get from a donut. An extra plus? The donuts cook within 3-5 minutes. No  need to fuss with the hassles of frying or waiting over double the time for donuts to bake in the oven. I used the batter recipe in the book provided but made slight modifications by incorporating cinnamon and nutmeg to ensure the donuts had an authentic cake donut flavor. Feel free to use your own recipe but you will have to conduct some test trials to see how the donuts turn out. With a different method of cooking, the donuts might turn out differently than the oven. Worth the investment? Yes. I can't wait to try different varieties of donuts. Don't worry, I will definitely share my babycakes donut adventures with you!

Skinny Fallen Chocolate Mousse Cake

 

Yes, I said skinny! I might be a bit of a health freak but I didn't name the cake, Mrs. Field did! I've mentioned this in a previous post  but Mrs. Field's cookbook is one of my prized possession and was the greatest find at a thrift shop ever. I can guarantee a quality baked good every time I follow one of her recipes and this was no exceptions. My dad's birthday was coming up and I decided to make him a chocolate cake because he loves chocolate. However, this was not an easy task considering my dad likes to eat healthy as well - now you know where I get my health obsession from! He was the one who always tried to make me cut the fat and sugar in my baked goods. I typically rolled me eyes and shook my head like I was seriously considering his request but never took him seriously...until I started doing it on my own. It's funny how we end up more like our parents as we get older. Now he thoroughly enjoys everything I make which makes me happy. We are both the crazy health nuts in our family!

I have always been scared and frustrated with recipes that requires whipped egg whites but practice makes perfect, right? I have recently gotten this technique down and noticed that I only make cakes with whipped egg whites. Forgot those dense, butter-latent cakes! The body of this cake comes from the egg whites to give the cake volume, similar to a souffle. This recipe uses minimal flour and uses almonds to replace some of the flour that would typically be used in a cake recipe. Most of the chocolate flavor comes from the unsweetened cocoa so the amount of sugar is lower than other chocolate cake recipes. When it comes to the "sweet chocolate" this recipe called for, it really doesn't matter what type of chocolate you use. If you want a sweeter cake, milk chocolate and semisweet are good. If you like a richer, less sweet cake, dark chocolate (anything 60% and higher) are good choices.

So what is a fallen chocolate mousse cake exactly? I'm still trying to figure this out myself but I have my own theory. It's a cross between a souffle and a flourless chocolate cake. Other blogs call this hybrid a fallen souffle but I'm sticking with fallen mousse cake. Like I said earlier, the egg whites create volume in the cake like a souffle but this cake is intended to completely cool before serving, causing it to fall, like a flourless chocolate cake. When this happens, the cake condenses and the texture of the cake is comparable to a mousse, hence the name. So while this taste like a delicious chocolate cake, it is moist and reminiscent of a mousse. Although this chocolate cake requires more work than your typical one bowl chocolate cake, it is most definitely worth it!

Oops, only one bite left!

Chocolate Flourless Cake

I feel so accomplished this week! One of the many things I did was bake a chocolate flourless cake which just happens to be on my 2011 To-Bake List! Yes, this was my first attempt at a chocolate flourless cake...not too shabby for my first time. This is probably a skewed thinking but I gauged my success on this recipe on whether the cake ended up looking like the picture from the recipe I retrieved the recipe from. I'd say it's pretty close!

What is a chocolate flourless cake? Think of a chocolate custard fluffed with egg whites. The result? Rich and dense chocolate goodness. This is a gluten-free dessert because like the name describes, this recipe is flourless! It's a great dessert because it requires four simple ingredients you usually have on hand. The most difficult part of this recipe is whipping egg whites and folding it in the batter. Don't worry, I use to have a fear of egg whites too. My two cents: practice! The more you practice whipping and folding egg whites, the more you see what the wrong and right ways look like. Also, videos on how to whip and fold egg whites are helpful. I watched several videos on how to fold egg whites and saw significant improvements in my egg whipped baked goods!

This recipe creates a rich chocolate dessert with just enough sweetness to satisfy your sweet chocolate craving. I am curious to alter the recipe a little and play around with the amount of sugar. While this recipe is awesome, it is not as sweet as other chocolate flourless cakes I've had and sometimes I'm all about making life a little sweeter!

Chocolate Chip Coffee Pound Cake Cupcakes

 

I am so excited to share this recipe with you! Before I do, I have a question to ask: do you believe in such a thing called healthier pound cake or is it an oxymoron? I guess that's debatable but if there is such as a healthier pound cake, this is the recipe. When I say healthier, I mean in a good way of course!

What do I mean exactly? Well, I anticipated these pound cake cupcakes to have a rich buttrery taste that pound cake is notorious for but...it was different. Before I eat any of my baked goods, I always analyze how it looks and smell before I taste. So while I could smell and taste the butter, there were many other things going on in my mouth. First, I got a taste of the melted chocolate and then the ever-present coffee flavor (but not overwhelming). Lastly, I tasted wheat...yes, from the wheat flour! This is what made the cupcakes seem healthier. The taste was reminiscent of my Chocolate Chip Cinnamon Oat Bran Muffins. Whether that's a good thing (that's your discretion), it made the pound cake cupcake less guilty to eat. It you're skeptical about the legitimacy of this recipe because of the "healthy" factor, I inhaled down my cupcake in two seconds without thinking about the amount of butter in it. That's how good I thought it was.

I began questioning whether this recipe I found was indeed a "pound cake" recipe and after comparing with other pound cake recipes, I confirmed this recipe to be a pound cake...it just uses less butter than most  recipes. I found this recipe on Passionate About Baking which I followed; however, I made a slight change in the amount of butter (by one tablespoon) and I made it into cupcakes. Check out Passionate About Baking for pretty pictures of Chocolate Chip Coffee Pound Cake (cake version).

Overall, I love this recipe. Even though it did not come out how I expected in terms of taste, it turned out to be better! Bored of plain pound cake? Give this recipe a try. Writing this has gotten me a little hungry. I think I know what will satisfy this sudden hunger urge I have (Hint: see picture below)! One for me and...one for you!

Lemon-y Pound Cake

I think lemon + sugar makes such a dangerously delicious combination which is why this lemon pound cake is perfect for all of you lemon lovers. I'll admit it, I am a lemon lovers but it is contingent upon using fresh lemon. If at all possible, always use fresh lemon. Using real lemons makes a world of difference when it comes to recipes that puts lemon in the lime light. I have never made a pound cake before today. Don't get me wrong, I love pound cake. I can eat Sara Lee's all butter pound cake like it's no one's business but I know my pound cake will never compare to their magical recipe. I'm alright with that but that doesn't mean I can't make a good pound cake, especially if it uses lemon! I was proud of my first pound cake.  Honestly, nothing can beat the butter taste of pound cake.

When the pound cake comes out of the oven, was not as sweet as I thought it would be. The recipe is great for those who are cutting sugar out of their diet, those who like to eat on the healthier side, or those just don't like really sweet things. The key to making the cake sweet is a lemon infused concoction by adding the sugar and lemon juice mixture and brushing it on the cake. It brings more sweetness and lemon-ness to the cake as well as making the cake moister.

Japanese Cheesecake

I have been dying to make this recipe because it looked so moist, fluffy, and cheescake-like when I came across it on Chrstine's Recipe blog. I didn't have time to make it when I first found the recipe but I knew the wait would be worthwhile. So, what is a Japanese cheesecake and how does it differ from the standard cheesecake? Well, Japanese cheesecake is not as sweet, rich, and dense.  Also, the texture is light and airy. I would compare it to a cross between a souffle and a sponge cake. If I can give a few words of caution, don't be deceived by the "cheesecake" name because if you have a craving for cheesecake, this is not your cake. The recipe calls for cream cheese but the cream cheese flavor doesn't come through as strong as the typical cheesecake. However, if you are looking for a cake (especially an eggy, sponge-like cake), this recipe is for you! The texture is a unique one because it's light and spongy, while being really moist. This makes the cake practically melt in your mouth like cotton candy (just not as quickly).

Overall, the directions were easy to follow and I recommend this recipe to anyone who wants to try something different. Also, this recipe requires to fold in egg whites and I was quite proud of myself in successfully whipping egg whites and folding it into the batter. A few years ago, I did not touch recipes that required whipping eggs but I'm practically fearless now. Practicing this technique is the only way to get good at this so it is definitely not an understatement! So, if you are one of those fearful egg whippers, give this recipe a try if you are interested in trying Japanese cheesecake!

I baked this with the intention of tasting like a cheesecake but with more of a cake texture. Needless to say, I was not expecting the cake that actually came out of the oven; however, my family liked the cake so I guess this recipe was a win! As for myself? I got my cheesecake fix at lunch today!

 

Chocolate Fudge Cheesecake Bars

What did I do this St. Patty's Day? I spent it in Prescott, AZ. For those of you who are not from Arizona, Prescott is a small town approximately two hours away from Phoenix. It is funny how people construe desert with Arizona and while that is true, many neglect the fact that two hours north of Phoenix is nice and "normal" weather. Yes, there are trees, real grass, and anything but 100 degree weather. Granted, there is not much to do in this town but it is cute and has its own little unique wonders. I spent the day with my friend exploring the local businesses and seeing what it had to offer. We went to a delicious brewery for lunch and a homemade ice cream shop with over 20 flavors. Aside from the food, everyone was very welcoming and friendly. Look at what you see all around the town (see image to right). Talk about feeling welcomed!

Anyways, what does Prescott have to do with chocolate fudge cheesecake bars? Well, we stumbled upon a bookstore in downtown Prescott (on Gurley Street or somewhere very close). It was this adorable and little local bookstore where one can trade, sell, or buy books. Since it was so small, they try their best to organize the books but books were coming out the shelves, literally. I don't know how the store can squeeze anymore books into that confined space but I knew there had to be treasures in this chest! Upon finding the cookbooks, I intently searched for some sort of cake book but instead found a book titled 201 Chocolate Treats. Of course I couldn't resist picking it up! As I flipped through the pages, I wondered if there were some unique chocolate creations that I don't typically see in the cookbook. I thought there were enough recipes that intrigued my curiosity to sit down and really check out the recipes. So, I ended up supporting one of the local businesses (my new fad) and purchased the book. Let's see how my $4 investment faired...from the aroma of my kitchen as I bake, it's smellin' like a good investment!

Mochi Cake

I'm so excited to share this recipe with you! What is mochi cake you ask? It is a cake because it has all the typically ingredients you find in a cake but the only difference is the flour. Mochi is made with glutinous rice flour which gives its products a chewy texture. For all the chewy texture food fans like myself, you'll love this recipe because glutinous rice flour is used instead of all purpose flour. The cake comes out chewy and has an eggy flavor comparable to a sponge cake. One thing I love about this recipe is the brown crust that forms on the bottom and top of the cake. It is crumbly goodness in the mouth that really gives the cake a rich flavor. This cake is versatile in terms of flavor: chocolate, green tea, blueberry, strawberry, etc. - the list can goes on. In this version, coconut milk gives the cake good flavor and I like it even more because I used light coconut milk. You know what that means, less guilt!

I first discovered mochi cake at a Thanksgiving gathering two years ago. I am notorious for being a mochi freak so my cousin made a cake at this Thanksgiving gathering and she asked me if it tasted like anything I had before. I remember saying, "It kinda taste like mochi...?" She started laughing and told me that it was mochi...mochi cake that is. Initially, I was confused about the idea but then it made so much sense. I thought it was such a brilliant idea but have been forgetting to make it!

Since I have braces now, eating mochi would be a living nightmare to get out of my braces so I have been thinking of ways to get my mochi fix. Then, the brilliant idea struck...mochi cake! Voila, that is what inspired to finally look up a recipe and make it. There are many variations out there but I opted for the standard mochi cake for my first try. I can get fancy after that!

Super Bowl, Sister, Sunday...CAKE!

Well, Super Bowl Sunday was more eventful for me than some because it was also my sister's birthday. It's funny how I bake all the birthday cakes for my family these days, including myself. Everyone gives me their request and I magically whip it every time. This is not to say that it's good every time but it's edible. Ice cream cakes are typical requests but this year my sister opted for something more traditional. She wanted a simple cake with marzipan. I decided instead of going through the hassle of making marzipan and rolling it out to cover the cake, I'd opt for an almond filling which is a mixture of almond, sugar, and a few other ingredients that can easily spread on cakes while still getting the pungent almond flavor from marzipan. So, how'd the cake turn out?

Overall, successful! The cake was moist, the almond filling was delicious, and the strawberries added a nice decorative touch to the cake. After all, they are my sister's favorite fruit. To make it more decorate, I used sugared pecans to decorate the side of the cake even though sliced almonds would have made more sense to use. I honestly don't believe it makes a big difference.

Chocolate Chip Mini Cupcakes (Black Bottom Cupcakes)

I know the name may sound fancy but these cupcakes are known as black bottom cupcakes. The reason why I didn't title this recipe as "black bottom cupcakes" is because I have spent my life calling them chocolate chip mini cupcakes. It wasn't until I bought this cookbook two years ago, I came across the black bottom cupcake to discover it was very similar to my cream cheese cupcake with chocolate chip recipe.

These cupcakes are a favorite in my house! My mom use to make these when I was little and I would eat 4-5 at a time and sneak a few when no one was looking. The cream cheese is really what makes the cupcake. It is cream cheese but sweet like a cheesecake with extra bursts of sweetness from the mini chocolate chips. If you don't have mini chocolate chips, I highly suggest chopping chocolate or regular chocolate chips into smaller pieces. It is simply not the same. Also, you have to use mini muffin containers because the size it just the perfect mouthful. I tried using the regular cupcakes and it was too much!

One thing to keep in mind while making the cupcakes is you want to bake the cupcake batter as quickly as possible once you combine the wet and dry ingredients because the baking soda and vinegar react together to make the cupcakes fluffy and puffy. Yay, for simple science!

When I got interested in baking, this was one of the first things I learned to make and now I make it for my family. Somehow, I always manage to make them around the holidays. I guess it's a tradition now and hopefully you can start a new tradition in your household too! Cheers!

Blueberry Crumb Cake

I can't believe I have not posted a cake blog yet granted I only have a handful of posts but it always seem like I am making cupcakes or muffins. Throughout my blog browsing, I have seen numerous recipes for coffee or crumb cakes but never got around to making one. So what enticed me to finally try one? Well, my sister just started working and wanted something that she could grab for breakfast and run out the door. She is a huge fan of blueberry muffins and instead of making her a plain ole boring muffin, I opted to for something a little different.

I was very impressed on how the crumb cake turned out. It reminded me of a yummy accompaniment to a morning cup of joe, tea, or hot chocolate that you could get at a coffee shop. The cake was surprisingly light and tasty and the crumble on top was divine with its delectable brown sugar taste. Needless to say, I added this cake to my recipe binder!

Chocolate Cake

I have never been a big fan of cake. I think this is because I have had a lot of mediocre cake in my life and not enough great cakes to say, "I love cake!" Also, I am not a big fan of frosting so whenever I eat cake, I am basing my opinion on the cake alone. Now I know, some of you are reading this and screaming duh to why I don't like cake because the frosting is usually what "makes" a cake good. Frosting aside, isn't a cake suppose to be moist, flavorful, and have a nice texture to it? Yes! This is what has been lacking my cake eating experience. I have also had cakes that had just the wrong cake to frosting ratio where there was so much frosting that I might as well have eaten frosting from a can. This is not to say that I am a frosting or cake hater - gosh no! Surely when I have came across a good cake, I would eat it...ALL!

Focusing on this post, I have come across a cake that is moist, flavorful, and great texture. How could the Barefoot Contessa ever get it wrong? I knew once I saw the episode where Ina made this chocolate cake, that it had to be good. I think there are two things that make this cake fantastic. First, good quality cocoa really makes a difference between an ordinary chocolate cake and a good chocolate cake. Second, the coffee brings out the richness of the cake and makes it taste like it is from a professional. As you can see, there is a thin layer of frosting on the cake. I chose to try a ganache and it complemented the cake very well but the cake is good enough to eat solo!