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Carrot Cake Cheesecake Cake

by Emy
written by Emy

How To Make Carrot Cake Cheesecake Cake?
Looking for the best carrot cake recipe? I think my grandma’s recipe is the best, that’s why I decide to share it with you.

INGREDIENTS :

 

1 cup white flour.

1 teaspoon cinnamon powder.

1 cup of brown sugar.

3 eggs.

1 cup grated carrots.

1/2 teaspoon baking soda, and 1/2 of baking powder.

1/4 cup unsweetened applesauce.

1 teaspoon pure vanilla extract.
1/2 cup vegetable oil.

a pinch o salt.

Cheesecake Mixture :
2/3 cup granulated sugar.

1 1/2 tsp all-purpose flour.

2 large eggs.

1 teaspoon vanilla extract.

1/2 cup sour cream.

2 PKG cream cheese.

For Topping :
1 tablespoon softened butter.

1 cup softened cream cheese.

1 1/4 cups powdered sugar.

1teaspoon vanilla extract.

INSTRUCTIONS :

I preheated the oven to 350 degrees F and prepared a springform pan.

Cheesecake mixture :
I whisked sugar and flour in a large bowl, until well combined.

Using an electric mixer I blended cream cheese and sugar mixture until smooth, I added eggs, vanilla extract, and sour cream, and I blended for 2 more minutes. (set aside ).

Carrot cake :
In a large mixing bowl, I whisked together (for 1 min) white flour, baking soda, baking powder, cinnamon powder, and a pinch of salt.

in another bowl I add oil, applesauce, brown sugar, eggs, and vanilla extract, I blended with a hand mixer, and slowly added dry ingredients, carrots and I mixed very well.

In a greased springform pan, I poured four layers starting by carrot cake mixture then cream cheese mixture, and cake carrots and finally another layer of cream cheese mixture, and baked for 1 hour.

Topping step :
I whipped cream cheese and butter using an electric hand mixer until smooth, I added the remaining topping ingredients and mix again about 5 minutes.

I spread the mixture over the cheesecake and chilled it in the fridge for 1 hour.

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DAD’S CREAMY & CHEESY AU GRATIN POTATOES

by Emy
written by Emy

PREP TIME: 30 mins | COOK TIME: 1 hr 15 mins | TOTAL TIME: 1 hr 45 mins | SERVES: 8

Only a day left before Easter and the kids are excited! I want it to be special so I am serving these cheesy, creamy au gratin potatoes with three types of cheese. I am sure everyone will be delighted!

Ingredients

6-7 medium Yukon gold potatoes, thinly sliced into 1/8” rounds (3 lbs gold potatoes – by weight is a more accurate measure)

½ white or yellow onion, cut into slices

Sauce:

2 tbsp salted butter

¼ c. all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)

1 1/2 c. unsweetened almond milk (regular, skim or whole milk will also work)

8 oz. sharp cheddar cheese (2 heaping cups shredded cheddar cheese)

½ tsp garlic powder

¾ tsp salt, plus more to taste

Freshly ground black pepper

Topping:

1/2 c. Gruyere cheese (or sub more sharp cheddar)

¼ c. grated parmesan

Garnish:

Fresh chopped parsley

How to make Dad’s Creamy & Cheesy Au Gratin Potatoes

Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using nonstick cooking spray, butter, or oil, grease a 2-quart square baking dish (you can also use 8 x 12-inch).

Step 3: In three tight slanted rows, place the sliced potatoes to the prepared dish, making sure the slices have enough space so they are slightly slanted.

Step 4: To make the sauce, melt 2 tbsp butter over medium heat. Whisk in a little flour once the butter has melted and gradually add in the milk, a little at a time and alternately with the flour. Whisk all the way through until there are no lumps. Simmer until you have a creamy gravy consistency.

Step 5: Adjust the heat to low. Stir the shredded cheddar cheese, garlic powder, salt, and pepper into the mixture. Add in more salt and pepper as needed.

Step 6: Over the potatoes and onions, evenly pour the sauce. Using foil, cover the dish and bake in the preheated oven for about 45 minutes.

Step 7: Remove the foil, then sprinkle half cup of shredded gruyere or extra cheddar and 1/4 cup Parmesan on top. Bake for another 30 to 45 minutes or until the potatoes are easily pierced with a fork.

Step 8: Before serving, garnish with fresh chopped parsley. Serve and enjoy!

Notes:

Optional but super recommended. Over the potatoes, add around 8 ounces of chopped cooked bacon before pouring in the cheese sauce. Or you can simply stir the chopped bacon into the cheese sauce.

You can make these potatoes up to three days ahead. Line the potatoes up according to instruction, pour the sauce over, cover the dish with foil, and store in the fridge. Increase the baking time by 15 minutes as the sauce is cold.

Place the au gratin potatoes in separate airtight containers or simply cover the entire pan and store in the fridge for up to 5 days.

Pop the individual portions in the microwave to reheat or the whole pan in the oven until heated through.

Nutrition Facts:

Servings: 8 servings, Serving size: 1 serving (based on 8)
Calories: 256kcal | Fat: 12.6g | Saturated fat: 7.3g | Carbohydrates: 24g | Fiber: 3.5g | Sugar: 1.6g | Protein: 13.2g

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PHILLY CHEESESTEAK PASTA

by Emy
written by Emy

Look at that mouthwatering goodness!! Is your family constantly working against the clock? Do you love to prepare great wholesome meals for your family that they will love? Put this scrumptious Philly Cheesesteak Pasta on your to try list and wow your family. It is easy, dependable and oh so tasty!

Ingredients
1Lb.Beef, Ground
1tsp.Rosemary, Dried
1tsp.Garlic Powder
1 Onion, Chopped
¼ cupHeavy Whipping Cream
½ cupBeef Broth
1 Can Cream Of Mushroom Soup
5 Potatoes, Peeled And Thinly Sliced
1 ½cupCheese, Shredded
Salt And Pepper To Taste
How To Make Philly Cheesesteak Pasta
Heat the oven to 350 degrees, and grease a 9 x 13 baking dish well.
Cook the meat and onion over medium high heat on the stove until the onions are tender and meat is browned. Drain the excess fat.
In a bowl, combine the heavy whipping cream, broth, rosemary, garlic powder, cream of mushroom soup and salt and pepper to taste. Stir to combine.
Layer half of the potatoes in the bottom of the baking dish.
Top with ⅓ of the soup mixture and ½ of the meat mixture.
Repeat another layer of potatoes, ⅓ of the soup and the remaining meat mixture.
Top with the remaining soup mixture and then the shredded cheese.
Cover in foil and bake for 1 hour and 30 minutes, or until the potatoes are tender.
Enjoy!

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PEANUT BUTTER CUP STUFFED BROOKIES

by Emy
written by Emy

Ingredients:

* For the brownie:

° 140 g of dark chocolate

° 70 g of butter

° 2 large eggs

° 100 g of sugar

° 80 g of flour

° 1 pinch of salt

° 50 g of pecans

For the cookie:

° 100 g of soft butter

° 120 g cane sugar

° 1 large egg

° 170 g of flour

° 1 teaspoon of baking powder (or baking powder)

° 100 g of chocolate chips (or crushed chocolate)

° 1 pinch of salt

 

* Preparation:

 

To make the brownie:

  1. Place the chocolate and butter cut into small pieces in a glass or stainless steel bowl and place them on a double boiler to melt them.
  2. In other dish, whisking eggs with sugar. Stirring in the flour, salt and then the chocolate-melted butter mixture.
  3. Stir in the coarsely chopped pecans.
  4. Pour the preparation into a 20 × 20 cm square pan covered with baking paper.

 

For the cookie:

  1. In a bowl, combine the softened butter and sugar until you have a homogeneous preparation.
  2. Stir in the egg and whisk well.
  3. Then add the flour and the sifted baking powder and the chocolate chips.
  4. You are going to have a ball of dough that cannot be spread on the brownie dough. Tear off small piles of dough and distribute them in the mold. As you bake, the cookie dough will spread out and cover the entire surface of the brownie.

 

  1. Bakin about 20 to 25 min in an oven preheaated to 180 ° C

 

ENJOY !

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