Caramel Apple Cheesecake Bars

So I made this phenomenal dessert over Christmas, and it was such a big hit! But like a fool, I lost the recipe! I will find it, I promise. because I need to make it again! It was so freaking good! I have to find it. Here are pictures to remind me of what a dumby I am for losing it, because just look at it, soooo good.

Once I find this recipe I will post it! I promise. 

Luvyerguts<3 N&A

Raspberry White Chocolate Wedding Cake!

So one of my best friends recently got married, and I was lucky enough to be her maid of honor, and she asked me to make her wedding cake! I was so honored. The beautiful bride to be and her hubby decided on one of my favorites, the white chocolate raspberry! So good!

Here is the gorgeous bride to be! She even got her "something borrowed" from me! That wonderful necklace is from me :) I also found this awesome hand towel for the kitchen while I was out buying ingredients for the cake! It is so perfect :)

And here is the cake!It is not my best work, but hey, it tasted delicious!

Recipe:

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 1/3 cups milk

4 ounces (2/3 package) white chocolate , chopped

1 teaspoon pure vanilla extract

3/4 cup (1 1/2 sticks) butter , softened

1 1/2 cups granulated sugar

2 eggs

1/2 cup raspberry preserves  2-8 oz. packs of cream cheese
2 cups powdered sugar
2 oz. white chocolate (melted and cooled)

Preheat oven to 350°F and prepare a 10 inch square pan and a 6 inch round pan.
In medium bowl, combine flour, baking powder and salt. In small microwave-safe bowl, heat milk until hot, but not boiling. Add white chocolate; stir until chocolate melts. Add vanilla; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well. Add flour mixture alternately with melted chocolate mixture, mixing until just combined. Pour into prepared pan.
 Bake 12-16 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove and cool completely on cooling grid
To make the white chocolate cream cheese frosting, cream the cream cheese. Whip the cream cheese until fluffy, and add in the white chocolate. Mix until incorporated, and add in the powdered sugar.
After the cake is cooled, slice the square cake and the round cake in half, lengthwise. Fill with a layer of cream cheese frosting, then top that with a hefty layer of raspberry preserves! do this to all of the cakes! Then layer on top of each other and to a crumb coat on the cake, freeze or refrigerate until the crumb coat is nice and sturdy. Frost with the remaining cream cheese frosting.
Slice it up and enjoy!

 Luvyerguts<3 N&A

Strawberry Short-Cupcakes

Oh lordy I have been falling behind. But you know, life gets ya some times! I finally graduated from college! yay!! And I had my thesis show, Muted. (which you can view on my photography site, www.jessicanicolewhite.com ) and moved to Virginia, then to Florida...then back to Texas. So I have been a little bit busy, busy!! And now I am ready to start blogging again! Woo!!

Once I got back to Texas, of course I made some delicious cupcakes! They were so good! I also made some cookies, but I forgot to take pictures! (silly me!) But these are a semi-healthy cupcake, well compared to other cupcakes, they are Strawberry Shortcake! Angel food cake, filled with fresh strawberry puree and then topped with fresh whipped cream! They are a new favorite!

I can't wait to eat more of them *nomnomnom*

Recipe:

1 1/4 C. Flour

1 1/2 C. Sugar

12 large egg whites

1 1/2 teaspoon cream of tarter

1/4 teaspoon salt

1 1/2 teaspoon vanilla extract

~15 Strawberries

1 C. Heavy whipping cream

1 tsp. vanilla

1/2 C. powdered sugar

Preheat oven to 350 degrees.  Line cupcake pans with paper liners.

Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute.
Add cream of tartar, salt and vanilla to egg whites.  Mix at high speed until egg whites are almost stiff, approximately 4 minutes.
Add 1 cup of sugar gradually while mixing on low speed.  Scrape bowl.
Mix flour and remaining 1/2 cup sugar together and spoon 1/4 of mixture over egg whites, folding gently between each addition.
Pour batter into cupcake liners until they are 2/3 full.  Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.
Cool cupcakes completely before removing from pan.

 To make the strawberry puree, rinse your berries, then process in a food processor or blender until they are nice and pureed! Using a knife, or apple corer, take a small amount of cake out of your angel food cupcakes, and fill with some fresh strawberry puree.

To make the topping, take the heavy whipping cream and put it in a stand mixer fixed with the whisk attachment. Whip on high speed until stiff speaks form. Add in the vanilla and powdered sugar and mix just until incorporated. Frost your cupcakes and enjoy!
<3luvyerguts<3 N&A