• 1 tsp (5g) vanilla
• 5 eggs, room temperature
• 1 tbsp (8g) cornstarch
• pinch of salt
• lemon zest from 1 lemon

Method

1. Prepare the crust. Preheat oven to 350 F (180C). Crush the biscuits/crackers using a food processor until crumbs form. Pour the melted butter over the crumbs. Process until evenly moistened. Press the crumbs mixture with the back of the spoon into the bottom of a 10-inch (26 cm) spring form pan (with a removable base). Bake for 13-15 minutes. Set aside to cool completely.
2. Reduce oven temperature to 300F (150C).
3. Prepare the cream cheese filling. In a large bowl mix the cream cheese until smooth. Add sugar, cornstarch and salt and mix until combined.
4. Add eggs one at a time until each egg is incorporated. Add vanilla extract, lemon zest and sour cream. Mix until well combined. Try to not over mix the batter to incorporate as little air as possible.
5. Pour the cream cheese mixture over the prepared crust.
6. Bake for 45-55 minutes. Turn off the heat and leave it another hour in the oven.
7. Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
8. Decorate with your favorite fruits and dust with powdered sugar if desired before serving.

• 1/8 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 3 tablespoons dark rum

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
2. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
3. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
4. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
5. Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

• 4 eggs
• 1 cup (200g) brown sugar
• 1/2 cup (100g) sugar
• 1 1/4 cups (275g) vegetable/canola oil
• 12 oz (350g) finely grated carrot (about 4-5 medium carrots)
• 1 cup pecans, toasted and chopped

Caramel Sauce

• 1 cup (200g) sugar
• 1/4 cup (60ml) water
• 1/2 cup (120g) whipping cream
• 2 tbsp (30g) unsalted butter, room temperature
• 1 tsp (5g) vanilla extract
• 1 tsp (5g) salt

Cream cheese Frosting

• 17 oz (500g) cream cheese, room temperature
• 1 1/4 cup (300g) whipping cream, 35%fat, chilled
• 1/2 cup (60g) powdered sugar
• 1/3 cup (80g) caramel sauce

For decoration

• Remaining caramel sauce (160g)
• Pecans

Method

1. Prepare the carrot cake layers. Preheat oven to 350F (180C). Grease and line with parchment paper two 9 inch (23 cm) round cake pans.
2. In a medium bowl sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. In a large bowl add eggs with both sugar and mix for few minutes until creamy and lighter in color. Add oil and mix until well combined. Gradually mix in flour mixture. Using a spatula incorporate the grated carrot and toasted pecans.
4. Pour the batter evenly into the prepared pans.
5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean.
6. Let pans cool on a cooling rack for 10 minutes.
7. Remove the cakes from the pan and let them cool completely.
8. Prepare the caramel sauce. Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
9. Remove the pan from the heat and add the cream. It will bubble a little bit.
10. Cook for about 1 minute stirring constantly with a wooden spoon until smooth.
11. Remove from heat and add butter and salt. Stir well until smooth. Pour into a small jar and set aside to cool until the cake is ready.
12. Prepare the frosting. In a bowl Beat the cream cheese until smooth. Add powdered sugar and 1/3 cup (80g) of caramel sauce.
13. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
14. Assemble the cake. Place one cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake. Refrigerate for at least 2 hours.
15. Before serving top the cake with remaining caramel sauce letting some to drip down the sides. If the caramel hardened too much heat it a bit over bain-marie to get to a pouring consistency. Decorate with chopped and whole pecans if desired.
16. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.

• 1 ½ Teaspoons of Cinnamon
• ½ Teaspoon of Ginger
• ¼ Teaspoon of Ground Cloves

Method

For the Crust:

1. In a food processor, process the 25 Oreo cookies and 5 tablespoons of melted butter. The cookie crumb mixture should stick together when squeezed.
2. Pour into a springform pan and spread evenly to form the bottom layer of your crust. Place in freezer to set while you make cake filling.

For the Filling:

Step 1

1. Make sure your cream cheese is at room temperature, and place it in a mixing bowl.
2. Add the sugar and mix until it is creamy with no lumps.
3. Add the eggs, one at a time
4. Add vanilla extract
5. When all ingredients have been mixed together completely, place half of the filling in a separate mixing bowl (for the pumpkin pie layer!)
6. Spread the other half of the batter evenly onto the Oreo cookie crust. Give it a little shake to make sure it is spread evenly.

Step 2

1. In the remaining batter add: the cinnamon, ginger, cloves and pumpkin puree.
2. Mix together until well blended
3. Spread pumpkin pie mixed batter evenly over cream cheese layer. Be sure to do this gently to keep them separate.
4. Bake in a pre-heated oven at 300 degrees for 45-50 minutes (until center is set).
5. Let cool completely, then refrigerate for at least 3 hours (overnight is ideal)
6. After pie has been chilled release from springform pan & enjoy!

• 4 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup whole milk
• Coffee liqueur, for brushing (optional)

For the Filling

• 4 ounces cream cheese, at room temperature
• 1/2 teaspoon coffee extract
• 1 1/2 cups plus 1 tablespoon cold heavy cream
• 1/2 cup confectioners' sugar
• 2 teaspoons instant espresso powder
• 2 teaspoons unsweetened cocoa powder

For the Frosting and Ganache

• 2 1/2 sticks unsalted butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 3 1/2 cups confectioners' sugar
• 1 1/2 teaspoons coffee extract
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 4 ounces semisweet chocolate, finely chopped
• 1/2 cup heavy cream

Method

1. Make the cake: Preheat the oven to 325 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; line the bottoms with parchment paper. Butter the parchment and dust the bottom and side of each pan with flour, tapping out the excess. Whisk the flour, baking powder and salt in a medium bowl; set aside.
2. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the granulated sugar and continue beating until light and fluffy, about 4 minutes. Beat in the eggs one at a time until incorporated, then beat in the vanilla.
3. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk in two batches, until just incorporated. Increase the speed to medium high and beat until smooth, about 30 seconds.
4. Divide the batter between the prepared pans and lightly tap each against the counter to remove any air bubbles. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Let cool 15 minutes in the pans, then turn out onto a rack to cool completely; discard the parchment.
5. Meanwhile, make the filling: Beat the cream cheese and coffee extract in a large bowl with a mixer on medium-high speed until smooth and creamy, about 1 minute. If using a stand mixer, switch to the whisk attachment. Add 1 1/2 cups heavy cream and the confectioners' sugar and beat until stiff peaks form, 2 to 3 minutes. Divide the filling between 2 small bowls (about 1 heaping cup each). Stir together the remaining 1 tablespoon heavy cream and the espresso powder in a small bowl to make a paste; fold into one bowl of filling. Fold the cocoa powder into the other bowl of filling. Refrigerate until ready to use.
6. Make the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in the confectioners' sugar, 1 teaspoon coffee extract, the vanilla and salt until just combined. Increase the mixer speed to medium high and beat until fluffy, about 4 more minutes; set aside.
7. Make the ganache: Put the chocolate in a small bowl. Heat the heavy cream in a small saucepan until steaming, then pour over the chocolate. Let sit 5 minutes, then stir until melted and smooth. Stir in the remaining 1/2 teaspoon coffee extract; let sit until cool but still pourable, about 1 hour.
8. Assemble the cake: Using a long serrated knife, carefully slice each cake in half horizontally to make 2 thin layers; brush the cut sides of each cake with coffee liqueur, if desired. Put 1 cake layer cut-side up on a plate and spread with 1 heaping cup frosting. Top with another cake layer and spread the coffee filling over the top. Top with another cake layer and spread with the cocoa filling. Top with the remaining cake layer. Frost the top and side of the cake with the remaining frosting. Pour the ganache over the top and gently spread with an offset spatula, letting it drip down the side. (If the ganache is too thick to pour, microwave in 10-second intervals until smooth.) Let set about 20 minutes before slicing.

Method

1. In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
2. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
3. Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

• 2 eggs
• 1 cup (220g) vegetable oil
• 1 tsp (5ml) white vinegar
• 2 tsp (10g) vanilla extract
• 1 cup (240g) buttermilk, room temperature
• 1- 2 oz (30g) red food coloring gel

Cream Cheese Frosting

• 17 oz (500g) cream cheese, room temperature
• 1 1/3 cup (300g) heavy whipping cream, chilled
• 1 tsp (5g) vanilla extract
• 1 1/4 cup (156g) powdered sugar

Method

1. Preheat oven to 350F (180C). Grease with butter and dust with flour two 9 inch (23 cm) round cake pans.
2. In a large bowl sift together the flour, cocoa powder, baking soda and salt and whisk to combine.
3. In another bowl mix butter with sugar until combined. Incorporate eggs one at a time. Mix in oil, vinegar, vanilla extract and buttermilk. Incorporate flour mixture until well combined.
4. Gradually add red food coloring until the desired color is reached.
5. Pour the batter evenly into the prepared pans.
6. Bake for about 30 minutes until a toothpick inserted into the center comes out clean.
7. Let pans cool on a cooling rack for 10 minutes.
8. Remove the cakes from the pan and let them cool completely.
9. Prepare the frosting. In a bowl sift the powdered sugar. Beat the cream cheese with powdered sugar and vanilla extract until smooth.
10. In another bowl whip the cream until stiff peaks form. Gradually fold into the cream cheese mixture until well combined.
11. Assemble the cake. Cut the tops of the cakes to create flat surfaces. Make crumbs out of the left pieces of cake and set aside.
12. Place 1 cake layer on your serving plate. Spread evenly with a bit less than half of frosting. Add the second layer of cake. Gradually spread the remaining frosting on top and sides of the cake.
13. Decorate the cake with remained cake crumbs if desired. The cake is ready to serve.
14. The leftover frosted cake can be covered and refrigerated for up to a week. Serve at room temperature.