Wundershowzen Smoothie

10 oz almond milk
1 1/2 frozen bananas

1 T peanut butter

1 T hemp protein

1/2 C spinach

Juiceland

Triple Chocolate Cheesecake

24 oz cream cheese, room temp

8 oz bittersweet chocolate

8 oz sour cream, room temp

6 T butter, melted

30 Oreos

250 g sugar
20 g cocoa powder
2 t espresso powder
4 eggs, room temp
1 T vanilla

6 oz bittersweet chocolate, finely chopped
3/4 C heavy cream

Measure cream cheese into a stand mixer bowl.
Allow to come to room temperature.

Separately melt 8 oz chocolate and set aside.
Beat cream cheese occasionally just to break up cold spots.
Measure out sour cream and allow to come to room temperature.
Make 1 Oreo graham cracker crust in a tall 9-inch pan and let cool.
Place in refrigerator for at least 20 mins.
Adjust oven rack to middle and preheat to 325.
Place a baking tray on the lowest rack and fill with water.
On low speed, beat sugar, cocoa, and espresso into cream cheese.
Crack eggs into cup and beat gently with fork.
Add vanilla to eggs.
Gently incorporate eggs and vanilla on low speed.

By hand, fold in 8 oz melted chocolate.
Fold in sour cream, taking care to not overmix.
Mixture will still have small lumps; this is okay.
Pour into crust and level.

Drop pan on counter to remove extra air bubbles.

Place on middle rack in oven and bake 55 mins, rotating halfway.

Cheesecake should be wobbly in center.

Turn off the oven and open door slightly.

Leave cheesecake in oven one hour.

Remove from oven, loosen edges, and let come to room temp 1 hour.

Cover with foil and chill overnight.

Make chocolate ganache.

Decorate cheesecake.

bromabakery

Tiramisu

1 C very strong espresso, warm or room temp
5 T Grand Marnier
40 - 45 ladyfingers
16 oz mascarpone, cold
2 T dark rum
4 pasteurized eggs, separated
100 g sugar
2 C heavy whipping cream
1/2 t vanilla
1/8 t salt
cocoa powder for dusting

Reserve a 9x13, or anything with a 12-14 C capacity.

Whisk together espresso and Grand Marnier.

Quickly dip half the ladyfingers on each side and line dish.
Separately, beat together mascarpone and rum just until combined.

In a double boiler, whisk yolks and 100 g sugar 5 mins or until foamy.

Pour into mascarpone and beat on medium until combined.

Whip cream with vanilla and fold into mascarpone.

Beat whites with salt on medium until foamy.

Increase speed to high and slowly pour in remaining 50 g sugar.

Beat 4-5 mins or until stiff peans form.

Fold into mascarpone.

Layer half of cream mixture onto ladyfingers.

Dip remaining ladyfingers to create second layer.

Top with remaining cream.

Refrigerate uncovered 2-3 hours.

Generously sift cocoa over top.

Cover and refrigerate overnight.

sallysbakingaddiction

Pumpkin Cinnamon Rolls

1/3 C whole milk
2 T butter, melted
1/2 C pumpkin purée
1/4 C sugar
1/4 t nutmeg (do not use cinnamon in dough)
1/2 t salt
1 egg
7 g or 2 1/4 instant yeast
335 g flour

6 T butter, softened

100 g brown sugar

1 T cinnamon

1 1/2 t pumpkin pie spice
4 oz cream cheese, softened
3 T maple syrup
1 T whole milk
80 g powdered sugar, sifted

In a stand mixer bowl, beat together milk, butter, pumpkin, and egg.

Add sugar, nutmeg, and salt.

Add about 1 C of flour and mix for 1 min.

Combine instant yeast with remaining flour and beat in 1 more min.
Using a dough hook, beat for 5 mins.

Transfer dough to a lightly floured surface.

Knead by hand 5 more mins.

If dough becomes too sticky, add a little flour.

Dough should be elastic and smooth.
Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until doubled in size, about 30 mins.

(Can turn oven onto lowest setting for 2 mins, turn off, and proof.)

In a medium bowl, combine butter, brown sugar, and spices.
Sprinkle a pastry mat generously with flour.

Turn dough onto surface, sprinkle with more flour, and roll to 10x14".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly and roll.

Using a piece of floss, cut rolls and place in a greased baking dish.

Cover the pan and allow rolls to rise 60 mins.

(Alternatively, place in refrigerator overnight.

Bring to room temp the next day and bake after doubled in size.)

Preheat the oven to 350º.

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 25 mins or until golden and centers are cooked.

Tent with foil after 15 if browning very quickly.
Beat together cream cheese frosting.

Alternatively, make a glaze.
Top rolls with icing or frosting.

sallysbakingaddiction

Cinnamon Rolls

5 1/2 T butter, softened
1/2 C sugar

2 eggs, room temp

1 C milk, room temp

1 t salt

531 g bread flour

7 g or 2 1/4 t instant dry yeast
1/2 C butter, very softened
210 g packed brown sugar

2 T cinnamon

1/2 C heavy cream
6 oz cream cheese, softened
5 1/2 T butter, softened

260 g powdered sugar
2 t vanilla

In the bowl of a stand mixer, beat together butter and sugar.

Beat in eggs, milk, and salt.
Separately, whisk together 500 g flour and yeast.

Beat on low speed only until combined.

Allow dough to rest 5 mins so flour can absorb liquid.

With a dough hook, knead on medium 5-7 mins.

If necessary, add up to another 1/2 C flour; 1/4 C is recommended.

Dough should be elastic and smooth.
Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until doubled in size, about 30 mins.

(Can turn oven onto lowest setting for 2 mins, turn off, and proof.)

In a medium bowl, combine butter, brown sugar, and cinnamon.
Sprinkle a pastry mat generously with flour.

Turn dough onto surface, sprinkle with more flour, and roll to 24x15".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly and roll.

Preheat the oven to 375º.

Using a piece of floss, cut rolls and place in a greased baking dish.

Cover the pan and allow rolls to rise 20 mins.

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 25 mins or until golden and centers are cooked.
Beat together cream cheese frosting.

Alternatively, make a glaze.
Top rolls with icing or frosting.

lizzyt

American Dreamy Buttercream

1 1/2 C butter, softened
2/3 C (208g) light corn syrup (Karo)
141 g powdered sugar, unsifted
1/8 t fine salt
1 t vanilla
3-6 T heavy cream, room temp

In a stand mixer, beat butter until pale and voluminous.

Gradually emulsify corn syrup, scraping down bowl periodically.

Beat on highest speed 2 full mins.

Gradually beat in powdered sugar and salt.

Beat on high 30 secs.

Add vanilla and heavy cream and beat on high 1 min.

Switch to paddle attachment and beat on low 2-3 mins.

sugarologie

Sweet Cream Frosting

1 1/4 C unsalted butter, cold
40 g (1/4 C) sweet cream buttermilk powder
1/2 C whole milk, cold from fridge
300 g (2 1/2 C) powdered sugar, unsifted
1/2 C whole milk, cold from fridge
90g (3/4 C) powdered sugar, unsifted
1/16 t fine salt
1/4 t vanilla

Cut butter into 2-inch pieces and let soften slightly, about 10 mins.

In a stand mixer, combine butter and buttermilk powder.
Whisk on high 3 mins.

Butter should be slightly lighter in color and texture.
Very gradually, emulsify 1/2 C cold whole milk.
Gradually beat in 300 g powdered sugar.

(Sugar will incorporate much faster than milk.)

Once fully incorporated, beat on high for 1 min.

If buttercream is curdled, continue mixing.

If soupy, refrigerate, and the whisk again.

Very gradually, emulsify second 1/2 C cold whole milk.

Beat on high for 1 min.

Gradually add remaining powdered sugar, salt, and vanilla.

(All of these are optional).

Beat on high for 1 min.

Switch to a paddle attachment and beat on low 2-3 mins.

sugarologie