Blueberry Cake Cups

Recipe from Taste of Home

Here is another easy recipe for Blueberry Tuesday.  These lovely little cake cups are perfect for an Autumn evening.  So cozy!  Enjoy.

Ingredients:
1/4 cup all-purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
Dash salt
1/4 cup 2% milk
1 tablespoon butter, melted
1 cup blueberries, divided



Directions:
In a small bowl, combine the flour, sugar, baking powder and salt. Stir in milk and butter just until moistened.

Divide half of the berries between two greased 10-oz. custard cups. Top with batter and remaining berries. Bake at 375° for 25-30 minutes or until golden brown. Serve warm. 

Yield: 2 servings.


Nutrition Information:
1 serving (1 each) equals 264 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 247 mg sodium, 49 g carbohydrate, 2 g fiber, 3 g protein.

How to: Make the Perfect Layer Cake

This morning I shared that I have trouble with layered cakes.  One Thanksgiving I tried making a layered carrot cake from my mom's recipe that we've used for years.  It's fabulous by the way and I shared the recipe [here].  The cake turned out moist and delicious, and I painstakingly worked with the frosting, assembled the layers, and even inserted dowel rods.  The thing that I didn't consider was that I needed to transport it on a windy road for several miles.  Needless to say, it didn't hold up well, and I haven't attempted a layer cake since.  While no layer cake would probably stand up to the transportation horrors that I put my poor carrot cake through, here are some tips to help with everything else.

Getting started: Line two round cake pans with parchment paper. Butter and dust them with flour. This may seem tedious, but it will prevent your cakes from sticking! 


Cold storage: Once the cakes have been freed from their pans, place them on a tray and put them back in the fridge for at least an hour. This will prevent breakage and excess crumbling when you cut the cake into layers. 

Trim the Cake: A rotating turntable makes cake decorating much easier; if you don't have one, use a plate on an inverted bowl. Place one layer on an 8-inch cardboard round; place the round on the turntable, securing it with a dab of buttercream. With a long serrated knife, trim tops off both cake layers to make flat surfaces.

Watch those fingers: When cutting your layers, make sure your cake-turning hand is on the top of the cake, avoiding the possibility of the serrated knife coming through the other side and cutting your hand. Trust me, that hurts.

Barricade your filling: If you have a "loose" filling like a jam, custard or curd, pipe a line of buttercream frosting around the inside edge of the layer and fill it with the loose filling. This buttercream barrier prevents the filling from oozing out the sides.

Spread Filling: Using a small offset spatula, evenly cover the top of the first layer with 1 cup of buttercream. Spread the buttercream so it extends beyond the edges of the cake.

An even stack: Make sure to place the flattest layer on the top with the bottom of the cake turned upside down so that the bottom is now the top of the cake. 

Crucial Crumb Coat: Place the other cake layer, with the cut side down, on top of the buttercream; press gently to make it level. Or if you are doing more than two layers, finish layering the cake then with the small spatula, spread the cake with 1 1/2 cups more of the buttercream, plus any oozing out from between the layers, creating a "crumb coat," which is a thin layer of frosting that seals in the crumbs. It should be very thin, just enough to capture all the crumbs, not thick enough to hide the cake underneath. Once you've crumb-coated the cake, place it back in the fridge for another hour. (Good things come to those who wait!) 

Frost the Cake: Using a large offset spatula, generously coat the chilled cake with 2 1/2 cups of buttercream, frosting the top of the cake first. If you want that smooth, professional bakery look, dip your offset spatula into the hot water and wipe off excess water with a paper towel. While the metal of the spatula is still hot, gently smooth the blade over the top of your cake at a 45º angle, slowly rotate the turntable.  Like magic, you will see all the lines disappear and will be left with a shiny flat, almost-too-perfect surface.

Smooth Frosting: Use a bench scraper to smooth the sides of the cake. Hold the scraper perpendicular to the cake with one edge resting on the turntable and slowly rotate the turntable. Small areas of the cake may be touched up with the small spatula. Refrigerate the cake for 30 minutes.

No one needs to know: If you try all of these tips and your cake still isn't perfect, it's ok.  You can always add goodies to the side of the cake - try toasted coconut or nuts, sprinkles or cocoa nibs.  Or serve pre-sliced pieces.  Relax and enjoy the delicious cake you just made.  

 

Phyllis Martin's Autumn Memories Cake

On today's show I shared some of the Blue Ribbon winning recipes from the Kentucky State Fair.  This one looks amazing!  It's a banana and black walnut cake, and it's perfect for Autumn gatherings.  Phyllis was the blue ribbon winner last year, and she has reclaimed her title this year with this this cake.  Phyllis was inspired by her childhood memories of picking black walnuts for her mother's holiday baking and her love for bananas.

Ingredients:
2 cups all-purpose flour 
1 teaspoon baking powder 
1 teaspoon salt 
3/4 teaspoon baking soda 
2 cups sugar 
4 large eggs 
3/4 cup vegetable oil 
2 medium very ripe bananas, peeled and mashed 
1/2 cup buttermilk 
1/2 cup sour cream 
1 teaspoon vanilla 
1/4 teaspoon black walnut extract 
1 cup black walnut pieces 
1 cup flaked coconut

Directions:  Preheat oven to 350 degrees. 

Note: I prefer regular walnuts to black walnuts since they have a milder flavor.  So I'll be modifying that part when I try this.


Spray four 9-inch round cake pans with baking spray and dust with flour. Line with parchment paper rounds and spray the parchment. Set aside.

In a bowl, whisk together the flour, baking powder, salt and baking soda. Set aside.
In a mixing bowl, beat the sugar and eggs at medium high speed with an electric mixer until smooth, about 3 minutes. Add the oil and beat to combine. Mix in the mashed bananas. Set aside.
In a small bowl, whisk together the buttermilk, sour cream and flavoring extracts. Add the flour mixture to the oil mixture, alternating with the milk mixture, in three batches, beating well after each addition. Fold in the nuts and the coconut.

Divide batter evenly among the four prepared pans. Bake until the sides are browned and pull slightly away from the sides of the pan, and the cake tests done in the middle. Let cool about 15 minutes, then remove from the pan and let cool completely on wire racks.

Cream cheese banana frosting
• 4 ounces (1 stick) soft unsalted butter 
• 6 ounces (3/4 cup) cream cheese 
• 5 cups powdered sugar 
• 2 teaspoons vanilla 
• 2 tablespoons banana cream liqueur

Directions:
Beat together the butter and the cream cheese, and gradually beat in sugar. Add the vanilla and liqueur. Beat until fluffy (you may need to add a little more liqueur to get a good spreading consistency).

Position one layer on a serving plate and top with frosting. Continue with remaining three layers. Frost top and sides of cake. Decorate with additional chopped walnuts. 
Serves 10-12.

No Bake Blueberry Cheesecake

Ingredients:
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract

Filling:
1/4 cup water
1 tablespoon unflavored gelatin (measured from 2 envelopes)
12 oz cream cheese, room temperature
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Directions: Preheat oven to 350°F
For crust:  Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:  Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Blueberry Pineapple Buckle

From Betty Crocker

Ingredients:
1 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel (optional)
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1-8oz can crushed pineapple in juice, drained.  Reserve juice for sauce
1 cup fresh blueberries
Cinnamon Crumb Topping
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
Pineapple Sauce
3 tablespoons packed brown sugar
1 teaspoons cornstarch
Juice that was reserved from crushed pineapple
1/4 teaspoon lemon juice

Directions:

• Heat oven to 350ºF. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
• In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
• Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

Tips & Tricks:

One cup of frozen blueberries, thawed and well drained, can be substituted for the fresh blueberries.

Lamb Cupcakes

Recipe from Land O' Lakes

Ingredients:
Cake:
1 - 18.25 oz pkg white cake mix
1 cup milk
1/2 cup butter, softened
3 eggs
2 tablespoon fresh squeezed orange juice
2 teaspoons fresh grated orange zest
1 - 1.5 oz bottle flower shaped sprinkles
Frosting:
1 1/2 cups butter, softened
2 cups powdered sugar
2 teaspoons vanilla
2 - 7oz jars marshmallow creme
Decorations:
1 - 10.5 oz pkg mini marshmallows
24 black gum drops
Decorator candy eyes
Licorice pieces or nibs

Directions: Preheat oven to 350°F.
Place paper baking cups into 24 muffin pan cups; set aside.

Combine all cupcake ingredients except sprinkles in large bowl; beat on low speed until combined. Increase speed to medium; beat until well mixed. Stir in sprinkles.

Divide batter evenly among paper liners. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan; remove to wire cooling rack. Cool completely.

Combine 1 1/2 cups butter, powdered sugar and vanilla in large bowl. Beat on medium speed until creamy. Add marshmallow crème; continue beating until well mixed. Set aside.

To create lamb faces, flatten gumdrops to 1/4-inch thickness, using palm of hand. Poke holes into gumdrops for nostrils. Attach candy eyes and licorice pieces for ears, using frosting to adhere. Set aside.

Frost cupcakes, creating mound of frosting in center. Attach 1 lamb face on front 1/3 of each cupcake. Place miniature marshmallows onto cupcakes, pressing into frosting to adhere. Attach licorice pieces or licorice nibs for tails.

Tips & Tricks:

Black gumdrops can be found in candy stores or in the bulk bins or in mixed packages at discount, grocery or drug stores. You can also use other colors of gum drops (white, pink) or a large marshmallow cut in half for the face. The “eyes” for the lambs can be purchased in discount chain stores, craft stores or cake decorating stores in the candy and cake decorating section. Dark cupcake liners and the candy flowers can also be purchased in this area. Other colors of cupcake liners could also be used.  

Shy Bunny Cupcakes

From Created by Diane

Ingredients:
Chocolate cupcakes
Chocolate Frosting
White Frosting
Mini Marshmallows
White nonpareils
White Chocolate Bark, melted
Pink Chocolate Bark




Directions:
Melt white and pink chocolate to make the feet, on wax paper. You can draw an oval foot shape on a piece of copy paper and place it under the wax paper if you want the feet to be exactly the same.  Top the cupcake with the Chocolate frosting.  Use a piping bag, put a bit of white frosting on top for the body.  Moisten a mini marshmallow then roll it in nonpareils. Place the marshmallow tail on frosting.  Decorate with Edible grass - available at Easter time. Simply cut edible grass into small pieces and arrange in the frosting.  Add White chocolate feet after they have hardened.

Momma's Carrot Cake Recipe

This is the very best Carrot Cake recipe I've ever tasted, and I'm not just saying that because it's the one my mom uses.  It's very moist.  The last time I made it, I prepared it as a layer cake with dowels to keep in from slipping.  It would've worked except the icing turned out really creamy & I had to travel with it.  Tasted great, but didn't look as lovely after the road trip.

Cake Ingredients:
4 eggs
1 1/2 cu vegetable oil
2 cu sugar
2 cu all purpose flour
2 teaspoon cinnamon
2 teaspoon baking powder (Eliminate if use self-rise flour)
2 teaspoon baking soda (Eliminate if use self-rise flour)
pinch salt
3 cups grated carrots
8oz bag walnut pieces (optional)


Directions: Preheat oven to 350 degrees F
1) Sift together: 2 cu sugar, 2 cu flour, 2 teaspoon cinnamon, 2 teaspoon baking powder, 2 teaspoon baking soda, and pinch salt then set aside.
2) In a separate, very large mixing bowl, beat eggs until blended then add oil, stir.  Stir in sugar.
3) Now add all dry ingredients to egg mixture.  Mix well.  Add carrots, and if desired walnuts.
4) Bake at 350 degrees F for 50 minutes in either 1 bundt pan or in 2 - 9" cake pans.  Cool completely, then cover with cream cheese frosting.

Cream Cheese Icing Recipe:
Ingredients:
1 - 8oz package Cream Cheese, room temperature
1 stick of butter or margarine
1 box powdered sugar
1 teaspoon vanilla

Directions:
Cream together the butter and cream cheese.  Add vanilla.  Add the powdered sugar gradually until the frosting is the consistency you like.  Mix completely.  If the recipe becomes too thick to spread on the cake, add a splash of milk or just enough to make it spread easily.  You should not need milk.

Frosting Tips:
1) Do not double this recipe.  It never seems to turn out well that way.  If you need more than this recipe yields, make a separate batch.
2) Do not microwave the cream cheese.  Allow it to come to room temperature on it's own.  The frosting won't have the proper consistency if you microwave the cream cheese.

Carrot Cheesecake

Recipe from Martha Stewart

Ingredients:

• For The Cheesecake

  • 1/2 ounce (1 tablespoon) unsalted butter
  • 2 medium carrots, peeled, finely grated
  • 1 1/2 cups sugar
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 large eggs, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon freshly grated ginger
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • Petite Marzipan Carrots

• 
  

  For The Crust

  • 2 ounces (1/2 cup) toasted pecans
  • 8 graham crackers, finely ground (1 cup)
  • 2 ounces (4 tablespoons) unsalted butter, melted
  • 3 tablespoons sugar
  • 1/4 teaspoon salt

Directions:

1. Make the crust: Preheat oven to 350 degrees. Pulse pecans in a food processor until finely ground. Place in a medium bowl with graham crackers, and stir in butter, sugar, and salt.
2. Wrap outside and bottom of a 9-inch springform pan in 2 layers of foil. Press crumb mixture firmly into bottom of pan. Bake until golden brown around edges and firm, about 15 minutes. Let cool on wire rack. Reduce oven temperature to 325 degrees.
3. Make the cheesecake: Melt butter in a medium saute pan over medium heat. Add carrots and 1/2 cup sugar, and cook, stirring often, until carrots are soft, 3 to 4 minutes. Transfer with pan juices to a bowl, and let cool.
4. Beat cream cheese and remaining cup sugar with a mixer on medium speed until fluffy, about 4 minutes. Add eggs, 1 at a time, scraping down sides of bowl as needed. Add carrots and pan juices, nutmeg, cinnamon, ginger, salt, and vanilla, and beat until incorporated. Pour into crust.
5. Set springform pan in a large roasting pan. Fill roasting pan with enough boiling water to reach halfway up the sides of springform pan. Bake cheesecake until set but slightly wobbly in center, 80 to 90 minutes.
6. Transfer springform pan to a rack, and remove foil. Let cool. Refrigerate, uncovered, at least 6 hours (or overnight; cheesecake will keep, covered and refrigerated, for up to 3 days). Run a hot knife around edges of cheesecake to loosen, then remove sides of pan. Decorate with marzipan carrots just before serving.

Buttermilk Blueberry Breakfast Cake

Recipe from Alexandra Cooks Blog

Ingredients: 
Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Directions: 
Preheat the oven to 350º F 

1. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

No Bake Blueberry Cheesecake

Ingredients:
Crust:
9 whole graham crackers
1/2 cup old-fashioned oats
3 tablespoons (packed) golden brown sugar
1/8 teaspoon salt
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Filling:
1/4 cup water
1 tablespoon unflavored gelatin
12 oz cream cheese, room temp
1 cup heavy whipping cream
1 cup sugar
1 tablespoon fresh lemon juice
3 cups fresh blueberries

Topping:
1 cup chilled heavy whipping cream
1 tablespoon sugar
4 1/2-pint baskets blueberries
2/3 cup blueberry jam

Directions: Preheat oven to 350°F
For crust:  Blend first 4 ingredients in processor until graham crackers are finely ground. Add butter and vanilla; process until moist crumbs form. Press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan. Bake crust until deep golden brown, about 12 minutes. Cool.

For filling:  Pour 1/4 cup water into small saucepan; sprinkle gelatin over. Let stand 10 minutes. Stir over very low heat just until gelatin dissolves. Set aside.
Blend cream cheese, cream, sugar, and lemon juice in processor until smooth. Add berries; puree until smooth (some blueberry bits will remain). With machine running, add warm gelatin mixture through feed tube and blend well. Pour filling into crust. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Run knife around pan sides to loosen cake. Release pan sides. Transfer to platter.

For topping: Beat cream and sugar in medium bowl until firm peaks form. Spread cream mixture thickly over top of cheesecake. Place berries in bowl. Heat jam in small saucepan over low heat until just melted. Pour jam over berries; toss to coat. Mound coated berries in center of cream, leaving 1-inch plain border. Chill cake at least 1 hour and up to 1 day.

Blueberry Cupcakes

Cupcake Ingredients:  (Makes 30) 
1 cup (2 sticks) unsalted butter, softened
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 cups granulated sugar
1 tablespoon finely grated lemon zest
4 large eggs
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3/4 cup low-fat buttermilk
1/2 cup pureed fresh blueberries
1 teaspoon pure vanilla extract

Blueberry Frosting Ingredients: 
Enough for 30 cupcakes
1 cup of butter, softened
8 oz of cream cheese, softened
1.2 oz (34 grams) freeze dried blueberries, pulverized in a mini food processor
3-5 cups of confectioners sugar


Cake Directions: Preheat oven to 350 degrees
Line cupcake tins with liners.  Mix together flour. baking powder and salt. Set aside.
In a large measuring cup or bowl, mix together buttermilk, blueberry puree and vanilla extract. Set aside until needed.  Using an electric mixer, beat butter, granulated sugar and lemon zest in a mixing bowl until pale, about 2 minutes. Add eggs one at a time, mixing well after each addition. Mix in pulverized blueberries.
Mix in flour mixture in three batches, alternating with two batches of buttermilk mixture. Mix until just combined, scraping down bowl as needed. (I like to mix the last bit by hand using a spatula to make sure I get all the stuff at the bottom.) Scoop batter into cupcake tins.  Bake until golden brown and a toothpick inserted into center of cake comes out clean, about 21 to 24 minutes. Allow cupcakes to cool in tins for 10 minutes, and then remove cupcakes and place them on a cooling rack.

Blueberry Cream Cheese Frosting Directions:

In a large mixing bowl, mix butter until it is softened and uniform. 

Add cream cheese and beat together until it is uniform. Add pulverized blueberries. 

Add 3 cups of sugar to the mixture and mix. Add more sugar if necessary. 

Mix again until mixture is creamy and spreadable. Add more sugar if necessary, 

otherwise prepare to frost cake.

Strawberry Mousse Cake

Ingredients:
--Cake Layers--
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, room temp
3 1/2 cups cake flour
4 teaspoon baking powder
2 teaspoon vanilla extract
1/2 teaspoon almond extract
--Strawberry Mousse--
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream


--Strawberry Frosting--
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnish (Optional): halved stawberries & edible flowers.


Directions: Preheat oven to 350°

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake. 

Peanut Butter Swirl Cheesecake

Ingredients:
Crust:
1 1/2 cups chocolate wafer cookie crumbs
4 tablespoon butter, melted
Filling:
4 pks 8-oz cream cheese softened
1 cup creamy peanut butter1 cup sugar
4 lg eggs, room temperature
1/2 cup sour cream
2 teaspoons vanilla extract
3-oz bittersweet chocolate, melted
6 regular size peanut butter cups, quartered

Directions:

1. To make the crust: Heat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray; tightly cover outside of pan with a double thickness of foil. Combine cookie crumbs and butter in a bowl until crumbs are evenly moistened. Press into bottom and 1/2 inch up the sides of prepared pan. Bake 10 minutes; let cool on a wire rack.
2. To make the filling: In a large bowl, beat cream cheese with an electric mixer on medium-high speed, until light and fluffy. Gradually beat in sugar until smooth. Reduce speed to medium and beat in eggs, 1 at a time, until just blended. Beat in sour cream and vanilla. Remove 1 1/2 cups of the batter to a medium bowl; stir in chocolate. Add peanut butter to cream cheese mixture in large bowl and beat until smooth. Remove 1 3/4 cups of the peanut butter batter to a medium bowl and reserve.
3. Spoon the remaining peanut butter batter over crust in pan. Top evenly with peanut butter cups, gently pressing pieces into batter. Alternately drop reserved chocolate batter and reserved peanut butter batter on top of peanut butter cups to cover; swirl batters together with a skewer or a knife to marbleize.
4. Place cheesecake in a larger baking pan and place on oven rack. Carefully pour enough hot water into larger pan to reach 1 inch up sides of springform pan. Bake 1 hour, or until cake barely jiggles in the center.
5. Remove cheesecake from water bath; remove foil. Using a thin knife, carefully cut around top edge of cake where it meets the pan to release. Let cool completely on wire rack. Cover and refrigerate until cold, 6 hours or overnight.
6. To serve, run a sharp knife around edge of pan to loosen and remove side of pan.

Nutritional Info: (Serving size 1/16 of cake)
 Calories 497, Total Fat 39g, Saturated Fat--, Cholesterol--, Sodium--, Total Carbohydrate 31g, Dietary Fiber--, Sugars--, Protein12g, Calcium--