Ingredients
Raspberry Cheesecake
April 1, 2026
Spring Cheesecake Cake (Raspberry, Lemon, Orange)
8 ounces cream cheese, room temperature
8 ounces cream cheese, room temperature
8 ounces cream cheese, room temperature
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup cold heavy whipping cream
1. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
2. Scrape down sides of mixer bowl.
5. Bake until cheesecake is set, 18-24 minutes at 325°F in a convection oven or 350°F in a regular oven. (Cheesecake can be slightly golden but not brown)
6. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
7. Place cream cheese into bowl of stand mixer fixed with paddle attachment. Mix on medium-low speed for 30 seconds. Add in sugar and egg and beat on medium speed until smooth, 3-5 minutes.
9. With mixer on low speed, add in extract.
10. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
12. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
14. Scrape down sides of mixer bowl.
15. With mixer on low speed, add in extract and food coloring.
16. Prepare an 8-inch cake pan (grease and/or butter pan then line with parchment paper) and then pour the filling into the pan.
18. Set the cheesecake on a wire rack and let it cool completely. Refrigerate for at least 2 hours before assembling cake.
20. Whisk the flour, baking soda, and salt together and set aside.
21. In the bowl of stand mixer fitted with a paddle attachment, cream the softened butter for about 1 minute on medium speed.
22. Add the sugar on medium speed and beat until fluffy and light in color, about 2 minutes.
23. Add in egg whites and mix until incorporated.
25. Mix for 1-2 minutes on medium speed or until ingredients are fully incorporated.
26.Repeat with the rest of the flour and milk and mix until combined and smooth, about 30 seconds. Spread the cake batter into the prepared pan using a small offset spatula. (be sure it is nice and level!)
27. Bake for 18-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
28. Place in freezer until ready to assemble the cake.
29. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
1. Make sure cheesecakes and white sheet cake are chilled. Place clean 8-inch pan on top of sheet cake and run a sharp paring knife around the edge. You now have a perfect 8-inch round white cake disc. Do this again so you have 2 total.
2 Remove chilled orange cheesecake from pan and set on cake stand. (this is a thin cheesecake and when very chilled, can be easily popped out of the lined cake pan. You can also use a spring-form pan)
3. Place one 8-inch white cake on top.
4. Remove lemon cheesecake from pan and gently place on top of white cake.
5. Place other 8-inch white cake on top of lemon cheesecake.
6. Remove raspberry cheesecake from pan and gentle place on top of white cake.
7. Cover cake in chilled whipped cream and serve. (You can refrigerate for up to 24 hours before serving.)
March 26, 2026
Breakfast Casserole
Ingredients
2-3 cups of cooked cubed potatoes or hash browns (any kind really works)
1 large onion, diced and sautéed in a little oil
1 lb pork sausage, cooked
1 lb bacon cooked and crumbled
12 eggs
1 cup whole milk
1-1/2 tsp seasoned salt
pepper to taste
2 cups of grated cheese
4 green onions chopped for garnish
1 (4 oz.) can diced mild green chiles optional
Instructions
1. Cook sausage and bacon. Set aside.
1 large onion, diced and sautéed in a little oil
1 lb pork sausage, cooked
1 lb bacon cooked and crumbled
12 eggs
1 cup whole milk
1-1/2 tsp seasoned salt
pepper to taste
2 cups of grated cheese
4 green onions chopped for garnish
1 (4 oz.) can diced mild green chiles optional
Instructions
1. Cook sausage and bacon. Set aside.
2. Sauté the onion. Set aside.
3. Combine the eggs, seasoning salt, pepper and milk. Mix to combine.
4. In a 9×13 inch pan, layer the potatoes, sausage, bacon, onion, green chilies (if using) and cheese. Pour the egg/milk mixture over the top.
Bake uncovered at 350° F for 40-50 minutes. Serve immediately. Garnish with green onions if desired.
Bake uncovered at 350° F for 40-50 minutes. Serve immediately. Garnish with green onions if desired.
March 23, 2026
Butter Crunch Cookies
Ingredients:
9 TBS unsalted butter (I used salted)
1-1/3 cup (160g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 large egg*
1 tsp vanilla extract
3/4 cup (120g) toffee bits
2 TBS (20g) toffee bits, for topping
*I recommend taking your egg out of the fridge about 30 minutes prior to starting
Instructions
2. In a medium bowl, combine your dry ingredients - flour, baking soda and salt.
3. Add your light brown and granulated sugars to your browned butter. Stir together using a spatula or large spoon to help further cool your butter and to fully combine your sugar into the butter.
4. Ensure your butter and sugar mixture isn't too hot (it's okay if it's warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.
4. Ensure your butter and sugar mixture isn't too hot (it's okay if it's warm to the touch), and add in your egg. Mix quickly to incorporate, and then add in your vanilla and continue mixing until smooth and thickened.
5. Add in your combined dry ingredients to your wet ingredients, and fold together until a shaggy dough forms. Then add in your 3/4 cup (120g) of toffee bits and continue mixing until your dough forms and your toffee bits are evenly dispersed.
6. Place your unscooped dough, uncovered, into the fridge to chill for 15 minutes. Note: do not chill your unscooped dough for any longer than 30 minutes - if you need to, just be sure to cover it with plastic wrap.
7. In a small bowl, add your two tablespoons (20g) of toffee bits. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 10 cookies, 3 tablespoons per cookie (60g each). Roll each dough scoop in your palms to smooth the exterior, and then top each dough ball with toffee bits. Place your dough back into the fridge to chill for about 45 minutes. Note: if you plan to chill for any longer than an hour once scooped, be sure to cover with plastic wrap so that your dough doesn’t dry out.
8. When you're ready to bake, preheat your oven to 350℉. Space out your dough balls onto two large, parchment lined cookie sheets and bake for 11-13 minutes one cookie sheet at a time. They should be golden around the edges when fully baked. Allow your cookies to cool for at least 15 minutes, and enjoy!
6. Place your unscooped dough, uncovered, into the fridge to chill for 15 minutes. Note: do not chill your unscooped dough for any longer than 30 minutes - if you need to, just be sure to cover it with plastic wrap.
7. In a small bowl, add your two tablespoons (20g) of toffee bits. Onto a lined cookie sheet, I used parchment paper, use a cookie scoop or large spoon to portion out your dough - it should make about 10 cookies, 3 tablespoons per cookie (60g each). Roll each dough scoop in your palms to smooth the exterior, and then top each dough ball with toffee bits. Place your dough back into the fridge to chill for about 45 minutes. Note: if you plan to chill for any longer than an hour once scooped, be sure to cover with plastic wrap so that your dough doesn’t dry out.
8. When you're ready to bake, preheat your oven to 350℉. Space out your dough balls onto two large, parchment lined cookie sheets and bake for 11-13 minutes one cookie sheet at a time. They should be golden around the edges when fully baked. Allow your cookies to cool for at least 15 minutes, and enjoy!
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