Hi! This is Andrea from Cooking with a Wallflower and I’m back on Ask Anna this month to share with you a brand new dessert: vanilla bean basque burnt cheesecake.

It’s September already. Can you believe it? And that means that the holidays are just around the corner. And if you’re like me, then you’re already wondering what desserts you might be baking this holiday season. It’s going to be a little busier for me and my husband this holiday season with a baby on the way. So if we’re looking to hosting or baking for friends and family, we have to think ahead.

I’m obsessed with basque burnt cheesecake. The caramelized top. The creamy custardy center. The ease of making and baking the cheesecake. What’s not to love?

I’ve done so many different versions in the past. This time, I thought I’d stick with the classic: vanilla bean. For this cheesecake, I used both vanilla bean and vanilla extract for that extra vanilla flavor. Seriously, the smell of vanilla in the kitchen is always so amazing.

I hope you enjoy this as much as I do.

Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.

In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.

Next, add large eggs, mixing until well incorporated.

Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.

Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.

Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.

Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.

Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.

Serve the vanilla bean basque burnt cheesecake at room temperature.

You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

Enjoy!

Andrea

Cooking with a Wallflower

Vanilla Bean Basque Burnt Cheesecake

 

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Basque burnt cheesecake with aromatic vanilla bean specks in every creamy bite. This Vanilla Bean Basque Burnt Cheesecake is simple, classic, and so delicious, perfect for the fall holidays.

Author: Andrea Giang

Recipe type: Dessert

Serves: 6-8 servings

Ingredients

• 2 – 8oz cream cheese, room temperature
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 vanilla bean
• 3 tablespoons all purpose flour

Instructions

1. Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.
2. In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.
3. Next, add large eggs, mixing until well incorporated.
4. Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.
5. Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.
6. Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.
7. Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.
8. Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.
9. Serve the vanilla bean basque burnt cheesecake at room temperature.
10. You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

3.5.3251

Here are some other delicious Fall desserts!

Pumpkin Cheesecake Brownies

Soft and Chewy Ginger Molasses Cookies

Cranberry Apple Pie

The post Vanilla Bean Basque Burnt Cheesecake appeared first on Ask Anna.

Hi! It’s Andrea from Cooking with a Wallflower, and I’m here this month to share a brand new recipe on Ask Anna.

It’s been so cold and gloomy lately. Which means it’s the perfect time to bake. I love the cozy warmth and the sweet smell of baked goods emanating from the oven on a cold day. Don’t you? Who needs to turn on the heater when you have baked goods in the oven?

One of my favorite treats is this chocolate chip coffee cake. It is a small batch so you don’t have an endless amount to go through and overindulge, just enough for several servings. This coffee cake is filled with hints of cinnamon and melted chocolate in every bite. The buttery crumble on top gives the cake a little crunch. It’s simple, delicious, and perfect for breakfast with coffee or as an afternoon snack.

Preheat the oven to 350 degrees F. Line a 9×5 inch baking pan with parchment paper or lightly grease with vegetable oil.

In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.

In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.

Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.

Transfer the batter in the prepared baking pan.

In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.

Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Serve warm or at room temperature with your favorite coffee or tea.

Andrea

Cooking with a Wallflower

Chocolate Chip Coffee Cake

 

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Coffee cake filled with mini chocolate chips and topped with a buttery chocolate chip crumble. This chocolate chip coffee cake is simple, delicious, and perfect with your morning cup of coffee.

Author: Andrea Giang

Recipe type: Dessert

Serves: 5-6 servings

Ingredients

• ½ stick butter
• ½ cup granulated sugar
• ⅛ cup buttermilk
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 1 large egg
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup mini chocolate chips

Streusel

• 3 tablespoon butter, cold
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ⅓ cup all purpose flour

Topping

• ¼ cup mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line a 9x5 inch baking pan with parchment paper or lightly grease with vegetable oil.
2. In a large mixing bowl, whisk together butter, granulated sugar, vanilla, buttermilk, sour cream, and egg until smooth.
3. In a small bowl, add flour, baking powder, ground cinnamon, and salt, mix until just combined.
4. Pour the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the mini chocolate chips.
5. Transfer the batter in the prepared baking pan.
6. In a small bowl, add all purpose flour, brown sugar, ground cinnamon, and butter. Mix together with your hands until a crumbly mixture forms. Or you can also use a food processor.
7. Evenly sprinkle the streusel over the batter. Top the streusel with mini chocolate chips. Transfer to the oven bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Serve warm or at room temperature with your favorite coffee or tea.

3.5.3251

The post Chocolate Chip Coffee Cake appeared first on Ask Anna.

Hi! This is Andrea from Cooking with a Wallflower, and I’m here today to share with you another recipe!

I can’t believe it’s already halfway through January! Have you gotten used to writing 2016 yet? I sure haven’t! It’s hard enough to write a new month but now I have to write a new year too? So unreal.

Today, I want to share with you a quick and easy dessert that takes just minutes to prepare! If you’re like me, you’ll feel overly lazy during the winter. The cold winds and the heavy rain make me feel super lazy. I just want to curl up in bed wrapped in a blanket with a good book. Do you feel the same way?

I also want something warm and chocolaty to indulge on. But then again, when don’t I? So I’m sharing my recipe for a super chocolaty and fudgy mug cake. So amazingly delish!

This 5 minute chocolate mug cake requires several ingredients, that take minutes to mix together and it cooks in 70 seconds. Doesn’t that sound super easy? And you can top with as much whipped cream as you like.

In a medium bowl, mix together all purpose flour, cocoa powder, and baking powder, brown sugar, and granulated sugar. Mix until they are evenly incorporated.

Now, add the milk, vegetable oil, and vanilla extract. Whisk until evenly incorporated. Then fold in the chocolate chips for an even more chocolaty taste.

Once all the ingredients are well mixed, scrape the batter into a microwave safe mug. Place the mug in the microwave and heat the cake for 70 seconds. Every microwave is different. So you might need to adjust the heating time accordingly.

The cake will rise to the rim. Top the cake with whipped cream or chocolate syrup as desired. See? Wasn’t that so easy?

Serve the chocolate mug cake warm.

Enjoy!

5.0 from 2 reviews

5 Minute Chocolate Mug Cake

 

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A deliciously fudgy chocolate mug cake that requires no fuss and no baking. This 5 Minute Chocolate Mug Cake is super easy to make and perfect for a quick indulgence.

Author: Andrea Giang

Recipe type: Dessert

Serves: 1 mug cake

Ingredients

• ¼ cup all purpose flour
• 2 tablespoons cocoa powder
• ¼ teaspoon baking powder
• 3 tablespoons brown sugar
• 1 tablespoon granulated sugar
• ¼ cup milk
• 2 tablespoons vegetable oil
• ½ teaspoon vanilla extract
• 1 tablespoon chocolate chips
• Whipped cream (optional)

Instructions

1. Add the flour, cocoa powder, baking powder, brown sugar, and granulated sugar to a medium bowl. Mix until they are evenly incorporated.
2. Pour in the milk, vegetable oil, and vanilla extract. Whisk until the ingredients are evenly incorporated.
3. Now, fold in the chocolate chips.
4. Scrape the batter into a microwave safe mug. Place the mug in the microwave and heat for about 70 seconds.
5. Serve the chocolate mug cake warm with whipped cream if desired.

3.5.3208

The post 5 Minute Chocolate Mug Cake appeared first on Ask Anna.

This weekend we celebrated with a Panem Capitol (Hunger Games) themed birthday party complete with big hair, crazy makeup and lots of sparkle.

So of course if you’re celebrating in the Capitol you have to have lots of extravagant food, which is why I decided I needed a flashy birthday cake.

I know it’s silly to make your own cake but I had a vision and you know me, I’m more of a DIYer than an ask someone else to do it-er. I’ve been following Sweet Bakes on Instagram for a while now and her cakes totally inspire me! The first time I saw her gold leaf a cake I knew I had to so something fun like that for my cake.

Turns out gold leafing is quite expensive so I decided to go with silver leafing instead. I also found some rainbow disco dust on Amazon and had to get it to make the fondant really sparkle! It was just the extra touch the cake needed, and the way it shimmered in the lighting at the party was PERFECT!

There are lots more pictures from the party I’ll share later but I had to share my birthday cake to celebrate my birthday today! If you were here I’d offer you a piece but since you’re not I’ll have to eat if for you.

The post It’s my Birthday! appeared first on Ask Anna.

I wanted to make a special cake for her little boy, not that he’ll remember, but every little kid deserves a special cake for their first birthday! So when I need cake inspiration I go to my favorite cake baker, I am Baker. She’s amazing and I’ve been dying for an excuse to make one of the surprise inside cakes from her book. I made the cake pop cake for Malea’s birthday a few weeks ago but I wanted to do something a little more challenging and something a one year old would like.

When I came across the Balloon Cake tutorial in I am Baker’s book, I knew that was the right one. It seemed easy enough and what little kid doesn’t love balloons?!

When I finished the cake I showed my 6 year old and her mouth dropped. She loved the balloons and all the colorful sprinkles, she said it looked “really cool” so I knew my husband’s co-worker would love it for her little boy.

The best part though is the surprise on the inside, want to know what it is?

Sorry for the picture quality but it was taken with the mom’s iPhone.

It’s a balloon! Not a real balloon, of course, but a chocolate balloon, right through the middle of the cake! Fun, right? I thought so. Now that I’ve tackled a real surprise inside cake I’m kind of itching to do another one. Who has a birthday coming up?

Disclaimer – I have included a couple affiliate links in this post. If you purchase through the link you won’t pay a cent more than you normally would. Thank you so much for supporting Ask Anna!

The post Birthday Balloon Cake with a Surprise Inside! appeared first on Ask Anna.