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Red Velvet Cheesecake!




Ingredients


RED VELVET LAYER
Butter, for cake pan
Flour, for cake pan
1 box red velvet cake mix, plus ingredients called for on the box
CHEESECAKE LAYER
2 8-oz. packages cream cheese, softened
2/3 c. sugar
2 large eggs
1/3 c. sour cream
1 tbsp. flour
1 tsp. vanilla extract
1/4 tsp. kosher salt
WHIPPED LAYER
2 cups heavy cream
4 tbsps powdered sugar
2 tsp vanilla
Instructions

Red Velvet cake layer:
Preheat oven to 350F
flour one springform 9" cake pan.
Prepare red velvet cake batter according to box directions. Pour your batter in the prepared cake pan.
Bake for 30 to 32 minutes.
Let cool slightly in cake pan then remove, use a cake leveler to make sure the top is even and flat -set aside.
Make the cheesecake layer:
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes.
Add eggs, one a time, until combined.
Add sour cream, flour, vanilla, and salt and beat until combined.
Pour filling into a SEPARATE 9' springform pan, use parchment paper to line it then bake until only slightly jiggly in the center, about 1 hour.
Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling on top of the red velvet cake layer. Use a cake leveler again if needed/desired to achieve even layers.
NOTE if you would prefer to bake them together, just bake the cake first in the springform pan, then add the cheesecake layer on top of the baked cake & bake until the cheesecake layer is slightly jiggly- then stick in freezer until completely cooled & firm.
Make whipped frosting:
Add all the ingredients to a mixing bowl.
Using a large balloon whisk, whisk together the ingredients by hand for about five minutes until soft peaks start to form.
You'll know the whipped cream is ready when the cream has formed soft peaks and holds onto the whisk.
Be careful not to overdo the whisking –
Top the Red Velvet cake with the cheesecake layer carefully.
Then spread the whipped cream over the top of the cheesecake.
Use a decorators pastry tip to create whipped dollops on the edge.
Garnish with red velvet cake crumbs and serve.
ENJOY!



banana bread




INGREDIENTS
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup Granulated sugar
1/4 cup Butter ; softened
2 large eggs
1-1/2 cups mashed ; ripe bananas
1/4 cup low fat plain yogurt ; or pina colada flavored
3 tablespoons dark rum or ; apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 tablespoon flaked sweetened coconut
1/2 cup Powdered sugar
1-1/2 tablespoon fresh lime or lemon juice


Directions:
Preheat oven to 350. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and butterin a large bowl, beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla, beat until blended. Add flour mixture,beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon bettering 9x5 inch loaf pan coated with cooking spray, sprinkle with 1 tablespoon coconut. Bake at 350 for 1 houror until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack, remove from pan. Combine powered sugar and juice, stirring with a whisk, drizzle over warm bread. Cool completely on wire rack.