Easy Alfredo Sauce


1 stick butter
3 cloves minced garlic
1 package Philadelphia cream cheese (NOT LOW FAT!! OR ANY OTHER BRAND!!)
2 c whole milk (can replace with 2%, half and half, or cream, but not skim)
6 oz finely shredded Parmesan cheese (NOT KRAFT!!)
salt to taste
pepper to taste
nutmeg to taste


  1. NOTE: have pasta ready before making sauce
  2. Heat butter on stove over medium heat.
  3. Add garlic.
  4. Add room temperature cream cheese. Whisk. Get it as smooth as you can.
  5. Add warm milk. Whisk till smooth. DO NOT boil.
  6. Add parmesan. DO NOT bring to boil or it WILL separate. Whisk till smooth.
  7. Take off heat.
  8. Add salt, pepper and nutmeg to taste.
  9. Sauce will get thicker as it cools.
  10. Add sauce to pasta and enjoy!

TFL Coffee Cake

TFL used blueberry jam and cream cheese

Makes 1 braid

1.5 tsp instant yeast
1.5 tsp sugar
3/4 cup warm milk
1 cup unbleached all-purpose flour

1 egg
3/4 tsp salt
3 tbsp sugar
1.25 to 1.5 cups unbleached all-purpose flour
1/4 cup (1/2 stick) butter

Blueberry Filling
1 cup blueberries
2 tbsp sugar
2 tbsp cornstarch
1 tbsp lemon juice

Egg Glaze
1 egg (should actually be 1/2 egg ;))
1.5 tsp milk

Cream Cheese Filling
3/8 cup cream cheese (3 oz)
1 tbsp sugar
1/4 tsp vanilla extract
1.5 tsp egg glaze


For the sponge: mix the sugar, yeast, and flour together in bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for 1/2 hour.

Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until a soft but kneadable dough is achieved and the butter thoroughly incorporated.

Knead the dough by hand or with a mixer until it is smooth and satiny, about 5 minutes.

Place the dough in a greased bowl, cover with plastic wrap, and let rise and room temperature until doubled in size, 1 1/2 to 2 hours. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, make the fillings before shaping the loaves.

Blueberry Filling: combine all of the ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.
Egg Glaze: combine the egg and milk in a bowl and beat until combined.
Cream Cheese Filling: combine all the ingredients in a bowl and mix until combined

Once your filling has cooled off, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a thin (1 cm.) rectangle.

Spread your fillings in the center of the dough.

At an angle, slice the sides of the dough into tabs approximately 1 inch wide.

Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds.

After it has been fully folded, glaze the braid with egg wash. Cover loosely with plastic (I place the entire baking pan in a clean kitchen garbage bag). Set aside to rise until doubled in size, approximately 45 minutes. While it is rising, preheat the oven to 350.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


Red Velvet Cake

Makes 15 cupcakes or 1 9 inch round cake pan.



1.25 c cake flour
1/8 c cocoa powder
1/2 tsp salt
3/4 c sugar
3/4 c oil
1 egg
2 tsp red food coloring
1/2 tsp vanilla extract
1/2 c buttermilk
3/4 tsp baking soda
1 tsp white vinegar


1. Preheat oven to 350F.

2. Butter 9 inch round cake pan, line with parchment, butter parchment. Dust with flour.

3. Whisk flour, cocoa and salt.

4. Beat sugar and oil in kitchenaid.

5. Add eggs.

6. Add food coloring and vanilla.

7. Add flour mixture and buttermilk alternatingly.

8. Beat until just combined.

9. IN SEPARATE BOWL, mix baking soda and vinegar. Add to batter. Beat 10 seconds.

10. Pour batter into cake pan.

11. Bake 30 min.

12. Transfer cake to rack to cool completely. CAKE MUST BE TOTALLY COOL when you frost it or it will be a HUGE mess. HUGE. (Don’t ask me how I know..)

NOTE: Cupcakes are baked at 375F for 18-20 min.



8 oz cream cheese, room temperature (use Philly original cream cheese, NOT the low fat kind)
1 tsp vanilla extract
1 stick butter
1 pound / 16 oz / 2 c confectioner’s sugar


1. Beat cream cheese and vanilla until fluffy (2 min).

2. Add butter, beat.

3. Add sugar, beat. Done and done

4. If you fridge the frosting before frosting your cake, make sure you let it come to room temperature and beat on low speed FIRST.

VERDICT: This is one of my favorite cakes (the other is German Chocolate Cake). I love this cake and this recipe. You’ll definitely find yourself making this cake again and again. It’s soooo good 🙂

Red Velvet Oreos New York Style Cheesecake

Amended from Junior’s Cheesecake Recipe
Inspired by Cheesecake Factory’s Oreo Cheesecake


1 package red velvet Oreos (NOT double stuffed)
2 tbsp butter, room temperature


1. Reserve six Oreos. Pulverize the rest with the butter.

2. In 8 inch springfoam pan, line bottom and two inches up the side with the crust mixture.


3 8 oz packages Philly Cream Cheese (FULL FAT, NO SUBSTITUTIONS)
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon pure vanilla extract
2 eggs
2/3 cup heavy whipping cream
5 Oreos, reserved from above crust recipe, and chopped roughly


1. Put all ingredients except Oreos into a Kitchenaid, and mix well.

2. Stir in the Oreos, don’t crush them though.

3. Pour batter into springfoam pan on top of crust.

4. Preheat oven to 350 F.

5. Place deep pan (like a broiler pan) into the oven. Place the springfoam pan inside of it. Fill the broiler pan with hot not boiling water until it half covers the springfoam pan. This is to keep your cheesecake from cracking.

6. Bake cheesecake for 1 hour, until top is golden, outside edge is firm, and middle of cheesecake is still jiggly.

7. Take the cheesecake out of the water bath and set it on the counter. Let it sit for two full hours. Leave it alone and don’t touch it. It will continue to cook and the middle will stop being jiggly at the end of those two hours.

8. Refrigerate the cake overnight. It tastes better that way.


1/2 c heavy whipping cream
3/4 c semisweet chocolate chips


1. Mix cream and chocolate chips in pyrex bowl. Microwave 15 seconds. Stir.

2. Microwave 5 seconds. Stir. The stirring is important, don’t let the batter get too hot or you’ll burn the chocolate. It’s a slow process but do it right. Repeat this step if you need to. I don’t think you will, but it depends on the power of your microwave.

3. Pour chocolate frosting on top of cheesecake. Fridge till solid.


1/4 c heavy whipping cream
1/4 tsp vanilla extract
1 tbsp sugar


1. In Kitchenaid, mix all ingredients on high until hard peaks form.

2. If you are fancy, pipe a fluff of whipping cream onto the center of the frosted cheesecake. If not, just make a big heaping spoonful of whipping cream in the center of the frosted cheesecake.

3. You had one Oreo left. I sure hope you didn’t eat it, break it, or lose it. This is your garnish. Put the last Oreo upright in the center of your whipping cream mound.

4. Sprinkle any leftover chocolate frosting you have on top of the whipping cream mound and the Oreo.

Your cheesecake is finished. ENJOY!!