TV

Devil's Food Layer Cake with Peppermint Frosting

The Naked Baker, Jon-Marc McDonald, makes the Devil's Food Layer Cake with Peppermint Frosting from the December issue of Bon Appetit Magazine. This is a two part video. The second part, as well as the recipe, can be found after the jump. NOTE: If you would like to watch the videos in "high-quality, watch them on their respective YouTube pages and click "watch in high-quality" below the screen on the right side. Part 1 here. Part 2 here.

Part 1:

Brownie Chunk Cookies

These cookies are from The Sweet Pea Bakery & Catering via the Bon Appetit September issue. They are out-of-this-world good! The recipe is after the jump:

Paula Deen Cinnamon Rolls

The Naked Baker, Jon-Marc McDonald, says "These cinnamon rolls by Paula Deen are so good that they are worth any possible heart-attack they will likely trigger". Recipe after the jump (For high-quality viewing, click here and below the screen, under the Views click "watch in high-quality":

BITYMI TV now has its own channel

BakeItTilYouMakeIt.tv

Paula Deen Cream Biscuits

Here I am making my friend Paula Deen's Cream Biscuits*

Here is the super-simple recipe:

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

* Paula does not know we're friends but when she realizes it she's gonna love me!

Panna Cotta Layer Cake Parts I and II

I made this Panna Cotta Layer Cake for a New Year's party this year and it was a hit. Subsequently, the following two videos are now featured as Bon Appétit favorites video on their YouTube Channel.
Part I

Part II

New York-style cheesecake Part 1 and 2

Here I am making my delicious New York-style cheesecake. Recipe follows the clips:

Part 1

Part 2

New York-Style Cheesecake

Recipe adapted from: Better Homes and Gardens Great Cheesecakes , 2006

1/2 cup butter, softened
1/4 cup packed brown sugar
4 eggs
1-1/4 cups all-purpose flour
4 8-ounce packages cream cheese, softened
1-1/4 cups granulated sugar
1/4 cup all-purpose flour
4 teaspoons vanilla
2 8-ounce cartons dairy sour cream
1/4 cup granulated sugar
Directions
Preheat oven to 350 degree F. In a large mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until fluffy. Add one of the eggs; beat well. Slowly beat in the 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.
Spread remaining portion onto the bottom of an ungreased 10-inch springform pan with sides removed. Place on baking sheet. Bake for 10 minutes. Let cool completely.
When bottom crust has cooled, attach sides of pan. Press chilled dough onto sides to a height of about 1-3/4 inches. Set aside.
Increase oven temperature to 450 degree F. In a large mixing bowl beat cream cheese and the 1-1/4 cups granulated sugar until fluffy. Beat in the 1/4 cup flour at low speed until smooth. Add the remaining 3 eggs and 3 teaspoons of the vanilla all at once, beating at low speed until just combined. Stir in 1/2 cup of the sour cream (Crème fraîche). Pour batter into the crust-lined pan. Place on a shallow baking pan in oven.
Bake for 10 minutes. Reduce oven temperature to 300 degree F. Bake for 30 minutes more or until center appears nearly set when gently shaken. Remove from oven. Stir together remaining sour cream, the 1/4 cup granulated sugar (superfine sugar), and the remaining 1 teaspoon vanilla. Using a spoon, spread mixture evenly over top of baked cheesecake. Return to oven and bake for 15 minutes more.
Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover and chill at least 4 hours or overnight. Let stand at room temperature for 15 minutes before slicing. Makes 16 servings.