The Broke Baker

Category: Recipes

Recipes

Pressure Cooker Snickers Cheesecake
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Oh, if there were any two words sweeter than “Snickers Cheesecake,” I can’t think of them right now. All I can say that, after making this only once, it became a favorite. How can you really go wrong with cheesecake with a chocolate crust and chunks of Snickers floating in there!?

I have been having a lot of fun playing with my Instant Pot brand pressure cooker, in case you couldn’t tell. And, I have to admit that it does make certain things way better and easier than the traditional way. Converting a “conventional” recipe into a pressure cooker recipe isn’t always intuitive, but cheesecake is an exception. Practically any cheesecake recipe can be turned into a pressure cooker cheesecake with the proper adjustments to scale and cook time. True, making cheesecake in a pressure cooker means you have to make a smaller cheesecake, but it’s not a big deal for someone that lives by themselves or hosts small dinner parties. And, when you have something as decadent as a SNICKERS cheesecake, it’s much safer not to keep large quantities of it lying around the house.

Get your ingredients together. It’s always best to start by having everything you need ready and available.

Mix the Oreos and butter together and press into your greased cheesecake pan. I like to pre-bake my crust for 6-7 minutes at 350° in the oven, but this is not necessary.

To make the batter, cream the cream cheese and brown sugar until combined. Add the eggs, one at a time, and then the sour cream and vanilla. Once your batter comes together, fold in your chopped Snickers pieces and pour into your prepared cheesecake pan.

The water in your pressure cooker should be simmering before you put the cheesecake in. Then, cook for 20-25 minutes and then natural release for 10-15 minutes. Let the cheesecake cool in the pan completely, then refrigerate at least several hours before you remove from your pan.

So, it has a small crack, but we’ll fix that.

Note that I made enough crust to go all the way up the side of the cheesecake. This was a bad idea, as the condensation from the pot made the outer rim of the crust soggy. The recipe is adjusted to account for crust on the bottom only.

Melt some caramels on the stove with a little bit of milk or half and half, then pour over the cake. Sprinkle with some salted peanuts. Both of these are optional, but when has extra caramel EVER been a bad idea?

I learned the hard way that caramel covered cheesecakes don’t travel well. So, if you’re not eating it at home, use less liquid when melting your caramels, or don’t pour the sauce over the cheesecake until you are ready to serve.Check out all of that delicious Snickers goodness! Cheesecake alone is great, but Snickers Cheesecake is like a glimpse of heaven in every bite. Note that you can also make this in the oven by doubling the ingredients and baking in a 9in springform pan. Set your pan in a water bath and bake at 350° for about an hour to an hour and a half.

If you have a family member with a peanut allergy, try making this with Almond Snickers!

Pressure Cooker Snickers Cheesecake

(adapted from this recipe)

Ingredients
- 1 cup crushed Oreos
- 1 1/2 tbsp butter, melted
- 2 8oz packages cream cheese, softened
- 1/2 cup brown sugar
- 2 eggs, room temperature
- 1/4 cup sour cream
- 1/2 tsp vanilla extract
- 1 cup chopped Snickers Baking Bites (about 1/2 of a 10oz bag)
- 1/2 bag (7oz) caramels, unwrapped (optional)
- 1-2 tbsp milk or half-and-half (optional)
- Salted peanuts (optional)
Directions

In a bowl, combine melted butter and Oreo crumbs until moistened through. Press Oreo crumbs firmly on the bottom of a greased 7in cheesecake pan. If you’d like, bake at 350° for 6-7 minutes before preparing the batter. Add 1 cup of water to the liner of your electric pressure cooker and set to Saute/Brown setting.

In the bowl of a stand mixer, beat the cream cheese and brown sugar until smooth. Add the eggs, one at a time, beating well with each addition. Add the sour cream and vanilla extract, and beat until just combined. Fold in the Snickers pieces.

Pour batter into prepared cheesecake pan, then set the pan in your pressure cooker on a trivet over the simmering water (add a little bit more water if too much has evaporated). Hit cancel, then seal the pressure cooker and cook on Manual (High pressure) for 20-25 minutes. Allow the pressure to release naturally, which should take 10-15 minutes. Remove the cheesecake from the pressure cooker and allow to cool completely on a wire rack. Refrigerate at least 4 hours, but preferably overnight, before removing from the pan.

To make the optional topping, melt the caramels with the milk in a small saucepan over low to medium-low heat, stirring frequently. When the caramel is completely melted, pour over the cheesecake, then sprinkly with salted peanuts.

Makes 1 7in cheesecake
May 4, 2017
Pressure Cooker Irish Cream Flan
This is a haphazard post. I hadn’t really been planning on posting this recipe to the blog, but I have had a lot of requests for Irish Cream Flan recipe that I just couldn’t refuse. The public asks, and I deliver. 🙂

For some reason, I have been on a Bailey’s kick lately, so I’ve been trying to come up with ways to incorporate Irish Cream into desserts. I made Irish Cream ice cream with mixed success, as the alcohol in the Bailey’s made the ice cream too soft and melted quickly. So, what else is creamy and whose texture will not suffer from the addition of alcohol? Flan! And, an Irish Cream Flan sounded like too good of an idea to pass up. Best of all, it worked on the first try!

The outside of the flan had me a little worried that I had overcooked it, but the inside was as smooth and creamy as I like my flans to be. I was afraid that using too much Irish Cream would make the flan taste too heavily of booze, so I replaced some of the liqueur with Irish Cream flavored coffee creamer. Feel free to play around with the ratios of booze and creamer to get your preferred concentration of Bailey’s flavor, but this was just right for me.

Hope you enjoy!

Pressure Cooker Irish Cream Flan

Ingredients
- 1/4 cup plus 2 tbsp white sugar, divided
- 1 tbsp water
- 1 cup Half and Half
- 1/4 cup Irish Cream flavored coffee creamer
- 1/4 cup Irish Cream
- 2 eggs
Directions

In a small saucepan, heat 1/4 cup of sugar over medium heat, swirling the pan occasionally to distribute the heat. Once the sugar has melted and turned deep amber, remove from heat and add the 1 tbsp of water (careful, it may splatter) and stir until combined. Distribute the syrup evenly between 3 6 oz ramekins or custard cups.

Crack the eggs into a small, heat-proof bowl and whisk, then set aside. In a small saucepan (can be the same one if you want), heat the Half and Half, creamer, Irish Cream, and sugar until lightly simmering. Remove from heat and gradually add this mixture, 2 tbsp at a time, to the eggs, whisking constantly. Once about 1/3 of the hot cream mixture has been added to the eggs, slowly pour the remaining hot cream into the egg mixture, whisking the entire time.

Add 1 cup of water to the inner liner of your electric pressure cooker and place a trivet inside. Cover your custard cups tightly with foil, then set on the trivet inside the pressure cooker. Seal and cook on Steam setting for 5 minutes, then allow the pressure to release naturally for an additional 5 minutes before releasing the rest of the pressure manually. Remove custards from the pressure cooker and allow to cool, uncovered, on a wire rack. Flans will be very jiggly when you take them out. This is normal. Re-cover and refrigerate at least 4 hours, but preferably overnight.

To serve, run a small knife around the edge of the custard cup, then invert onto a plate.

Makes 3 servings.
April 28, 2017
Pumpkin and Cheese Pastries (Pastelitos)
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Pumpkin and cheese (cream cheese, to be specific) is one of those combinations that sounds weird if you have never tried it, but works incredibly well. So, pumpkin and cheese pastries (or pastelitos, as we call them down my way) seemed like a win for me. Lightly sweetened pumpkin puree and soft cream cheese wrapped in flaky puff pastry…what could be wrong with that?

I got the idea when I had some canned pumpkin left over from making pumpkin oatmeal and didn’t really know what to do with it. Thankfully, I also had a few boxes of puff pastry sitting in the freezer from when I stocked up during a sale, so it wasn’t difficult to come up with a plan that incorporated both.

You will need defrosted the pastry dough. If you are making your own puff pastry, then more power to you. I am not on that level yet.

Prep your filling and your egg wash. Combine your pumpkin puree, brown sugar, cinnamon, and nutmeg together. Then, crack an egg into a small bowl and beat, then pour half of the beaten egg into your pumpkin mixture. Save the other half for your egg wash.

Unfold each piece of defrosted puff pastry and cut into 9 equal pieces. I used a pizza cutter for that part. Then, cut small pieces of cream cheese and place some in 9 of the squares and top with a spoonful of the pumpkin mixture. Using a pastry brush, moisten the outer edges of the filled squares with egg wash, then top with an unfilled square of dough. Gently press down around the edges to seal the dough. Repeat until you have 9 filled squares of pastry. Then, place on a baking sheet and brush with remaining egg wash. You can also sprinkle with sugar, if you want.

Bake them at 350º until they are puffy and golden on the outside, about 30-35 minutes. Let them cool for at least 15-20 minutes before you attempt to consume, as the filling will be HOT.

Using a small amount of egg as a binder ensures that you have a somewhat custard-like filling in your pumpkin and cheese pastries, instead of a mess of pumpkin oozing out. Store any leftovers in an airtight container. These are best served warm. I like to heat mine up in my toaster oven the next day, but you can also eat them at room temperature if you’re not as patient as I am.

Pumpkin and Cheese Pastries (Pastelitos)

Ingredients
- 1 17oz package frozen puff pastry, thawed
- 1 cup pumpkin puree
- 3 tbsp brown sugar
- 1/4 tsp cinnamon
- a pinch of nutmeg
- 4-6 oz cream cheese, cold
- 1 egg, beaten
- granulated sugar (optional)
Directions

Preheat oven to 350º. Line a large baking sheet with parchment paper. Mix pumpkin, brown sugar, cinnamon, and nutmeg together in a small bowl. Add half of the beaten egg and mix until combined. Set aside.

On a silicone mat or lightly floured surface, gently unfold both sheets of pastry dough and cut into 18 equal squares (9 squares per sheet).

Cut small rectangles of cream cheese and place in the center of 9 of the dough squares. Top with the pumpkin mixture, then use a pastry brush to brush some of the remaining egg mixture around the edges of the filled dough squares. Top with an unfilled dough square, pressing gently to seal. Set finished squares on prepared baking sheet and brush with leftover beaten egg. Sprinkle with sugar, if desired.

Bake in preheated oven for 30-35 minutes, or until tops are golden brown. Allow to cool 15-20 minutes before eating, and cool completely on a wire rack before storing.

Makes 9 servings.
April 13, 2017
Pressure Cooker Red Velvet Flan
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My boss hates flan, but loves anything red velvet. When I asked her what she thought of a red velvet flan, she was like “H’mm…I might try that.”Sadly, Google wasn’t very helpful in locating a recipe for red velvet flan that looked promising. So, I devised my own.

Making a red velvet flan posed a bit of a challenge at first. The two primary flavors that come together to make that classic and recognizable “red velvet” flavor are cocoa powder and buttermilk. So, I knew that I wanted to include buttermilk in the flan, but in a way that wouldn’t make it curdle or taste too sour. I found that I could safely replace a fourth of the milk with buttermilk, and replaced the rest of the milk with half-and-half so that the additional fat content would discourage curdling.

Since owning a pressure cooker, flan is one of the many dishes that I have discovered that a pressure cooker excels at making. The moist heat of the pressure gives it a smooth and silky texture in about half the time of oven baking. I highly recommend using a flanera (flan plan), which has a lid that locks in place to protect your flan. I know some people use a pyrex dish or cake pan covered in foil, and that should also work. You can also bake the flan in the oven if you don’t have a pressure cooker. Just bake at 350° for about an hour in a water bath.

Melt the sugar in a saucepan over medium to medium-high heat. Once the sugar is melted and dark amber, remove from heat and add water. It will bubble, steam, and sizzle furiously, so be careful. Once you can get your hand close, stir until the water and sugar are combined, and then pour it into your flan mold.

The rest of the ingredients can go in your blender.

And blend until smooth.

Pour this mixture in your prepared flan pan (or making dish) and cover in foil. Place on a trivet in your pressure cooker filled with about 1 cup of water, then cook on manual (high pressure) for 12 minutes. After the time is up, allow the pressure to release naturally for another 10-15 minutes, then release any remaining pressure (if any) and remove the flan from the pressure cooker. Uncover and allow to cool completely before refrigerating. Let is refrigerate at least overnight before you remove the red velvet flan from the pan.

The food coloring kind of bleeds into the caramel and dyes it red, which I think adds some visual impact.

There are a few air bubbles here and there, but the overall texture of this red velvet flan is very smooth and creamy. Best of all, it tastes like actual red velvet!

Red Velvet Flan

Ingredients
- 1/2 cup white sugar
- 2 tbsp water
- 1 can sweetened condensed milk
- 1 1/2 cups half-and-half
- 1/2 cup buttermilk
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
Directions

In a saucepan over medium heat, heat the sugar until it melts and turns medium amber. Remove from heat and add the water (careful, as it may splatter), stirring until combined. Quickly pour the mixture into a flan pan or baking dish. Set aside.

Using a blender, combine the condensed milk, half-and-half, buttermilk, cocoa powder, vanilla extract, and food coloring until smooth and uniform. Pour mixture into prepared pan and cover. Set pan on a trivet and lower into pressure cooker filled with 1 cup of water.

Cook on Manual (High Pressure) for 12 minutes, then allow the pressure to release naturally for 10-15 minutes. Remove the flan from the pressure cooker, uncover, and allow to cool completely on a wire rack. Refrigerate 8 hours or overnight before serving.

To unmold: Run a thin bladed knife around the inside of the flan pan to loosen the flan, then invert onto a baking dish (or a deep plate). Lift the flan pan upward off the dish, shaking gently to loosen the flan.

Oven Directions: Same as above, except use an 8″ or 9″ round pan. Bake uncovered in a water bath at 350° for about an hour, or until center is only slightly jiggly.
April 2, 2017
Caramel Apple Bundt Cake
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Lately, I have been rethinking my aversion to cooked fruit. Those of you that are close to me know that I am always complaining about mushy fruit in desserts, like apple or berries. And, those of you that only know me through this blog are probably now just realizing why this blog has so few pies, tarts, etc. I am slowly starting to realize that my issue isn’t necessarily with all types of cooked fruit, but with canned fruit or the fruit in mass-produced pastries and pies (which is probably also canned). It’s very much a texture thing with me, so cooking fruit at home gives me greater control over the texture and any other aspects that may make the fruit unpleasant for me.

Before my gradual acceptance of including cooked fruit in desserts, there were a few exceptions. Apples cooked in “apple pie filling” were meh, but apples cooked in CARAMEL SAUCE were a win. I would normally serve it over cheesecakes or ice cream, but one day I found myself wondering if I could incorporate the caramel apples into a cake. To be more specific, I decided to make a caramel apple bundt cake. After a few experiments, several of which were failures, I came up with a recipe that worked for me. The caramel apples still sink to the bottom of the pan, meaning that they end up at the top of the bundt cake. But, I decided that it doesn’t matter. The cake is delicious anyway.

The first step is to make the caramel apple filling. Melt some butter in a pan, then add chopped apples (sprinkle them with cinnamon, if you want). Cook until they start to soften and are coated in butter, then add the sugar and continue cooking until the sugar melts. Use a slotted spoon or strainer to strain the apples out of the pan and set aside. Continue cooking until it starts to turn dark amber, then remove from heat and add the cream. If it looks thin, you can return it to the heat and keep cooking after that so that it continues to thicken. Once it’s done, remove from heat and stir in the apples.

It’s best to make this a day in advance and refrigerate so that it gets firm. It will be easier to fill the bundt with a firmer filling.

Once you’re ready, you can make your batter for the caramel apple bundt cake. Cream the butter and sugar until fluffy, then add the eggs one at a time until combined. Add your (pre-sifted) dry ingredients alternately with your liquid, then pour all but about 1 cup of the batter into your greased bundt pan. Using the back of a spoon or a small spatula, trace a small “moat” in the center of the bundt. Fill it with the apple filling, taking care that it doesn’t spill over towards the edges of the pan. Top with the remaining batter and gently spread it across. It doesn’t have to cover all of the apples. The cake rises during baking, and that will take care of that.

Into the oven it goes!

When it’s done, let the caramel apple bundt cake cool in the bundt pan for no more than 10 mins before inverting. If any of the caramel apple filling leaked out, you don’t want it to harden and make your cake get stuck to the pan.

You can see parts of the caramel apple filling had started to poke out, but who cares? It’s delicious!

I could never get the apples to stay in the middle of the cake, but it tastes great regardless!

Check out those thinly sliced apples floating around up there! The caramel apple bundt cake can be served warm or at room temperature. I have never had issues storing this cake at room temperature, but feel free to refrigerate if you are squeamish about that sort of thing.

Caramel Apple Bundt Cake

Ingredients

For the Caramel Apple Filling
- 1/2 cup ((1 stick) butter
- 1 cup granulated sugar
- 4 medium Granny Smith apples, peeled and chopped
- 1/2 cup heavy cream
- 1/2 tsp cinnamon (optional)
For the cake
- 1 cup butter, softened
- 2 cups brown sugar
- 4 eggs, room temperature
- 1 cup buttermilk (or regular milk)
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
Directions

Make the caramel apples

Melt the butter in a large skillet over medium-high heat. Add the apples and cinnamon (if using). Cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid starts to boil, about 3 minutes.

Using a slotted spoon, transfer the apples to a bowl. Reduce the heat to medium and cook the remaining liquid, stirring often, until it turns a deep amber. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples. Allow to cool until lukewarm. Store in an airtight container in the refrigerator until ready to use.

Make the cake

Preheat oven to 350°F. Generously grease your bundt pan (or spray with cooking spray)

Sift together flour, baking powder, baking soda, and salt. Set aside.

Beat butter and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Gradually add flour mixture, alternating with buttermilk. Begin and end with flour mixture. Mix just until combined. Do not overmix!

Transfer batter to prepared bundt pan, reserving about 1 cup of matter. Trace a small trench in the center of the cake batter and fill with chilled caramel apple filling (you will have some left over). Top with remaining cake batter and gently spreading to cover most of the filling. Bake for 55-70 minutes, or until a toothpick inserted into center comes out clean. Remove from oven and allow to cool in pan for no more than 10 minutes before inverting.
March 23, 2017
Pressure Cooker Jerk Chicken Chili
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For the second year in a row, my job has organized a chili cook-off. Now, chili isn’t really my forte, and it’s not something that I make often or ever. But, ever since I got this Instant Pot I have gotten a lot more adventurous with my cooking. So, I figured “why not?”

I wanted to do something that was not only unique, but that had cultural significance. Living in South Florida, chili is not something that is really huge like it would be in a place like Texas. Plus, I have been cutting down on the red meat for health reasons and wanted a chicken chili. I had been working on some different variations of “Latin” inspired chilis when a lightbulb went off. We’re practically in the Caribbean…so why not make jerk chicken chili?

Sure enough, I wasn’t the first person to have thought of this, and I came across a great recipe to use as a starting point. Of course, the challenge became converting it into a pressure cooker recipe, but it worked out fairly well. I added a few adjustments of my own based on my own experiences eating Caribbean food in South Florida. And, I wound up winning First Place! Woohoo!

One thing to note is that I made this chili in a 6qt pressure cooker and had a lot of issues with it coming to pressure that I suspect may have been from the pressure cooker being too full. So, the bottom would start to scorch before the pot could actually come to pressure. If you have an 8qt pressure cooker, I think that you will be fine, but if you’re using a 6qt or smaller than I recommend scaling the recipe down to avoid this issue.

UPDATE 3/19/2017: As a test, I halved the recipe and cooked it in my 6qt pressure cooker, and still had the same issue where the pot would not come to pressure before the bottom would scorch. Once I scraped the burnt bits from the bottom of the pot, it started to simmer pretty furiously and the pot pressurized after I sealed it again. So, the trick seems to be bring the chili to a simmer prior to sealing so that it will come to pressure. Also, scotch bonnet peppers vary in heat by color. I used an orange one in my first batch and a red one in my second batch, and it was SO MUCH hotter. So, choose your peppers wisely.

I got my ingredients together, including the tiny atomic bomb known as a scotch bonnet pepper. Scotch bonnet pepper is a key component of Jamaican jerk, so of course it needs to be included in jerk chicken chili! I mixed all of the spices and seasonings together to form a paste to make it easier to add in later.

First, you want to cook your beans. While they are cooking, prep all of your veggies so that they are ready to go.

Once the beans are done, drain and set aside.

Saute your veggies until soft, then add your seasoning paste. Add the tomatoes, beans, and chicken. I added the tomatoes last in this case, but I would recommend adding those before the beans and chicken. Then, seal the pot and cook on Beans/Chili setting or on High for 30 minutes.

Let the pressure release naturally, then open and remove the chicken. Set the pot to Saute to reduce the chili to the desired thickness, then shred your chicken and return to the pot. Stir in the scallions.

Yup…good stuff!

I served this jerk chicken chili with mango salsa and plantain chips for dipping, but it also tastes good over rice or scooped up with naan or roti. It’s great on its own as well. This can be made on the stovetop or slow cooker with some adjustments if you don’t have a pressure cooker. It will just take a bit longer. You can also save some time by using canned beans instead of dried.

Pressure Cooker Jerk Chicken Chili

Ingredients
- 3 lbs bone-in chicken legs and thighs
- 14oz dried red chili beans
- 1/2 cup jerk seasoning (I used Mild. Use Hot at your own risk!)
- 2 Tbsp vegetable oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 Tbsp fresh ginger, grated
- 5 garlic cloves, minced
- 1 scotch bonnet or habanero pepper, de-seeded minced (keep the seeds if you like extra spicy)
- 1½ tsp all-spice
- 2 tsp smoked paprika
- 2 tsp thyme
- 1 Tbsp cumin
- 1 Tbsp ground cinnamon
- 1 Tbsp chili powder
- ¼ cup molasses
- 1 1/2 tsp liquid smoke
- 2 tbsp soy sauce
- 1 tbsp cider vinegar
- 1 cup chopped scallion
- 2 15oz cans fire-roasted diced tomatoes (or 1 28oz can also works)
- 1 cup chicken or vegetable stock
- salt and pepper to taste
Directions

Add the beans to the inner bowl of the pot with 4 cups of water. Cover and set the pressure valve to Sealing. Cook on Manual (High Pressure) for 17 minutes, then allow the pressure to release naturally. Drain and set aside. In a bowl or measuring cup, combine the jerk seasoning, ginger, allspice, paprika, thyme, cumin, cinnamon, chili powder, molasses, liquid smoke, soy sauce, and salt and pepper so that it forms a loose paste.

Clean the inner bowl (or, use a new bowl) and set the cooker to Saute/Brown setting. When hot, add the vegetable oil and saute the onions and peppers until they start to turn translucent. Add the garlic and continue to saute until fragrant, then add the spice paste and stir until it coats the vegetables. Add the tomtatoes, beans, chicken/vegetable stock, and chicken. Stir to combine.

Turn off the pressure cooker, cover and set the release valve back to Sealing, and set to Beans/Chili function (or Manual High for 30 minutes). When the timer runs out, allow the pressure to release naturally.

Once the pressure has been release, open the pot and remove the chicken using tongs and shred it with a form. Set the cooker back to the Saute setting and cook until the chili until it is reduced to your liking, then return the shredded chicken to the pot. Stir in the chopped scallions. Serve the jerk chicken chili immediately or store in an airtight container in the refrigerator until ready to consume.

Enjoy!
March 15, 2017
Pressure Cooker Red Velvet Cheesecake
This is a quickie post due to popular demand. I made this red velvet cheesecake last week with mixed results, but Valentine’s Day is right upon us and I REALLY wanted to have this cheesecake as my go-to. So I tried again today with a few adjustments and got it just right! I posted a picture to an Instant Pot group on Social Media and got several requests for the recipe, so here it is!

If you don’t know what an Instant Pot is, you’re missing out! I won’t bore you with the details, mostly because everything there is to know is already available online and said more eloquently. Google is your friend. Suffice to say that making cheesecake in the Instant Pot (or any electric pressure cooker) is something that I only discovered a month or two ago, but it’s been GREAT! If you’re new to making cheesecakes in an Instant Pot, I recommend checking out this link for reference. It will point you in the right direction.
[Skip to recipe]

Start by preparing your pan. Mix your cookie crumbs with melted butter and press onto the bottom of a well-greased cheesecake pan. This is a 7in cheesecake pan with a removable bottom. It fits perfectly into the Instant Pot!

Then, make your cheesecake batter. Use your preferred method. I like using a blender or food processor because I am lazy, but some people do it with a stand mixer of by hand. That is also fine. Once you have your smooth batter, pour it into your prepared baking pan. While you’re making your batter, prepare your Instant Pot by pouring about a cup of water into the pot and placing the trivet in there, then press the Saute button to allow the water to come to a simmer. Fashion a sling out of foil and place it underneath your pan, then use it to lower your cheesecake into the Instant Pot.

Once your pan is in the pot, turn the Instant Pot off, cover and seal it, and then set it to Manual for 20-25 minutes, depending on your preferred texture. I set it to 23 minutes and then did a 15 minute Natural Release.

Once time is up, you can open your Instant Pot and use the foil sling as handles to pull the red velvet cheesecake out. Make sure you check for doneness. If it’s still wobbly, you can put it back in and cook for a few more minutes. Blot any condensation on the surface of the cheesecake with paper towels. Afterwards, allow it to cool completely and then refrigerate until firm.

There you have it! Beautiful and delicious Instant Pot red velvet cheesecake! Top with dollops of whipped cream for a dessert to impress, and it will look like you slaved all day over it! Don’t worry, I won’t tell.

Red velvet cheesecake

Ingredients
- 1 cup Oreo cookie crumbs
- 1 tbsp butter, melted
- 2 8oz packages cream cheese, room temperature
- 2 eggs, room temperature
- 1/2 cup sugar
- 1/2 cup buttermilk, room temperature
- 1 1/2 tbsp Dutch processed cocoa powder
- 1/2 tsp vanilla extract
- 1 tbsp red food coloring
- 1/2 tsp white vinegar
Directions

Prepare the Instant Pot by adding 1 cup of water and a trivet or steaming rack to the inner pot.

Combine the cookie crumbs and melted butter and press onto the bottom of a 7in springform or cheesecake pan. If you’d like, you can pre-bake for 5 minutes at 350°, but this is not required.

Set the Instant Pot to the Saute function. In a food processor, combine the cream cheese, eggs, sugar, and cocoa powder. Blend until almost combined. Add the buttermilk, food coloring, and vanilla extract and mix until smooth. Mix in the vinegar.

Pour the cheesecake batter into the prepared baking pan. When the water in the Instant Pot has started to simmer, place the cheesecake pan in the inner pot. Press cancel. Cover and seal the Instant Pot and set it to Manual for 20-25 minutes, then Natural Release for 15 minutes. Open the lid carefully to avoid water dripping onto the cheesecake. Remove cheesecake from pot and blot the cheesecake with paper towels to remove condensation.

Allow to cool completely on a wire rack, then refrigerate the red velvet cheesecake at least 4 hours before serving.
February 12, 2017
Red Velvet Rolls
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Valentine’s Day is just around the corner, and LOVE is in the air. In my case, it’s love of delicious things. For me, food has always been a very emotional experience. As such, making food is one of the ways that I express myself. Nothing makes me happier than to feed the people close to me and see them enjoy my cooking. But, on the same note, the thought of someone that I don’t like enjoying something that I made is absolutely intolerable. Food is love. MY love. You can’t have any of it. So there.

Valentine’s Day, of course, means all manner of red and pink treats flying around. And, when a baker thinks of things that are red, red velvet is usually one of the first things that comes to mind. And, since they’re red, these morsels of red-velvety goodness are PERFECT for a post on the month of a holiday that is associated with this color. I have been meaning to post this recipe for quite some time, but anytime I made them I would forget to take pictures. So, “Valentine’s Day post” became “Independence Day post,” which became “Okay, Christmas post for sure!” And, well, you see how well that went.

But, here they are! Lovely red velvet rolls with a sweet cocoa filling that are perfect for a Valentine’s Day breakfast or brunch. Make them for your sweetie. Make them for your friends. Heck, even make them for yourself! Hint: they freeze well.

I love my bread machine because it takes most of the work out of these types of undertakings. Just toss all of your dough ingredients in the machine, and let the Dough cycle run its course.

While the bread machine is working on your dough, you can start getting the ready for the next step. Have your pan, sugar mixture, and softened butter ready to go.

Once the bread machine has done its work, you are rewarded with vibrant red dough!

Turn out your dough on a lightly floured surface and roll into a rectangle. Spread your rectangle with butter about 1/2 inch away from the edges all around, and then sprinkle your sugar mixture evenly over that.

Carefully roll the dough (starting from one of the shorter sides) so that you get a cylinder shape. Cut the roll of dough into 12 pieces. Get them as close to the same size as possible. Lay them in your greased baking pan.

At this point, you could let the red velvet rolls rise for about an hour and then bake. However, my favorite strategy is to make them the night before and then let them rise in the refrigerator overnight. Just cover your pan and put it in the fridge until the next morning.

Using the cold rise method, I bake the red velvet rolls for half an hour. I start with a cold oven. That is, you do not preheat the oven before you bake them. Just pop them in the cold oven, THEN turn it on. Once they’re done, frost them with cream cheese icing while they’re still hot.

Aaaaand DIG IN!

There are a lot of steps to making any type of “roll,” but it’s easier than it looks. Plus, the waiting is rewarded with something warm and amazing that makes people go “Mmmmmm.” Don’t be afraid. It’s totally worth it! Make these red velvet cocoa rolls and I’m sure they will be added to your permanent recipe book.

Red Velvet Rolls

Ingredients

For the dough:
- 4 1/2 tsp bread machine yeast
- 3/4 cup buttermilk, warm
- 1/4 cup warm water
- 1 large egg
- 1 tbsp red food coloring
- 3 tbsp cocoa powder
- 1/3 cup granulated sugar
- 4 tbsp melted butter
- 1/2 tsp salt
- 4 cups all-purpose flour
For the filling:
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 2 tbsp cocoa powder
- 4 tbsp butter, softened
Additional ingredients:
- 1-1 1/2 cups cream cheese icing
Directions

Add the dough ingredients to the bowl of your bread machine according to the manufacturer’s directions. Select the Dough cycle and press Start. While the dough is being prepared, combine the white sugar, brown sugar, and cocoa powder for the filling and set aside. Grease a 13″ x 9 ” baking pan.

When the Dough cycle is complete, turn the dough out onto a lightly floured surface. Roll the dough to an approximately 12″ x 16″ rectangle. Brush with the softened butter and then sprinkle with the sugar mixture. Starting with the shorter side, roll the dough into a cylinder and cut into 12 equal pieces. Arrange in your prepared baking pan, then cover and refrigerate overnight.

Bake at 350°(do not preheat the oven first) for 25-30 minutes, or until rolls are lightly browned. Top with cream cheese icing as soon as they come out of the oven. Serve warm.

Makes 12 rolls
February 11, 2017
Heath Bar Pound Cake
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When I was younger, Heath bars were one of my mother’s favorite candy bars. I am pretty sure that I inherited my love of caramel from her, and chocolate covered crunchy toffee is right up her alley. She has always had an obsession with crunchy things. She likes her cookies crunchy instead of chewy, and chews ice so much that I often joked that she probably has undiagnosed Pica. I prefer caramel over toffee, but that certainly doesn’t mean I will turn down a Heath bar if it’s presented to me. And, it definitely won’t stop me from grabbing a bag of Heath bars to make into a pound cake.

As with most recipes that contain candy, I came up with this recipe around Halloween as a means to use up by abundance of leftover Halloween candy. It worked out so well that I have made it several times since, and always to rave reviews. It’s basically just a caramel pound cake batter with Heath bar pieces mixed in for a double dose of buttery caramel goodness. And, since it’s a pound cake, there’s no frosting to mess around with. It doesn’t NEED any.

Start with your oils and your sugars. Beat them until they are soft and creamy, and then incorporate the eggs, one at a time. Beat after adding each egg. While you’re doing this, you can sift your dry ingredients and crush your candy bars. I unwrapped them and put them in a ziploc bag, then crushed them with a rolling pin.

Add the dry ingredients alternately with the milk, mixing to get a smooth batter. Once all of the dry and wet ingredients are mixed in, fold in the Heath bar pieces.

Heath bar goodness! Pour this batter into a greased Bundt pan and bake.

You want to let it cool for about 10 minutes before removing from the pan, but not more more than that. It will be easier to take it out of the pan while the chocolate pieces are still kind of melty, so that it’s less likely that they will stick to the pan and make it difficult to unmold.

You can’t tell from the photo, but this cake smells AMAZING! I find it best served warm, but it also tastes just fine at room temperature. I hope you like this cake as much as I do!

Heath Bar Pound Cake

Ingredients
- 1 cup butter, softened
- 1/2 cup vegetable oil
- 2 cups packed brown sugar
- 1 cup white sugar
- 5 eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1 cup milk (or buttermilk, if you have it)
- 1-2 cups chopped Heath bar pieces
Directions

Preheat oven to 325° F. Grease and flour a large Bundt pan, or spray with nonstick cooking spray.

Cream together the butter, oil, brown sugar, and white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.

Sift the flour and baking powder. Add alternately with milk to the creamed mixture. Gently fold the Heath Bar pieces into the batter. Pour into prepared pan.

Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
January 11, 2017
Irish Cream Brownie Trifles
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The title says it all, but I will say it again: Irish Cream Brownie Trifles. Pieces of brownie are layered with Irish Cream pastry cream, then topped with a swirl of whipped cream and garnished with a chocolate covered espresso bean. Itty, bitty bites of happiness in an itty, bitty dish. Who could ask for more?

Broke Baker veterans are probably already aware that, every year, my employer throws a bake-off during the holidays. Any employees that can bake, or have relatives that can bake, are encouraged to enter. The result is a day full of cakes, pies, and all sorts of other treats.

This was my third year entering. My coworkers once advised that, in order to win, your dessert needs to contain alcohol. I scoffed at the idea, although I still made Eggnog Mini Cheesecakes that had rum in both the cheesecake and the caramel sauce for the first year. The 2014 winner was a Coquito Rum Cake, which I took to mean that the judges are more partial to desserts with latin-inspired flavors. So, last year I took this knowledge at face value and made Chocolate Coquito Macarons. While the judges found them to be good, a Coquito Flan took the title. I heard through the grapevine that my macarons were considered good, but that they didn’t think they really qualified as “dessert.” So, for 2016, I went into this armed with the knowledge that my entry had to both contain alcohol and represent the traditional idea of a “dessert.”

I went with Irish cream because it’s sweet and translates easily into dessert form. I considered cake, cheesecake, and even mousse when I was thinking of what to make. Ultimately, I decided on making trifles because they seemed like the most unique option. Plus, serving them in disposable mini cups from the local party supply store made for a nice presentation without a whole lot of messing around with icing or complex decorating. The trifles are a bit time-consuming, but they are not particularly labor-intensive. All you have to do is bake a thin layer of brownie, cut it into small circles, and then layer it in mini trifle dishes with the pastry cream. A dollop of whipped cream finishes it off. They just require a little bit of planning so that you have all of the components ready to go in the right order. In the end, I got First Place in Presentation (for the third year in a row), but nothing in Taste except for a pat on the back from several judges for the deliciousness of my trifles. And, since they DID receive a warm reception, I decided to share the recipe with you all.

The recipe below makes enough brownie for about 2 dozen mini trifle cups filled with brownie circles, but about enough pastry cream for 36 trifles total. What I usually do is chop up the brownie scraps and use that to layer the last dozen. You could also always make a regular-sized trifle with it by just cutting a regular pan of brownies into cubes and layering it with the cream.

Irish Cream Brownie Trifles

Ingredients
- 3/4 recipe batch of brownie batter (from a 13″ x 9″ pan recipe)
- 1 cup sugar
- 6 large egg yolks (I used 3 whole eggs)
- 6 tbsp cornstarch
- 1/2 tsp salt
- 3 3/4 cups half-and-half
- 3/4 cup Irish Cream
- 1 tsp vanilla extract
- 1 1/2 cups sweetened whipped cream (optional)
Directions

Make the pastry cream:

Place the half-and-half, irish cream, and sugar in a saucepan over medium heat.

In a separate bowl, whisk the egg yolks, salt, and cornstarch until there are no clumps and mixture is pale in color. Set aside.

When the saucepan mixture is about to come to a boil, remove from heat. Slowly add the hot mixture to the egg yolk mixture, 1/4 cup at a time, whisking constantly. Once about half of the hot mixture has been added to the yolk mixture, pour the yolk mixture into the saucepan with the rest of the hot mixture. Return to heat and continue to cook, stirring or whisking constantly, until mixture has properly thickened.

Remove from heat and strain the mixture into a heat-proof bowl. Add the vanilla and stir gently to combine. Cover with plastic wrap and refrigerate for several hours or overnight before using.

Make the brownie:

Preheat oven to 350°. Line a 10″ x 15″ jelly roll pan with parchment paper. Spread the brownie batter evenly into the jelly roll pan, then bake for10-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack before using.

Assemble the trifles:

Using a cookie or biscuit cutter the same size as the opening of your trifle cups, cut the cooled brownie into circles. Place one circle into the bottom of a trifle cup, then spoon or pipe a small amount of pastry cream on top of it. Place another brownie circle on top of the cream and gently push it down until there are no gaps between the brownie and the cream. Spoon or pipe additional pastry cream until it reaches the top of the cup, then gently tap the bottom of the cup against the counter to let the cream settle. When you run out of brownie circles, you can cut up the brownie scraps and layer those in the cups. Repeat the process until either no brownie or pastry cream remains. Top with whipped cream, if desired.

Makes about 3 dozen
December 20, 2016