Happened to get lucky, my downstairs neighbor who happens to have gone to the same school as I and runs her own catering business, is going out of town. She asked if I wanted all the produce in her fridge. Didn’t realize I hit the jackpot. So I will be experimenting this in the next few days. Mushrooms, Tomatoes, Asparagus, Carrots, Celery, Cantaloupe, Strawberries. Of course I already have bell peppers, onions, garlic, potatoes , and ginger to work with. Tomorrow a Honey Glazed Pork Loin with a Brown Rice Pilaf with Mushrooms 🙂
I apologize for my messy fridge, It’s stuffed so full right now, pretty much bursting. As you can tell I do a lot. But a tip: Don’t keep your fridge this full, it can cause things to inadvertently freeze . Yes and on the top shelf you see my husbands bad habit, cheese ragu. He likes it with pretzels. Not sure how he can stand it.
In a promise to my husband to make him a cheesecake and a red velvet cake, I did a 2 in 1, which turned into Rich Deliciously goodness. I took a recipe from the Recipe Girl Website http://www.recipegirl.com/2011/11/28/red-velvet-cheesecake-cake/, I have done Cheesecake mini bites but never a full on cheesecake so I followed the cheesecake recipe to the T and it turned out perfect. I always expect Murphy’s law to intervene when I am doing something this thorough. I was pleasantly surprised to find that it turned out and was perfect
Suggestion, with the cheesecake, make sure you foil the spring form pan really well, and the cheesecake wont be nearly as tall because it does not have a crust. The Cheese cake goes in the freezer once it cools in the pan on a cooling rack. (It makes it easier to handle putting between the 2 layers of Red Velvet Cake.
Red Velvet Cheesecake Cake
Note the layer of Red Velvet Cake on top, I changed the recipe a bit for the cake. I shaved off a bit of cake to flatten my layers. Which leaves crumbs, Note the crumbs. Then I Made a Simple Syrup: Which is Water and Sugar, Which is sugar dissolved in water at a low temp over the stove til it becomes a somewhat syrupy consistency, I do a 1:1 ratio but some recipes call for 1/4 cup more sugar than water. What a sugar syrup does is add moisture to a cake layer that may be dry or you just want to add the extra benefit to the cake. I take a pastry brush and brush the liquid over the cake layer, which also tamps down the crumbs (its a win win, with more moist cake ) *I know it totally sounds wrong if you read it aloud, More Moist Cake, More Moist Cake, More Moist Cake (Say it again 3 or 4 times) …As you note the shiny layers of cake too.
Here Comes the fun part. Which is putting the layers of cake and the layer of cheesecake together which is rather easy, I put a small layer of the cream cheese frosting (with walnuts and addition I made, because of my awesome mother-in-law who has the best red velvet cake ever) on the bottom layer of cake, the proceeded to place the frozen, cheesecake on that layer and added the last layer. Frosted the Top. Using all of the frosting. I made a half batch of the frosting again with no walnuts for the side. then proceeded to frost the side. Using all of the frosting on top made it about 2-3 inches thick (Nom Nom). I frosted the side using as much as I could. then threw on the remaining chopped walnuts I had which had that I don’t care kinda look on the cake. Then I used a pastry tip in a bag to do dollops of plain cream cheese frosting on top. I will say that my husband walked in as I was adding the dollops, which then he proceeded to laugh and ask why I was doing this. I told him everything has to have its Ooo La La factor. Now look at the photo Below. Stare at it in utter awe. I put it in the Fridge covered overnight and we ate a piece the next day. Reminds me I need to cut a few pieces to give to a friend of mine. Follow the recipe and you wont be disappointed.