Dollhouse catering & more Montgomery al

04/21/2025

Blueberry Cheesecake Stuffed French Toast

Ingredients:
1 loaf day-old brioche
150g cream cheese, softened
2 tablespoons caster sugar

01/21/2025

01/16/2025

Buttermilk Sweet Potato Pie Recipe 🍠🥧
Ingredients:
For the Pie Filling:

2 cups mashed cooked sweet potatoes (about 2 medium-sized potatoes)
1 cup buttermilk
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
2 large eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon vanilla extract
1 tablespoon all-purpose flour (optional for a thicker filling)
For the Pie Crust:

1 pre-made 9-inch pie crust (or homemade if preferred)
Instructions:
Step 1: Prepare the Sweet Potatoes

Peel and cube the sweet potatoes, then cook them in boiling water until tender (about 15-20 minutes). Alternatively, you can bake the sweet potatoes in the oven at 400°F (200°C) for about 45 minutes to 1 hour, or until soft.
Once the sweet potatoes are soft, mash them until smooth and set them aside to cool slightly.
Step 2: Make the Pie Filling

In a large bowl, combine the mashed sweet potatoes, buttermilk, granulated sugar, brown sugar, and melted butter. Stir to combine.
Add the eggs, cinnamon, nutmeg, ginger, vanilla extract, and flour (if using). Mix well until everything is smooth and fully incorporated.
Taste the filling, and adjust the spices or sweetness if needed.
Step 3: Preheat the Oven and Prepare the Pie Crust

Preheat your oven to 350°F (175°C).
If using a store-bought pie crust, place it on a baking sheet lined with parchment paper.
If you’re using a homemade crust, roll it out and place it in a 9-inch pie pan, crimping the edges as desired.
Step 4: Assemble the Pie

Pour the sweet potato filling into the pie crust.
Smooth the top with a spatula to ensure an even layer.
Step 5: Bake the Pie

Bake the pie in the preheated oven for 50-60 minutes, or until the filling is set (a knife inserted into the center should come out clean). The edges of the crust should be golden brown.
If the edges of the crust are browning too quickly, you can cover the edges with aluminum foil to prevent burning.
Step 6: Cool the Pie

Remove the pie from the oven and allow it to cool for at least 1 hour before serving. The pie will continue to firm up as it cools.
For best results, chill the pie in the refrigerator for a few hours or overnight to allow the flavors to fully develop.
Step 7: Serve & Enjoy
Serve your Buttermilk Sweet Potato Pie chilled or at room temperature, topped with a dollop of whipped cream if desired.
This pie is perfect for holidays like Thanksgiving or any occasion where you want a comforting, flavorful dessert!
Enjoy this rich, creamy, and spiced Buttermilk Sweet Potato Pie that balances the sweetness of the potatoes with a tangy, smooth filling! 🍠🥧

01/16/2025

Lemon Strawberry Pound Cookies Recipe 🍋🍓
These Lemon Strawberry Pound Cookies are a delightful treat combining tangy lemon and sweet strawberry flavors, topped with a glossy glaze. The buttery, dense texture of the cookies is similar to pound cake, and the glaze adds a fun burst of color and sweetness.

Ingredients:
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1/2 cup sour cream
1/4 cup strawberry puree (fresh or frozen strawberries blended into a puree)
For the Glaze:
1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon strawberry puree
1 tablespoon milk (if needed for consistency)
Instructions:
Step 1: Prepare the Cookies
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until creamy and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice. Mix until well combined.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Add the sour cream and mix until smooth and creamy.
Divide the dough in half. To one half, add the strawberry puree and gently fold it in until fully combined. Leave the other half plain.
Use a cookie scoop or tablespoon to scoop dough onto the prepared baking sheets, alternating between the lemon and strawberry dough for a marbled effect. Leave about 2 inches between each cookie.
Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Step 2: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, strawberry puree, and milk (if necessary) until smooth and pourable.
If the glaze is too thick, add a little more milk until the desired consistency is reached.
Step 3: Glaze the Cookies
Once the cookies are fully cooled, drizzle the glaze over the top of each cookie using a spoon or a piping bag.
Allow the glaze to set before serving.
Step 4: Serve & Enjoy
Serve these Lemon Strawberry Pound Cookies with a cup of tea or coffee, or enjoy them as a sweet treat anytime!
Store any leftover cookies in an airtight container at room temperature for up to 4-5 days.
These soft and flavorful Lemon Strawberry Pound Cookies will surely become a favorite, with the tangy lemon and sweet strawberry glaze making each bite irresistible! 🍋🍓

01/16/2025

Strawberry Cheesecake with a Crunchy Strawberry Crumb Topping 🍓🍰
This cheesecake features a smooth and creamy filling, topped with a strawberry-flavored layer and finished with a sweet, crunchy graham cracker and strawberry crumb topping.

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1/4 cup sour cream
3 large eggs
1/4 cup all-purpose flour
For the Strawberry Layer:
2 cups fresh strawberries, hulled and halved
1/4 cup strawberry jam or preserves
1 tablespoon sugar
1/2 teaspoon lemon juice
For the Crunchy Topping:
1/2 cup graham cracker crumbs
1/4 cup crushed freeze-dried strawberries (or strawberry crumbs)
2 tablespoons butter, melted
1 tablespoon brown sugar
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are well coated with butter.
Press the mixture into the bottom of the springform pan, ensuring it's evenly distributed.
Bake for 8-10 minutes and remove from the oven to cool while preparing the filling.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add the sugar, vanilla extract, and sour cream. Beat until fully combined.
Add the eggs, one at a time, mixing well after each addition.
Stir in the flour until smooth.
Pour the batter over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Bake for 50-60 minutes or until the center is set and the edges are golden.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open to avoid cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
Step 4: Prepare the Strawberry Layer
In a saucepan, combine the strawberries, strawberry jam, sugar, and lemon juice. Cook over medium heat for about 10 minutes or until the strawberries soften and the mixture thickens.
Allow the strawberry mixture to cool before spreading it over the cheesecake.
Step 5: Prepare the Crunchy Topping
In a small bowl, combine graham cracker crumbs, freeze-dried strawberry crumbs, melted butter, and brown sugar. Stir until the mixture is well combined.
Sprinkle the mixture over the strawberry layer, pressing it lightly to ensure it sticks.
Step 6: Serve and Enjoy
Once everything is assembled and chilled, slice the cheesecake and serve.
Enjoy the creamy filling, sweet strawberry topping, and the delightful crunch of the strawberry-coated crumbs in every bite!
This Strawberry Cheesecake with the irresistible crunch of strawberry-coated crumbs is perfect for any occasion! 🍓🍰

01/16/2025

Blue Velvet Oreo Cheesecake 💙🍰
Dive into a dreamy dessert that's as stunning as it is delicious—layers of blue velvet goodness swirled with Oreo cheesecake and topped with whipped cream and cookie crumbles! 💙✨

Ingredients
For the Blue Velvet Cake Layer:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tsp vanilla extract
1/4 cup cocoa powder
1-2 tsp blue gel food coloring
For the Oreo Cheesecake Layer:
16 oz cream cheese, softened
1 cup powdered sugar
2 tsp vanilla extract
1 cup crushed Oreos
1 large egg
For the Topping:
Whipped cream
Crushed Oreos
Blue food coloring (optional for whipped cream swirl)
Instructions
1. Make the Blue Velvet Cake Layer:
Preheat the oven to 350°F (175°C). Grease and line the bottom of a springform pan with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla and food coloring.
In a separate bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
Gradually alternate adding dry ingredients and buttermilk to the wet mixture until combined.
Pour the batter into the prepared pan and set aside.
2. Prepare the Oreo Cheesecake Layer:
In a medium bowl, beat cream cheese and powdered sugar until smooth.
Add vanilla extract and egg, mixing until fully incorporated.
Fold in the crushed Oreos gently.
Pour the cheesecake batter over the blue velvet layer and spread evenly.
3. Bake the Cake:
Bake in the preheated oven for 50-60 minutes, or until the center is set and slightly jiggles when shaken.
Allow the cake to cool completely in the pan before transferring it to the refrigerator to chill for at least 4 hours (or overnight for best results).
4. Add the Toppings:
Once chilled, remove the cake from the springform pan.
Top with whipped cream swirls, crushed Oreos, and optional blue-tinted whipped cream for a dramatic effect.
Pro Tip:
For a fun twist, use Golden Oreos or mix in white chocolate chips for added sweetness! Perfect for celebrations or just indulging your sweet tooth. 💙🍪

01/16/2025

Sweet Potato Pie Stuffed Cheesecake 🍠✨
Why choose between sweet potato pie and cheesecake when you can have both? This Sweet Potato Pie Stuffed Cheesecake combines the creamy richness of cheesecake with the warm, spiced sweetness of sweet potato pie. Perfect for holiday gatherings or when you want an indulgent treat! 🧡🍰

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
For the Sweet Potato Pie Layer:

2 medium sweet potatoes, cooked and mashed
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
2 large eggs
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
For the Cheesecake Layer:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract
Instructions

Prepare the Crust:

Preheat your oven to 325°F (160°C).
Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
Press the mixture firmly into the bottom of a springform pan.
Bake for 8-10 minutes and let cool.
Make the Sweet Potato Pie Layer:

In a large bowl, combine mashed sweet potatoes, granulated sugar, brown sugar, evaporated milk, eggs, vanilla extract, cinnamon, nutmeg, and salt. Mix until smooth.
Pour the mixture over the prepared crust and smooth it out.
Prepare the Cheesecake Layer:

In another large bowl, beat cream cheese and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and vanilla extract until smooth.
Layer the Cheesecake:

Gently pour the cheesecake batter over the sweet potato layer. Use a spatula to smooth the top.
Optionally, swirl the layers slightly for a marbled effect.
Bake:

Bake the cheesecake in a water bath for 60-70 minutes, or until the center is just set.
Let it cool completely, then refrigerate for at least 4 hours or overnight.
Serve:

Slice and serve as is, or top with whipped cream and a drizzle of caramel sauce for extra indulgence. Enjoy! 🍠💕
This Sweet Potato Pie Stuffed Cheesecake is a stunning dessert that combines two classics into one irresistible treat! 🥧🍰

01/16/2025

Strawberry Crunch Cheesecake Cake 🍓🍰

This indulgent dessert combines a creamy cheesecake layer with a vibrant strawberry cake, topped with a sweet strawberry crunch topping. It's a fun, flavorful treat that’s sure to impress! 🤤✨

Ingredients:

For the Strawberry Cake:

1 box (15.25 oz) strawberry cake mix (or homemade strawberry cake if preferred)
3 large eggs
1/2 cup vegetable oil
1 cup water
For the Cheesecake Layer:

3 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the Strawberry Crunch Topping:

1 cup strawberry-flavored Jell-O powder (not the gelatin, just the powder)
2 cups crushed graham crackers
1/4 cup unsalted butter, melted
1/2 cup powdered sugar
For the Frosting:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions:

Prepare the Strawberry Cake:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Prepare the strawberry cake mix according to the package instructions, using the eggs, oil, and water.
Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely on a wire rack.
Make the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
Add the vanilla extract and heavy whipping cream. Continue to beat until the mixture thickens into a smooth, fluffy texture.
Place the cheesecake mixture into the fridge to chill for 1-2 hours to firm up slightly.
Make the Strawberry Crunch Topping:

In a medium bowl, mix the strawberry-flavored Jell-O powder with crushed graham crackers and powdered sugar.
Stir in the melted butter until the mixture is crumbly and fully combined.
Assemble the Cake:

Once the cakes are cooled, slice each cake in half horizontally to create four layers.
Place one layer of the strawberry cake on a serving plate. Spread a generous amount of cheesecake filling on top, smoothing it out evenly.
Repeat with the remaining layers of cake and cheesecake, stacking them on top of each other.
Frost the Cake:

In a separate bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Spread the whipped cream frosting around the sides and top of the cake.
Top with Strawberry Crunch:

Sprinkle the strawberry crunch topping generously on top of the cake and around the sides for extra flavor and texture.
Serve:

Slice and enjoy the rich layers of cheesecake, strawberry cake, and crunch topping!
Pro Tip: For extra freshness, add some fresh strawberry slices on top for garnish! 😋

01/16/2025

Red Velvet Biscoff Caramel Cake ❤️🍰✨
This decadent Red Velvet Biscoff Caramel Cake is a dessert lover's dream! Moist red velvet cake, a rich caramel drizzle, and the crunchy, spiced flavor of Biscoff cookies combine for a show-stopping treat that will have everyone coming back for seconds. 😍✨

Ingredients:
For the Red Velvet Cake:

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
2 large eggs
1 cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
1-2 tablespoons red food coloring
For the Topping:

1/2 cup Biscoff cookies, crushed or broken into pieces
1/2 cup caramel sauce (store-bought or homemade)
1/4 cup cream cheese frosting (optional, for extra richness)
Instructions:
Prepare the Cake:

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt.
In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring.
Gradually mix the wet ingredients into the dry ingredients until smooth and fully combined.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely before decorating.
Assemble the Cake:

Spread a thin layer of cream cheese frosting (if using) over the top of the cooled cake.
Sprinkle crushed Biscoff cookies evenly over the frosting.
Drizzle the caramel sauce generously over the cake, allowing it to drip down the sides.
Serve and Enjoy: Slice and serve this rich, indulgent cake for any special occasion or when you're in the mood for something truly decadent! ❤️✨

01/16/2025

Sweet Potato Cornbread 🍠🍞
This Sweet Potato Cornbread is moist, buttery, and perfectly sweet, combining the comforting flavors of classic cornbread with the rich creaminess of mashed sweet potatoes. It's perfect as a side dish or even for dessert! 😍✨

Ingredients:
For the Cornbread:

1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1 cup mashed sweet potatoes (cooked and pureed)
1/2 cup milk
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
For the Glaze (Optional):

1/4 cup honey
2 tablespoons melted butter
Instructions:
Prepare the Batter:

Preheat your oven to 375°F (190°C). Grease an 8x8-inch baking dish or a round cake pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and cinnamon (if using).
In another bowl, combine the mashed sweet potatoes, milk, melted butter, eggs, and vanilla extract. Mix until smooth.
Gradually fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix.
Bake the Cornbread:

Pour the batter into the prepared baking dish and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly in the pan.
Add the Glaze (Optional):

While the cornbread is still warm, whisk together the honey and melted butter for the glaze.
Brush the glaze generously over the top of the cornbread.
Serve and Enjoy: Slice into squares or wedges and serve warm. This Sweet Potato Cornbread pairs beautifully with soups, chili, or as a standalone treat! 🍠✨