Three Cheesecake Tuesday

Well, kind of a two cheesecake Tuesday. I ate one a few nights ago and still need to review it, so here’s the last three cheesecakes in the Decadence Cheesecake lineup!

The first cheesecake I tried was the New York style cheesecake, a few nights ago. It was wonderful and creamy, but the flavor was somewhat bland. It was reminiscent of just a creamy flavor, without any of the often sour subtleties of the sour cream. The crust was also good. For some reason, this cheesecake was also slightly less firm than the normal standard of these cheesecakes. It was good, I’ve just had better plain cheesecakes. I tend to prefer those with a less sweet flavor than this one.

4/10- GOOD

The next cheesecake, though, the one I’m eating right now, was absolutely phenomenal. This was the cheesecake that had me sold on the Decadence Cheesecake lineup. It’s a Southwestern Cactus, comprised of a blue cornbread crust with a prickly pear cactus filling and a sour cream and agave glaze. I was so excited to try this!

The texture of the cornbread crust and the creamy filling was amazing. The combination just created this moist, lovely flavor in my mouth, and there were fantastic notes of corn and salt in the middle of it. The filling is amazing. The overwhelming feeling in this is just this freshness that explodes throughout the thing, a quenching flavor. It has bits of the cactus in it for flavor, too. How cool is that? A dessert with a cactus. I’m glad it didn’t come with the thorns, but it was pretty phenomenal.


The next cheesecake brought in my personal area of expertise: chocolate and peanut butter. The Outer Banks cheesecake consists of a chocolate crust, peanut butter and chocolate chip filling, with a chocolate ganache topping and crushed macadamia nuts on top.

Well, it was a damned good cheesecake. But something was missing. The entire thing wafted peanut butter smells throughout my room, there were elements and subtle notes of chocolate, pecan, coconut, licorice, macadamia, and almond…but there just wasn’t enough peanut butter. Seriously. I tasted many flavors, and I did taste peanut butter, just not enough to substantiate the claim that this is a peanut butter cheesecake.

I liked it a lot, but I was confused. I’m not sure that if I’d known this was a peanut butter and chocolate cheesecake, I’d have necessarily guessed it. Still, a lovely dessert, and I can’t reiterate enough that I love the idea of desserts in jars!

6/10- GREAT

Decadence Key Lime Cheesecake

I’ve hit a serious rock bottom here. This blog and these treats have become the highlight of my evenings, now. I need to go clubbing or have drunken sex or something, people. Seriously.

Anyhow, onto this little cheesecake. Again, I cannot emphasize how lovely the portions are. This particular cheesecake is quite filling because of its creaminess. I love that the cheesecakes aren’t simply flavored by their key flavor, but also contain components that their non-cheesecake dessert counterparts would have, like the coconut and caramel glaze on last night’s cheesecake, and the little meringue topping on this one.

The lime flavor is fresh! But not so sour that it makes the creaminess bitter and curdled. The crust is an almond biscotti crust, and there are hints of an almond-like flavor, but they tend to get lost within the intensity of the lime. The meringue goes well on top, though, and makes for a really creamy flavor.

7/10- MMMM!

Decadence Tiramisu Cheesecake

Not being a very big fan of coffee in desserts, I was somewhat dubious of this little cheesecake, but was intrigued as to how the idea and taste of savoiardi would be translated into a cheesecake.

For starters, it was fluffier than the other cheesecakes had been, had a much lighter texture due to the content of the mascarpone, which I loved, and definitely tasted more buttery than any of the others, as well. The coffee taste was really subtle, actually, and I barely tasted it. Even as a non-coffee lover, I would have preferred a little more coffee in the batter.

There was no element of Kahlua, which I enjoyed, as alcohol is not preferable in desserts, either. The crust was quite good, but with the fluffiness of the cheesecake and buttery flavor, I’m not sure how I felt about the slivers of pecans, which worked well in the German Chocolate but didn’t quite translate here. Still, a tasty dessert, and preferable alternative to actual tiramisu when it’s not available.

6/10- GOOD

Decadence German Chocolate Cheesecake (in a jar)

I was sent a six-pack of cheesecakes, unusual cheesecakes at that, by Decadence Cheesecakes, based out of Colorado. These are miniature, single-serving cheesecakes and they’re stored in a jar. It’s like pudding cups meeting cheesecake. All desserts should really be like this. You can get all sorts of flavors and there’s the perfect portion, so you’re not reaching for two or three slices!

This particular cheesecake is a German Chocolate flavor, and if you all watch Throwdown on the Food network, you know that German Chocolate isn’t actually German, but the surname of the man who invented it. Fun fact. Anyhow, onto the cheesecake. The first thing you notice is the layer of coconut-pecan frosting on top, more of a glaze than anything else. I was surprised to find very little pecans in the glaze, but the coconut flavor was rather sublime, when tasted alone. The cheesecake part is a chocolate cheesecake, and it’s delicious but tends to engulf the nutty and coconut flavor subtleties.

The crust is lovely, also chocolate, which again, tends to get overwhelmed and blend together with the chocolate, but there are wonderful slivers of pecans floating around in there, and those are just phenomenal. Overall, this is an excellent, gourmet dessert with the added bonus of being available any time one should crave cheesecake, like I did, at 10:45 at night.


Cacao Bakery

Ohhhh, man. Someone has definitely been keeping tabs on me. Anyone who knows me well knows that my favorite flavor of anything is red velvet, and today when I got some cake truffles from Candice, I knew that these would be winners when I saw the flavor listing “2 red velvet truffles.”

So I’d never had a cake truffle before. Well, now that I’ve popped that cherry, I can tell you that they’re amazing, moist, and addictive to the point of using them for weaning cocaine addicts. I figured the whole idea of a cake truffle would be a little ball of cake, scooped out from a big cake, and wrapped in chocolate, like a petit four, in ball form.

I couldn’t have been more blatantly incorrect. Sweet fucking Jesus, was I wrong.

Biting into one of these, the first thing that hits my senses is the noise they make when you bite them. They go, “sssmmmmmkkk,” when they pull apart because they’re so moist and gooey on the inside that separating bites is a Sisyphian task. I can never go back to regular cake again.

So onto the flavors. I tried the red velvet first, and was rather impressed. The flavor is a bit sharp, potentially from the dye, and has an undertone less of chocolate than of coconut, interestingly, and the white chocolate on the outside provides a very milky flavor and creaminess to offset the gooey density of the cake. It’s a beautiful truffle. It’s nice and big and the cake is wet and moist and the inside is a striking red.

8/10- MMMM…

The next truffle had a different texture that I rather enjoyed. It was a caramel truffle, but to be honest, I tasted more notes of butterscotch with the brown sugary flavor than the caramel, but it was still damned good. The wet crumbs in these were bigger than the crumbs in the red velvet and thus changed the texture to something nice, like a moist shortbread. Again, I cannot fully emphasize how wet these are except to record an mp3 of me biting into these, which I will spare you the indignity of. Just…incredible.


And the last one was like taking the world’s best brownies, all of them, cramming them into a centrifuge, and swirling them around until they made a magnificent conglomerate of brownie batter. And that was the triple chocolate. I’m not entirely sure what made it triple, as there was chocolate on the outside and chocolate on the inside, but no third to complete the trifecta, but it was delicious, wet, and very, very, very chocolatey.

9/10- NOM NOM

You can order any cake truffles from Candice at her website,, and she makes customized flavors, too. I’d like to see a peanut butter, personally!

Starbucks Pumpkin Scone

So I’ve been on a diet lately. My ultimate goal is…45 pounds, I know. It’s pretty sad. I can do it, I just need vigilance, exercise, and the grace of God to keep me from selling my soul to cheese fries. Why the fuck was I put in a place with such good foods?

So for the next few months, you guys will be seeing a lot more…uuurrggghh…healthy foods. Ick. No, I’ll have a good selection of my normal stuff, and of course, plenty of homemade goodies, but if you see the occasional Odwalla bar pop up every now and then, don’t get worried.

Today’s offering is from Starbucks. Lately I’ve been getting a few things here and there because my cousin keeps reloading my card, so I got a scone today and had a free cup of coffee to while away my hours before my next class.

The pumpkin scone was a pleasing and colorful fall offering, but didn’t cater to my expectations by any means. It was too dry and too crumbly, and the pumpkin flavor was limited only to the orange food coloring and the orange stripes of frosting on top. Really, Starbucks. It’s hard to make a dry pumpkin dessert, as pumpkin is damned moist. So what did you do to screw it up?

I even went as far as to warm it in the microwave for a few seconds, but it was the same, just scalding hot and mouth-burn inducing. In addition to this, it’s 480 calories, which is a lot for crumbly bread.


Shameless Foodette: Red Lantern Cake

Yesterday, The Brownie Whisperer and I got together to create a cake filled with rage and buttercream. It was the sequel to the blue lantern cake that he soloed with last week, and soon to be preceded by something even more amazing…when I think of something to create.

The cake recipe was adapted from the guy who got his ass kicked by Bobby Flay, Cake Man Raven, who inexplicably spells his name “Cakeman,” like caveman but pussier. Regardless, here’s the recipe.

I will warn you- concentrated food gel is bullshit. The lady said we’d be able to color it with a toothpick’s worth- the entire cake took the whole bottle. Like fuck it worked.

Ingredients (serves 2-10)
2 1/2 cups of cake flour
1 1/2 cups of granulated sugar
1 teaspoon of baking soda
1 teaspoon of fine salt
1 tablespoon of cocoa powder
1 cup of buttermilk
2 eggs
1 teaspoon of vinegar (white distilled)
1 1/2 cups of vegetable oil
An assload of red food coloring
1 tsp. of vanilla extract

4 cups of confectioner’s sugar
1 lb. of cream cheese (room temperature)
1 lb. of butter (softened)
2 tsp. of vanilla. extract
Cinnamon to taste
More red dye

1. Sift together all dry ingredients- the first 5 on the list.
2. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated.
3. Slowly add dry ingredients to bowl, until all ingredients are combined.
4. Bake for 35 minutes at 350 degrees.
5. For the frosting, mix together the cream cheese, cinnamon and the softened butter. Partition off roughly 3/4 of a cup for the “blood” middle.
6. Gradually add confectioners sugar until it reaches desired sweetness and smoothness.
7. Add 2 teaspoons of vanilla extract and frost the cake.
8. Mix red dye into blood and add milk until frosting reaches liquidy consistency. Frost cake with white, blood in moat on middle layer (see photo) and white on top. Garnish with fondant symbol.

Catch bad guys red-handed. No photos of me. I’m not pretty.