CC’s Sweets & Treats LLC

10/23/2023

10/23/2023

Another satisfied customer!!!❤️🙏🏽

10/23/2023

The prep and finished product❤️❤️❤️❤️❤️

10/23/2023

MY WHOLE FOOT!

10/23/2023

❤️❤️❤️❤️

10/23/2023

❤️❤️❤️❤️❤️❤️luv it!!!!!!

10/23/2023

10/23/2023

Work hard play hard❤️🙏🏽

10/20/2023

RED VELVET CAKE WITH LOOSE PECAN TOPPING
Ingredients
For the Red Velvet Cake:
2 1/2 cups all-purpose flour (recommended: White Lily)
1 teaspoon baking soda
1 teaspoon cocoa
1 1/2 cups granulated sugar
2 eggs
1 1/2 cups canola oil
1 teaspoon vinegar
1 (1-ounce) bottle red food coloring
1 teaspoon vanilla
1 cup buttermilk
For the cream cheese frosting:
1/2 cup margarine
1 (8-ounce) package cream cheese
1 box confectioners' sugar, sifted
1/2 teaspoon vanilla
1 cup chopped lightly toasted pecans
For the Red Velvet Cake:
Directions
For the Red Velvet Cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
For the cream cheese frosting:
This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

10/20/2023

Pineapple Upside-Down Cake

INGREDIENTS :

First layer.
1cup light brown sugar
1 stick butter (melted)
Second layer!
1 box Yellow c ake mix
1/2 cup oil
4 eggs
1 20 oz can sliced pineapples drained
1 20 oz crushed pineapple drained
1cup pineapple juice (from the drained pineapples)
Marchino cherries
13×9 pan for baking

DIRECTIONS :

In a 13 x 9 inch pan add melted butter and cup of light brown sugar. Mix and spread to cover the bottom then add pineapple slices place marchino cherries in the center of pineapples.place some of the crushed pineapple in between the layers of pineapples.
In another large bowl add the Yellow cake mix ,1/2 cup oil, 4 eggs, cup of pineapple juice and the rest of crushed drained pineapple. mix until well combined..
Pour into the prepared pan bake at 350 degrees for 40 minutes. When done let cake cool for 5 minutes then turn over on a foil wraped pan.🍒🍒

10/20/2023

STRAWBERRY CHEESECAKE BARS
INGREDIENTS :
CRUST
2 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons salted butter melted
CHEESECAKE
16 ounces cream cheese softened
¾ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
STRAWBERRY FILLING
3 cups chopped strawberries
2 tablespoons lemon juice
½ cup light brown sugar packed
1 teaspoon vanilla extract
1½ tablespoons cornstarch
OATMEAL CRUMBLE
1 cup old fashioned oats
1 cup light brown sugar packed
¼ teaspoon salt
½ teaspoon ground cinnamon
6 tablespoons unsalted butter cold and finely diced
DIRECTIONS :
Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper and set aside.
Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
Add the strawberries, lemon juice, and vanilla to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.
In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.
Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares

10/19/2023