Kitchen Mixers - Guides, Tutorials & Recipes | Taste Recipes

Dubai Chocolate Cheesecake Bars

Molly Allen — Tue, 29 Apr 2025 15:13:06 +0000

Ingredients

GRAHAM CRACKER CRUST:
1-1/2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons unsalted butter, melted
CHEESECAKE:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/4 cup pistachio cream
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1 large egg, room temperature
KATAIFI FILLING:
3 tablespoons unsalted butter
2-1/2 cups frozen shredded phyllo dough (kataifi)
3/4 cup pistachio cream
2 tablespoons tahini
GANACHE:
4 ounces semisweet chocolate, chopped
1/2 cup heavy whipping cream
Crushed pistachios, optional

Directions

Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up the sides.
In a large bowl, combine graham cracker crumbs, sugar and melted butter until moistened. Press into the prepared pan. Bake until the edges begin to brown, about 10 minutes. Remove to a wire rack to cool completely.
In a large bowl, beat cream cheese and sugar until smooth. Add pistachio cream, milk, and vanilla extract until incorporated. Beat in egg until just combined. Pour over the cooled crust. Bake until the center is almost set, 20-22 minutes. Remove to a wire rack to cool completely. Cover; refrigerate at least 4 hours or overnight.
To make the kataifi layer, melt butter in a skillet over medium-low heat. Toast the kataifi in the butter until golden brown, 6-8 minutes; let cool.
In a large bowl, stir together the toasted kataifi, pistachio cream and tahini. Spread the kataifi layer evenly over the chilled cheesecake; place back in the refrigerator.
To make the ganache, place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat heavy cream to a low simmer. Pour cream over the chocolate; wait 1 minute, then whisk until smooth. Pour the ganache over the kataifi layer. Cover; refrigerate at least 1 hour. Pull bars from the baking pan using sides of parchment paper; slice and serve. If desired, garnish slices with crushed pistachios.

Nutrition Facts

1 bar: 538 calories, 37g fat (16g saturated fat), 69mg cholesterol, 303mg sodium, 45g carbohydrate (23g sugars, 3g fiber), 11g protein.

Strawberry Pretzel Salad Dip

Lauren Habermehl — Thu, 24 Apr 2025 05:57:33 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 container (8 ounces) frozen whipped topping, thawed
1 cup strawberry pie filling, divided
Pretzels, for dipping

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Directions

Using a stand mixer fitted with a paddle attachment, beat cream cheese, confectioners’ sugar, vanilla extract and salt on medium-low speed until smooth, 2-3 minutes.
Using a rubber spatula, gently fold in the whipped topping until evenly incorporated. Gently stir in 3/4 cup strawberry pie filling until combined.
Transfer mixture to a serving bowl; spread into an even layer. Dollop remaining 1/4 cup strawberry pie filling on top of cream cheese mixture. Using the end of a sharp knife, swirl strawberry pie filling to give a marbled appearance.
Cover and chill until ready to serve or enjoy immediately. Serve with pretzels for dipping.

Nutrition Facts

1 serving: 240 calories, 15g fat (10g saturated fat), 29mg cholesterol, 173mg sodium, 23g carbohydrate (20g sugars, 0 fiber), 2g protein.

Blueberry Delight

Nancy Mock — Tue, 15 Apr 2025 19:14:51 +0000

Ingredients

18 whole graham crackers
3 tablespoons packed brown sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 tub (16 ounces) frozen whipped topping, thawed
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 pinch salt
2 cans (21 ounces each) blueberry pie filling
1 tablespoon lemon juice
Fresh blueberries and graham cracker crumbs, for garnish

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Directions

Place graham crackers and brown sugar in a food processor; process until fine crumbs form. With the processor running, pour in melted butter until the mixture resembles wet sand. Press into the bottom of an ungreased 13x9-in. baking dish. Cover; refrigerate at least 1 hour.
Place softened cream cheese in the bowl of a stand mixer fitted with a paddle attachment; beat on medium speed until creamy and smooth, 2-3 minutes. Add in half of the whipped topping, confectioners’ sugar, vanilla extract and a pinch of salt. Mix on medium speed, scraping the bowl as needed, until blended into a smooth filling. Spread the filling in an even layer over the chilled crust.
In a small bowl, combine blueberry filling and lemon juice; spread over the cream cheese filling. Spoon the remaining whipped topping over the blueberries; spread it into an even layer. Cover; refrigerate at least 4 hours or overnight.
Before serving, garnish with fresh blueberries and graham cracker crumbs. Cut into squares to serve.

Nutrition Facts

1 serving: 570 calories, 23g fat (15g saturated fat), 39mg cholesterol, 288mg sodium, 86g carbohydrate (66g sugars, 3g fiber), 3g protein.

Cheesecake Cups

Val Goodrich — Mon, 31 Mar 2025 14:35:39 +0000

Ingredients

1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons sugar
FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 cup heavy whipping cream
TOPPING:
1 cup whipped cream, whipped to soft peaks
1 cup mixed fresh berries

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Directions

In a small bowl, combine graham cracker crumbs and sugar; stir in melted butter until combined. Divide mixture into twelve 4 oz mason jars; press firmly into each jar until a firm crust is formed. Set aside.
In a large bowl, beat cream cheese at medium speed until smooth, 3-4 minutes. Beat in sugar, vanilla extract and lemon juice until combined. In a separate large bowl, beat cream on high speed until fluffy, 4-5 minutes. Fold whipped cream into cream cheese mixture until just combined. Divide filling into jars; smooth each into an even layer. Refrigerate at least 4 hours.
Dollop with whipped cream and sprinkle with berries before serving.

Nutrition Facts

1 serving: 351 calories, 29g fat (17g saturated fat), 82mg cholesterol, 196mg sodium, 21g carbohydrate (16g sugars, 1g fiber), 4g protein.

Limoncello Cake

Val Goodrich — Mon, 24 Mar 2025 19:22:51 +0000

Ingredients

8 large eggs, room temperature, separated
1/2 cup butter, softened
1 cup sugar
1/4 cup limoncello
1/4 cup lemon juice
1 tablespoon grated lemon zest
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup whole milk
FROSTING:
1 tub (8 ounces) mascarpone cheese
1 cup confectioners' sugar
1 cup heavy whipping cream
1 tablespoon vanilla extract
1 tablespoon limoncello
1 tablespoon grated lemon zest

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Directions

Place egg whites in a large bowl; let sit at room temperature for 30 minutes.
Preheat oven to 350°. In a large bowl, cream sugar and butter until light and fluffy, 5-7 minutes. Beat in egg yolks, limoncello, lemon juice, lemon zest and vanilla extract. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
Beat egg whites until stiff peaks form. Carefully fold into batter until incorporated. Pour batter into two greased 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes on wire racks; remove from pans to cool completely.
In a large bowl, beat mascarpone at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, vanilla extract, limoncello and zest, increasing to medium-high speed; beat until stiff peaks form. Spread 1/2 frosting on top of one cake layer; stack second cake layer on top. Frost top with remaining frosting. If desired, garnish with additional lemon zest.

Nutrition Facts

1 piece: 464 calories, 26g fat (15g saturated fat), 194mg cholesterol, 253mg sodium, 45g carbohydrate (30g sugars, 1g fiber), 8g protein.

Lemon Poppy Seed Cookies

Molly Allen — Tue, 25 Mar 2025 05:54:47 +0000

Ingredients

COOKIES:
1/2 cup unsalted butter, softened
3/4 cup sugar
1 tablespoon grated lemon zest
1 tablespoon lemon juice
1 large egg, room temperature
1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons poppy seeds
GLAZE:
1-1/2 cups confectioners' sugar
6 tablespoons lemon juice
1-1/2 teaspoons poppy seeds

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Directions

Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, cream butter and sugar until pale and fluffy, 3-5 minutes. Beat in lemon zest, lemon juice and egg.
In a small bowl, combine flour, poppy seeds, salt, baking soda and baking powder. Gradually mix the dry ingredients into the creamed mixture. Beat until the dough comes together.
Using a 2-in. cookie dough scoop, divide dough and shape into balls. Flatten each cookie dough ball slightly before placing on the prepared baking sheet, 2 in. apart.
Bake 12-13 minutes or until edges are lightly golden brown. Remove from the oven; let cool 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together confectioners' sugar, lemon juice and poppy seeds. Dip the top of each cooled cookie into the glaze; let set before serving.

Nutrition Facts

1 cookie: 249 calories, 9g fat (5g saturated fat), 36mg cholesterol, 169mg sodium, 41g carbohydrate (28g sugars, 1g fiber), 3g protein.

Danish Dream Cake (Drømmekage)

Lauren Habermehl — Mon, 24 Mar 2025 02:24:35 +0000

Ingredients

CAKE:
1-1/3 cups sugar
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3-1/2 tablespoons unsalted butter, softened
3 large eggs, room temperature
3/4 cup whole milk, room temperature
2 teaspoons vanilla extract
TOPPING:
3/4 cup unsalted butter
1 cup packed brown sugar
1/3 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups unsweetened shredded coconut

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Directions

Preheat oven to 375°. Line a 13x9-in. cake pan with parchment paper; coat with cooking spray.
In the bowl of a stand mixer fitted with a paddle attachment, sift together sugar, flour, baking powder and salt. Add butter; cream 1-2 minutes or until the mixture resembles crumbly, wet sand. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla extract; mix until a smooth, lump-free batter forms, being careful not to overmix.
Pour the cake batter into the prepared baking pan. Bake 15-17 minutes.
While the cake bakes, prepare the topping. Melt butter in a small saucepan over medium-low heat. Add brown sugar; increase heat to medium. Cook, whisking occasionally, until the brown sugar dissolves and the mixture emulsifies into a caramel-like syrup, about 5-7 minutes.
Remove saucepan from the heat; whisk in milk, vanilla extract and salt until incorporated. Fold in shredded coconut.
Remove cake from the oven. Gently pour the topping over the warm cake; spread into an even layer.
Increase oven temperature to 400°; return cake to the oven for an additional 5-8 minutes or until the topping is bubbly and lightly golden brown. Remove to a wire rack; let cool completely before slicing.

Nutrition Facts

1 piece: 493 calories, 26g fat (18g saturated fat), 88mg cholesterol, 218mg sodium, 63g carbohydrate (43g sugars, 3g fiber), 5g protein.

Lemon Blueberry Cake

Kate McKiernan — Sat, 22 Mar 2025 05:56:06 +0000

Ingredients

1 cup butter, softened
1-1/2 cups sugar
4 large eggs, room temperature
1/2 cup lemon juice
2 tablespoons grated lemon zest
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
1-1/2 cups fresh blueberries or 1 cup frozen unsweetened blueberries, thawed
1 tablespoon cornstarch
LEMON FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 tablespoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon vanilla extract
Optional garnish: Additional fresh blueberries and lemon zest

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Directions

Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment paper; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, lemon juice, lemon zest and vanilla; beat at medium speed until smooth, 1-2 minutes. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
In a small bowl, toss blueberries and cornstarch. Fold into cake batter. Transfer batter to prepared pans. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until fluffy. Add confectioners' sugar, lemon juice, lemon zest and vanilla; beat until smooth.
Spread frosting between layers and over top and sides of cake. Garnish with additional blueberries and lemon zest, if desired.

Nutrition Facts

1 slice: 630 calories, 32g fat (19g saturated fat), 143mg cholesterol, 485mg sodium, 81g carbohydrate (54g sugars, 1g fiber), 8g protein.

Iced Oatmeal Cookies

Nancy Mock — Fri, 21 Mar 2025 06:03:03 +0000

Ingredients

1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup molasses
1 teaspoon vanilla extract
2 cups quick-cooking oats
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
GLAZE:
3 tablespoons whole milk
1/2 teaspoon vanilla extract
1 cup confectioners' sugar

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Directions

Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and vanilla extract. In another large bowl, combine oats, flour, baking soda, cinnamon, nutmeg and salt. Gradually add to creamed mixture; beat at medium-low speed until combined, 1-2 minutes. Drop dough by tablespoonfuls onto parchment-lined baking sheet.
Bake until edges are just set, 10-12 minutes. Transfer to a wire rack to cool completely.
Meanwhile, in a small bowl, whisk together milk, vanilla extract and confectioners' sugar until smooth. Dip the top of each cookie in the glaze; transfer to a wire rack until set.

Nutrition Facts

1 cookie: 97 calories, 3g fat (2g saturated fat), 7mg cholesterol, 75mg sodium, 17g carbohydrate (11g sugars, 1g fiber), 1g protein.

Gluten-Free Cinnamon Rolls

Val Goodrich — Thu, 20 Mar 2025 14:01:10 +0000

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon baking powder
1 teaspoon salt
4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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Directions

Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 25-30 minutes.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.

Nutrition Facts

1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.

Creme Brulee Cheesecake

Val Goodrich — Mon, 17 Mar 2025 15:08:38 +0000

Ingredients

2 cups graham cracker crumbs
3 tablespoons sugar
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
TOPPING:
3 tablespoons sugar

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Directions

Preheat oven to 350°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine graham crackers, sugar and melted butter. Press crumbs into the bottom of a greased 9-in springform pan and about 1 inch up the sides. Bake 8-10 minutes, until lightly browned. Set aside and cool.
Increase oven temperature to 450°. In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated. Beat in sour cream and vanilla until smooth, 1-2 minutes. Pour into prepared crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 15 minutes. Turn oven down to 225°; bake another 1-1/4 hours. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is set. Remove from oven; let cool on wire rack up to 2 hours. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Sprinkle top of cheesecake with sugar. Use a kitchen torch to caramelize sugar. Let sit 5 minutes to harden. Slice and serve.

Nutrition Facts

1 slice: 353 calories, 24g fat (14g saturated fat), 100mg cholesterol, 244mg sodium, 30g carbohydrate (23g sugars, 0 fiber), 5g protein.

Carrot Cake Muffins

Lauren Habermehl — Tue, 18 Mar 2025 05:54:19 +0000

Ingredients

MUFFINS:
1-1/2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1/4 cup canola oil
1/4 cup buttermilk
1 teaspoon vanilla extract
1-1/2 cups finely grated carrot
1/2 cup raisins
1/2 cup chopped walnuts
GLAZE:
4 ounces cream cheese, softened
1/2 cup buttermilk
1 teaspoon vanilla extract
2/3 cup confectioners' sugar

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Directions

Preheat oven to 350°. Line a 12-cup muffin tin with paper liners; lightly grease with cooking spray. Set aside.
To make the muffins, in a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg; set aside.
In another large mixing bowl, combine brown sugar, granulated sugar, eggs, oil, buttermilk and vanilla. Fold in shredded carrots, raisins and walnuts until combined.
Add the flour mixture to the wet ingredients; stir until flour is moistened and no dry patches remain (do not overmix).
Spoon batter into the prepared muffin liners, filling each about 3/4 full. Bake 18-20 minutes or until golden on the edges. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze, use a handheld electric mixer to beat the cream cheese, buttermilk and vanilla extract until smooth, 2-3 minutes. Add confectioners’ sugar; beat on low until the glaze is smooth and creamy, another 2-3 minutes. If the glaze is too thick, add additional buttermilk, 1 tablespoon at a time, until the desired consistency is reached. Drizzle a generous amount of glaze over each cooled muffin.

Nutrition Facts

1 muffin: 302 calories, 12g fat (3g saturated fat), 41mg cholesterol, 295mg sodium, 45g carbohydrate (29g sugars, 2g fiber), 5g protein.

Pimiento Cheese Sandwich

Val Goodrich — Sun, 16 Mar 2025 00:16:40 +0000

Ingredients

4 ounces cream cheese, softened
1/4 cup mayonnaise
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
Dash hot pepper sauce
1 jar (4 ounces) diced pimientos, drained
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8 slices white bread

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Directions

In a large bowl, beat cream cheese, mayonnaise, onion powder, garlic powder, salt, pepper, cayenne pepper and hot sauce at medium speed until fluffy. Fold in pimientos and shredded cheeses. Cover; refrigerate at least 30 minutes.
To serve, spread pimiento cheese on 4 slices white bread; top with remaining 4 slices bread. Slice each in half; serve.

Nutrition Facts

1 sandwich: 462 calories, 31g fat (13g saturated fat), 60mg cholesterol, 773mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.

Keto Cheesecake

Val Goodrich — Fri, 14 Mar 2025 15:44:43 +0000

Ingredients

2-1/2 cups almond flour
1/4 cup granulated monk fruit or stevia sugar substitute
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1-1/2 cups granulated monk fruit or stevia sugar substitute
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 large eggs, room temperature, lightly beaten

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Directions

Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.

Dulce de Leche Cake

Molly Allen — Thu, 13 Mar 2025 05:55:43 +0000

Ingredients

1/4 cup butter, softened
1/4 cup canola oil
1-1/2 cups sugar
2 large eggs, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups whole milk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1 can (13.4 ounces) dulce de leche
1 teaspoon vanilla extract
1/8 teaspoon salt

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Directions

Preheat oven to 350°. Grease three 8-in. round baking pans, line with parchment.
In a small bowl, cream butter, oil and sugar until well blended. Add egg; beat well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk. Pour into prepared baking pans.
Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; add confectioners' sugar, dulce de leche, vanilla extract and salt. Beat until creamy, 2-3 minutes.
Place 1 cake layer on a serving plate. Spread half of the frosting on top of 2 cakes; stack to make a layer cake. Spread remaining frosting on top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 442 calories, 18g fat (9g saturated fat), 63mg cholesterol, 368mg sodium, 65g carbohydrate (53g sugars, 0 fiber), 6g protein.

Red, White and Blue Cheesecake Salad

Kelsey Dimberg — Sun, 09 Mar 2025 05:55:30 +0000

Ingredients

1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant cheesecake pudding mix
1 cup whole milk
1 tub (8 ounces) frozen whipped topping, thawed
1 package (10 ounces) miniature marshmallows
1 cup chopped fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries

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Directions

In a large bowl, beat cream cheese and pudding mix until smooth. Beat in milk and whipped topping. Fold in marshmallows and berries. Cover and refrigerate at least 1 hour before serving.

Nutrition Facts

1 cup: 304 calories, 13g fat (9g saturated fat), 25mg cholesterol, 166mg sodium, 44g carbohydrate (34g sugars, 2g fiber), 3g protein.

Black and White Cookies

Melissa Gaman — Fri, 07 Mar 2025 05:54:08 +0000

Ingredients

1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/3 cup sour cream
ICING:
2 cups confectioners' sugar
1 tablespoon whole milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
3 tablespoons Dutch-processed cocoa

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Directions

Preheat oven to 350°. In a large bowl, whisk together flour, baking powder, baking soda and salt. In another large bowl, cream butter and sugar on high until light and fluffy, 5-7 minutes. Add egg and vanilla; mix until well combined, 1-2 minutes. Alternate adding dry ingredients and sour cream, until blended, 1-2 minutes longer.
Drop 1/4 cup scoops of cookie dough on parchment-lined baking sheets, at least 3 inches apart. Bake until edges are set, 12-14 minutes. Remove from oven. Cool on pans 5 minutes; transfer to wire racks to cool completely.
In a small bowl, whisk together confectioners' sugar, milk, corn syrup and vanilla extract until smooth, 1-2 minutes. Divide in half between two small bowls. Add cocoa powder to one bowl, stir until smooth. Flip cookies so flat side is up. Use a small spatula spread plain icing over half the cookie, leveling off excess. Let stand until icing is set. Repeat with chocolate icing. Let sit until icing is set.

Nutrition Facts

1 cookie: 287 calories, 10g fat (6g saturated fat), 41mg cholesterol, 242mg sodium, 47g carbohydrate (33g sugars, 2g fiber), 3g protein.

Graham Cracker Cake

Kelsey Dimberg — Thu, 06 Mar 2025 05:57:25 +0000

Ingredients

1/3 cup canola oil
1/4 cup sugar
3 tablespoons packed brown sugar
2 large eggs, room temperature
1/3 cup sour cream
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

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Directions

Preheat oven to 350°. In a large bowl, beat oil, sugar and brown sugar on medium speed until fluffy, 2-3 minutes. Add eggs, one at a time, until combined. Beat in sour cream and vanilla extract.
In a small bowl, combine graham cracker crumbs, flour, baking powder, cinnamon and salt. Gradually add to the creamed mixture, mixing well. Pour batter into a parchment-lined 8-in. square baking pan. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Transfer to a wire rack; let cool completely.
In a large bowl, beat cream cheese on medium speed until smooth, 3-4 minutes. Beat in confectioners' sugar on low speed until combined. Beat in cream and vanilla extract on medium-high speed, 3-4 minutes.
Spread frosting evenly on top. Cut into squares; serve.

Nutrition Facts

1 piece: 369 calories, 26g fat (10g saturated fat), 88mg cholesterol, 273mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 5g protein.

Cake Pops

Amanda Tarlton, Lisa Kaminski, Val Goodrich — Thu, 27 Feb 2025 19:23:46 +0000

Ingredients

1 package (15-1/4 ounces) vanilla cake mix
3 tablespoons butter, softened
1-1/2 cups confectioners' sugar
3 tablespoons whole milk
1/2 teaspoon vanilla extract
30 cake pop sticks
2 cups white candy coating disks
Sprinkles, for topping

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Directions

Prepare cake according to package directions. Transfer to a wire rack; cool completely.
In a large bowl, beat butter at medium speed until smooth, 2-3 minutes. Reduce mixer speed to medium-low; slowly add confectioners' sugar, milk and vanilla extract. Increase mixer speed to medium-high; beat until fluffy, 2-3 more minutes. Crumble the cooled cake into the bowl with the frosting. Beat on low speed until combined, 2-3 minutes. Scoop tablespoonfuls of cake mixture; form into smooth balls. Place on baking sheets; insert sticks. Freeze for at least 2 hours or refrigerate for at least 3 hours or until cake balls are firm.
In a microwave, melt candy coating. Dip each cake ball in coating; allow excess to drip off. Roll, sprinkle or drizzle with toppings of your choice. Insert cake pops into a foam block to stand. Let stand until set.

Nutrition Facts

1 cake pop: 187 calories, 9g fat (5g saturated fat), 22mg cholesterol, 132mg sodium, 26g carbohydrate (21g sugars, 0 fiber), 1g protein.

Yogurt Cake

Lauren Habermehl — Thu, 27 Feb 2025 06:55:58 +0000

Ingredients

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/3 cup canola or olive oil
3 large eggs, room temperature
1 cup plain Greek yogurt
1-1/2 teaspoons vanilla extract
Whipped cream and fresh mixed berries, for topping

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Directions

Preheat oven to 350°. In a small bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, beat together sugar and oil until smooth, 2-3 minutes. Add eggs, one at a time until incorporated. Stir in yogurt and vanilla extract. Gradually add dry ingredients into yogurt mixture until just combined.
Pour batter into a greased a 9-in. round baking pan. Bake until a toothpick inserted in center of cake comes out clean. 30-35 minutes. Cool completely on a wire rack.
Garnish with whipped cream and fresh berries, if desired.

Nutrition Facts

1 slice: 202 calories, 9g fat (2g saturated fat), 52mg cholesterol, 261mg sodium, 26g carbohydrate (14g sugars, 0 fiber), 4g protein.

Devil’s Food Cake

Val Goodrich — Wed, 26 Feb 2025 15:49:18 +0000

Ingredients

1/2 cup butter, softened
1/2 cup canola oil
1 cup packed brown sugar
1 cup sugar
3 large eggs, room temperature, lightly beaten
1-1/2 teaspoons vanilla extract
1/2 cup sour cream
2-1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1 cup brewed coffee
FROSTING:
2 cups butter, softened
3-1/2 cups confectioners' sugar
1/2 cup Dutch-processed cocoa
1-1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/3 cup whole milk

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour two 9-in. round baking pans.
In a large bowl, cream butter, oil, brown sugar and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and sour cream. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; add to creamed mixture alternately with coffee, beating well after each addition.
Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For buttercream, in a large bowl, beat butter until creamy. Gradually beat in confectioners' sugar and cocoa until smooth. Add vanilla and salt. Add milk; beat until light and fluffy, about 5 minutes. Spread buttercream between layers and over top and sides of cake.

Nutrition Facts

1 slice: 682 calories, 42g fat (23g saturated fat), 117mg cholesterol, 544mg sodium, 76g carbohydrate (52g sugars, 8g fiber), 8g protein.

Vanilla Bean Cheesecake

Val Goodrich — Sun, 23 Feb 2025 18:47:39 +0000

Ingredients

45 vanilla wafers, crushed into crumbs
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 large eggs, room temperature
3 tablespoons heavy whipping cream
1 teaspoon vanilla extract
2 vanilla beans, scraped

Text Ingredients

Directions

Preheat oven to 300°. Wrap the bottom half of a 9-in. springform pan with 3 layers of aluminum foil.
In a large bowl, combine cookie crumbs, sugar and melted butter. Press crumbs into the bottom of the pan and about 1 inch up the sides. Bake until lightly browned, 8-10 minutes. Let cool.
In a large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Add eggs, one at a time, until incorporated, about 5 minutes. Beat in cream, vanilla and vanilla beans until smooth and fluffy, 1-2 minutes. Pour filling into cooled crust.
Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until cheesecake is slightly jiggly in the center. Let cool at room temperature, up to 1 hour. Cover; refrigerate at least 6 hours or overnight.
Remove sides of springform pan. Slice and serve.

Nutrition Facts

1 slice: 349 calories, 24g fat (12g saturated fat), 92mg cholesterol, 252mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 5g protein.

Ding Dong Cake

Lauren Habermehl — Fri, 21 Feb 2025 05:53:48 +0000

Ingredients

CAKE:
3/4 cup butter, softened
1-1/2 cups sugar
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk
3/4 cup sour cream
2 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
ERMINE FROSTING:
1/2 cup all-purpose flour
2-1/2 cups whole milk
1-3/4 cups confectioners' sugar
1/2 teaspoon salt
1-3/4 cups butter, softened
1-1/2 teaspoons vanilla extract
GANACHE:
16 ounces semisweet chocolate, chopped
1/2 cup butter, cubed
1-1/2 cups heavy whipping cream

Text Ingredients

Directions

Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake. Slice and serve.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

Gluten-Free Brownies

Val Goodrich — Thu, 13 Feb 2025 22:07:37 +0000

Ingredients

3/4 cup gluten-free all-purpose baking flour (without xanthan gum)
1/3 cup baking cocoa
1/2 teaspoon salt
1/2 cup sugar
7 tablespoons canola oil
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips

Text Ingredients

Directions

Preheat oven to 350°. In a small bowl, stir together flour, baking cocoa and salt. In a large bowl, beat sugar, oil and eggs until fluffy; beat in vanilla. Stir in dry ingredients; fold in chocolate chips.
Transfer batter to a greased 8-in. square baking dish. Bake 18-20 minutes. Cool completely; cut into squares.

Nutrition Facts

1 serving: 250 calories, 15g fat (3g saturated fat), 41mg cholesterol, 148mg sodium, 27g carbohydrate (16g sugars, 1g fiber), 3g protein.

Copycat Subway Raspberry Cheesecake Cookies

Nancy Mock — Mon, 10 Feb 2025 06:51:32 +0000

Ingredients

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 package (3.4 ounces) instant cheesecake pudding mix
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups white chocolate chips
1 cup freeze-dried raspberries, crushed

Text Ingredients

Directions

Place softened butter and sugars in the bowl of a stand mixer fitted with a paddle attachment. Cream ingredients on medium-high speed for 2-3 minutes, scraping the bowl once, until light and fluffy. Beat in eggs 1 at a time, then mix in vanilla extract.
Mix flour, cheesecake pudding mix, baking soda and salt in a separate bowl; add to the butter and sugar mixture. Beat on medium-low speed, scraping the bowl as needed. Fold in white chocolate chips and freeze-dried raspberries.
Cover bowl with plastic wrap; chill 1 hour.
Preheat oven to 350°. Line a 15x10x1-in. baking sheet with parchment paper.
Scoop cookie dough in 2-tablespoon scoopfuls. Gently roll each into a ball; place on prepared baking sheet, spaced about 2-in. apart. Press down on each cookie to slightly flatten.
Bake 9-11 minutes or until lightly browned on the edges and just set at the edges. Remove to a wire rack to cool completely.

Nutrition Facts

1 cookie: 241 calories, 12g fat (8g saturated fat), 42mg cholesterol, 230mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 3g protein.

Strawberry Cheesecake Cinnamon Rolls

Molly Allen — Wed, 05 Feb 2025 23:56:28 +0000

Ingredients

CINNAMON ROLLS:
1 cup whole milk, warm
1/4 cup sugar
3/4 ounce active dry yeast
3-1/2 cups plus 1/4 cup all-purpose flour, divided
1 large egg, room temperature
4 tablespoons butter, softened
1 teaspoon vanilla extract
1 teaspoon salt
3/4 cup seedless strawberry jam
3/4 cup chopped fresh strawberries
1/2 teaspoon ground cinnamon
GLAZE:
4 ounces cream cheese, softened
2 tablespoons butter, softened
1-1/4 cups confectioners' sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract

Text Ingredients

Directions

In the bowl of a stand mixer fitted with a dough hook, stir together warm milk and sugar. Sprinkle yeast on top; let sit until foamy, 5-10 minutes. Turn mixer speed to medium; gradually mix in 3-1/2 cups flour, egg, butter, vanilla extract and salt. Mix until dough comes together and pulls away from the sides. Transfer dough to a greased bowl. Cover with a towel; let rise at room temperature 1-1/2 to 2 hours or until dough has doubled in size.
Sprinkle a cutting board with the remaining 1/4 cup flour. Transfer dough to floured surface. Use a rolling pin to roll the dough into a 1/4-inch-thick rectangle. Use a knife to cut 8 even strips of dough down the length of the rectangle.
In a small bowl, stir together strawberry jam, chopped strawberries and cinnamon. Using a spatula, spread the mixture evenly over the dough.
Starting with the long end of each strip, tightly roll the dough up to form a roll. Repeat with all 8 strips. Place in a greased 13x9-in. baking dish. Cover with a towel; let rise an additional 30 minutes.
Preheat oven to 350°. Bake 35-38 minutes or until edges are lightly golden brown.
Meanwhile, place cream cheese and butter in a large mixing bowl. Beat on medium speed until smooth, 2-3 minutes. Gradually mix in confectioners' sugar, milk and vanilla extract; beat another 1-2 minutes. Spread cream cheese glaze on warm cinnamon rolls. Serve immediately.

Nutrition Facts

1 cinnamon roll: 557 calories, 16g fat (9g saturated fat), 64mg cholesterol, 434mg sodium, 94g carbohydrate (46g sugars, 3g fiber), 10g protein.

Swedish Visiting Cake

Lauren Habermehl — Wed, 05 Feb 2025 06:51:05 +0000

Ingredients

CAKE:
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg, room temperature
1-1/2 teaspoons vanilla extract
1 teaspoon almond extract
2/3 cup 2% milk
8 tablespoons butter, melted and cooled
TOPPING:
2 egg whites, room temperature
1/2 teaspoon almond extract
1 cup plus 2 tablespoons confectioners' sugar, divided
1 cup sliced almonds

Text Ingredients

Directions

Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
In a small bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter.
Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

Butterfinger Cake

Kelsey Dimberg — Fri, 31 Jan 2025 06:53:03 +0000

Ingredients

1 package (13-1/4 ounces) chocolate cake mix
1 jar (12-1/4 ounces) caramel sundae syrup
1 cup sweetened condensed milk
1/4 cup confectioners' sugar
2 tablespoons creamy peanut butter
1-1/2 cups heavy whipping cream
3 Butterfinger candy bars, chopped

Text Ingredients

Directions

Preheat oven to 350°. Bake cake according to package directions for a 13x9-in. cake. Let cool 5 minutes. Use the end of a wooden spoon to poke holes 1 inch apart throughout cake. Pour caramel sundae syrup and sweetened condensed milk over cake; set aside to cool completely.
Place confectioners' sugar and peanut butter in a large bowl. Beat on medium speed until combined, 1-2 minutes. Reduce mixer speed to low; slowly add cream. Bring mixer speed up to medium-high, beating until stiff peaks form. Spread over cooled cake. Cover; refrigerate at least 2 hours or overnight. Sprinkle with chopped candy bars before serving.

Nutrition Facts

1 piece: 397 calories, 15g fat (9g saturated fat), 34mg cholesterol, 345mg sodium, 64g carbohydrate (47g sugars, 0 fiber), 5g protein.

Key Lime Cake

Molly Allen — Fri, 31 Jan 2025 06:53:01 +0000

Ingredients

1/2 cup butter, softened
1/4 cup canola oil
2 cups sugar
2 large eggs, room temperature
1/4 cup Key lime juice
1 tablespoon grated Key lime zest
1 teaspoon vanilla extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups whole milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 tablespoons heavy whipping cream
2 tablespoons Key lime juice
2 teaspoons grated Key lime zest
1/2 cup graham cracker crumbs, optional

Text Ingredients

Directions

Preheat oven to 350°. Line 3 greased 8-in. round baking pans with parchment, set aside.
In a large bowl, cream sugar, butter and oil until light and fluffy, 5-6 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in lime juice, lime zest and vanilla extract. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour batter into prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool 10 minutes in pans; remove to wire racks to cool completely.
In a large bowl, beat butter and cream cheese at medium speed until smooth, 3-4 minutes. Reduce mixer speed to medium-low; beat in confectioners' sugar, cream, lime juice and lime zest. Increase speed to medium-high; beat until well combined.
Place 1 cake layer on a serving plate; frost top with 3/4 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. If desired, sprinkle with graham cracker crumbs.

Nutrition Facts

1 slice: 636 calories, 30g fat (15g saturated fat), 97mg cholesterol, 419mg sodium, 89g carbohydrate (65g sugars, 1g fiber), 6g protein.

Lemon Ricotta Cake

Val Goodrich — Fri, 24 Jan 2025 16:17:18 +0000

Ingredients

1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
3 large eggs, room temperature
1-1/2 cups whole-milk ricotta cheese
1/4 cup lemon juice
3 tablespoons grated lemon zest
1/4 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Optional: Fresh fruit and whipped cream

Text Ingredients

Directions

Preheat oven to 350°. Line a 9-in. springform pan with parchment paper; coat with cooking spray.
In a small bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl, beat softened butter and sugar at medium speed until incorporated, 1-2 minutes. Beat in eggs, one at a time, until fluffy and pale in color, 3-4 minutes. Reduce mixer speed to medium-low; beat in ricotta, lemon juice, lemon zest and vanilla extract until smooth, 2-3 minutes.
Slowly beat dry ingredients into wet ingredients until just combined. Pour batter into prepared springform pan. Bake 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove from oven; cool on a wire rack.
Run a knife around the edge of the cake; remove sides of pan. Dust with powdered sugar; slice and serve.

Nutrition Facts

12 pieces: 253 calories, 12g fat (7g saturated fat), 79mg cholesterol, 246mg sodium, 31g carbohydrate (20g sugars, 1g fiber), 7g protein.