Bakeology

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10/31/2026

10/30/2026

Mushrooms pasta 🍝

10/29/2026

STEP FLOURLESS CHOCOLATE FUDGE CAKE

Prep Time: 5 minutes
Bake Time: 30 minutes
Servings: 9 square slices

INGREDIENTS:
- 1/2 cup unsweetened dark cocoa powder
- 8 oz (225g) cream cheese (softened)
- 3 large eggs
- 1/3 cup raw honey
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of sea salt

INSTRUCTIONS:
1. Step 1: Add cocoa powder, softened cream cheese, eggs, honey, vanilla, baking powder, and sea salt into a blender from a big glass bowl. Blend until smooth and pour into a parchment-lined square pan. Bake at 350°F (175°C) for 30 minutes.
2. Step 2: Slice the baked cake into multiple square pieces, lift a square slice very close to the camera with a spatula, and break it in half to reveal the rich, fudgy texture.

10/26/2026

RECIPE: CLASSIC NEW YORK CHEESECAKE

Prep Time: 15 minutes
Bake Time: 60 minutes
Servings: 8-10

INGREDIENTS:
- 24 oz (680g) cream cheese (softened)
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 1/2 cups graham cracker crumbs (pressed into pan base)
- 4 tbsp melted butter (for crust)

INSTRUCTIONS:
1. Mix graham crumbs and melted butter, then press firmly into the bottom of a 9-inch springform pan.
2. Add cream cheese, heavy cream, sugar, eggs, sour cream, vanilla extract, and lemon juice into a blender.
3. Blend on medium-high until completely smooth, thick, and velvety.
4. Pour the smooth batter over the crust and bake at 325°F (160°C) for 55–60 minutes until the edges are set and center slightly jiggles.
5. Cool completely, chill in the fridge for 4 hours, slice, and lift onto plates with a cake spatula.

HASHTAGS:

10/25/2026

Description: Soft, moist flourless sweet potato cake made in a blender with simple ingredients.

Hashtags:

10/24/2026

10/22/2026

10/21/2026

Creamy Mushroom Spinach Pasta Bake 🍄🧀

Ingredients (serves 4)

• 250 g penne pasta
• 250 g mushrooms, sliced
• 2 tbsp butter or olive oil
• 2 garlic cloves, minced
• 2 big handfuls fresh baby spinach
• 1½ cups (350 ml) heavy cream
• 1 cup shredded Gruyère, plus ½ cup extra for the top
• ½ cup grated Parmesan
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Boil the pasta until just al dente, then drain.
2. Sauté the mushrooms in the butter for 5 minutes until golden, adding the garlic for the last minute.
3. In a big bowl, add the hot pasta, mushrooms, spinach, cream, Gruyère, Parmesan, salt and pepper.
4. Mix until the spinach wilts and every piece is coated in thick, creamy sauce.
5. Tip it into a square baking dish and sprinkle the extra Gruyère on top.
6. Bake for 15 to 20 minutes, until the cheese is bubbling and golden-brown.
7. Rest for 2 minutes, then serve hot and lift with a fork for the cheese pull.

Tips: Use hot pasta so the cheese melts into a sticky sauce. Don't overcook the pasta at the start, because it keeps softening in the oven

10/20/2026

Fudgy flourless peanut butter chocolate cake made in one bowl with 5 simple ingredients.

Address

New York
Washington D.C., DC
19235

Telephone

(351)8524962

Website

http://Bakeology.com/

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