The Hot Box Grille

09/20/2024

Pan-Fried Cream Cheese Pound Cake with Buttery DubSauce 🍰🧈
Ingredients:
For the Cream Cheese Pound Cake:

1 ½ cups unsalted butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
2 teaspoons vanilla extract
½ teaspoon salt
For the Buttery DubSauce:

½ cup unsalted butter
½ cup brown sugar, packed
¼ cup heavy cream
1 teaspoon vanilla extract
For Pan-Frying:

2 tablespoons unsalted butter (for frying)
Directions:
Cream Cheese Pound Cake:

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
In a large bowl, beat the softened butter and cream cheese together until creamy and smooth.
Gradually add the sugar, beating until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the flour and salt, mixing until just combined. Do not overmix.
Pour the batter into the prepared bundt pan and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Buttery DubSauce:

In a small saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream. Bring to a boil and cook for 2-3 minutes, stirring constantly.
Remove from heat and stir in the vanilla extract. Let it cool slightly before using.
Pan-Frying the Pound Cake:

Slice the pound cake into thick slices.
In a large skillet, melt 2 tablespoons of butter over medium heat.
Add the pound cake slices to the skillet and cook until golden brown and crispy on each side, about 2-3 minutes per side.
Serve:

Place the pan-fried pound cake slices on a serving plate.
Drizzle the warm buttery DubSauce over the top of each slice.
Enjoy this indulgent treat! 🍰🧈

09/20/2024

09/20/2024

WHEW! Teyana Taylor's close friend has gone OFF in reaction to the recent photos of Iman Shumpert and Amber Rose. 😬😳

See what she said: https://theshaderoom.com/teyana-taylor-close-friend-goes-off-reaction-photos-iman-shumpert-amber-rose-miami/?utm_source=facebook&utm_medium=social

09/20/2024

09/20/2024

09/19/2024

Potato Cheesecake Squares with Cream Cheese Dipping Glaze & Pecans 🥔🍰
Ingredients:
Potato Cheesecake Squares:

1 cup mashed potatoes (make sure they are smooth and creamy)
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cream Cheese Dipping Glaze:

4 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup milk (add more if needed for desired consistency)
1/2 cup chopped pecans, toasted
Directions:
Prepare the Crust:

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of the prepared baking pan to form an even layer.
Make the Potato Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the mashed potatoes and mix until fully incorporated.
Gradually add the granulated sugar, mixing until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract, sour cream, and flour until the batter is smooth and well combined.
Assemble and Bake:

Pour the cheesecake batter over the prepared crust and spread it evenly.
Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let it cool completely in the pan. Refrigerate for at least 4 hours or overnight to fully set.
Prepare the Cream Cheese Dipping Glaze:

In a medium bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and mix until well combined.
Mix in the vanilla extract and add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
Stir in the toasted chopped pecans.
Serve:

Once the cheesecake has set, lift it out of the pan using the parchment overhang and cut into squares.
Drizzle the cream cheese dipping glaze over the cheesecake squares or serve it on the side for dipping.
Enjoy your Potato Cheesecake Squares with Cream Cheese Dipping Glaze & Pecans! 🥔🍰

09/19/2024

White German Chocolate Cake with a Cheesecake Center ❤️🍰🔥

Ingredients:
Cheesecake Center:

8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
White German Chocolate Cake:

1 box white cake mix
1 cup buttermilk
1/3 cup vegetable oil
3 large eggs
1 tsp vanilla extract
Coconut-Pecan Topping:

1/2 cup unsalted butter
1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans
Directions:
Prepare the Cheesecake Center:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the egg and vanilla extract, mixing until well combined. Set aside.
Make the White German Chocolate Cake:

In a large bowl, combine the white cake mix, buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth and well combined.
Pour half of the cake batter into the prepared cake pans.
Spoon the cheesecake mixture over the batter, spreading it out evenly.
Pour the remaining cake batter over the cheesecake layer in both pans.
Bake the Cake:

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Coconut-Pecan Topping:

In a medium saucepan, melt the butter over medium heat.
Add the evaporated milk, granulated sugar, and egg yolks, stirring constantly until the mixture thickens, about 10 minutes.
Remove from heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
Let the topping cool until it's thick enough to spread.
Assemble the Cake:

Place one cake layer on a serving plate. Spread half of the coconut-pecan topping over the top.
Place the second cake layer on top and spread the remaining topping over the top.
Serve:

Slice and enjoy your White German Chocolate Cake with a Cheesecake Center! ❤️🥮

09/19/2024

𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒅 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 🍓
Ingredients:
Red Velvet Cake Layer:

1 cup all-purpose flour
1 cup granulated sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring
Cheesecake Layer:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
Strawberry Topping:

1 cup fresh strawberries, chopped
1/4 cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water
Directions:
Prepare the Red Velvet Cake Layer:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, whisk together the buttermilk, vegetable oil, egg, vanilla extract, and red food coloring until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the batter into the prepared pan and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan. Lower the oven temperature to 325°F (163°C).
Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract and sour cream until fully combined.
Pour the cheesecake batter over the cooled red velvet cake layer.
Bake the Cheesecake:

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Prepare the Strawberry Topping:

In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries release their juices and start to soften.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the strawberry mixture and cook for another 2-3 minutes until the mixture thickens.
Remove from heat and let it cool to room temperature.
Assemble the Cheesecake:

Once the cheesecake is fully set, spread the strawberry topping over the top.
Serve:

Carefully remove the cheesecake from the springform pan.
Slice and enjoy your 𝑺𝒕𝒓𝒂𝒘𝒃𝒆𝒓𝒓𝒚 𝑹𝒆𝒅 𝑽𝒆𝒍𝒗𝒆𝒕 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆! 🍓

09/19/2024

Strawberry Cheesecake Banana Pudding 🍰🍓🍌
Ingredients:
Crust Layer:

1 cup crushed graham crackers or vanilla wafers
1/4 cup unsalted butter, melted
Cheesecake Layer:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream or whipped topping
Banana Pudding Layer:

1 (3.4 oz) package instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped cream or whipped topping
2 ripe bananas, sliced
Strawberry Layer:

1 cup fresh strawberries, sliced
1 tbsp granulated sugar
Topping:

Additional whipped cream
Extra graham cracker crumbs or vanilla wafers
Sliced strawberries and bananas for garnish
Directions:
Prepare the Crust Layer:

In a small bowl, mix the crushed graham crackers or vanilla wafers with melted butter until well combined.
Press the mixture into the bottom of your serving dish or individual cups to form a crust layer. Set aside.
Make the Cheesecake Layer:

In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in the whipped cream or whipped topping until well combined.
Spread the cheesecake mixture over the crust layer.
Prepare the Banana Pudding Layer:

In a large bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes.
Fold in the whipped cream or whipped topping until the mixture is light and fluffy.
Layer the banana pudding over the cheesecake layer, then arrange sliced bananas over the top.
Prepare the Strawberry Layer:

In a small bowl, mix the sliced strawberries with granulated sugar and let sit for a few minutes until they release their juices.
Spoon the strawberry mixture over the banana pudding layer.
Assemble and Chill:

Top the dessert with additional whipped cream, extra graham cracker crumbs or vanilla wafers, and garnish with sliced strawberries and bananas.
Refrigerate for at least 2 hours to allow the layers to set and the flavors to meld.
Serve:

Scoop into bowls or serve directly from individual cups.
Enjoy your Strawberry Cheesecake Banana Pudding! 🍰🍓🍌

09/19/2024

Sweet Potato Cheesecake 🍠🍠🥧
Ingredients:
Crust:

2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Sweet Potato Cheesecake Filling:

2 cups mashed sweet potatoes (about 2 medium sweet potatoes, cooked and mashed)
24 oz cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Topping (Optional):

Whipped cream
Crushed pecans or caramel sauce for garnish
Directions:
Prepare the Crust:

Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes, then remove from the oven and let it cool.
Make the Sweet Potato Cheesecake Filling:

In a large bowl, beat the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy.
Add the mashed sweet potatoes and mix until fully incorporated.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract, sour cream, cinnamon, nutmeg, and ginger until the batter is smooth and well combined.
Bake the Cheesecake:

Pour the sweet potato cheesecake batter over the cooled crust and spread evenly.
Bake for 60-70 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
Serve:

Once the cheesecake is fully set, remove it from the springform pan and place it on a serving plate.
Optionally, top with whipped cream and garnish with crushed pecans or drizzle with caramel sauce.
Slice and enjoy your Sweet Potato Cheesecake! 🍠🍠🥧