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Posts Tagged ‘cream cheese’

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INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don’t use fat-free, light or whipped)
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking soda
1/4 teaspoon salt, optional and to taste
2 1/4 cups semi-sweet chocolate chips or chunks (I used 1 cup chips and 1 1/4 cups chunks)

Directions:

Preheat oven to 360.

Cream together butter, cream cheese, sugars. Add egg and vanilla.

Mix dry ingredients together. Add to Sugars. Add chips/chunks.

Chill dough in freezer for up to an hour.  Scoop into tablespoon size scoop, and then flatten slightly. Bake 8-10 minutes. Remove and Eat. Stays soft due to the cream cheese, keep in covered container for up to a week, or freeze and it will stay long enough for you to nibble until you get fat)

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better one

It’s what happens when you mix butter and sugar and cream.  Caramel!  This is a pretty easy upgrade to your regular oatmeal and I added both apples and almonds for an extra nutritious mmmpphh.

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Ingredients

1 honey crisp or gala apple, peeled and chopped
3 Tbsp cinnamon sugar
2 Tbsp butter
2 Tbsp slivered almonds
2 cups water
1/2 cup cream
1 teaspoon vanilla
1 cup steel cut oats

Instructions

Mix cinnamon sugar on apple pieces, stirring to coat.  Melt butter in pan on high heat.  Add apple pieces and almonds and stir while cooking until apples are semi-soft (3-5 minutes).  Add water, cream, vanilla and oats, stirring to mix.  Reduce heat and cover, cooking 5-7 minutes.  I stirred mine once during this process just to make sure the oats were not sticking to the bottom.

Let set, covered for 5 minutes.

Scoop into pans, put a dab of cream on top if desired, and a splash of nutmeg.

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Chopped apples coated in cinnamon

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Quick trip through butter

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with water, cream and oats added

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consistency of finished product

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1/2 c warm water
2 pkgs yeast
2 Tbsp sugar
1 small pkg french vanilla instant pudding (mix as directed on box, but instead of milk, use eggnog)
1/2 c butter, melted
2 eggs
1 tsp salt
6 c flour
1/2 c butter, melted
2 c brown sugar
6 tsp cinnamon

Dissolve sugar and yeast in water, set aside to rise. In large bowl mix vanilla pudding as directed. Add melted 1/2 c butter, eggs and salt. Mix well. Blend in yeast mixture. Gradually add 6 cups flour. Knead dough while adding another 1-1 1/2 c more flour. Knead until smooth. Cover and let rise in well greased bowl. Let rise until double, punch down and let rise again. Roll out on floured surface approximately 34/21 inches. Spread with butter. Top with brown sugar and cinnamon mixed together. (you may add any nuts or raisins at this point). Roll tightly and cut with string (I use dental floss) with each roll being 3/4 inch wide. Place in greased pan 2 inches apart. Bake at 350 degrees 15-20 minutes, until gold brown. Do not overbake.

Frosting:

1 8 oz cream cheese softened
3 c powdered sugar
1/2 c butter softened
1 tsp vanilla
1 Tbsp warm milk (if it is warm it whips up lighter)

Spread on each roll while very warm.

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Breads, breads, glorious breads!  A few new recipes which I fondly refer to as dump breads.  They are typically a combination of a cake mix, a pudding mix, some eggs and butter.  The possibilities are endless.    Create your own!  I just bought a strawberry cake mix today and am going to pair it with blueberries for a merry berry bread.

Pistachio Bread

Ingredients:

4 eggs (beaten)
1 pkg Duncan Hines Butter Golden Cake Mix
1 pkg Pistachio instant pudding
¾ cup sour cream
½ cup honey greek yogurt
¼ cup water
¼ cup oil

Cinnamon sugar

Three 8-inch by 3 7/8-inch foil pans

Preheat oven to 350 degrees. Beat eggs. Add dry cake mix, instant pudding. Stir in sour cream, yogurt, water and oil. Mix by hand or at low speed for two minutes.

Prepare 3 bread pan by spraying vegetable shortening on all interior. Sprinkle with cinnamon sugar. Distribute batter evenly between the three. Bake for 25 minutes

pistachio-cranberry-bread


Pistachio with a handful of cranberries tossed in for good measure.

pistachio bread
Pumpkin butterscotch bread

1 pkg spice cake mix (with no pudding in the mix)
1 pkg small coconut cream instant pudding mix
2 cups pureed canned premixed pumpkin pie mix
1/2 cup butter, melted
2 eggs
half bag butterscotch chips

Mix all together until well blended. Pour into two large greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 30-45 minutes depending on pan size(. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.  ( I melted a cup of butterscotch chips and 1 tbsp crisco in microwave and drizzled on top)

pumpkin butterscotch bread
Lemon Zest Bread

1 pkg lemon cake mix (with no pudding in the mix)
1 pkg small lemon instant pudding mix
1 cup sour cream
juice squeezed from 1 lemon
1/2 cup butter, melted
2 eggs

Mix all together until well blended. Pour into two large greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 45 minutes. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.

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Lemony Zest and pumpkin butterscotch bread

Lemony Snicket Bread

1 pkg lemon cake mix (with no pudding in the mix)
1/2 pkg small lemon instant pudding mix
1 cup sour cream
juice squeezed from 1 lemon
1/2 box lime jello
1/2 cup butter, melted
2 eggs
Two large greased loaf pans or 4-6 small loaf pans

Mix cake mix with sour cream, butter and eggs. Seperate into two equal parts. In the first, add the lemon instant pudding and juice from one lemon. In the other, add the lime jello. Spoon the lemon into greased pan, and then a spoon the lime across the top, taking a knife to swirl and mix the two two greased loaf pans or 4-6 small loaf pans. Bake @ 350 degrees for about 25-40 minutes (depending on pan size, check to see when the batter slightly pulls away from the sides of the pan.) Test with toothpick and remove from heat when toothpick pulls out dry. Remove and let cool for about 5 minutes, invert and tap.

lemony snicket bread 2

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Lemony Snicket and Banana Streusel bread

Banana Streusel Bread

1 yellow cake mix
3 ripe bananas, mashed with 1 tablespoon cinamon and 1 teaspoon nutmeg
1 small box banana cream instant pudding
1/2 cup melted butter
2 eggs
1 Tablespoon pure vanilla extract

Streusel

2 Tablespoons softened butter
1/4 cup brown sugar
1/4 cup instant oats
2 Teaspoons sugar in the raw (it sparkles)
2 teaspoons pumpkin pie spice mix (cinnamon, nutmeg, cloves, ginger)
1/4 cup chopped pecans (optional)
Mix all together until well blended. Grease pans, then spoon in some cinnamon sugar to coat bottom and sides Pour into two large greased loaf pans or 4-6 small loaf pans. Mix streusel with fork and crumble on top of batter. Bake @ 350 degrees for about 45 minutes. Test with toothpick. Remove and let cool for about 5 minutes, invert and tap.

Berry Cream Cheese bread

Berry Cream Cheese Bread

(The exception to the dump formula, but still easy.)

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3 oz. cream cheese, at room temperature
1/2 c butter at room temperature
1-1/2 cups sugar
4 large eggs, at room temperature
1 tsp. pure vanilla extract
1 tsp. grated lemon zest
1 cup frozen or fresh blueberries
Heat the oven to 350°F. Spray two large loaf pans or 6 small loaf pans with nonstick spray.
In separate bowl, blend flour, baking powder, and salt until well blended. Using mixer, beat the cream cheese and butter. Add sugar and beat well until slightly fluffy. Add the eggs one at a time, beating until blended before adding the next. With the mixer on low, add the flour, vanilla, and lemon zest, and mix until almost incorporated but not quite. Gently fold in the berries.

Fill greased pans and bake in the middle of the oven until the bread is golden brown and a toothpick comes out clean, about 30-45 minutes (depending on pan size, remove when you see batter pulling away from sides of pan. Let cool for about 10 minutes and then invert the pan and lightly tap it to release the bread. Cool completely on a rack before serving.

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There are a few secrets about cooking good flan.  The first is to be very aware of temperature.  You are dealing with sugar in liquified form and it is very hot and sets quickly.  The other is water bath.  Just like a cheesecake, if you want your baked mixture to be smooth, uncracked, and retain its moisture, make sure you include water in the baking process.

Now I love the crackly caramel lace of the creme brulee, but I like my cinnamon flavored flan, so I have combined the two in this little dessert for optimal flavor loading.  I love the smooth blend of the flan with the delicate crisp of the caramel lace.

 

 

Ingredients

1 cup granulated sugar
1/4 cup water

1/2 cup whipping cream
1 cup whole milk
1 Tablespoon ground cinnamon
1 (14-ounces) can sweetened condensed milk
8 ounces cream cheese, softened
4 large eggs
1 Tablespoon pure vanilla extract

Sugar in the raw

Equipment: 4-6 (7- to 8-ounce) ramekins
Make caramel:
Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until light amber. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan. (Cooking tip: The caramel sets up very quickly, slightly heat up your ramekin if you want to buy more time in the swirling process.  And be careful!)

Make flan:
Preheat oven to 350°F with rack in middle.
Bring milk just to a simmer in a small heavy saucepan, then remove from heat and sprinkle with cinnamon and let steep.

Meanwhile, blend cream cheese and then slowly add sweetened condensed milk until smooth. Add eggs and vanilla and blend until smooth. Slowly whisk in milk until all smooth.

Divide among ramekins and set ramekins in a large cake pan.  Pour in enough boiling water to pan to reach halfway up sides of ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.

Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set).

Caramel lace

turbinado

 

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Make sure you have a rack on top shelf of oven just below broiler coils. Preheat to Broil-Hi.  On each cooled flan ramekin, sprinkle with pure cane sugar (about a tablespoon a ramekin)  Place directly under the broiler coil for 1-3 minutes, watching carefully and rotating if needed to ensure an even coating.  The sugar will start to liquify.  Don’t overdo it, you don’t want scorched sugar on the top of your perfect flan.  Remove from heat and let cool at room temperature.

Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.  The thin caramel will be on the bottom when inverted and the soft caramel syrup will be on the top.

 

Enjoy!

 

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For the cake part, bake either a white cake mix or an angel food cake one in a 9×13 pan. Remove from pan and Chill.  Slice it in half horizontally and continue to keep chilled so it is easier to handle.

Strawberry filling

3 pounds fresh, ripe strawberries, sliced
1 Junket Strawberry Danish Dessert
3 splashes Curacao Liqueur

Prepare the Danish dessert according to manufacturer directions.  After whisked, add orange liqueur and blend in.  Cool and then fold in sliced strawberries.

Cream

1  8 oz container mascarpone cheese at room temperature
1 8 oz contained whipped cream cheese spread
2 c cool whip
1/2 c powdered sugar

Putting it together:  Remove top part of cake. Spread strawberry mixture evenly inside and replace top. Spread thin layer of cream and then pipe the rest according to your design.

Garnish with toasted sliced almonds and/or strawberries.

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Jalapeno poppers stuffed with cream cheese, bacon and chocolate

This is not a recipe your momma ever cooked. These jalapeno poppers are filled with cream cheese, bacon, and chocolate. The chocolate does a nice job of enhancing both the bacon and cream cheese flavor.

8 ozs cream or neuftchatel cheese, softened
1/2 c shredded monterey jack and cheddar cheese
1/4 c bacon bits
1 Tbsp parsley
1 Tbsp of chipped chocolate, Cadbury’s dark chocolate bar
12 jalapeno peppers, seeded (you can keep as whole with top removed, or cut them in half)
2 eggs
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, monterey and cheddar cheese, chocolate bits, parsley and bacon bits. Spoon this mixture into the jalapeno pepper.

Whisk the eggs and place eggs and flour into two separate small bowls. Dip the stuffed jalapenos first into the egg then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 5 minutes.

Dip the jalapenos in egg again and roll them through the breadcrumbs. Allow them to dry.

In a medium skillet, heat the oil to 365 degrees. Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Serve hot by themselves or with the jalapeno jelly of your choice.

ALWAYS USE GLOVES WHILE HANDLING HOT CHILI TO PREVENT BURNING OF YOUR HANDS, FACE OR EYES.

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