Posts Tagged ‘cream cheese’
Slices of dense and flavorful almond-poppy seed cake coated with a lemon glaze and sandwiched around a lemon-Neufchatel. Hold on to your taste buds!
This month for Pass the Cook Book Club, Julie (White Lights on Wednesday) picked three recipes from Emeril’s Kicked-Up Sandwiches: Almond-Poppy Seed Pound Cake with Lemon Neufchatel, Turkey Waldorf Sandwich, and Beef Shwarma with Tzatziki Sauce. The shwarma originally struck me but when I looked more closely at the pound cake recipe, the slices sandwiched around lemon-Neufchatel seemed like a fun presentation.
The cake itself is an almond-poppy seed pound cake but is infused with lemon flavor by a lemon glaze brushed on all sides and served with lemon-Neufchatel (or cream cheese). Unfortunately I did not think to reduce the temperature for baking in a glass loaf pan and the outside browned while the inside was just short of being fully cooked. But it did not deter my taste buds for one second. I even served it with freshly picked blueberries! My dad picked 9 pounds of blueberries the other day – we might have an addiction.
One year ago: Birthday Cake S’mores Cookies
Creamy cheesecake with a sweet swirl of blackberries makes for one decadent and delicious summer dessert. Top it off with fresh blackberries and whipped cream.
This post has been a long time in the making. I made it Easter weekend and finally planned to share the recipe back in May only to discover that the images had magically disappeared from my camera’s memory card. With blackberry season upon us I figured it was a good time to try again. Thankfully it was good enough to warrant a second appearance and was gobbled up just as fast as the first time. The only thing I did differently the second time around was using chocolate graham crackers in the crust instead of regular. It was a most excellent substitution.
One year ago: Gluten-Free Caramel S’mores Bars
Get a serious sweet-and-sour fix with this Sour Patch Kids Cake. Lemon cake, lemon frosting and a ton of Sour Patch Kids!
More new nephew (newphew?) news! His name is Griffin Watson, born at 10:46 pm on 7/1/14 (at least in California), and weighed in at 6lbs 11 oz, 20.5 inches. Here’s another cute picture my brother shared (CLICK HERE). I cannot wait to see a picture of Luke and Griffin together! To celebrate I am giving you cake. Sour Patch Kid covered cake to be exact. The cake itself is lemon flavored, as is the frosting, and is decorated with Sour Patch Kid gummies and covered in any remnant Sour Patch sweet-but-sour sugar that collected at the bottom of the bag. “First they’re sour, then they’re sweet” indeed. Hopefully Griffin will be mostly sweet rather than sour, just like his big brother :-).
This cake was actually made for a friend’s birthday. As you can guess when he told me he loved citrus things and Sour Patch Kids I took him at his word and made a lemony-Sour Patch covered cake. And he loved it! The inside was actually rainbow colored just like the surprise-rainbow lemon cake I shared awhile back (the method for creating that design ends up making 2 full cakes) which made it even more fun. The recipe here however does not reflect that method as I have left that secret to be discovered in the Surprise-Inside Cakes cookbook. If you haven’t checked it out yet you must!
One year ago: Fruit & Yogurt Popsicles
Sweet and tangy caramelized onions shine in this dip. Pair with you favorite vegetables or chips for a perfect party appetizer.
A few weeks ago some friends and I stayed at a cabin in the Smoky Mountains and for dinner we put together some homemade pizzas. As topping for one we were caramelizing onions – or so we thought. As I took a turn stirring the onions I noticed that they were pretty dry and had a chalky white residue. A couple more stirs and the end of the spatula broke off. Evidently it was not a heat proof spatula and it had been melting into the onions the entire time. I have not seen a non-heat proof spatula in years and it didn’t occur to any of us to check it to be sure. Alas those onions were tossed out but we still made some amazing pizzas.
Rest assured that when I cooked the caramelized onions for this dip, I used the proper tools. Thank goodness too because this dip was so much more than I has imagined. It knocks the pants off of any dip you could buy from the grocery store. Dare I say, the best onion dip I’ve ever had.
One year ago: Vanilla Bean-Nutmeg Shake with Blackberry Swirl
Red, white & berry hand-held pies are stuffed with cream cheese, strawberries, and blueberries. Perfect for any patriotic event!
Today’s another big day for the USA soccer team, taking on Germany this afternoon in hopes of continuing on into the knockout round of 16. There are several scenarios in which this could happen: (1) USA beats Germany, (2) USA ties Germany,(3) USA loses to Germany while Portugal and Ghana tie, or (4) USA loses to Germany, Portugal or Ghana wins (therefore tying the USA) and USA scores enough goals to win the goal point differential tiebreaker. In other words the odds are decent but not solid enough to breathe easy. To make matters worse I have to DVR the game and somehow avoid all commentary from the outside world before getting home to watch it myself. I should just go ahead and stuff cotton into my ears now.
But if you could care less about soccer or futbol, or whatever it is you want to call it, don’t worry I have a fun mini dessert for you today. These hand pies were made using a star-shaped mini pie press and are stuffed with cheesecake, strawberries, and blueberries which is why they are called red, white and berry hand pies. The star shape of the pie may have blended while baking but there’s also a star-shaped vent cut into the top and that same piece of star-shaped crust is placed on top of the crust for more flair. Patriot enough for the fourth of July, Memorial Day, or for cheering on our nation’s soccer team!
Dig into this layered Greek hummus dip with a cream cheese-Greek yogurt layer, hummus, and chopped tomatoes, red onions, cucumber and feta. Served with homemade pita chips.
The other day I was mailing out a bill and needed a stamp. I found a sheet of old Easter stamps on my parents’ desk and sent it on it’s way. Later that day, Sherrill asked me if I had any stamps for the letter she needed to mail and I pointed her in the direction of the sheet I used earlier. They weren’t stamps, they were stickers. Stickers that looked just like stamps with the ridged edges and everything but were not legal stamps. Of course the mailman had already pick up my letter which meant my bill would likely be late by the time it was returned and properly stamped. I waited a week and finally decided that it was time to call up the credit card company to see if I could reason with them, but first I got the bright idea to check my checking account. Guess what? The check was cashed which means the post office accepted the sticker as a stamp! Glad I wasn’t the only one who was duped.
This dip may seem complicated with the long list of ingredients but is pretty easy to throw together. The hummus is pureed in a food processor, the cream cheese and Greek yogurt are blended together, and then the two layers are topped with chopped veggies and feta. The homemade pita chips take a little more effort but if you are not up for the task feel free to skip and serve with store-bought pita chips, tortillas chips or vegetables.
One year ago: Breakfast Stromboli
This quick and flavorful dip is perfect for crackers or any of your favorite vegetables. Feta, cream cheese, Greek yogurt, and pesto are blended together and topped with roasted red pepper.
Yesterday was the grand opening ceremony for the new pickleball courts. There was music, hot dogs, cookies, lemonade, ice cream, clowns and a lot of pickleballs flying around. But beforehand I played pickleball on the old courts and actually some tennis too! It had been a very long time since I last played tennis and it was completely disorienting. I felt like a miniature person because pickleball really is a miniature version of tennis - everything felt huge. Tennis courts are much bigger, the net is a little higher, the racket is bigger than a paddle, and tennis balls bounce a lot higher than pickleballs. Of course the worst part was realizing I am no longer as good as I was in highschool and college. Apparently not playing for a few years will have that effect, who knew? I wonder if I can keep up with switching back and forth between the two sports though. May be difficult if only for time constraints.
If you couldn’t tell I am not having a hard time enjoying all this time off post-grad school. I did start working part time at the gym to help pay the bills but otherwise I am still living the retired life. Another perk of this situation is all the opportunities to cook. If I am not cooking dinner for my parents, I am whipping up a dessert or appetizer for their friends who come over for various game-nights. Since healthy options are always welcomed with this crowd I dished out this feta dip served with veggies.
Spinach artichoke dip just got even better with the addition of goat cheese. This super creamy dip is perfect for any occasion.
This mini road trip of mine has been a lot of fun and I am so glad I thought of doing this on my way to Rochester, NY for my friend’s wedding. The only problem is figuring out how best to divide my time. Before setting out I thought I had it all planned out but of course every stop I make there never seems to be enough time and wish had an entire month instead of just one week. Where in the world is Carmen Sandiego now? Cleveland, OH! I hope to check out the location for their Tabletop board game cafe while I am there. But in the meantime, check out this dip.
Everyone loves a good spinach artichoke dip, especially the creamy sinful ones. I once made a healthier version using Greek yogurt but now it’s time to share it’s more devious counterpart – goat cheese spinach artichoke dip. Although it’s not too terribly unhealthy the cream cheese, goat cheese, mozzarella, and milk were all essential to creating this incredibly creamy dip. I started out by adding only 4 ounces of goat cheese but ended up adding the entire 8 ounce log because I simply love goat cheese. Apparently many other people share this sentiment with me as it was quickly devoured.
P.S. Thank you to my lovely hand-model, Sherrill!
One year ago: Healthier Elote
This gooey butter cake is super easy to make and dangerously delicious. Made with cake mix, it is perfect for a birthday treat or to brighten up any day!
Originally I had planned to share a recipe for a blackberry swirl cheese cake today. I had the recipe and post all written up and was ready to dive into the photos when I noticed they were no where to be found on my camera’s memory card. This means one of two things, I either accidentally deleted them off the card or I failed to make sure the card was in there while taking the photos in the first place. Both are equally likely and either way there’s no way to retrieve them. Such a sad, sad day. To make up for this loss let’s throw around some sprinkles because sprinkles solve life’s problems.
Gooey butter cakes are pretty freaking fantastic. I have made a few varieties thus far (Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake, German Chocolate S’mores Gooey Cake Bars, Pecan Chocolate Chip Gooey Butter Cake) and upon finding this Funfetti version I knew which would be the next on the list. These bars are made with cream cheese, powdered sugar, cake mix, butter, and eggs. Yet somehow such rich, heavy ingredients somehow end up creating this wonderful dessert that tastes much less sinful than it actually is, so beware! You may find yourself on your third serving without blinking and eye.
One year ago: Flourless Black Bean Brownies