Posts Tagged ‘cream cheese’
Happy Mardi Gras! Start the celebration with these whole wheat cinnamon rolls, cinnamon pecan filling and cream cheese icing. Decorated like a king cake with green, purple, and yellow sprinkles and a hidden plastic baby.
With the coming of yet another snow storm, I figured many of you were in need of a sweet comforting breakfast option today. Even in east TN the temperature dropped 40 degrees in less than 24 hours and there were even snowflake sightings. I think Florida is yet again the only state to be spared the wrath of the polar vortex.
One year ago: Banana Bread Cinnamon Rolls
Remember the peanut butter Greek yogurt fruit dip? Well I made another dip for the fruit-dipping-lovers out there! The reason why I bring up the peanut butter one is because I made both of these dips at the same time as evident by the same fruit skewers in the background. I actually made these dips months ago when my cousin Alex got married. Which happened in early fall. Makes you wonder why I waited so long to post them. I could make up all kinds of excuses but in reality I just totally forgot about them. The pictures were on an old memory card and I was distracted by my fancy new camera with it’s brand new memory card. Thankfully old pictures don’t get stale or moldy…
…dang, I really know how to make you crave this dip.
One year ago: Cinnamon Apple Quinoa Parfaits
First things first… SNOW IN EAST TN!! We didn’t get as much as some places but it still made me happy. I think that’s the most snow I’ve seen ever fall in TN. I am trying to curb my enthusiasm however as many people’s Valentine’s Day plans may be disrupted and/or lose power. That’s just not good for anybody. But you know what is? Cheese and bacon.
Even though I am restricted to cooking healthy meals, there are plenty of game nights at which to make appetizers and dessert – hooray! I took the first opportunity to make this dip (albeit I did make a slightly healthier version) using a new found love, Captain Rodney’s Boucan Pepper Glaze. It’s a sweet and spicy sauce that can be used on just about anything such as a glaze on meats and vegetables, straight out of the bottle as a dip, or mixed in to add flavor to a recipe.
Sarah made this dip for our lab Christmas party and I nearly inhaled the entire pan by myself. It’s a cream cheese and cheddar mixture topped with crushed Ritz crackers, bacon, and Captain Rodney’s glaze. What’s not to love about that? And as part of my going away present from her (which was super amazing by the way), she included a bottle of this glorious glaze. Thankfully, the recipe only required 1/2 cup which means I get to try it with all kinds of other things. So many possibilities!
One year ago: White Chocolate Cake Batter Hearts
I’ve discovered one downfall to living in a home where the temperature is kept at over 68 degrees in the winter – dehydration. I have been dried up like a fall leaf ever since I got to my parents and I consider myself someone who drinks a decent amount of water. Don’t get me wrong I am not complaining about not needing to wear layers all the time (sometimes supplemented with a blanket), but didn’t anticipate the extra water that a couple extra degrees would suck up. Guess I need to pump up the water intake… and water is in Jell-O right? (Woo look at that transition!)
This “salad” isn’t really a salad at all, making be wonder how it acquired that name because it’s a dessert. During my pre-blogging years this recipe was one of my favorite finds but I have neglected to revisit it since. So when my parents had a couple friends over the other night to play euchre I decided it was finally time. If you are unfamiliar with this treat, it consists of a pretzel crust, cream cheese filling and a strawberry Jell-O topping. I actually used a new grocery store find for the filling – Greek cream cheese which is a blend of Greek yogurt and cream cheese. Talk about a brilliant idea.
Two years ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
As of Sunday, all of my belongings are either in a PODS storage unit or at my parents home. It was incredibly disheartening to see the apartment at which I have lived almost 5 years completely barren. My last night there was spent watching a movie with my parents on my computer, sitting on the floor of the living room while eating the last of my ice cream, followed by a luxurious slumber in a sleeping bag.
Since I wasn’t quite prepared to leave Memphis yet, I am still residing here for a few extra days with my friend Maggie. I haven’t decided exactly when I will leave and have a feeling it may need to be a “rip off the band-aid” situation where I leave without warning. I don’t do goodbyes very well especially in times like this where I know I will turn into a sobbing idiot. Just a heads up to my Memphis friends – catch me while you can!
Anyway, yes I still have recipes for you this week because I am a psycho and made all of these before I packed up my apartment. Dedication or insanity? Either way you cannot complain. My godmother made this Mexican version of stuffed shells over the holidays and I immediately asked her for the recipe. For some reason I normally shy away from combining pasta and Mexican food but this was so incredibly good I had to make it again for myself.
One year ago: Brussels Sprouts with Honey Vinaigrette
Who wants to make dinner tonight without lots of dirty dishes? Not only is this meal easy to clean up but it also only serves two. Of course like most recipes I share on Single Serving Sunday you can double if you happen to be feeding more than one or two.
This recipe mixes up cubed chicken with some of my favorite things: cream cheese, Greek yogurt and cheddar cheese. Add a little artichoke for some healthification, jalapeno for spice, and serve it alone or over your favorite carb! Done and done.
Two years ago: Almond Cherry Chip Blondies
This weekend was dedicated to a lot of packing. Most people I know in Memphis were out of town for the holiday so it forced me to occupy myself with cardboard boxes. The hardest decision has not been what to toss and what to keep, but what to put in storage and what I will need/want during the next 3+ months which primarily concerns my closet and a little bit of the kitchen and bathroom – a very daunting task if you have seen my closet. It’d be simpler if I knew exactly how long this temporary living situation was going to last. Alas I do not which means I’ll end up storing slightly less than I would otherwise just to be safe, and will need to make sure those boxes don’t accidentally migrate into storage!
Two years ago: Buttermilk Pecan Waffles
I know that when you think of party food, dates do not normally come to mind (unless you’re thinking of bringing someone as a date). But when you stuff something with cheese and then wrap it in bacon, there’s really no way you can go wrong. With these dates, the combination of sweet and salty is perfection and it couldn’t get any easier. Mix up goat cheese and cream cheese for the filling, and swaddle that baby in bacon. Serve them up and watch them disappear, turning skeptics into addicts.
Get your stretchy-fat pants on because just looking at this dessert may cause weight gain. It’s a dessert lasagna using chocolate graham crackers for the “noodles”, cream cheese-peanut butter-whipped cream filling, and chocolate as the sauce. Between the layers and on top there are also chopped Reese’s cups and peanuts. I did use reduced fat cream cheese and light cool whip to make myself feel slightly better when the inevitable face plant into a second serving occurred.
This incredible, decadent dessert is worthy of today’s event – Ohio State playing Clemson in the Orange bowl! Admittedly I am still a bit bitter about losing to Michigan State and therefore losing the shot at the National Championship Game. But that will never stop me from getting excited to watch some college football and indulging in the gloriousness that is this dessert.
One year ago: Skinny Creamy Italian Chicken Skillet
Two years ago: Sweet ‘n’ Spicy Hawaiian Pizza
On Sunday I told you about how I had the pleasure of meeting and baking with Heather Saffer of Dollop the day before. She was incredibly nice and very easy to get along with. It was cool to talk about her experiences in the food world – being on Cupcake Wars, owning a cupcake shop, and having a cookbook. It’s interesting how different it is from just having a food blog, living in my own little world.
Funny thing was when she said that despite all of her experience, she thinks that I am more of a baker than she is! I don’t know about that but I do tend to be a bit of a control freak when it comes to baking and cooking, so I may have taken over when we were baking together without meaning to. Oops! Thankfully I don’t think it phased her as she gave me one of her Dollop “fr<3sting” shirts when she departed – yay!!! So thoughtful! I wish I had thought of it and I would’ve given her a Spiffy Cookie necklace. Just dropping the ball left and right haha.
Today I am sharing one of the recipes we made together – mini pistachio cupcakes with a dark chocolate ganache. After much deliberation on what we should make, the pistachio dark chocolate toffee I found at Trader Joe’s inspired me and made the decision easy. We also made flourless brownies with pistachios, because why not?