Posts Tagged ‘cream cheese’
Everyone loves cheese balls so make sure you have this blue cheese ball at your next party. But instead of a round ball make it snowman shaped!
Party time means dip time. And no party is complete without a big ol’ ball o’ cheese. This recipe was originally adapted from recipe I received from one of my parent’s friends. Turns out it is very similar to the blue cheese ball I already shared which was such a hit you would have though I was a magician doing a disappearing act. In addition to blue cheese and green onions, this version has black olives, walnuts, and optional banana peppers mixed in. And in case those differences weren’t enough, instead of making a regular cheese ball I went the festive route and made it snowman shaped! Apparently I like eating things with cute faces because this is the second adorable recipe I have made this month that has a face (first was the cone head cupcakes). This phenomenon does not follow for meat however, at least not in it’s natural state. But add a cartoonish face and we’re okay (just take these octoweenies for example).
One year ago: Orange Cut-Out Cookies with Orange Cardamom Icing
Serve lasagna for dessert! This dessert lasagna is made with graham crackers, golden pumpkin Oreos, cream cheese, cool whip, and cookie butter. In other words, delicious.
After how big of a hit the chocolate peanut butter cup lasagna was last year, it seemed like a no brainer to try it again with another beloved spread – Speculoos aka Biscoff. With the help of some pumpkin spice Oreos, this dessert lasagna disappeared just as quickly as the peanut butter version. I brought it to a chili cook off and there wasn’t a single dollop left by the end of the night – people were scraping up every last bit of it. Basically, if you are looking for a killer make-ahead dessert for an upcoming party then look no further. Pumpkin is totally acceptable after Thanksgiving.
P.S. You can now follow me on Instagram! Oh technology!
One year ago: Homemade Italian Bread & Garlic Bread
Two years ago: White Chocolate Cranberry Shortbread Cookies
Three years ago: Cauliflower Pizza Crust
Four years ago: Homemade Applesauce
SPECULOOS & PUMPKIN SPICE OREO LASAGNA
1 cup semisweet chocolate chips
1/3 cup heavy cream
2 (8 oz.) packages cream cheese, room temperature
1-1/2 cups Biscoff or Speculoos cookie spread
1 cup powdered sugar
1 cup heavy cream
1 tsp vanilla extract
16 oz. frozen whipped topping, thawed
15 whole graham crackers
1 (12.2 oz.) box Golden Oreos with Pumpkin Spice Creme
1 cup mini semisweet chocolate chips
8 oz. frozen whipped topping, thawed
1/4 cup toffee bits
- For the chocolate drizzle, melt the chocolate chips and heavy cream together in the microwave in 15 second increments, stirring until smooth. Set aside to cool.
- Prepare the filling: In a medium mixing bowl, whip together cream cheese, cookie spread, powdered sugar, heavy cream and vanilla. Whip for 2-3 minutes until fully combined and smooth. Add the thawed whipped topping 8 ounces at a time. Continue to whip until fluffy and light. Set aside.
- In a 9 x 13 inch dish place one layer of graham crackers (7-1/2 sheets). Spread 1/3 of the filling mixture over the crackers, and sprinkle with 1/3 of the chocolate chips. Gently press a layer of Oreos into the filling and top with another 1/3 of the filling. Sprinkle with 1/3 of the chocolate chips and top with another layer of crackers followed by the final 1/3 of the filling.
- Frost with whipped topping, and sprinkle the top with the remaining chocolate chips and toffee bits. Drizzle with chocolate. Chill for at least 4-6 hours before cutting into 24 squares.
Source: Adapted from my Chocolate Peanut Butter Cup Lasagna.
If you enjoy carrot and banana cake you’ll love hummingbird cake. Banana, pineapple, and pecans make a moist fluffy cake topped with cream cheese frosting and even more pecans.
Over the weekend a certain family member of mine celebrated a birthday – my dad turned 70 on Sunday! We threw him party filled with all of his golf, softball, pickleball, shenanigan, etc. friends and had all kinds of things to eat such as my dad’s cook-off winning chili, corn spoon bread, sweet and sour meatballs, cocktail weenies, buffalo chicken dip, sausage cheese bread, and spinach dip. Of course no 70th birthday is complete without scads of desserts! We had potica, pineapple angel food cake, three different kinds of brownies (turtle, hot chocolate, peanut butter), and last but not least, hummingbird birthday cake!
The birthday boy requested this cake and even had a recipe saved for it. If you’ve never had hummingbird cake, it is like a fluffy version of banana bread with not only banana but also crushed pineapple, pecans, and cinnamon. It’s topped by the best kind of frosting on earth, cream cheese frosting, and then garnished with even more pecans. Basically it is a cake stuffed with some of my dad’s favorite things: fruit and nuts. After he quickly blew out the candles in one breath (and I sadly didn’t have my flash on and ended up with a blurry photo – below is staged), I made sure to slice him a piece with the most nuts on top!
One year ago: Caramel Frosted Pumpkin Mini Cakes
Two years ago: Arugula Pesto Pasta
Caramel cheesecake, speculoos cookie crust, apples, more caramel, pecans, and cinnamon whipped cream. If that’s not the works for an epic caramel cheesecake I don’t know what is.
Time for the obligatory “I woke up to snow this morning” proclamation. Funny how living in the South for the past 8 years has already altered my Northerner mind set into thinking it is way too early for below freezing temperatures, let alone snow. But it will probably melt by noon so all is well, at least down here. I know some of my friends still living in the North are about to get pounded with snow. Not that they don’t know how to handle it up there but it is a bit early to be getting that much snow. Stay warm, my friends!
You will notice that I did not take the photos of this cheesecake during this snowy event. This is the dessert I made for Friendsgiving, when it was still warm and sunny out (was that really only 1-1/2 weeks ago?). Instead of making pumpkin or apple pie, since I knew we were get our fill in a couple weeks on Thanksgiving, I made a caramel cheesecake with a speculoos cookie crust, topped with apples, more caramel sauce, pecans, and even cinnamon whipped cream. And yes every last bit of it was devoured. One of my friends even took it upon himself to top his slice with all of the excess whipped cream.
One year ago: Penne with Butternut Squash, Kale, and Goat Cheese
Three years ago: Baked Apple Cider Doughnut Minis
Enlist some self control on the front end by making a single serving batch of these pumpkin bagel bites coated in cinnamon-sugar, dipped in sweet cream cheese.
Although I love leftovers for lunch the next day, after living on my own for a long time I started craving recipes that serve just one because sometimes that giant vat of soup loses its appeal after the 5th day. This search resulted in the creation of Single Serving Sundays which documents my adventure through cooking for one. Whether you live alone or not, single serving recipes come in handy. To prove it, this week for Single Serving Sunday I invited some friends along in a link up of recipes for one.
I know I just spent the week before last bombarding you with pumpkin recipes but ’tis the season, right? And you really don’t want to miss out on this single serving recipe. If you thought you couldn’t make a small batch of bagel bites in about 30 minutes, well now you can. The best part is that they don’t require a lot of rise time. They perfectly rise on your stove top while the oven gets busy pre-heating. The only downside is that you may want more than one serving, but then again maybe it’s a good thing to force self control. How else would you be able to resist eating a giant bowl of pumpkin bagel bites coated in cinnamon-sugar and dipped in sweet cream cheese?
Stock up on some more single serving recipes:
- Cinnamon-Sugar Pumpkin Bagel Bites for One by Erin of The Spiffy Cookie
- Single Lady Banana Split by Katrina of Warm Vanilla Sugar
- Solo Fall Sweet Potato Hash by Sharana of Living The Sweet Life
- Single Serving Chocolate Chip Oatmeal Cookie by Emily of Life on Food
One year ago: Sea Salt Pumpkin Peanut Butter Cups
CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE
1/3 cup all-purpose flour
1 tsp active dry yeast
1 Tbsp pumpkin puree
2-3 Tbsp warm water
1/2 cup hot water
1 tsp baking soda
1/2 Tbsp butter, melted
1/2 Tbsp cinnamon-sugar
1 oz. cream cheese, room temperature
1/4 tsp vanilla extract
2 Tbsp powdered sugar
1 Tbsp heavy cream
- In a small bowl, sift together the first four ingredients. Stir in pumpkin and 1 tablespoon of warm water first. If the dough is dry, then add a little more water and mix again.
- Pour out onto a lightly floured work surface and sprinkle with flour. Knead gently until the dough comes together into a slightly sticky ball. Roll out into a 3/4-inch wide rope and cut into 3/4-inch pieces.
- In a shallow dish, combine the hot water and baking soda. Dip the pieces into the mixture and flip to coat completely. Transfer to a parchment paper lined baking sheet. Brush with butter and sprinkle with cinnamon-sugar.
- Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
- Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
- Once oven is preheated and dough has risen, bake for 15-20 minutes or until golden. Serve warm with dipping sauce.
Source: Adapted from my Cinnamon-Raisin Bagel for One.
You can make Oreo truffles out of any of the different flavors of Oreo. Try this caramel apple version, dipped in chocolate to resemble an actual caramel apple.
Happy Halloween! It seems fitting that today is also caramel apple day and since Oreo was thoughtful enough to make a caramel apple creme golden Oreo I went ahead and made truffles out of them. I even dipped them in green and light brown chocolate candy coating to resemble a caramel dipped apple on a stick. Or a green buckeye depending on how you look at it.
Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.
Holy food coma. Peabody has outdone herself giving Kita and I a foodie/root beer tour of Seattle and I’m not sure if I will ever be hungry again. Doughnuts, fresh Greek yogurt, burgers, lab-style cocktails, Greek food, short ribs, bread pudding, and more pastries galore. I even spent $100 on root beer yesterday, 43 bottles of root beer that I somehow didn’t already have in my collection of 108. Yea, I think I made that root beer store owner’s day. Eventually I plan to post some pictures recapping this adventure but for now let’s take a gander at some mousse. Pumpkin spiced Greek yogurt mousse in fact decorated with chocolate dipped speculoos cookies made out to look like graves because Halloween is this Friday.
One year ago: Chocolate Pumpkin Pancakes
Welcome to day 6 of #10DaysofTailgate hosted by Culinary Adventures with Camilla! There are nearly two dozen bloggers with over one hundred recipes to inspire you through an entire tailgating season. From Chili, Meatballs and Wings to Sangria, Pretzels and some sweet Desserts, we have all your tailgating recipe needs covered. #10daysofTailgate runs from September 20th through September 30th. A huge thank you goes to our event sponsors who have graciously donated prizes for our readers. There are fourteen different prize packages so make sure you enter the rafflecopter HERE and don’t forget to follow the hashtag on Twitter too, #10DaysofTailgate.
What’s a tailgate without a little heat in the form of buffalo wing sauce? But just because we’re talking about buffalo wings does not mean it has to scare away the health-conscious or vegetarians. I made this buffalo dip healthier by using Greek yogurt based Ranch dressing and cream cheese, then veggie-fied it with cauliflower instead of chicken. Best part is that even the indulgent, meat-lover’s will enjoy this dip. Bake in the oven or warm in a mini slow cooker, then serve with celery, carrot, and chips!
Here’s what the rest of the crew brought to the table…
Baked Potato Beer Dip by Cheese Curd In Paradise
Hot Caramelized Onion Dip by Eliot’s Eats
Healthier Buffalo Cauliflower Dip by The Spiffy Cookie
Dunkin Duck, Cheesy Bacon and Ranch Dip by A Day in the Life on the Farm
El Diablo Mango Mustard Glazed Grilled Scallops by Making Miracles
Honey Grilled Chicken and Vegetable Kebabs by Debbi Does Dinner Healthy
Thai Chicken Skewers by Sew You Think You Can Cook
Bacon Cheeseburger Soup by From Gate to Plate
Pumpkin Bars by The Pajama Chef
One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers
Two years ago: Crunchy Oven-Fried Ravioli
Reese’s and Oreo lovers unite! These mini Reese’s-Oreo cheesecakes not only have bits of peanut butter cup Oreo in them, but also as the crust. Top it off with a peanut butter-chocolate ganache.
As you may have noticed I love trying all the different kinds of Oreos they come out with. I stand by my belief that peanut butter Oreos were the best flavor ever. As such when I spotted the Reese’s peanut butter cup ones they jumped into my shopping basket. Their filling is half chocolate/half peanut butter giving them the flavor of a peanut butter cup sandwiched between chocolate Oreo cookies.
When I decided to chop them up and mix them into cheesecake I thought about making the cheesecake peanut butter flavored, but instead let the Oreos shine through on their own (not that I would’ve argued with more peanut butter). With Oreos as the crust, pieces in the cheesecake, and a peanut butter-chocolate ganache there’s nothing missing.
One year ago: Beginner Fondant
Two years ago: Sweet Potato Breakfast Biscuits