Posts Tagged ‘cream cheese’
Turn your Reuben sandwich into a pizza with thousand island dressing sauce, sauerkraut, corned beef, Swiss and even a Guinness beer pizza crust.
St. Patrick’s Day is the perfect excuse to turn your food green and put booze in everything. Last year I made a green pizza which included a spinach crust, pesto, and green bell peppers cut to resemble four leaf clovers. Since the green option has been covered in the pizza department, I decided to go the boozy route this year with a Guinness pizza crust. All I did was substitute warm water for warm Guinness in my trusty pizza dough recipe. To stick with the holiday theme, I topped it off with thousand island dressing, sauerkraut, shredded corned beef, and Swiss cheese to create a Reuben pizza. Serve it with a cold glass of Guinness.
One year ago: 90-Minute Whole Wheat King Cake Cinnamon Rolls
Two years ago: Banana Bread Cinnamon Rolls
Now you really can eat your favorite cookie butter by the spoonfuls in this Speculoos cookie butter mousse. Light and rich at the same time.
If you’ve had the pleasure of sampling either Biscoff of Speculoos cookie butter spread and you liked it as much (or even more than) your favorite nut butter, then you may be guilty of eating it straight from the jar using a spoon. If so, this dessert is for you.
This fluffy mousse harnesses the sweet yet rich flavor of Speculoos cookie butter making it light and sinful at the same time. You’ll find yourself savoring each spoonful and scraping every last bit out from your bowl. You may even start eyeing your neighbors if you finish first or vice versa so guard your bowls!
One year ago: Mini Caramelized Banana Nut Bread
Three years ago: Brussels Sprouts with Bacon, Dried Cherries and Israeli Couscous
Sure you can find soft pretzels in the frozen section at your local grocery, but what about beer soft pretzels? Complete with cheddar-cream cheese spread.
Carbs and cheese might be one of the best appetizer food combinations ever created, improved only by the addition of bacon. While I neglected to add that salty meat into the mix this time, there’s no denying soft homemade pretzels and cheese dip. The inspiration for this ensemble comes from one of my favorite bar foods at the Flying Saucer – soft pretzels served with queso dip (just like Ro*Tel queso dip) and a cheddar-cream cheese spread.
While homemade soft pretzels are a bit of a commitment, it’s worth it in my opinion. I’ve never been disappointed with the end results and since most of the time is spent waiting for the dough to rise it makes for a great weekend project. Speaking of the weekend, why not make them with beer instead of water? Boozy pretzels! You can’t buy those at the store.
I took the opportunity to bust out Red Star’s Platinum yeast for the occasion, being the first yeasted recipe to be made in my kitchen since moving in. (Yes these were made before the skillet rolls I posted on Sunday which btw were also made using Red Star’s Platinum yeast.) Let me tell you, that yeast does some work! And I know my yeast ;-). I may spoil myself by only buying that brand from now on because it’s not as finicky as others I have used in the past.
One year ago: Cookie Dough Oreo Cake
Two years ago: Pepperoni Pasta Bake
A new take on your favorite cream cheese chicken enchiladas made gluten-free and stuffed into an acorn squash! But still featuring all the creamy, cheesy goodness you love.
The #1 all time most popular recipe on this blog has been my cream cheese chicken enchiladas. (Second most popular? My favorite chewy chocolate chip cookies.) Every day it is the most viewed post which has lead me to believe that what you really want are enchiladas! As a result I have shared several other enchilada recipes such as cheesy veggie, chicken and spinach, and spicy avocado chicken. Yet the cream cheese version still reigned as king.
Since the cream cheese chicken enchiladas remain the most popular enchilada on my blog, I figured it was time to reinvent it a bit. This gluten-free version only has two changes from the original: the addition of bell peppers and substitution of tortillas with acorn squash! It was a huge success and may need to have a regular position on the menu. That says a lot folks because I rarely make the same exact thing without changing it at least a little bit (Exhibit A: this recipe).
One year ago: Giant Peanut Butter Snickerdoodle Cookie For One
Three years ago: S’mores Molten Lava Cake
Red velvet isn’t complete without cream cheese. These cheesecake bars have a layer of red velvet cheesecake topped with a plain layer. Don’t forget the Oreo crust!
Welcome to Day 2 of #TripleSBites where 20 bloggers including myself are sharing spicy, saucy, and secy recipes for Valentine’s Day and beyond (said like Buzz Lightyear)! When it comes to Valentine’s Day desserts, decadent desserts as king and red velvet is a popular category. It’s time to splurge after 1-1/2 months of abiding by your new years resolutions so let’s make some red velvet cheesecake bars!
These bars have an Oreo cookie crust, topped by a layer of red velvet cheesecake, followed by another layer of plain cheesecake. The result is a bar that resembles a red velvet sheet cake topped with cream cheese frosting. Top them with fruit, fresh whipped cream, sprinkles, or enjoy them straight up. Whatever tickles your fancy!
Don’t forget to enter for a chance to win the big #TripleSBites giveaway. Click HERE and use the widget located at the bottom of the post.
One year ago: Smoked Sea Salt Caramel Dark Chocolate Chip Cookies
Three years ago: Nutella Recipe Roundup
What’s better than a cheese ball? Miniature cheese balls! With this recipe you can adjust for any flavor combination and can be served as a snack or to feed a crowd.
Everyone loves a good cheese ball. I mean, what is there not to love about them? Cheesy, creamy, flavorful and rolled in some of the best things like herbs, nuts, and even bacon. Is it possible to improve upon that design? Why yes, you just have to miniatureize them and they instantly become the easiest freaking cheese balls you ever did make. All you have do it take those individually wrapped Laughing Cow cheese wedges, roll each one into a ball, and then roll in whatever coating you desire. Done! Just refrigerate until ready to serve.
The great thing about using The Laughing Cow spreadable cheeses was the diversity of flavors available. I used swiss with garlic & herb and rolled it in a mixture of parsley and basil. But I didn’t stop there! The second flavor I made was with queso fresco & chipotle rolled in a mixture of cilantro and chili pepper. Some another great combinations could be white cheddar or spicy pepperjack rolled in bacon, mozzarella sundried tomato basil rolled in basil and parmesan, and swiss french onion rolled in crushed pretzels and green onion. The best part? You can make just enough for a snack or for an entire party! For a smaller serving use about 1 tsp of coating per wedge of cheese.
One year ago: Mexican Stuffed Shells
Two years ago: Brussels Sprouts with Honey Vinaigrette
These fluffy lemon bars are so good you will find yourself rationalizing that such a light dessert just might be healthy. It’s all in perception right?
Well, well, well, looks like my Buckeyes wanted to make sure my first day on the new job was one to remember! What a game! So excited for Ohio State to be the first College Football Playoff National Champions!!! I would have never anticipated this to happen after hearing that our starting QB was injured right before the start of the season. Neither would I have dreamed of it after losing to Virginia Tech and then again after almost losing to Penn State. Losing our second QB to injury right before the conference championship game. The controversy of selecting Ohio State over TCU or Baylor. Worst of all, the tragic death of Kosta. The list of things this team has had to overcome this year is just craziness and the team stuck together through it all and proved everyone wrong. Add it to the list of reasons I am proud to be a Buckeye.
Going along with this new job of mine, you probably noticed the decrease in the amount of posts I share each week. I apologize for not feeding the addiction, providing daily fixes but until I can get back into a groove and have my kitchen fully organized (and not in boxes randomly dispersed around the floor), I regrettably will not be able to post as often. Lucky for you before getting the flu, traveling to Rochester for Christmas, and NYC for NYE, and moving to Ohio, I was able to whip up a few things to tide over some of the gaps. Bear with me as most things are sweets, such as these lemon lush bars, and may not abide by your new years resolutions. Just eat some healthy in compensate, that’s how it works right?
Two years ago: Overnight, Slow Cooker Eggnog Cranberry Steel-Cut Oatmeal
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.