Posts Tagged ‘cream cheese’

Caramel Apple Pecan Cheesecake

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.

Caramel Apple Pecan Cheesecake 2

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.

Caramel Apple Pecan Cheesecake 1

One year ago: Penne with Butternut Squash, Kale, and Goat Cheese

Three years ago: Baked Apple Cider Doughnut Minis

Four years: Asian BBQ Chicken
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Cinnamon-Sugar Pumpkin Bagel Bites for One

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.

Cinnamon-Sugar Pumpkin Bagel Bites for One 1

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.

SSS

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 2

One year ago: Sea Salt Pumpkin Peanut Butter Cups

Three years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

CINNAMON-SUGAR PUMPKIN BAGEL BITES FOR ONE

Serves 1

Ingredients:

PRETZELS

1/3 cup all-purpose flour

1 tsp active dry yeast

Pinch cinnamon

Pinch nutmeg

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

DIPPING SAUCE

1 oz. cream cheese, room temperature

1/4 tsp vanilla extract

2 Tbsp powdered sugar

1 Tbsp heavy cream

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Leave in a nice warm place to rise while you preheat the oven to 450 degrees, for about 15 minutes.
  5. Meanwhile, in a small bowl blend together the dipping sauce. Set aside.
  6. 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.

Signature

Caramel Apple Oreo Truffles

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.

Caramel Apple Oreo Truffles 1

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.

Caramel Apple Oreo Truffles 2

Three years ago: Root Beer Sloppy Joes
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Pumpkin Spice Greek Yogurt Mousse

Fluffy mousse made with pumpkin spice Greek yogurt is a great way to end a fall day. Serve with a spiced cookie.

Pumpkin Spice Mousse 2

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.

Pumpkin Spice Mousse 1

One year ago: Chocolate Pumpkin Pancakes

Three years ago: Halloween Brownie Roll Out Cookie Sandwiches
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Healthier Buffalo Cauliflower Dip #10DaysofTailgate

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.

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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!

Healthier Buffalo Cauliflower Dip 1

Here’s what the rest of the crew brought to the table…

Starters
Diablo’d Cheesy Bacon-Onion Pinwheel Rolls by Things I Make (for Dinner)
Spiced Kofta with Carrot Karma Yogurt Dip by Culinary Adventures with Camilla

Dips
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

Mains
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

Sides
Grilled Parsley Potatoes by Curious Cuisiniere
Grilled Vegetables by Summer Scraps

Sweets
Pumpkin Bars by The Pajama Chef

Healthier Buffalo Cauliflower Dip 2

One year ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Two years ago: Crunchy Oven-Fried Ravioli

Three years ago: Pumpkin Nutella Mini Cheesecake Bites
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Mini Reese’s-Oreo Cheesecakes

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.

Mini Reeses-Oreo Cheesecakes 1

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.

Mini Reeses-Oreo Cheesecakes 2

One year ago: Beginner Fondant

Two years ago: Sweet Potato Breakfast Biscuits

Three years ago: Chicken Pot Pie Wellington
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Lighter Chicken Bellagio

Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.

Lighter Chicken Bellagio 2

Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.

Lighter Chicken Bellagio 1

In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!

One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Three years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
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Raspberry-White Chocolate Icebox Pie

Is it a pie or is it cheesecake? Whatever it is, the combination of raspberry and white chocolate is undeniable. The vanilla wafer crust is worth attention as well.

Raspberry-White Chocolate Icebox Pie 2

(After I point it out, please ignore the chip in the plate pictured above. It saddens me but not enough to dispose of the plate.)

Two pies in one week, what is this madness?! But just wait this one is different. I thought that after heating up your oven making the peach pie you would not be keen to turn it on again for a prolonged period of time so how about a pie where all you have to bake is the crust? A delicious, vanilla wafer crust which blows graham cracker crusts out of the water pie. The filling requires no baking and actually reminds me more of a cheesecake than a pie. Raspberry-white chocolate cheesecake/pie or whatever you want to call it, just make it.

Raspberry-White Chocolate Icebox Pie 1

One year ago: Honey Pecan Milkshakes

Two years ago: Blueberry Walnut Oatmeal Pancakes with Vanilla Maple Glaze
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Pass the Cook Book Club: Emeril’s Almond-Poppy Seed Pound Cake with Lemon Neufchâtel

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!

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 1

PtCBC 2014

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.

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 2

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.

Almond-Poppy Seed Pound Cake with Lemon Neufchatel 3

One year ago: Birthday Cake S’mores Cookies

Two years ago: Corn Chowder with Zucchini and Orzo
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Blackberry Swirl Cheesecake

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.

Blackberry Swirl Cheesecake

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

Three years ago: Butterbeer Ice Cream
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