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Showing posts from July, 2013

Cream Cheese Frosting

This is my go-to recipe for cream cheese frosting.


Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted
1/4 teaspoon pure vanilla extract

Directions:

With an electric mixer on medium-high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1/2 cup at a time, and then vanilla, and mix until smooth and combined, scraping down sides of bowl as needed.

Cheesecake Cookies

Cheesecake + cookies has to be good, right? These smell heavenly when you make them because of the citrus zest. These are a very simple cookie, but I made them extra special by creating sandwich cookies filled with my favorite cream cheese frosting. I encourage you to do the same. :)



Ingredients:

1 1/2 sticks of unsalted butter, at room temperature
4 oz cream cheese
3/4 cup sugar
2 tsp freshly grated lemon zest
2 tsp freshly grated orange zest
2 Tbs freshly squeezed lemon juice
1 1/2 tsp vanilla
2 1/4 cups flour
3 graham crackers, finely crushed (1/3 cup)

Directions:

1. Place the butter and cream cheese in a large mixer bowl and beat until smooth and creamy, about 30 seconds. Add the sugar, lemon zest, orange zest, lemon juice and vanilla, one at a time, beating after each addition. Beat well and scrape down the sides of the bowl. With the mixer on low, add the flour and mix until well incorporated.

2. Divide the dough in half, for each piece into a 10-inch log, and then roll i…

Microwaved Baked Potatoes

Yes, I know this is a strange thing to post as a recipe. But, I usually don't cook baked potatoes in the microwave - I bake them in the oven (at 425 degrees for about an hour). This is more of a reminder for me when I do want to make one quickly.

Wash and dry medium sized potatoes. Pierce with a fork in several places.  Arrange on a paper towel at least one inch apart. Microwave on high as directed below. Turn potatoes once halfway through cooking time. Cook until potatoes just begin to feel soft when pressed. Wrap in foil. Let stand 5 minutes

1 medium potato - 3 to 5 minutes
2 medium potatoes - 6 to 8 minutes
3 medium potatoes - 9 to 11 minutes
4 medium potatoes - 12 to 14 minutes

4th of July Cheesecake Cake

When I decided to try this recipe, I was really nervous that it would be way to sweet and rich - you know, dessert overkill. But, it was AMAZING! The cheesecake in between the layers of vanilla cake topped with cream cheese frosting was simply divine. I can't wait to make it again and try it with chocolate cake. Yum!


Cheesecake Ingredients:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extract

Vanilla Cake Ingredients:
1 stick (1/2 cup) unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
1 1/2 cups granulated white sugar
3 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
concentrated gel paste food coloring - red and blue

Cream Cheese Frosting Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioner's sugar, sifted

Brownie Bottom Chocolate Lush

One of my family's favorite desserts is Chocolate Lush. Lately on Facebook I've seen people post a version that uses a brownie base. I adapted it and made my version for the boys. They loved it! It is definitely rich when you make it with the brownie bottom, but it's very yummy!






Ingredients:

1 box brownie mix (the kind that fits a 9 x 13 pan) and the ingredients called for on the box
1 8oz. package cream cheese, softened (I use reduced fat)
1 cup powdered sugar
2 8oz. packages whipped topping (I use light)
1 3oz.  package instant chocolate pudding (I use sugar free)
1 3oz. package instant vanilla pudding
3 1/2 cups milk (I use skim)

Directions:

In a 9 X 13 pan, make the brownies according to the package. Let them cool completely (after cooling on the counter for a while, I then put mine in the refrigerator to make sure they are completely cold).

In a mixing bowl, thoroughly mix together the cream cheese and the powdered sugar. Fold in one container of the whipped topping.

S…