Tag Archives: cream cheese

Crescent Cherry Cheese Cobbler

17 Jan

i was in the mood for something quick and easy and this was perfect! a can of cherry pie filling, some crescent dough, and cream cheese.. what could be easier? oh yeah i used the crescent dough sheets instead of the crescent rolls so i didn’t even have to seal the seams 🙂 YUM


Crescent Cherry Cheese Cobbler
adapted from thecountrycook

1 (8 oz.) tube crescent rolls (8 crescent rolls are in one tube)
12 oz. (1 1/2 blocks) cream cheese, softened
3/4 cup granulated sugar (divided use)
1 tsp. vanilla extract
1 (21 oz.) can cherry pie filling
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 350F degrees.
Spray an 8×8 baking dish with nonstick cooking spray.

Unroll the crescent rolls. Line four (4) of the crescent rolls in the bottom of the baking dish.
Spread them out and cover the bottom of your baking dish. Seal the seams as best as possible.

Next, combine cream cheese and 1/2 cup sugar. Beat with an electric mixer until smooth.
Then add in vanilla extract and mix again.
Spread cream cheese mixture over crescent rolls in the baking dish.

Then pour pie filling on top of cream cheese layer. Spread it around evenly.

Finally, top with remaining crescent roll dough.
Do your best to stretch it out on top and seal the seams of the crescent rolls.

Pour melted butter on the top of the crescent rolls. Then sprinkle 1/4 cup sugar evenly over the melted butter. Bake for about 35-45 minutes.
Top crust should look crusty and be golden brown in color.

Slice and serve. This must be kept refrigerated if not eaten the same day it’s made.


Blueberry cream cheese bread – SRC

7 Jul

Another month another recipe for the secret recipe club. This month I was assigned chris and rachel from the keenancookbook. They started the blog to record family recipes but now there are even more from neighbors, friends, etc! We got blueberries the past two weeks in our csa box and this was the perfect recipe to use them! This was delicious! I took it out of the pan too soon and it fell apart alas no pictures of the inside but ohhh so good! Yum!!


Blueberry Cream Cheese Bread
adapted from thekeenancookbook


½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cups White Sugar
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Skinny Cranberry bliss bars

10 Jan

I’ve made cranberry bliss bars before. They’re always a favorite. Then a “lighter” version appeared in one of the blogs I read… Had to try it and it was equally delicious! Didn’t taster lighter at all!



cranberry bliss bars
adapted from skinnytaste


2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips
1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extract


Preheat oven to 350°F. Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.

In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.

In another bowl, whisk the sugars with the butter, eggs, applesauce and vanilla until light and fluffy.

Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.

Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.

Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.

Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.

*To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.

caramel Cream Cheese Baklava

7 Jul

Last week we needed help moving a big piece of furniture, so husband asked a friend for help and told me it would be easier to find help if we had baked goods available. Said friend couldn’t help so I decided to make this baklava since it wouldn’t be ready to eat til the next day…. Unfortunately for said friend he ended up being able to help, but no baked goods for him! I was apprehensive bout this recipe… Phyllo, baklava all sounded hard, but surprisingly it was pretty easy to make and ooh so delicious! Yum! Will definitely make this again. Next time I want to try using tjs caramel sauce instead of the cream cheese, caramel bits.


caramel Cream Cheese Baklava
adapted from makingmemorieswithyourkids

* 1 package of Phyllo dough (1 roll in the box)
* 1/2 cup butter, melted
* 1 tub of dulce de leche Philadelphia Indulgence Cream Cheese Spread
* 1/2 to 2/3 package of caramel bits
* 1 cup sugar
* 1 cup water
* 1/2 cup honey
* 1 tsp. vanilla

The directions are a little complicated so read through them first.
Get all of your ingredients out before you begin. The Phyllo dough dries out quickly if not done properly.
Place melted butter in a bowl and have a pastry brush for brushing it on the phyllo.
Place the tub of cream cheese in the microwave about 30 seconds – 1 minute, until it is really soft. Make sure you don’t burn it so just do 30 second spurts and then stir..
Open your bag of caramel bits.
Preheat oven to 350 degrees.
Thoroughly butter your 9×13” pan.
Unwrap your roll of phyllo dough onto a cutting board.
Cover the phyllo dough with a layer of plastic wrap and place a damp kitchen towel over the top.
Brush the top sheet of phyllo with melted butter. Grab it and the sheet below it (so you have two sheets) and place them, butter side down, in the pan. Repeat two more times, so you have 6-8 sheets of phyllo in the pan. Cover the phyllo with the plastic/damp towel.
Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with caramel bits.

Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Pour about 2-3 tablespoons of cream cheese over the top and spread. Sprinkle with caramel bits. Repeat this about 4 more times, or until you are out of cream cheese.
Butter another phyllo sheet and grab the one below it (so you have two sheets) and place them, butter side down, on top the cream cheese layer. Repeat this two times, so you have 6-8 layers on top of your last cream cheese layer. Butter the top of the baklava.

Using a sharp knife, cut your baklava into squares, being sure to cut all the way though all the layers. This was kind of hard but be patient. The phyllo will slip and slide a little bit.

Bake about 45 minutes until it’s golden brown.

While the baklava is baking, heat the water, sugar, honey, and vanilla in a saucepan. Bring to a boil, then reduce heat to the lowest setting until the baklava is done baking..
When the baklava comes out of the oven, pour the honey mixture over the top, being sure to get it in all the cuts and corners. Let cool completely, uncovered, for several hours. This is a strange and cool step. It kind of seems like it’s going to turn into a soupy, mushy mess with all the liquid. But the phyllo soaks up the honey mixture and makes it taste oh so delicious!

Carrot Cake with Tangy Orange Frosting

19 Mar

For some reason I had an abundance of carrots. A carrot cake seemed like a logical solution :). The original recipe called for 6 ounces each of goat and cream cheese. I didn’t have 6 ounces of either so I substituted mascarpone to make up the difference. This cake was really good, but I couldn’t get over the goat cheese flavor in the frosting. Husband had no clue there was goat cheese in the frosting until I told him! But every time I took a bite all I tasted was goat cheese. So I ended up scraping the frosting off the pieces I ate. Husband on the other hand ate it happily with the frosting.


Carrot Cake with Tangy Orange Frosting
adapted from thekitchn

For the cake:
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
3/4 cup olive oil
1/4 cup buttermilk
2/3 cup brown sugar, lightly packed
2/3 cup granulated sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons pure vanilla
3 cups grated carrots
1 cup chopped walnuts

For the frosting:
2 ounces cream cheese
4 ounces goat cheese
6 ounces mascarpone cheese
2 teaspoons freshly grated orange zest
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar

Preheat the oven to 375°F and place a rack in the center of the oven.

Grease 9×13 pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.

Pour batter into prepared pan. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cake from the oven and allow to cool on a rack for 10 minutes, then carefully invert out of the pans and set right side up to cool completely on the rack.

While the cake is cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, mascarpone, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.

Zucchini cake

29 Jul

I had gotten some zucchinis from the csa and had no idea what to do with them! Last year I made a frosted bars. This time I wanted to do something different. I found this recipe on allrecipes. It was ok when it was warm and just out of the oven, but when they weren’t gone a few days later we said goodbye to them!


zucchini cake
adapted from allrecipes


3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
4 eggs
3/4 cups vegetable oil
1/4 plain applesauce
3 cups grated zucchini
1 (8 ounce) package cream cheese
1/2 cup butter
2 cups confectioners’ sugar
2 teaspoons vanilla extract


Preheat oven to 325 degrees F. Lightly grease and flour 9×13 pan.
In a medium size bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well.
In another bowl beat eggs, vegetable oil, applesauce, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pan.
Bake at 325 degrees F for 45-60 minutes. Allow cakes to cool in pan. frost using Cream Cheese Frosting.

To Make Frosting: Cream together the cream cheese, butter or margarine. Add the confectioner’s sugar, a little at a time. Add 2 teaspoons vanilla and mix well. Spread on cool cake.

caramel apple cheesecake pie

12 Mar

you must go make this now! — i used tjs fleur de sel caramel sauce once again (love that stuff) — wouldnt change a thing — maybe add more caramel 🙂



Caramel Apple Cheesecake Pie

adapted from lulu the baker

for the crust:
1 1/2 cups graham cracker crumbs
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup caramel sauce
1 cup chopped pecans

for the apple filling:
5 granny smith apples, peeled, cored, and sliced thin
5 Tablespoons butter
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon

for the cheesecake topping:
8 oz cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 Tablespoon lemon juice

Preheat the oven to 375 degrees F. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter, and stir to combine. Press mixture firmly into the bottom and up the sides of a 10-inch pie plate. Bake for 6-8 minutes until crust is golden. Remove from oven and set aside to cool. When crust is completely cool, pour caramel sauce evenly over the bottom and sprinkle with chopped pecans. Set aside.

In a large skillet, melt 5 Tablespoons butter over medium-high heat. Using a wooden spoon, stir in cinnamon and brown sugar until combined. Add apples and cook until apples are tender and liquid has reduced, about 20 minutes. Let cool for 10 minutes before pouring into prepared crust.

Lower oven temperature to 350 degrees F. In a medium bowl, beat cream cheese and sugar until smooth, then add vanilla, egg, and lemon juice and beat again. Pour cheesecake topping over apple filling and bake pie for 30 minutes, until cheesecake is completely set.  Remove from oven and let cool, then refrigerate until chilled. Let stand at room temperature for 30 minutes before serving.

red velvet cheesecake cookies

20 Dec

i came across this recipe on one of the many cooking blogs i read and knew i had to make it!  we weren’t disappointed  YUM!  these cookies came out HUGE.. and definitely made double what the recipe stated.   the dough was also really oily and messy to work with!  i have another batch of dough chilling in the fridge for tomorrow – these i’ll make much smaller!  i left out the white chocolate drizzle – they were fine without it!

adding — i made a second batch of dough and filling last night – this time using fat free cream cheese and the filling would not set!  i’m pretty sure it’s the cream cheese!  i used Neufchâtel  for the first batch.



Red Velvet Cheesecake Cookies

adapted from twopeasandtheirpod


For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract

For the cheesecake filling:
4 oz cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract


1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

2. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.

3. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.