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Category Archives: cream cheese

http://citonamarie.blogspot.com/2012/04/sjokoladeddendeath-by-chocolate.html

Fudgy chocolate frosting recipe here
150 g butter, room temperature
140 g confectioners sugar
30 g cocoa
100 g dark chocolate (I use 70%)
50 ml heavy cream, room temperature
0,5 tsp vanilla extract
1 pinch of salt
(1 tbsp coffee, optional)
Begin by melting the chocolate over a water bath or in a double boiler. When it’s melted let it cool to room temperature. This is important.
Mix the butter until it’s fluffy. Remember to scrape down the sides every once in a while.
Then add some of the confectioners sugar, then som cocoa.
Keep alternating until everything is well mixed.
Add the melted chocolate and mix.
Keep mixing until its silky smooth. For about 3 mins.
Done! You are now ready for decorating your cupcakes. I used my Wilton 1B tip.

INGREDIENTS

9.5 oz. bittersweet chocolate, finely chopped
6 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp. unsweetened Dutch-process cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp. sour cream

 

To make the frosting, melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.  In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.  Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.  Frost cupcakes immediately before the chocolate hardens and the frosting sets.

http://www.projectfoodie.com/cookbook-recipes/recipe/cream-cheese-shortbread-with-toasted-walnuts.html

 

Makes about 36 cookies

 

  • 1 cup walnuts
  • 2 cups all-purpose flour
  • 1 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Tip: If you can find dulce de leche at your market and you’re in a sassy mood, go ahead and sandwich two of these cookies together with some of the caramel spread.

 

1. Preheat the oven to 350°F.

2. Place the walnuts on a baking sheet and toast them in the oven for about 10 minutes. Let the nuts cool (leave the oven on). When the walnuts are cool enough to handle, put them in a food processor and pulse 2 or 3 times, until all of the large pieces have been chopped.

3. In a medium bowl, whisk together the flour and salt. Add the chopped walnuts, and stir to combine.

4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, cream cheese, and sugar on medium speed until the mixture is light yellow and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the vanilla and mix on medium speed for 1 minute. Reduce the mixer speed to low, add the flour mixture, and mix for 20 seconds. Take the mixing bowl off the mixer and finish mixing the dough with a rubber spatula.

5. Scoop out a small round of dough, about 1 ½ tablespoons in size. Roll the scoop into a ball, place it on a parchment paper-lined baking sheet, and gently press the ball. Repeat, leaving 1 inch between cookies.

6. Bake the cookies for 14 to 16 minutes, until they are light brown around the edges. Transfer the cookies to a wire rack and let them cool.

webbie: http://www.thecurvycarrot.com/2011/10/15/banana-bread-cupcakes-with-caramel-cream-cheese-frosting/

Servings: 12 cupcakes

Ingredients

For the cupcakes:
1 and 1/4 cups all purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large ripe bananas, peeled
1/2 cup sour cream (I used low-fat, and they turned out great!)
1 and 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg
1 large egg yolk

For the caramel cream cheese frosting:
1 pound confectioners’ sugar
1/2 cup plus 1 tablespoons whipping cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1 8-ounce package of cream cheese, at room temperature
1/4 cup (4 tablespoons, or 1/2-stick) unsalted butter, at room temperature

Instructions
1. For the cupcakes: Preheat the oven to 350 degrees.
2. Line a cupcake pan with the liners of your choice.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a small bowl, using a potato masher or fork, mash the bananas until smooth.
5. Add the sour cream and the vanilla to the mashed bananas, mixing well.
6. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and sugar together at medium-high speed, until light and fluffy, about 2-3 minutes.
7. Reduce the mixer speed to medium-low and add the egg and egg yolk, mixing until thoroughly combined.
8. Reduce the mixer speed to low and alternately add the flour and sour cream/banana mixture in two additions, mixing until just combined.
9. Divide the batter evenly among the prepared lined baking cups and bake until a tester inserted into the center comes out clean, about 20 minutes.
10. Remove from the oven and let cool completely before frosting.

11. For the caramel cream cheese frosting:  In a nonstick skillet over medium heat, melt (without stirring!) 1/2 cup cup of the confectioners’ sugar (this shouldn’t take too long-watch the sugar carefully because once it starts turning into liquid, it goes very quickly!)
12. Continue cooking the sugar until it turns a golden amber color (about 1-2 minutes more), stirring occasionally.
13. Very carefully (it will bubble up vigorously, so please be careful!), add 1/2 cup whipping cream, the vanilla, and the salt, mixing well until smooth.
14. Add the remaining 1 tablespoon whipping cream and mix well.
15. Strain the hot caramel sauce over a bowl and let cool to room temperature.
16. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and cream cheese on medium speed until thoroughly mixed and smooth, about 2 minutes.
17. Reduce the mixer speed to low (unless you want powdered sugar everywhere, including in your lungs….), and slowly add the confectioners’ sugar into the mixture until smooth.
18. Add the cooled caramel to the frosting and mix well to thoroughly incorporate.

 

webbie: http://traceysculinaryadventures.blogspot.com/2011/07/holiday-weekends-and-cupcakes-for-two.html

Chocolate Frosting
from Martha Stewart (via The Way the Cookie Crumbles)

cupcakes
14 oz bittersweet chocolate, chopped fine
9 oz cream cheese, at room temperature
9 tablespoons unsalted butter, at room temperature
3 cups (12 oz) confectioners’ sugar
6 tablespoons unsweetened Dutch-process cocoa powder
pinch of salt
1 cup plus 2 tablespoons sour cream

Place the chocolate in a microwave-safe bowl and heat in 30 second intervals at 50% power, stirring in between each interval, until the chocolate is completely melted and smooth. Set aside to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until pale and fluffy, about 3-4 minutes. Sift in half of the confectioners’ sugar, half of the cocoa powder and the salt. Beat until combined, then sift in the remaining confectioner’s sugar and cocoa powder, and beat until incorporated. Add the melted chocolate and then the sour cream, beating until the frosting is smooth and creamy.