Veg Cream Cheese

I debate even posting this "recipe". But it is so so good. If you are lucky enough to live in Utah and have had the opportunity to visit Rich's Bagels in Salt Lake you have had the chance to taste the BEST veg cream cheese ever! If you visit Salt Lake make sure you go there and try their veg cream cheese on an Asiago Cheese bagel...to die for! However, I no longer live in Salt Lake, so I have to make my own veggie cream cheese. Yes, I know you can buy it in the grocery store, but let's be honest the veggies are really just specks of flavor. I want veggies in my cream cheese, not specks. So I came up with this Super Simple recipe for homemade veg cream cheese. Feel free to add other veggies and try experimenting with different herbs or season salts. Get a great bagel (I like the everything bagels from Costco) add some cucumbers, freshly ground pepper, and you have yourself a great sandwich.

Orange Jello Salad

Yup, it's a classic creamy jello salad. The one that you always laugh about, but when it presents itself at a party always gets gobbled up quickly. If you want to make it look a little fancier go ahead and put some cut fruit on top right before it finishes setting. Yesterday, I decided to make one for my Book Club later in the evening to add to a tropical themed buffet table. I hoped everyone would love it...

Red Velvet Cake with Cream Cheese Frosting

Where I live it seems like Red Velvet Cake is all the rage. I see it being advertised, I see cakes and cupcakes being sold everywhere from the grocery store to cafes and restaurants. Of course I have been wondering what all the fuss is about, and I have also been wondering what is a red velvet cake? Well, from what I understand Red Velvet cake is a Southern specialty, and anyone that has seen the movie Steel Magnolias can't forget the red armadillo cake. Basically it is a very moist chocolate cake; but it is more than that - it is red for one thing, it really is velvety, and unlike other cake recipes this one calls for vinegar. It also calls for buttermilk which isn't too unusual in baking, but generally not in a cake recipe.

Lemon Sandwich Cookies

If you read this blog, it will be no surprise to you to see a lemon cookie recipe. Kelly and I both love lemons, and so last Friday night Kelly showed up at my house with a bag full of lemons and 5 or 6 lemon dessert recipes for us to try. We debated and decided to try two of the recipes, one was a failure (although we are considering making some revisions) and one was a success.

As you have probably guessed, this sandwich cookie recipe was the success of Friday night. These cookies are so so good, and the filling is irresistible. In fact we had to scold our husbands on more than one occasion for dipping their fingers into the filling as we were waiting for the cookies to cool.

Now, I warn you that while the filling is still soft it will ooze out of the sandwich as you eat, but you can just lick around the cookie as you go, which isn't so bad. Or, if you can actually wait for the filling to set, it will stay put and your cute little sandwich will not be nearly as messy and will still be equally as delicious.

Cream Cheese Brownies

With the exception of my friend Zillah's grandma's brownies, I usually don't love homemade brownies. I actually kind of hate them. Give me a Betty Crocker box mix over most recipes any day. If you read  this blog with any regularity, you know that I'm not one to prefer industrialized food over fresh. Like I said- I'm not big on brownies from scratch.

But these brownies were different. They were homemade and actually good-tasting. I think it must have been the cream cheese....cheese does make everything taste better. And it's great fun to swirl the cream cheese mixture around the batter. And unlike box brownies, I didn't need to eat 2 whole rows to feel my sugar craving dissipate. So I think the next time I have a craving for something chocolaty, I'm going for cream cheese brownies. Like maybe tonight. ;)

Graham Cracker Crumb Tarts

These little babies are basically minature cheesecakes and they are awesome. They are quite easy to make, but take a little time. Mostly just the graham crust takes time to smash all the grahams and mix and mash. I acutally put a few crackers in a blender at a time and mixed them up; this worked quite well.

    

                                 

Also be aware that these soften quickly once pulled out of the freezer. I would suggest that you pull them out about 10 minutes before you are ready to serve them. Top with fresh or frozen berries and enjoy...yes you will enjoy these, I guarantee it...

Four Layer Dessert

This is one of my husband's favorites. But as ashamed as I am to admit it, I usually do my fair share of eating a pan of this goodness...like maybe half a pan. I just can't help it. The combination of cream cheese and chocolate makes my taste buds take over all my other senses, including logic. Do I really need a fourth piece? Probably not. Am I now going to have to work out for an extra 30 minutes today? Definitely. Is it worth it? Absolutely.

There are dozens of versions of 4 layer dessert on the internet, many of which may be quite similar to this one. But my mother-in-law first sent me this recipe, so the credit for it shall go to her (thanks Martha!).

Four Layer Dessert
Recipe from Kelly's mother-in-law
Picture by Caroline

1 cup flour
1/2 cup butter, softened
1/2 cup walnuts, chopped
8 oz package cream cheese, softened
1 cup powdered sugar
2 cups Cool Whip*
2 small packages instant chocolate pudding
3 cups milk

1. Preheat oven to 375 degrees F. Combine flour, butter, and walnuts in a small bowl. Pat dough into an ungreased 9 x 13 inch pan. Bake 15 minutes. Remove from oven and cool.
2. Meanwhile, cream together powdered sugar and cream cheese. Stir in 1 cup cool whip. Spread over cool crust.
3. In a separate bowl, combine pudding and milk. Spread over cream cheese layer.
   
4. Top with remaining cool whip. Sprinkle with a few tablespoons chopped walnuts, if desired.

*Cool whip comes in both non-dairy and dairy varieties. I personally think the dairy tastes much much better, but it doesn't make a difference which one you use for this recipe.

Lemon Cheesecake Squares

It's official: I'm ready for spring. The weather lately has been taunting me with unnaturally high temperatures, melting snow, and occasional sun shine. It's making it so that I can't bear the thought of one single snowy day until next December. So, to celebrate my summer-in-the-middle-of-winter, we decided to make some spring-y cheesecake. These little cheesecakes are baked in a square pan and cut into bite-sized pieces (ok, ours might have been a little bigger than bite-sized...but they were tasty and we couldn't help it).

Being the middle of winter (oh dreary, dreary winter, why aren't you spring yet?), we didn't exactly have access to the freshest of berries. Instead, we thawed some frozen strawberries, added a pinch of sugar, and made a thin sweet syrup. I can't wait til summer when I can afford to make these with some fresh blackberries.

Lemon Cheesecake Squares
Recipe from Bon Appetit July 2009
Pictures by Caroline

Crust
9 whole graham crackers
5 tablespoons butter

1. Preheat oven to 350°F. Line an 8 x 8 inch baking pan with tin foil (leaving some extra on the sides). Grease well with butter.
2. Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers until very fine. Melt butter and add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.

Filling
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
Fresh berries

1. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
2. Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. (DO AHEAD: Can be made 1 day ahead. Cover; keep chilled).
3. Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.

Applesauce Spice Cake

I'm a firm believer that just because it's no longer fall doesn't mean you can't have all the autumnal tastiness you crave. At least I crave it. If I could eat apples, lemons and cranberries (or some delectable item containing said ingredients) every day, I think I could be perfectly satisfied for the rest of my life. I might throw a bit of chocolate in there for good measure, but since Christmas I've been feeling rather over-chocolated (hard to believe, I know). So apples it is.

This cake is perfectly, dare I say it, moist. If still slightly warm, it might seem crumbly, but once given a chance to cool off, it has the ideal cake-consistency. And it's sweet and flavorful, but not overpowering. Yum.

We chose to make a layer cake and use an orange cream frosting (I shudder with delight just thinking of it. That frosting has got to be some of the best I've ever tasted), though I think this cake is quite good enough to be served with a simple dusting of powdered sugar. You decide which you prefer.

Applesauce Spice Cake
Recipe from The All-American Dessert Book by Nancy Baggett
Pictures by Caroline

2 cups flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
1 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup unsalted butter, slightly softened
1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 teaspoons vanilla
4 large eggs
1 1/4 cups sweetened applesauce

1. Preheat oven to 350 degrees F. Generously grease a 9 x 13 inch pan or two 8 1/2 or 9 inch round cake pans.
2. In a medium sized bowl, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
   
3. In a separate bowl, combine the butter, sugars, and vanilla. Beat until the mixture is very well blended and lightened, about 2 minutes. Add the eggs one at a time, beating for about 20 seconds after each addition.
   
4. Add half the flour mixture, beating just until smoothly incorporated. Add half the applesauce and beat for about 30 seconds longer. Beat in the remaining flour mixture until smoothly incorporated; beat in the remaining applesauce just until evenly incorporated.
   
5. Turn out the batter into the pan(s), spreading evenly to the edges. Bake 30-40 minutes for a 9 x 13 inch pan, 20- 30 minutes for round cake pans. Bake until the top of the cake is browned and springs back slightly when pressed, and a toothpick inserted in the center comes out clean.
6. Transfer the pans to a wire rack and let cool completely. If making a layer cake, hold a rack flat against a pan and invert the layers onto racks. Cool completely, then frost and serve.

Orange Cream Cheese-Butter Frosting
from The All-American Dessert Book

11 ounces cream cheese, slightly softened and cut into chunks
8 tablespoons unsalted butter, slightly softened
3 - 3 3/4 cups powdered sugar
3 teaspoons finely grated orange zest
1 1/4 teaspoons finely grated lemon zest
1 tablespoon fresh lemon juice*
1 teaspoon vanilla
1-2 teaspoons water, if needed

1. In a large bowl with a mixer on low, then medium, beat together the cream cheese, butter, 3 cups powdered sugar, orange zest, lemon zest, lemon juice, and vanilla unti lwell blended and completely free of lumps. If the frosting seems to thin to spread, beat in up to 3/4 cup more powdered sugar. If the frosting is very stiff, add a teaspoon or two of water to think it to a spreadable, but still firm consisteency. Frost the cooled cake immediately.

*Because we're gluttons for orange, we felt the frosting could have used just a bit more orange flavor. Next time I think I'll try half lemon juice, half orange.

Cheese Ball

As I was making these balls of goodness last night, my husband asked why we only eat cheese balls at Christmas time. I had no answer for him. All I know is that my mom only makes one once a year, and my husband's family eagerly awaits (and then fights over) the annual Walker cheese ball. I personally think we should have them year round...but being as you're eating straight cheese that never seems to fill you up (am I the only one who looks down to find half the cheese ball consumed and my hand and cracker about to dig back in?) it might be better to keep it as a once-a-year holiday treat.

Sweet-Pepper Balsamic Sandwich

So I was making one of my favorite sandwiches for lunch the other day, and figured I should share the goodness. Lunch is always a tricky menu for me, because I want something delicious, but I don't want to take a lot of time to make anything. If this sounds familiar try this sandwich. It is simple, healthy, and so so tasty. This day I enjoyed it with a simple fruit salad made with apples, bananas, and pineapple with a bit of honey and lemon juice



Sweet-Pepper Balsamic Sandwich
Recipe and Photos by Caroline

This is an approximate recipe, meaning add and subtract how you like. The amounts below are enough to make 2 sandwiches

1/2 red bell pepper, sliced
2 full slices of red onion
1 white mushroon, sliced
1/2 tbsp olive oil
1 tsp balsamic vinegar
Italian Seasoning
salt and pepper
1/4 cup Mozzarella cheese
4 pieces white bread, toasted (wheat bread isn't very good with this sandwich)
2 tbsp veggie cream cheese or plain cream cheese

Directions:

1. Slice all of your vegetables. Heat olive oil in skillet over medium-low heart; saute peppers and onions for a few minutes until they begin to become tender, add mushrooms.
2. Season vegetables with salt, pepper, and the Italian Seasonings and let saute another minute or two. Add balsamic vinegar and cover with a lid for about one minute (note: when you add the vinegar it is going to sizzle, so watch out and cover the pan as quickly as you can to avoid a mess on your stove).
3. Once the vegetables are soft turn off the burner, but leave the pan on the stove. Leave the vegetables in the pan and pile them into the middle and cover them with the cheese; replace the lid and let the cheese melt.
4. In the meantime, toast your bread and slather each piece with the cream cheese. When the cheese on the vegetables has melted, place on your toast and make the sandwich. Enjoy!

ps..these sandwiches really are tasty!

Peppermint Cheesecake

This cheesecake is a great holiday party dessert. It is quite simple to make, it looks and tastes festive, and people love it.

Peppermint Cheesecake:
Recipe by…Caroline’s sister-in-law Rebecca
Pictures by Caroline
Makes 2

*Or you can make one cheesecake from the same amount of ingredients, which will result in a much taller, "beefier" dessert (you will need to make it in a spring form pan if you do this). The picture above is using the recipe to make two cheesecakes.

56 peppermint candies, crushed (blend them in a food processor or put double-baggie them and hit them with a hammer)
1 8 oz. package cream cheese, softened
1 can sweetened condensed milk
1 pint whipping cream

1. Whip cream in a bowl until medium-stiff peaks form.
2. In another bowl, whip cream cheese and sweetened condensed milk until smooth. Stir in the crushed candies. Gently fold in whipped cream.
3. Pour mixture into chocolate crust and freeze for 5 hours or overnight.

4. If you want to make it look fancier, melt some chocolate and swirl on top once the cake is frozen.

Chocolate Crust:
Makes 2 crusts

2 ½ cups crushed chocolate wafer cookie crumbs
½ cup melted butter
½ cup white sugar

1. Crush cookies either by hand or in a food processor until they are crumbs. Note: I was unable to find chocolate cookie wafers, so I bought a no name brand Oreo cookie and scraped out the cream filling.
2. Combine cookie crumbs, butter and sugar. Press firmly into the bottom of two 9” spring form pans, or pie dishes.

Note: I like to make the crusts first and put them into the freezer while I make the filling so that they are a bit firm by the time I need them.

-Caroline

Italian Chicken Roll-ups

These chicken roll-ups are quite simple to make, but give the appearance of something fancy.


Warm, creamy, goodness...hard to go wrong...

I posted this picture because I thought the pre-cooked roll-ups looked like beached walruses.

I serve these chicken roll-ups with angel hair pasta with butter and parmesan, and a green salad on the side. They would also go well with some orzo pasta.

Italian Chicken Roll-ups
Recipe by Caroline
Pictures by Caroline

4 (4 ounce) boneless, skinless chicken breasts
Salt
Pepper
½ cup Italian style bread crumbs

Filling:
½ cup cream cheese, softened
½ cup cremini mushrooms, chopped
½ cup sweet, red bell peppers, chopped
½ tsp dried basil

Dash of garlic salt

1. Place chicken breasts between 2 sheets of plastic wrap (I actually place them between two plastic cutting boards covered in plastic wrap) and flatten to about ¼ inch thick, using a mallet or a rolling pin. Sprinkle with salt and pepper; set aside.
2. For the filling combine the cream cheese, mushrooms, peppers, garlic salt, and basil in a small mixing bowl; stir until mixture is well combined. Spread cheese mixture evenly over the chicken breasts. Roll up and secure with wooden picks.
3. Coat the chicken rolls in the Italian bread crumbs (I put the bread crumbs in a pie pan and then I take each roll and place it in the pan and sprinkle the bread crumbs over the chicken). Place chicken on a greased baking sheet. Bake uncovered for 35 minutes at 350°; take the chicken out of the oven and let stand for about 10 minutes. Remove wooden picks from chicken and slice into ½” pieces.

-Caroline