I was getting ready for a great outting yesterday. Then, out of nowhere, I kena FFK. T-T Felt a little pissed off. *ya owe me an air ticket, girl!* Well, at least I did enjoy myself browsing through Kinokuniya's vast selection of Japanese craft books. Spent a good two hours there. :PBefore heading back home, I dropped by the supermarkets to get some ingredients for making Carrot Cake Pancakes.{
With my love of everything cooking, baking, recipes and cookbooks you would probably think I have a number of favorite 'cooking shows' on television that I absolutely *must* watch. If you thought so however, you would be wrong.It just so happens that I quit watching tv a decade ago. That makes me sound awfully old doesn't it!? LOL. I'm only 38 but yes, it's true; I don't watch tv. I quit wa
I had another picture of this dessert but half the frame was filled with Andrew's mouth about to chomp down on the slice of pie and he wouldn't let me use it.But it would have been appropriate because the photo really conveyed the intense longing this pie seemed to create around the table when I served it up.Not that it's really surprising--with brownies, pies, cream cheese and chocolate would you
Please welcome guest author Garrett McCord of Vanilla Garlic who shares his recipe for some of the best cupcakes we've ever had. ~Elise Most coconut cupcakes are often a bit too dense and flavorless in my opinion, often presenting bland cake with a avalanche of coconut plopped on top. Tired of coconut cupcake posers, I decided to develop a recipe that would really rally in the flavor of coconut i
Nance, asked in the comments section for the recipe so I thought I'd take a picture of one I made last night and share here. Now this may look very plain and basic but it is actually very yum. Don't be afraid to try it if you don't like baked cheesecakes, as I didn't like them either, until now so you never know you may love these too!The recipe is from the Low Carb Friends Forum, make sure to che
1/2 cup chopped onion1 clove garlic, minced1 tbsp. cooking oil28 oz. can tomatoes1 tbsp. honey1 tbsp. chili powder1/2 tsp. ground cumin1/2 tsp. ground coriander16 oz. fresh mushrooms, sliced2 tbsp. margarine8 oz. pkg. cream cheese, cut up1 cup sour cream3/4 cup sliced green onions8 - 7 inch flour tortillas2 cups shredded pepper cheesedash ground red pepperCook onion and garlic in oil until tender.
Every cuisine in the world has an ingredient or Dish that acts as a digestive aid. There will be a dish that acts as a coolant that stabilizes the body temperature. Yogurt acts as both a digestive aid and a coolant. Countries with hotter climate and spicier food tend to use Yogurt [...]
Strawberries and cream cheese dip!
8 oz Strawberries, frozen, unsweetened, thawed (or fresh)
4 oz fat free cream cheese, softened
1/4 cup Sour Cream, reduced fat
1 tbsp Sugar
Directions
Place strawberries in food processor or blender container; process until smooth.
Beat cream cheese in a small bowl until smooth.
Stir in sour cream, strawberry puree, and sugar.
Cover and refrigerat
2 cup Water
1 Tbsp Plus 1 teaspoon Cajun or Creole Seasoning
1 lb Small shrimp, peeled
1 lb Cream cheese, at room
Temperature
5 Tbsp Reserved shrimp broth
2 Tbsp Lemon juice
2 tsp Onion powder
2 tsp Hot sauce
1 tsp Garlic powder
1/2 tsp Salt
1/2 tsp Cayenne pepper
2 Tbsp Minced green onion
2 Tbsp Minced parsley
Bring 2 cups of water to boil in [...]
To my mind, cream cheese is an indispensable helper of every woman when it comes down to cooking. Used in bagels, cakes and cookies cream cheese makes them very nice and savory owing to its sweet and mild taste.
2 cups flour
1 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 ounces package cream cheese, softened
2/3 cup sugar
1 [...]
Last week while I was doing the baking of the cupcakes and cheesecake for Easter Sunday I ended up with leftover frosting from the cupcakes. I knew exactly what I wanted to do with that frosting! I baked a large pan of pumpkin bars as well and while they were baking I added softened cream cheese to my cupcake frosting and now that I had 'cream cheese' frosting it was going to be absolutely yummy on my pumpkin bars! (And it was!)Cream Cheese Frosting1 c shortening1 c butter8 oz. cream cheese, soft4 c powdered sugar3/4 c marshmallow cream4 t vanilla extractCream the butter, shortening and cream cheese until smooth. Add the rest of the ingredients and beat on low 30 seconds and high 2-5 minutes until it looks like whipped cream.The Pumpkin Bars - batter stage before bakingPumpkin Bars 2
I know you love brownies. Everybody loves brownies.Okay, maybe not everybody. Not my weird sister, who does NOT like chocolate, and therefore does not like brownies. I still don't know where she came from. I really think she was an alien baby. Don't tell her though... it might hurt her feelings... of course, she's also the skinniest person in my family... maybe that weird "no chocolate" thing has something to do with it! Oh well... I still love you Lee.Here's my wierd "no-chocolate" sis when she was about 5 I think...Is she cute or what?On to the more important subject of brownies (sorry sis!)...These brownies will knock your socks off! They'll knock the hubbie's socks off too! They are easy, simple, super "chocolate-y", and utterly delicious. If you haven't used that wonderful wonderful g
Many Chinese restaurants offer a simple dessert item called Cream Cheese Puffs or Cream Cheese Wontons. Very (very!) similar to Crab Rangoon, Crab Wontons, etc. these do not have seasonings, crab or sauce in them. Some places sprinkle the finished goodies with a light dusting of powdered sugar, but me and my crew love them just as they are - no sugar needed!Excellent with plum sauce, we can't make enough of these, they're the first to go at every meal they are served! Excellent as an appetizer as well.Cream Cheese Wontons1 package wonton wrappers - small! Not egg roll wrappers (Melissa's is one popular, easy to find brand)1 - 8 oz. block cream cheesewateroilUsing whatever way you find works best for you, place about 1 1/2 teaspoons of cream cheese inside each wrap and fold over, seali
I paid 7900 ($7.90 US) won for this cream cheese. The size is about 4" round and 3/4" thick. It's brand new in the cheese section at my Home Plus and I just couldn't resist. I also bought some bagels to go along with it. I have found very little cheese in South Korea unless it's pizza cheese (shredded mozzarella). I've been craving a flavored cream cheese and lo and behold, it was there. Now, if we could just get a "Chipotles" here I would be in food heaven. My trip to the Traditional Folk Village was cancelled because of the snow on Tuesday. The village would have been very muddy yesterday. We are going to try to go tomorrow. Yoga class was brutal today. It seemed a lot of the exercises were focused on the knees. My knees were like jelly by the end of class. My buddy left earl
At the request of those Crazy Hip Blog Mama's, this is one of my favorite dishes during the holiday. Easy to make and fun to eat! Throw it on your list of appetizers and your guests will go wild! Cream Cheese Yum! 10 slices Deli Ham10 small green onions (cut off root and leave about 1 1/2 inch of green stem)10 slices thin Salami10 baby dill pickles quarters1 small tub spreadable cream cheese Spread cream cheese onto piece of ham or salami, add an onion or pickle (not both) and roll up. Switch off so you have half ham with pickle and the other half with onion, and do the same with the salami. Refrigerate for 1 hour and serve chilled. Variations: Use flavored cream cheeses and try other deli meats. Turkey is very good with the cream cheese and cranberry sauce.
Another cookie that I remember with fondness was made by my mom's friend Laura. I remember one day when I was 7 or 8, I think it was "parent-conference" day at school. I stayed with Laura and her new baby that day while Mom and Dad attended the conferences. What I remember best about that particular visit with Laura was that she let me help her make some sort of cookie that I fell in love with. They were soft and buttery, not too sweet, and seemed to melt in your mouth. I still have no idea what those actual cookies were, but the cookies I am sharing with you today bare a close resemblance.These cookies are very easy to make and I think I have discovered an extremely versatile gluten-free dough. I am seriously considering, making this dough (minus the sugar) and rolling it out for a pie shell. The first time I made these cookies I simply baked them as rolled tablespoons of dough. Then I realized that the dough did not spread AT ALL... which wasn't necessarily a bad thing. So I too
These are great fall cupcakes. This is a Rachael Ray recipe that I have wanted to try on the boys for awhile now.They love anything with pumpkin (especially my pumpkin bread) ,so they will be very happy to have these as an after school snack. I used a box of gingerbread cake mix and it was very quick to put together.When the cupcakes were baking I made the icing.I did not have any crystallized ginger,but will definitely have some on hand for the next batch.And there will be a next batch. :)Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting1 box prepared gingerbread mix, prepared to package directions for cake8 ounces cream cheese, softened1/2 cup canned pumpkin puree 1/4 teaspoon grated nutmeg 1 orange, zested 1/2 teaspoon vanilla extract 3 1/2 cups powdered confectioners' sugar Shaved crystallized ginger, for garnishPreheat the oven to 375 degrees F.Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the
How appropriate for this particular Sunday Weigh In....Shoot, I did not lose any weight form last week to this week which means;NO BAGEL AND CREAM CHEESE FOR ME TODAY!Boo hoo, boo hoo. But it's like that, I seem to go down in chunks. I also maybe didn'tt eat enough this week, because boy did I feel bad!I love this Sunday postcard from Post Secret. I can relate to the them of losing 30 lbs and dying while trying...This is frigin hard...Stuck at 130 for now.....I bought the coffee table book that just came out by the guy that has the blog of Post Secret. Every time I open it, I find something new. Anybody who is nosy about other people should love this blog and book, because it's fabulous...at least in my humble opinion. I'm a very inquisitive person and reading about peoples darkest secrets intrigues me.I can see from this video I need a bikini wax...but its getting cold around here and I need the hair for warmth! Tehe, tehe....plus, who should I wax for? Daisy and Pinky don't min
Quite some time ago, my husband bought me a box of chocolate truffles and guess how much it was? S$1.50 a piece!! My God! So expensive and my heart pains each time I took a bite. It was very good but no matter how much I love those, I refuse to buy them again. It was an extravagant indulgence.I found a Chocolate Truffles recipe in a 'small' recipe book on Chocolate, my husband bought when he bought the oven for me. I did some adjustments to it and made these instead.Everyone at home love it and it's cheap to make!Ingredients:180g Confectioner's Sugar aka Icing Sugar60g Cream Cheese (I use Philadelphia Cream Cheese)100g Unsweetened ChocolateCocoa Powder for rollingHow to do it:Mix cream cheese and sugar together.Melt Chocolate using double boil method.Add to the cream cheese and sugar.Mix well.Scoop some mixture and roll into balls.Refrigerate for an hour to harden.Pour some cocoa powder on a plate.Place chocolate balls on the powder.Roll to coat evenly.Pop one in your mouth now and
This is by far the softness of the 3 Spritz cookie recipes. The cookies soft texture is mostly due to the inclusion of cream cheese. This recipe suggests using vanilla and orange zest for flavoring. Try experiment with your favorite flavors instead.
Preheat oven to 350*
Ingredients
2 1/4 C all-purpose flour
1/4 tsp salt
1/4 tsp ground cinnamon
1 C butter
1 (3 oz) package cream cheese, softened
1 C white sugar
1 egg yolk
1 tsp vanilla extract
1 tsp orange zest
Instructions
1. Cream together butter and cream cheese.
2. Add sugar.
3. Egg yolk and beat until beat until light and fluffy.
4. Stir in the vanilla and orange zest. At this point make sure all ingredients are well blended.
5. In a separate bowl, combine the flour, salt, and cinnamon.
6. Gradually add flour mixture to the sugar mixture a little at a time.
7. Color using the zip-lock bag method.
8. Chill dough for 10 minutes. ( no longer)
9. Add to cookie press and press cookies approximately 2″ apart.
10. Bake for 12 to 15 m
This is shortbread with jam topping and it is OUTRAGEOUS. The coconut flour is what makes the fiber high and the carbs low. Protein comes from the cream cheese. It only takes a minute to whip up, and it is a diabetic's dream come true.CREAM CHEESE SQUARES - 6 servings8 oz fat free cream cheese1/8 tsp sea salt1/3 cup Splenda1/2 cup coconut flour4 tbs sugar free fruit preserves or jamBlend together cream cheese, salt, and Splenda. Add coconut flour and mix thoroughly. Layer batter on the bottom of a greased 8" by 8" pan. Bake at 375F for 18 minutes. Spread 2 tsp preserves on each of six pieces and cut unto bars.Fat 3gm carbs 15gm Fiber 7gm Protein 8g calories 116
This is shortbread with jam topping and it is OUTRAGEOUS. The coconut flour is what makes the fiber high and the carbs low. Protein comes from the cream cheese. It only takes a minute to whip up, and it is a diabetic's dream come true.CREAM CHEESE SQUARES - 6 servings8 oz fat free cream cheese1/8 tsp sea salt1/3 cup Splenda1/2 cup coconut flour4 tbs sugar free fruit preserves or jamBlend together
This morning, I went to KLCC to relieve myself of the urge to buy some things. *Kawaii that is* Got myself a mushroom die-cut memo pad with 2 designs and a San-X dessert bunnies mini memo pad. And also a desserts-themed envelopes pack with 3 mini envelopes and 5 large ones. I just love foodies, don't you? :D Also, I got myself a CUTIE Japanese magazine, featuring kawaii rooms and living spaces of Japanese teenage girls. It's a very colourful mag, and fully loaded with detailed pics of possessions, furniture and decorations. Although I cannot understand the writings, hoefully I'll gain inspiration from the pics to decorate my room. :)Besides that, I sort of over-splurged on Japanese snacks at Isetan. :( There was this Meiji (Japanese confectionery and snacks manufacturing company) promotion, and tons of Hello Pandas, Yan Yans, and Puccas were luring me to buy. Why I over-spended my $$ - one reason was my own un-alertness and greediness. I saw this sign saying that "Purchase above RM5
It is yet again cold,windy and snowing here in Pennsylvania and I wanted to make a batch of cupcakes.I googled coconut cupcakes and I found this one. My husband loves coconut (me, not so much) but I must admit these were very tasty.I found the recipe when I was browsing www.cupcakestakethecake.blogspot.com . Originally from www.bakespace.com .Coconut Cupcakes with Almond Cream Cheese Frosting Ingredients: 1 1/2 c cake flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon of salt 3 large eggs 6 oz. unsalted butter (room temperature) 1 c sugar 3/4 teaspoon pure vanilla extract 3/4 teaspoon almond extract1/2 c buttermilk8 oz. sweetened flake coconutDirections: * Heat oven to 375 degrees. Line cupcake tin with paper liners. * Sift the dry ingredients together in a medium mixing bowl, and set the bowl aside. *Break eggs into a small bowl, add vanilla and almond extract and whisk lightly and set aside. *In the bowl of an electric mixer fitted with the paddle attachment, cre
