Not exact matches
Typical Ingredients: 3
tablespoons butter, 8 ounces
cream cheese, 4 ounces confectioners sugar and chocolate wafer cookies (or Oreo cookie crust), 2 1/2 cups Cool
Whip Topping, 1 package Jello Instant Vanilla Pudding, 2 1/2 cups heavy
whipping cream, 1/4 cup white sugar
For honey -
whipped goat
cheese 4 ounces goat
cheese at room temperature 2 ounces
cream cheese at room temperature 1
tablespoon honey 1/4 teaspoon salt
Chocolate stout cake slightly adapted from the delicious Feast: Food to Celebrate Life Cake: 1 cup (240 ml) stout beer 250g unsalted butter, room temperature, chopped 75g cocoa powder 2 cups (400g) granulated sugar 150 ml sour
cream * 2 large eggs 1
tablespoon vanilla extract 275g all purpose flour 2 1/2 teaspoons baking soda pinch of salt Topping: 220g
cream cheese, room temperature 100g icing sugar 1 teaspoon vanilla extract 1/3 cup (80 ml) double
cream (or
whipping cream) Preheat the oven to 180 °C / 350 °F.
Ingredients 2 cups
whipping cream 1 cup sour
cream 1 teaspoon chicken base 1
tablespoon jalapeno juice (from bottled jalapenos) 2
tablespoons clarified butter 1
tablespoon flour 1
tablespoon bottled jalapenos, minced 1 ounce shredded monterey jack
cheese 1 ounce shredded cheddar
cheese Directions Heat
whipping cream in a heavy saucepan over high heat.
reduced fat
cream cheese, softened 1/4 Cup Powdered Sugar 1/2 Cup heavy
whipping cream (substitute 1 C. Fat Free Cool
Whip if you want a low - cal dessert) 2
Tablespoons orange zest (about 1 orange) 1/2 teaspoons almond extract 2
Tablespoons white coarse sugar, optional Parchment or Baking Paper 1 gallon freezer bag or pastry bag to pipe filling Honey Glaze: Ingredients: 1/4 c. Honey Juice from 1 large POM Wonderful Pomegranate or 2 T. POM Wonderful 100 % Pomegranate Juice Directions: Preheat oven to 400 degrees.
2 cups all - purpose flour 1/4 teaspoon sea salt 1
tablespoon baking powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan
cheese, grated 1/4 cup provolone
cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3
tablespoons heavy
whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1
tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup
whipping cream Cheddar
cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
cream cheese room temp 1/2 teaspoon vanilla extract (always use pure vanilla extract if possible) 1 teaspoon coconut extract 4 cups powdered confectioners sugar 1
Tablespoon Dark Rum (or
whipping cream)
Ingredients: 1 cup heavy
cream 3
tablespoons granulated sugar 2
tablespoons butter 1/4 cup very strong espresso 1/4 cup semisweet or bittersweet chocolate, chopped 1 1/2 teaspoons unflavored gelatin, softened in 3
tablespoons cold water 1/2 cup sour
cream 1/2 cup Mascarpone
Cheese Whipped cream and chocolate - covered coffee beans for garnish (optional)
For the
whipped mascarpone: 3/4 cup mascarpone
cheese 3/4 cup chilled heavy
whipping cream 1 1/2
tablespoons granulated sugar 1/2 teaspoon pure vanilla extract 1/2 teaspoon freshly grated lemon zest (optional)
Pin It Pin It Ingredients: 1 pint cherry tomatoes, halved 3
tablespoons heavy
whipping cream 1/2 pound fresh mozzarella
cheese, sliced 6 fresh basil leaves 1 garlic clove, minced 1
tablespoon balsamic vinegar See more at tasteofhome.com
For the Frosting 4 ounces
Whipped Cream Cheese 2
tablespoons Butter, at room temperature 1/4 cup Sugar
ingredients COFFEE MARSALA SYRUP: 1/3 cup water 1
tablespoon instant espresso powder 1
tablespoon Marsala wine 2
tablespoons light brown sugar (packed) CREAMY
WHIPPED FROSTING: 1 (8 - ounce) package
cream cheese (softened) 1/2 cup confectioners» sugar (plus 1 teaspoon, divided) 1 1/4 teaspoon vanilla extract (divided) pinch Kosher salt 1 cup heavy
cream TO ASSEMBLE: 1 store - bought 9 - inch round yellow cake 2
tablespoons unsweetened cocoa powder (to garnish)
Cream Cheese Filling: 1 8oz package of Cream Cheese, room temperature 16 oz of heavy whipping cream, whipped with 3 tablespoons sugar 1/4 — 1/2 cup of sugar, suit to taste 1 tsp va
Cream Cheese Filling: 1 8oz package of
Cream Cheese, room temperature 16 oz of heavy whipping cream, whipped with 3 tablespoons sugar 1/4 — 1/2 cup of sugar, suit to taste 1 tsp va
Cream Cheese, room temperature 16 oz of heavy
whipping cream, whipped with 3 tablespoons sugar 1/4 — 1/2 cup of sugar, suit to taste 1 tsp va
cream,
whipped with 3
tablespoons sugar 1/4 — 1/2 cup of sugar, suit to taste 1 tsp vanilla
SO... I use 1/4 C of Greek yogurt instead of
cream cheese (yogurt and hard
cheeses have the least lactose, and are therefore more tummy - friendly), and a
tablespoon of whole flaxseeds,
whip them up to a frenzy, and let them sit for 5 - 10 minutes to let the flax congeal and thicken the mixture.
Filling 1 (0.25 - ounce) envelope unflavored gelatin 1/4 cup cold water 1 (8 - ounce) package
cream cheese, softened 1
tablespoon lemon juice 1 teaspoon finely grated lemon peel 1 (7 - ounce) jar marshmallow creme 1 (8 - ounce) container frozen non-dairy
whipped topping, thawed 1 pint red raspberries, rinsed and drained
Peanutty Peanut Butter
Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double c
Cream Cheese Mouse 4 oz / 113g cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
Cheese Mouse 4 oz / 113g
cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double c
cream cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2 tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy whipping cream (double
cheese, at room temperature 2/3 cup / 160g peanut butter (try to stick to a commercial brand because oil won't separate out) 2
tablespoons / 30g unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 cup / 100g powdered sugar Pinch of fine - grain sea salt Pinch of nutmeg 1/2 cup / 120 ml heavy
whipping cream (double c
cream (double
creamcream)
Make the filling by mixing 1 c.
whipped cream, 2
tablespoons of pumpkin pure, 1 teaspoon of pumpkin pie spice, 1 teaspoon of vanilla and 2
tablespoon of softened
cream cheese.
Once the cupcakes are cool; with an electric mixer combine 8 ounces of
whipped cream cheese, 1/4 cup of soft butter and 4
tablespoons of honey.
2 cups cinnamon cereal (such as Cinnamon Toast Crunch) 2
Tablespoons butter, melted 8 oz
cream cheese 3/4 cup powdered sugar 1/2 teaspoon cinnamon 1 teaspoon vanilla 2/3 cup heavy
cream, cold
whipped cream 6 marachino cherries
Spread 2
tablespoons of
whipped cream cheese OR place 1 slice of sharp white cheddar
cheese on top of 1 piece of sour dough toast.
I like to top mine with some
whipped cream or low - carb frosting (like in this recipe: Low - Carb Red Velvet Mug Cake) Other than that you could add a
tablespoon of coconut oil, butter or
cream cheese to the dough before cooking.
Ingredients for the Filling One large bunch of Swiss Chard Salt and black pepper to taste 1
tablespoon olive oil 4 whole scallions (green onions) diced 1/2 cup heavy (
whipping)
cream 6 large egg 2 cups shredded cheddar
cheese
Peanut Butter Filling: * 8 - ounce package
cream cheese, softened * 14 ounce can sweetened condensed milk * 3/4 cup smooth peanut butter * 1
Tablespoon vanilla extract * 1 teaspoon lemon juice * 1 cup heavy or
whipped cream,
whipped until stiff