Peanut
Butter Cream Cheese Filling 3 (8 - ounce) packages cream cheese, softened 1 (14 - ounce) can sweetened condensed milk 4 large eggs 2 teaspoons vanilla extract 1 (10 - ounce) package peanut butter chips, melted 1 cup miniature semisweet chocolate chips
For the peanut
butter cream cheese filling, combine cream cheese in a large mixing bowl and beat until fluffy.
Not only did I make a scrumptious glaze but I also used the other half of the cream cheese to make a peanut
butter cream cheese filling.
Not exact matches
We make a double or triple batch (sometimes with half whole - wheat flour) and my kids take them in their lunches with all sorts of
fillings; hummus,
cream cheese and veggies, even peanut
butter!!
For
Filling: Beat
cream cheese, powdered sugar,
butter and vanilla extract in small mixer bowl until smooth.
Fill it with a sweetened
cream cheese mixture, fresh sliced peaches, a sprinkling of brown sugar and a pat of
butter, then baked until warmed through.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the
filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted
butter, melted and cooled Small pinch of salt 2 1/2 cups heavy
cream 1 1/4 cups confectioners» sugar, sifted 12 ounces
cream cheese, at room temperature 1 1/2 cup salted peanut
butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped
Peanut
butter and banana sponge
filled and covered with a light and creamy peanut
butter cream cheese frosting.
In the traditional version they use a buttery pastry for the rolls and then they
fill them with a
butter,
cream cheese, egg, heavy
cream and shredded
cheese mixture, so that at the end they can roll them in more shredded
cheese again.
For the
Filling: Step 1: Beat
cream cheese, 1/2 cup peanut -
butter until well blended.
To make
filling: Beat the
cream cheese, peanut
butter and sugar on medium - high speed until creamy.
Filling: 2 cups Pumpkin Puree 5 Tablespoons Coconut
Butter, softened or Vegan
Cream Cheese, softened 3/4 cup Maple Syrup or Honey 1/2 teaspoon Sea Salt 2 Tablespoons Cornstarch 2 teaspoons Pure Vanilla Extract 1 teaspoon Cinnamon 1/2 teaspoon Pumpkin Pie Spice Mix
Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted)
Filling: 3 - 8 oz pkgs
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice
cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/2 C. hot fudge ice
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form
cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and
butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.
It is really just a standard peanut
butter cookie recipe, but he mixes
cream cheese, powdered sugar, and peanut
butter to make this super rich and yummy
filling.
This no bake peanut
butter pie recipe is made into healthy single - serve miniatures, with coconut milk instead of
cream cheese in the
filling.
Filling 1/2 cup (4 ounces or 115 grams)
cream cheese, softened 2 tablespoons (1 ounce or 30 grams) unsalted
butter, softened 1/3 cup (40 grams) powdered or confectioners» sugar 1/2 cup (130 grams) creamy peanut
butter (I use Skippy but think a more natural one would work just fine here) 1/4 teaspoon coarse or kosher salt 1/2 teaspoon vanilla extract
This Mint Chocolate Chip Bundt Cake is
filled with rich chocolate flavor highlighted by a mint
cream cheese filling and a creamy ganache made with fresh
cream,
butter, sugar and Andes Mints - Amazing.
Make the
filling: In a large bowl, beat the
cream cheese,
butter, sugar, peanut
butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk.
For the cranberry
cream cheese filling Ingredients: 1 cup (8 ounces)
cream cheese, softened 1/4 cup unsalted
butter, softened 2 cups powdered sugar 1 tbsp.
Rich chocolate brownies with swirls of peanut
butter and
cream cheese filling.
Related topics: Processing & Packaging, Dairy Beverages, Sustainability, Pricing Pressures, Nutritionals, Fresh Milk,
Cheese, Yogurt and Desserts,
Butters & Spreads, Ice
Cream, Processing Equipment & Systems, Automation, Control,
Filling & Packaging Equipment & Systems
-LSB-...] Mini Muffins, Homemade for Elle Berry Streusel Muffin with
Cream Cheese Filling, Recipes to Make Funfetti Breakfast Muffins, The Pinning Mama Banana Bread Mini Muffins Recipe, Eating on a Dime Weight Watchers Peanut
Butter -LSB-...]
ingredients CAKE BARS: 1 and 3/4 cups all - purpose flour 3/4 cup unprocessed unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1 and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour
cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray
FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package
cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
for the
filling: 1/2 cup whipping
cream 1/3 cup + 2 teaspoon sugar, divided 20 ounces
cream cheese (2 1/2 blocks) 1 jar Reese's peanut
butter chocolate spread (13 ounces) 2 teaspoons vanilla 1 cup Reese's peanut
butter cups, chopped
Please remember to SHARE US with your Friends & Family:) Ingredients / Items Used: 1 1/2 cups graham cracker crumbs (180g) 1/3 cup packed brown sugar (60g) 1/2 teaspoon ground cinnamon 1/3 cup
butter, melted (80g) 2 (8 ounce) packages
cream cheese (16oz) 2 teaspoons lemon juice (10mL) 2 cups heavy whipping
cream (500mL) 1/3 cup white sugar (65mL) 1 (21 ounce) can pie
filling Mason jarsDirections: 1.
For the
Filling: 1 (8 - ounce) package
cream cheese, softened 5 tablespoons unsalted
butter, softened 1 1/2 cups powdered sugar 1 tablespoon pure vanilla extract 1 teaspoon molasses 2 1/2 teaspoon pumpkin pie spice 1 (15 ounce) can pumpkin puree
For the
Filling: 24 ounces
cream cheese, softened at room temperature 1 1/4 cups creamy peanut
butter 1/2 cup granulated sugar 1 14 - ounce can sweetened condensed milk 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 12 fun size snickers, finely hopped
It has four delicious layers, starting with a thin layer of fluffy white
butter cake, followed by a creamy smooth
cream cheese filling, on which is scattered juicy sweet blackberries, and then the whole cake is smothered with a buttery sweet cinnamon flavored streusel.
Use a
butter knife to gently swirl the brownie batter and
cream cheese filling, creating a marbled effect.
Peanut
Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese, butter, and peanut butter until s
Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the
cream cheese,
butter, and peanut butter until s
butter, and peanut
butter until s
butter until smooth.
Ingredients: 1 1/2 cups graham cracker crumbs 3 tablespoons granulated sugar 1/3 cup
butter, melted 3 (8 - ounce) packages
cream cheese, softened 1 cup granulated sugar 3 large eggs 1 teaspoon vanilla extract 1 (21 - ounce) can blueberry pie
filling Procedures: Combine graham cracker crumbs, 3 tablespoons sugar, and melted
butter in a medium bowl.
Meanwhile, for the
filling, beat
cream cheese and peanut
butter in a mixing bowl.
I added a layer of banana
cream pie
filling for a bottom layer, then chilled it long enough to firm up, and then added the peanut
butter /
cream cheese / whip
cream filling on top.
Crust 14 oreo cookies ground into crumbs 2 tbsp white sugar 1 tsp cocoa powder 1/2 cup melted
butter Filling 32oz (4 pkgs Philadelphia) cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3
butter Filling 32oz (4 pkgs Philadelphia)
cream cheese at room temperature 1/2 cup white sugar 1 tbsp vanilla 2 tsp raspberry extract.5 lb semi-sweet chocolate melted in a double boiler.5 lb bittersweet chocolate melted in a double boiler (mixed with the semisweet).5 lb bitersweet chocolate melted in double boiler but separate from previous 12oz Young's Double Chocolate Stout 4 large eggs at room temperature Topping 1/2 Cup
Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 3
Butter.5 lb bittersweet chocolate 2 tsp raspberry extract Preheat oven to 325 °F.
CAKE: 6 TBS coconut oil or
butter, softened 1 1/2 cups blanched almond flour 1 tsp baking powder 1/2 tsp Celtic sea salt 3/4 cups SWERVE (or erythritol) 1 tsp stevia glycerite 4 eggs 1 tsp vanilla extract
FILLING: 2 (8 oz) pkg
cream cheese, softened (or coconut
cream if dairy allergy) 1/4 cup SWERVE (or erythritol) 1 tsp stevia glycerite 2 tsp vanilla, divided CHOCOLATE ICING: 2 TBS
butter or coconut oil 1 oz unsweetened baking chocolate 10 TBS heavy
cream (or coconut milk if diary allergy) 1/4 cup confectioner SWERVE (or erythritol) 1 tsp stevia glycerite
Muffin Batter: 1 Cup All - Purpose Flour 1 Cup Whole Wheat Pastry Flour 1/3 Cup Dark Brown Sugar 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Ground Cinnamon 1 Large Egg, Beaten 1 Cup Skim Milk 1/2 Cup Light Olive OIl 2 Cups Finely Chopped Peeled Apples
Filling: 1 (8 Ounce) Package Light
Cream Cheese (Not Fat Free) 3 Tablespoons Maple Syrup 1 Tablespoon Orange Zest 1/2 Teaspoon Ground Cinnamon Topping: 1/4 Cup Whole Wheat Pastry Flour 1/4 Cup Old Fashioned Rolled Oats 1/4 Cup Dark Brown Sugar 1/2 Teaspoon Grund Cinnamon 3 Tablespoons
Butter 1/3 Cup Chopped Walnuts
Filling: Beat the
cream cheese,
butter, and vanilla extract until light and fluffy.
A lush chocolate ganache tops off the peanut
butter —
cream cheese filling in this wonderfully rich no - bake cheesecake.
Ingredients for
Filling: 3 or 4 medium leeks, cleaned and chopped vertically or in circles or both / 1 clove garlic, thinly sliced / 1 T
butter / 1 extra large or 2 medium eggs / 1/2 C whole milk, 1/2 C
cream (just whole milk or 2 % is fine too) / 3/4 C grated Gruyere or 1/2 C goat
cheese / 1/2 — 1 t salt, pepper to taste.
The
filling was a simple combination of peanut
butter,
cream cheese, heavy
cream and sugar.
Ingredients: Crust 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted
butter, melted
Filling 3 packages (8 ounces each)
cream cheese, at room temperature 1 cup sugar 1 cup sour
cream 3 large eggs, at room temperature 2 teaspoons vanilla extract 1/3 cup seedless raspberry jam 2 teaspoons fresh lemon juice Fresh raspberries for garnish
Make the
filling: beat
butter and
cream cheese together until smooth.
1 cup packed light - brown sugar 1 cup granulated sugar 2 sticks unsalted
butter, room temperature 2 large eggs, room temperature 1 teaspoon pure vanilla extract 2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 2 cups old - fashioned rolled oats 1 1/2 cups finely grated carrots, (about 3 large carrots - I chopped and used a mini processor) 1 cup raisins (I used 1/2 golden raisins and 1/2 currants)
Cream cheese filling (recipe below)
The
cream cheese +
butter filling is fabulous; my alteration here was to reduce the sugar to 1 cup.
ingredients CHEESECAKE
FILLING: 2 (8 - ounce) packages of
cream cheese (softened) 3/4 cup confectioners» sugar 1 teaspoon vanilla extract 1/2 cup sour
cream 1/2 cup heavy
cream ORANGE CREAMSICLE BITES: 10 ounces white chocolate chips 24 pieces store - bought candied orange peel PEANUT
BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme - filled cookies (coarsely crushed) 1 cup creamy peanut butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
BUTTER CHOCOLATE CREME COOKIE BITES: 10 ounces bittersweet chocolate chips 1/2 cup chocolate creme -
filled cookies (coarsely crushed) 1 cup creamy peanut
butter 1/2 cup confectioners» sugar 1 teaspoon Koshe
butter 1/2 cup confectioners» sugar 1 teaspoon Kosher salt
Cinnamon -
Cream Cheese Filling 4 ounces cream cheese, softened 3 Tablespoons unsalted butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1/2 teaspoon ground cin
Cream Cheese Filling 4 ounces cream cheese, softened 3 Tablespoons unsalted butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1/2 teaspoon ground ci
Cheese Filling 4 ounces
cream cheese, softened 3 Tablespoons unsalted butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1/2 teaspoon ground cin
cream cheese, softened 3 Tablespoons unsalted butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1/2 teaspoon ground ci
cheese, softened 3 Tablespoons unsalted
butter, softened 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract 1/2 teaspoon ground cinnamon
A peanut
butter lover's dream dessert looks something like this: a graham cracker crust
filled with a frozen
cream cheese and peanut
butter filling.
Cream Cheese Filling 1 (8 ounce) brick cream cheese, room temperature 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla ex
Cream Cheese Filling 1 (8 ounce) brick cream cheese, room temperature 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla e
Cheese Filling 1 (8 ounce) brick
cream cheese, room temperature 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla ex
cream cheese, room temperature 1 cup powdered sugar, sifted 6 tablespoons butter, softened 1 teaspoon vanilla e
cheese, room temperature 1 cup powdered sugar, sifted 6 tablespoons
butter, softened 1 teaspoon vanilla extract
Stacked tall in three layers they make a beautiful, enormous sandwich
filled with milky dulce de leche caramel, and a brown
butter -
cream cheese frosting that is whoa, over-the-top good.
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