Sentences with phrase «ounce cream cheese»

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

For The Cupcakes... 5 1/2 ounces cake flour5 1/2 ounces super fine sugar6 ounces unsalted butter softened3 large lightly beaten eggs 1/2 teaspoon vanilla essence1 teaspoon baking powder1 tablespoon maple flavored syrup For The Cream Cheese Icing... 1 ounce unsalted butter softened3 ounces cream cheese softened2 cups powdered sugar1 tablespoon lemon juiceMaple sugar to sprinkle Method: Preheat your oven to 350 ° F (180 ° C) and prepare 12 paper cupcake cases in muffin tins.

Ombre Strawberry Frosting: 16 ounces, Heavy Cream Or Canned Chilled Full - Fat Coconut Cream 3 ounces Cream Cheese of choice, Softened (Use vegan cream cheese if you want this to be dairy - free) 1 - 1 1/2 teaspoon Pure Vanilla Extract, to taste 4 Tablespoons Raw Honey Or Agave 2 Tablespoons Brown Rice Flour or Oat Flour 8 Tablespoons (1/2 cup) Dehydrated Strawberries, blended until powdered.

Cherry Cream Cheese Filling 1/2 cup (1 stick) butter 4 ounces cream cheese softened 1 teaspoon pure vanilla extract 1 1/4 cups powdered sugar 1 cup dried cherries, finely chopped

The Cream Cheese Pasty 3 sticks (12 ounces) unsalted butter at room temperature 12 ounces cream cheese at room temperature 1/2 tsp salt 3 cups unbleached all - purpose flour

For the Jalapeno Cheddar Cream Cheese plug: 6 ounces cream cheese, room temperature (I had 1 / 3-less fat on had so that's what I used) 2 ounces white cheddar cheese, shredded 1 - 2 jalapenos, finely diced, depending on desired heat level (go ahead and use 2!)

Cheesecake Filling: 8 ounces cream cheese, at room temperature 1 large egg yolk 6 Tbs.

CREAM CHEESE ICING: 4 tablespoons (1/2 stick) salted butter 2 ounces cream cheese 3/4 cup powdered sugar, sifted 1/2 teaspoon vanilla extract

For the Cheesecake: 32 ounces cream cheese, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar 2 cups (about a 15 - oz can) canned pumpkin 4 eggs, at room temperature 2 1/2 tablespoons heavy cream 1 tablespoon vanilla extract 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice

For the frosting 16 ounces cream cheese, softened 1 cup (2 sticks) butter, softened 1 1/2 teaspoons vanilla extract 3 cups powdered sugar, sifted

3 cups powdered sugar 1/2 cup unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 3 TBSP maple syrup 1 tsp vanilla

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 the Cheesecake Layer 8 ounces cream cheese, at room temperature 1/2 cup granulated sugar 1 egg 1/2 tsp vanilla 2 tsp flour

For the Cream Cheese Icing... In the same bowl that you used for the cinnamon filling, mix together, using the hand mixer again: 2 cups powdered sugar 2 ounces cream cheese 1 tsp vanilla 4 T. milk

16 tablespoons (2 sticks) unsalted butter, softened 3 cups (14.4 ounces) all - purpose flour 1 cup instant milk powder 1 1/2 teaspoon baking soda 3/4 teaspoon baking powder 2 large eggs 2 teaspoons vanilla extract 8 ounces cream cheese, softened 1 cup (7 ounces) packed light brown sugar 1 cup (7 ounces) granulated sugar 1 teaspoon salt 2 cups coarsely chopped macadamia nuts 2 cups coarsely chopped white chocolate

1 can Rotel tomatoes and green chilies 8 ounces cream cheese, full fat 1 pound pepper jack cheese 8 ounces sour cream, full fat 3/4 cup whole milk (or half & half)

For the Filling: 8 ounces cream cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon yogurt 3 tablespoons sugar 1 cup fresh peaches, chopped and pureed (reserve 1/2 cup for serving) 2 tablespoons flour 1 tablespoon vanilla extract

You'll Need — 8 ounces cream cheese — 1/2 cup blue cheese dressing — 1/2 cup red hot sauce — 8 ounces cooked chicken breasts, shredded (You can use rotisserie, grilled, or poached)-- 1 cup shredded mozzarella (or Monterey jack, blue cheese, or any of your favorite cheeses)

here it is Frosting 16 tablespoons unsalted butter, softened 3 cups (12 ounces) confectioners» sugar 1/3 cup buttermilk powder 2 teaspoons vanilla extract 1/4 teaspoon salt 12 ounces cream cheese, chilled and cut into 12 equal pieces INSTRUCTIONS Using stand mixer fitted with paddle, beat butter, sugar, buttermilk powder, vanilla, and salt on low speed until smooth, about 2 minutes, scraping down bowl as needed.

Non-stick cooking spray 1/4 cup (1/2 stick) unsalted butter, melted 2-1/2 cups finely crushed cream - filled chocolate sandwich cookies (about 25 cookies) 16 ounces cream cheese, softened 7 ounces marshmallow creme 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup coarsely crumbled cream - filled chocolate sandwich cookies (about 7 cookies), plus more for garnish

1 cup heavy whipping cream, cold 16 ounces cream cheese, softened 1/3 cup whole milk 2 teaspoons vanilla extract 3/4 cup powdered sugar 1/4 cup Irish Cream

Cream Cheese Glaze: 4 Tablespoons butter 2 ounces cream cheese 1 1/4 cups powdered sugar 1 teaspoon vanilla extract

ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4...

ingredients TIROPITA 16 ounces whole milk ricotta 8 ounces cream cheese (softened) 3/4 cup parmesan (freshly grated) 3/4 cup Greek feta (crumbled) 1 tablespoon olive oil 2 tablespoons fresh dill (finely chopped) 1/2 teaspoon Kosher salt 1 teaspoon freshly ground pepper 1 package phyllo dough (thawed) 1 stick unsalted butter (melted)

Frosting 2 tablespoons unsalted butter at room temperature 4 ounces cream cheese, softened 4 tablespoons light brown sugar, packed 1 teaspoon rum or pure vanilla extract 1 teaspoon ground cinnamon 1 to 2 cups confectioners» (powdered) sugar, sifted Whole pecans or walnuts for garnish (optional)

8 ounces cream cheese, room temperature 1 teaspoon pure vanilla extract 1/2 cup (1 stick) unsalted butter, cut into pieces, room temperature 1 pound confectioners» sugar, sifted

Filling 12 ounces cream cheese, softened 1 cup granulated sugar 2 teaspoons grated lemon peel 1/4 teaspoon vanilla extract 3 large eggs

Filling: 3 ounces cream cheese, softened 1/3 cup peanut butter, either crunchy or smooth 3/4 cup powdered sugar 1/4 cup milk 1/2 cup whipping cream, whipped (I cheated and used about 4 ounces of Cool Whip)

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

Cajun Cream Cheese Stuffed Anaheim Peppers Ingredients 5 Anaheim peppers, stemmed and cored (or more as needed, depending on the size) 8 ounces cream cheese 2 ounces shredded cheddar cheese 2 tablespoons Cajun seasoning Cooking Directions In a mixing bowl, combine cheeses with Cajun seasoning.

* 1 1/2 sticks butter at room temperature * 4 ounces cream cheese, at room temperature * 1 1/2 cups sugar (feel free to substitute palm sugar for up to half of this amount) * 3 extra large eggs, or 4 medium eggs * 1 Tablespoon vanilla extract * 1/2 cup rice flour * 1/2 cup sorghum flour * 1/2 cup tapioca starch * 3/4 teaspoon xanthan gum * 1 teaspoon salt * 1/3 cup dried, unsweetened coconut, plus extra for sprinkling

Grace - Marie's Cream Cheese Whipped Cream 8 ounces cream cheese (not nonfat), room temperature 1 pint heavy cream or whipping cream, icy cold 2 teaspoons vanilla extract (or any other extract that you choose) 1/2 teaspoon kosher salt 1/2 cup powdered sugar (or less, to taste)

Ingredients: 8 ounces cream cheese, very well softened 1/2 cup Nutella 3 cups cold heavy cream 3 8 - ounce packages chocolate chip cookies (I strongly recommend using Tate's Bake Shop cookies if you can get your paws on them.)

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

Ingredients 2 cups Oreo crumbs 1/2 stick unsalted butter, melted 16 ounces cream cheese, at room temperature 2 eggs, at room temperature 1/2 cup granulated sugar 1/4 cup + 1 tablespoon heavy cream 1 vanilla bean, halved and seeds scraped (or 1 tsp vanilla extract) 1/3 cup Nutella Method Preheat oven to 325 degrees F.

8 ounces cream cheese 2/3 cup brown sugar (1/4 cup Truvia) 1 teaspoon vanilla pinch of salt 1 pint of whipping cream

6 cups of vanilla ice cream (divided) 4 ounces cream cheese (softened) 1 cup chocolate chips 1/4 cup milk 3/4 cup powdered sugar 8 ounces Cool Whip

For the Cream Cheese Filling: 8 ounces cream cheese, at room temperature 1/4 cup granulated sugar 1/2 teaspoon vanilla extract 1 egg yolk

8 ounces cream cheese, softened 2 cup pumpkin puree (or 1 can of pumpkin) 2 teaspoon pumpkin pie spice 3/4 cup of sugar (or1 / 3 cup Truvia) 1 cup whipping cream 1/2 teaspoon vanilla

Filling 1 teaspoon unflavored gelatin 4 tablespoons water 5 large eggs (2 whole, 3 separated) 1 1/4 cups (8 3/4 ounces) sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons) 1/4 cup heavy cream 4 ounces cream cheese, cut into 1 / 2 - inch pieces, softened

For glaze 4 ounces cream cheese, softened 1/4 cup confectioners» sugar 1/4 teaspoon vanilla extract 4 - 5 tablespoons milk