I based it loosely off of one I can't even remember — a 1:1 ratio of room -
temperature cream cheese and butter (around 6 tablespoons), and then as much caramel as I thought tasted good (maybe 1/2 cup), a sprinkle of salt, and around 3 cups of powdered sugar until I realized adding more sugar was not going to help the runniness.
Not exact matches
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
Frosting: (measurements are approximate) 3 tablespoons vegan
cream cheese, at room
temperature 3 tablespoons vegan
butter (I like Earth Balance), at room
temperature 1 1/2 tablespoons pumpkin puree powdered sugar (start with 1 cup
and add more until desired consistency is reached) unsweetened, plain, vanilla or vanilla lite soy milk (start with 1 tablespoon
and add more until desired creaminess is achieved)
1/2 recipe
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole and unpeeled 4 tablespoons (1/2 stick) unsalted butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
Cream Cheese Pie Dough, or other good pie crust 16 ounces raw sweet potatoes, whole
and unpeeled 4 tablespoons (1/2 stick) unsalted
butter, melted 3/4 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon Kosher or sea salt 3 large eggs, room
temperature 2 teaspoons pure vanilla extract 1/2 cup full - fat sour
creamcream
Lemon - poppy seed cake with vanilla -
cream cheese frosting slightly adapted from Sky High: Irresistible Triple - Layer Cakes Cake: 3 cups (420g) cake flour * 2 cups (400g) caster sugar 4 1/2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons poppy seeds 1 cup (2 sticks / 226g) unsalted
butter, room
temperature, coarsely chopped grated zest
and juice of 1 large lemon 1 1/4 cups (300 ml) buttermilk 5 egg whites 1/3 cup (80 ml) water Vanilla
cream cheese frosting: 2 vanilla beans 5 cups (700g) confectioners» sugar, sifted 224g (8oz)
cream cheese, room
temperature 1 cup (226g / 2 sticks) unsalted
butter, room
temperature 1 tablespoon vanilla extract Preheat the oven to 180 °C / 350 °F.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted
butter, room
temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz)
cream cheese, room
temperature 6 tablespoons (84g) unsalted
butter, room
temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water
and sugar in small saucepan over medium heat until sugar dissolves.
9 graham crackers, each 2 1/2 by 5 inches 2 tablespoons plus 1/4 cup sugar 6 tablespoons unsalted
butter, melted 8 ounces bar
cream cheese, room
temperature 1/2 teaspoon pure vanilla extract 3/4 cup heavy
cream 1 pound fresh sweet cherries, such as Bing, pitted
and halved 1 tablespoon seedless raspberry jam
Ingredients: 1 3/4 cups crushed chocolate wafer cookies 1/2 cup granulated sugar - divided use 1/3 cup
butter, melted 3 (8 - ounce) packages
cream cheese, softened 1 teaspoon vanilla extract 1 cup whipping
cream or half -
and - half 4 large eggs 6 teaspoons instant coffee 1/4 cup all - purpose flour 3/4 cup white chocolate chips 1 (16 - ounce) container sour
cream, room
temperature cocoa powder for dusting (optional)
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.
2 sticks (8 ounces) salted
butter, at room
temperature 4 ounces
cream cheese, at room
temperature 1/2 cup sour
cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8 ounces semisweet chocolate, coarsely chopped (I used chocolate chips) 1 cup pecans (about 4 ounces), coarsely chopped 1/3 cup dried currants (soaked in water or spirits if very dry; drained
and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
Frosting: 2 8 - oz packages of
cream cheese, room
temperature 1 c (2 sticks) unsalted
butter, room
temperature 4 c powdered sugar 1/2 c seedless strawberry jam 3/4 c chilled heavy whipping
cream Cake: 3 c cake flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 3 c sugar 1 c (2 sticks) unsalted
butter, room
temperature 7 large eggs 2 T vanilla extract 1 c sour
cream 6 T plus 1/3 c seedless strawberry jam 2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided For the frosting, beat
cream cheese and butter in a large bowl until smooth.
ingredients FOR THE POUND CAKE: 2 1/2 cups all - purpose flour 3/4 teaspoons Kosher salt 2 sticks
butter 6 ounces
cream cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room temperature) FOR THE SPOOKY «CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (sof
cheese 2 cups sugar 3/4 teaspoon pure vanilla extract 4 large eggs (at room
temperature) FOR THE SPOOKY «
CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick butter (sof
CHEESE»: 18 ounces white chocolate compound chocolate 3/4 cup light corn syrup gel food coloring (orange
and black) TO ASSEMBLE: 1/2 cup sugar 1/2 cup water 1 stick
butter (softened)
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)
2 tablespoons
butter, softened, plus more for pan 1 package (1 pound) frozen hash brown potatoes, thawed 12 large eggs Coarse salt
and ground pepper 1 1/2 cups reduced - fat sour
cream 1 package (4 to 5 ounces) soft goat
cheese, room
temperature 4 scallions, thinly sliced
Ingredients: 1 cup all - purpose flour 1/3 cup unsalted
butter, melted
and cooled slightly 1/4 cup granulated sugar 1/4 teaspoon salt 1/4 teaspoon grated lemon peel 1 (8 - ounce) package regular or light
cream cheese, at room
temperature 1 (14 - ounce) can sweetened condensed milk 1/2 cup fresh squeezed lime or lemon juice 1 to 2 tablespoons grated lime or lemon zest Powdered sugar Additional lime or lemon peel for garnish
8 ounces
cream cheese, at room
temperature 4 ounces (1 stick, 1/2 cup) unsalted
butter, at room
temperature 1/2 vanilla bean, split
and scraped (or sub 1/2 teaspoon vanilla extract) 1/2 cup powdered sugar, sifted big pinch salt
Make sure your
butter and cream cheese are both at room
temperature when you start the recipe.
8 oz / 225 g
cream cheese, room
temperature 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt
and freshly ground pepper 1 tablespoon unsalted
butter 3 eggs, well whisked plenty of toast, for serving
Chocolate Cheesecake Recipe 12 oz Semi-sweet chocolate; chopped 1 1/2 Sticks (3/4 cup) unsalted
butter 1 c Sour
cream at room
temperature 1 ts Vanilla 3 lg Eggs 1 c Sugar 3 8 - oz packages
cream cheese; softened 1 c Chopped pecans Confectioners» sugar
and unsweetened cocoa powder for dusting the cake if desired 1 Chocolate graham wafer pie crust In... Read more»
Using a hand mixer, blend together the room
temperature butter, vanilla extract heavy whipping
cream and cream cheese.
1 pound medium shape pasta 3 tablespoons unsalted
butter 3 tablespoons all purpose flour 1/2 cup apple cider 1 1/2 cups whole milk 2 cups shredded sharp cheddar
cheese 4 ounces
cream cheese, room
temperature 3/4 cup pumpkin puree 1/4 teaspoon salt 1/4 teaspoon ground black pepper Garnish: 8 ounces bacon, cooked until crisp
and crumbled Fresh sage, fried until crisp
Bring
butter and cream cheese to room
temperature and whip together in an electric mixer until light
and fluffy.