Cheesecake Swirled Lemon Butter Cake

Cheesecake Swirled Lemon Butter Cake by Cooking Classy 

Ingredients

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1/4 cup sour cream
• 2 Tbsp heavy cream
• 1 egg yolk
• 1 Tbsp lemon juice
• 1 tsp lemon zest
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp salt
• 2/3 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 1/4 cup sour cream
• 3 Tbsp lemon juice
• 1 1/2 tsp lemon zest
• 1 tsp vanilla extract

Directions

• Preheat oven to 325 degrees. In a mixing bowl, using an electric hand mixer on medium speed, whip together cream cheese and 1/3 cup granulated sugar until fluffy and smooth, about 2 minutes. Stir in sour cream and heavy cream. Add in egg yolk, 1 Tbsp lemon juice and 1 tsp lemon zest and mix until combine, set aside.
• In a separate mixing bowl, whisk together flour, baking powder, baking soda and salt, set aside. In another mixing bowl, using an electric mixer, whip together butter and 2/3 cup granulated sugar until pale and fluffy. Stir in egg. Mix in sour cream, lemon juice, lemon zest and vanilla extract. Add in dry ingredients and mix just until combine. Pour cake batter into a buttered 9 inch springform pan and spread mixture into an even layer. Pour cream cheese mixture over cake batter layer and spread cream cheese mixture into an even layer (you don't need to swirl the cake, it did it on it's own while baking). Bake in preheated oven for 35 - 40 minutes until edges are golden and toothpick inserted into center comes out clean. Allow to cool before cutting into slices.
• I tried serving and eating this a few different ways:
• 1. Serve warm garnished with lots of powdered sugar
• 2. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with sweetened whipped cream and optional fresh raspberries.
• 3. Allow to cool at room temperature 30 minutes, then cover and chill 1 hour. Slice and serve with raspberry sauce and sweetened whipped cream.

Warm Chicken Fiesta Dip

This crowd-pleasing dip is always a success, whether I follow the recipe as is or if I substitute shredded pork and stir in chopped fresh mushrooms.

Ingredients

• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground cumin
• 1 package (8 ounces) cream cheese, softened
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 jalapeno pepper, finely chopped
• 4 cups shredded rotisserie chicken
• 2 cups (8 ounces) shredded Mexican cheese blend, divided
• 1 green onion, thinly sliced
• Tortilla or corn chips

Directions

• In a large skillet, saute green pepper and onion in oil until tender. Add the chili powder, salt, pepper and cumin; cook 1 minute longer. Remove from the heat and set aside.

• In a large bowl, beat cream cheese until smooth. Add the soup, tomatoes and jalapeno. Stir in the chicken, 1 cup cheese blend and green pepper mixture. Transfer to a greased 11-in. x 7-in. baking dish. Sprinkle with green onion and remaining cheese blend.

• Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 5 minutes. Serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1/4 cup (calculated without chips) equals 103 calories, 7 g fat (4 g saturated fat), 30 mg cholesterol, 209 mg sodium, 2 g carbohydrate, trace fiber, 8 g protein.

Pumpkin Cream Cheese Danish

Recipe from Lauren's Latest

Ingredients:

1 tube crescent rolls

6 oz. softened cream cheese

1/2 cup pumpkin

1/2 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

2 tablespoons all purpose flour

for the glaze:

2/3 cup powdered sugar

4 tablespoons heavy cream or 1 tablespoon milk

splash vanilla

Directions:

Preheat oven to 375 degrees. In a small bowl, combine cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.

Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.

Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.

Fall Carrot Cupcakes with Cream Cheese Icing

Carrot Cupcakes

Makes 14-16 Cupcakes

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons cinnamon

3/4 cup vegetable oil

1 cup firmly backed light brown sugar

2 large eggs

1/2 teaspoon vanilla

1 3/4 cup carrots (about 4), peeled and shredded

1/3 cup walnuts, chopped fine, toasted lightly, and cooled

Directions:

Pretheat oven to 350°.

In a bowl, whisk together flour, baking soda, salt, and cinnamon.  Set aside.  In another bowl mix oil, sugar, eggs, and vanilla.  Stir in walnuts and carrots.  Add flour mixture and stir until just combined.  Fill cupcake liners 2/3 full with batter, and bake for 18-20 minutes or until a toothpick comes out clean. Scroll down for Cream Cheese Icing recipe.

Cream Cheese Icing

Ingredients:

6 tablespoons butter, softened

8 oz cream cheese

1 1/2 - 2 cups powdered sugar

1/2 teaspoon vanilla

Directions:

Cream butter and cream cheese until light and fluffy, about 2-3 minutes.  Add powdered sugar 1/2 cup at  a time until desired sweetness.  Add vanilla and mix well. 

Red, White, & Blue Patriot's Cake

A festive cake for a red, white and blue holiday celebration. You'll cut into this cake and people will be surprised by a burst of patriotic colors!  More Independence Day desserts & recipes headed your way.

Ingredients:

2 1/2 cups cake flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 1/4 cups buttermilk

4 large egg whites

1 1/2 cups granulated white sugar

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla extract

red and blue gel paste coloring

Directions:

1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess.

2. To Make Cake: Sift together flour, baking powder and salt. Whisk together buttermilk and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you'd like. Scoop each of the batters into their own prepared pan.

3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too.   See frosting recipe below..

tips:

*Don't use liquid food coloring to dye the cake batter. You'll end up adding too much liquid to the mixture and it won't turn out great. Gel paste coloring can be found at baking supply stores or craft stores. It's concentrated, and it will give you the deep red and blue hues you're looking for in this cake.

Here's the frosting recipe I suggest:

Pipe-able Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, at room temperature
1/2 cup butter, at room temperature
2 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Directions:

1. In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy. Mix in vanilla, then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Use the frosting to frost your cake or cupcakes immediately- either by spreading or filling a piping bag, or store in a covered container in the refrigerator until ready to use (should be used to frost the same day).

Grilled Bacon Jalapeno Wraps

This is a simple appetizer you make on the grill.   I don’t know about everyone else, but I like to use my grill year round, even in the snowy, winter months.  I’m not too worried about grilling in the cold, especially with this recipe.  Pop one in your mouth when they’re done & you’ll warm right up. 

Ingredients

6 fresh jalapeno peppers, halved lengthwise and seeded

1 (8 ounce) package cream cheese

12 slices bacon

Directions

Preheat an outdoor grill for high heat.

Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.

Place on the grill, and cook until bacon is crispy.

Serve as an appetizer for the bacon lovers (or spicy food lovers) at your next get-together. 

Bacon-Wrapped Chicken

This take on bacon-wrapped chicken is so juicy!  It's simple to prepare and it's kid approved by my daughter, Ellie! Recipe courtesy of my mom. 

Photo from KitchenScrapbook.com

Ingredients:

6 boneless, skinless chicken breast halves

1 carton (8 oz) whipped cream cheese with onions & chives

1 tablespoon butter or margarine, cubed

salt to taste

6 bacon strips

Directions:

Flatten the chicken to 1/2 inch thickness.  Spread 3 tablespoons cream cheese over each.  Dot with the butter & sprinkle with salt; roll up.  Wrap each with a bacon strip.  Place, seam-side down, in a greased 13 in. x 9in. x 2in. baking pan.  Bake uncovered at 400 degrees F for 35-40 minutes or until juices run clear.  Broil 6 inches from heat for 5 minutes or until bacon is crisp.