Tag Archives: cream cheese

Spiced Pumpkin Cake with Maple Cream Cheese Frosting

This is a delicious more casual alternative to pumpkin pie . Bring in the Autumn !

This is a delicious more casual alternative to pumpkin pie .Bring in the Autumn! 

 

Preheat oven 350

Grease and flour 2 round 8 “ cake pans

 

3 cups flour

1 1/2 cups Sugar I like mixing both granulated and brown sugars

1 1/2 teaspoon Baking Soda

1 1./2 teaspoon Sea Salt

1 1/2 teaspoon Cinnamon

1/8 teaspoon Allspice

1/8 teaspoon Nutmeg

1/8 teaspoon Clove

1 can Pumpkin

1 cup Vegatable Oil

3 Eggs

 

 

In a mixing bowl combine: flour, sugar, baking powder, baking soda, salt, cinnamon allspice,nutmeg,clove. Add pumpkin, oil and eggs . Mix well.

Pour even amount of mixture in each pan.

Bake 25-30 min .

Check for doneness. (this cake doesn’t rise that high)

Remove from oven and cool 15 miuntes.

Remove from pan and cool .

 

Frost with Maple Cream Cheese Frosting.

 

 

Maple Cream Cheese Frosting

 

1   8 oz package cream cheese

1/4   lb softened butter

3   tablespoon maple syrup

2 1/2   cups powder sugar

pinch sea salt

 

 

Beat together cream cheese, butter and maple syrup and a pinch of sea salt until smooth.

In small amounts add powdered sugar.

Beat until smooth .

Frost cooled cake.

 

Keep in refrigerator.

 


Pumpkin Roll

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Usually pumpkin sweets are seasonal , but sometimes there’s just too much time between now and Autumn !

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.


Rustic Poundcake

You can’t go wrong with this family recipe. Its flavor is fit for a king. King Joe that is , its my dads favourite he likes his topped with fresh whipped cream and sliced peaches. Oh my !

Large Tube or Bundt Pan

Bake  180c/350f

  • 3 cups flour -pre sifted
  • 6 tablespoons cornstarch
  • 4  1/2 teaspoons baking powder
  • 3/4 teaspoons salt
  • 8 oz cream cheese-softened
  • 5 eggs-beaten well
  • 2 cups sugar
  • 1 cup milk
  • 1/2 lb. butter (2 sticks)
  • 2 teaspoons vanilla

Cream together Butter ,Sugar and cream cheese (Kitchen aid with the paddle attachment works great)

 In a small bowl beat together milk eggs and vanilla.

in a seperate bowl place Flour, CornStarch, Baking Powder and Salt.

Alternating in small amounts,

add milk mixture and dry ingredients 

 to the Cream Cheese mixture.

Beat until smooth. 

Pour batter into a greased and floured tube pan.

Bake for 1 hour and 10 minutes.

Let cool for 45 minutes before removing from pan.

Serve either plain or with sliced peaches and whipped cream.

Father knows best !


Peach Raspberry Cobbler with Cream Cheese Pastry Crust

Cobbler is a top crust pie .If you want a top and bottom crust “pie” double the pastry recipe.

PASTRY

!/4 Lb Cold Butter -cut in cubes (about 8 pieces)

1 teaspoon sugar +1 more for sprinkling later

1 1/2 cups flour + more for dusting  work surfaces

pinch salt

8 oz. cream cheese- cut in cubes (about  10 pieces)

In a large bowl combine sugar, flour, salt. Mix well.

Add butter cubes . Using your hands quickly pinch the butter and flour mixture until it starts to look like crumbs. Add cream cheese pieces, pinch together until all starts clumping together.

Turn dough onto surface and  knead together,just until incorporated.

Shape dough into a flattened circle about 8×8. wrap in plastic and refrigerate for 15 minutes.

Filling

3 Peaches- peeled and sliced

1/2 pint raspberries

1 teaspoon vanilla

juice of 1/2 lemon

1 teaspoon cornstarch

In a large bowl combine all ingredients and pour into a buttered pie plate.(I like a ceramic pie plate but metal is fine)

Generously flour your work surface.

Working quickly ,roll out Pastry dough, rolling away from you, rotating dough so your circle stays even.

cut into  10  – 1 inch  strips

Brush off excess flour 

Lay strips in a lattice formation over fruit. 

Trim any overhanging dough either by cutting it or by folding in under itself around rim of dish.

With remaining strips , fold dough around the entire rim of the pie.

Scallop the edges with your fingers to bind dough together and to  make a pretty pie pattern.

Egg Wash:

Beat together:

egg yolk + 1 teaspoon milk

Lightly brush dough with egg yolk and milk mixture.Be careful not to put too much egg wash on the rim as it will brown quicker than the rest of the cobbler.

Sprinkle dough with sugar.

Refrigerate for 20 minutes.

Bake @ 180c/350f  for 40-45 minutes.


Marble Cheesecake

Create your own work of art

Preheat to  180c/350f

9” Springloaded Cheesecake Pan

Crust

  • 1 ¼ cups  Nabisco Chocolate wafers- blitz in cusinart until powdery
  • 5 tablespoons butter- melted
  • ¼ cup brown sugar

In a bowl, combine all ingredients. Using your hands, press mixture onto the bottom part of cheesecake pan.

Bake for 15 minutes.

Chocolate

  • ¼ pound chocolate-melt over double boiler

 While Chocolate is melting- prepare

Cheesecake Filling

  • 3   8oz. packages of cream cheese
  • ¾ cup sugar
  • 2 tablespoons flour
  • 3 eggs-beaten
  • 2 teaspoons vanilla

 Combine soft cheese , sugar and flour. Mix at medium speed until well blended . Add eggs . Blend in vanilla. Please be mindful not to over mix.

Pour half mixture on top of crust.

Drizzle half the chocolate on top.

Pour in remaining  batter .

Drizzle the rest of the chocolate over top of batter . With a long wooden skewer or a knife , make 3 big figure 8 patterns through chocolate and batter carefully minding not to scrape the crust.

Pretty right?!!

Bake for 50 minutes.

Run a knife around sides of pan to loosen the cake.

Remove the  outer circle of  the springloaded pan.

Cool for 2 hours at room temp. Refrigerate for at least  2 hours before serving.


Smoked Salmon Mille feuille

Brunch of champions

Prepare Puff Pastry

1 Sheet Puff Pastry

Heat oven to 375f /190c

Place pastry square on a cookie sheet lined with parchment paper.

Preforate the pastry with a fork in several places.

Cover cookie sheet with another cookie sheet and bake for 10 minutes.

Reduce heat to 250f/120c

Bake for an additional 30 minutes.

Remove from oven and cut pastry into 6 even rectangles. Cool.

Prepare Fennel Crème

Combine ingredients and mix until smooth. I blitz them in a mini food processor but you can hand blend them easily.

 

4 oz Crème Fraiche or sour cream

4 oz cream cheese-room temp

2 tablespoons fennel-chopped

6 mint leaves

1 tablespoon Chives- chopped

juice of ¼ lemon

pinch sea salt

pinch cracked pepper

ADD about  12 capers and mix

Prepare and set aside

Smoked Salmon- cut salmon slices to fit puff pastry rectangles

½ cucumber –seeded and julienned

1 teaspoon Fennel fronds-chopped

Assemble Mille feuille

Place one rectangle of puff pastry on plate

Smear on Fennel crème

Line with Cucumbers

Top with Salmon

Top with another Rectangle of Puff Pasrty

Smear on Fennel Crème

Line with cucumbers

Top with Salmon

Top with a rectangle of  Puff Pastry

Top with a dollop of Fennel crème and sprinkle with Fennel Fronds

Makes 2

ENJOY !!


Pumpkin Roulade

Once again its time to let pumpkin take you right through the holiday season. This unforgettable cake is pretty enough for any holiday celebration

Preheat oven to 190c/375f

Grease and FLOUR baking sheet pan.

Dishtowel bigger than your sheet pan-or you can use parchment paper.

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 teaspoon lemon juice

¾ cup flour

1 teaspoon baking soda

1 teaspoon ginger

½ teaspoon white pepper

½ teaspoon nutmeg

½ teaspoon salt

1 cup chopped walnuts

1/8 cup Confectionary Sugar to sprinkle over top of dishtowel.

Beat eggs for 5 minutes.

While eggs are beating

Sift together flour, baking soda, ginger, white pepper, nutmeg and salt.

Set aside.

Slowly add sugar into beating egg mixture. Incorporate and turn off mixer.

In a separate bowl combine lemon juice and pumpkin.

Gently fold pumpkin mixture into the egg mixture.

And gently fold in Flour mixture into egg mixture.

Pour batter onto GREASED AND FLOURED baking sheet and spread evenly making sure to reach all the way into every corner.

Sprinkle with half your walnuts.

Bake for 15-20 minutes.

Loosen around edges of cake with a spatula. Sprinkle dishtowel generously with powdered sugar to prevent cake from sticking later.

Turn cake onto dishtowel.

Quickly roll towel and cake together and let cool.

Filling and Frosting

Beat together:

12 oz Cream Cheese-room temp

8 tablespoons Butter -room temp

1 teaspoon vanilla

add

2 cups Confectionary Sugar in small increments until blended.

Beat until smooth.

Unroll cooled cake. Spread half the frosting evenly over entire cake. Reroll cake.

Set cake seam down onto oblong platter.

Frost with remaining frosting using long smooth strokes.

Sprinkle down the center with remaining nuts for decoration.

Refrigerate for at least 1 hour before serving.

If making cake for another day do not frost. Just foil and refrigerate until ready to serve. Then frost and place in refrigerator for 1 hour before serving.