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Funfetti Cream Cheese Rolls

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If you couldn’t tell already, I’m clearly obsessed with Funfetti Cake Mix. I’m just convinced that it makes everything taste ten times better when you add it to your batter! This recipe was a result of my insomnia but despite being over tired, I think it was one of my best ideas yet! Enjoy!

Funfetti Rolls

Adapted from Mel’s Kitchen Cafe

Rolls

  • ½ cup warm water
  • 2 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1 cup Funfetti Cake Mix
  • ½ cup butter, melted
  • 2 eggs
  • 1 teaspoon salt
  • 5 cups flour
  • 1/2 cup water (more may be needed)

Filling

  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 2 (3.4 ounce) packages instant vanilla pudding

Cream Cheese Glaze

  • 8 ounces cream cheese, room temperature
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  1. In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside
  2. In large bowl, mix cake mix, butter, eggs and salt. Mix well. Then add yeast mixture. Blend
  3. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled
  4. Roll out on floured board to 34 X 21 inches in size. Take 1/2 cup soft butter and spread over surface. In bowl, mix the butter, cream cheese, and sugar until light and fluffy. Beat in the vanilla pudding mix until incorporated. Spread evenly over dough. Roll up very tightly
  5. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again
  6. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Makes about 24 very large rolls
  7. Beat cream cheese and confectioners’ sugar (1 cup at a time) until smooth. Mix in milk until desired consistency is reached. Spread over rolls

Honestly, rolling out this much dough was hard work! I didn’t even have enough counter space!

 

Pre-baked

 

Post-baked

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Mini Funfetti Cheesecakes

I put my mini cheesecake pan to good use again with these mini funfetti cheesecakes! However, this recipe always tends to sink on me as they’re cooling so it was hard to take them perfectly out of the pan. My best friend Sarah also got me another mini cheesecake pan for my birthday (YAY!) but unfortunately, I didn’t have it at the time I made these. So instead of waiting for the first batch to completely cool, I just baked the remaining batter in a regular muffin tin.

Mini Funfetti Cheesecakes

Adapted from King Arthur Flour

Crust

  • 1 box Funfetti Cake Mix, one cup removed and reserved
  • 1 sleeve graham crackers, finely crushed
  • 1 egg
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 3 tablespoons rainbow sprinkles

Filling

  • 1 cup reserved cake mix
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 1/2 cups milk
  • 3 teaspoons vanilla extract
  • 3 tablespoons rainbow sprinkles
  1. Preheat oven to 300 degrees. For the crust place the vanilla wafers in a food processor. Pulse to fine crumbs. Add cake mix (minus one cup dry mix), 3 tablespoons of vegetable oil, 3 tablespoons of water, sprinkles, and one egg and blend on low speed until the mixture holds together when squeezed
  2. Divide the crust mixture evenly into 24 greased or paper lined muffin tins or a mini cheesecake pan. Press the mixture evenly into the bottoms, and about 1/4 inch up the sides of the muffin wells. Set aside
  3. In a mixing bowl, place the reserved one cup of mix, the cream cheese, 1/2 cup sugar and 3 eggs. Beat on medium low speed for one minute, until creamy
  4. Mix in the milk. Add the vanilla extract and blend until smooth. Avoid overbeating, this can cause your cheesecakes to sink in the center
  5. Divide the batter evenly into the prepared muffin tins
  6. Bake at 300 degrees for 20-25 minutes, or until the centers are just set. Turn off the oven, and prop the door open with an oven mitt or pot holder. Let the cakes cool in the oven for 30 minutes
  7. Carefully remove the cakes from the pans. Refrigerate 3-4 hours or until well chilled

This food processor literally is my life

Close-up of the crust

Pre-baked

Post-baked (mini version, of course)

Post-baked (regular size version)

Mini White Chocolate Butter Bars

Warning: these bars are extremely gooey bars. For the first batch, I attempted to bake them in my mini brownie pan but unfortunately they ended up falling apart when I tried pulling them out. The taste was still great, however and though not completely intact, they were perfectly snackable. Yes, I just made up a word. Anyway, the second time around, I just made the rest of the batter in a 9×9″ pan and they came out fine.

White Chocolate Butter Bars

Adapted from Godiva

Butter Cake

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 (3.4 oz) package white chocolate instant pudding
  • 12 tablespoons (1 1/2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1  1/4 teaspoons vanilla extract
  • 1/2 cup milk

Topping

  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs, at room temperature
  • 3 1/2 cups confectioners’ sugar, sifted, divided
  • 2 teaspoons pure vanilla extract
  • 2 bars (1.5 ounces each) Godiva Solid Ivory, melted
  1. Preheat oven to 325°F. Spray mini brownie pan with nonstick cooking spray. Set aside
  2. Sift together flour, baking powder, instant pudding, and salt. Set aside
  3. Cream butter and sugar in mixing bowl at medium speed until light and fluffy, about 3 minutes, using electric mixer. Add eggs, one at a time, beating well after each addition. Lower the speed and add vanilla. Add flour mixture alternately with milk, blending until the batter is smooth (do not overmix). Pour batter into prepared pan and spread evenly
  4. Beat cream cheese, eggs, 3 cups of the confectioners’ sugar, almond and vanilla extracts at low speed. Beat until smooth. Increase the speed to high and beat for 3 minutes. Reduce the speed to low and add the remaining confectioners’ sugar. Beat until smooth. Pour over batter and bake for 20 minutes or until the top is lightly browned all over. Cool in pan on wire rack for 30 minutes
  5. Drizzle the top decoratively with melted solid ivory

This is a close-up of just the batter

Then with the topping on top

And the final product :). These are not the ones that came out of the mini brownie pan, which explains why they look so presentable here

Mini Caramel Chai Cheesecake

So tomorrow is my birthday and I couldn’t be more excited. My mom got me both things on my wish list- a mini cheesecake pan and cardamom so what else was I to do but use both at the same time?!

Mini Caramel Chai Cheesecake

Crust

  • 8 ounces cinnamon graham crackers, crushed
  • 3 tablespoons granulated sugar
  • 1/4 stick butter, melted
  • 3 tablespoons caramel sundae topping

Filling

  • 3 8-ounce packages cream cheese, room temperature
  • 1/2 cup dulce de leche
  • 2 tablespoons all-purpose flour
  • Pinch of salt
  • 1 1/4 cups granulated sugar
  • 1 1/2 tsp. ground cardamom
  • 1 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 3 teaspoons pure vanilla extract
  • 4 large eggs, room temperature
  1. Position a rack in the center of the oven and heat the oven to 325 degrees F
  2. In a medium bowl, stir together the cinnamon graham cracker crumbs and 3 Tbs. granulated sugar. Mix in the melted butter and caramel until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a mini cheesecake pan and press evenly onto the bottom and about 2 inches up the sides of each well (to press, use plastic wrap or a flat-bottom measuring cup). Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300 degrees F
  3. In a small bowl, mix together the cardamom, cinnamon, ginger, cloves, and nutmeg. Set aside
  4. In a stand mixer fitted with the paddle attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth
  5. Add the chai spice mix and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling onto the cooled crusts
  6. Bake at 300 degrees F until the centers jiggles like Jell-O when nudged, about 15 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled

Here are the crusts, ready to be baked

Pre-baked

Post-baked

It’s hard to believe all these spices went into this delicious, bite-size treat

Nutella Cream Cheese Brownies

I was kind of a baking machine this weekend. Not to mention I also made Kamil dinner twice. But this was the last of my baking spree because I was headed back to school and I needed something quick that I knew the girls on my floor would like. And since I know at least a few of them really like Nutella, I grabbed some while I was at the store and decided to make some Nutella brownies! With cream cheese and peanut butter chips 🙂

Nutella Cream Cheese Brownies

Adapted from Lovin From the Oven

Cream Cheese Topping

  • 5 oz. cream cheese, softened
  • 2 tbs. softened butter
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tbs. flour
  • 1/4 cup Nutella

Brownie Batter

  • 3/4 cups all purpose flour
  • 1/3 cup cocoa
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 stick of softened butter
  • 1 cup granulated sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1/4 cup milk chocolate chips
  • 1/4 cup peanut butter chips
  1. Pre-heat oven to 350° F. Grease and line a 8 x 8 baking pan with cooking spray
  2. Cream together butter, sugar and flour. Add cream cheese and mix/blend until smooth. Scrape bowl and add the egg and beat until the topping is nice and creamy. Scrap bowl and add Nutella, beat about one minute or until the nutella is mixed into the cream cheese mixture completely. Set topping aside and mix brownie batter
  3. Sift flour, cocoa, salt and baking powder into a medium sized bowl. Set aside
  4. In a small bowl cream sugar and 1/2 stick of butter, add eggs one at a time, beat well then add vanilla
  5. Fold egg, sugar, butter and vanilla mixture into the bowl of dry ingredients. Mix in the milk chocolate and peanut butter chips
  6. Spread 3/4 of the brownie batter into the bottom of an 8 x 8 baking dish
  7. Randomly dollop the cream cheese topping over the brownie batter
  8. Randomly dollop the rest of the brownie batter on top of the cream cheese batter. Swirl with the tip of a knife
  9. Bake at 350° F for 40 to 50 minutes

The brownie batter

The nutella cream cheese batter

Here is the first layer of the brownie batter

Then the cream cheese layer on top of that

Then finally the remaining brownie batter “swirled” into the cream cheese batter. I was in a bit of a rush at this point so I didn’t have time to perfect my swirl but I promise you it did not take away from the taste!

Post-baked

Obviously my pictures are nothing compared to hers, but my good friend Kaleigh who also happens to be an amazing photographer made these brownies and let me upload the picture to my blog. Make sure you check out her flickr!

For my birthday, my mom also got me a bite-size brownie pan so I made these in a mini version as well!

Orange & Cream Whoopie Pies

This recipe was somewhat of a disaster. In theory it was a great idea but the execution didn’t go as planned. I used a cake mix for the batter which obviously made them more cakey than cookie-like so they fell apart completely when I attempted to take them out of the pan. They still tasted delicious don’t get me wrong, but I think this recipe would have worked so much better as orange & cream cupcakes with a cream cheese frosting.

Orange & Cream Whoopie Pies

Whoopie Pie

Adapted from Real Mom Kitchen

  • 1 package of yellow cake mix
  • 1/4 cup of sugar
  • 1 tablespoon of orange zest
  • 1 cup of Stewart’s Orange ‘n Cream soda
  • 1/2 cup of canola oil
  • 1 teaspoon of vanilla extract
  • 4 large eggs
  1. Preheat the oven to 350° F
  2. In a large bowl, combine the cake mix, sugar, and orange zest. Whisk to combine. Add orange juice, canola oil, vanilla extract and eggs. Blend with the mixer on low speed for one minute, then speed it up to medium and beat for 2 more minutes
  3. Fill whoopie pie pan about 1/2 to 2/3 full. Bake until golden in color and a toothpick test comes out clean, about 10 minutes
  4. Cool in the pan for 10 minutes then transfer to a cooling rack to cool completely

Cream Cheese Filling

Martha Stewart

  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 1 teaspoon pure vanilla extract

This is really the only half-decent picture I felt comfortable posting. I told you they fell apart when I tried taking them out of the pan so take my advice, make these into cupcakes!

Seven Layer Bar Cheesecake

This cheesecake is yet another example of what happens when I let my mind wander in class. In my opinion, the cheesecake tasted just like a seven layer bar should and all the flavors worked very well together. However, I think I got a little over excited when I started using the cream of coconut and the sweetened condensed milk because I basically used the whole can and it just wouldn’t bake through. So as a result, the outside of the cheesecake was perfectly baked but the center was a bit too mushy. I need to learn to stick to the measurements!

Seven Layer Bar Cheesecake

Adapted from Hershey’s

Crust

  • 1 cup walnuts
  • 2 packages graham crackers, crushed (1/2 reserved for cheesecake)
  • 3 tablespoons butter, melted
  • 1 tablespoon sugar
  • 1 cup sweetened, flaked coconut

Filling

  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1/3 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup butterscotch chips, melted
  • 1/2 (3/4 oz.) package butterscotch instant pudding
  • 1 cup milk chocolate chips, melted
  • 1/2 (3.4 oz.) package chocolate instant pudding
  • 1/2 cup cream of coconut
  • 1/2 cup sweetened condensed milk
  • 1 1/2 cups sweetened, flaked coconut
  1. Preheat oven to 350°F
  2. Pulse graham crackers and walnuts in a food processor until they resemble fine crumbs. Add in melted butter, sugar, and coconut and pulse until the crust just holds together. Bake 10 minutes. Cool on wire rack
  3. Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until smooth. Stir together 1/4 of the batter with melted butterscotch chips and the butterscotch pudding mix in medium bowl; pour into prepared crust. Top with 1/2 cup coconut and graham cracker crumbs
  4. In another medium bowl, stir together another 1/4 of the batter with melted chocolate chips and chocolate pudding mix; pour over butterscotch layer. Top with 1/2 cup coconut and graham cracker crumbs
  5. Stir together 1/2 the remaining batter with cream of coconut; stir until smooth. Pour over chocolate layer. Top with 1/2 cup coconut and graham cracker crumbs
  6. Stir together the last bit of the cheesecake batter with the sweetened condensed milk and pour over the the coconut layer
  7. Bake 55 to 60 minutes or until center of cheesecake is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake

The baked crust. I thought I had walnuts on hand but I didn’t so I didn’t use them in my crust but I encourage you to if you want all 7 layers of the magic bars!

The butterscotch layer. The melted butterscotch chips made it very thick and difficult to spread without ruining the crust so I just kind of let it settle in the middle like that

The chocolate layer. Much easier to spread

The in-between layer of coconut and graham cracker crumbs

The coconut layer

Finally the sweetened condensed milk layer

Fresh out of the oven! I was really impressed it didn’t crack at all. I’ve also learned my lesson as a result of wayyy too many oven fires to bake cheesecake on baking sheets just in case they spill over

Post-baked

Obviously my photography is nothing compared to her’s, but my good friend Kaleigh, who is an amazing photographer, made this cheesecake and let me upload one of her photos. Make sure you check out her flickr!

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