Ginger Zucchini Cupcakes with Spiced Cream Cheese Frosting

December 20th, 2011 § 0 comments § permalink

Makes 1 dozen cupcakes

Ingredients

1½ cup all purpose flour
½ cup whole wheat flour
1 teaspoon cinnamon
½ teaspoon all spice
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon fresh ginger, grated
1 teaspoon vanilla
2 teaspoons orange zest
2 tablespoons orange juice
2 medium zucchinis, grated (peels left on)
¾ cup olive oil
¾ cup honey
2 eggs, beaten

For the frosting

1 cup (8 ounces) cream cheese, softened
2 tablespoons butter, softened
½ cup powdered sugar
1 teaspoon vanilla
1 teaspoon orange zest
1 tablespoon orange juice
1 teaspoon fresh ginger, grated
1 teaspoon cinnamon, freshly grated
½ teaspoon nutmeg, freshly grated

Directions

Pre-heat oven to 375°F. Line muffin tin with liners or grease them well. In a large bowl combine the dry ingredients and mix well. Flours, cinnamon, all spice, salt, and baking powder. In another bowl combine the wet ingredients; ginger, orange zest, orange juice, zucchini, olive oil, honey, and eggs, and mix well until smooth and creamy. Slowly combine the dry into the wet, a little at a time until totally combined and smooth. Divide the mixture evenly amongst the muffin cups and bake for about 20-25 minutes or until golden brown and a toothpick inserted comes out clean. Take out of the oven and allow to cool a few minutes. Take the cupcakes out of the muffin tins and let cool completely. Frost with cream cheese frosting.

For the frosting

With a mixer or with a strong hand combine all the frosting ingredients and mix until totally smooth and creamy. Frost the cupcakes and dust with a pinch of freshly grated nutmeg.

Ginger Cream Cheese Ice Cream

May 27th, 2011 § 0 comments § permalink

Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Carrot & Ginger Cream Cheese Ice Cream Baby Ice Cream Sandwiches

May 27th, 2011 § 0 comments § permalink

Makes 20 sandwiches

Ingredients

2 large carrots
1 cup ginger Cream Cheese Ice Cream (recipe follows)

Directions

Take the top parts of the carrots and slice them in rounds thin but not paper thin, at least 1 inch wide. Arrange 10 slices of carrots on a lined baking sheet. Place a small spoon full of the ice cream over the carrot slices on the baking sheet making sure it is a small enough amount it doesn’t hang over the carrot slice. Place another (equal size) slice of carrot over the top of the ice cream and gently press down forming a tiny ice cream sandwich. Freeze for about 1 hour. Store in a zip lock freezer bag.

Ginger Cream Cheese Ice Cream

Makes 4 cups

Ingredients

1 cup cream cheese
1½ cup whole milk
¾ cup sugar
2 tablespoons orange juice
1 tablespoons orange zest
1 tablespoon fresh ginger, chopped
1 teaspoon freshly grated nutmeg
Pinch of salt
½ cup heavy cream

Directions

In a blender, blend cream cheese, whole milk, sugar, orange juice and zest, nutmeg and salt until very smooth in texture. Transfer to a medium mixing bowl and whisk in heavy cream until combined. Chill the mixture for a few hours in the refrigerator and then follow the instructions for your ice cream maker.

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

Gravlox with Lemon Herb Cream Cheese

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

I medium salmon filet (a thin filet works best)
1/2 c kosher salt
1/2 c raw pure sugar
1 large bunch fresh dill chopped fine
¼ c mustard seeds
½ c vodka

PREPARATION

Place a large sheet of plastic wrap in a large baking dish. Place the salmon skin side down in the baking dish so that the flesh is exposed. Brush or spoon the vodka over the fish and coat evenly. Next, sprinkle the dill and mustard seeds evenly over the fish, mix the sugar and salt together in a bowl and sprinkle mixture over the fish so that it is completely covered. Wrap the fish in the plastic wrap and place it in the refrigerator. Place a heavy or weighted dish on top of the salmon in order to keep the fish flattened. Flip the salmon about twice a day and leave it in the refrigerator for two and a half to four days. Scrape the salt, dill and mustard mixture off of the salmon, slice thin and serve!

Prepare the gravlox according to the recipe above. Mix the juice and zest of one lemon with one cup of cream cheese, ¼ c chopped dill, tarragon and chives, 1 tsp mustard, and salt and pepper. Serve with gravlox and a toasted bagel.

Roasted Red Pepper Cream Cheese Spread

October 12th, 2009 § 0 comments § permalink

Makes 1 cup spread.

INGREDIENTS

2 roasted red peppers
¼ c chopped basil, parsley, marjoram
1 c cream cheese
3 cloves chopped garlic
1 T olive oil
Salt/pepper

PREPARATION

Mix all ingredients with a food processor and process until smooth, serve on pita bread or vegetables or as a sandwich spread.

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