Cream Cheese Nut Bread

 

It seems that, lately, I have had no time for baking or cooking. Today I had a hankering (I tend to hanker a lot) for a comforting quick bread for tomorrow’s breakfast.  I pulled out a recipe for an old favorite, warming and deliciously scenting the kitchen in the going. This is an easy recipe to make, and you probably have all of the ingredients on hand.  It does take up a number of bowls, but the end result is well worth it.

This moist, dense, nutty loaf is made all the better with an almond-flavored ribbon of cream cheese running right through the center. This cream cheese filling can be used with almost any of your favorite quick bread recipes, by the way, but do give this one a try, and then experiment by adding it to other favorites.  It makes an already delicious quick loaf all the better.  As an added note, this bread gets better every day. Cream Cheese Nutbread

 To make filling:

 8 oz. cream cheese, room temperature

1/3 c. sugar

½ t. almond extract

1 large egg, room temperature

 Beat the above ingredients together in a medium mixing bowl on high speed until smooth and creamy. Set aside.

To make bread:

 2 large eggs, room temperature

½ c. canola oil

½ c. whole milk

1 t. freshly grated lemon peel

2¼ c. flour

1/3 c. sugar

1/3 c. firmly packed light brown sugar

1 t. baking soda

1 t. kosher salt

1 c. chopped pecans

Preheat oven to 350°F.  Spray a 9” x 5” loaf pan with PAM and dust thoroughly with granulated sugar (or, a cinnamon-sugar mixture, if you prefer).  Set aside.

Beat eggs until frothy and lemon colored.  Slowly add oil, milk, and lemon rind, mixing until well blended.

 In separate bowl, stir together flour, sugars, soda, salt, and nuts.  Add this dry mixture, all at once, to the wet mixture and mix until just moistened.  Do not over mix.  Spoon half of bread batter into loaf pan, smoothing as you go.  Top with all of the cream cheese mixture, then spoon the remaining half of the dough on top, spreading to cover as well as you can.  Bake for 1 hour.  Remove from oven and allow to cool in pan for 15 minutes before inverting onto a wire rack to cool completely.

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Chili Cheese Dip

 

Those of you who remember the 70s may also remember consumer advocate, David Horowitz. He always used to say, “If it sounds too good to be true, it probably is.” I have carried that with me all of these years, and never found it to be wrong. Until now. When I read online of a dip that only used two ingredients, and those ingredients were neither Velveeta nor Rotel tomatoes, I was skeptical. Cream cheese  and a can of chili? I wasn’t quite so sure that would be a desirable mix. As it turns out, it was. The suggestion was to serve it with Fritos, and that does seem to be the chip of choice. This is 100% junk food, and 100% delicious.

Chili Cheese Dip

1 15-oz. can chili
1 8-oz. pkg. cream cheese

Mix together chili and cream cheese, warm, and serve with Fritos. Try to stop eating it.

 I let mine hang out in my mini slow cooker, and it was perfection.

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Veggie Wrap with Spinach Artichoke Cream Cheese

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If you are desperately trying to use up all of the zucchini and tomatoes that you harvested this year, have I got a sandwich for you! It’s a simple wrap that goes together quickly, providing you prepare your spinach artichoke cream cheese the day before. The wonderfully tasty cream cheese mixture (inspired by the iconic dip), lasts in the fridge for up to one week, and the flavor enhances if it’s left overnight before using. One wrap sandwich provides 2 to 3 servings of vegetables (depending upon how thickly you layer them), and is a delicious way to get your nutrition for the day. Make a number of them, wrap them tightly in cling film, and keep them at the ready in the fridge.

Veggie Wrap with Spinach Artichoke Cream Cheese

2 spinach herb tortillas
1 tomato
1 zucchini

½ red onion, thinly sliced*

½ c. Melissa’s red bell peppers, sliced into strips

2 leaves Romaine lettuce

1/2 c. grated mozzarella

Spinach Artichoke Cream Cheese (recipe below)

 Thinly slice tomato, sprinkle lightly with salt, and allow to drain on a paper towel-lined plate while you prepare the zucchini. Slice zucchini, lengthwise, into 1/8” - 1/4” strips. Sauté in a skillet or grill pan over medium-high heat, or on the grill, until both sides are nicely seared.

On one side of the tortilla, spread an ample portion of Spinach Artichoke Cream Cheese within a half-inch of the edge. Layer zucchini, tomato, onion, pepper, cheese, and lettuce. Salt and pepper to taste, and roll up burrito style. Slice in half on a diagonal and serve. May be made ahead, wrapped in plastic wrap, and stored in the fridge. Makes 2.

*I used a mandoline.

Spinach Artichoke Cream Cheese

 1 6-oz. jar marinated artichoke hearts, drained and chopped

1/2 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

1 8-oz. pkg. cream cheese, softened

2 T. Duke’s mayonnaise

2 T. sour cream

½ c. shredded mozzarella

½ t. garlic powder

1 t. dry Vermouth

¼ t. dried basil

1/8 t. salt

Few gratings freshly ground black pepper

Place all ingredients into a medium bowl, and beat with a hand mixer until smooth and creamy. Refrigerate until ready to use.

Loaded Cheese Toast

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If, like me, you are a fan of the savory rather than sweet breakfast, then you are probably familiar with cheese toast. It’s simple, satisfying, and so delicious. But, if you decide that you want to make that cheese toast a little more special than your day-to-day variety, this is one you definitely need to try. You can assemble all of the ingredients the night before (in fact, it’s wise to do so, in order to allow the flavors to meld), and then just spread it on to a thick slice of baguette, sourdough, or Texas toast, and run it under the broiler until it’s hot and bubbly. It can also be spread into a pie plate, and baked at 350°F for 20-25 minutes, and served with toast points, or wedges of apple. Baked in individual ramekins, it can be most welcome when you have overnight guests, are serving social-distance appetizers, or even if you want to treat yourself. 

Loaded Cheese Toast

8 oz. smoked Gouda cheese, grated

1 8-oz. pkg. cream cheese, softened

½ c. Duke’s mayonnaise

½ c. plain Greek yogurt

1/8 t. cayenne pepper, optional

1 c. crumbled, cooked bacon, reserve 1 T. for garnish

¼ c. chopped scallions, reserve 1 T. for garnish

Place above ingredients (except that reserved for garnish) into a medium mixing bowl. With a hand mixer, at medium speed, beat until smooth and creamy, 1 to 2 minutes. Spread onto thick slices of sourdough, baguette, or Texas toast. Broil until hot and bubbly; serve. Store cheese mixture, covered, in the refrigerator. Keeps five days.

Panera’s Cream Cheese Potato Soup

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Last weekend I decided to take some time to try some new recipes. I was looking forward to it, I mean, it’s not as if I had any place else to go. Unfortunately, one after another, they went right into the trash. I was beginning to think that I had seriously lost my touch. So, Sunday evening, I looked at the dwindling stack of recipes that I had gone through, and pulled out one that looked the most lackluster of the lot. With the exception of cubing and peeling all of those potatoes, there’s really not much to it, so my expectations were low. Much to my delight, it was quite good. I ended up having a bowl of soup, and Olive Parsley Tapenade slathered onto crusty French bread for dinner; it was the best meal I’d had in a while. This is supposed to be a clone of Panera’s Cream Cheese Potato Soup. Having never had Panera’s Cream Cheese Potato Soup, I can’t tell you if it’s at all similar, but it is good, it isn’t much work, and it’s bound to please all who partake of it.

Panera’s Cream Cheese Potato Soup

4 c. chicken stock
4 c. peeled and cubed potatoes
½ t. seasoned salt
¼ t. white pepper

¼ t. ground red pepper*
1 (8-oz.) pkg. cream cheese, cut into chunks

Combine broth, potatoes, and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. (This is a great little potato smasher.) Reduce to low heat. Add cream cheese, heat, stirring frequently, until cheese melts.

*If you like a bit of a kick, this McCormick Hot Shot! Black & Red Pepper Blend is my fave!

Chocolate Cream Cheese Pound Cake

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When a friend of mine tagged me in a Williams-Sonoma Facebook post featuring a Nordic Ware Heritage Bundt pan she had no idea what she had set in motion. For the first time ever I own a Bundt pan that is not only beautiful, but actually releases the cake with its lovely, swirled design. After the great success I had with the Cranberry Orange Bundt Cake, I was eager to try another one. When I stumbled upon this recipe I had to give it a try. The original actually calls for a tube pan, but I used this anyway, and, as you can see, it worked just perfectly. I also, as I am wont to do when making a chocolate cake of any kind, added some espresso powder to boost the flavor. This is a wonderful, dense, and chocolaty pound cake. I drizzled ganache over the top, but I think it would be equally good with a dusting of powdered sugar and a scoop of ice cream.

Chocolate Cream Cheese Pound Cake

Yield: 16 servings

For the cake:
1 lb. unsalted butter, softened
3 c. sugar
8 oz. cream cheese, softened
6 large eggs
3 c. flour
½ c. dark cocoa powder
½ t. salt
1 t. baking powder

½ t. espresso powder
½ c. whole milk, warm
1 t. vanilla extract

For the ganache:
1 c. semi sweet chocolate chips
1 c. heavy cream

For the cake: Preheat oven to 325°F. Butter, cream cheese, and eggs should be at room temperature. Cream together butter, sugar, and cream cheese until light and fluffy. Add eggs one at a time, beating well after each addition. In a bowl, combine flour, cocoa, salt, baking powder and espresso powder. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Stir in vanilla. Pour into greased and Bundt pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and cover with foil until completely cool.

To make ganache:

Place chips and cream in a microwave safe bowl, and heat on high at 30-second intervals, stirring after each, until the chocolate is melted and cream is incorporated. Drizzle immediately over the cake.

Key Lime Cheesecake

As a rule, I am not a cheesecake person. It's not that I don't like cheesecake, I do, but when it comes to making it, I generally leave that up to Mr. O-P who has a recipe for a cheesecake that just melts in your mouth. This week, however, I had a hankering for cheesecake, and not just any cheesecake, but one that would be laden with citrus, lime, to be exact, and not just any limes, but Key limes.

I set to work squeezing each and every one of them with my little handheld citrus squeezer that is worth its weight in gold, until I had a half cup of the fragrant juice. Prior to squeezing I scrubbed the limes, and zested two of them until I had a healthy teaspoon of fresh lime zest.

I adapted a recipe for a basic cheesecake into what you see below. This recipe is a real keeper. I served it for dessert on St. Patrick's Day drizzled with a light green tinted white chocolate. Everyone was expecting basic cheesecake, but their eyes grew wide and moans of utter delight escaped their lips when they tried this one. I will make this again and again and maybe, just maybe, will try to create an orange (read: Creamsicle) version.

Key Lime Cheesecake

14 whole graham crackers

6 Tbsp. unsalted butter, melted

¼ cup brown sugar, packed

1 cup sugar

3 8-ounce packages cream cheese, softened

1 tsp. vanilla

1 bag of Melissa’s key limes (or 1/2 cup fresh key lime juice)

1 teaspoon lime zest

3 extra-large eggs

Preheat oven to 350°F. Make crust by combining graham crackers and sugar in a food processor. Drizzle in butter while motor is running; pulse to thoroughly combine. Press crumbs into bottom and halfway up sides of an 8-inch springform pan. Bake 5 minutes, remove from oven, and set aside.

Mix cream cheese, sugar, and vanilla, and beat until smooth and creamy. Add lime juice, zest, and eggs, and continue to beat until smooth and creamy. Pour into graham cracker crust. Bake 60 to 70 minutes until top turns light brown. Cool completely and then refrigerate for at least 3 hours (overnight is best). When completely chilled, remove pan sides. Slice into 8 equal slices and serve. 

This post is  linked to:

Tweak It Tuesday

Inspire Me Tuesday

Tasty Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays

Fettuccine Alfredo for Two

 Sometimes something simple and comforting is all one needs for supper. Tonight was one of those nights. A meal that can be on the table in 30 minutes or less (this took slightly less) is aces in my book no matter what it is, but when it is this soothing and delicious it certainly bears sharing. Mixed greens lightly tossed with vinaigrette and a glass of chilled white wine was all the accompaniment needed.

Bon Appetit!

Fettuccine Alfredo for Two

1⁄4 cup butter

2 tablespoons cream cheese

1 cup heavy cream

1/2 teaspoon garlic powder

Salt

Black pepper

1⁄3 cup freshly grated Parmesan cheese

Few grating of fresh nutmeg

6 ounces fettuccine, prepared as directed

In a medium saucepan over low heat melt butter. When butter is melted, add cream cheese, stirring until combined. Add heavy cream, garlic powder, salt, and pepper. Simmer over low heat, stirring constantly until sauce thickens, 15-20 minutes. Remove from heat and stir in Parmesan and nutmeg. Toss with cooked and drained fettuccine noodles. Serve immediately.

This post is linked to:

Wow Us Wednesday
Work It Wednesday

What’s It Wednesday

What We Accomplished Wednesday

Jamoca Almond Cream Cheese Frosting

Do you ever catch yourself saying something that you really don't want to say, but before you can stop yourself it has already come out of your mouth, and is hanging in the air, much to your chagrin? This happened to me. I chalk it up to temporary insanity. As I may have mentioned, after three and a half years on the market, our 121-year-old Victorian-style farmhouse finally sold. Now, during the last eighteen months, Mr. O.P. has been keeping the fires burning, as it were, at the old place, and I've been living it up, albeit austerely, at the new one.  I began to like it. A lot. Queen of my own castle has always been a dream of mine, a clear, clutter-free castle has been another one. Well people, all of this was dashed last week when the mister and his two hundred boxes of God-knows-what, plus his monster-size pieces of antique furniture descended upon me and, well, my house. It has been a logistical nightmare. He is Oscar to my Felix. He is hoarder to my declutterer. At the moment, living in what now looks to be a warehouse of boxes, lining the walls, startling my poor Subaru in what used to be an empty garage, filling the storage area in the basement to capacity (I pray that we don't overload a circuit because only a trained monkey would be able to reach the circuit box.), I find myself completely off my game.  So I suppose, with all of this mess it shouldn't surprise me that I found myself, mid conversation, inviting a group of people over for a party to watch Game 4 of the World Series! What was I thinking?

So, yesterday after stumbling out of bed, drinking way too much coffee, and carelessly brushing my teeth (I do think I managed to get every other one), I found myself in the kitchen, playing “Beat the Clock,” madly whipping up dishes to suit every palate. What I failed to consider was, umm, dessert. Between innings I remembered a box of Ghiradelli Double Chocolate Brownie Mix hiding in the pantry.  I stirred the ingredients together and popped it into the oven. Then I reminded myself that I have long wanted to come up with a chocolate version of cream cheese frosting. Half loopy with fatigue, and remembering (why, at this moment, I do not know) that my favorite Baskin Robbins ice cream flavor used to be Jamoca Almond Fudge (do they still sell that?) I created this one. Chocolate, almond, espresso powder, and cream cheese. All of my favorite flavors rolled into one. I'm glad I made extra because I have a midnight date with a bowl and a spoon. 

Give it a try and see what you think. You can pump up the almond or espresso powder, to suit your tastes, or eliminate one or the other, or both. The chocolate and cream cheese alone carry this delicious, easy-to-spread frosting that turned my simple brownies into something special. 

Jamoca Almond Cream Cheese Frosting

4 ounces cream cheese, room temperature

½ teaspoon espresso powder

¼ teaspoon almond flavoring

½ cup cocoa (Hershey’s Special Dark recommended)

2 cups sifted confectioners’ sugar

1-2 tablespoons milk

In a large metal mixing bowl, beat cream cheese, almond flavoring, and espresso powder until thoroughly blended.  Blend in cocoa powder.  Sift confectioners’’ sugar over cream cheese mixture, add milk, and beat until combined.  Spread over brownies (or cake).  This recipe should thickly cover a 9” x 9” pan of brownies, or thinly cover a 9” x 13” pan.

This post is linked to:

Inspire Me Tuesday

Totally Tasty Tuesdays

Try a New Recipe Tuesday

Tasty Tuesdays