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Tag Archives | cream cheese

Carrot Cake

Carrot Cake is moist with tiny orange flecks and frosted with rich cream cheese frosting.

The Sauce: Cream Cheese Frosting – Rich and creamy, this frosting is lightly whipped and is a good complement for moist carrot cake. It combines flawlessly when the cream cheese and butter are softened to room temperature. The frosting sets when chilled.

‘Great Sauces Transform Good Food into Gourmet’ 

Orange confetti

Our family didn’t have much money when I was growing up but we always had carrots in the fridge. They make a colorful side dish and a crunchy brown bag accompaniment. They’re cheap but loaded with sweetness and Carrot Cakegoodness like beta carotene, their namesake. Mom used to say, ‘Eat your carrots for sharp eyes.”

I must be just like mom because I always have them in the crisper of my fridge. When I want to bake a special cake, those bright orange carrots beckon. The moist cake is loaded with orange confetti flecks and warm cinnamon. Today I visited a friend who is recuperating from surgery with a Carrot Cake in hand. She said, “Wow, hands down the best carrot cake I’ve had.” Here is another story about carrots.

You may also enjoy Carrot Cupcakes, Banana Cake, Raspberry Loaf Cake, Citrus Layer Cake, Strawberry Chiffon Cake, Tres Leches Cupcakes, Financiers, Roasted Maple Carrots, Glazed Carrot Sticks,Cabbage and Carrots and how to make a carrot rack for a roast chicken.

2013 AniversaRecipe – Chicken Provence
2012 AniversaRecipe – Baked Potato and Bacon Soup
2011 AniversaRecipe – Jabberwocky Burritos

Recipe: Carrot Cake

Active Time: 20 Minutes | Total Time: 1 Hour 20 Minutes | Yield: 1 8” or 9” Double Layer Cake

Ingredients
julianne-shred Carrot Cupcakes
2 cups flour
2 cups sugar
3 tsp baking soda
2 tsp cinnamon
1 tsp salt
3 cups grated carrots, 4-5 medium
1/2 cup applesauce
1/2 cup canola oil
4 eggs, room temperature

Cream Cheese Frosting
6 ounces cream cheese, room temperature
1 stick butter, room temperature
3 cups powdered sugar
1 tsp vanilla
1/2 cup chopped walnuts

Special Equipment – two 8” or 9” round cake pans, hand beaters

Instructions
Carrot Cupcakes
1 Preheat the oven to 350 degrees. Coat two 9-inch round cake pan with cooking spray and line the bottom with parchment.

2 Whisk together flour, sugar, baking soda, cinnamon and salt in a medium bowl.

Cake Cooling3 In a large bowl combine carrots, applesauce, oil and eggs. Add flour mixture a little at a time and blend just until combined.

4 Divide batter between the two prepared cake pans. Bake at 350 degrees for 35-40 minutes.

5 Cool in the pan for 5 minutes then remove the cakes to a wire rack and cool for 30 minutes.

Cream Cheese Frosting Cream Cheese Frosting
6 Meanwhile beat the cream cheese and butter in a medium bowl. Add powdered sugar 1 cup at a time, then vanilla and continue to beat until light and fluffy.

7 When cake layers are cool, frost one then place the second on top and frost the other. Sprinkle walnuts on top.

Information
Notes
4-ounce-applesauce-cupsIndividual 4-oz applesauce cups are an easy way to add pre-measured amounts to a recipe without opening a large jar. Use 1 in this recipe. You can also mash up a very ripe fresh pear or a couple canned pear halves.

The frosting will set when chilled.

4-inch baby cakesCarrots are very high in Vitamin A and rich in beta

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carotene, an antioxidant named for them. Most carrots are orange but red, purple, yellow and white varieties are also grown.

Cream Cheese has a long shelf life if it remains in a sealed package. I like to buy a few months supply when it’s on sale. I stow it in the back of my fridge so it’s ready for Cream Cheese Frosting on the fly. I top it on this Carrot Cake and Banana cake made with those over ripe almost black bananas. I also use it in White Cheesy Mashed Potatoes, spread on bagels, Zucchini Cheese Soup, Blueberry Cheesecake, Cranberry Cheesecake, and mixed in dips, sauces and appetizers like Bleu Cheese Ball and Creamy Orange Fruit Dip.

Applications
This

recipe will make 24 cupcakes, bake 21-23 minutes; or one 9×13 sheet cake, bake 40-45 minutes or until cake springs back.

Carrot-Cupcakes-with-Cream-Cheese-FrostingMake some 4-inch baby cakes in pretty, paper baking rounds.

 
 

Dish Designer

  • Exchange walnuts for pecans or omit.

Carrot-Layer-CakeInspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Carrot Cake
Written by
Photography and Styling by Helen Horton
Updated: January 17, 2014

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White Cheesy Mashed Potatoes

Fluffy mashed potatoes with creamy cheese mixed into the mash.

The Sauce: Cream Cheese – Soften a brick of cream cheese and it becomes a creamy thick, rich mix-in for mash potatoes. The heat of the freshly cooked Russets turns it into a mesmerizing melted cheese sauce.

 

Dave’s mash

When I was in college, a friend from church decided to host a Thanksgiving dinner just before everyone left for the holiday. It was a pot luck affair. I don’t remember what dish I made but I remember what Dave brought. He made the most heavenly bowl of mashed potatoes. Unsuspecting dinner guests served up some and upon the first bite asked, “Dave, these potatoes are fabulous. What’s in them?” Dave’s secret was cream cheese. I became an instant convert.

Going forward they became my Thanksgiving potatoes and slowly crept into everyday mashed potatoes. Russet-PotatoesThey’re a bit deceiving because they’re so white they look about as plain as possible. They need absolutely no butter, cream or Half & Half, just a little skim milk to reach the perfect consistency.

2011 AniversaRecipe – Pumpkin Chiffon Pie

Recipe: White Cheesy Mashed Potatoes

Prep Time: 10 Minutes | Cook Time: 25 Minutes | Yield: 12 Servings | Level: Easy

Ingredients

  • 5 lbs Russet potatoes, about 11 medium
  • 1 Tbsp salt
  • 8 ounces cream cheese, room temperature
  • 1/3 – 2/3 cup milk

Mashing-in-Cream-CheeseInstructions
1 Peel and cut the potatoes in small, even chunks or slices. Place in a large pot and cover with tepid water. Add the salt and bring to a boil. Reduce the heat and simmer until fork tender, 15-20 minutes depending on the size of the chunks.

2 Drain the water from the pot. Run through the potatoes with a potato masher breaking down the potatoes. Cut the cream cheese in a few clumps and add to the pot. Continue mashing and combine the cheese into the potatoes. Add milk as needed for the desired consistency. Adjust salt.

Information
Noteseven-size-potato-chunks
Cut the potatoes in even size chunks to ensure even cooking and reduce lumps.

Use tepid water because hot water will cause uneven cooking and cold water takes a longer time to come to a boil.

For homemade potatoes with some texture, don’t mash out all the lumps. For smooth creamy ones, mash until smooth then add the milk to desired consistency.

Applications
Idaho Russets cooked to fork tender mash up into fluffier potatoes than red potatoes. Russet rule of thumb – they work well for for fluffy, softer applications like baked and mashed potatoes. Reds rule of thumb – they hold their shape better so they work well for roasting and salads.

Dish Designer

  • Exchange milk for Half & Half or heavy cream.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 13, 2012

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Carrot Cupcakes with Cream Cheese Frosting

Moist carrot cupcakes with rich cream cheese frosting.

The Sauce: Cream Cheese Frosting – Rich and creamy, this frosting is lightly whipped and is a good complement for moist carrot cake. It combines flawlessly when the cream cheese and butter are softened to room temperature, on the counter or in the microwave. This frosting will set when chilled.

 

Ring lost and found

One summer when our family visited Grandpa Horton’s amazing garden, grandpa lead the grandchildren up and down the rows of vegetables like the Pied Piper. He’d pick a pea pod, radish or long green bean and pass them along to us, creating word pictures of the colorful crunchy vegetables. When we arrived at the carrot patch, his eyes twinkled with delight and he disappeared for a couple of minutes. Looking at each other with question mark eyes, we cousins weren’t sure what was happening.

He returned with a bright orange carrot he’d harvested a couple of days ago. We gathered around to find out what was so special about this particular carrot. Right in the center, a beautiful gold wedding band wrapped the carrot as though it had been in a wedding ring ceremony. But on closer examination, we found it was way too tight to slip over the lanky carrot. Grandpa explained that he’d pulled the carrot from the dark rich soil and to his delight, he found his wedding band lost while gardening a couple of decades ago. Somehow a carrot seed sprouted and stretched it’s taproot downward growing right through the precious ring.
Garden-Carrots-with-green-tops

My carrots don’t have gold rings but they add valuable nutrition to these cupcakes. Using a combination of applesauce and oil, it’s moist without the oily texture of some carrot cakes. I love to serve this cupcake in the Fall because it reminds me of seasonal flavors and has a hint of cinnamon. Carrots are available all year round and always stocked in my fridge so they’re a winner any time of the year. I’m amazed at how a few simple carrots can bake into a yummy homespun cupcake.

2011 AniversaRecipe – Polly Bergen’s Chili

Recipe: Carrot Cupcakes with Cream Cheese Frosting

Prep Time: 15 Minutes | Cook Time: 23 Minutes | Yield: 24 Cupcakes | Level: Easy

Ingredients
Carrot Cupcakes
Carrot Cupcakes-lined-up

  • 2 cups flour
  • 2 cups sugar
  • 3 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3 cups grated carrots, about 4-5 medium carrots
  • 1/2 cup applesauce
  • 1/2 cup canola oil
  • 4 eggs
  • 1/2 cup chopped nuts

Cream Cheese Frosting
One-Cupcake

  • 6 ounces cream cheese, softened
  • 1 stick butter, softened
  • 3 cups powdered sugar
  • 1 tsp vanilla
  • 1-2 Tbsp Half & Half
  • orange and green food coloring

Special Equipment – muffin tin, hand beaters

Instructions
Carrot Cupcakes
Cupcake-batter1 Preheat the oven to 350 degrees.

2 Whisk together the flour, sugar, baking soda, cinnamon and salt in a medium bowl.

3 In a large bowl combine carrots, applesauce, oil and eggs. Add to the flour mixture a little at a time and blend just until combined. Stir in the nuts.

4 Fill muffin tin lined with cupcake papers 2/3 full. Bake at 350 degrees for 22-23 minutes.

5 Cool in the pan for 3-5 minutes then remove the cakes to a cooling rack.

Cream-Cheese-Frosting-White-Orange-GreenCream Cheese Frosting
6 Meanwhile, beat the cream cheese and butter in a medium bowl. Add the powdered sugar, vanilla and continue to beat. Add enough milk to make spreading consistency, as needed.

7 Place 3 tablespoons of frosting in a small bowl and add orange food coloring for the carrots. Place 2 tablespoons of frosting in another small bowl and add green food coloring for carrot tops.

8 Spread white frosting on each cupcake. Pipe a small orange carrot on the top and add a small green flourish on the end for a carrot top.

Information
Notes
4-ounce-applesauce-cupsIndividual 4-ounce applesauce cups are an easy way to add pre-measured amounts to a recipe without opening a large jar. Use 1 in this recipe.

The frosting will set when chilled.

Applications
This recipe will make 24 cupcakes, two 9” round layer cakes, one 9×13 sheet cake or a dozen cupcakes and one 9” layer cake. Carrot-Layer-CakeBake cakes about 40-45 minutes or until cake springs back.

Carrots are very high in Vitamin A and rich in beta-carotene, an antioxidant named for them. Most carrots are orange but red, purple, yellow and white varieties are also grown.

Dish Designer

  • Exchange walnuts for pecans or omit.
  • Exchange Half & Half for milk or cream.
  • Exchange orange food coloring for a mix of red and yellow.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: November 9, 2012

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King Arthur Pumpkin Ginger Pie

Part 3 of 3 part series “Pumpkin Pie Possibilities”. Click here for Part 1, click here for Part 2.

A few years back I stopped at my sister Jo Ann’s home and she dropped, “Oh, you have to try Rachel’s gourmet pie.” Her daughter’s pumpkin ginger layered pie had just come out of the oven. Made with two luscious layers, the cream cheese layer on the bottom is graced with finely diced candied ginger. The pumpkin layer on top is custard with classic spices; cinnamon, ginger, nutmeg and allspice. It’s a gourmet pie that can be served warm from the oven or completely chilled.

Rachel received this royal recipe as a wedding gift. It came from a favorite family heritage pie collection. My brain started knocking around the idea of creating a collection of my own favorite pies. Hmmmm…. The last of my “Pumpkin Pie Possibilities”, this one is laced with light gingery tang and crowned with silky smooth pumpkin.

Prep Time: 20 Minutes | Cook Time: 1 Hour 15 Minutes | Yield: 8-10 servings | Difficulty: Moderate

Ingredients
The Sauce-Cream Cheese Layer
2/3 cup Sugar
4 tsp Cornstarch
1/3 cup Candied Ginger, very finely diced
2 tsp Flour
8 oz Cream Cheese
1/3 cup Heavy Cream
2 tsp Vanilla

The Sauce-Pumpkin Layer
3/4 cup Sugar
2 Tbsp Cornstarch
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Freshly Ground Nutmeg
1/4 tsp Allspice
1/2 tsp Salt
1 15-oz can Pumpkin Puree
1 cup Heavy Cream
2 Eggs

The Rest-Crust
1 3/4 cups Graham Cracker Crumbs ;)
1/4 cup Sugar
6 Tbsp Butter, melted

Preparation Instructions
Graham Cracker Crust
1.  Combine crumbs, sugar and butter. Press into the bottom and sides of a 9 ½” deep dish pie plate. Place in the fridge to chill.

Cream Cheese Layer
2.  In a small bowl, combine the sugar and cornstarch in a bowl and set aside.

3.  Dice the ginger adding the flour to ensure the ginger doesn’t stick to the knife and mixes evenly into the filling. Set aside.

4.  With an electric beater or food processor, mix the cream cheese and heavy cream until smooth. Add the sugar/cornstarch mixture, ginger, vanilla and mix until combined. Don’t over beat.

5.  Take the pie plate out of the fridge and pour this cheesecake filling over the crust. Place back in the fridge to chill.

Pumpkin Layer
6.  In a medium bowl, whisk the sugar, cornstarch, cinnamon, ginger, nutmeg, allspice and salt.

7.  Add the pumpkin, heavy cream, eggs and gently whisk just until combined.

8.  Take the pie plate out of the fridge and pour the pumpkin filling over the cheesecake filling. Not quite all the filling will fit, all but about 1/2 cup depending on the pie plate.

9.  Bake at 350 for 15 minutes then place a foil crust shield over the edges of crust. Continue baking for 55-65 minutes or until the pie is set but still wobbles in the center when jiggled.

10.  Cool to warm and serve or once cooled completely, chill and serve cold.

;) Graham Cracker Crumbs—Equivalent to about 12 rectangles or 24 squares of crackers.

Dish Designer
• Exchange cream for half and half or evaporated milk.
• Candied ginger is sometimes called crystallized ginger.
• Exchange cinnamon, ginger, nutmeg and allspice for 2 ¾ tsp of pumpkin pie spice.
• Exchange allspice for cloves.
• Bake extra pumpkin filling in a small ramekin or oven proof dish.

Inspiration—My niece, Rachel Grover

SaucyCuisine.com
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Lemon Poppy Seed Cupcakes with Lemon Cream Cheese Frosting

The cupcake craze spread to my city. Thoughtful about what kind of cupcakes I would feature if I had a cupcake shop, I’m ‘launching’ my own place. Today is the grand opening as I am sharing my first cupcake recipe. It’s Lemon Poppy Seed with Lemon Cream Cheese Frosting. I love the miniature poppy seed dots littering the cake. The texture is like the delicate crunch of baby seeds in figs suspended in a moist, luxurious lemon cake. It’s topped with a creamy, rich lemony frosting that’s to die for. My cupcakes are heritage family scratch recipes that have been served to family and friends for many years. They’ve been sold at bake sales, shared with neighbors, gifted to friends and served to dinner guests. On the first day of the month, I’ll share the ‘Cupcake of the Month’. So for October 2011, whip up a batch of this specialty recipe. It’ll make your family and friends smile!

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Yield: 2 dozen | Difficulty: Easy

Ingredients

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The Sauce
3 oz Cream Cheese, chilled
4 Tbsp Butter, chilled
2 tsp Lemon Zest
3 cups Powdered Sugar
1 Tbsp fresh Lemon Juice

The Rest
2 cups Flour
1 ½ tsp Baking Powder
1/8 tsp Salt
1 ½ cup Sugar
5 oz Cream Cheese, softened
1/2 cup Butter, softened
3 Eggs
2 Tbsp Poppy Seeds, plus extra for garnish
1 Tbsp Lemon Zest
1 ½ tsp Vanilla

Preparation Instructions
Cupcakes
1. With a whisk, combine the flour, baking powder and salt in a medium bowl.

2. In another bowl with a stand or hand beater, beat sugar, 5 oz of cream cheese and 1/2 cup butter at medium speed. Add eggs beating after each addition.

3. Add dry ingredients in three parts beating after each addition. Stir in the poppy seeds, 1 Tbsp lemon zest and vanilla.

4. Spoon batter into cupcake papers 2/3 full and bake at 325 degrees for 19-21 minutes. Cook on wire rack.

Frosting
5. In the meantime, beat cream cheese, butter and 2 tsp lemon zest until light and fluffy.

6. Gradually add the powdered sugar until blended. Add lemon juice and beat again.

7. Frost cooled cupcakes and sprinkle a few poppy seeds on the top.

 

Dish Designer
• Exchange lemon for orange zest.

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• Exchange lemon for orange juice.
• Bake in mini or extra-large muffin tins. Adjust the cooking time accordingly.
• Bake in a 9X13 baking pan or 2 9-inch round can pans.

 

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Creamy Orange Fruit Dip

Cream Cheese and marshmallow creme fruit dip with zippy orange zest

Fresh fruit, dip and a movie

The trick to this recipe is to put the cream cheese on the counter just before you retire

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for the night. The next morning you can mix this together before work or errands and let it chill all day. The cream cheese will be ultra-soft and work in easily with the other ‘whites’. I have been making this recipe for several decades.

A light and creamy fruit dip, the hint of orange is the secret compliment for even the freshest fruit. Arranged in the center of a colorful platter of fruit, it is the hit of any dinner buffet or appetizer spread. Next time you are having a summer movie night with friends or family, serve fruit and dip rather than popcorn for a cool and nutritious party fare.

 
Recipe: Creamy Orange Fruit Dip

Prep Time: 5 Minutes | Cook Time: 0 Minutes | Yield: 4 Cups | Level: Easy

IngredientsCreamy-Orange-Fruit-Dip

  • 8 oz cream cheese, room temp
  • 7 oz marshmallow creme
  • 8 oz Cool Whip
  • 8 oz plain yogurt
  • 2 t. orange zest

Instructions
1 Mix cream cheese with marshmallow cream.

2 Add cool whip, yogurt and zest.

3 Chill for at least 1 hour.

4 Serve in the center of a platter and arrange fruit all around; strawberries, pineapple, cantaloupe, and grapes.

Information
For a creamy fresh fruit salad, stir some dip into a bowl of mixed cut fruit and chill.

Dish Designer

  • Add sliced apples but first dip them in a bath of water with 2 tablespoons of lemon juice to prevent browning.
  • Add bananas but cut in slices just before serving to prevent browning.
  • Also try honey dew, blackberries, or mangoes.

Inspiration – Peggy Fletcher

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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