Tag Archives: cream cheese

Saturday Selections: Championship Dip Duo

Well folks, this is my last Saturday Selection of the football season.

I know, I know. Wipe your tears away.

I am leaving you with something very exciting to graze on during the big game on Monday night.

A little duo of dips if you please.

One is for the Tide. The other for the Tigers.

The Alabama side is a sweet white chocolate cheesecake dip with a raspberry topping.

It is a rich cream cheese and marshmallow fluff mixture studded with white chocolate chips and slathered with a sweet/tangy raspberry preserve.

The LSU side is a decadent blueberry cream cheese dip topped with apricot preserves.

The sweet blueberries pair so well with the tangy cream cheese. And don’t they make the prettiest purple?

I loved serving them together so you could go back and forth between the two.

It is kind of hard to tell, but I was trying to mound the dips into the shapes of little footballs so that we could make sort of a competition between the two. You know, whichever dip made it to the end zone first would win or something cheesy like that. But I would not recommend serving it that way. The blueberry dip was a bit too soft to stay formed and it kind of started making a mess all over the board. When I make these again on Monday, I think I am going to swirl the preserves into the dips.

And even though I am supposed to be partial to the Alabama side, I couldn’t tell you which one is my favorite if you held tickets to the game itself in front of my face.

…haha I’m just kidding…if you were trying to give me tickets I would totally make up an answer so I could go to the game.

But whatever I said would be a lie because the one I liked best was the one I had in my mouth at the time.

We served these up with graham cracker sticks, Nilla wafers, and pretzels.

Please, please, please promise me that you will try the Alabama dip with a pretzel. It really brings out the white chocolate. Crazy good.

Alabama Cheesecake Dip

8 oz cream cheese, softened

1 cup marshmallow fluff

1/2 cup white chocolate chips

1/3 cup raspberry preserves

1/4 teaspoon water or lemon juice

Combine cream cheese and marshmallow fluff in a medium bowl.

Fold in white chocolate chips.

Keep in refrigerator until ready to serve.

Before serving, top with raspberry preserves thinned out with water or lemon juice.

LSU Blueberry Cheesecake Dip

8 oz cream cheese, softened

1 cup blueberries (frozen is fine, just thaw before blending)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1/3 cup apricot preserves

In a food processor combine cream cheese and blueberries until smooth.

In a medium bowl combine blueberry cream cheese with powdered sugar and vanilla.

Keep in refrigerator until ready to serve.

Before serving, top with apricot preserves.

(and P.S. Roll Tide!)

Cheesecake Stuffed Red Velvet Cupcakes

Yes. You read that correctly.

I had a life changing experience a few weeks ago at an Iron Bowl get together. My new culinary BFF (hi, Jessica!) made some amazing cupcakes that had a pumpkin pie in the center.

A pumpkin pie.

In the center of a cupcake.

It was incredible. The pie was velvety and the cake was nice and tender. But probably the most surprising part was how it all made for one cohesive bite. It was a fantastic dessert experience.

I was inspired.

But what pie/cupcake combo do I choose?

Ding! Ding! Ding! We have a winner!

Look, people, I know it is scary. The calories, the time…the calories. But look. ‘Tis the season, right? If Christmas is good for nothing else, it is good for stuffing your face with insane treats so that you can feel bad about yourself later.

And if you are really scared to have these in your house, you could always make them, eat one, and then give them to your neighbors. You know the neighbors that you are trying to bribe with sweets so that they will love you forever and maybe remember that you have babies who go to bed early so maybe they shouldn’t leave their dogs outside in the cold so that they bark incessantly and wake said babies up, and besides that’s mean to the pets that you supposedly love anyway.

Hmm?

Oh wait, that’s just my neighbors?

Oh…well…let me get back to these cupcakes that you are going to make for you and yours.

Like I said, they do take a little bit of time to throw together but they are COMPLETELY WORTH IT. So let’s get to it.

First off, you need to make your cheesecakes. I just ripped off the filling from my Snickerdoodle Cheesecake Bites, but instead of the shortbread crust, I went with a more traditional graham cracker thang.

Simply crush up a few sheets of graham crackers and then stir in some melted butter and sugar. Then press a little bit of the mixture into the bottoms of a mini muffin pan. Top it off with some spoonfuls of the cheesecake batter and bake it for about 20 minutes. When they are done, let them cool on the counter, and then place the pan into the freezer for about an hour so that they are super easy to pop out of the tin. Trust me on this one. If you skip this step you will be fraught with heartache and cheesecake crumbs everywhere.

When the cheesecakes are nice and frosty, you can go ahead and make up the cake batter.

Then fill the cupcake liners just slightly less than half way full, and place a cheesecake inside each one.

Then pour cupcake batter over the cheesecakes to fill up the papers.

Bake them up and let them cool completely before frosting them. I always use Paula Deen’s Cream Cheese Frosting recipe. It is no fail, rich, and delicious. And frankly, I don’t really see any reason to try to improve upon it.

So there you have it. Cheesecake and red velvet cupcakes. Hey, think about it like this, this will make one less desert that you have to pick and choose from at your next party.

Cheesecake Stuffed Red Velvet Cupcakes

Makes 12 cupcakes

FOR THE CHEESECAKES:

1/2 cup graham cracker crumbs (3 sheets)

1 1/2 tablespoons butter, melted

1/4 cup + 2 tablespoons sugar, divided

6 oz cream cheese, softened

1/4 cup sugar

1/4 cup plain Greek yogurt

1/4 tablespoon vanilla

1 egg

Preheat oven to 350.

Combine graham cracker crumbs, butter, and and 2 tablespoons sugar in a small bowl and press into the bottoms of a well greased mini muffin tin. Set aside.

In a mixer, beat together cream cheese and 1/4 cup sugar.

Stir in yogurt, vanilla, and egg.

Spoon onto graham cracker crumbs and bake for 20 minutes.

Let cool to room temperature and place in the freezer for at least one hour.

FOR THE CUPCAKES:

1 cup sugar

1/2 cup butter, softened

2 cups all purpose flour

2 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 eggs

1/4 cup plain Greek yogurt

1 teaspoon vanilla

1 cup milk

1 oz (fluid) bottle red food coloring

Preheat oven to 350.

Cream butter and sugar until fluffy.

Meanwhile, in a large bowl whisk together, flour, cocoa powder, salt, and soda. Set aside.

Blend egg, yogurt, and vanilla into butter and sugar mixture.

Alternately stir in flour mixture and milk, beginning and ending with the flour mixture.

Stir in red food coloring.

Pour batter into lined cupcake tins slightly less than halfway full.

Place a mini cheesecake into batter.

Cover with batter to fill the tins.

Bake for 20-25 minutes, until an inserted toothpick comes out clean.

Let cool completely before frosting with a cream cheese icing.

Woops….looks like I’ll be listening to the neighbor’s dogs barking again for the next year too.

Spiced Applesauce Cupcakes

If there is one thing other than tasty recipes that I would like for you all take away from this blog, it is that cooking with your kids around is not only doable, but can be extremely fun and a lot of times down right entertaining.

However, there are certain times when even I wish my kids weren’t in the kitchen.

Times like this past weekend when I volunteered myself to make roughly 60 cupcakes for a baby shower. I thought, “Hey, this will be no big deal. The Hubs can watch the girls and I will just knock those cupcakes out in a few hours.”

Ummmm. Yeah.

Here’s what really went down. That morning, The Hubs offered to help out with some home improvement at his boss’s house. So I was stuck trying to bake cupcakes while The Little Dude played on the computer (thank you, NickJr.com!) and The Monkey napped.  That wasn’t too bad, I managed to get all of the cupcakes baked before she got up. Woot!

I was starting to feel pretty smug about how well it was all going until it came time to frost and decorate the bad boys. Even though The Hubs was back home and doing his best,The Dude just seemed bored. So she looked to me for entertainment. You try explaining to a three year old, why she can’t have a cupcake. 

Me:  “Honey, I’m so sorry but these are cupcakes for my friend’s party.” (Holy crap! I can’t believe I just told her I was going to a party! What was I thinking?!)

Dude:  “Can I come to the party?”

Me:  “No baby. I’m so sorry. You can’t come to the party.”

Dude:  “Well, can I have a taste of frosting?”

And on and on it went.

Then The Monkey, who is normally one of the happiest babies you will ever meet, decided to pick this day to be super cranky, take short naps, and be mega clingy to Mommy.

Oh my.

So what should have been only a few hours worth of work, literally took me all day long.

All. Day.

Basically, I don’t really care if I never see these cupcakes again.

Oh wait. Yes I do. They are delicious.

Everybody really seemed to like them. Including my sweet pregnant friend. Which is all that matters in the end.

Wanna see what they looked like at the shower?

Cute huh?

I can’t take credit for the cupcake design, I saw pictures on the internet of  similar ones that fit this shower’s theme. The whole event was put together by one of my other sweet neighbors who is incredibly creative and crafty. She’s basically an all around know-it-all (in a good way), who I ask advice from on everything from fitness and nutrition tips, to fun fun things to do with my girls, to how to arrange pictures on my walls. I have been pestering her for some time now to start her own blog so she can impart all of her useful knowledge on the world (P.S. I think you should all leave comments telling her to get blogging!).

I mean come on, wouldn’t you like to know how to make stuff like this?

But anywho, lets get back to those cupcakes shall we?

I was kind of going for a mulled apple cider flavor. Something that had a nice fall feel to it. They are so so very moist and tender, and are rich with spices. They have an intense warm sweetness thanks to the molasses, which pairs quite nicely with the less sweet brown sugar cream cheese frosting.

They are the perfect autumn cupckae to bake up this week…and totally easy to do with your kids, so long as you aren’t baking a ton and trying to decorate them for someone else’s party.

Spiced Applesauce Cupcakes

(Adapted from Applesauce Cupcakes from The Lady and Sons, Too! by Paula Deen, and Spice Cake from The Fannie Farmer Cookbook by Marion Cunningham)

Makes 12 cupcakes

1/2 cup butter, softened

1 cup white sugar

1/2 cup brown sugar

1 egg

1/2 cup molasses

1 teaspoon vanilla

2 cups all purpose flour

1 1/2 teaspoons freshly grated nutmeg

2 teaspoons cinnamon

1/2 teaspoon allspice

1/2 teaspoon ground ginger

1/8 teaspoon cayenne

1 teaspoon salt

1 1/2 cups applesauce

2 teaspoons baking soda

Preheat oven to 350

Cream together butter, white sugar, and brown sugar.

Meanwhile in a separate bowl stir together flour, nutmeg, cinnamon, allspice, ginger, cayenne, and salt. Set aside.

In a microwave safe bowl, heat applesauce and baking soda together about 1 minute, until hot. Stir and set aside.

Stir egg, molasses, and vanilla into butter mixture until combined, scraping down sides of bowl once.

Fold in dry ingredients.

Add hot applesauce to the batter and fold in until just combined.

Place in muffin tins and bake for 20 minutes, or until a toothpick comes out clean.

Allow to cool completely before frosting.

Brown Sugar Cream Cheese Frosting

(Adapted from allrecipes.com)

4 ounces cream cheese, softened

1 tablespoon butter, melted and cooled

1 tablespoon brown sugar

2 teaspoons vanilla

1/2 tablespoon honey.

Combine cream cheese, butter, sugar, and vanilla.

When mixture is smooth, add in honey.

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