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Tag Archives: cream cheese

CHOCOLATE CHERRY CUPCAKES

24 Tuesday May 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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chocolate, cream cheese, fresh cherries, green tag, last day of school, self-raising flour, Washington Elementary

It was with mixed emotions I parked in the carline and placed the green card on my dash that would allow me to pick up my youngest for the last time from the elementary school our children had attended for the last 7 years. Following a quick cupcake snack the kids were off to art class for their last lesson of the year.

IMG_8228

CHOCOLATE CHERRY CUPCAKES

chocolate cherry cupcakes

60 grams cream cheese, softened

60 grams butter, softened

1/2 cup sugar

2 eggs, lightly beaten

1 1/2 cups self raising flour

1/3 cup cocoa powder

2/3 cup milk

8 ounces chocolate chips

1 cup fresh cherries, pitted and chopped

frosting of choice

Heat oven to 180C.

Cream together the cream cheese, butter and sugar until light and fluffy. Gradually beat in the eggs, mixing well between each addition. Fold in the flour and cocoa with the milk until combined. Fold in the chocolate and cherries. Divide among paper lined muffin pans. Bake for 20 to 25 minutes or until cooked when tested. Stand for 10 minutes before turning out onto a wire rack. Cool.

Top with frosting.

Enjoy!

Recipe adapted from Simply Heaven, February 2013

https://cadbury.co.nz/recipes/

SMOKED SALMON CANAPES

09 Monday May 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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cream cheese, easy, entertaining, lemon, mandolin, radish, smoked salmon

Last Summer, a friend presented me with his mandolin after I had complimented it one night as he was preparing dinner.

mandolin

I sent another huge thank you to he and his wife while I was making these appetizers for a dinner party we were hosting – it was invaluable during the meal preparation – perfectly slicing the radishes I was using, making the job quick and efficient, and the result uniform and beautiful.

SMOKED SALMON CANAPES

smoked salmon canapes

8 ounces cream cheese, softened

1/4 cup fresh dill, plus extra for garnish

1/2 teaspoon garlic powder

1 tablespoon lemon juice

freshly ground black pepper to taste

baguette, sliced and toasted

smoked salmon

sliced radishes

In a medium bowl, stir together the cream cheese, dill, garlic powder, lemon juice and black pepper until well mixed. Spread the cream cheese mixture on baguette slices, top with smoked salmon and radishes and garnish with dill sprigs.

Enjoy!

Recipe adapted from At Home In Arkansas, April 2016

athomearkansas.com/

OATMEAL WALNUT AND BANANA BARS and CHERRY OATMEAL BARS

09 Saturday Apr 2016

Posted by Ceri Wilkin in bars and cookies

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breakfast, cherries, cream cheese, easy, healthy, oats, snack

Oatmeal, cream cheese and cherries fill these delicious bars.

OATMEAL WALNUT AND BANANA BARS

oatmeal walnut and banana bars

Heat oven to 350F. Butter an 8-inch square baking pan. In a large bowl, blend 2 bananas, mashed, with 1/2 cup cream cheese, softened. Stir in 2 cups rolled oats, 1 cup chopped walnuts, 1/3 cup dried cherries, chopped, 1/4 cup plus 2 tablespoons honey, 1/4 cup toasted wheat germ, 2 teaspoons vanilla extract and 1/4 teaspoon salt until thoroughly combined. Spread into prepared pan and bake until firm and browned around the edges, 25 to 30 minutes. Let cool, then cut into bars.

Enjoy!

Recipe adapted from Oprah Magazine, September 2015

www.oprah.com/app/o-magazine.html

CHERRY OATMEAL BARS

cherry oatmeal bars

2 teaspoons cornstarch

1 tablespoon water

2 (12-ounce) bags frozen cherries, thawed

1 tablespoon fresh lemon juice

1/2 cup sugar, divided

1 cup flour

1 cup oats

3/4 cup brown sugar

1/2 teaspoon baking soda

3/4 cup butter, cut up

1 package cream cheese, softened

1 egg

Heat oven to 350F. Line a 9-inch square pan with foil, with ends of foil extending over sides, spray with cooking spray. Mix cornstarch and water until blended. Bring cherries, lemon juice and 1/4 cup sugar to boil in medium saucepan on medium-high heat, stirring frequently, simmer on medium heat for 5 minutes or until cherries are softened, stirring occasionally. Add cornstarch mixture, cook and stir 1 to 2 minutes or until thickened. Remove from heat.

Mix flour, oats, brown sugar and baking soda in a large bowl. Rub in butter until mixture forms coarse crumbs, press half onto bottom of prepared pan. Bake for 10 minutes. Meanwhile, mix cream cheese, eggs and remaining sugar until blended.

Pour cream cheese mixture over crust, top with cherry mixture and remaining crumb mixture.

Bake for 25 to 30 minutes or until golden brown. Cool completely. Cut into bars.

Enjoy!

Recipe adapted from Food and Family, Summer 2015

www.kraftrecipes.com/foodfamilyarchive.aspx

BANANA CAKE WITH LEMON FROSTING

03 Sunday Apr 2016

Posted by Ceri Wilkin in cakes and cupcakes, Recipes

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comfort, cream cheese, home, like mum used to make, sour cream

Banana Cake like Mum used to make!!

BANANA CAKE WITH LEMON FROSTING

banana cake with lemon frosting

CAKE

125 grams butter

3/4 cup brown sugar, firmly packed

2 eggs

1 cup mashed banana

1 1/2 cups self-rising flour

1 teaspoon baking soda

3/4 cup sour cream

1 tablespoon milk

LEMON FROSTING

120 grams cream cheese

60 grams butter

rind and juice from 1 lemon

1 1/2 cups icing sugar

Heat oven to 350F. Grease a 23 centimeter round cake pan.

Cream butter and sugar in bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until combined after each addition.

Stir in banana, then stir in dry ingredients and combined sour cream and milk in 2 batches.

Pour mixture into prepared pan, bake for about an hour or until cooked.

Stand in pan for 5 minutes, turn onto wire rack to cool.

Spread cold banana cake with Lemon Frosting.

LEMON FROSTING

Beat cream cheese, butter, lemon rind and juice in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar, beat until smooth.

Enjoy!

Recipe adapted from The Australian Women’s Weekly, October 1991

www.aww.com.au/

PECAN CHEESECAKE PIE

31 Sunday Jan 2016

Posted by Ceri Wilkin in Dessert, Recipes

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cream cheese, delicious, easy, family, pie crust, Pillsbury, quick

I discovered a solitary pie crust that had been abandoned and forgotten about, occupying the right hand side of the bottom shelf of the refrigerator, and I was determined to put it to use.

PECAN CHEESECAKE PIE

pecan cheesecake pie

1 refrigerated pie crust

1 package (8-ounces) cream cheese, softened

4 eggs

3/4 cup sugar

2 teaspoons vanilla

1/4 teaspoon salt

3/4 cup chopped pecans

1 cup light corn syrup

Heat oven to 350F. Place pie crust in 9-inch glass pie plate.

In a medium bowl, beat cream cheese, 1 egg, 1/2 cup sugar, 1 teaspoon of vanilla and the salt with an electric mixer on medium speed until smooth. Pour mixture into crust, sprinkle evenly with chopped pecans.

In a large bowl, beat corn syrup and remaining 3 eggs, 1/4 cup sugar and 1 teaspoon of vanilla with a whisk. Pour mixture over pecans. Place plate on cookie sheet.

Bake on lowest oven rack for 50 to 55 minutes, or until set. Cool completely on cooling rack, about an hour.

Enjoy!

Recipe adapted from Pillsbury

www.pillsbury.com/

MOONSHINE AND PEAR NECTAR COCKTAIL and PIMENTO CHEESE and SOUTHERN PECAN AND APPLE SALAD and CORN AND CRAB CHOWDER and SWEET TEA AND LEMON CHESS PIE

08 Friday Jan 2016

Posted by Ceri Wilkin in Entertaining, Recipes

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appetizer, Arkansas Black Apples, cocktail, cream cheese, Dessert, dinner party menu, friends, Joey the Magician, mayonnaise, moonshine, orange, parsnip, pear, pickled onions, piquillo peppers, prosciutto, Salad, salad dressing, Soup, Southern Magic, sparkling wine

Before the complete chaos of the Holiday Season was upon us, we hosted our Supper Club for an evening of “Southern Magic”.

arkansas whisky

We began the festivities in the downstairs bar area, by offering an “Arkansas Select Club Whiskey” (curiously distilled in Canada), a Moonshine and Pear Nectar Cocktail, made with liquor given to us by a friend and garnished with rosemary from the garden of another friend, and the Southern staple, Pimento Cheese.

We moved upstairs to the dining room for the Salad, Soup and Main Courses, then gathered the kids and welcomed “Joey the Magician” and his incredible, spectacularly astonishing show, before serving dessert.

joey the magician– Joey the Magician performing a magic trick

MOONSHINE AND PEAR NECTAR COCKTAIL

moonshine and pear nectar cockail

3 ounces moonshine

24 ounces pear nectar

chilled sparkling wine

6 rosemary sprigs

6 pear wedges

Pour 1/2 ounce of moonshine and 4 ounces pear nectar into each cocktail glass, top with sparkling wine. Stir, and garnish each with a rosemary sprig and a pear wedge.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/

PIMENTO CHEESE

pimento cheese

3 piquillo peppers, roasted

4 ounces cream cheese, at room temperature

1/2 cup mayonnaise

1/2 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

1/8 teaspoon white pepper

1/8 teaspoon smoked paprika

1/4 cup pickled onions, plus 2 tablespoons of the brine

1 pound sharp cheddar cheese, grated

Cut the peppers lengthwise in half, open out flat on a cutting board and scrape away all the seeds and membrane. Dice the peppers.

Put the cream cheese in the bowl of an electric stand mixer and beat until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper and smoked paprika and stir to blend. Add the pickled onions, brine and cheddar cheese and stir again. Fold in the diced piquillo peppers.

Cover and refrigerate until ready to serve.

Enjoy!

Recipe adapted from Sean Brock

gardenandgun.com/article/how-sean-brock-makes-pimento-cheese

SOUTHERN PECAN AND APPLE SALAD

southern pecan and apple salad

2 tablespoons butter

1/3 cup brown sugar

1 cup pecan halves

3 teaspoons orange zest

juice of 1 orange

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

3 tablespoons olive oil

salt

freshly ground black pepper

arugula

2 Arkansas Black Apples, peeled, cored and diced

Spray a cookie sheet with cooking spray. Heat a large saucepan over low heat, add butter and sugar. Simmer a couple of minutes, stirring occasionally, until sugar has completely dissolved and the mixture darkens. Gently stir in pecans until well coated. Transfer nuts to cookie sheet, use the back of a spoon to separate them into one layer. Allow to cool.

Combine orange zest, orange juice, mustard, vinegar, and oil in a large bowl, stir well with a whisk. Season with salt and pepper.

Divide greens and apples among plates, top with pecans and drizzle with the dressing.

Enjoy!

Recipe adapted from Jamie Oliver

www.jamieoliver.com/

CORN AND CRAB CHOWDER

corn and crab chowder

olive oil

1 parsnip, peeled and cubed

3 ounces prosciutto, diced

1 onion, chopped

2 tablespoons butter

1/3 cup flour

1/2 cup white wine

2 cups milk

2 cups chicken stock

1 (15 ounce) can creamed corn

1 pound of crabmeat

salt and pepper to taste

Drizzle olive oil in a saute pan, add the parsnip, prosciutto and onion. Cook and stir until prosciutto is crispy and onions are translucent.

Melt butter in a large pot over low heat. Whisk in flour until mixture becomes creamy. Continue to cook for a few more minutes, stirring occasionally. Stir in wine. Slowly add milk and chicken stock. When the mixture is creamy and hot, stir in bacon mixture, creamed corn and crabmeat. Season with salt and pepper and simmer for 10 minutes.

Enjoy!

Recipe adapted from All Recipes

allrecipes.com/

SWEET TEA LEMON CHESS PIE

sweet tea lemon chess pie

FOR THE CRUST

3 ounces cream cheese, at room temperature

1 stick unsalted butter at room temperature

1 1/4 cups flour

FOR THE FILLING

2 sticks unsalted butter, at room temperature

2 cups sugar

zest of one lemon

8 large egg yolks

3/4 cup warm, freshly brewed black tea

1 tablespoon vanilla extract

1 teaspoon apple cider vinegar

1 tablespoon fresh lemon juice

2 tablespoons flour

2 teaspoons cornmeal

FOR THE CRUST

Beat the cream cheese and butter in a bowl with an electric mixer until well combined. Add the flour and mix at low speed until the dough comes together into a ball. Pat the dough evenly into a 9-inch pan. Place in the freezer while preparing the filling.

FOR THE FILLING

Beat the butter in a bowl with an electric mixer until light and fluffy. Gradually beat in sugar. Beat in the zest. Add the egg yolks 1 at a time, mixing well after each addition and scraping the bowl often. Slowly add the tea, vanilla, vinegar and lemon juice. Add the flour and cornmeal. Scrape the bowl and mix well.

TO ASSEMBLE

Heat oven to 350F. Remove the crust from the freezer and pour in the filling. Bake for 50 minutes. Cool to room temperature on a wire rack and then chill at least 2 hours before serving.

Enjoy!

Recipe adapted from Serious Eats

www.seriouseats.com/…/sweet-tea-lemon-chess-…

TRUFFLE CHERRY BROWNIE

02 Wednesday Dec 2015

Posted by Ceri Wilkin in bars and cookies, Recipes

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chocolate, cream cheese, easy, friends, Krav Maga, quick

A friend and I had put a date on the calendar to get together and catch up. The evening finally arrived and following my first ever Krav Maga class, with sore hands from punching and still shaking from exertion, I let her know I was home and ready for a glass of wine. We sat by the warm and cozy fire, conversing and nibbling on the cheeses and fruits I had set out. Once we had said our goodbyes, I searched the refrigerator and called the kids into the kitchen for leftovers, including the very last piece of this Truffle Cherry Brownie.

TRUFFLE CHERRY BROWNIE

truffle cherry brownie

1 box of brownie mix

1/2 cup butter, melted

3 eggs

8 ounces cream cheese, softened

14 ounce can of sweetened condensed milk

2 teaspoons of vanilla

21 ounce can of cherry pie filling

Prepare brownie mix as directed on package with butter and 2 eggs.

While brownies are baking, combine cream cheese and remaining egg. Whisk in sweetened condensed milk and vanilla. Pour mixture over hot brownies, bake an additional 25 minutes.

Cool for 2 hours, top with cherry pie filling.

Enjoy!

LEMON RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING and SWEET LEMON CREAM CHEESE CAKES

21 Monday Sep 2015

Posted by Ceri Wilkin in cakes and cupcakes, muffins, Recipes

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cream cheese, creme fraiche, delicious, easy, honey, light, quick, refreshing, ricotta

Tart, refreshing, delicious treats.

LEMON RICOTTA CUPCAKES WITH FLUFFY LEMON FROSTING

lemon riotta cupcake

FROSTING

1 (8-ounce) package cream cheese, at room temperature

6 tablespoons unsalted butter, at room temperature

1 tablespoon finely grated lemon zest

1/3 cup honey

2 teaspoons vanilla extract

1/8 teaspoon salt

CUPCAKES

2 cups flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

2/3 cup honey

1/2 cup ricotta cheese

1/2 cup vegetable oil

2 tablespoons finely grated lemon zest

1 tablespoon vanilla extract

2 eggs

1 egg yolk

3/4 cup creme fraiche

MAKE THE FROSTING

In a medium bowl, using an electric mixer, beat the cream cheese at medium speed until light and creamy, about 3 minutes. Scrape down the side of the bowl. Add the butter and 1 tablespoon of lemon zest and beat until incorporated. Beat in the honey, vanilla and salt. Cover and refrigerate until firm and spreadable, about 3 hours.

MAKE THE CUPCAKES

Heat the oven to 350F. Line a 12-cup muffin pan with paper liners. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In another medium bowl, whisk the honey with the ricotta, vegetable oil, lemon zest and vanilla. Whisk in the eggs and egg yolk. Whisk in one-third of the flour mixture just until incorporated, then whisk in half of the creme fruit until smooth, scraping down the side and bottom of the bowl with a rubber spatula. Fold in the remaining flour mixture in 2 batches, alternating with the remaining creme fraiche until incorporated.

Spoon the batter into the muffin cups and bake for about 25 minutes, until the cupcakes are lightly golden and a toothpick inserted in the center comes out clean. Transfer the cupcakes to a wire rack and let cool completely. Frost the cupcakes.

Enjoy!

Recipe adapted from Food and Wine, April 2014

www.foodandwine.com/

SWEET LEMON CREAM CHEESE CAKES

sweet lemon cream cheese cupcakes

LEMON CREAM CHEESE CAKE

6 tablespoons butter, softened

3 ounces cream cheese, softened

2 teaspoons finely grated lemon peel

2/3 cup sugar

2 eggs

1/3 cup self-rising flour

1/2 cup flour

LEMON CREAM CHEESE FROSTING

2 tablespoons butter, softened

3 ounces cream cheese, softened

1 teaspoon finely grated lemon peel

1 1/2 cups powdered sugar

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, cream cheese, lemon peel, sugar and eggs in small bowl with electric mixer until light and fluffy.

Add self-rising flour and flour, beat on low speed until just combined. Divide mixture among baking cups. Bake for about 25 minutes. Turn cakes onto wire rack to cool. Make Lemon Cream Cheese Frosting. Spread cakes with frosting.

LEMON CREAM CHEESE FROSTING

Beat butter, cream cheese and lemon peel in small bowl with electric mixer until light and fluffy, gradually beat in sifted powdered sugar.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2007

RICH AND CREAMY CORN

07 Monday Sep 2015

Posted by Ceri Wilkin in Recipes, Vegetables

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best, corn, cream cheese, delicious, easy, family, fresh, green chiles, grilling, Labor Day, outdoor, quick, summer

We grilled burgers and greatly enjoyed the beautiful outdoor dining surrounded by the mild evening. I put together this Rich and Creamy and very delicious Corn from left over grilled cobs we had in the refrigerator.

RICH AND CREAMY CORN

rich and creamy corn

2 cups fresh corn kernels, cut from the cob

1/2 cup butter

8 ounces cream cheese, chopped

1 (4-ounce) can of green chiles, drained

salt and freshly ground black pepper

Combine the corn, butter, cream cheese and chiles in a medium saucepan and mix well. Cook over medium heat for 20 minutes or until the butter and cream cheese melt, stirring frequently.

Enjoy!

Recipe adapted from Southern Accent, A Second Helping, 2003

https://www.facebook.com/JuniorLeagueofPB?v=info

ARTICHOKE PARMESAN DIP

08 Wednesday Jul 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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artichoke, cream cheese, dip, mayonnaise, mozzarella, parmesan

My Aunty always thought artichokes never looked or sounded appealing, and consequently, had never tried them. However, anything mixed with cheese and mayonnaise is bound to taste good, so I made this Artichoke Parmesan Dip to give her a sample of the exquisite thistle, and she even asked for the recipe to take home.

ARTICHOKE PARMESAN DIP

artichoke parmesan dip

1 tablespoon olive oil

1/2 an onion, finely chopped

1 (14-ounce) jar of artichoke hearts, drained and chopped

1/2 cup half and half

1/2 cup freshly grated mozzarella cheese

1/2 cup freshly grated parmesan cheese

1/3 cup mayonnaise

4 ounces cream cheese, chopped

1/4 teaspoon dried oregano

1/4 teaspoon garlic powder

Heat oil in a medium saucepan over medium heat. Add onion, cook and stir until translucent. Stir in artichoke hearts, half and half, mozzarella, parmesan, mayonnaise, cream cheese, oregano and garlic powder. Cook over medium heat, until cheeses are melted, stirring frequently. Transfer to serving bowl.

Enjoy!

Recipe adapted from Crock Pot Party Foods and Appetizers, November 2013

www.crock-pot.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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