In another bowl, whisk together creamed corn, milk mixture, oil, eggs and hot pepper sauce. Sprinkle with cheese, frozen corn, green onions and parsley
Well this past weekend I decided to test out a different pumpkin dessert recipe, something simple but unique – Pumpkin Muffins with CreamCheese Filling and Cinnamon Pecan Topping
Just as I have finished recovering from my food overload on Canadian Thanksgiving, I see a whole host of delicious recipes for people preparing for American Thanksgiving
Whisk together milk, oil, onions, sour cream and eggs. Bake in centre of 375°F (190°C) oven for 20 to 25 minutes or until tops are firm to the touch and muffins are golden
I filled them with whipped creamcheese sweetened with homemade salted caramel and then melted bittersweet chocolate into hot cream for a thin ganache for dipping
What nicer way to wake up to fresh Strawberry creamcheesemuffins. CreamCheese Mixture. Top it with a teaspoonful of cheese mixture, a teaspoons more of muffin batter to cover it, and finally a more strawberries
Chocolate Ganche filled Banana Cupcakes with Coconut CreamCheese FrostingAdapted and inspired by Better Homes and Gardens Special Interest Publication 2012Banana CupcakeIngredients3/4 cup Butter3 Eggs3 cups All purpose Flour1 1/2 teaspoons Baking Powder3/4 teaspoons Salt1/4 teaspoons Baking Soda3/4 cup Mashed ripe banana (about 2 medium)1/3 cup Almond Milk1/4 cup Sour Cream1 teaspoon Vanilla1 cup SugarDirections- Preheat your oven for 350 degrees and line two cupcake pans with paper liners- Allow butter and eggs to at room temperature for 30 minutes- In a medium bowl combine your flour, salt, baking powder, baking soda together in a medium bowl and set aside- In a small bowl combine the mashed bananas, almond milk, sour cream and vanilla- In a large mixing bowl beat the butter for 30 seconds, gradually add the sugar about 1/4 at a time, beating on medium speed until light and fluffy. Chocolate GanacheIngredients1 cup Whipping Cream12 ounces bittersweet Dark ChocolateDirections- In a medium sauce pan bring whipping cream just to a boil over medium high heat. Stir until smooth, cool for 15 minutes in the fridge- Make a hole in the middle of your cupcakes (I used a 1/2 teaspoon to scoop out the inside of the cake)- Fill a pipping bag with your ganche and fill your cupcakesCoconut CreamCheese FrostingIngredients1/2 cup Butter (1 stick)6 oz CreamCheese5 cups Powder Sugar1/4 teaspoons Coconut Extract3/4 Tablespoon Coconut MilkDirections- In a electric mixer beat the butter and creamcheese together- Add in the coconut milk and extract beat until combined- Add the powder sugar 1/2 cup at a time until combined, scraping the side of the bowl when need
Mascarpone Filled Red Velvet Doughnuts with CreamCheese Glaze. Creamcheese glaze. It had to happen sooner or later, the perfect marriage of the new obsession with my doughnut pan, the love of red velvet anything, and the magic I see in using Mascarpone cheese in baking
Vanilla creamcheesebuttercreamrecipe. However, I like this recipe for its consistency. Salted Caramel Filled Chocolate Cupcakes with Vanilla CreamCheeseButtercream and Pretzels
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