No-Bake Lemon Blueberry Cheesecake

No-Bake Lemon Blueberry Cheesecake

A no-bake cheesecake infused with sunny lemon flavor and topped with fresh, sugar-coated blueberries. The light and fluffy filling is made of cream cheese, sugar and whipping cream. It’s soft and airy like a cloud, nothing like a thick, dense baked cheesecake.

Now, I have to confess. . .I told a little white lie because while the cheesecake filling is no-bake, the crust is not. Oh, sure, you could leave it raw but it will be more crumbly and won’t hold together as well. I prefer it baked. … 

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Mini Cheesy Popeye Puffs

Here I am with another ‘puff’ recipe!

Puffs, puffs and more puffs, bring on the puffs, I never get tired of them.

Mini Cheesy Popeye Puffs

When I was a kid my parents told me to eat my spinach so I could grow up to be like Popeye the Sailor Man.

Thank goodness I didn’t because I kind of like being a girl and I get sea sick.

Anywhoo, have you ever seen Popeye? He’s pretty rough and gnarly looking. He pops open Spinach cans with his teeth.

Not exactly what little girls aspire to be…. 

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Raspberry Cream Cheese Coffee Cake

What is it about coffee cakes that are so irresistible? Or is it just me?

One minute they can be all there, in their entirety, and a little while later reduced down to a few crumbs? Like someone hid it from you. Or stole it and ran away.

If only that were true. No one wants to admit to eating an entire cake in such an unbelievably short period of time.

Thank goodness there were two other people helping me out because it’s so easy to cut a small piece here and another one there. Basically every time you walk by because you just can’t help yourself.

Until there’s just that one piece left. Which may or may not be a good thing, depending on how you look at it.

Raspberry Cream Cheese Coffee Cake

… 

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Jalapeño Popper & Corn Swirls

Jalapeno Popper & Corn Swirls
There’s something about the combination of spicy-hot jalapeño peppers, cheddar cheese and cream cheese that I can’t get enough of. I don’t even care if jalapeño poppers are old news because according to me, they’re still the rage.

Of course I had to make a puff pastry version! “You love that stuff don’t you?” Mom asked when I tucked away yet another pack into the freezer. If I don’t have at least one handy then I get a little freaky…. 

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Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Cinnamon Roll Puff Pastry Knots

Puff pastry knots stuffed with a buttery cinnamon filling, baked to a golden brown and dusted with a blizzard of cinnamon sugar. It doesn’t end there.

Cream cheese glaze. {There’s that too.}

Tangy and lightly sweetened, for dipping and dunking the warm knots that melt in your mouth into or drizzling over. Whatever your cinnamon-loving heart feels like doing. Drizzle and dip. Double-dip. See if I care.

I’ll be doing the same.

You see, these aren’t your regular, run-of-the-mill cinnamon knots. These are cinnamon knots dressed to the nines. Every bite overflows with sweet, distinct cinnamon flavor.

Cinnamon times two.

Cinnamon Roll Knots with Cream Cheese Glaze

I’m puff pastry crazy. I am. My freezer can’t be without it or I feel deprived. Not only is it convenient and versatile for making sweet and savory recipes but it’s totally irresistible with it’s light, buttery crispiness and tender, flaky layers that nothing else quite compares to. Making cinnamon knots with it was a natural.

They’re easy and fairly quick to make but do require a short wait time. They go in the freezer for thirty minutes to an hour before baking so the filling chills up and doesn’t entirely escape out onto the baking sheet. A little bit of leakage is normal so don’t despair if you see that happening.

The truth is you can eat these without the glaze and be perfectly happy. They’re fine on their own – especially warm – the glaze makes them seem more like a cinnamon roll. That’s what I was after. A cinnamon roll.

Wrapped up in puff pastry.

Goal achieved.

Easy Cinnamon Roll Knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 20 knots

Cinnamon Roll Puff Pastry Knots with Cream Cheese Glaze

Puff pastry knots are stuffed with a buttery cinnamon filling and coated with cinnamon sugar then baked to a golden brown. There's a tangy, sweet cream cheese glaze for dipping and dunking the warm knots into or drizzling over top.

Ingredients:

Filling:
1/4 cup butter, melted
1/4 cup granulated sugar
1 tablespoon ground cinnamon
Knots:
1 egg
1 tablespoon water
all-purpose flour, for dusting the work surface
1 puff pastry sheet, thawed (like Pepperidge Farm )
Coating:
1/2 cup granulated sugar
2 tablespoons ground cinnamon
Glaze:
4 ounces cream cheese (regular or light)
a dash of vanilla extract
1/2 cup confectioners' sugar
3 - 4 tablespoons milk

Instructions:

    Make the filling:
  1. In a small bowl combine the butter, sugar and cinnamon.
  2. Make the knots:
  3. Beat the egg and water in a small bowl with a fork.
  4. Sprinkle a work surface with flour and unfold the puff pastry, roll it out to a 10-inch square. Brush the bottom half of the pastry generously with the beaten egg.
  5. Spoon the filling over it and spread from edge to edge over the egg. Brush the top half with egg and fold it over the filling. Roll the rolling pin lightly over it to help it stick together.
  6. Cut the pastry into 20 (about 1/2-inch-wide) strips. Tie each strip into a "knot". Put them in the freezer for at least 30 minutes to 1 hour.
  7. Preheat oven to 400 degrees F. Place the knots on a silpat or parchment-lined baking sheet (if using parchment lightly spray with non-stick spray) an inch apart.
  8. Bake 18 - 20 minutes or until the pastries are golden brown - some of the cinnamon may leak out - that's normal.
  9. Make the Coating:
  10. Meanwhile in a large mixing bowl whisk the sugar and cinnamon together for the coating.
  11. When the knots are cooked, scoop them up hot and place them in the bowl, use a spoon to gently toss them in the cinnamon sugar. Remove to a wire rack or platter to cool.
  12. Make the glaze:
  13. Meanwhile melt the cream cheese in the microwave until it's soft and creamy about 20 - 30 seconds. Whisk in the confectioners' sugar and vanilla then enough milk to make a glaze. You can make it as thick or as thin as you like. If you make it too thin by mistake just mix in a little more sugar.
  14. Serve the knots warm or at room temperature with the glaze for dipping or you can drizzle it over them.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cinnamon-roll-puff-pastry-knots-cream-cheese-glaze-dip/

Easy Puff Pastry Cinnamon Knots

Chicken, Cream Cheese & Broccoli Pillow Puffs

Chicken, Broccoli & Cream Cheese Pillow Puffs

Chicken pillows are usually made with crescent rolls but I gave them a makeover by using puff pastry instead. I love breaking rules. 

Layers of buttery, flaky, melt-in-your-mouth pastry wraps around a decadent chicken, broccoli and cream cheese filling that is crusted with Parmesan cheese then topped with a cheddar cheese gravy.

They’re ridiculously easy to make especially if you already have cooked chicken on hand. It’s a great way to re-purpose leftovers into an entirely different meal. No one will even know. Rotisserie chicken is perfect for this too. … 

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Homemade Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Imagine, if you can, the sweetest white frosting bursting with small, colorful chips. That is rainbow chip frosting. Betty Crocker used to make it with a rainbow chip cake to match. They were both favorites as a kid.

The frosting, sadly, was discontinued. People are so crazy-mad about it they have gone as far as to start petitions and facebook pages. You can still find the rainbow chip cake but when it comes to the frosting you’re sc*#$ed. Until now.

No, this isn’t exactly the same. It might be better. Thanks to these guys. Rainbow chip crunch sprinkles by Wilton.

Bottled rainbows.

Rainbow Chips

They are like teeny-tiny m&m’s, smaller in size than even mini m&m’s. They have a lightly crisp coating with chocolate on the inside. You can find them at places that carry Wilton baking supplies like A.C. Moore, Joann’s Fabrics, Micheal’s and even some Walmarts (in the housewares section by the cake decorating supplies, not the grocery section). And on Amazon.

I found them staring back at me from a shelf at A.C. Moore, begging me to take them home and dump them into a big vat of cream cheese frosting where they can spread happiness far and wide.

Anyhoo, these will easily help you turn any frosting into rainbow chip frosting whether it be your favorite homemade recipe or that white tub you pick up in the frosting aisle (I don’t personally recommend this – making it from scratch is too easy!).

When life gives me rainbow chips. . . I make frosting.

It’ssssss ba-aaaaack.

Rainbow Chip Frosting

Homemade Rainbow Chip Frosting

Rating: 51

Prep Time: 15 minutes

Yield: frosts one 2-layer cake or about 18 cupcakes

Homemade Rainbow Chip Frosting

How to make rainbow chip frosting like Betty Crocker's discontinued version!

Ingredients:

8 ounces cream cheese (light or regular - not nonfat), at room temperature
8 tablespoons butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla extract

Instructions:

  1. Beat the butter and cream cheese together on medium speed until light and fluffy about 3 minutes.
  2. Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract. Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.
  3. Stir in the rainbow chips by hand. Use immediately. This will frost a 2 layer cake or 18 cupcakes.

Notes:

This is pipeable with big pastry tips! I use these.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/homemade-rainbow-chip-frosting/

Vanilla Pecan Pie

This is a sponsored post for McCormick. All thoughts and opinions are my own.

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It’s like two desserts in one. Pie meets cheesecake. The best of both worlds.

It may look complicated to make but in reality it’s ridiculously simple to put together. You can use a premade crust to save time – I’ve included a pie crust recipe if you prefer homemade or if you have a favorite you can use that.

The cheesecake layer comes together easily by beating cream cheese, eggs, sugar and vanilla together then spreading it over the bottom of the crust. It’s baked for 15 minutes giving you time to make the pecan topping. The sticky sweet glue that holds the nuts together comes together just as easily as the first layer by combining eggs, sugar, corn syrup, butter and more of that lovely vanilla extract. The flavor of the day.

The pecans are piled on top of the cream cheese and the buttery syrup is poured over it. Another, longer trip to the oven and out comes one of the most delicious pies of the season.

Vanilla Cream Cheese Pecan Pie

It’s the perfect holiday pie with vanilla infusing both layers and that nutty, crunchy topping balanced by the rich creaminess of the cheesecake. Vanilla is one of the most sought after flavors of the season along with pumpkin spice, ginger, peppermint, sage, cinnamon and nutmeg. Here are some of my favorite McCormick recipes for bringing more of those flavors into your life:

Vanilla Cheesecake Pecan Pie

Vanilla Pecan Pie

Rating: 51

Cook Time: 55 minutes

Yield: 1 (9-inch) pie

Vanilla Pecan Pie

Pecan pie gets an exciting new twist! This double-decker pie features a layer of cream cheese topped with sticky pecans. It's like two desserts in one. Pie meets cheesecake. The best of both worlds.

Ingredients:

Crust: (or use 1 refrigerated pie crust)
1 + 1/2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold butter, cut into cubes
4 tablespoons shortening
3 - 5 tablespoons ice water
Filling:
1 package (8 ounces) cream cheese, softened
3 eggs, divided
3/4 cup sugar, divided
4 teaspoons McCormick® Pure Vanilla Extract, divided
1/2 cup light corn syrup
3 tablespoons butter, melted
1/4 teaspoon salt
2 cups pecan pieces, toasted
For serving:
whip cream

Instructions:

    If using premade crust skip steps 1 and 2.
  1. In a large mixing bowl whisk the flour and salt together. Use a pastry blender or two forks used scissor fashion to cut the butter into the flour until you get coarse crumbs. Repeat with the shortening. Drizzle with ice water 1 tablespoon at a time (you may not need it all) and toss to combine with a fork, once it starts sticking together use your hands to form it into a ball. Press it into a disk, cover with plastic wrap and refrigerate 1/2 hour.
  2. Dust a flat surface with flour and roll the dough out to an 11-inch circle. Press it into the pan and flute the edges or use a fork to make a design.
  3. Preheat oven to 350°F. Skip this next step if you made your own crust - Prepare crust as directed on package for one-crust pie using 9-inch deep dish pie plate.
  4. Beat cream cheese, 1 of the eggs, 1/4 cup of the sugar and 2 teaspoons of the vanilla in large bowl with electric mixer on medium speed until well blended and smooth.
  5. Spread evenly on bottom of crust. Bake 15 minutes.
  6. Beat remaining 2 eggs and 1/2 cup sugar in large bowl with wire whisk until smooth. Add corn syrup, butter, remaining 2 teaspoons vanilla and salt; stir until well blended.
  7. Sprinkle pecans evenly over baked cream cheese layer. Slowly pour corn syrup mixture over nuts.
  8. Bake 35 to 40 minutes or until just set in center. Cool completely on wire rack. Refrigerate leftovers.

Notes:

Adapted from McCormick

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/vanilla-pecan-pie/

This is a sponsored post for McCormick. All thoughts and opinions are my own.

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