Cream Cheese Chocolate Chip Cookies 

About a year ago I made a recipe for cream cheese chocolate chip cookies. They were good but not one of my favorites. I put the recipe away and did not think much of it until a friend and neighbor of mine, Jan Lines, mentioned something to me about them. It got me thinking – and hungry – for them again – so I searched online and found a recipe that looked similar to the one I had tried a year ago. I found the recipe a little time consuming and the dough just did not have that much flavor, so I changed it to fit my taste buds. My taste testers, family and friends went CRAZY for them – so I just had to share the recipe here with all of you!

These are best made in advance and chilled in the refrigerator overnight. You can actually make the dough and chill in the refrigerator for up to 5 days! These are the perfect make ahead cookie and wonderful for parties and cookie exchanges.

Make sure all ingredients are at room temperature – especially the cream cheese. Also make sure you use chocolate chips AND chocolate chunks for this recipe. The combination of the 2 are magical!

Cream Cheese Chocolate Chip Cookies

1 stick (4 oz) unsalted butter
2 oz cream cheese – full fat original
3/4 cup light brown sugar, packed
1/4 cup white granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 heaping teaspoons corn starch
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups white all-purpose flour
1 cup semi-sweet chocolate chips
1 cup semi-sweet chocolate chunks

Start by combinding the unsalted butter and cream cheese in a bowl and beat until smooth and creamy. 

Add in the light brown sugar and white granulated sugar and continue to beat until the mixture is light in color and fluffy in texture. 

Beat in the large egg. 

Add in the pure vanilla extract, cornstarch, baking soda and salt. Stir to combine. 

Gently fold in the white all-purpose flour. 

Gently fold in the chocolate chips and chocolate chunks. 

Cover the bowl and refrigerate overnight. 

When ready to bake, preheat oven to 350 degrees F. and line 2 large baking sheets with parchment paper. 

Roll dough into balls the size of two tablespoons and gently press them down with the palms of your hands before placing them onto the prepared baking sheets. 

Bake, one baking sheet at a time, for exactly 13 minutes. Remove and allow them to cool on their baking sheets. 

Enjoy!

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Banana Walnut Bread with a Cream Cheese and Cinnamon Swirl

I made this a few days ago for a friend and she flipped out over it! She said she had never had banana bread that was so tender, moist, flavorful and “hit the spot” like this one did!

I love banana bread too and usually fold in semi-sweet chocolate chunks, but this time I really decided to give it everything I had and add cream cheese, walnuts, cinnamon and Turbinado sugar.

It is everything you might have hoped for!

blaise-the-baker-banana-bread

Banana Walnut Bread with a Cream Cheese and Cinnamon Swirl

For the bread…
1 large egg
1/2 cup light brown sugar, tightly packed
1/4 cup white granulated sugar
1/4 cup vegetable oil
1/4 cup sour cream
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas, about 4 bananas
1 cup white all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts, chopped, plus 1/2 cup aside

For the filling (swirl)…
1 large egg
4 ounces cream cheese
1/4 cup white granulated sugar
3 tablespoons white all-purpose flour
2 teaspoons pure vanilla extract
2 teaspoons ground cinnamon

Turbinado sugar, for sprinkling

Start by preheating your oven to 350 degrees F.

Spray a 9×5-inch bread pan with non-stick spray with flour.

In a large bowl combine the large egg, light brown sugar, white granulated sugar, vegetable oil, sour cream, pure vanilla extract and mashed bananas. Stir until well combined.

Stir in the white all-purpose flour, baking powder, baking soda, salt and chopped walnuts.

Pour half the batter into the prepared pan and spread evenly.

Make the filling by combining the large egg, cream cheese, white granulated sugar, white all-purpose flour, pure vanilla extract and ground cinnamon in a medium bowl.

Spread this mixture evenly over the banana bread batter. Swirl gently with a knife.

Place the other half of the banana bread batter over the top and spread evenly.

Sprinkle on the reserved 1/2 cup of chopped walnuts and sprinkle with a layer of Turbinado Sugar.

Place in preheated oven for 60-70 minutes. Tent with aluminum foil about 40 minutes through the baking time if you are worried the edges may burn.

Once baked, remove from the oven and allow to cool slightly before removing and slicing.

Enjoy!

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Chew This – Cinnamon Roll Biscuits with Cream Cheese Glaze

Happy Sunday and welcome to 2015! Time really flies! I am feeling so thankful this New Year and so looking forward to what is ahead.

Today is the official publication of my newest “CHEW THIS!” column in “The Courier-Times”. Please be sure to pick up a copy TODAY and let me know what you think! I was inspired in creating this recipe by wanting to take something familiar (a cinnamon roll) and transforming it into something completely different – and I did! A biscuit! They are perfect for breakfast – or dessert…and could not be easier!

For my “step by step” photos head on over to my “Blaise the Baker” Facebook page…
http://facebook.com/blaisethebaker

Cinnamon Roll B with Cream Cheese Glaze Chew This Blaise Doubman

Cinnamon Roll Biscuits with Cream Cheese Glaze

http://www.thecouriertimes.com/neighbors/article_cbca32dc-8f94-11e4-bab9-472c2fc46a86.html

Blaise

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UPDATE:

I have updated the original recipe for the cream cheese glaze. I find that the following recipe fits this particular recipe better than the original recipe I developed…

Cream Cheese Glaze

4 ounces cream cheese (room temperature)
1/2 cup powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon salt
Juice from 1/2 lemon
4 tablespoons whole milk

Beat cream cheese until light and fluffy. Add powdered sugar and beat to combine. Next, add the pure vanilla extract, salt, lemon juice and whole milk. Stir to evenly combine. If glaze is too thick to drizzle – add another tablespoon (or 2) whole milk.

Chocolate Chip Puff Pastry Cookies

I am a huge fan of frozen puff pastry and I love creating new and delicious ways of using it! A few months ago I was inspired to try my hand at making cookies out of the puff pastry, and OH! I’m so glad I did!

These delicious chocolate chip and cream cheese filled cookies are rolled up in the puff pastry and then cut and baked off like cinnamon rolls! They are so good! You get the delicate “crunch” of the puff pastry, and the “tang” of the cream cheese, finished off with (of course) the chocolate… AND they could not be easier!

These are best eaten within 2 days of when they are made. Trust me – that will not be a problem with these delicious cookies!

Plan ahead: The frozen puff pastry needs to be thawed – so place the pastry in the refrigerator overnight to allow for a gentle defrost.

Chocolate and Cream Cheese Puff Pastry Pinwheels Blog

Chocolate Chip Puff Pastry Cookies

2 sheets (1 package) frozen puff pastry, thawed
8 oz. cream cheese, at room temperature
4 tablespoons white granulated sugar
1 tablespoon vanilla extract
2 cups mini chocolate chips, divided

Start by preheating the oven to 375 degrees F.

Prepare 2 baking sheets by covering them with parchment paper.

On a floured surface, unfold 1 of the puff pastry sheets and roll (using a floured rolling pin) the pastry out to make a large rectangle. (The rectangle should run pretty close to 15 x 10 inches or so)

In a small bowl, combine the cream cheese, vanilla extract and white granulated sugar and stir together until smooth.

Take half of this mixture, and spread evenly over the rolled out puff pasty sheet, leaving about an inch boarder along the right side of the dough.

Sprinkle on half of the mini chocolate chips and try to get them as evenly as possible.

Roll up the pastry by gently folding and rolling, starting with the left hand side. Work carefully and gently with this part – there will be a little “overflow” and this is fine.

When finished rolling, seal the end with just your finger and a little water.

Repeat this process with the other sheet of puff pastry.

When finished, you should have 2 “logs” of puff pastry cookies. Wrap these in plastic wrap and chill in the refrigerator for at least 2 hours. (You could also do this a day ahead and bake them off the following day)

After chilled, remove from the refrigerator and remove plastic wrap. Cut each log crosswise into about 1-inch slices. Place the slices onto the prepared baking sheets.

Bake these in a preheated oven for 20 minutes, or until golden brown.

If your oven can only accommodate one baking sheet at a time, place the other sheet into the refrigerator until ready to bake. If placed in the refrigerator, add about 3-4 minutes bake time.

Enjoy!

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Jello Red Velvet Cupcakes

Late last night, I had a craving for red velvet (thanks to my friend Monica Holland and our new “Nutffles” red velvet addiction. More information here – http://nutffles.com/) and I had to whip out one of my Grandma Barbra’s old recipes for “Jello” red velvet cupcakes. Yes, they call for a boxed mix…and no, they are not from scratch, but they evoke good memories of days past for me. The recipe holds a special place in my heart, and I hope after making these the recipe will give you good memories as well.

Red Velvet Cupcakes Blog

Jello Red Velvet Cupcakes

For the cake…
1 package Red Velvet cake mix
1 3.9oz package of Jello instant chocolate pudding

For the cream cheese frosting…
1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
3 tablespoons vanilla
Whole milk (to possibly add for desired consistency)

The frosting recipe is a spin off of my “Lemon Cream Cheese Frosting” minus the lemon, with the addition of vanilla. See the “original” recipe here… https://blaisethebaker.wordpress.com/2014/05/01/lemon-cream-cheese-frosting/

Start by preheating the oven to 350 degrees.

Line a cupcake pan with 24 cupcake wrappers and spray each cup lightly with non-stick cooking spray. (This helps the cupcakes remove themselves from their wrappers.)

Whisk together the cake mix according to the packaged directions. When adding the water though, make sure the water is HOT. (I usually add milk to cake mixes, but this recipe my Grandma noted needed to be “HOT water” so that is what I use.)

Once thoroughly whisked, add in the package of Jello instant chocolate pudding, and whisk to combine.

Pour the batter evenly into the prepared cupcake pans.

Bake them (one pan at a time) in a preheated oven for 20-25 minutes.

Remove them and allow to cool completely.

Next make the frosting.

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you do not bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the vanilla extract.

Blend with hand mixer and beat for 5 minutes.

Depending on your desired consistency – you may want to add a couple of tablespoons of whole milk to the frosting. I like my frosting super thick – not everyone does though… Make it to suit your tastes.

Fill a pastry bag with most of the frosting. I find it easiest to invert the bag into a drinking glass, fill it with frosting, and then shake the frosting to the bottom – then cutting a small slit into the corner to create a slit. You do not really need a “tip” – just a pastry bag.

Once the bag is filled with most of the frosting, dive right into the middle of each cooled cupcake and fill them slightly with the cream cheese frosting.

Do not overfill the cupcake – it will explode. Trust me! Just a little squeeze should do it.

After that, frost the cupcakes anyway you like.

I generally squeeze the rest of the frosting on all 24 cupcakes, and “smash” the frosting down to create a “homemade” appearance.

The rest of the frosting in the bowl can be used on top of the cupcakes for even MORE frosting, or eaten as a snack. I generally save any leftover frosting for snacking.

Enjoy!

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Lemon Cream Cheese Frosting

Today I tested lemon cupcakes – and found the most amazing frosting! I am still working on and tinkering the cake part of the recipe, but I think the frosting is a keeper!

For the cupcakes, I adapted my “Glazed Lemon Snack Cake” recipe which can be found here…
https://blaisethebaker.wordpress.com/2014/04/14/glazed-lemon-snack-cake/
I changed a few things and added cake flour, etc. so don’t just make the snack cake and pour into cupcake tins! 

The frosting is as follows…

Lemon Cream Cheese Frosting Blog

Lemon Cream Cheese Frosting

1 stick of unsalted butter
8 oz. cream cheese
2 1/2 – 3 cups powdered sugar
4 tablespoons fresh lemon juice

Start off by bringing the butter and cream cheese to room temperature! This is a very important step. If you do not bring the butter to room temperature, you might have bits of butter throughout the frosting, and the cream cheese will have “graininess” – you do not want this…

Once the ingredients are at room temperature, combine the unsalted butter and cream cheese. Blend together with hand mixer for about 4 minutes.

Slowly add the powdered sugar and blend together.

Add the fresh lemon juice.

Blend with hand mixer and beat for 5 minutes.

Enjoy!

This makes enough frosting to generously frost 12 cupcakes.

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