Showing posts with label cream cheese. Show all posts
Showing posts with label cream cheese. Show all posts

Tuesday, March 4, 2014

Strawberry Cheesecake Sweet Bread for #TwelveLoaves

Think brioche with a little extra sugar and cream cheese added to the sweet dough instead of butter and you get the idea of how this is going to taste. Add in some good quality strawberry jam, fresh strawberries and even more cream cheese for the perfect snack or breakfast loaf. It’s great straight out of the oven and fabulous toasted. 

This month Twelve Loaves is baking up bread with strawberries. The whole time I was away in Uganda, I was mulling this over in my mind. I have the ability to work on and work out a recipe with one section of my mind, even while the rest of me is reading a book or shopping or bouncing along dusty trails or even cooking something else. Perhaps it’s my super power. Anyway, this came to me between wild animals and waterfalls. Would it be possible to bake a yeast bread using cream cheese instead of butter for the fat? I couldn’t wait to get home to start testing.

I am delighted to report that not only is it possible, it’s delicious.

Ingredients
For the dough:
1 packet (1/4 oz or 7g) dried yeast (I use Fleischmann’s Rapid Rise.)
3/4 cup or 90ml whole milk
3 cups or 375g flour
1/2 cup or 100g sugar
1/2 teaspoon salt
1/4 cup or 60g full fat (not whipped) cream cheese
1 egg yolk

For the filling:
1/2 cup or 120g cream cheese, chilled
3 1/2 oz or 100g fresh strawberries (about six medium-sized)
1/4 cup or 80g good quality strawberry jam

Egg white to glaze
Optional topping– about 1 oz or 25g pearl sugar

Method
Warm your milk slightly (I use a quick zap in the microwave.) and then add in one tablespoon of the sugar. Sprinkle on the yeast, stir and set aside for a few minutes. Your yeast should get foamy.

Add your three cups of flour into the mixing bowl of your stand mixer with the rest of the sugar and the salt.

Add in milk/yeast mixture along with the egg yolk and mix with the bread hook.

It’s going to look dry and like it won’t come together.

You may need to stop the mixer and scrape the dough off the hook and put it back in the bowl and then keep mixing but soon, you will have homogeneous soft dough.



Now add in half of the cream cheese and mix until fully incorporated. (It’s like adding butter to brioche.)



Now add the second half of the cream cheese and mix until it is incorporated. Form the dough into a ball with your spatula and leave to rise for about an hour in a warm place. I usually put the bowl in my kitchen sink which has been partially filled with hot water.



Meanwhile, prepare your bread pan by greasing it with butter or non-stick spray or lining it with baking parchment. I am a huge fan of lining with parchment.

Right before your hour rising time is up, hull and chop the strawberries. Don’t do this too far ahead or they will get wet and mushy.




The dough after an hour rising time
On a well-floured surface, push your dough out into a rectangle of about 14” x 12” or 34cm x 30cm.

You can use a rolling pin if you really want to but this is a soft dough and I just pressed it out easily with my hands.


Spread it with the strawberry jam and sprinkle on the chopped strawberries. Cut your chilled cream cheese into small cubes and scatter them out on the jam as well.




Start rolling up the dough on the long side.

When you have a tight roll, seam side up, fold each half into the middle.



Gently turn the dough over and lay it fold side down in your prepared loaf pan.



Allow to rise in a warm place for another hour, but set your timer for 45 minutes.  When it rings, preheat your oven to 350°F or 180°C.  Don’t forget to set the timer again for the last 15 minutes of rising time.

After one hour rising time


When your full hour is up, beat your egg white and brush it on the loaf with a soft pastry brush.


Sprinkle with pearl sugar, if desired.

Bake 45 minutes or until done in your preheated oven. Ever since making the peanut butter and chocolate braid http://www.foodlustpeoplelove.com/2014/02/chocolate-peanut-butter-braid.html  last month, I’ve been using David Lebovitz’s tip of measuring the internal temperature of a loaf to determine doneness. A properly baked loaf is 180°F or 82°C or in the middle.

Remove from the oven and allow to cool for 10-15 minutes before slicing. If you can wait that long.


Enjoy!






February was a delicious month of Chocolate breads! Now we are ready for spring and chose Strawberries for our March theme!



Would you like to join us this month? Choose a recipe featuring strawberries. (It could be a bread accented with fresh or dried strawberries or even strawberry preserves!) Whatever you bake (yeasted, quick bread, crackers, muffins, grissini, braids, flatbreads, etc.) have fun and let's have a delicious month of bread with strawberries. Let's get baking!

If you’d like to add your recipe to the collection with the Linky Tool this month, here’s what you need to do!

1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone's posts. Please make sure that your bread is inspired by the theme!

2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.

3. Have your Twelve Loaves bread that you baked this March, 2014, posted on your blog by March 31, 2014.

#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess.  #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month the fabulous Alice of Hip Foodie Mom





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Saturday, January 25, 2014

Smoked Salmon Potato Stacks #AppetizerWeek #Giveaway

If you are looking for a change from crackers and bread as a base for canapés, may I suggest sliced potatoes?  They work particularly well with cream cheese and smoked salmon. 

Welcome to Day 6 and the FINAL day of Appetizer Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Kristen from Frugal Antics of a Harried Homemaker. Whether you are a Broncos fan or a Seahawks fan, we wanted to make sure you had plenty of ideas for your game day spread. Each day we will be dishing up a different set of appetizers. We hope you enjoy this fabulous group of recipes. Tune in each day starting with Monday, January 20 and ending on Saturday, January 25. Today is our final day of #AppetizerWeek. We hope you have enjoyed it as much as we have! Should we make it an annual event? I think so!

Appetizer Week has been crazy good fun!  Nothing says celebration and PARTY like finger food!  Am I right?  My enormous thanks go out to our co-hosts and organizers Kim and Kristen, who kept us all in line, worked through sickness and lack of sleep, and made this whole week with its awesome giveaways happen!  If you haven't gone to their blogs yet to say howdy, head on over there now and tell them they rock!  Because they do.  They really, really do!

Ingredients
2 potatoes (Together mine weighed about 13 3/4 oz or 390g.)
Olive oil
5 oz or 140g cream cheese at room temperature
4 tablespoons plain yogurt
2 teaspoons lemon juice
Freshly ground black pepper
Tiny piece purple onion 1/3 oz or 10g
6 oz or 170g thinly sliced smoked salmon
Chopped parsley, mint or fennel fronds to decorate, optional

Method
Peel your potatoes and slice them into rounds about 1/4 inch or 6mm thick.  I got about 10 or 11 good slices from each potato and discarded the end bits, which would have been too small to match the rest.


Drizzle a little olive oil on a non-stick griddle pan and cook your potatoes in batches until they are browned on both sides and cooked through.   Set aside to cool.


Mix the cream cheese, yogurt and lemon juice together in a small bowl and give it a generous few grinds of black pepper.



Thinly slice your purple onion.



Put the cream cheese mixture in a Ziploc bag and cut a small corner off so you can squeeze it out.

Share the cream cheese mixture out between the cooked potato slices, reserving just a little bit to garnish.


Cut the smoked salmon slices into skinnier pieces and roll them up.  Set two or three small rolls on the cream cheese mixture.



Finish with another small dab of the cream cheese mixture and top with a sliver of the purple onion.  If you like onion and know your crowd does too, feel free to put more.




Sprinkle with chopped parsley, mint or fennel fronds to decorate, if desired.



Keep refrigerated until ready to serve.



Enjoy!

Visit all the other Appetizer Week participants for more dishes for the Big Game:


Today's giveaway is absolutely amazing. It is a huge cookbook giveaway, one winner takes ALL. We would like to thank Healthy Slow Cooking, Scarletta Bakes, Quarry Spoon and Fair Winds Press. We appreciate all our sponsors and folks who helped put together this fabulous giveaway. This giveaway is open to U.S. residents only. Sorry to all our Canuck and International friends.


Cookbooks up for grabs for #AppetizerWeek, one winner takes ALL: 



a Rafflecopter giveaway


***Disclaimer: This giveaway is being provided by sponsors. #AppetizerWeek bloggers have not received product or been compensated as a part of this giveaway.***

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Sunday, October 27, 2013

Sincere Pumpkin Patch Spicy Cheese Ball for #SundaySupper


Extra sharp cheddar and cream cheese can be flavored with a variety of herbs and spices and rolled up ball- or log-shaped for a savory appetizer that will be a welcome addition to any party table.  For added interest, roll your cheese ball in chopped pecans or walnuts.

If you’ve been reading along for a while, you might have noticed something.  I didn’t have a single Halloween post until last week’s Muffin Monday.  It’s not that I don’t enjoy Halloween.  In fact, as I mentioned a few weeks ago, when my girls were little, I was chief organizer and instigator of Halloween celebrations in our little neighborhood in the small oilfield town of Macaé, Brazil.  When we lived in Kuala Lumpur, we took part in trick-or-treating by joining another neighborhood’s festivities since no one went door-to-door in our mostly local area.  We parked on the route, decorated the trunk of our car and gave out candy.  But since the girls left home for university and I started the blog, my Halloween decorating and baking has dropped off significantly, although I still join my friends to give out candy if I happen to be in KL for Halloween.  It’s such fun to see the children in costumes.

Trunk-or-Treat - Kuala Lumpur, Malaysia circa 2010


This week’s Sunday Supper theme is Halloween and since I don’t have little ones at home, I decided to go savory instead of sweet by making a spicy cheese ball that would be a great addition to any Halloween party table.  Goodness knows there will be enough candy already.  Like Linus from the comic strip Peanuts, I like to think that the Great Pumpkin will come to the most sincere pumpkin patch (or buffet table) and bring gifts for everyone.  He might even be tempted by this cheese ball.  It is most sincerely cheesy.

Ingredients
13 1/4 oz or 375g extra-sharp orange cheddar cheese
8 oz or about 225g cream cheese, at room temperature
1 small bunch chives (Mine was about 1/2 oz or 15g)
1 jalapeño (Mine was about 3/4 oz or 20g)
1 clove garlic
1 teaspoon smoked paprika plus extra for decorating, if desired
2 tablespoons plain yogurt

For decoration: One broccoli stalk - with leaves, if possible
To serve: Crackers of your choice or bread

Method
Grate your cheddar cheese into a large mixing bowl.


Finely mince your chives and garlic.  Cut the stem end off of the jalapeño and remove the seeds, if you want to add just a little spice.  If you like spicy food, by all means, leave the seeds in.  Mince the jalapeño finely.



Add the softened cream cheese, the chives, garlic, jalapeño, smoked paprika and plain yogurt to the cheddar cheese.


Mix thoroughly with a wooden spoon.



Line a small round bowl with cling film and heap the cheese mixture in it.  Press down with a spatula so the cheese fills the bottom of the lined bowl completely. Cover with the cling film and round out the top with your hands.  It’s like playing with Play-Do again.


Set the covered cheese ball in the refrigerator for several hours so it will stiffen back up.  I ended up leaving mine overnight because I got busy with other projects.

Remove the cheese ball from the bowl but leave it covered with the cling film.  Press the ball into a pumpkin-like shape.  Remember that pumpkins come in all shapes and sizes so don’t get too hung up on complete roundness or perfection.

Use your thumb to make grooves in the ball from top to bottom.



When you are satisfied that it looks like the best pumpkin you can manage, unwrap the cling film and use a soft paint brush to brush a little smoked paprika in the grooves to enhance the look.


Cut the stem off your broccoli, keeping a couple of leaves attached, if possible.  Cut what will be the top of your pumpkin stem at an angle.  Set the stem on top of your cheese pumpkin ball and push it in just a little.   Is that not the cutest thing!?



Serve with crackers or bread, and don’t forget to put out a knife so that folks can cut a piece off and spread the cheese ball.


Enjoy!

Sunday Supper Movement


Join our host Kathia from Basic N Delicious and the rest of the Sunday Supper group as we celebrate Halloween with a bunch of great recipes that will brighten up any party.

COCKTAILS
SWEETS AND DESSERTS
CUPCAKES, COOKIES AND MORE
APPETIZER, MAIN MEALS

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can find more information and sign up by clicking here → Sunday Supper Movement




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