Posts Tagged ‘cream cheese’

Chip Mom’s Kitchen #23: Red, White, and Blue Jello Salad

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Greetings friends.  I’m about to go full midwest on you and show you exactly how to make a type of salad that involves tons of jello and sugar, but no lettuce.  Sounds about right for a proper ‘Murican Holiday Weekend, eh? So without further ado, I present for your consideration…

Red, White, and Blue Jello Salad

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Chip Mom’s Kitchen #17: Cheesecakes with Hats

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So… I’m a sucker for cute things. I mean, just look at my cat. ADORABLE. So it stands to reason when this adorable recipe via cookingclassy came across my Facebook page, it HAD to be done. Check out the d’aww levels inherit in these…

Cheesecakes with Hats

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

This banging, melting recipe is going to ruffle some feathers, but its not too nerve inducing!

Quest Items:

18 Oreos, crushed or about 1 3/4 cups (260 g)
2 1/2 Tbsp (38 mL) butter, melted, separated
2 pkg (16 oz or 460 g) cream cheese, softened
1/4 cup (50 g) and 2 Tbsp (25 g) white granulated sugar
2 large eggs
1/2 tsp (3mL) vanilla flavoring
1 1/3 cups (300 g) White Chocolate Chips
1/3 cup (80 mL) of heavy cream
25 fairy small strawberries (one for each square)
Canned whipped cream

A thank you nod to “The Metric 20141205_201210Kitchen” for helping me find all of these conversions!

 

 

 


Musical Accompaniment
(chipWINter Wonderland teaser – Releases Dec 18th!):

Illustrated Guide:

Preheat dat oven to 325* F / 100* C!

Start by lining your pan with tinfoil (aluminium for all you fancy pants Europeans out there).  Use two sheets, each the width of the pan, and overlap them at 90* angles so that your pan is fully lined and the foil drapes over the side.  This is a make-shift spring form pan of sorts; it will help you lift the cheesecake out when it’s time for the cuttin’.

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Then use about a third of your butter to grease the pan.  I used a kitchen brush, but a paper towel can be used in lieu of your fingers or any household pets.

 

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You’re going to make the crust by venting all of your frustrations on those poor, unsuspecting Oreo cookies.  I put mine in a bag and wrapped them in a towel to prevent explosions and beat them senseless using a family heirloom (not kidding, that rolling pin is over 40 years old!)

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After you have crafted your Oreos into a chunky mess, transfer them to a bowl and add your remaining melted butter.  Stir them around with a fork for a bit until they have an even, glossy sheen.  Then you place them in your baking dish on top of foil, butter, and all.  Using the bottom of a cup, smoosh the cookie bits into a flat crust.

 

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To create the filling, place your cream cheese and sugar into a medium bowl and beat on low with your electric mixer until smooth. (The most astute of you will notice at this point that Chip Mom totally left out an entire package of cream cheese when making these…. WHOOPS!)

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Add your vanilla and eggs and blend thoroughly together.  Set this bowl aside.

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In a small, microwave safe bowl, place your cream and white chocolate chips. Microwave at 50% power in 30 second intervals, stirring in between, until you have created a smooth mixture.  Add this to your cream cheese mix and blend again.
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Tap the bottom of the bowl on the counter to release any trapped air bubbles (about 30 times) and the pour over your crust.

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Bake in the oven for 40 minutes, turn off your heat without opening the door and let the cheese cake rest in the oven for 15 minutes, after which it hangs out on the counter for another half hour.  Then this lazy little jerk gets to sit in the fridge for 6 hours (or 3 in the freezer).

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After the cake has chilled, use a sharp knife to cut it into 25 even squares.
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The bravest among us would take this moment to make their own whipped cream with heavy cream and powdered sugar, but after this bad boy got to lay about for hours on end it was Chip Mom’s turn to be lazy!  I dolloped a circle of canned whip cream on top of each square. I then placed a strawberry in the center, finally topping the little morsels with a dot of the white stuff.

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BOOM! Instant Santa Hat.  Instant Adorable.  Instant hit at the party.

One word of warning, however.  The cream falls rather quickly, so I’d recommend assembling these little goodies at your get-together site.  Either that or you can sit down and eat the whole pan, but I wouldn’t recommend it!

Until next time ChipWINners, remember: Mama luvs ya!

chipWINter Wonderland

 

Chip Mom’s Kitchen #13: Red Velvet Whoopie Pies

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Hey Everybody!  For those not in the know, I am currently located in a one stoplight town in rural Arkansas.  I am not a native to the South, so I hadn’t experienced the divine delectable-ness of today’s culinary adventure until recently.  I was missing out!  But now, my dears, you don’t have to live another day without the gleeful wonderment that is…

Red Velvet Whoopie Pies

Difficulty level:
Newb          |         Apprentice         |         Journeyman         |         Master

A basic batter that makes your hands look like you’ve murdered some poor soul. If you don’t want to attempt the batter, or just want even quicker version, see my cake cookie recipe for a workable substitution!

Quest Items:

Cake20140615_211113
1 1/3 cup flour
2 Tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter at room temp.
1 cup sugar
2 eggs
2 Tbsp buttermilk
2 tsp Apple Cider Vinegar
1 tsp vanilla
2 Tbsp red food coloring

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1 pkg of cream cheese
1/2 cup butter
1 tsp vanilla
2 cups powdered sugar

bowls
spatulas
mixer
cookie sheet
parchment paper

 

Musical Accompaniment:

Because when you eat them, you’ll be happy enough to float away. You will also want them all to yourself.

Illustrated Guide:

LADIES AND GENTLEMEN, START YOUR OVENS!  We’re about to have a grand old time!  Set the temp at 375* and lets dive in!

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Blend your dry ingredients (flour, cocoa, baking powder, baking soda, and salt) in a small bowl. The fun part about having both baking powder and soda is that each one causes the batter to rise at different times during the baking process.  Including both of these in a recipe means we’re going for maximum fluffiness.

 

 

Using your mixer, cream the butter and sugar together until it is, you guessed it: fluffy.

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Then, add the eggs one at a time.

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20140615_212442This is where your kitchen turns into something of a crime scene drama if you’re not careful.  Add the buttermilk, vinegar, vanilla, and red food coloring (2 Tbsp is A LOT of food coloring).

 

 

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Watch out for splash back, it stains.  Mix until everything is really combined and use your spatula to scrape down the sides of the bowl to get all the bits if need be.

 

 

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On a parchment lined cookie sheet (or silicone mat if you’re all fancy pants), use an ice cream scoop or similar spoon (I used a coffee spoon – sometimes cooking is about improvisation!) to plop even amounts of batter onto the sheet.  Leave a good amount of room because these lil’ morsels are gonna get comfy and spread out.

 

 

Bake for 10 minutes.  Pull out the tray and let it sit for a little bit before pulling off the cookies.  Set aside on a rack to cool completely.

To make the filling, you take your softened butter, cream cheese, and vanilla and beat them soundly.  Don’t worry, they deserve it.  Then add your powdered sugar a bit at a time until it’s all incorporated.  Blend for a few minutes until it gets soft and… fluffy!

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Place a healthy dollop of frosting on the bottom of a completely cooled cookie.  Use another to make a sandwich and WHAMADEBAM!  Whoopie Pie.

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Taste Test

 

 

Don’t forget to
taste test!

 

 

 

As always, pictures of your wacky kitchen adventures are welcome over at the ChipMom Facebook page! And remember, Mama loves ya!

Chip Mom
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