Cooking for Seven

Some days, you just need a recipe that doesn’t call for fancy ingredients. You don’t have any specialty items on hand, but you still want to bake something utterly scrumptious.

This cake definitely fits the bill. A soft, cinnamon-scented batter is filled with buttery, sugary swirls. Top it off with a drizzle of maple and cream cheese frosting, and you have one delicious treat.

Notes:

The original recipe called for a powdered sugar glaze. I much prefer a less-sweet cream cheese based frosting. So I made up a recipe for drizzly maple-cream cheese frosting.

As per my usual substitutions, I used whole wheat flour in place of most of the AP flour, and maple sugar instead of brown sugar. I also added a bit of cinnamon to the cake batter to enhance the flavor. You can add pecans to the topping, but I didn’t have any on hand, so I left them out. Besides, my husband doesn’t like nuts in baked goods.

Cinnamon Roll Cake with Maple Cream Cheese Frosting

Adapted from Divine Baking | Printable Page | Makes approximately 8 servings

Ingredients:

For the cake:

• 1 cup whole wheat flour
• 1/2 cup AP flour
• 1/8 teaspoon salt
• 1/2 cup maple sugar, demerara, sucanat, rapadura, or brown sugar
• 2 teaspoons baking powder
• 3/4 cups whole milk
• 1 large egg, lightly beaten
• 1 teaspoons pure vanilla extract
• 1/4 cup (1/2 stick) butter, melted

For the topping:

• 1/2 cup (1 stick) butter, softened
• 1/2 cup maple sugar or sweetener of choice
• 1 tablespoons AP flour
• 1 1/2 teaspoons cinnamon
• 6 tablespoons chopped pecans, optional

For the maple cream cheese frosting:

• 4 oz. (1/4 lb.) cream cheese, softened
• 3-4 tablespoons pure maple syrup
• 1/4 teaspoon pure vanilla extract
• 1-2 tablespoons whole milk

Directions:

1) Preheat oven to 350 degrees F. Grease a round cake pan.
2) In a large bowl or in the bowl of a stand mixer, whisk together the whole wheat flour, AP flour, salt, sugar, and baking powder. In a small bowl, combine the milk, egg, and vanilla. Beat into the dry ingredients until well combined. Slowly stir in the melted butter. Pour batter into prepared pan.
3) In a large bowl, mix the softened butter, maple sugar, flour, cinnamon and pecans (if using) until well combined. Drop evenly over cake batter by the tablespoonsful and use a knife to marble/swirl through the cake.
4) Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it’s done.
5) Beat the cream cheese with a hand mixer until smooth. Slowly add the maple syrup and vanilla. Add a few tablespoons of milk, if necessary, so the frosting can be drizzled. While the cake is still warm, drizzle the frosting on top. Serve warm or at room temperature.

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What do you do when you have an abundance of fresh raspberries + a desire to bake something scrumptious? Make these Raspberry Cheese Brownies, of course! Dark chocolate brownies on the bottom, cheesecake batter, swirls of brownie batter, and raspberries poked in.

Many thanks to Kayleigh of Kayotic Kitchen.  When I asked the twitter community for a delicious raspberry recipe, she promptly replied with a link to this recipe. It is certainly a keeper.

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This recipe was one of those successful concoctions that occasionally happen in the kitchen. My sister, Janna, first happened upon this delicious combinations of spices and cream cheese.

The list of ingredients is very small, but the flavors are wonderful. Next time you’re short on time and need something fast, consider this super-simple spread. No alliteration intended.

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Rosemary & Thyme Spread

Printable Page

Ingredients:

• 1 (8 0z) package of cream cheese
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4-1/2 teaspoon ground black pepper

Directions:

Mix all ingredients together thoroughly. Taste and adjust seasonings if needed. Serve with crackers or toast.

I have always liked cheese dip for corn chips. However, once I learned that processed cheese was not exactly a health food, I needed to find an alternative recipe. I tried making chili con queso (which was delicious), but the texture was not correct. Then some friends gave me the idea of a cheese dip made with cream cheese. Brilliant!

I do not have a recipe for this dip. However, I do have the formula. Just follow these simple instructions. But don’t get too attached to them. Experiment with your own seasonings and the ratio of beef to cream cheese. Make this dip your own.

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Here’s What You’ll Need:

• Ground Beef (I usually use about 1 lb)
• Olive or coconut oil
• Finely Chopped Onion
• Garlic
• Tomato Paste
• Water
• Chili Powder
• Cumin
• Oregano
• Ground Black Pepper
• Salt
• Mexican Seasoning (or spices of choice)
• Cream Cheese (I usually use about 3 8-oz. packages per lb. of beef), cubed

Here’s What To Do:

1) Heat about 2 tablespoons of oil in a large skillet over medium heat. Saute the onions until soft. Add the garlic, seasonings, and beef and cook until the beef is no longer pink.

2) Add about 1/4 cup of tomato paste and water and stir until well mixed. Add water until a thick sauce is formed.  Adjust the heat to medium-low and add the cream cheese. Stir until the cream cheese is melted and the dip is hot. Serve immediately.

A few years ago, my sisters and I were asked to bring a cheese ball to a bridal shower. We threw a few things together, tasting as we went along, until the flavors were just right. It was a great success, and to our pleasure, a lady asked for our recipe.

We have tried other cheese ball recipes, but none can compare to this one. Simple, yet very tasty. Dad complains if we try any other recipe.

The original recipe contained cranberries. We generally leave these out, but it is quite good with them. We have also tried it with a few drops of liquid smoke with excellent results. If you prefer a spicier cheese ball, simply increase the amount of cayenne, pepper, or onion. Or decrease the amounts if you like your cheese ball mild.

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:: Favorite Cheese Ball ::

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Ingredients:

• 1 8-ounce package of cream cheese
• 1/4 cup sour cream
• 1 cup finely shredded cheddar cheese
• 1/4 cup shredded parmesan cheese
• 1/4 cup finely chopped onion
• 1/2 teaspoon garlic powder
• a pinch of cayenne powder
• 1 teaspoon lemon juice
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup dried cranberries, optional
• 1/2 cup toasted pecans, chopped coarse, optional

Directions:

1) Place all ingredients except pecans in a large bowl. Beat with a hand mixer on medium-low speed until well combines.

2) Scrape the mixture onto a piece of plastic wrap. Cover with the plastic wrap and shape into a ball or log. Put the cheese ball on a plate and place in the refrigerator to harden, about 30 minutes - 1 hour.

3) Roll the cheese ball in the chopped pecans and place on a serving plate. Serve with crackers.

Note: This cheese is best if allowed to sit for at least 1 hour in the refrigerator to allow the flavors to blend. The flavors are best if it is allowed to sit at room temperature for 15-20 minutes before serving.

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