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Browsing Tag: cream cheese
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
- 2 Tbsp butter
- 1/2 onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 lb Louisiana shrimp
- 3 Tbsp Cajun Seasoning
- 3 cups spinach
- 1/2 cup heavy whipping cream
- 2 oz cream cheese
- 1 cup shredded parmesan
Instructions
- Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
- Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
- Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
- Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
This cake says “I love you” like nothing else! It requires lots of love and patience, and the result is a fluffy, delectable creation that not only looks amazing but also tastes even better.
(I really don’t have anything else to say this post…. Most Valentine’s Day posts go on about how great this or that girlfriend, fiancee, husband is…. well…. my cats are doing just fine, thank you, and we will have a wonderful, normal Tuesday together.)
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THE CHOCOLATE GANACHE
Tip: You want to make the ganache first because it has to cool for a while!
Step One.
Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
THE RED VELVET CAKE
Step One.
Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
Step Two.
Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
Step Three.
One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
Step Four.
Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
THE WHITE CHOCOLATE MOUSSE
Step One.
Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
Step Two.
Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
Step Three.
Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
THE CREAM CHEESE FROSTING
Step One.
Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
Step Two.
Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
ASSEMBLE THE CAKE
Step One.
Place the first layer of the cake on a decorating turntable (or another plate, if you don’t have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
Step Two.
With a frosting spatula, coat the outside of the cake in a “crumb layer.” This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
Step Three.
With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
This over-the-top red velvet cake is the perfect way to say "I love you" to your special someone!
Ingredients
- THE CHOCOLATE GANACHE
- 12 oz special dark chocolate chips
- 1 3/4 cups heavy whipping cream
- 1 Tbsp unsalted butter
- THE RED VELVET CAKE
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 eggs
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon vanilla extract
- 2 1/2 cups cake flour
- 2 Tbsp cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 1 cup buttermilk
- 1 bottle red food coloring
- THE WHITE CHOCOLATE MOUSSE
- 12 oz white chocolate chips
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- THE CREAM CHEESE FROSTING
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy whipping cream
Instructions
- THE CHOCOLATE GANACHE
- Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
- THE RED VELVET CAKE
- Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
- Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
- One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
- Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
- THE WHITE CHOCOLATE MOUSSE
- Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
- Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
- Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
- THE CREAM CHEESE FROSTING
- Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
- Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
- ASSEMBLE THE CAKE
- Place the first layer of the cake on a decorating turntable (or another plate, if you don't have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
- With a frosting spatula, coat the outside of the cake in a "crumb layer." This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
- With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
Football season is here!
Despite the fact that I love frosting so much, I tend to eat a very healthy diet on a day to day basis. I stay active and eat right, and it gives me energy to do everything that I want.
One thing that I cannot understand is football snacks. Whenever football season comes, all of a sudden you see field-themed chips, nachos, fat-covered carbs bombs. All you’re doing is sitting there! You don’t need 1500 calories of empty, greasy carb to fuel your football passion.
These snacks fix that problem. They are simple, they are cheesy, they are beyond addicting. And the best part – they are low carb. That means that you can eat them guilt free!
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won’t even miss the chips!
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Step One.
Prep Step! Measure out your ingredients. Preheat your oven to 350°F.
Step Two.
Prep the peppers! First, with a paring knife, cut the peppers in half so that you get two tall and deep halves, not the shallow ones.
Next, cut off the stems by making a “V” shape around it with your paring knife.
Finally, placing the blade of your knife flush with the pepper, cut off the veins.
Line up the peppers on a baking sheet lined with aluminum foil. If some of them tip over, slice a small piece off of the bottom to make it flat.
Step Three.
Make the filling! Beat the cream cheese in a stand mixer on high for three minutes.
Grate the cheddar cheese into the bowl and mix until incorporated.
Tip: Don’t want to take the time to grate? Buy shredded cheddar, and give it a few chops to make smaller pieces.
Add the spices and mix until incorporated.
Carefully mix in the bacon pieces.
Step Four.
Stuff the peppers!
Add about 1 Tablespoon of the cheese mix to each pepper, enough so that it is full. Careful, though – you don’t want to add too much, because then it will melt out in the oven.
Bake at 350°F FOR 20 minutes.
Serve with some greens for an added health benefit!
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won't even miss the chips!
Ingredients
- Bite-sized peppers (about 15)
- 8 oz cream cheese, softened
- 4 oz block sharp cheddar cheese
- 2 Tbsp ranch dip mix
- 2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup cooked bacon pieces (not bits)
Instructions
- Measure out your ingredients. Preheat the oven to 350°F
- First, with a paring knife, cut the peppers in half so that you get the tall, deep halves, not the flat, shallow ones.
- Cut off the stem by making a “V” shape around it with your paring knife.
- Placing the blade of your knife flush with the pepper, cut off the vein.
- Line up the peppers on a baking sheet lined with aluminum foil. If they are falling over, slice a small piece off of the bottom to make it flat.
- Beat the cream cheese in a stand mixer on high for three minutes.
- Grate the cheddar cheese into the bowl and mix until incorporated.
- Add the spices and mix until incorporated.
- Carefully mix in the bacon.
- Add about 1 Tablespoon of the mix to each pepper, enough so that it is full. You don’t want to add too much, because it will melt out in the oven.
- Bake at 350°F for 20 minutes.
- Serve with some greens for an added health benefit!
