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Saskatoon Cranberry Loaf
Bread & Baking American

Saskatoon Cranberry Loaf

4.5

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and baking soda together in a small bowl until well combined.
  3. 3 Beat sugar and cream cheese together in a large bowl until smooth; stir in cranberries, saskatoon berries, and beaten eggs until well combined. Stir in flour mixture until batter is silky; pour into the prepared pan and level the top with a spatula.
  4. 4 Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 1 hour and 15 minutes. Cool in the pan for 10 minutes; run a knife around the edges of the pan to loosen and invert onto a serving plate to cool completely before slicing.

By Cheerios

Pumpkin Swirl Bread
Bread & Baking American

Pumpkin Swirl Bread

4.5

Prep
15 min
Cook
70 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5-inch loaf pan.
  2. 2 Beat ¼ cup sugar, cream cheese, and 1 egg in a large bowl with an electric mixer until smooth and creamy. Set aside.
  3. 3 Combine remaining 1 ½ cups sugar, flour, baking soda, cinnamon, salt, and nutmeg in a separate bowl. Combine remaining 1 egg, pumpkin, butter, and water in a separate bowl; stir in flour mixture until moistened.
  4. 4 Reserve 2 cups pumpkin batter. Pour remaining batter into the prepared pan; pour cream cheese mixture over top. Top with reserved 2 cups pumpkin batter; cut through batter several times with a knife for a swirl effect.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 70 minutes. Cool in the pan for 10 minutes, then remove from the pan, and transfer to a wire rack to cool completely.

By ELLENMARIE

Easy Apple Cinnamon Roll Muffins
Bread & Baking American

Easy Apple Cinnamon Roll Muffins

5.0

Prep
20 min
Cook
25 min
Total
225 min

Instructions

  1. 1 Put frozen rolls on a baking sheet, spray a piece of plastic wrap with cooking spray and place over rolls. Let rise until doubled in size, about 3 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  3. 3 Mix white sugar, brown sugar, and cinnamon together in a bowl. Place melted butter in a small bowl.
  4. 4 Grab approximately 1 tablespoon of thawed and risen dough and roll into a ball. Dip the ball in the melted butter and roll in the cinnamon-sugar mixture. Repeat to fill each muffin liner with 3 buttered and sugared dough balls.
  5. 5 Combine apples and raisins in a bowl. Sprinkle about 1 teaspoon apple-raisin mixture over each muffin.
  6. 6 Bake in the preheated oven until golden brown, about 25 minutes.
  7. 7 Beat cream cheese, confectioners' sugar, whipping cream, and vanilla extract together in a bowl until glaze is smooth, 3 to 5 minutes. Drizzle glaze over muffins.

By Culinary Envy

Pumpkin-Cream Cheese Mini Loaves
Bread & Baking American

Pumpkin-Cream Cheese Mini Loaves

4.5

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
  2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
  3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
  4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
  5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Fresh Strawberry Bread
Bread & Baking American

Fresh Strawberry Bread

4.5

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5x3-inch loaf pan.
  2. 2 Pour vinegar into a measuring cup; add milk until reaches ½ cup measuring mark.
  3. 3 Cut sugar, cream cheese, and butter together in a large bowl with a pastry blender until smooth. Add eggs, one at a time, blending after each addition. Add vanilla extract: mix until combined.
  4. 4 Whisk flour, baking powder, baking soda, and salt together in a bowl until combined; fold into egg mixture, in 4 additions, until batter is doughy. Fold in milk-vinegar mixture until blended, making sure not to overmix. Fold in mashed strawberries with juices until just combined. Transfer batter to the prepared pan.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes.

By lizardsgarden

Pumpkin Cream Cheese Bread
Bread & Baking American

Pumpkin Cream Cheese Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest in a medium bowl; beat until smooth. Set aside.
  3. 3 Sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice; set aside.
  4. 4 Place pumpkin, vegetable oil, 2 eggs and 1 ½ cups sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired.
  5. 5 Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
  6. 6 Bake in preheated oven until a toothpick inserted into center of the loaf comes out clean, about 60 to 70 minutes. Cool bread in pans briefly before removing to a wire rack to cool completely.

By Tina Andre' Fox

Cheese-Filled Easter Polish Bread (Babka)
Bread & Baking European

Cheese-Filled Easter Polish Bread (Babka)

Prep
30 min
Cook
40 min
Total
235 min

Instructions

  1. 1 Mix 1 teaspoon sugar, water, and yeast together in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  2. 2 Heat milk in a small saucepan over medium heat until it begins to bubble. Pour into a large bowl. Stir in 6 tablespoons butter until melted. Let mixture cool to 110 degrees F (43 degrees C), about 5 minutes.
  3. 3 Mix remaining sugar, yeast mixture, 2 egg yolks, and salt into the milk mixture. Add 3 1/3 cups flour; knead dough until shiny and elastic.
  4. 4 Place dough in a greased bowl, turning to coat both sides. Cover with greased plastic wrap; let rise until doubled, 1 to 2 hours.
  5. 5 Combine cream cheese, 1 cup sugar, 2 egg yolks, orange liqueur, orange zest, and 1 vanilla extract in a large bowl; beat with an electric mixer until smooth.
  6. 6 Mix 1/2 cup sugar and 6 tablespoons flour together in a bowl. Cut in 1/4 cup cold butter with a pastry blender or 2 knives. Stir in almonds.
  7. 7 Grease two 9x5-inch loaf pans and line the bottom with parchment paper.
  8. 8 Punch down dough and divide in half. Roll 1 half into a rectangle 1/8-inch thick; keep the other half covered. Spread 1/2 of the cream cheese mixture over the dough. Fold in the short ends of the dough and roll up tightly like a jelly roll. Transfer to a prepared loaf pan. Repeat with remaining dough and cream cheese mixture.
  9. 9 Brush beaten egg white over the loaves; sprinkle almond topping evenly on top. Cover loaves with greased plastic wrap and let rise until dough reaches above the rim of the pans, about 1 hour.
  10. 10 Preheat oven to 350 degrees F (175 degrees C).
  11. 11 Bake loaves in the preheated oven until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F (88 degrees C), 40 to 50 minutes. Cool in the pans for 5 minutes. Run a knife along the sides to loosen; let cool completely, about 30 minutes.

By Ellen Bancroft Ziegler

Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry)
Dessert Caribbean

Quesitos (Puerto Rican Cheese-Stuffed Puff Pastry)

5.0

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut cream cheese into 1/4-inch thick slices; place cut side-down on a board and cut into logs.
  3. 3 Place 1 cup sugar into a small bowl; place cream cheese logs into sugar and roll to coat. Set aside.
  4. 4 Cut each puff pastry sheet evenly into 3 or 4 squares, no bigger than 5-to-6 inches each. Place 1 square in front of you with 1 corner pointing down. Place 1 sugar-covered cheese log about 1/3 up from the bottom corner; proceed to fold pastry around it in the same manner as an egg roll, with the bottom corner over cheese, side corners towards the center, then roll from bottom, up. Brush some water in the last corner to seal roll.
  5. 5 Place quesito on the prepared pan, seam-side down. Repeat with all squares, making sure there is at least 1-inch between them.
  6. 6 Bake in the preheated oven until golden brown, 12 to 15 minutes.
  7. 7 Remove from the oven and let sit for 5 minutes. Brush tops with corn syrup.

By Milly Suazo-Martinez

Coconut-Lime Cheesecake with Mango Coulis
Dessert Caribbean

Coconut-Lime Cheesecake with Mango Coulis

4.4

Prep
35 min
Cook
55 min
Total
570 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan.
  2. 2 Combine coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press cookie mixture into the bottom and slightly up the sides of the prepared pan.
  3. 3 Bake crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool.
  4. 4 Reduce oven heat to 300 degrees F (150 degrees C).
  5. 5 Beat softened cream cheese in a mixing bowl until smooth. With the beater set to medium-low, slowly pour condensed milk into the bowl, mixing only until just blended and stopping to scrape the sides of the bowl as necessary.
  6. 6 Add eggs, one at a time, beating well after each addition; scrape the sides of the bowl as necessary.
  7. 7 Pour about 1/2 of the cream cheese batter into a separate bowl. Stir lime zest and lime juice into portion in the new bowl; pour batter over crust in the springform pan, smoothing into an even layer.
  8. 8 Stir coconut extract through remaining cream cheese batter; pour over lime-flavored batter in the springform pan, smoothing into an even layer.
  9. 9 Bake in the preheated oven until top of cheesecake springs back when gently pressed, about 45 minutes.
  10. 10 Turn oven heat off, but leave cheesecake inside with the oven door slightly ajar until the oven cools completely. Refrigerate until thoroughly chilled.
  11. 11 Prepare mango coulis by puréeing mango with sugar in a blender until smooth. If too thick, add 1 teaspoon water at a time, using just enough to make it pourable. Drizzle over cheesecake when plated.

By Alberta Rose

Chef John's Hummingbird Cake
Dessert Caribbean

Chef John's Hummingbird Cake

4.8

Prep
30 min
Cook
40 min
Total
200 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.
  2. 2 Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl; whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.
  3. 3 Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.
  4. 4 Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.
  5. 5 Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.
  6. 6 Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.
  7. 7 Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.
  8. 8 Place in the refrigerator to chill for 1 hour.
  9. 9 Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).
  10. 10 Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.
  11. 11 Place cooled hummingbird on top of cake and decorate with edible flowers.

By John Mitzewich

We Be Jammin' Jamaican Banana Bread
Breakfast Caribbean

We Be Jammin' Jamaican Banana Bread

4.2

Prep
45 min
Cook
60 min
Total
165 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease two 8x4 inch loaf pans.
  2. 2 Beat together 2 tablespoons of softened butter and cream cheese in a large bowl until fluffy. Slowly beat in sugar until well incorporated. Add the egg and mix well. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. In a different bowl, mix together the bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract; stir well. Pour 1/3 of the flour mixture into the butter and mix well. Mix in 1/2 of the mashed bananas. Continue with another 1/3 of the flour, followed by the remaining banana mixture, and finally the remaining flour. Fold in 1/4 cup pecans and 1/4 cup coconut flakes.
  3. 3 Pour the mixture into the loaf pans, and bake in the preheated oven until a toothpick inserted into the center comes out clean, about one hour. When finished, cool for 10 minutes in the pan, remove, and finish cooling on a wire rack.
  4. 4 After you take the banana bread out of the oven, prepare the topping by stirring together the brown sugar, remaining butter, lime juice, and 2 teaspoons of rum in a small saucepan over medium-high heat. Bring to a simmer stirring constantly; cook until the sugar has dissolved and the mixture is smooth, about one minute. Remove from heat, and stir in 2 tablespoons pecans, and 2 tablespoons coconut. Spoon this topping over the loaves while they are still warm. The topping will harden slightly when the loaf cools.

By B Painter

Pesto Cream Cheese Dip
Appetizer American

Pesto Cream Cheese Dip

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread cream cheese evenly on bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese.
  3. 3 Bake in the preheated oven until bubbling, about 20 minutes.

By lil deb

Best Fruit Dip
Snack American

Best Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather cream cheese and marshmallow creme.
  2. 2 Place cream cheese and creme in a medium bowl
  3. 3 Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined.
  4. 4 Serve with fruit and enjoy!

By Crystal Gossett

2-Ingredient Strawberry Cream Cheese Fruit Dip
Appetizer

2-Ingredient Strawberry Cream Cheese Fruit Dip

4.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Beat cream cheese and whipped topping together with an electric mixer (or whisk) until smooth and creamy.

By Lux

Cajun-Smoked Cream Cheese
Appetizer

Cajun-Smoked Cream Cheese

Prep
5 min
Cook
90 min
Total
95 min

Instructions

  1. 1 Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturers directions. I use apple wood chips for this but feel free to use wood chips of your choice.
  2. 2 Place a piece of foil on a clean work surface and position cream cheese on top of the foil. Sprinkle cream cheese with seafood seasoning. Using a knife, score the block of cream cheese so that the smoke can penetrate into the cheese.
  3. 3 Set foil directly onto the grate of the smoker and smoke for 1 1/2 hours.

By Soup Loving Nicole

Cream Cheese Crust

Cream Cheese Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 Soften cream cheese and butter and mix together incorporating flour a little at a time.
  2. 2 Roll out with a rolling pin between 2 wax papers. Transfer to a 9-inch pie plate and prick with fork before half-baking to prevent shrinkage. Bake for about 10 minutes at 350 degrees F (175 degrees C).

By Cathy Tagle

Cloud Bread

Cloud Bread

4.3

Prep
10 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
  3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
  4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
  5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
  6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands

Best Bacon Appetizer
Appetizer

Best Bacon Appetizer

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with aluminum foil.
  2. 2 Mix cream cheese and brown sugar together in a small bowl; spread over bacon slice. Roll up and transfer to the baking sheet.
  3. 3 Bake in the preheated oven until bacon is browned and crisp, 10 to 15 minutes.

By pooka lilly

Baked Bacon Jalapeno Wraps
Appetizer

Baked Bacon Jalapeno Wraps

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
  5. 5 Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

By Esmee Williams

Stuffed Olives
Appetizer

Stuffed Olives

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Using a butter knife, simply fill each olive with the desired amount of cream cheese. Serve on a decorative plate!

By Katherine

Raspberry-Honey Shmear
Breakfast

Raspberry-Honey Shmear

5.0

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 Place cream cheese in a bowl and microwave at 30% power in 10 second intervals until slightly soft but not warm, approximately 20 to 30 seconds.
  2. 2 Place raspberries and honey over top and lightly mash raspberries with a fork. Stir mixture until evenly combined.

By France Cevallos

Creamy Fruit Dip
Snack

Creamy Fruit Dip

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

By Pam Berndt

Salami, Cream Cheese, and Pepperoncini Roll-Ups
Appetizer American

Salami, Cream Cheese, and Pepperoncini Roll-Ups

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Spread 1 1/2 teaspoons cream cheese over 1 slice salami; top with 1 to 3 pepperoncini peppers. Roll up salami around cream cheese and peppers; secure with a toothpick. Repeat with remaining ingredients; serve immediately.

By Jenn Bane