Posts Tagged ‘cream cheese’


This here is a recipe I found deep in the pages of one of Mother Lovett’s recipe books. You know, those crazy-beautiful books from the 1950’s that have yellow pages? I wrote about them a few weeks ago. They certainly are a treasure to me.



Since I know no restraint when it comes to cream cheese, I figured I would LOVE this recipe. Anything to make my inner thighs jiggle more and begin stretching the seam of my pants.



Oh wait. That already happens.



This time I don’t just have butter. I have cream cheese.















Ingredients in the morning sunshine.














Creamed butter and cream cheese.















This went into my mouth. Suprised?









This is obviously your first time visiting. 











And I also licked this clean.











It was delicious.








I used milk chocolate chips. Not dark.










Because I hate anything that is deemed ‘good’ for me just really love milk chocolate.








Ready to go in the oven.























The finished product.











 Can I tell you a secret?


Thanks. Don’t tell anyone.





I didn’t like these cookies. They were not sweet enough for me. Which, luckily for you, means that you would most likely love them. I have the sweetest teeth known to man.





My husband and brother LOVED them. 


They are also the kind of people that sometimes find certain desserts ‘too rich.’




Yeah. Those people.




Ugh. They are luckily they are family.



I just don’t get the concept. There has never been anything too sweet or too rich for me.



I wanted to throw these cookies out. That led to a giant fight, because my husband suggested I was wasting food.



He obviously has not looked at my thights, butt, hips, stomach, and arms.





So, in my honest opinion, these did turn out perfectly. I think most of you would absolutely love them, so I urge you to give them a try. They do have a slight sweetness to them just not enough for my whacked out tastebuds.













Cream Cheese Chocolate Cookies

1 cup butter

3 oz of cream cheese

1 cup sugar

2 eggs

2 teaspoons vanilla

2 cups flour

1 tsp salt

1 cup chocolate chips


Preheat oven to 350.

Cream butter, sugar, eggs, and cream cheese together. Add vanilla and mix. Stir in flour and salt, just until blended. Fold in chocolate chips.


Bake for 8-10 minutes or until edges are golden brown. The cookies will remain light in color.






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 This cake is delicious!


I found this recipe on one of my favorite food websites, Picky Palate.  She has wonderful, unique recipes and amazing photography to go along. My mouth usually waters at EVERY recipe she posts, even if it is something I dislike.



This is a layered Reese’s Peanut Butter Cup chocolate cake. Can it get any more decadent than that?


I made it for my hubby’s birthday this past weekend. I thought people would enjoy it, but in all honesty, they were floored.


Well, except for my hub, who looked at me like I was crazy when I was making it. I mean, don’t I know that on any given day he would rather eat plain chicken breasts and grilled steak? Why on earth would I make a cake on his BIRTHDAY??


This is when I promptly kicked him out of my our kitchen and told him to go run a few miles. He would be ingesting 4000 calories worth of cake, after all.


You NEED to make this! Today!



I made a few adjustments to the posted recipe. First off, I wanted to make my own cake from scratch. Not to be a humongous snob, but I really do not like to make desserts from a box. First, I ENJOY the process of making one from scratch, and second, I think they usually taste better and I know what to expect.


Well, that idea was shot after I spent the morning throwing my money away on new house decor. My husband wants pictures of animals. I want a serene lake scene, or something with water.


So I bought a canvas flower painting. That is a compromise, right?


I thought so, too. Happy birthday to him.



I luckily had a box of Devil’s Food cake mix in my makeshift pantry, amongst other items. I swear, it looks like we are ready for Y2K. I don’t like to run out of anything.



The ingredients in the bowl: cake mix, eggs, sour cream (yes!), chocolate pudding mix (I used chocolate fudge), canola oil, chocolate chips, and buttermilk (this was my substitution for water).










Imagine my dismay when I got home and my mixing bowl and whisk were in the dishwasher, being WASHED. My hub had just turned in on about 10 minutes before I got home. This instantly made me panic, as I was already late and very rushed, and still had more to cook. How dare he be so perfect and load and start the dishwasher! Why????!




Anyway, all went well as I just threw the stuff in this bright yellow bowl that came from his bachelor collection. Don’t worry, this has been washed.  












I got out my hand mixer and went to town.










The batter, as she says, is VERY thick. I had approximately 14 spoonfuls.





Used 2 9-inch cake pans, sprayed with my baking Pam, and threw in the oven.











Now comes the frosting, which is out of this world.



Can someone stop at the store for me? Because I think we need some cream cheese. 













We buy in bulk. I’m going to have to also start buying my clothes in the ‘bulk’ size.




This frosting is super healthy for you. 













It is butter, cream cheese, and sugar – 3 of my favorite food groups.  You know, the heart healthy ones?





After the cakes cooled, I did stick them in the fridge for an hour or so. Then I cut them in half.









In all honestly, I am terrible at doing that. I only have small knives. But I DO have this lovely cake stand from Tiffany’s. It was a wedding gift – one of my favorites.





Melted peanut butter : 









And I will admit I did use Jif. I went out and bought a jar specifically for this reason. I was afraid of what the oil of natural peanut butter would do to the cake layers. To eat, I prefer natural over Jif, so I will keep the remaining jar to make another heart-attack-on-a-plate.




Here is the assembled cake, with a lay of peanut butter and frosting inside each layer.










It looks pretty enough to serve like this!




But I had sooo much frosting, I had to throw some more on before I ate it.











Chopped up a bag and another 1/4 bag of miniature Reese’s. Come on – you know what happened to the other 3/4 bag.









I’ll give you a hint – it’s not in the freezer.





Here is the finished product, and yes it is leaning to one side.









How embarrassing.






Can you see how creamy that frosting is??













How about now?
















I had so much left, and I hate to waste food.









So I saved it, and have been using it as a topping for all of my meals this week. Oatmeal. Yogurt. Ice Cream. Lobster Mac. Filet.



Don’t worry, it’s almost gone.




 Here is a slice from the party. Not sure who was eating this piece.










Probably me.



Probably not my hub since he was too busy ingesting meat.




I’m just kidding – he did have a piece, and he enjoyed it.









My dad on the other hand, thought it was so sweet that it made him dizzy. He enjoyed it, though – after the dizziness.




I usually don’t eat the items that I bake. I have a bite or so, but it is the baking process I enjoy the most. I, also am not (GASP!) a big fan of cake. Love cheesecake. Not cakey cake.




This was a major exception.









I can’t count the number of pieces I’ve had. I’m thinking of making this again this weekend for a friend’s birthday and surprising her with it.




So make this for your hub, boyfriend, brother, father, pet, and I promise you they will LOVE it. After they finish their chicken, of course. 🙂



And if you’re looking for the recipe, take a gander over HERE.

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I love banana bread. I have loved it since I was young, though I do have to admit that we used to make it out of a box. How dare we!

I even think my grandmother made hers out of a box? How dare she! I will have to double check.

I stumbled upon this banana bread recipe one evening when I was craving banana bread, but – oh gosh, it’s true – RAN OUT OF SUGAR.  So my first thought, you know, was to run to the store IMMEDIATELY since I come from the internet generation and expect everything NOW. (My dad likes to remind me of this. Alot.) Then, on second thought, also probably due to being a part of the internet generation, I decided I was too lazy.

So I hurrily searched for a recipe using only brown sugar. Which I have boatloads of. Because I love it. And it’s brown, so it’s healthy right? Kind of like ‘brown’ flour – aka wheat?

Or not.

Anyway, I found this recipe from the excellent chefs of Chez us posted on Tasty Kitchen. Have any of you ever been? Well if not, leave here immediately. Go directly to that site. I will expect you back in 8 days, since that is how long I spent perusing the entire thing.

This site was created by Ree, ThePioneerWoman, who is INCREDIBLE. I will say it again, she is INCREDIBLE. Love her. Love her site. Check it out now. Drool over her handsome recipes and yummy husband. I mean yummy recipes and handsome husband. Same thing.

Back to this banana bread. This is by far the most moist (say that 5 times fast) banana bread I have ever had. It is decadent. The batter is so fluffy and instantly appears different than most breads – I noticed this right away and took it as an excellent sign. Probably because I ate a good 3/4 cup of batter.


The decadence has to come from 2 of my most favorite ingredients in baking: sour cream and cream cheese. Love them.

I have one confession – albeit a HEALTHY one. I used whole wheat flour when making this. It was delicious.


Not as delicious as the time I used white flour.

Either way you make it, it is superb. Give it a shot!

I bring out the love of my life:



























I love all things PINK. 




2 ripe bananas + 1 not-so-ripe banana. The recipe only calls for 2, but we all know I don’t like follow directions.















Mash ’em up good. I prefer to use a fork. I may have also had a bite. Maybe.















These are my friends. They don’t judge me. 














Mid-mix. Can you see the fluffy deliciousness? The mashed banana chunks? The consistency is incredible. If you make, you will understand.















I added in some chocolate chips. MILK chocolate chips. I love milk chocolate. Not  huge fan of dark chocolate. It is kind of like veggies to me. I eat it because it is better for you.














Of course, there wasn’t enough chocolate for me. So I needed to add some more.













Ok. Moment of truth.

Do many of you butter and flour your cake pans anymore? 

I don’t. My grandmother would be disgraced.

I am a disgrace.

I cheat.














Please note the cookie jar in the background. It is empty. Still.














I just wish you could FEEL the consistency. 

























I know it is blurry. I am working on that. Or trying. Or begging.



Give it a go & let me know what you think. 🙂


The Best Banana Bread. Ever.

1/2 cup butter

3oz cream cheese

1 cup brown sugar

2 ripe bananas

1 egg

1/4 cup sour cream

1 1/2 cups flour (I subbed whole wheat)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup chocolate chips


Preheat over to 350. Grease a loaf pan.

Cream butter, cream cheese, and sugar until light and fluffy. Add in mashed banana, sour cream, and egg and mix ’til smoothe. Stir in dry ingredients. Fold in chocolate chips. Bake for 60-75 minutes. Devour.







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