Here’s a peak of breakfast at the Crustabakes household
There’s baked beans, scrambled egg, and…. what in the world is that?!
Those, my dear readers, are garlic cream cheese sandwich breads rolled in bacon?
Ok, that’s a pretty long name. Let me try to break it up.
I chopped some garlic and mixed it with cream cheese right?
Then, i spread this garlic cream cheese mixture onto a sandwich bread.
I halved the bread, took a piece of bacon and rolled it around the bread halves.
Then i popped them in the mini toaster to let the bacon cook.
And there you have it. I believe i just wrote a recipe.
After making the Brownie Swirl Cheesecake, i had just under half a cup of cream cheese left in my fridge.
91 grams to be exact.It was pretty unnerving and I was really really itching to rid of it, but there aren’t many recipes that call for such a scant amount of cream cheese.
Then I remember the Japanese Cheesecake.
Unlike the western cheesecake, the Japanese cheesecake usually involve minimal amount of cream cheese. In fact, from the way it was made, and from its light and fluffy texture, this cake is closer to a chiffon cake rather than a cheesecake.
I’ve used blackberry jam on this.
U can of course use other jams, (strawberry jams being most common).
Oh, you do want to be gentle when slicing into this cake. I really suggest in using a sawing motion with a serrated knife. Yes, this cake is THAT soft and delicate.
I took the recipe from an Indonesian cookbook (50 Resep Cheesecake Variatif)
100 gr cream cheese (i only used 91 grams)
25 gr unsalted butter
50 gr heavy cream
1/2 tsp lemon zest
1/2 tsp juice of a lemon
40 gr cake flour
50 gr egg yolk
100 gr egg whites
1/8 tsp salt
1/4 tsp cream of tartar
50 gr sugar
1. double boil cream cheese till it is soft, smooth and not lumpy. Add the butter and heavy cream. Mix well.Add the lemon zest and lemon juice.
2. Sift flour into the cream cheese mixture. Mix till combined. Add egg yolks gradually. Set aside
3. With an electric mixer, whisk egg whites with salt, cream of tartar. Gradually add the sugar, and beat till peaks form.
4. Fold in egg whites mixture to cream cheese mixture.
5. Pour into a baking tin ( my pan was 18cm x 18 cm x7). Put the baking tin into a larger tin and spoon in about 2 TBS of water into the larger tin to create a water bath.
6. Bake in a preheated oven at 350 for 50 minutes or till cooked
Creamy Crab Rangoon.
The filling is made of frozen crab meat, mayonnaise, cream cheese with a dash of hot sauce. This mixture is piled into ready made wonton wrappers and baked in the oven.
Then, we had Nutella Bread:
The bread was from a hot dog bun. I made 4 slices across each bun and just spread some Nutella over 2 of the slices. Then i topped it with the remaining slices and steamed them just a bit to soften up.
Oven baked Cajun Fries
Isliced a potato into wedges. Then i tossed some oil, and some cajun seasoning before i sent them to bake. These were not as crispy as when they are fried i guess, but at least we saved on the fats.
So that was breakfast for us. I hope u had a good breakfast too.
1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers
1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.
2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.
3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.
4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.
adapted from Kraft
I sometimes feel that butter cakes are rather plain and boring. And they are seldom their worth in calories ( we all know how much butter that goes into them, hence the name).
Sure, you can use very high quality butter to make them extra fragrant and delectable. But instead of doing that today, i have decided to use the extra money i would have spent on more expensive butter and bought some cream cheese instead.
Two slices of butter cake sandwiching a cream cheese filling.
And of course we have to mention the crumb toppings.
Crumbly crumb toppings made of butter, flour and brown sugar.
Boring buttercake no more!
1 cup (225g) butter (no substitutes)
1 cup caster sugar
1/4 cup sour cream (I used crème fraiche)
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 (8 oz or 250g each) packages cream cheese, softened
1 egg yolk
1 cup caster sugar
1 teaspoon vanilla
1/4 cup light brown sugar
1/2 cup flour
1/4 cup butter
Set oven to 350F (175C) with oven rack set to second-lowest position. Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream or crème fraiche; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt.Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture. Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 50-55 minutes or until middle feels set and not jiggly.
A graham cracker crust, a jell-o layer, and a cream cheese layer.
All in a pie.
Fresh strawberries are arranged on the baked graham cracker crust before a layer of jell-o was poured over it. The jell-o would set and hold the strawberries in place. Then, a layer of cream cheese filling gets frosted over it.
And boy, what a creamy creamy cream cheese filling that was.
By blending an instant pudding mix into the cream cheese, this was not only fuss free but was also tasty. We all know how delicious those pudding mixes are right?
And if you think that’s where it ends, u’ve got another thing coming. Beside the instant pudding mix, a whole can of condensed milk also goes into the cream cheese. Yes, you read that right, a whole can. A pretty bold but befitting move, for not only does the condensed milk add on to the creaminess of the cream cheese but also was able to sweeten it without the grittyness that powdered sugar has.
And I think i might just have found myself a favourite cream cheese filling recipe.
Cream Cheese Jelly Berry Pie
Pies ( Taken from Taste of Home)
1-1/4 C graham cracker crumbs
5 Tbs melted butter
2 Tbs sugar
1 Tsp ground ginger (I omitted this)
3/4 C sugar
2 Tbs + 3/4 tsp Cornstarch
1 Tbs Strawberry gelatin
3/4 C cold water
2 C sliced fresh strawberries, divided
1 Can (14 ounces) sweetened condensed milk
1 package (8 ounces) cream cheese
1/4 c cold milk
1 Package (3.4 ounces) Banana Cream instant pudding mix ( I used white chocolate flavour)
1. Combine graham cracker crumbs, butter, sugar and ginger. Press onto the bottom and up the sides of n ungreased 9 inch pie plate. Bake at 350 for 8-10 mins or until lightly browned. Cool onwire rack
2. For filling, in a small saucepan, combine sugar, constarch and gelatin. Stir in water until smooth. Bring to a boil, cook and stir for 2 minutes or until thickened. Cool slightly. Arrange 1 C strawberries over crust. Pour gelatin mixture over strawberries, Refrigerate for 2 hours or until set.
3. In a large bowl, beat sweetened condensed milk, cream cheese, milk and pudding mix for 1 minute. Spread over the top of pie. Refrigerate for 2 hours or until set. Garnish with remaining strawberries. Refrigerate leftovers.