Pumpkin White Chocolate Mousse Cheesecake

This was my pick for my Thanksgiving pie this year (The kids and I go over our pie wishes each year and try to make at least a few of them.  I love Thanksgiving pies!!)  It was my first time making a cheesecake and using my springform pan that I've had for 16 years, so that was exciting!  I followed the recipe exactly and it turned out great!  The pumpkin flavor was light, the cheesecake flavor was mild and the white chocolate and graham cracker crust both added a yummy sweetness.  Making it was a little time consuming, but it wasn't difficult, and it was SO delicious!  I would definitely make it again!

Pumpkin White Chocolate Mousse Cheesecake

by: melskitchencafe.com

Crust:

2 c. graham cracker crumbs (about 14 rectangle crackers)

2 Tbsp. brown sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1/2 c. salted butter, melted

Cheesecake:

3 packages softened cream cheese (I used Philadelphia brand because I wanted it to set up right and had read on her blog that more expensive brands work better)

1 1/2 c. sour cream

3 Tbsp. cornstarch

1 1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

pinch of cloves

1 tsp. vanilla

1 15 oz. can of pumpkin puree (or 2 c. homemade puree, which is what I used)

White Chocolate Mousse Topping:

1 c. heavy whipping cream

1/4 tsp. vanilla

2 Tbsp. powdered sugar

1/4 tsp. cinnamon

pinch nutmeg

4 oz. softened cream cheese

4 oz. white chocolate, melted (I had also read on her comments that a nicer brand of white chocolate work best-I used Lindt)

Preheat your oven to 375 degrees.  For your crust, stir together the graham cracker crumbs, brown sugar, cinnamon, nutmeg and melted butter and press it into the bottom and slightly up the sides of a 9 or 10 inch springform pan.  Line a baking sheet with foil and set the springform pan on it while baking, for 8 minutes, until the crust is lightly golden.  Remove it from the oven and let it cool completely.  Reduce the oven to 350 degrees.

For the cheesecake, whip together the softened cream cheese and sour cream and then add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix it until it is combined.  Stir in the vanilla and pumpkin puree.  Pour the batter onto your crust and spread it evenly.  Bake it on the foil lined baking sheet for 45-60 minutes, until the edges are set and the center jiggles slightly.  Be aware, a 9 inch pan will be more full and will take longer to bake.  Remove it from the oven and let it cool completely. 

For the white chocolate mousse topping, beat the cream and vanilla until soft peaks form.  Add the powdered sugar, cinnamon and nutmeg and mix it until slightly stiffer peaks begin to form.  In a separate bowl, beat the cream cheese until it is fluffy.  Add in the white chocolate and mix it until it is smooth and creamy.  Gently fold together the white chocolate and cream mixtures until the mousse is nice and creamy (fold gently and carefully so you don't deflate the cream).  Spread the topping over the cooled cheesecake and refrigerate for at least 1-2 hours.  Serve and enjoy!

 

Homemade Bagels (for a fraction of the cost of store bought)

During quarantine, back in April, we practiced our pioneer skills of making everything homemade, and this was one of the recipes we tried at that time.  And it was one of my favorites!  To me, these bagels tasted almost exactly like Einstein Bagels, and when we figured out the cost, homemade bagels cost around .08 cents per bagel, and a fresh, store bought bagel costs $1.80!

Homemade Bagels

by: sallysbakingaddiction.com

1 1/2 c. warm water

2 3/4 tsp. instant or active dry yeast

4 c. bread flour

1 Tbsp. brown sugar

2 tsp. salt

1 egg white, mixed with 1 Tbsp. water

2 quarts water

1/4 c. honey

In your kitchenaid mixer (or by hand), mix together the warm water and yeast, cover and let it rest for 5 minutes.  Add the flour, brown sugar and salt and beat it on low speed for 2 minutes.  The dough will be stiff and a little dry.  Turn the dough onto a lightly floured surface and knead it (by hand) for 4-5 minutes.  Place the dough into a large bowl, sprayed with non-stick cooking spray.  Cover it, and allow it to rise until it is double in size, for about 60-90 minutes.  Line two cookie sheets with parchment paper.  When the dough is ready, punch it down and divide it into eight equal pieces.  Shape each piece into a ball.  Press your finger through the middle of the ball to make a hole and shape it into a bagel shape.  

Cover the bagels with a light towel and let them rest for a few minutes while you prepare the hot water bath.  Preheat your oven to 425 degrees.  Fill a large pot with 2 quarts of water and the honey.  Bring it to a boil then reduce the heat to medium-high.  Drop the bagels in the water and cook them for 1 minute on each side, then remove them and place them on your lined cookie sheets.

Using a pastry brush, brush the egg white mixture on the top and sides of each bagel.  If you want to sprinkle some (or all) of them with cinnamon sugar, or some other delicious topping, now is the time to do it.  Otherwise, they will be plain bagels, which were also delicious.  Bake them for 20-25 minutes, rotating the pan halfway through.  The bagels will be golden brown.  

Strawberry Cream Cheese Jello Dessert with Pretzel Crust

I have a great friend who is an awesome cook and loves to share her food with others.  She has randomly brought me dinner, or dessert, a number of times, and I have never been disappointed.  She brought me this yummy concoction last fall, and I finally made it a few weeks ago for Easter.  It is sweet and salty and oh so delicious!

Strawberry Cream Cheese Jello Dessert
from: allrecipes.com

2 c. crushed pretzels
3/4 c. melted butter
3 Tbsp. white sugar
1 (8 oz.) package cream cheese, softened
1 c. white sugar
1 (8 oz.) container whipped topping
2 (3 oz.) packages strawberry jello
2 c. boiling water
2 (10 oz.) packages frozen strawberries (I used fresh strawberries and cut them up the night before and put them in the freezer so that they would be frozen, to help set my jello)

Preheat your oven to 400 degrees.  In a medium bowl, stir together the crushed pretzels, butter and 3 tablespoons of white sugar.  Press the mixture into the bottom of a 9X13 baking dish.  Bake 8-10 minutes, or until it is set.  Then set it aside to cool completely.  In a large mixing bowl, mix together the cream cheese and 1 cup of sugar.  Fold in the whipped topping.  Spread that mixture onto the cooled crust.  Make sure that you spread it all the way to the edge of the pan (and up against the edge) so that your jello (next step) doesn't leak through to your crust.  In another bowl, dissolve your jello in the boiling water.  Stir in the frozen strawberries and allow it to begin to set (the original recipe says to wait until it is the consistency of egg whites before you pour it on).  Pour it over the cream cheese layer and spread it evenly.  Put it in your fridge until the jello has set completely.  Then serve and enjoy!

Easy Cream Cheese Alfredo Sauce

So, I totally took this picture from another alfredo recipe that we have on this blog.  The problem is that this is a really easy alfredo recipe, that I wanted to share, but the only picture I have taken is one with really bad quality.  I was afraid no one would want to make this recipe if the picture looked really ugly.  And it is a really easy, yummy recipe.  So please forgive the stolen picture (Monica, I'm pretty sure this is your alfredo picture), and just know that your alfredo will turn out just as pretty as this one!

Easy Cream Cheese Alfredo Sauce

adapted from: allrecipes.com

1 (8 oz.) package of cream cheese

2 Tbsp. butter

1 1/2 c. milk

6 oz. Parmesan cheese

1 tsp. minced garlic

1 tsp. dried basil

freshly ground black pepper, to taste

In a sauce pan, over medium heat, melt the cream cheese and butter, stirring occasionally.  Add the milk and Parmesan cheese and continue stirring until it is smooth.  Add the garlic, basil and pepper.  Simmer for 5 minutes and then serve it over your favorite pasta. 

Raspberry Jello Salad

Raspberry Jello Salad

This is a recipe I got from my mom and it is a family favorite -- great for reunions and anytime I need to take a "potluck" dish.  (The angle is a little off -- there really is Jello and raspberries under the topping.)

Dissolve two small packages or one large package of raspberry Jello in 2 cups of boiling water.  When dissolved, stir in one small to medium package of frozen raspberries.  Pour into a 9 X 13 baking dish.  (If it looks a little top heavy in raspberries, I will sometimes add 1/4 cup to 1/2 cup of cold water and stir it in to give it a little more of a Jello base.) Put in the fridge to set up.

Topping:
1 package of dream whip, mixed following directions.
Add 4 oz cream cheese and whip.
Add 1/3 cup sugar and whip.
Add 1 1/2 cups diced apples and stir them in. 
(I generally use 2 large apples or 3 small apples and dice them up.)

Spread the topping evenly over the top of the Jello after it has set up and serve.

4-Layer Red Velvet Cake with Cream Cheese Whipped Cream Frosting

I had a birthday.  And I wanted to make my own cake.  I've never done that before, but it may be a new tradition that I've started.  I picked a cake that I thought sounded delicious, but that I knew none of my other family members would let me make for their birthdays.  And doesn't a 4-layer red velvet cake with cream cheese whipped cream frosting sound lovely?  It was lovely.  And, as a side note, not one of my children even tasted this cake on my birthday.

4-Layer Red Velvet Cake
adapted slightly from: Joyofbaking.com

2 1/2 c. sifted cake flour (I used a little more than 2 c. flour and a little less than 1/2 c. cornstarch as a substitute)
1/2 tsp. salt
2 Tbsp. cocoa
1/2 c. unsalted butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 c. buttermilk
2 Tbsp. red food coloring (I did not use this much)
1 tsp. vinegar
1 tsp. baking soda

Preheat oven to 350 degrees.  Line two round pans with wax paper or parchment paper and spray with cooking spray.  I actually used my 9X13 pan and when the cake was done I cut it into fourths.  In a bowl, mix together the flour, salt and cocoa.  In another bowl, beat the butter for 1 to 2 minutes.  Then add the sugar and mix it for another 3 or 4 minutes.  Add each egg, mixing it well after each one.  Add the vanilla and beat it all until it is light and fluffy.  In a measuring cup, mix the buttermilk and the red food coloring.  Alternately add the flour mixture and buttermilk to the butter mixture in three additions (you better not make it four, or else! :).  In a small cup, stir together the vinegar and baking soda and let it fizz.  Then fold that into the batter.  Quickly pour the batter into your prepared pan(s) and bake it for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  When the cake is done, cook it completely, then gently tip it upside down and dump it out of the pan.  Carefully peel the wax paper off, wrap the cake in plastic wrap and put it in the freezer for an hour.  This will make it easier to frost.  While that is in the freezer, make your cream cheese whipped cream frosting.

Cream Cheese Whipped Cream Frosting
adapted slightly from: Joyofbaking.com

16 oz. softened cream cheese (pop it in the microwave for about 1 minute and it will soften)
1 tsp. vanilla
1 c. powdered sugar
1 1/2 c. cold heavy whipping cream

With a mixer, beat the cream cheese until it is smooth.  Add the vanilla and powdered sugar and beat that until it is smooth and creamy.  Gradually add the heavy cream and beat it on high speed until it thickens and is spreadable.  If needed, add more sugar or cream to get the right consistency.  I actually thought the frosting could have been slightly sweeter, so taste it and add a little more sugar if you think it needs it.

When the cake is sufficiently frozen, remove it from the plastic wrap and slice it in half, horizontally.  For the 9X13 pan I cut it in half lenthwise, then cut each half in half horizontally.  Place one layer upside down on your serving platter and frost the top with the frosting.  Continue to layer and frost each layer and then frost the tops and sides of the cake.  If it is a little lopsided (like mine was), don't worry too much.  It will have four pretty layers when you cut a piece. Just don't show anyone the whole cake. (You'll notice I have no whole cake pictures on here :).  Happy Birthday!

Pumpkin Roll Pancakes

Heaven.  Given that pumpkin rolls are my favorite dessert, you can imagine my excitement to try these pancakes on for size.  And, as Our Best Bites say themselves, they're not as dessert-ish and unhealthy as you might think.  I even tweaked the recipe a little bit to make them even more healthy even less unhealthy:)  

If you can believe it, I had never tried real maple syrup until this year!  In all honesty, at first I didn’t think I liked it in place of my oh-so-familiar imitation-flavored maple syrup on breakfast foods; however, I had it with these, and in combination with the cream cheese topping it was so amazing!  If you can, I would definitely recommend splurging for the pure maple syrup.  It just adds decadence to the pancakes.  (Can pancakes be decadent?  Yep.)

Pumpkin Roll Pancakes
Idea completely credited to the wonderful minds of Our Best Bites (Thank you so much!)

Recipe slightly adapted from Our Best Bites

Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
4 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoons ground cloves
3/4 teaspoons ground ginger
1 1/2 cups buttermilk
1 1/2 teaspoons vanilla extract
1 tablespoon applesauce

1 tablespoon canola oil
2 eggs
2/3 cup pumpkin puree

Cream Cheese Whipped Cream
4 ounces cream cheese (low fat is fine, no fat free)
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup whipping cream (heavy or regular) whipped until medium peaks form

Or

4 ounces cream cheese

1 tablespoon powdered sugar

Lite Cool Whip*

Pure maple syrup for serving

*(I folded in starting with about a cup until I reached the desired consistency and sweetness.  Remember this topping is meant to be less sweet than typical Pumpkin Roll filling; it makes it feel more breakfastyJ)

Instructions
Prepare whipped cream by beating cream cheese, powdered sugar and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.   

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl, whisk together buttermilk, vanilla, oil, eggs and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 cup pancake batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.
Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

Makes 12-14 large pancakes.

Blueberry Cream Cheese Almond Braid

I recently hosted a baby shower for the first time and as I was searching for good brunch recipes, I found this one that I've been saving for a special occasion and couldn't wait to make it!  It's been staring at me from my Pinterest board for weeks and I just knew it would taste as yummy as it looked.  (Yes, I did test a new recipe out on other people.  And yes, I always do that.)  One of my favorite blogs is Willow Bird Baking!  If you haven't checked it out, she bakes some of the yummiest things.  I could have eaten the cream cheese filling alone it was so good.  And the crunchy almond topping with the blueberry center...it was heaven for breakfast. 

Blueberry Cream Cheese Almond Braid

Recipe only slightly adapted from Willow Bird Baking

Dough and Filling Ingredients:

2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter

3 ounces best quality cream cheese

1/2 cup milk, minus 1/2 teaspoon

1/2 teaspoon almond extract

1/2 cup blueberry preserves (or your favorite preserves)

Cream Cheese Filling Ingredients:

8 ounces regular or fat free cream cheese, room temperature

1/4 cup granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

Icing Ingredients:

1/2 cup powdered sugar

1 tablespoon milk

1/8 teaspoon vanilla

1/8 teaspoon almond extract

2 tablespoons toasted sliced almonds

Directions:

NOTE: To prepare this braid in advance, complete all steps and assemble the braid but do not bake. Cover the braid on its parchment lined baking sheet with plastic wrap and refrigerate overnight. Set out in the morning as you preheat the oven and then bake as usual.

Make the cream cheese filling. In your electric mixer, or with a hand mixer, beat the 8 ounces of room temperature cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make your braid. (I chose to use fat free cream cheese.  It was a thinner consistency than hers but tasted and baked up perfectly.)

Preheat oven to 425 degrees F. In the bowl of a food processor, mix the flour, baking powder, and salt. Add the cream cheese and butter into the flour mixture and pulse to cut the fat into the flour (about 6 pulses). Add the milk and almond extract and blend into a loose dough.

Turn the dough onto a floured surface and knead VERY LIGHTLY for 4-5 strokes. (NOTE: This is the step at which you can ruin the braid. If you overwork the dough, the pastry will be tough. Just gather the dough together and don’t worry about making it smooth. It will still look a little rough. That’s perfect.)

Between two sheets of waxed paper, roll the dough to an 10x15-inch rectangle. Turn dough out onto a lightly greased baking sheet and remove the waxed paper. Measure and mark the dough lengthwise into thirds. Spread preserves down the middle third of the dough and spread a thick line of the cream cheese mixture on either side of the preserves (still remaining in the middle third of the dough — try to keep your filling about ½ inch from the mark on both sides.)

Make 2¾-inch slight diagonal cuts at 1-inch intervals on each the long sides. Do not cut into the center jam-filled area. Fold strips, first one from one side and then one from the other side in a rotating fashion, over the filling. It will now resemble a braid. Bake in a 425° oven for 12-15 minutes, until the dough is cooked through and the top is lightly browned.

In a small glass measuring cup with a pouring spout, combine the sugar, milk, vanilla, and almond extract. Drizzle over the top of the braid. If desired, sprinkle on the toasted sliced almonds while the icing is still wet. Serve warm.

Homemade Chocolate Cream Filled Cookies (the best recipe!!)

I have had a number of homemade Oreo cookies in my life.  This version is, by far, the best I have had.  I made them and shared them last week, and my friend texted me something like this: "Those were the most delicious cookies!  I seriously could have taken the whole plate into my room and eaten every one of them. And I almost did!"  I feel the same way.  I got the recipe from my friend, Jen.  the same friend who gave me this lemony deliciousness.  The cream cheese frosting in the cookies helps them to be not too sweet.  I used a melon ball scooper thing to put them onto to pan and the kids had a lot of fun helping me with that.  In lieu of Mother's Day tomorrow, maybe you should make a batch, and then be sure to hide a few extra for yourself!

Chocolate Cream Filled Cookies  


2 devil's food cake mixes
1/2 c. flour
2 Tbsp. water
4 eggs
1 c. oil (I know, I  know.  Next time I may try reducing this, or substituting apple sauce for some of it.)

Cream Cheese Filling


1/2 c. butter, softened
1 lb. powdered sugar
8 oz. cream cheese, softened
1 tsp. vanilla

In a medium bowl, combine the vanilla, softenend butter and softenend cream cheese and stir it until it is well combined.  Add the powdered sugar and continue to stir it until it is mixed well (no clumps).  Let it sit in your fridge for about 30 minutes, or until it gets a little firmer.

Preheat your oven to 350 degrees.  In a large bowl, combine the cake mixes, flour, water, eggs and oil.  Using a wooden spoon, stir it all together.  Drop by tablespoonful onto a cookie sheet.  I used a melon baller.  It worked great.  Bake them for 10 minutes, remove them from the pan and cool completely.

When the cookies are cooled, spread a generous amount of the cream cheese frosting on the back side of one cookie and stick another cookie on the other side, back side in (you get this, right?).  After I had made my little cookie sandwiches, I put them in the fridge for a little longer, so that the frosting didn't all come right out as I bit into one.  That seemed to do the trick (Maybe it was unnecessary.  I didn't test it.  Hmmm.).

Cream Cheese Stuffed Lemon French Toast

 

I found this recipe on Our Best Bites a couple of weeks before Valentine's Day and thought it would be so fun to surprise Dustin with breakfast for the Day O' Love.  Little did I know (until 11:30 PM the night before) that he was planning on leaving for work by 6:25 AM that day.  Luckily, these were all prepared and waiting in the fridge for him to pop in the oven at 5:20 AM so that we could eat by 6:20 and he could be out the door on time.  How romantic of me to have him put his own surprise breakfast in the oven at that early hour!  Be aware that the reason that these were all prepared is because after you get them in the sauce, they have to sit for 8 hours in the fridge.  They are a little bit of a high maintenance meal, but so tasty and fun, especially for a special event. Here is a little tip: instead of buying expensive croissants, look for them in the Day Old section of your grocery store.  I got mine so much cheaper that way.  Plus they're supposed to be a little dried out.  Perfect!  They come partially dried out!

Cream Cheese Stuffed Lemon French Toast

adapted from: www.ourbestbites.com

4 large, stale croissants

1 8-oz. package cream cheese, softened (I accidentally used the lower fat kind *gasp* and it was still great)

1 1/4 c. powdered sugar, divided

2 lemons

2 eggs

1 1/2 c. milk

strawberries, sliced

sweetened whipped cream

Grease a 9X13 baking dish.  Slice the croissants in half lengthwise and set them aside.  In a medium bowl, combine the softened cream cheese, 3/4 c. of the powdered sugar, zest of one lemon and the strained juice of one lemon.  Mix it with your electric mixer until it is light and fluffy.  Spread the cream cheese mixture over one half of each croissant and replace the top.  You are going to put quite a bit of cream cheese on each croissant, using up all of your cream cheese.  Cut each croissant in half and place them in the baking dish.  They get pretty squished in there together, but that is okay.  In another bowl, whisk together the eggs, milk, zest from the other lemon, juice from the other lemon and the rest of the powdered sugar (1/2 cup).  Pour it evenly over the croissants and cover it with tin foil.  Refrigerate it for 8-10 hours (that is why overnight is such a great idea!).  When you are ready to bake it, preheat your oven to 350 degrees.  Bake it for 30 minutes, then remove the tin foil and bake it for another 20-30 minutes.  The croissants will be golden and the liquid will be mostly absorbed.  After you take it out, let it stand for 5 or 10 minutes.  Serve it with sliced strawberries and sweetened whipped cream.

Low-Fat Berry Marble Cheesecake

Adapted from Better Homes and Gardens

12 to 16 servings

Prep: 40 minutes
Bake:: 45 minutes
Cool:: 1 hour 45 minutes

Ingredients:

1/3 cup crushed graham crackers (about 5 squares)

1/2 teaspoon ground cinnamon (or just use cinnamon graham crackers like I did)

3 8-ounce packages nonfat cream cheese

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/2 teaspoon finely shredded lemon peel (says optional, but it’s not optional! I used the zest of one lemon.)

1/2 cup refrigerated or frozen egg product (thawed)

1/4 cup milk

1/2 cup nonfat sour cream (For my topping, I chose to whip 3/4 cup-ish of heavy cream with a tbsp.-ish of sugar until formed stiff peaks, and then mixed in a few dollops of sour cream. I loved the topping swirled with the raspberry preserves!)

1/4 cup seedless red raspberry preserves

sliced strawberries for topping

1Directions:

1. Preheat oven to 375 degree F.

2. For crust, stir together crushed graham crackers and cinnamon in a medium mixing bowl. Sprinkle onto bottom and 1 inch up sides of a well-greased 8- or 9-inch springform pan. Set pan aside.

3. For filling, combine cream cheese, sugar, flour, vanilla, and, if desired, lemon peel in a large mixing bowl. Beat with an electric mixer on medium speed until combined. Add the refrigerated or thawed egg product all at once, beating on low speed just until combined (do not overbeat). Stir in milk.

4. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan. Bake in the preheated oven for 45 to 50 minutes for an 8-inch pan or 35 to 40 minutes for a 9-inch pan, or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours. Top with nonfat sour cream and spoon on seedless red raspberry preserves; swirl with a spoon. Add sliced strawberries if desired. Makes 12 to 16 servings.

· Calories 164 (maybe a little more if you make my topping). Isn’t that so lightJ

Lemon Cream Cheese Pancakes

While Nicole and I were together for Christmas, we decided to try something new and exciting for breakfast. I had a couple of lemons leftover from the lemon cake I had made and so we threw together a few ingredients and ended up with these. They tasted especially yummy with powdered sugar on top. All adults loved them. All children didn't (but I wouldn't let that deter you. They were my children, after all).

Lemon Cream Cheese Pancakes

by: Carolyn and Nicole

1 1/4 c. flour

1 Tbsp. baking powder

1/2 tsp. salt

3/4 c. milk

1 Tbsp. oil

1 egg

zest of 1 lemon

juice of 1 1/2 lemons

4 oz. cream cheese

Combine flour, baking powder and salt in a large bowl. With a pastry blender, cut the cream cheese into the flour mixture until it is little chunks (as my cookbook would say, "pea sized" chunks). Add the milk, egg, oil, lemon juice and zest of lemon and stir to combine. Don't over mix this-it will be chunky from your cream cheese-and you want it to be so that when the pancakes are cooked there is a yummy cream cheese flavor going on in each bite.

Heat your skillet and cook them up (you know how to do this, folks) and serve with powdered sugar or syrup, or if you are feeling really crazy, both!