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Entries in recipes (578)

Tuesday
Nov052013

Breakfast is Served: Easy Crescent Roll Danish

Crescent roll danish

Do you want a delicious cream cheese danish, but can't make yourself wait for yeasted dough to rise? Well, because I am a genius, I have figured out that you don't need to do all that--all you need to do is go to the grocery store and buy some crescent rolls. You know, the kind you buy in the tube, that makes that satisfying "pop!" sound when you open them.

All you need to do, really, is make the high-fat filling.

Coming together in minutes, you fold the crescent rolls around aforementioned high-fat and highly scrumptious cream cheese filling for a crowd-pleasing morning treat. It's a fantastic breakfast that feels like the weekend but is easy enough to make on a weekday. YES!

Crescent Roll Danish

Active time: 5 minutes Total time: 30 minutes Makes 8 pastries

Ingredients

  • 1 tube Crescent Rolls (don't waste your time using low-fat)
  • 1 package (8 ounces) cream cheese, softened (do not use low-fat)
  • ½ cup confectioners’ sugar
  • 1 teaspoon lemon juice
  • 8 teaspoons strawberry jelly or preserves (or flavor of your choice)

Procedure

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Unroll the Crescent Rolls dough. Separate the dough into four rectangles with triangle perforations. On each rectangle, gently use your fingers to incorporate the perforations into the dough. Now you have four un-perforated rectangles. Cut each rectangle in half, so that you have two squares. Now, cut each into 4 parts. You will end up with 8 squares. Danish 
  3. Transfer them to the baking sheet, evenly spaced, and aligned with a point toward you so that they look like diamonds.
  4. In a large bowl, by hand or with an electric mixer, combine the cream cheese, confectioners’ sugar, and lemon juice. Mix until thoroughly combined and light and fluffy. Cream cheese
  5. Spoon a heaping tablespoon of the filling on the center of each pastry. Lightly spread it so that it is slightly flatter, but leave about 1 inch on all sides. If desired, spoon a teaspoon of strawberry jelly on top of the cream cheese mixture. 
  6. Easy danish
  7. Gently fold the left hand side of the dough on top of the filling, and bring the right side of the dough on top of that, so that the two sides form a seal. Gently press to ensure that they adhere, as they could unravel in the oven if you don’t. So now, it looks like two little arms hugging the filling, with the top and bottom exposed. Or, fold up the sides so that each grasps the filling in a little "bowl". Be sure to pinch the sides to form a seal if you do this.
  8. Danish Danish
  9. Bake in the preheated oven for 15 to 18 minutes, or until the pastries are golden. Remove from oven and let cool until warm. Serve warm.
  10. Crescent roll danish
Thursday
Oct312013

Happy Halloween: Candy Corn Pecan Pie

If you've ever found yourself thinking "this pecan pie simply isn't sweet enough", here's a seasonal variation which is bound to make your dentist cringe: Candy Corn Pecan Pie.

Listen, I wish I could take credit for this idea. But it was the brilliant Rachel of Coconut & Lime who planted the seed in my head and who also (thank you!) gave her blessing for me to make this monstrous bit of Halloween magic happen.

The idea is simple: classic pecan pie, plus candy corn. The candy corn melts so beautifully into the corn syrup and brown sugar mixture that it must feel like it's coming home; it adds a nice, vanilla-y sweetness to the pie that will satisfy even the sweetest of tooths. In fact, it's so sweet that you may push your candy sack aside after a slice. So you see, it's the perfect food to enforce moderation!

Find the recipe on Serious Eats!

Tuesday
Oct292013

The Bake-Off is Coming: Peanut Butter Caramel Sticky Rolls

Peanut butter caramel sticky rolls

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Wendy Wiseman of Bella Vista, Arkansas is my new favorite person. Why? Because she's the one who dreamed up these decadently dreamy Peanut Butter Caramel Sticky Rolls. I have no doubt that sticky fingers are a problem around these rolls, not only because well, they're sticky, but also because people will want to steal an extra after they've had a taste! 

Here's how you make 'em.

Peanut Butter Caramel Sticky Rolls

Prep Time: 20 Min Total Time: 55 Min Makes: 12 servings

Ingredients

  • 1/2 cup powdered sugar
  • 1/2 cup Caramel Flavored Topping
  • 1/4 cup Creamy Peanut Butter
  • 2 cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 1/2 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 400°F. Place paper or foil baking cup in each of 12 regular-size muffin cups. Generously spray with No-Stick Cooking Spray.
  2. In small bowl, mix powdered sugar, caramel topping and peanut butter until blended. Unroll both cans of dough. Spread half of the caramel mixture evenly over each dough sheet to within 1/2-inch of edges. Starting on short side, roll up each dough sheet. Cut each roll crosswise into 6 pieces. Place cut sides up in muffin cups.
  3. Bake 12 to 18 minutes or until golden brown. Remove from pan to cooling rack. Cool 15 minutes.
  4. Meanwhile, in small microwavable bowl, microwave chocolate hazelnut spread on High 30 to 60 seconds. Drizzle over rolls.

 

Monday
Oct282013

Tipsy Tastiness: Margarita Jell-O Shot Cake Recipe

Today, I'm going to tell you about a business I really like. Don't worry, it involves cake. This cake.

Poke cake

Recently, I was contacted by a business called Butter & Scotch, the beautiful partnership of Keavy Blueher of Kumquat Cupcakery (aka Butter) and Allison Kave of First Prize Pies (definitely Scotch). They are soon-to-be (with the help of Kickstarter!) Brooklyn's first dessert & craft cocktail bar.

They've already raised most of the money, but they need a little help, so they asked if I could share the business on CakeSpy. "OK," I said, "but first, show me the cake." After all, how can I expect people to support a business if you have no idea what they do?

So, they put their cake where their mouth is (what?) and shared this wondrous recipe for a Margarita Jell-O Shot Cake. Yep, you heard that right.

Poke cake

As recipe designer Keavy writes, "This is such a silly cake and I totally love it! I was taste testing it all morning yesterday and I do believe I accidentally got a little drunk so be careful!" 

Sounds like a tipsy pleasure to me. If you enjoy this cake as much as I did, please consider helping Butter & Scotch via Kickstarter!

 

Poke cake

Margarita Jell-O Shot Cake

Vanilla cake (mine is below but you can use whatever recipe is your favorite.....or boxed!)

  • 1 cup butter
  • 1/4 cup cream cheese
  • 1 1/2 cups sugar
  • 2 whole eggs
  • 2 egg yolks
  • 1 tbls vanilla
  • 2 1/2 cups flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups milk, heavy cream, or buttermilk

Boozy Lime leche!

  • Zest of 2 limes
  • 1 can sweetened condensed milk
  • 1/2 cup tequila Fresh lime

Jell-O shot mix

  • 1 cup lime juice
  • Zest from 2 limes
  • 1/2 cup tequila
  • 1/2 cup water
  • 2 tbls gelatin
  • 1/2 cup sugar

Whipped cream topping

  • 2 cups heavy cream
  • 1/8 cup sugar
  • 1 tbls vanilla

Topping

  • Lime zest
  • Flaky sea salt

Procedure

  1. Make cake: preheat oven to 350 degrees.
  2. Cream butter, cream cheese and sugar together on medium high speed. Add eggs and yokes and beat till incorporated. Add vanilla. Turn off mixer an mix together dry ingredients: flour, baking powder, baking soda, salt. Turn mixer on to slowest speed and add the dry ingredients. Immediately after add milk or cream and let it all come together keeping it on slowest speed.
  3. Pour cake into a 9" square baking dish. Bake for 30-40 min or until toothpick comes out clean. While cake is baking make leche and jello.
  4. Leche: mix lime zest, tequila and condensed milk in a small bowl and set aside.
  5. Jello: add gelatin to cold tequila, lime juice, and zest and let bloom for 2-3 min. Heat water an sugar to almost a boil and mix with gelatin mix.
  6. Assemble it all: Once cake is out of the oven (no need to cool it) use a chopstick to poke it generously with holes all over and then pour the leche and jello over the top. Put in the refrigerator for 1-2 hours until cold.
  7. Make the whipped cream topping! Add heavy cream, sugar, and vanilla to a mixer and beat on high speed till cream forms stiff peaks. Spread onto cake and top with line zest and a sprinkling of flaky sea salt.

What's your favorite boozy dessert?

Wednesday
Oct232013

Candy is Dandy: Candy Corn Milk Recipe

Candy corn milk

Some days, you're all "Oh, I love eating organic and stuff. Let's go to Whole Foods and get our gluten-free on!"

But other days, you're like "eff everything and everyone. All I feel like doing is mainlining some candy corn."

Candy corn

Okay, so maybe that exact thing has never happened to you. But it has happened to me. And there is no quicker or more enjoyable way to mainline that candy corn sugary goodness straight to your system than via candy corn milk. So in case you ever have felt this way, or ever do in the future, here's an extremely useful recipe for Candy Corn Milk to keep at the ready.

The idea formed in this way. At Momofuku, they've built a brand around what to many of us is a byproduct (albeit a delicious one): cereal milk. So I found myself thinking, when faced with half a bag of candy corn left over after I made a spectacular pie which will be featured soon on Serious Eats...

CakeSpy to self: "Why don't I make this into Candy Corn Milk?"

Self back to CakeSpy: "Fantastic idea! Let's do it!"

I treated the official Cereal Milk (tm) recipe as my North Star when creating this recipe. I didn't toast the candy corn (don't be stupid! It would melt!) but I did the steeping and straining as specified in the recipe. Then, I transferred the mixture to jars, so I could readily reach for candy corn milk any time I was feeling low. This stuff has enough sugar to give you pep even on the most Monday of Mondays, or any otherwise somewhat low energy or gloomy day. So it's a perfect fall food! 

Candy corn milk

If you're feeling naughty and know something about cocktails, I suppose it might make a nice addition to a Halloween drink. But I don't know so much, so I guess I will just drink it straight. If you were so inclined, I believe this recipe could rock your sugary world if you used it as your milk to put on cereal, or served it alongside a bowl of creamed candy corn.

Why don't you join me?

Candy Corn Milk - adapted from Momofuku's Cereal Milk (tm)

  • 1 cup candy corn
  • 2 cups cold milk
  • 1/8 tsp salt

Bowls, and a fine mesh seive or strainer, and jars or a jug to store the finished milk

Note: As with cereal milk (tm), taste your candy corn milk after you make it. if you want it a little sweeter, add some brown sugar. if you want it more mellow, add a splash of fresh milk and a pinch of salt.  

Place the candy corn in a bowl. Pour the milk right on top.

Let steep for 20 minutes at room temperature. The milk will start to change color.

Candy corn milk

Strain the mixture through a fine-mesh sieve, collecting the milk in a medium bowl. the milk will drain off quickly at first, then become thicker toward the end of the straining process. Candy corn milk Candy corn milk

Use the back of a spoon or spatula to get all the tasty thick gooey milk out. Don't be too forceful, because you don't want to jam the melty candy corn bits into your strainer (big pain to clean out).

Candy corn milk

Give it a whisk, adding the salt at this point. Store in a pitcher or in mason jars (that's what I did), refrigerated, for up to a week.

Candy corn milk

Note: this recipe also works with mellowcreme pumpkins. 

Thursday
Oct172013

Season of the 'Wich: Peanut Butter and Jelly Sandwich Bread Pudding Recipe

Peanut butter and jelly sandwich bread pudding

Should you ever find yourself with a stockpile of five or so extra peanut butter sandwiches, have I ever got the recipe for you.

It's bread pudding, but with a big difference: instead of using plain old stupid bread, you're using peanut butter and jelly sandwiches, cut into cubes, soaked in a luxuriant custard mixture and baked to golden perfection.

Peanut butter and jelly sandwich bread pudding

Seriously. Your glass of milk is going to slap away peanut butter and jelly sandwiches forever after this, demanding this pudding instead. 

Peanut butter and jelly sandwich bread puddingPeanut butter and jelly sandwich bread pudding

The center is just solid enough to stay firm when sliced, but turns into a wondrous custardy, creamy, peanut buttery goo in your mouth, ribboned with sweet strawberry jelly. Peanut butter and jelly sandwich bread pudding

The top is lightly crispy and golden, and portions of jelly on the top and sides sort of caramelize into a slightly crackly but oh so pleasing candy-like consistency. All of the combinations of flavors and textures coming together, plus the nostalgia aspect of peanut butter and jelly sandwiches but the joy of a grown-up recipe, makes for a highly pleasing dessert.

Peanut butter and jelly sandwich bread pudding

You're welcome. Now, here's how you make it at home.

Peanut butter and jelly sandwich bread pudding

Peanut Butter and Jelly Sandwich Bread Pudding

Makes 9 servings 

  • Five peanut butter and jelly sandwiches on a standard white bread sized bread
  • 2 cups whole milk or cream
  • 3 eggs
  • 1 cup brown sugar
  • 1 stick salted butter 
  • 1/4 cup jelly (same kind you used in the sandwiches)

Procedure

  1. Preheat the oven to 400 degrees F. Generously grease a 9x9-inch pan.
  2. Slice the sandwiches into approximately 1-inch squares. Clean the knife between cuts if it starts to get sticky. Place all of the pieces in a large bowl.
  3. In a large bowl, mix the 2 cups of milk with the eggs, until combined. Set aside for a moment.
  4. In a saucepan over low heat, melt the butter, brown sugar, and jelly. If you don't have salted butter, use unsalted but add a teaspoon of salt. It makes a difference. Once they are all melted and cohesive, remove from heat. Gently pour the warm mixture into the milk and egg mixture, whisking constantly to keep the eggs from scrambling. 
  5. Pour the mixture over the sandwich cubes, very gently stirring to ensure even coverage while not letting the sandwiches come apart.
  6. Spoon the thick mixture into the prepared pan. It's OK to be 3/4 of the way full, but don't fill it all the way. Gently press down the pieces on the top one more time, to ensure that they have penty of custardy coating.
  7. Bake for 15 minutes, or until golden on top and just lightly wobbly in the middle. Let cool in the pan for at least 45 minutes before serving, or until set. Store leftovers in the refrigerator. This pudding can be served warm or cold.
Wednesday
Oct162013

Straight-Up Simple: Amish Pumpkin Bread Recipe

Pumpkin bread

I suppose I'd better just say it: there is absolutely nothing remarkable about this pumpkin bread.

But--hear me out--it is in that unremarkable nature that it is simply sublime.

Listen, I know we're in the Age of the Cronut, the Oreo-stuffed cookie, and heck, I'm even the one who shared a lot of this type of recipe with the world--Cookie Cake Pie, Cadbury Creme Eggs Benedict, and so on. So I realize that this may be surprising, coming from me.

But sometimes, plain and simple is absolutely the best. When I discovered this pumpkin bread recipe in Simply Delicious Amish Cooking (recipes from, of all things, the Amish population of Sarasota, Florida--no, really), I made a conscious decision to not mess with the recipe at all--that meant not substituting butter for the oil, no adding chocolate chips or nuts--just baking the straight-up bread, plain and simple.

Breakfast of champions

Simple doesn't mean that a recipe has to be devoid of joy. The batter came together in minutes, and then for more than an hour, my house was filled with the warm aromas of pumpkin and spice. Forget yoga, meditation, or therapy--this is truly calming and soothing stuff, just living in the aroma of pumpkin bread baking. 

Pumpkin breadPumpkin bread

The bread came out perfect. It doesn't have a flavor that zings the taste buds, but it tastes earthy, spicy, and sweet. It's satisfyingly dense. It plays well with other flavors--over a few days, I tried it plain, with chunky peanut butter on top, and warm with butter gently melting on top with a sprinkle of cinnamon. All variations were highly delicious. 

Don't make this bread if you're looking for a flashy dessert. But do make it if you want something cozy, calming, and delicious.

The only thing I changed was the pans--I don't have two loaf pans, so I baked the bread in one 9x9-inch pan filled 2/3 full, and the rest as little pumpkin bread cupcakes. The cupcakes baked for 30 minutes, the bread was right on the mark for 60 minutes in my kitchen.

Oh, I lied. I also used one 15-ounce can of pumpkin, because no way was I going to open another can just to use one ounce. It worked fine. 

Pumpkin bread

Pumpkin bread

Pumpkin Bread

From Simply Delicious Amish Cooking: Recipes and stories from the Amish of Sarasota, Florida by Sherry Gore

Makes two loaves

  • 3 1/2 cups flour
  • 3 cups sugar
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 teaspoons cinnamon
  • 3 teaspoons nutmeg
  • 1/2 teaspoon ground ginger
  • 4 large eggs
  • 1 cup vegetable oil
  • 2/3 cup water
  • 2 cups canned pumpkin

Procedure

Preheat oven to 350 degrees F. Combine dry ingredients (through the ginger) and mix well. Add the 4 moist ingredients. Mix well. Pour into 2 bread pans. Bake 1 hour or until done. This bread freezes really well.

Monday
Oct142013

The Bake-Off is Coming: Oatmeal Cookie Granola Berry Parfaits Recipe

Oatmeal cookie parfaits

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Now here's a treat that is virtuous enough (fruit, yogurt) to be served for breakfast on a Monday, but tasty enough (oatmeal cookie crumbles) to make it pleasurable all week long. It's a simple and delicious treat, and it doesn't hurt that it's pretty, too. It was dreamed up by April Timboe of Siloam Springs, Arkansas. 

Oatmeal Cookie Granola Berry Parfaits

Prep Time: 30 Min Total Time: 30 Min Makes: 8 servings

Ingredients

  • 1 package Pillsbury® Big Deluxe® refrigerated oatmeal raisin cookies
  • 1/2 cup finely chopped pecans
  • 1/2 cup shredded unsweetened coconut
  • 3 cups plain fat-free Greek yogurt
  • 3/4 cup Blueberry Preserves
  • 80 fresh raspberries (about 12 oz)
  • 16 fresh mint leaves

Procedure

  1. Heat oven to 325°F. Line 2 large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
  2. In large bowl, mix cookie dough, pecans and coconut with wooden spoon or knead with hands until well blended. Crumble mixture evenly on cookie sheets.
  3. Bake both cookie sheets at the same time 18 to 28 minutes, stirring every 5 minutes and rotating cookie sheets halfway through baking, until golden brown. Cool completely, about 20 minutes. Break granola into smaller pieces.
  4. Meanwhile, in medium bowl, mix yogurt and blueberry preserves until well blended. Refrigerate.
  5. To assemble parfaits, spoon 1/4 cup of the granola into each of 8 (8 oz) glasses. Top each with 3 heaping tablespoons of the yogurt mixture and 7 raspberries. Repeat with remaining granola and yogurt mixture. Top each with remaining raspberries and fresh mint leaves.
Saturday
Oct122013

The Bake-Off is Coming: Lemon Pistachio Blackberry Thumbprints Recipe

Lemon cookies

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I appreciate the power of a promise. And these cookies, designed by Joan Cossette of Colbert, WA offer a delectable one: "Each bite of these sugar cookies promises a bit of sweet jam and a drizzle of sweet icing." Oh, yum.

Lemon Pistachio Blackberry Thumbprints

Prep Time: 25 Min Total Time: 35 Min Makes: 36 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1/2 cup shelled salted roasted pistachios, chopped
  • 1/3 cup All Purpose Flour
  • 1 teaspoon grated lemon peel
  • 1/2 cup Blackberry Jam
  • 1 cup powdered sugar
  • 1 tablespoon honey

Procedure

  1. Heat oven to 325°F. Line large cookie sheets with parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
  2. In large bowl, break up cookie dough. Add pistachios, flour and lemon peel. Mix with wooden spoon or knead with hands until well blended.
  3. Shape dough into 1-inch balls.
  4. Place 2 inches apart on cookie sheets. With thumb or handle of wooden spoon, make indentation 3/4 inch wide in center of each cookie. Spoon about 1/2 teaspoon jam into each indentation.
  5. Bake 10 to 13 minutes or until set but not browned. Remove to cooling racks. Cool 3 minutes.
  6. In small bowl, mix powdered sugar, honey and 1 tablespoon water until smooth. If necessary, stir in water, 1 teaspoon at a time, until of drizzling consistency. Drizzle honey glaze over warm cookies. Store in covered container.
Thursday
Oct102013

The Bake-Off is Coming: Strawberry Cream Cheese Cream Puffs Recipe

Strawberry Cream Cheese Cream Puffs Recipe

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

These sweet treats are a sure-fire recipe for success. They have so much going for them:

  • Strawberries and cream are a match made in heaven, not to mention the fashionable style of a cartoon icon.
  • Cream Puffs are delicious and delicate.
  • And when it comes to baked goods, cream cheese makes just about any flavor richer, creamier, tangier, and tastier. 

See? I've bullet-pointed the reasons why these scientifically rule, so it's now fact.

These Strawberry cream cheese cream puffs were dreamed up by Dawn Logterman of Verona, Wisconsin, who says "Who doesn't love strawberries and cream? Here's a tasty way to serve up the combo."

Simple but sweet, and they come together in just 30 minutes of active time. Score!

Here's the recipe.

Strawberry Cream Cheese Cream Puffs Recipe

Prep Time: 30 Min Total Time: 1 Hr 30 Min Makes: 12 servings

Ingredients

  • 1/2 cup butter
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 4 eggs
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup Strawberry Preserves
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1tablespoon powdered sugar

Procedure

  1. Heat oven to 400°F. Line large cookie sheet with parchment paper.
  2. In 2-quart saucepan, heat 1 cup water, the butter and 1/4 teaspoon salt to boiling over medium-high heat. With wooden spoon, stir in flour. Reduce heat to low; beat vigorously about 1 minute or until mixture forms a ball. Remove from heat. Beat in 1 egg at a time, beating vigorously after each addition until mixture is smooth and glossy. Drop dough by 1/4 cupfuls, 3 inches apart on cookie sheet, forming 12 mounds.
  3. Bake 30 to 40 minutes or until puffed and golden brown. Remove from pan to cooling rack; prick side of each puff with tip of sharp knife to release steam. Cool completely, about 20 minutes.
  4. Meanwhile, in medium bowl, beat cream cheese and preserves with electric mixer on medium speed until smooth. Fold in whipped topping until combined; refrigerate.
  5. Just before serving, cut each puff in half horizontally. Spoon about 1/3 cup cream cheese mixture into bottom half of each puff. Place tops over filling. Sprinkle with powdered sugar. Serve immediately. Store in refrigerator.

 

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