December 19, 2017

Cream Cheese Coffee Cake


I am sharing a very delicious coffee cake recipe today that would be great for any holiday gathering you are hosting or attending. 

It's also perfect for breakfast Christmas morning.



It consists of a yeast dough, which is made the night before,  refrigerated until the next morning and then turned out onto a floured surface, kneaded and rolled out into a rectangle.  It is then filled with the cream cheese filling and roll up like a jelly-roll.  Isn't it pretty?


The coffee cake has to rise for one hour until doubled in size and baked in a 375 degree oven for 15 to 20 minutes.


This recipe makes two coffee cakes.  One I sprinkled with powdered sugar  and the other one, I glazed with a powdered-sugar glaze.


It isn't as yummy as my Buttertop Coffee Cake, but it is a close second!! 

🌲🌲🌲🌲🌲🌲🌲

Cream Cheese Coffee Cake

2 packages dry yeast
1/2 cup warm water
1 cup sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons vanilla extract
16 ounces cream cheese, softened
3/4 cup sugar
1 egg
 1/8 teaspoon salt
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

1.  Dissolve yeast in warm water in a large bowl.

2.  Heat sour cream in a saucepan over low heat.  Stir in 1/2 cup sugar, 1 teaspoon salt and 1/2 cup melted butter.  Cool to lukewarm.

3.  Combine sour cream mixture and yeast mixture together.

4.  Add eggs and flour and mix well.

5.  Cover and refrigerate overnight.

6.  In a stand mixer with a paddle attachment mix cream cheese, sugar, one egg, salt, and vanilla together, being sure to stop mixer and using a spatula to scrape cream cheese from bottom of bowl to make sure everything is well incorporated.

7.   Turn dough onto a floured surface.  Divide dough into two portions.  Roll each into a 8 x 12 inch rectangle.

8.  Spread with cream cheese mixture.  Roll like a jelly roll from wide end.  Fold edges under and seal.

9.  Place on a greased baking sheet.  Cut slits through ring from outer edge at 2-inch intervals.  

10.  Let rise covered in a warm place for one hour or until almost doubled in size.

11.  Spread with mixture of confectioners' sugar, milk, and two teaspoons of vanilla.

12.  Bake at 375 degrees for 15 to 20 minutes or  until bread is done.

🌲🌲🌲🌲🌲🌲🌲



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December 3, 2017

RASPBERRY SHORTBREAD THUMBPRINT COOKIES




We went to a Christmas Party last night, and I made and took these seriously delicious Raspberry Shortbread Cookies.

And I got a high five for my efforts.

I've never made shortbread cookies before.  But there is a first time for everything, right?


When I was checking out recipes for shortbread cookies, and I began mixing the dry ingredients, it was flour and salt.  What?  No leavening agent?  Upon further investigation, I realized that there are no liquid ingredients, and no need for baking soda.  Can that be right?

Turns out that's right.  These cookies were some of the best cookies I've made in a long time.  I do love shortbread cookies.  Don't you??


My hubby pointed out to me at the party that they were all gone. Hey, that's always a good sign.  He thought they were delicious, as well, but he told me it took you all day to make a dozen cookies, which is not true.  It only took half a day.  Ha!!


As a matter of fact, they were so good, I am going to make some more ASAP.


After making the shortbread dough,  I used a medium-sized cookie scoop and rolled them into balls.  I pinched a little off of each one to get the size that I desired.  (It's not a perfect science.)  I pressed the balls of dough onto a parchment lined cookie sheet and then pressed an indentation into the middle of each cookie with my thumb to hold 1/4 teaspoon of seedless Raspberry Jelly.


I made a glaze with powdered sugar, water, and vanilla.  If you want your glaze pure white, you can leave the vanilla out.  Either way, they are wonderful.


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Raspberry Shortbread Thumbprint Cookies

2 cups all-purpose flour
1/4 teaspoon salt
1 cup of cold butter (two sticks), cut into tablespoons pieces
2/3 cup of sugar
1/2 teaspoon of vanilla
Seedless Raspberry Preserves (I used Dickinson's Pure Seedless Cascade Mountain Red Raspberry Preserves, which I bought at Kroger.)

For the Glaze

1 cup of powdered sugar
1 teaspoons of vanilla
2 - 4 teaspoons of water

Directions:

Preheat oven to 350 degrees F.  Line two cookie sheets with parchment paper.  In a bowl using a fork, whisk flour and salt together.  In a mixer bowl with the paddle attachment beat the cold butter and sugar until combined, stopping mixer to scrape down sides.  Add vanilla.  Mix in the flour and salt, adding a small amount at a time until combined.  

Using a cookie scoop, scoop onto baking sheet and press dough down and make an imprint using your thumb in the middle of each cookie.  Fill the indentation with 1/4 teaspoon of seedless raspberry preserves.  Place in refrigerator for 20 to 30 minutes.  Remove from refrigerator and bake in a 350 degree oven for 18 minutes.

Let cookies cool completely.

Mix the powdered sugar, vanilla and water in a small bowl.  Fill a sandwich baggie with the glaze, close the baggie, and snip the tip of the baggie off with a pair of scissors and pipe glaze onto cookies.

Serve to family and friends!!









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