ack.
For the cream cheese icing, place the cream cheese in a bowl
aper cupcake cases. Place the cream cheese in a mixing bowl with
FOOD PROCESSOR METHOD: Cut the butter
ngredients together except butter in food processor. Add butter and pulse
ix.
Add the oil, food coloring, chocolate extract, Vanilla extract
otato through a ricer or food mill.
In a large
Cream butter and cream cheese.
Add sugar , mix well.
Add vanilla.
Slowly add the flour.
Mix well.
Add food coloring, if desired.
Fill cookie press half full.
Press onto cookie sheet.
Bake 8-10 minutes at 375.
Combine cream cheese and butter in saucepan.
Stir over low heat until butter is melted, cheese is soft and the mixture is well blended.
Add the powdered sugar.
Stir until well combined.
Add a few drops of food coloring and your choice of flavoring.
You can divide the batch to make more color choices.
Roll into 1 inch balls.
Place on wax paper and press with a fork, glass bottom or cookie/candy stamp.
Let stand at least 4 hours until mints are firm and dry on the outside but the inside is moist and creamy.
olor one portion with red food coloring. Add sifted cocoa powder
In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery).
Toast chosen bread.
Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
Top with the smoked salmon and red onions.
Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
Add the food coloring and gently stir until the color is uniform.
Chill the frosting until ready to ice the cupcakes or cake.
ups flour.
NOTE on cream goat cheese: I like the taste
ith.
Process cream cheese and butter in a food processor just until
0 minutes.
In a food processor, chop candy bars coursely
Beat butter and cream cheese until well combined.
Add
n the bowl of a food processor, combine the crumbs and
rosting:
Mix confectioners' sugar, cream cheese, vanilla, and butter in a
he room-temperature butter and cream cheese on medium speed -- enough as
he soup and the cream cheese into a food processor and blend until
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.