cream cheese – Page 3 – The Pajama Chef

Italian Tortilla Rollups, and a Bridal Shower

May 23, 2014May 18, 2014 Sarah

Did I tell you guys that I catered a bridal shower about a month ago? Well, I did. 🙂 And it was super fun. The shower was for the niece of one of my coworkers, and I was SO honored to be asked to cater!!

The bride is a healthy foodie like me so we decided to have plenty of fresh fruits and veggies at this shower! It was quite the colorful shower. 🙂 I made three tried and true recipes, and three new ones that I am thrilled to share with y’all! So, what did I make?

Here’s the menu, with amounts for 20-25 guests:

Honey-Lime Fruit Salad: made with strawberries, navel oranges, kiwifruit, and cantaloupe. I made the dressing with my immersion blender so that the mint leaves were chopped VERY fine…and it turned out perfectly! I tripled the recipe.

Asian Peanut Veggie Dip, served in little cups with red, yellow, and green bell peppers, baby carrots, and celery. I tripled the recipe but should have made even more. I purchased 8 bell peppers, 3 pounds of baby carrots, and 2 bunches of celery.

Deviled Eggs: I didn’t take great photos, so I wasn’t going to share the recipe separately. However, I make the filling for my deviled eggs with the following measurements for every six hard boiled eggs: 1/4 cup mayonnaise, 1.5 teaspoons whole grain dijon mustard, 1.5 teaspoons yellow mustard, 1.5 teaspoons white vinegar, and lots of freshly ground black pepper. Obviously mix those ingredients with the mashed yolks! I put the filling into a ziploc bag, cut the tip off, and pipe it into the whites. I topped half with paprika as usual and the other half with chopped bacon crumbles and scallions. I made two dozen eggs [48 deviled egg halves].

Kale Quinoa Salad: will be sharing the recipe soon!

Dark Chocolate Double Coconut Macaroons: will be sharing the recipe soon!

Italian Tortilla Rollups: last, but certainly not least… and the recipe of the day! I made one batch as reflected below.

I chose to share this recipe first because I heard it was the star of the shower… especially with the kiddos. And I tried one that fell apart and let me tell you, the flavors were AWESOME! Pesto and sun-dried tomatoes are meant to be BFFs, and when paired with cream cheese in a tortilla you have a super addictive ‘lil snack bite.

Since the bride is a healthy foodie, I decided to try the Greek yogurt cream cheese and was pleasantly surprised to find that the cost was the same as for regular cream cheese. Score! I couldn’t tell a difference in flavor between the two, but the Greek yogurt cream cheese was definitely healthier and just as creamy as the original stuff is. So use that if you can, but no worries if you decide to use normal cream cheese. These little bites had so much flavor, but really. Can you go wrong with cheese, basil, and tomatoes? I think not. I’ll definitely be bringing these bites parties in the future and hope you will too.

And while we’re on the subject of weddings… I just wanted to make a shoutout to Ben. We’ve been married for FIVE YEARS today! We’re going to spend the day celebrating [so glad I could get the day off work]. I’m so thankful for Ben and love him more now than the day we got married. I wouldn’t have wanted to move to Nashville with anyone else. 🙂 Excited to see what the future holds. I love you!

one year ago: Taco Pizza
two years ago: Triple Chip Coconut Cookies

Italian Tortilla Rollups
click to print

Ingredients:

8 ounces sun-dried tomatoes, chopped [I used the ones that are just dried, but oil/water packed works too–just drain and pat dry]
8 ounces prepared pesto
fresh chopped basil, optional
chopped olives, optional
Parmesan cheese, optional
8 ounces whipped cream cheese [I used the Greek yogurt kind]
freshly ground black pepper
10 burrito-size tortillas

Directions:

In a small bowl, stir together sun-dried tomatoes, pesto, and any of the optional toppings and set aside.

Microwave tortilla for a minute to soften, then spread a tortilla evenly with cream cheese, leaving an inch border around the edges, and top with a spoonful of the sun-dried tomato mixture. Top with a little bit of black pepper, then roll tightly. Cut in half, then cut off tortilla ends [where there’s no filling]. Cut each half into thirds [making six pieces total, not including the ends that were cut off]. Place seam side down on a plate or baking dish.

Repeat with remaining ingredients, then refrigerate for at least 30 minutes or up to 24 hours before serving.

Time: 30 minutes active + refrigeration time.
Yield: 60 slices.

Cakes, Desserts, Recipes

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting

October 11, 2013October 11, 2013 Sarah

Ohhh, pumpkin spice. Is there a better fall flavor? I think not. Especially when paired with not just one, but TWO kinds of chocolate–mini semi-sweet chocolate chips and Nutella. This cake is basically gonna rock your socks off. It’s rich and moist [sorry, it is] with a perfect crumb texture that you will not be able to stop eating. Or at least, I couldn’t. The sprinkles on top make it even better!

I think this cake was the first pumpkin recipe I made this fall, and I am so glad it turned out! See, I adapted the recipe from another favorite–Banana Chocolate Chip Cake. Usually improv recipes work out, especially if there aren’t tons of changes, but ya never know.

As I whipped the cake together [literally whipped, this cake takes about two seconds to throw together], I worried that it wouldn’t bake right or something. A few years ago I had a horrible experience with a pumpkin bread recipe I adapted from a banana bread and just didn’t want a repeat of that. I didn’t need to worry though. This cake was just a dream. Perfect warm out of the oven, perfect frosted, perfect as a snack, perfect as breakfast, perfect as dessert. Perfect, perfect, perfect. When can I make it again? Or more importantly… when will you make it?

The flavor of fall and the flavor of chocolate. How can you go wrong? Especially when you add in my new favorite rich and creamy Nutella frosting. You know how smooth Nutella is by the spoonful? Well, adding cream cheese and butter and sugar, milk, and vanilla too makes it even smoother. 🙂 Be really careful when you’re frosting the cake–make sure to save enough for the cake. This frosting has a way of ending up in your mouth instead. It’s really bizarre, I say. But that’s okay–the cake is made with white whole wheat flour and a vegetable, so it’s healthy, right? 🙂

This is a cake I’d highly recommend if you like cake. Or pumpkin. Or chocolate. Cause it is just darn good. Enjoy those sprinkles too! 🙂

Pumpkin Spice Chocolate Chip Cake with Nutella Frosting [cake adapted from Banana Chocolate Chip Cake; frosting is a TPC original]
click to print

Ingredients:

for Pumpkin Spice Chocolate Chip Cake

2 cups white whole wheat flour
1 cup white sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon ginger
1 15 ounce can pumpkin puree [not pumpkin pie filling]
1/2 cup skim milk
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup mini semi-sweet chocolate chips

for Nutella Frosting

a generous 3/4 cup Nutella
4 ounces cream cheese, softened [regular or Neufchatel]
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1 1/2 cups powdered sugar [perhaps more]
2-3 tablespoons milk [perhaps more]

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

Combine the flour, sugars, baking powder, baking soda, cinnamon, cloves, and ginger in the bowl of a stand mixer. Mix on low for a minute to combine. Then add pumpkin, milk, butter, eggs, and vanilla and beat on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To making frosting, whisk together Nutella, cream cheese, butter, and vanilla. Add powdered sugar by the half cup and milk by the tablespoon, whisking well in between incorporations. Add additional powdered sugar and/or milk to reach desired consistency.

Spread on cooled cake, then top with sprinkles or more chocolate chips. Store covered in the refrigerator.

Time: 45 minutes [10 minutes active] + time to cool.

Yield: 16-20 servings, depending how you cut it.

Linked up with: Foodie Friday, Weekend Potluck.

Bars, Cheesecakes, Desserts, Recipes

SRC: Churro Cheesecake Bars

August 5, 2013May 6, 2015 Sarah

I absolutely love being in the Secret Recipe Club! Getting to peruse another blogger’s favorite recipes and then pick one to make secretly is just so fun… and delicious! This month I was assigned to Lesa who writes the blog Edesia’s Notebook. Lesa has been blogging since 2007 and has literally hundreds of recipes to choose from on her site. It was kind of overwhelming… in the best way possible, of course! Lesa is a mom of two adorable little girls, and a variety of recipes that kids and adults will love, both sweet and savory. Perfect!

This month, I left the final decision to Ben. He had his choice of cookies, pancakes, and cheesecake bars. Apparently it was no contest. Cheesecake bars it was! But not just any cheesecake bars–Churro Cheesecake Bars! A layer of creamy vanilla cheesecake is sandwiched between a cinnamon sugar crust reminiscent of everyone’s favorite Mexican pastry. These bars are so utterly amazing that I could hardly believe how quick and easy they were to make!

The shortcut to these fabulous bars is using a seamless crescent roll dough sheet. You could totally make your own dough, but I certainly took advantage of this easy option. 🙂 And don’t worry if you accidentally rip your sheet trying to get it out of the tube… it’ll work juuust fine, even a little torn, haha. I swear, I almost always have issues with so called “convenience” foods. Does anyone else have this problem, or is it just me? These Churro Cheesecake Bars are sweet and rich. They come together in a snap and are great for a party because a little goes a long way. We loved them and hope you will too! Thanks, Lesa, for a great recipe!

Churro Cheesecake Bars [from Edesia’s Notebook]
click to print

Ingredients:

1 cup sugar, divided
1 tablespoon cinnamon
2 [8 ounce] cans refrigerated seamless crescent dough sheet
2 [8 ounce] packages cream cheese
1 teaspoon vanilla
1 egg

Directions:

Preheat oven to 350 degrees and spray a 9×13 pan with cooking spray.

Combine 1/2 cup sugar and cinnamon in a small bowl. Stir and sprinkle half evenly in the bottom of the prepared pan. Unroll one of the crescent dough sheets and lay it over the cinnamon sugar.

With a mixer, beat together the remaining 1/2 cup sugar, cream cheese, vanilla, and egg until smooth [about 2-3 minutes]. Pour filling over dough, smoothing with a spatula if necessary. Unroll the other dough sheet and gently place over filling. Top with remaining cinnamon sugar.

Bake for 30-35 minutes or until golden brown. Cool before cutting, then store in the refrigerator.

Time: 45 minutes.

Yield: 24 servings.

Notes: If your dough sheet tears, even the top one, it’s not really a big deal. Patch it together as best you can and the cinnamon sugar will help cover up the mess. 🙂 These bars can be served warm or cold, but we liked them best warm.

Be sure to check out other recipes from other SRC members here today too! 🙂

Main Dishes, Recipes, Sandwiches and Wraps

Jalapeño Popper Grilled Cheese

May 20, 2013May 24, 2013 Sarah

So, any other Call the Midwife fans out there? The season finale was last night–and oh my goodness!!! If you haven’t seen that show, you are missing out. It’s my newest love this spring–right up there with jalapeños, both of which are QUITE surprising because I never have liked medical-type shows and I certainly have NEVER been a spice kind of person. But now I crave it. Spice and midwifes. Mhmm.

The inspiration behind this incredibly cheesy, gooey grilled cheese with a kick is one of my absolute favorite restaurants, Scotty’s Brewhouse. Scotty’s is an Indiana chain and if we ever move from Indiana college towns I will be so super sad because pretty much everything there is great. From their waffle fries to their burgers to their salads, I’m just in love. We ate there at the end of April for my birthday and I randomly ordered this Jalapeño Popper Grilled Cheese. Why? I have no clue–it just sounded good. And it was good. So good in fact that I craved it for days on end, and was disappointed that this, of all times, was a date where Ben agreed to SHARE our entrees. He never wants to do that, but this time… man, what timing! Last week, I finally took it upon myself to recreate it at home. Allow me to introduce you to this masterpiece….!

It is basically grilled cheese to the max. EEEEK! I can’t even describe it any further except to say it’s just awesome and you need to try it, like now. Cheesy, spicy, gooey. What more do you need to know? It has four kinds of cheese–sharp cheddar, Monterrey Jack, cream cheese, AND a pub cheese spread, and it also is amped up with sweet sauteed onions, crisp bacon, and spicy jalapeños! I mean COME ON! I apologize for the excessive use of capitalization and exclamation, but what can you do when something is this amazing?! Have you ever had anything like this before? This isn’t a healthy grilled cheese at all… but you can indulge a little on a Monday. In my case, I’ll be needing it to drown my sorrows about the end of this season of Call the Midwife… but in Ben’s case, he’ll be drowning his sorrows about the fact that the show has been renewed for season three. YAY! [Oh boys and their squeamishness.] Enjoy!

P.S. SHAMELESS PLUG! Please check out and like my new blog Facebook page… pretty please with a cherry on top? And sprinkles? And jalapeños? I started the page back in 2011 but just started using it over the weekend. Ha! Thanks! 🙂

Jalapeño Popper Grilled Cheese [a TPC original, inspired by Scotty’s Brewhouse]
click to print

Ingredients:

2 tablespoons extra virgin olive oil
1/4 cup thinly sliced Vidalia onion
2 jalapeños, thinly sliced [partially deseeded if desired]
4 slices whole wheat bread [or something that’s good for grilled cheese]
2 tablespoons softened butter [divided]
3-4 tablespoons cream cheese, softened [divided]
2 ounces Monterrey Jack cheese, thinly sliced [divided]
2 ounces sharp cheddar cheese, thinly sliced [divided]
3-4 tablespoons cheddar cheese spread [I used Trader Joe’s pub cheese with jalapeños, but I think something like this recipe would work too] [divided]
3 slices of bacon, crisply cooked and chopped [divided]

Directions:

In a small skillet, heat the olive oil over medium-high heat. When shimmering, add onion and jalapeños, and cook for 4-5 minutes until soft. Stir constantly, and if they start to burn, reduce heat slightly. Remove from heat and set aside.

Next, preheat grill pan or panini press–I used a panini press set on medium.

Butter one side of each piece of bread. Then assemble by spreading a layer of cream cheese on the non-buttered side of one piece of bread, topping with Monterrey Jack cheese, sharp cheddar cheese, bacon, and half of the onion/jalapeño mixture. Spread the cheddar cheese spread on the non-buttered side of another piece of bread, then place cheese spread on the onion/jalapeño mixture. This leaves the buttered sides on the outside. Repeat with remaining ingredients.

Place on grill pan/panini press for about 5-6 minutes so cheese melts and outside gets crispy. Enjoy!

Time: 20 minutes.

Yield: 2 sandwiches.

Linked up with: Weekend Potluck.

Cakes, Desserts, Recipes

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

April 26, 2013May 2, 2018 Sarah

As I write this post, my husband is in the kitchen whipping up this cake for my birthday. What a nice guy!!

My birthday is actually on Saturday, but we’re celebrating a little early because he’s running in a Spartan Race with my sister, brother-in-law, and my brother-in-law’s sister [what a mouthful] tomorrow. I was a nice wife and agreed to let him do his manly muddy obstacle course thing on my birthday. I love to run, but not in that craziness. I’m going shopping with my mom instead. I think I get the better end of the deal, but I digress. In reality, anyone who gets a piece of this cake gets a pretty good deal because it’s just so darn good!

This is the third time I’ve made this sweet, moist, banana-y cake studded with a bunch ‘o mini chocolate chips. Each time I’ve made it before it’s been for parties and I have to say that part of the reason I chose this for my birthday cake was so I could eat it all by myself with no guilt. Truth. Truth? Wellllll maybe not. I’ll probably wrap up some slices for my family tomorrow because I’m nice like that, even on my birthday. The rich, creamy frosting is just too good not to share.

This cake is fruity and ridiculously chocolately and absolutely delicious. The only way it could be better would be with sprinkles on top, but since I’m almost the birthday girl, I think that can be arranged. I think you should definitely make this asap. It’s my favorite favorite favorite cake! I can’t wait for a piece tonight. YUM!

Banana Chocolate Chip Cake with Chocolate Cream Cheese Frosting

Servings: 20
Time: 45 minutes
Print

[from Rachel Cooks]

Ingredients:

for Banana Chocolate Chip Cake

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3 medium bananas, mashed
1/2 cup buttermilk
1/2 cup shortening [or unsalted butter]
2 large eggs
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

for Chocolate Cream Cheese Frosting

8 ounces cream cheese, softened [regular or Neufchatel]
1/4 cup unsalted butter, softened
2-3 teaspoons milk [perhaps more]
1 teaspoon vanilla extract
1/2 cup cocoa powder
4 cups powdered sugar

Directions:

Preheat oven to 350 degrees. Grease a 9×13 inch baking dish and set aside.

In the bowl of a stand mixer, combine together flour, sugar, baking powder, and baking soda. Then add bananas, buttermilk, butter, eggs, and vanilla and mix on low until incorporated. Increase to medium speed and beat for 3 minutes. Fold in chocolate chips.

Pour into prepared pan, then bake for 30-35 minutes until golden brown or when a toothpick inserted in the center comes out clean.

Cool completely, then frost.

To make frosting, beat together cream cheese, butter, milk, and vanilla. Add in cocoa powder and powdered sugar gradually–just 1/2 to 1 cup at a time, beating in between additions. Mix on low until smooth, adding more milk if necessary.

Spread on cooled cake, then top with more chocolate chips. Store covered in the refrigerator.

Linked up with: Weekend Potluck.