CreamCheese - Articles and Posts from Slashfood

Posts with tag CreamCheese

Chocolate-Covered Oreo Cake - Feast Your Eyes

Posted Feb 9th 2009 8:00AM by Marisa McClellan
Filed under: Feast Your Eyes

I love the variety of cakes that you all add to the Slashfood Flickr pool. We get birthday cakes and cupcakes, heart-shaped ones and ones decorated with animals sculpted from fondant. This particular cake uses deviled food cake, cream cheese and crushed Oreo cookies to achieve this fluffy effect. It looks like an easy one to assemble and would be perfect for those of you who struggle getting your frosting just right.

Thanks ginnerobot, for adding your photo to the pool!

The march of the cream cheese penguins

Posted Sep 2nd 2008 9:00AM by Stefani Pollack
Filed under: On the Blogs

These cream cheese penguins are clearly taking a death march to someone's mouth. They are so cute that there is no way that that they wouldn't be the hit of any party. They were made by blogger Sweet & Sticky who proudly says that they were the only dish that everyone completely finished off at her family get-together.

To further raise the level of cuteness of these little guys, commenter Karly said that she made these penguins with a cheeseball igloo!

These would be a perfect way to cool down on one of the remaining hot days of summer or to complete a winter scene during the holidays.

For complete instructions on how to make the penguins, visit Sweet & Sticky.

Vintage Recipe: Strawberry "Philly" Pie

Posted Oct 27th 2007 9:00PM by Marisa McClellan
Filed under: Dessert, Recipes, Fruit, America, Retro cookery, Sugar

Several months ago, my cousin lent me a stack of old recipes that had belonged to her mother. In that pile was a brochure from the Philadelphia Cream Cheese company. It looks like it's from the late fifties or early sixties and contains 44 recipes that use cream cheese (preferably Philadelphia Brand). The one pictured above isn't particularly seasonable, but for some reason sort of appealed to me. I guess because it's the time of year to start thinking about holiday pies.

The last cream cheese frosting recipe you'll ever need

Posted Oct 24th 2007 9:31AM by Sarah J. Gim
Filed under: Dessert, Dairy

cream cheese frosting on red velvet cupcakes

Really, we all know the real reason why cupcakes are so popular. Cupcakes are basically an edible utensil for eating frosting, particularly when it comes to certain cupcake "flavors" like red velvet. What the hell is "red velvet?" It's nothing more than a fancy way to shamelessly eat a quarter- to half-cup full of cream cheese frosting.

Cream cheese frosting, you see, is the best frosting out there, and I have stumbled across the end-all, be-all recipe for it. Strangely enough, it's been under my nose this whole time in my trusty Joy of Cooking cookbook for years. I just never noticed it. At first I didn't trust it because it seemed way too easy compared to "fancier" recipes that make you think you need to be Ina Garten to make it, but this recipe is almost so easy, even Sandra Lee could make it. Ouch. Was that too harsh? See, that's how easy this recipe is.

Beat 8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

No softening the cream cheese (though you do have to plan ahead with the butter). No whipping to a certain point that occurs for all of ten seconds before it's ruined. The hardest part is not eating the frosting straight from the bowl by the spoonful.

Finally, a decent bagel

Posted Jan 8th 2006 6:01PM by Stefania Butler
Filed under: Breakfast, West Coast, Business, Raves & Reviews, Food Quest

There is not a decent bagel to be had in all of Portland, Ore. Yeah, that's right, I said it. I lived two blocks from a bagel shop and in the year and a half that I lived there, I went there once, and once only. They were ter.ri.ble. If it's not boiled, it's not a bagel. (Sorry Noah's.) I like dense, chewy bagels, not fluffy, cakey bagels. I know there are those that will say that there are no decent bagels to be had outside of New York. If you live there, and eat bagels there, lucky you! (Try not to rub it in too much.)

Now that we are back in San Francisco, I woke up early this morning and headed to one of my favorite bagel places, House of Bagels on Geary. I bought a baker's dozen of assorted bagels for $6.75 and loaded up on whitefish salad (my fave), chopped liver with hard-boiled eggs, locally-made cream cheese, and lox. Then, I came home, made a pot of dark-roasted, Caffé Trieste coffee (San Francisco's own), and invited some friends over. One particularly great friend had the forethought to stop for champagne and O.J. along the way. A bagel and a mimosa later, we headed out for a walk. Finally, a decent bagel. What a perfect way to start a sunny Sunday.

The next thing in cheese: artisanal cream cheese?

Posted Aug 19th 2005 2:16PM by Sarah Gilbert
Filed under: West Coast, Cheese

I was waiting tables, I was 20, and I knew that flirting was good for tips. The group of middle-aged men wanted me to guess where they were from. "Think cheese!" one of the said. "Wisconsin?" I asked. No, they were talking cream cheese. But if the Sierra Nevada Cheese Company has anything to do with it, I won't even think Philly when I'm thinking good soft cheeses, anymore. Sierra Nevada (no relation to the beer) makes their cheese from hormone-free milk, doesn't use stablizers, and drain the cheese in muslin bags instead of the industrial separators other manufacturers use. The result is "everything you want in a cream cheese: a fresh, clean, cultured-milk taste; just the right salt level; and a soft, spreadable texture that isn't remotely gummy."

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Chocolate-Covered Oreo Cake - Feast Your Eyes

The march of the cream cheese penguins

Vintage Recipe: Strawberry "Philly" Pie

The last cream cheese frosting recipe you'll ever need

Finally, a decent bagel

The next thing in cheese: artisanal cream cheese?

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