Tag: cream cheese

Oopsie Rolls!

Gluten free-low carb-made with cream cheese-YUM!

Going to try as a burger patty next time!!!

Oopsie Rolls

3 eggs
1/8 teaspoon cream of tartar
3 ounces cream cheese (cold)

Preheat oven to 300 degrees F.

Separate the eggs. Combine cream cheese and yolks in a mixer. In a different bowl, whip egg whites
with cream of tartar to stiff peaks. Fold the yolk mix into the whites carefully. Scoop the mixture onto a parchment lines cookie sheet, making 6 rolls. Flatten each one slightly.

Bake about 30 minutes (They should be soft) Cool few minutes and move to a rack to cool. They freeze well to.
Adapted from Your Lighter Side and Key INgredient

Gooey Chocolate Crater Cake

This cake is not the type that should be judged on presentation. You probably shouldn’t bring it to a party in hopes of impressing people. It is desperately rough looking with big sunken holes- not exactly what one would initially find appealing. BUT! Once I tell you all about this cakes construction and why it looks that way, you will certainly see the appeal.

Think ooey, gooey, chocolate-cream cheese deliciousness! I constructed this recipe based off of Paula Deens’ Volcano Cake- a box chocolate cake mixed with pecans, coconut, and almond joy bars, then dolloped with a cream cheese mixture, baked, and topped with a chocolate glaze. The cream cheese mixture sinks to the bottom of the cake as it bakes, leaving behind holes filled the with warm, gooey mixture (thus the name ‘Volcano Cake’). I took the basic idea of that cake and substituted the glaze recipe with one of my favorites. I also used a homemade cake recipe rather than a boxed cake mix and omitted the pecans, coconut, and candy bars (although you are more than welcome to add those back into the cake). The result was sensational!! If served warm, this cake is just incredible- oozing with a cream cheese mixture tunneling throughout a moist chocolate cake and topped with a decadently rich, gooey chocolate glaze. There is nothing light about this cake.

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Jalapeno Popper Stuffed Burger

Big, juicy burgers stuffed with a melty jalapeño popper middle? Yessssss!

For this month’s Secret Recipe Club,I was paired with Erin from The Spiffy Cookie. The Spiffy Cookie is mainly a baking blog but because I’ve been sharing so many sweets lately (and have another one that I’ll be sharing later this week) I was determined to find a savory recipe that was easy enough to make for dinner after a long day at work.

Well, I definitely found a winner! These jalapeño popper stuffed burgers are fast, easy, and delicious (And you know how much i love putting jalapeño popper flavor where it doesn’t belong… jalapeño popper mac and cheese anyone?). I’ll spare you the close up photo of the inside, but these burgers are filled with an ooey-gooey mixture of cream cheese, cheddar, and jalapeño peppers.

Served on whole wheat buns with lettuce, red onion and a side of baked sweet potato fries, these burgers were a big hit! (PS – I think they’d be great made with turkey, too. I’m not normally a turkey burger kind of girl, but I have a feeling that these flavors would work really well.)

Jalapeno Popper Stuffed Burger

Author: Lauren Keating

Serves: 4

Ingredients

1 large jalapeño pepper, chopped
1 ounce reduced fat cream cheese
1 ounce shredded extra sharp cheddar cheese
1 clove garlic, minced
1 pinch cumin
1 pound lean ground beef
salt and pepper
4 rolls
Optional toppings: red onion, lettuce, additional cheddar

Preparation

In a small bowl, combine the jalapeño, cream cheese, cheddar cheese, garlic, and cumin. Mix well.
Divide the beef into eight pieces; shape into patties about the same diameter as your rolls, pressing the centers very thin but leaving a ¼-inch ridge around the edges. Divide the filling evenly between four patties, spreading it evenly to fill the center of the burger. Top with the remaining 4 patties, flipping them over so the thin center forms a pocket over the filling. Press the edges to seal.
Heat a grill pan over medium-high heat until very hot. Reduce heat to medium-low. Place the burgers in the pan and cook for 5-6 minutes on each side, or until cooked through. If desired, top with additional cheddar cheese.
Serve on rolls with lettuce and thinly sliced red onion.

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Be sure to check out all the other recipes tested by the Secret Recipe Club this month!

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