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Mini cakes with cream cheese

Mini cakes with cream cheese


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We mix the eggs (at room temperature) with the sugar. Add the oil, cream cheese, salt, grated orange peel and mix lightly. We sift the flour, gradually incorporate it, then the baking powder. We chop the walnuts and put them over the obtained composition.

We put two forms of mini cakes in a stove tray (my shapes are the size of a palm), we distribute the composition evenly.

Heat the oven, set a suitable temperature and insert the cakes. We leave them for 20-23 minutes, until they brown nicely and are cooked (we do the toothpick test).

When they are ready, take them out of the oven and let them cool. We take them cold from the molds, powder them with a little sugar and serve.

Good appetite!


Crispy mini salads with salted cheese

When I was little, mini-trigons were my mother's specialty and one of the first recipes I learned to make. Whenever guests were announced, it was time to get mini-trigons, which, as the case may be or after the visit, were made with salted cheese, as an appetizer, or with sweet cheese and raisins, as a small dessert next to a cup of coffee.

My mother would make the stuffing and thin sheets of homemade pie so you could look through them, cut them into the right strips, and it was my job to wrap them in equal triangles and put them in the tray. I've never been able to make pie sheets as thin as my mother used to make them, but I have a great weakness for wheat, so I always make them with purchased pie sheets.

Usually I also make them with cheese, but I don't know how it was that the first recipe for wheat with mushrooms (see the recipe here) and the recipe for wheat with nuts and nuts (recipe here) arrived on the blog. I called the ones in today's recipe mini-trigons because I made them very small. Usually cut the pie sheet lengthwise into 4 equal strips. This time I cut it into 6 strips and the result was miniature wheat, red and crispy, a treat!


Mini Cakes with Cream Cheese - Recipes

MINI-TROUSERS

Perfect for a family meal
Or packaged for work
The fluffy worktop makes them mini-calzone
Regardless of tastes, a delight.

  • 500 gr. flour
  • 25 gr of fresh yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • mineral water
  • 250 diced ham
  • 1 diced red bell pepper
  • 200 gr grated cheese
  • 50 gr grated Parmesan cheese
  • 1 egg yolk to grease on top

  1. rub the yeast with the sugar until a paste is formed which we pour into a depth formed in the flour. Add olive oil, salt and mineral water. Knead until a dough is formed.
  2. Let rise for half an hour
  3. take a handful of the raised dough and spread with the rolling pin. Fill with ham, peppers, cheese and parmesan
  4. We "seal" the mini-underpants with a fork We place them in the oven tray covered with baking sheet. Grease them on top with egg yolk
  5. put in the oven heated to 180 degrees for 20 minutes until nicely browned on top.
  6. we serve them hot or cold
  7. good appetite!

Mini "Paris-Brest" - scalded dough cakes with cream cheese and lemon!

Paris-Brest is a popular and extremely tasty cake! Today we suggest you prepare it in the miniature version with cream cheese and lemon, as well as with lemon glaze. Let's get started!

The caloric value of 100 g of cake is 318 kcal.

INGREDIENT:

For the choux dough:

For the cream:

-400 g of sweet cottage cheese 5%

-grated peel from a medium lemon.

For the glaze:

Other: grated lemon peel - for decoration.

From the ingredients indicated above you will get 10 cakes with a diameter of 10 cm. The diameter of the cardboard template must be equal to 8 cm.

METHOD OF PREPARATION:

1. Using a cardboard circle with a diameter of 8 cm (template), draw circles on a piece of baking paper - in the "chessboard", so that there are free spaces between them.

2.Put the baking paper on the tray - with the side, on which you drew the circles, down.

3.Prepare the dough: put water, salt, sugar and butter in a saucepan. Bring them to the boil, then reduce the heat to low.

4. Add the sifted flour in the rain. Stirring continuously and vigorously, keep the dough on the fire until it gathers into a ball and becomes smooth and homogeneous, and on the bottom of the pan will form a thin "film".

5. Transfer the scalded dough to a clean bowl. Let it cool for 5 minutes.

6. Beat the eggs (at room temperature) until smooth. Gradually incorporate them (in 4 steps) into the dough, stirring each time until smooth (using a spatula or mixer). You may need more or fewer eggs: orient yourself by the appearance of the dough. If prepared correctly, the scalded dough should be shiny and slowly fall off the spatula - in the form of a wide band.

7. Transfer the dough to a bag, mounting the "Closed Star" nozzle. Apply it on the baking paper in the form of rings, following the circles drawn above.

8.Insert the tray into the preheated oven to 180 ° C (without convection), placing it on the middle shelf. Bake the cakes for 25-30 minutes, until golden, without opening the oven door.

Careful! Baking time may vary, depending on the characteristics of your oven and the material from which the tray is made.

9. Remove them from the oven and let them cool on the grill.

10.Prepare the cream: all its ingredients must be at room temperature.

11.Put the sweet cottage cheese, powdered sugar and butter in a deep bowl. Blend them until smooth.

12.Add grated lemon peel (use a small grater for this purpose). Stir.

13. Transfer the cream to a pouch, mounting the "Star" nozzle.

14.Assemble the cookies: cut the scalded dough rings into longitudinal halves.

15.Apply the cream cheese and lemon on the base of each ring, then cover it with the top half.

16. Refrigerate the cakes for 60 minutes to allow the cream to set.

17.Prepare the glaze: mix the powdered sugar and lemon juice until you get a dense composition like fermented cream.

18.Apply lemon icing to the surface of the cakes. Then garnish them with grated lemon peel.

19. Serve the "Paris-Brest" cakes with great pleasure!

If you want, you can replace the lemon peel with orange peel, vanilla extract or vanilla powder. Lemon icing can also be replaced with powdered sugar.


Delicious cream cheese can be eaten with a spoon straight from the bowl or you can decorate the cake with it!

Cream cheese, prepared at home, is a very tasty dessert. Creamy, fragrant, fine and light, the cream combines perfectly with any topping to taste. Serve it on your own or use it to prepare the most delicious homemade cakes. The cream keeps its shape very well, so don't hesitate to give your homemade cakes an original look.

INGREDIENTS

METHOD OF PREPARATION

1. Mix the cream with the cottage cheese, using a whisk or a mixer on medium speed. Get a fluffy mixture.

2. Add sugar and vanilla. Stir again.

3. Dissolve the gelatin in water according to the instructions on the package. Let it swell.

4. Add the gelatin to the cheese mixture and mix well. Get a homogeneous cream. Use the cream to prepare cakes, decorate cakes or serve it on its own with nuts, chocolate or candied fruit.


As tasty as it is dessert with ice cream and cream cheese, so easy to prepare. Here's how:

1. Separate the egg whites from the yolks and beat them together with the 200 g of sugar.

2. Separately, beat the yolks.

3. Mix powdered milk with six tablespoons of honey.

4. Over the egg white foam add the raspberries, powdered milk and finally the yolks. Mix them all until you get a creamy composition, which you will leave in the freezer until it turns into ice cream.

5. Meanwhile, prepare the cream cheese. Chop the cottage cheese and mix it vigorously with the powdered sugar.

6. Mix the cheese with the homemade whipped cream until you get a creamy composition.

7. Place the cream cheese at the base of the ice cream cups, place a layer of fresh raspberries on top and place the raspberry ice cream on top.

Dessert with ice cream and cream cheese it is served fresh, decorated with chocolate syrup.


Cream cheese mini donuts & # 8211 Fluffy, appetizing, with fine cream

Today I recommend you try this recipe for delicious mini donuts with cream cheese. They are made very quickly and are very appetizing. Most people are attracted to their good taste.

Necessary ingredients:

  • 500 gr cream cheese
  • 450 gr of wheat flour
  • 15 gr baking powder, 1 sachet of vanilla sugar
  • 100 gr sugar, 4 eggs
  • A pinch of salt, sunflower oil (for frying)

Method of preparation:

Put all the ingredients in a bowl (cream cheese, wheat flour mixed with baking powder, vanilla sugar, sugar, eggs and salt). Mix well to combine the ingredients and form a sticky dough.

Put the dough in a bag.Cut a 2-3 cm corner from the bag. Put a pan with sunflower oil on the fire. When it starts to heat up, put the dough directly in the pan, cutting small portions with scissors.

Thanks to this easy method, the donuts with cream cheese will have a beautiful shape. Fry the donuts for about 5 minutes. Turn the donuts on all sides to brown well.

After frying, take them out on a paper towel so that the excess oil is absorbed. Allow the mini donuts to cool, then sprinkle powdered sugar over them.

These mini donuts are so tasty that they can be served even at a special event. Definitely all the guests will want to taste them.

The recipe is so easy that anyone can make it. You do not need special skills to prepare delicious donuts. Have fun with your loved ones and increase your cooking!


Prescription

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Ingredient Gingerbread cake with cream cheese by Simona Callas

(for a cake 16 cm in diameter and about 1 kg)

  • 200 g butter (60% fat)
  • 200 g molasses *
  • 75 g white sugar
  • 120 g brown sugar **
  • 3 or www.simonacallas.com
  • vanilla
  • 200 g Greek yogurt
  • 300 g flour
  • 1 teaspoon grated baking soda
  • a pinch of salt
  • 1 tablespoon grated ginger
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 200 g regular Philadelphia cream cheese (non-fat)
  • 150 g butter at room temperature
  • 200 g powdered sugar www.simonacallas.com
  • 1 teaspoon vanilla extract
  • 30 g cream for whipped cream

* If you can't find molasses, you can replace it with honey

** I put 40 g brown Muscovado sugar (which is very dark in color) and 80 g brown Demerara sugar, that's why my countertop came out so dark. If you put only Demerara, the countertop comes out lighter in color. Molasses also darkens the color of the countertop.



Comments:

  1. Hennessy

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  3. Witta

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  4. Priapus

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  5. Welford

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