Cream cheese spritz cookie recipe

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Pulled from the archives, I originally shared this cookie recipe in 2012. Hope you enjoy!

Cream Cheese Spritz Cookies

These Cream Cheese Spritz cookies are so delicious and as far as Christmas treats go – they are really frugal!

Cream cheese is on sale for $0.99 or less this time of year and you only need 1/3 of a block for one batch, the dough makes a lot of cookies and they don’t require a lot of extras – just some sprinkles and they look beautiful, thanks to the shapes you can make with the cookie press.

This recipe does use a Cookie Press, which I have from my days of selling Pampered Chef, but you can use any brand of cookie press. Amazon carries quite a few brands and styles of cooke presses, but the reviews seem to be so-so. Do you have a favorite brand of cookie press?

INGREDIENTS

1 cup of butter (softened at room temperature)

3 oz of cream cheese (also softened)

1 cup sugar

1 egg yolk

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 1/2 cups flour

1/2 teaspoon salt

 

HOW TO PREPARE

1.) Preheat oven to 350 degrees F

2.) Using mixer blend together butter and cream cheese until creamy

3.) Add sugar and mix well until light and fluffy

4.) Mix in eggs yolks, vanilla and almond extract

5.) Slowly add your flour and salt, mix well

6.) If you want to add food coloring, you can take a small part of the dough or all the dough and add food coloring for desired color.

7.) Shape dough into a small log and add it to your cookie press.

8.) Press cookies onto an ungreased cookie sheet (sometimes if you freeze your cookie sheets first the cookies will stick better)

9.) I recommend adding sprinkles before you bake – otherwise you’ll need to frost them to get the sprinkles to stick.

10.) Bake for 10-12 minutes, until they start turning a light brown around the edges.

11.) Let cool and eat!

Here are some photos from when we made them!

My 5-year-old son helped me make the cookies. He has a “field journal” (a notebook) he has been doing lately and he copied the recipe into his book. It’s good practice writing and learning how to read a recipe.

This is what a cookie press looks like. It has different plates that you can use to make different cookie shapes. The dough is pushed through the shapes and onto the cookie sheet! You can freeze your cookie sheets beforehand to help the cookie dough stick easier, but it’s not necessary – just press down hard with the cookie press.

Although it took some concentration, my son was able to use the cookie press to make a few cookies and it was fun to see him get excited about it!

We hope you enjoy this recipe! The elf in the top photo is Jack Jingle, our Elf on the Shelf (Amazon link).

Inspired by this Wilton recipe.

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Grilled Stuffed Zucchini recipe – bacon, mushrooms, parmesan


Originally published August 2012, I’m bringing this back for those of you harvesting zucchinis!

Got zucchini? We do. We’ve been harvesting zucchini from our garden for the last few weeks – and while I was admittedly getting tired of it, this recipe has re-kindled my love for zucchini.

We started with a recipe from Vegetables from an Italian Garden: Season-by-Season Recipes (Amazon), one of my favorite Italian cookbooks. And we modified it to fit our preferences – including adding bacon and grilling, instead of roasting, because it’s just too stinkin’ hot to be turning on the oven.

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Homemade Cornbread recipe

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I know I’m supposed to be posting soup and salad recipes – but this Homemade Cornbread recipe is the perfect side dish to the Tortilla soup that I’ll be posting tomorrow. So I’m sharing it with you today, so you can be ready. :) I admit I’ve never made homemade cornbread before – I think I made Jiffy once or twice (I know, terrible) so I think I went from a junk car to a Mercedes Benz in my taste of cornbread and I’m not sure I can ever go back!

I’d love to hear from those of your who are certified cornbread fans – let me know what you think!

INGREDIENTS

 1/2 pound butter, melted (yes, that is two sticks)

1 cup sugar

4 eggs, slightly beaten

1 can (16.5 oz) cream style corn

1/2 Cup grated Monterey Jack cheese

1/2 Cup grated cheddar cheese

1/4 teaspoon salt

1 Cup flour

1 Cup yellow corn meal

4 teaspoons baking powder

1 can (4 ounces) green chilies, optional

HOW TO PREPARE

1.) Mix all ingredients together and place in a 9 x 13 pan.

2.) Preheat oven to 350 degrees F. As soon as you place the pan into the oven, drop the temperature to 300 degrees. Bake 45 minutes to 1 hour.

Makes 10 servings!

This recipe was sent in by Katie as part of our Soup and Salad recipe series (she sent in with her tortilla soup recipes)! Since I am featuring it on the blog, Katie gets a $10 Amazon gift card!

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White Chocolate Cranberry Delight Cake recipe #IDBaking

White chocolate, cranberry, lemon, pound cake. . . you can’t really go wrong, am I right? This no-bake cake was a big hit at our house this week and because it can be made ahead of time, without using the oven – I think it’s a great dessert for the holidays.

I used International Delight white chocolate mocha creamer to supercharge the mousse. It was my first time “baking” with coffee creamer, but it won’t be my last. The extra flavor in the creamer really came through in the mousse. And with all the International Delight flavors, your biggest problem will be deciding on a flavor to add to your favorite recipe.

INGREDIENTS

MOUSSE

White Chocolate Morsels - a 12 oz bag (or about 1.5 cups)


International Delight White Chocolate Mocha Creamer1/2 cup

Sour cream - 1 cup

Cool Whip - 8 oz frozen whipped topping. Thaw beforehand

CAKE

2 frozen pound cakes, about 20 oz
I picked up two varieties, because stock was low at my store. I think the Butter Pound Cake was easier to slice and stuck together better. 

Cranberry juice concentrate - 2/3 cups

Lemon juice - 1/4 cup

Vanilla flavored almond bark (for topping/garnish)

You’ll also need a Springform pan – here’s the best selling Springform pan on Amazon.

HOW TO PREPARE

Did you know you can use International Delight to replace milk in most any recipe?

1.) Make your mousse. Combine white chocolate morsels and International Delight creamer in a microwave safe bowl. Nuke it for 1-2 minutes until it’s melted and smooth. Stir often to keep it from burning. I don’t have a microwave so I just set up  a double boiler on the stove top – be careful, the steam is hot! Once your mousse is slightly cooled, whisk in your sour cream and then the frozen whipped topping.

2. ) Set your mousse aside and let’s get started on the cake part! Trim the crusts off of the pound cake and throw into a bowl. Using your hands crush and smoosh (official term) the crust until you get a nice doughy consistency. Lumps are okay, but not too big. Press the crust into your springform pan, making a flat crust along the bottom of the pan.

3.) Slice remaining pound cake. You want slices about 1/8 inch thick – not too thick! You want about 60 pieces when you’re all done.

4.) Make your cranberry juice. Mix together cranberry juice and your lemon juice in a bowl.

 The cast of characters. I made way too much cranberry solution, so ignore the measurements on that. 

5.) Start making your cake! Take 1/4 of the mousse and spread a layer over the crust in the springform pan. Spread it evenly.

6.) Add your first layer of pound cake – arrange about 20 slices on the mousse layer, overlapping slightly.

7.) Brush your layer of pound cake with your cranberry juice solution. Use a basting brush.  Let it soak in so you get the flavor, but don’t drench it because the pound cake will pull apart when you’re doing layers if it’s too wet.

8.) Add another layer of mousse! Spread evenly across the pound cake layer. Your first layer is done!

9.) Repeat this two more times, ending with cranberry juice and remaining mousse.

10.) Refrigerate one hour

11.) Make your chocolate shavings for the top by slightly warming up the chocolate. Take your almond bark blocks and microwave for 20 seconds – do not MELT, just soften. Then use a potato peeler to peel small curls of chocolate off. Sprinkle on top of cake

If you’re not a fan of white chocolate I think this recipe could be done with International Delight Chocolate Caramel creamer. Use milk or dark chocolate shavings for the top!

 

The recipe was inspired by one I saw in Festive Holiday Desserts

The International Delight Facebook page shares coupon savings and a chance to share your delight this holiday season.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. I’d love for you to join the conversation – leave a comment in the Blog Frog box right below this (instead of commenting on the post, comments are closed on the post).

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Oatmeal, craisin, coconut cookie recipe

I have a lot of oatmeal in my stockpile and I got a wild hair the other day to make cookies. I made oatmeal, craisin, coconut cookies and they were a big hit with the whole family. I took the Quaker Oats Vanishing Cookie recipe and just added craisins and coconut instead of raisins.

INGREDIENTS

Brown Sugar, 3/4 Cup

Granulated Sugar, 1/2 Cup

Butter, 1/2 Cup (one stick) softened

Eggs, 2

Vanilla, 1 teaspoon

All-purpose flour – 1 1/2 cups

Baking Soda, 1 teaspoon

Ground Cinnamon, 1 teaspoon

Salt, 1/2 teaspoon

Oatmeal, 3 Cups (old-fashioned or quick cook)

Craisins, 1 Cup

Coconut, 1/2 Cup

INSTRUCTIONS

1.) Preheat oven to 350 degrees F.

2.) In a large bowl, beat together butter and sugars until creamy. Add vanilla and eggs, mix again.

3.) In a separate bowl – combine flour, baking soda, cinnamon and salt. Add to large bowl with butter and sugar – blend until mixed.

4.) Fold in craisins and coconut at the end.

5.) Scoop full tablespoons of the cookie batter onto ungreased cookie sheets.

6.) Bake for 9 to 10 minutes or until a light brown. Let them cool. Enjoy.

What are some of your favorite recipes for oatmeal?

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Grandma’s homemade ooey-gooey cinnamon roll recipe

My grandma makes rolls that are out of this world and cinnamon rolls that make your mouth water and your tummy happy. I don’t make the cinnamon rolls very often because they’re addicting and not exactly healthy. But they sure are a treat, so I wanted to share them with you.

You basically start with my grandma’s roll recipe to get your dough.

GRANDMA RAMONA’S ROLL RECIPE

Ingredients

  • 2 eggs and water to equal 1 1/2 cup
  • 1/2 cup butter
  • 1 1/2 teaspoons salt
  • 1/4 cup sugar
  • 4 cups flour (my Grandma prefers Gold Medal, I use whatever is on sale)
  • 1/4 cup powdered milk
  • 2 teaspoons rounded yeast

Directions

  1. Add two eggs to a big measuring cup, add warm water until the level reaches 1 1/2 cups. Pour into bread machine (see bread machines on Amazon).
  2. Add butter (I warm mine first), salt, sugar, flour and powdered milk to bread machine – in that order
  3. Make a well in the top of your ingredients and add your yeast
  4. Turn the bread machine on dough setting (this just makes the dough, it doesn’t bake it)
  5. My bread machine takes two hours.
  6. After dough is done, take it out of bread machine and set it on counter, cover and let rise for 30 minutes, covered. Should look a little something like this when it’s done:


Now that you have your dough ready – here’s what you need to do to make cinnamon rolls:
Get some serious counter space (clean) and roll out your dough into a big rectangle. It’s doesn’t have to be perfect, mine kinda looked like the state of Washington. I didn’t measure it, sorry – but I’m guessing 20-24 inches wide and maybe 16 inches tall? Just guessing here – but basically you want to make a pretty big rectangle.

Now that you’re dough is rolled out, you need to cook up the gooey insides. . .

On the stove top, in a sauce pan, combine:

1/2 cup honey
3/4 cup brown sugar
1 tsp of cinnamon (more or less to taste) 

Heat on low heat until gooey. Be careful not to let it burn.

Meanwhile, in the microwave melt about a half-stick of butter and preheat your oven to 350 degrees.

Using a silicon brush (or your clean hands) spread the melted butter out onto the dough. Then spread out the gooey brown sugar and honey mixture. If you want nuts – add those too. I like to think of it as one big party – and it should look a little something like this:

Then we get to the “roll” part of the cinnamon roll. Start on the long end closest to you and you will start to tightly roll up the dough onto itself.

Roll it all the way up. You should end up with one HUGE roll. Find the very middle of the roll and cut it straight through. I use a pastry thingy (see picture below) but a knife should work just fine. Once you’ve cut in the middle you should have two long pieces – cut those two pieces both in half. Now you have four pieces – cut those both in half, and so on.

You should end up with about a 12-15 rolls and by cutting it this way (middle, then halves of each) – they should be all about the same size.

Then you are going to take a greased baking pan. I used my Pampered Chef baking stone dish (about 9×13) and you’re going to lay each roll out. The two little end pieces that you cut off the roll, can be squeezed together in a corner. You are getting so close!

Then bake this puppy for about 30 – 35 minutes at 350 degrees or until the tops look golden brown. . .

Then for the fun part. . .while it’s still warm, you’re going to put a cookie sheet on top of this. Wear oven mitts and be very, very careful.

And then you’re gonna wanna flip it. All that gooey goodness that seeped to the bottom of the baking dish is now covering your rolls. Ta dah!

If you must, let it cool before eating. These are great to make and share with friends and neighbors. My mother-in-awe (yes, she is awesome) is watching the kids this weekend so we can get some yard work done (fun, fun) – so I sent a batch with the kiddos. My grandma freezes hers and you just take them out to thaw and pop them in the microwave for a short time to get them gooey again.

I hope you enjoy them as much as we do. . . .

Does your family have favorite recipes from Grandmas or Grandpas? Do you have a favorite breakfast recipe you’d like to share?

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