Cream Cheese Buttons with a Dark Chocolate Drizzle #ChristmasCookies

This post is sponsored in conjunction with Christmas Cookies Week. I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes. All opinions are mine alone.

If you make up holiday cookie trays, you know there are two types of cookies: “showpieces” and “fillers”. Your showpieces are the eye-catching ones – the iced sugar cookies, the ones rolled in sprinkles or dusted with peppermint. Your fillers are the cookies that make up “everything else”.

These are fillers.

Cream Cheese Buttons 3

The thing about fillers is they’re unassuming. It’s probably not the cookie you grab off the tray first, but my goal is always to make my fillers delicious. These fillers absolutely fit the bill.

The combo of cream cheese and vanilla give these cookies the best flavor  – and the texture is almost melt-in-your-mouth. Topped off with a drizzle of dark chocolate, these unassuming cookies will vie for your favorite without a doubt.

I flavored these with Adams Best Vanilla Flavor, which was provided by sponsor Adams Extract. It added an amazing vanilla flavor. I’m planning to make a repeat batch of these later in the season replacing the vanilla with the peppermint extract they also sent. I think it’s going to be amazing topped off with dark chocolate again and sprinkled with crushed candy cane pieces!

Cream Cheese Buttons 2

Today is the last day of #ChristmasCookiesWeek – I hope you all found some great inspiration for your holiday baking this week! There’s another batch of awesome cookie recipes below – and if you haven’t already entered the giveaway, take a minute and do so! There are a whole bunch of great products, including an amazing pack of baking goodies from Adams Extract. You can enter here:

a Rafflecopter giveaway

#ChristmasCookiesWeek Friday Recipes

Cream Cheese Buttons 1

Cream Cheese Buttons with a Dark Chocolate Drizzle
(adapted from Caramel Potatoes)
Makes 3 dozen

2 sticks butter
3 oz. cream cheese
1 cup sugar
1 egg yolk
1 tsp. vanilla extract (I used Adam’s Best Vanilla Flavor)
2 1/2 cups flour
4 oz. dark chocolate

In a stand mixer or using a hand mixer, cream butter, cream cheese, and sugar together until well blended.  Beat in egg yolk and vanilla extract.  Gradually blend in flour until completely incorporated.

Chill for an hour.

Preheat the oven to 375 degrees.

Scoop by heaping teaspoon-fulls onto a parchment-lined cookie sheet. Press down slightly.

Bake for 10-12 minutes. Remove and let cool completely.

Melt the chocolate in the microwave on half power. Drizzle over the cookies with a fork and let cool completely again.

Cream Cheese Buttons with a Dark Chocoalte Drizzle

Disclaimer: Thank you #ChristmasCookiesWeek sponsors: Adams Extract, Sprinkle Pop, YumGoggle and Silpat for providing the prizes free of charge. The #ChristmasCookiesWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Four (4) winners will be selected at random from entries received. The prize packages will be fulfilled by and sent directly from the giveaway sponsors. #ChristmasCookiesWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household are not eligible to enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #ChristmasCookiesWeek posts or entry.

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Blueberry Lemongrass Cheesecake #ImprovCookingChallenge

Another #ImprovCookingChallenge, another opportunity to get outside my comfort zone! I’ve never cooked with lemongrass before – I actually had to google a picture of it so I knew what to look for in the store – but I’m really loving the result here!

 The base is beautifully rich and fluffy and then the swirl is the perfect blend of blueberry and lemon to compliment. Right after I tasted it, I texted my mom that this was going to be my contribution for Easter dinner – it’s that good!
Blueberry Lemongrass Cheesecake.jpg
The recipe makes more of the blueberry/lemongrass filling than you need for the cheesecake. Since it comes out as almost a jam-like consistency, we used our extras as jam for toast.
You can see the other bloggers’ blueberry and lemongrass creations here:

improvchallenge
The #ImprovCookingChallenge is a monthly blogging event where two ingredients are assigned to a month. Bloggers can make any recipe they like as long as it features the two ingredients. If you are a blogger and would like to join us, please visit our Facebook page.
You can also read more about the event on our home page.  If you’d like to see previous creations, check out our Pinterest board.
Blueberry Lemongrass Cheesecake 2
Blueberry Lemongrass Cheesecake
(adapted from Taste of Home)
Makes 1 cheesecake
1 1/2 cups frozen blueberries
1/4 cup sugar
2 4-inch pieces lemongrass
1 Tbsp. cornstarch
1 cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. melted butter
3 8 oz. packages of cream cheese, softened
1 cup sugar
1 cup sour cream
2 Tbsp. flour
2 tsp. vanilla extract
4 large eggs, lightly beaten
In a small saucepan, combine the blueberries, sugar, and lemongrass in a saucepan. Cook over medium heat until the berries begin to cook down and the sugar is dissolved. Remove the lemongrass and transfer the mixture to a blender or food processor and blend until smooth. Return to the saucepan and whisk in the cornstarch. Bring to a boil and cook until thickened and almost a jam-like consistency. Set aside
Mix together the graham crackers, sugar, and butter until well combined. Press into a 9″ springform pan, going up the sides slightly. Place prepared pan on a baking sheet and bake for 10 minutes at 350 degrees. Transfer to a wire rack to cool.
In a stand mixer, beat together the cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. On a lower speed, add in the lightly beaten eggs and mix until just combined. Pour the filling into the crust.
Dollop 3-4 Tbsp. of the blueberry lemongrass mixture. Use a knife to swirl it along the top of the cheesecake.
Return the pan to the baking sheet and bake at 350 degrees for 40-45 minutes, or until the center of the cheesecake is nearly set. Transfer the pan to the cooling rack for 10 minutes, then run a knife around the edge of the pan to loosen. Cool at room temperature for another hour, then refrigerate overnight.

Blueberry Lemongrass Cheesecake

Everything Bagel Casserole

I have been on a total de-cluttering binge lately. Cook all the things forgotten in the freezer! Clean out the cedar closet! Get rid of all the sippy cups that don’t get used! Purge old purses!

The other night I was watching TV and playing on the laptop and decided to start deleting old, unneeded blog photos from the computer. Buried in the blog folder where the shots of this casserole – and I realized I never actually blogged it! I’m sorry. I was holding out on you guys.

This is amazing – hands down my favorite breakfast casserole. I made this for a Mother’s Day brunch and it was so amazingly well received. It’s easy to see why, though – everything bagels, bacon, melty cream cheese – what’s not to love? And the fact that you can prep it ahead is an added bonus.

If you’re looking for a great, filling brunch dish, this is it. I promise you won’t be disappointed!

EverythingBagelCasserole

Everything Bagel Casserole
(adapted from Well Plated)
Serves 8

6 everything bagels, cut into bite-sized pieces
1/2 lb. bacon, cooked and crumbled
1/2 cup grated cheddar cheese
1/4 cup grated Monterey Jack cheese
8 eggs
2 1/2 cups milk
1 tsp. ground mustard
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup fresh chives, chopped, divided
8 oz. cream cheese

Spray a 9×11″ casserole dish with non-stick spray.  Spread the bagel pieces evenly in the bottom of the dish and top evenly with bacon crumbles, 1/4 cup cheddar cheese, and Monterey Jack cheese.

In a large bowl, whisk together the eggs, milk, mustard, salt, and pepper until well combined and pour over the bagel pieces. Press down lightly on the bagel pieces to make sure they all absorb some of the liquid.

Cut the cream cheese into small chunks and sprinkle over the bagels.

Top evenly with half of the fresh chives and the remaining cheddar. Cover tightly and refrigerate for at least two hours – overnight is perfect!

Preheat the oven to 350 when ready to bake – let the casserole stand at room temperature during preheating. Cover lightly with foil sprayed with non-stick spray and bake for 40 minutes. Uncover and bake an additional 15-20 minutes, until the center is set. Let stand for 10 minutes before serving.

 

What’s Baking: Strawberry Cream Cheese Coffee Cake

I got to pick the theme for this month’s What’s Baking and picked cheese. Of all the cheese recipes I have marked to make, I kept coming back to this one. It just looked so good.

And, it was. This is all from scratch – even the jam – so it takes a little bit of time and effort, but it’s so worth it!

Check back later this week to see what other cheese delights got baked up!

StrawberryCreamCheeseCoffeeCake

Strawberry Cream Cheese Coffee Cake
(from Food Wanderings in Asia)
Makes 1 8″ round cake

2 cups all-purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks

1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 cup sour cream (not low fat)
1 egg
1 tsp. vanilla extract
8 oz. cream cheese, room temperature
1/4 cup sugar
1 egg
1 1/2 cup fresh strawberries, cut into pieces
3 Tbsp. sugar
1 Tbsp. water
1.5 tsp. cornstarch

 

Chop the strawberries and toss them with sugar. If you want a more jam-like layer, finely chop the berries. I wanted distinguishable berry pieces in mine so I just gave them a rough chop. Heat them in a saucepan until they release their juices – about 5 minutes. In a small bowl, whisk together the water and cornstarch. Add this to the strawberries and stir to combine. Cook a few minutes until thickened. Remove from heat and let cool to room temperature.

 

Using a mixer, combine the cream cheese, sugar and egg. Set aside.
In a large bowl, stir together the flour and sugar. Cut in the butter until it resembles coarse crumbs. Remove 3/4 cup of the crumbs and set aside. To the remaining crumbs, add in the baking powder, baking soda and salt and stir.
In a medium bowl, beat together the sour cream, egg and vanilla until well combined. Add this mixture to the large bowl of crumbs and stir until just combined. It will be lumpy.
Grease or line an 8-9″ springform pan. Press the cake batter evenly into the bottom, letting it rise up 1/2″ on all sides, making a well. Pour the cream cheese mixture into the well. Top with strawberry jam. Sprinkle with reserved crumbs.
Bake for 45-55 minutes, until golden brown on the sides. Let cool for 20 minutes before removing sides of the pan and letting cool completely.