Cheese Bread Ring - Delicious!
Sometimes, I like to make something irregular shape, not must be good looking but yummy. Full recipe here:
#cheese #bread #garlic
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Cheese Bread Ring
Dough:
250g (2 cups) plain flour
A pinch of salt
1 tsp yeast
2 tbsp oil
125ml (1/2 cup) warm water
A little oil to coat the dough, if used.
Butter spread:
3 tbsp soft butter
1 tsp parsley
1 tsp ground red chili (optional)
1 tsp minced garlic (or less if you think is too strong)
A pinch of salt to taste or skip if using process cheese (salty)
Mix well and chill until ready to use.
Cheese of your choice and finely chopped red bell pepper/paprika.
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Red Velvet Cream Cheesecake
Written recipe:
Red velvet cream cheese sheet cake quilt style/crisscross.
#cake #cheese #redvelvet
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Cream Cheese–Filled Banana Bread Muffins
Here is what you'll need!
Ingredients
Bread
1 large egg, beaten
1/2 cup light brown sugar
1/4 cup granulated sugar
1/2 cup butter, softened
1/4 cup sour cream (Greek yogurt may be substituted)
1 teaspoon vanilla extract
2 ripe bananas
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Cream Cheese Filling
1 large egg
4 ounces softened cream cheese (1/2 block)
1/4 cup granulated sugar
3 tablespoons all-purpose flour
Instructions
1. Preheat oven to 350F (180C)
2. To prepare the bread, combine egg, sugars, butter, sour cream and vanilla in a large mixing bowl. Whisk together. Add the bananas and mash together.
3. Add flour, baking powder, baking soda and mix lightly to combine. Set aside.
4. To prepare the cream cheese filling, mix egg, cream cheese, sugar, and flour in a small bowl.
5. To assemble the muffins, spoon a layer of bread batter into a greased muffin tin. Then spoon a layer of cream cheese filling, then top off with another layer of bread batter.
6. Bake for 20-25 minutes. Baking times may vary. Muffins are done when a tooth pick inserted in the center comes out clean.
7. Allow muffins to cool for 15 mins.
8. Enjoy!
Music provided by Warner Chappell Inc. Used with permission
Cream Cheese-Filled Banana Bread | Super Moist
This Cream Cheese-Filled Banana Cake is very moist and delicious. Tastes like it has cheesecake baked in.
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Ingredients
Cake:
1 1/2 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup evaporated milk
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1 large egg
3/4 cup mashed banana
Cream Cheese:
1/2 cup cream cheese
2 tbsp powdered or icing sugar
1 large egg yolk
1 tbsp all-purpose flour
Full recipe Ⓡⓔⓒⓘⓟⓔ, information, and more TIPS at
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#bananabread #bananacake #creamcheese
Recipe of the Day: Cheesecake-Stuffed Pumpkin Bread | Food Network
This fall quick bread favorite hides a decadent swirl of cheesecake inside.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cheesecake-Stuffed Pumpkin Bread
Recipe courtesy of Food Network Kitchen
Total: 3 hr 45 min
Active: 25 min
Yield: 1 loaf
Level: Easy
Ingredients
Cheesecake Swirl:
One 8-ounce package cream cheese, at room temperature
1/3 cup granulated sugar
1/4 cup sour cream
1 large egg
Pumpkin Bread:
Nonstick cooking spray
1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar
1 cup pumpkin puree
1/3 cup vegetable oil
1 teaspoon pumpkin pie spice
1 teaspoon pure vanilla extract
1 large egg
Confectioners' sugar, for dusting
Directions
For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.
For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.
Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.
Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.
Cook's Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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Recipe of the Day: Cheesecake-Stuffed Pumpkin Bread | Food Network
How to Make Banana Bread CHEESECAKE! | RECIPE
Banana bread and cheesecake are coming together to create the most delicious cake you'll ever try! RECIPE & PRODUCTS USED LINKED BELOW!
pankobunny x NAACP LDF merch! (products will appear tomorrow!)
Banana Bread Cheesecake Recipe
INGREDIENTS
Banana Bread:
3 ripe bananas mashed
6 tbsp vegetable oil
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 cup chocolate chips
Cheesecake:
400g cream cheese, room temperature
80g granulated sugar
400ml whipping cream
¼ cup lemon juice
½ tsp vanilla extract
2 tsp powdered gelatin
3 tbsp water
Topping:
250g cream cheese, room temperature
¼ cup granulated sugar
½ tsp vanilla extract
¼ cup dolce de leche, warmed in microwave
2 tbsp chocolate shavings
DIRECTIONS
Make the banana bread base:
1. Combine bananas, oil and sugar. Then add the egg, vanilla and salt. Mix flour, baking soda and baking powder together in a separate bowl and add to banana mixture. Add the chocolate chips.
2. Pour the batter into a greased 9 inch round springform pan. Bake at 350F for about 30 minutes, or until a knife inserted into the center of the loaf comes out clean. Keep it in the pan and cool completely.
Make the cheesecake:
1. Beat the cream cheese with an electric mixer until smooth. Add the sugar and mix to combine. Add the whipping cream, lemon juice and vanilla extract and mix until combined.
2. Combine the gelatin and water in a small bowl and microwave for 30 seconds, or until the gelatin has fully melted. Add this to the cheesecake mixture and mix well until combined.
3. Pour the cheesecake mixture directly onto the banana bread. Place it in the fridge for 2-3 hours, or until firm.
Make the topping and assemble:
1. Beat the cream cheese, granulated sugar and vanilla extract with an electric mixer until light and fluffy. Place in a piping bag fitting with a large, star-shaped piping tip.
2. Run a warm towel around the outside of the cake pan and remove the sides. Pipe dollops of the topping onto the top of the cheesecake.
3. Place the dulce de leche into a piping bag with a small hole snipped at the end. Drizzle it all over the cake.
4. Sprinkle the chocolate shavings onto the cream cheese dollops. Then slice and enjoy!
PRODUCTS MENTIONED:
Springform pan:
Electric mixer:
Glass mixing bowl:
Piping bag:
Large star piping tip:
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Cayla
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