Posts Tagged ‘ cream-cheese ’

Scallion Cream Cheese Viennese


From the last post I still half batch extra Viennese dough, my craving still hasn’t move from the cheese area… this time I used cream cheese to fill in the dough kneaded in scallions.I’m a scallions addict I eat chopped scallions with almost everything savory 🙂

If you dont like the strong aroma you can opted the scallions with chives.


I’m sending the above picture to Jugalbandi for CLICK-August




Jasmine Pistachio Cheesecake for Rosa


This time is Rosa from Rosas-yummy-yums turn, She’s a cat lover, who’s also still in love with her mountain bike (I guess living in Switzerland has something to do with it 😉 ) and on her darker side she’s her PC abuser 🙂

For her, I made a mid-east inspired cheesecake, with a good dose of pistachios and exotic floral aroma.  If you want a cheesecake recipe, you can find Rosa’s Strawberry cheesecake recipe here.



What are your favorite kitchen gadget?

My measuring cups (it would be a KitchenAid if I had one)…

What are your favorite drinks?
Coffee, tea, water, cold milk with Ovomaltine, almond-flavored rice milk…

* I adore sweet cold almond-flavored rice milk

What are your favorite dessert?
 Cheesecake, chocolate mousse, lemon meringue pie, fruit tarts/pies, pecan pie, lemon mousse, konafe, baklava…

What are your favorite  herb/spices?
Curry, paprika, tonka, chili, ras-el-hanout, cumin, basil (all varieties), coriander, dill, tarragon, rosemary, garlic, oregano, cinnamon, allspice, 5 spice powder …

What are your favorite fruits?

Berries, mangoes, passion fruits, star fruits, grapefruits, limes, lemons, cherimoya…


Strawberry Banana Cupcake with Orange Blossom Banana Frosting


I don’t know what’s got into my “better” half’s mind, when he brought home 6 kg bananas… he said those bananas were honey bananas, small but very sweet, now it’s the season, on sale etc…etc…

Yes, of course I love bananas, I love eating on banana leaves, I even used to eat banana’s hearts…. but 6 kilos…. man???

For the sake of not  throwing food away… I made banana smoothie , banana bread, banana pie, banana ice cream, and this is my last attempt on finishing my banana stock… no more banana  at least for the next month 😉



Strawberry Banana Cupcake with Orange Blossom Banana Frosting


  • 2 cups Flour
  • ¼ cup Sugar
  • 2 teaspoons Baking powder
  • ½ teaspoon Salt
  • 1 Egg
  • ¾ cup Milk
  • ⅓ cup Cooking oil 
  • 5 small  ripe bananas (about 2 medium), mashed
  • 150 gr strawberries diced
  • Directions

    1. Heat oven to 375 degrees F. Grease a cupcake pan with shortening and lightly flour.
    2. Beat all ingredients except bananas,and strawberries in a large bowl with an electric mixer on low speed, scraping bowl occasionally until all is blended.
    3. Beat in bananas on medium speed 2 minutes. Stir in strawberries.
    4. Pour batter into greased pan and bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack, remove from pan to wire rack.



    • 4 ounces cream cheese, room temperature
    • 1 Tbsp unsalted butter, room temperature
    • 1/4 cup sugar
    • 3 small ripe bananas (1 medium), mashed
    • 1/2 teaspoon Orange Blossom essence


    Using electric mixer, beat cream cheese and 1 Tbsp butter in medium bowl until light and fluffy. Add 1/4 cup sugar and beat until well blended. Beat in bananas and Orange Blossom essence. Set mixture aside.


    Hummingbird Cake

    First of all I want to say sorry for my blogger friends, that I’ve been away for a while, but now I’m back 🙂

    I have some leftover pineapple and was looking for a cake recipe, when I stumble upon this super moist with excellent flavors recipe. I don’t know why the creator calls it hummingbird cake, but maybe because its light and full of beautiful colours (flavors).

    I made half of the recipe, but 2/3 of banana, 2/3 pineapple, 1 tsp of cinnamon (looove the spice) and only 1 tbsp the syrup of pineapple.

    This is also my entry for SHF : Time to spice up your life host by talented Anita of dessert first

    Figs, Cream Cheese and Mini Pancake


    Figs…o…figs, heavenly fruits… I’ve been wanting to make something really good out of figs, tried  couple of recipes, but disappointment after disappointment filled  the air. Until now, I still believe that figs are best eaten fresh as fruits them selves, without touching the “fire”, and cheese is it’s best company.

    This time I’m going to extend my believe a little, that  maybe… just maybe,  fig filled with cream cheese topped by walnut, with mini pancake in maple syrup, will make my day?… mmm… let me taste… 🙂

    Also, I’m not going to give you pancake recipe, because I guess you all foodies already have your own favorite pancake  or even crepes recipes, and If you want to explore figs further more and have some great recipes for using figs please check this out.

    Black Berry Chamomile Tartelettes

    When I saw that these black berries were on “sale” (still expensive but it’s half off the usual price), in the supermarket, It was a joyous moment to finally had them in my trolley 😉 . At home I couldn’t wait to use it, so I thought what could be better than to use it for a dish for special occassion.

    I’ve been enjoying “playing” with scents lately… adore orange blossom, rose water… wanting to use jasmine soon,  sad couldn’t find lavender… Anyway, for Dhanggit’s baby I choose chamomile to add “the” extra, It’s been known that it’s very good for babies (small and big ones 😉 ), and who doesn’t love fruit tarts ? Just hope she’ll find it perfect for her party 🙂


    For crust

    • 3 tbsp sugar
    • 2 cups plain flour
    • 100 gr butter
    • 2 egg yolks

    For filling

    1/2 cup cream cheese, room temperature
    1/3 cup sugar
    1/2 cup heavy cream
    1/2 teaspoon camomile powder


    Preheat oven to 375°F. Grind all crust ingredients in processor . Chill  for 30 minutes in the fridge. Roll out in the tart tins (6 minis or 10″). Prik some holes in with fork .Bake until crust is firm to touch, about 10-15 minutes. Cool crust on rack.


    Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in heavy cream and chamomile powder. Spread filling in cooled crust. Chill until firm, at least 4 hours.

    Arrange berries over filling.

    Chocolate Swirl Cheesecake


    Have I told you that I’m actually obsessed with cheese cake? To be exact with CHEESE + CHOCOLATE + CAKE!!! 😀

    The only  setback with this recipe is you have to chill them at least 6 hour after you bake it, so you have this super delicious aroma around your house while you’re baking it, but then you have to wait for 6 hours to EAT it???  Well, nothing is perfect…

    I baked this cake just before I went to sleep at night, so I could dream about it and waking up in the morning finding my dream’s coming true… 😉 Joy, Joy, Joy!

    Recipe adapted from here , I made half of the recipe and changed the crust’s ingredients.



  • 1 cup butter (2 sticks)
  • 2 cups flour
  •  ½ cup powdered sugar
  • Filling
    15 ounces (1 3/4 cups) part-skim ricotta
    8 ounces lowfat cream cheese, room temperature
    1 cup sugar
    1/2 cup lowfat sour cream
    1 large whole egg
    2 egg whites
    1/4 teaspoon almond extract (or to taste)
    2 tablespoon all-purpose flour
    1/4 teaspoon salt

    3 tablespoon unsweetened cocoa powder
    1/2 teaspoon instant-espresso powder
    3 tablespoon bittersweet chocolate chips


    Heat oven to 350°.

    Melt butter.  Combine 2 cups flour and ½ cup powdered sugar, and then mix in melted butter.  Pat down flat in  pan. Bake for 10 minutes. Set aside


    Purée ricotta in a food processor until smooth, about 1 minute. Add cream cheese, sugar, sour cream, egg, egg whites, almond extract, flour and salt; puree until smooth. Whisk 2 tablespoon hot water, cocoa powder and espresso powder in a bowl until well combined. Stir in chocolate chips. Stir 1 cup plain filling into chocolate mixture. Set aside. Pour remaining plain filling into prepared pan. Drizzle chocolate filling in a circular pattern over plain filling. Using a knife, make circular strokes to create swirls in the plain filling. Add 1 inch hot water to a shallow baking pan; place springform pan in baking pan. Bake until cheesecake is firm around the edge and slightly soft in the center, 45 to 55 minutes. Run a knife around inside of pan. Remove foil; let cool on a rack. Chill 6 hours or overnight before removing sides of pan.