Carrot Cake

Ingredients

Unsalted butter, for the pan
12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
10 ounces sugar, approximately 1 1/3 cups
2 ounces dark brown sugar, approximately 1/4 cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F.

Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.

Put the carrots into a large mixing bowl and set aside.

Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.

In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.

With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center.

Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.

Cream Cheese Frosting:

8 ounces cream cheese

2 ounces unsalted butter, room temperature

1 teaspoon vanilla extract

9 ounces powdered sugar, sifted, approximately 2 cups

In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.

Place the frosting in the refrigerator for 5 to 10 minutes before using.

Yield: approximately 2 cups

Source

Vanilla Cream Cheese

Ingredients

1 package (8 oz) cream cheese, softened
3 tbs. confectioner's sugar
1 tsp. vanilla extract

Directions

Place the cream cheese, confectioner's sugar, and vanilla in a large bowl and use an electric mixer to blend until well combined and slightly fluffy. Do not over whip. Refrigerate in a sealed container for up to 2 weeks.

Source: The Peanut Butter & Company Cookbook

Peach Cream Cheese

Ingredients

1/2 diced and peeled peaches
8 oz. package of cream cheese
1 tbs. powdered sugar

Directions (for peeling a peach)

1) Bring a pot of water to boil (enough to submerge the peach fully - see note).
2) Using a slotted spoon, dip peach for 30-45 seconds.
3) Transfer immediately to a waiting ice water bath (again, enough to submerge peach fully).
4) You should now be able to easily pull the skin off with your hands. Some people prefer to use a paring knife, but I prefer hands. 5) You can also give it a quick rub with a dishtowel or paper towel. If the skin does not come off easily, repeat the process.

Source

Directions (for cream cheese)

Start with 8 ounces cream cheese at room temperature. Whip the diced and peeled peaches with the 1 tablespoon powdered sugar.

Source

Cream Cheese and Pesto Stuffed Chicken Breast

Ingredients

4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
1 egg white
1/2 cup plain dry breadcrumbs
2 teaspoons extra-virgin olive oil
2 tablespoons reduced-fat cream cheese (Neufchatel)
1 tablespoon basil pesto (store-bought or homemade)
Freshly ground pepper to taste

Directions

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine cream cheese, pesto and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Source

Fish in a Blanket

This is my lunch for the week, along with my salad.

Ingredients

2 6 oz. cans low sodium chunk white tuna
8 oz . package reduced fat cream cheese
4 8 inch low fat flour tortillas
1/4 cup chopped chives
1 tsp. garlic powder

Directions

In a bowl, mash together the tuna, cream cheese, chives, and garlic powder. Mix well. Spackle a thin layer onto half of the tortilla and roll it up tightly. Insert a toothpick in the roll-up every few inches. Repeat with the remaining ingredients to make four roll ups. Nuke on high for 30 seconds.

Source: A Man, A Can, A Plan, Rodale, 2002.

Cream Cheese and Olive Spread

Ingredients

1 (8 oz.) pkg. softened cream cheese
1/2 c. chopped olives (very fine)

Directions

Combine ingredients and blend well. Use as a spread for party sandwiches, stuffed celery or on crackers.

Source

Review: I had kalamatta olives left over from this recipe so I decided to use them for this spread. Also yesterday I was craving a bagel so I spent three and change on one bagel when today I got six bagels and cream cheese for two dollars and change.