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- 2 cups flour
- ½ teaspoon MAGIC Baking Powder
- 1 cup butter, softened
- ½ cup packed brown sugar
- 2 large eggs eggs, separated, divided
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts
- 1 (250 g) package PHILADELPHIA Chocolate Brick Cream Cheese, softened
Chocolate-hazelnut Thumbprints
Trusted Brands: Recipes and Tips , Cooking with Philly Canada
Author: Philadelphia Cream Cheese
What's Better Than Freshly Baked Homemade Cookies? These Cute Little Cookies, Featuring The Classic Combo Of Hazelnuts And Chocolate, Are Sure To Become A New Family Favourite.
Time: 1h4m
Yield: 24
Number Of Ingredients: 8
Steps:- Heat oven to 350 degrees F (175 degrees C).
- Mix flour and baking powder. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in egg yolks and vanilla. Gradually beat in flour mixture until blended. Shape into 48 balls, using about 1 tablespoon for each.
- Beat egg whites lightly. Dip dough balls, 1 at a time, in egg whites, then roll in nuts until evenly coated. Place 1 inch apart on parchment-covered baking sheets. Press your thumb into centres to indent.
- Bake 12 to 14 minutes or until edges are golden brown. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.
- Spoon cream cheese into pastry bag fitted with star tip. Use to pipe cream cheese onto cookies, adding about 1 teaspoon to each.
Calories 188.3 calories, Carbohydrate 15.6 g, Cholesterol 45.6 mg, Fat 13 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 6.8 g, Sodium 104.4 mg, Sugar 6.6 g
- ½ cup butter, softened
- 1 cup sugar, divided
- 1 cup flour
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- 1 egg
- ½ teaspoon vanilla
- ½ teaspoon ground cinnamon
- 4 each Granny Smith or Golden Delicious apples, peeled, sliced
- ¼ cup sliced almonds
Philly Bavarian Apple Torte
Trusted Brands: Recipes and Tips , Cooking with Philly Canada
Author: Philadelphia
Easy To Prepare And Absolutely Delicious, This Is A Rich Dessert Perfect For Special Occasions.
Time: 4h5m
Yield: 12
Number Of Ingredients: 9
Steps:- Heat oven to 425 degrees F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well. Spread onto bottom and 1 inch up side of 9-inch springform pan.
- Beat cream cheese and 1/3 cup of the remaining sugar in same bowl with electric mixer on medium speed until well blended. Add egg and vanilla; mix well. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon. Add to apples in large bowl; toss to coat. Spoon over cream cheese layer; sprinkle with almonds.
- Bake 10 min. Reduce temperature to 375 degrees F; continue baking 25 min. or until centre is set. Cool on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. Store any leftovers in refrigerator.
Calories 269.5 calories, Carbohydrate 32.2 g, Cholesterol 59.4 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 145 mg, Sugar 21.5 g
- 2 cups flour
- 2 teaspoons MAGIC Baking Powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 dash Dash of ground cloves
- ½ teaspoon salt
- 4 large eggs eggs
- 1 ¼ cups oil
- 2 cups granulated sugar
- 2 cups grated carrots
- 1 (19 ounce) can crushed pineapple, well drained
- ½ cup chopped walnuts or pecans
- 1 (250 g) package PHILADELPHIA Brick Cream Cheese, softened
- ¼ cup butter, melted
- 2 cups icing sugar
- 1 teaspoon lemon juice
- ½ teaspoon grated lemon peel
Carrot Cake With Philly Cream Cheese Icing
Trusted Brands: Recipes and Tips , Cooking with Philly Canada
Author: Philadelphia
Enjoy! This Moist Cake Is Made With Carrots And Pineapple And Frosted With A Rich Cream Cheese Icing.
Time: 2h
Yield: 18
Number Of Ingredients: 18
Steps:- Cake: Heat oven to 350 degrees F. Sift together flour, baking powder, baking soda, spices and salt in medium bowl; set aside. Beat eggs and oil in large bowl with wire whisk until well blended. Gradually add granulated sugar, mixing until blended. Add flour mixture, carrots, pineapple and walnuts; mix well. Pour into greased and floured 12-cup fluted tube pan or 10-inch (3-L) tube pan.
- Bake 50 min. to 1 hour or until wooden toothpick inserted in centre comes out clean. Cool 10 min.; loosen from sides of pan with spatula or knife and gently remove cake. Cool completely on wire rack.
- Icing: Beat cream cheese and butter in large bowl with electric mixer until well blended. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake. Store leftover cake in refrigerator.
Calories 449.1 calories, Carbohydrate 54.4 g, Cholesterol 63.8 mg, Fat 25.2 g, Fiber 1.4 g, Protein 4.5 g, SaturatedFat 6.8 g, Sodium 287 mg, Sugar 36.7 g
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