HONEY CHEESECAKE BUBBLE BREAD WITH CHOCOLATE SAUCE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This new-fashioned bubble bread I created has a hidden honey cheesecake filling inside each biscuit. Top these little dessert biscuits with chocolate sauce and some sweet & salty almonds for a decadently delicious ending to any meal. Better yet, serve anytime with steaming mugs of coffee!
Provided by mshivers60
Categories Breads
Time 1h25m
Yield 30 biscuits, 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oven to 350 degrees. Line a 15x10-inch jellyroll pan with Reynolds Wrap Foil. Spray with no-stick cooking spray.
- Place almonds in a large bowl. Stir egg white, water and vanilla together in a small bowl. Pour over almonds. Stir to evenly coat. Stir sugars and salt together in a small bowl. Pour over almond mixture. Toss to evenly coat. Spread evenly on foil-lined pan. Bake for 15-20 minutes or until almonds are glazed, stirring occasionally.
- Remove from oven. Allow to cool before removing from foil and breaking apart any large clumps. Place in a small bowl. Set aside.
- Meanwhile, for biscuits, line bottom and sides of a 13x9x2-inch baking dish or pan with a large sheet of Reynolds Wrap Foil. Spray with no-stick cooking spray. In a small deep mixing bowl, beat cream cheese and ¼ cup of sugar on low speed until smooth. Add honey, cream and extract. Beat on low speed until combined.
- Spread each biscuit to a 3-4 inch circle. Add a scant tablespoon of cream cheese mixture in center of each biscuit. Enclose biscuits around mixture and seal. Arrange 15 biscuits in foil-lined dish. Drizzle with half of melted butter then sprinkle with 2 tablespoons of remaining sugar. Add remaining 15 biscuits and drizzle with remaining butter then sprinkle with remaining sugar.
- Bake for 25-35 minutes until biscuits are done and tops are golden brown, covering with another sheet of Reynolds Wrap Foil during last 10 minutes of baking time to prevent overbrowning. Cool for 5 minutes before inverting onto a large serving platter.
- Meanwhile, for sauce, whisk chocolate, cream, salt, and vanilla together in a small deep mixing bowl. Place in a small bowl. Cover with Reynolds Wrap Foil to keep warm.
- Arrange bowls of almonds and sauce on edge of platter. For each serving, place 2-3 biscuits on each serving plate and drizzle with warm sauce as desired then sprinkle with a few almonds. Serve warm. Serves 10-12.
Nutrition Facts : Calories 899.2, Fat 53.2, SaturatedFat 21.3, Cholesterol 71.1, Sodium 1438.9, Carbohydrate 96, Fiber 4.1, Sugar 44.1, Protein 15.3
BUTTERY BUBBLE BREAD
Homemade bread can be time-consuming, difficult and tricky to make. But this fun-to-eat monkey bread, baked in a fluted tube pan, is easy and almost foolproof. If I'm serving it for breakfast, I add some cinnamon and drizzle it with icing. —Pat Stevens, Granbury, Texas
Provided by Taste of Home
Time 55m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, egg, salt and 1 cup of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; shape into 1-1/2-in. balls. Dip the balls in butter and arrange evenly in a greased 9-in. fluted tube pan. Drizzle with remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes., Bake at 350° for 30-35 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter. Serve warm.
Nutrition Facts : Calories 237 calories, Fat 11g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 122mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY CHEESECAKE BREAD
I received this recipe from a recipe group I belong to. I thought it sounded very good and easy. I bet you could use other kinds of muffin mixes and it would be wonderful. Would be good with a hot cup of coffee.
Provided by Elaine
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare muffin mix as directed on package, including adding the blueberries.
- Pour half of the batter into a greased 9 x 5-inch loaf pan.
- To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth.
- Spread the cream cheese filling over the layer of muffin batter in the pan.
- Pour the remaining batter on top of the filling.
- To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon.
- Sprinkle streusel topping over the top of the batter.
- Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
- Cool, then refrigerate before serving.
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