CINNAMON BUN PANCAKES WITH MAPLE CREAM CHEESE GLAZE
Steps:
- Preheat the oven to 200 degrees F. Set a baking rack on a baking sheet and put it in the oven.
- For the glaze: Put the cream cheese in a bowl. Heat the maple syrup in a small saucepan over low heat until it just begins to simmer, then pour over the cream cheese and whisk vigorously until smooth. Set aside and keep warm.
- For the cinnamon swirl: Melt the butter in a small saucepan until light golden brown. Whisk in the muscovado sugar and cinnamon; the sugar may clump and separate from the butter¿don't worry. Whisk in 1/4 cup water and bring to a simmer, whisking until the mixture smoothes out. Simmer until slightly thickened, about 2 minutes. Whisk in the cream and simmer another 2 minutes. Transfer to a small bowl to cool--the mixture will thicken as it cools--then transfer to a piping bag with a small tip.
- For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together the buttermilk, 3 tablespoons melted butter, eggs and vanilla. Add the wet mixture to the dry and whisk until just combined.
- Heat a large nonstick pan or cast-iron griddle over medium heat and brush with some melted butter. Ladle about 1/4 cup of the batter into the pan and spread to make a 4-inch circle. Ladle in a few more pancakes, being careful not to crowd them.
- When the pancakes just begin to form bubbles on the surface, pipe in the cinnamon swirl filling: Starting at the center of the pancakes, squeeze the filling on top in a swirl (just as you see in a regular cinnamon bun). Continue cooking until larger bubbles begin to appear, the surfaces are somewhat dry and set, and the bottoms are light golden brown, about 2 minutes--adjust the heat as necessary so the bottoms don't brown before the tops set. Flip over and continue cooking until golden brown on the reverse side, about 1 minute longer.
- Transfer the pancakes to the oven to keep warm while you make the rest of the pancakes.
- To serve: Stack 3 pancakes on each plate, drizzle with some of the maple cream cheese glaze, and sprinkle with pecans.
MAPLE CREAM CHEESE SPREAD
Make and share this Maple Cream Cheese Spread recipe from Food.com.
Provided by trick
Categories Breakfast
Time 5m
Yield 4 oz, 3 serving(s)
Number Of Ingredients 4
Steps:
- Mix and let stand for 1 hour to meld flavors.
Nutrition Facts : Calories 181.4, Fat 13.2, SaturatedFat 8.3, Cholesterol 41.6, Sodium 112.6, Carbohydrate 13.5, Sugar 11.9, Protein 2.9
MAPLE-CREAM CHEESE ICING
Categories Mixer Dairy Dessert No-Cook Quick & Easy Cream Cheese Vanilla Birthday Maple Syrup Bon Appétit
Yield Makes about 3 3/4 cups
Number Of Ingredients 5
Steps:
- Beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth.
MAPLE CREAM CHEESE GLAZE
Add a touch of maple syrup to classic cream cheese frosting for even more fantastic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Number Of Ingredients 4
Steps:
- Beat powdered sugar, butter, cream cheese and 3 tablespoons of the syrup in large bowl with electric mixer on low speed. Beat in enough of the remaining syrup to make a smooth, soft frosting that will drip down side of cake.
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
APPLE SPICE BUNDT CAKE W/ MAPLE CREAM CHEESE GLAZE
After a bit of experimenting I concocted a recipe that just screams Fall at the top of its lungs. I love the taste of apples and spices, and the aroma! If someone could bottle the smell of this cake into a perfume I would be thrilled with life.
Provided by LittlexLady88
Categories Dessert
Time 1h34m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat your oven to 350 degrees and grease/flour a bundt pan.
- In a bowl measure out and sift the dry ingredients (flour, baking powder, baking soda, spices, and salt) together. If you don't have a sifter, simply spoon the flour into the measuring cups and don't pack them down once full. Then stir or whisk in the remaining dry ingredients.
- In a large bowl cream 1 cup of the butter and the sugars together until well-combined. Add in the eggs, one at a time.
- To the butter mixture add the vanilla, light sour cream, and applesauce. Mix to combine.
- Gradually add the dry ingredients into the bowl with the wet ones (and I do mean gradually, i.e. 1/4-1/3 of the mixture at a time. Your kitchen may need redecorating but doing so by adding all of the flour at once and attacking it with your mixer isn't the way to go.).
- Once all of the dry ingredients are incorporated, fold in the diced apples and the walnuts (if using). The batter will be fairly thick, so don't panic. Pour the batter into the prepared bundt pan.
- Place the pan on the lowest rack of your oven and bake for 65-75 minutes.
- When the cake is done, allow it to cool IN THE PAN for half an hour. (A fan placed behind the cooling cake to waft the aroma throughout your home is really nifty, but not a necessity).
- While the cake is cooling make the glaze.
- Whip the cream cheese and remaining 1 tablespoon of the butter until well-combined and fluffy.
- Mix in the maple extract. Beat in the powdered sugar (again, gradually!) until all of it is well incorporated. Add the milk, in increments, until the mixture has reached a "glaze-like" consistency. Drizzle the glaze over the cooled cake.
- Enjoy!
Nutrition Facts : Calories 542.1, Fat 22.4, SaturatedFat 13.3, Cholesterol 133, Sodium 392.1, Carbohydrate 76, Fiber 2.4, Sugar 27.8, Protein 9.5
MAPLE CREAM CHEESE PASTRIES
Categories Milk/Cream Dairy Breakfast Brunch Bake Cream Cheese Pecan Fall Pastry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 16
Steps:
- Make syrup:
- Preheat oven to 350°F. Butter 15 x 10 x 1-inch nonstick jelly roll pan. Mix brown sugar, maple syrup, unsalted butter and 3 tablespoons water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat; bring mixture to boil. Boil until candy thermometer inserted into mixture reaches 240°F, about 3 minutes. Remove from heat. Stir in chopped pecans
- Make filling:
- Using electric mixer, beat cream cheese, powdered sugar and butter in medium bowl until well blended. Set filling aside.
- Make dough:
- Mix unbleached flour, baking powder and salt in large bowl. Using fork, cut in unsalted butter until mixture resembles coarse meal. Mix in enough milk to form moist dough. Gather dough into ball. Divide dough in half. Flatten dough into disks. Roll out 1 dough disk on floured surface to 1/8-inch thickness. Using 3 3/4- to 4-inch-diameter cookie cutter, cut out 8 rounds from dough. (Reroll dough scraps if necessary.) Place generous 2 teaspoonfuls cream cheese filling in center of each dough round. Spread filling over rounds, leaving 1/4-inch border. Roll up rounds jelly roll style. Place cheese pastries on prepared jelly roll pan, seam side down, spacing apart. Repeat with remaining dough disk and cheese filling.
- Bake pastries until firm to touch and beginning to brown at edges, about 25 minutes. Spoon syrup mixture over pastries. Bake 5 minutes longer. Let stand 1 minute. Using metal spatula, transfer pastries to platter. Serve pastries warm or at room temperature.
MAPLE PECAN GLAZE
This is the easiest and best glaze for cheesecakes or even an ice-cream topper. Simple to make and taste devine!
Provided by Vseward Chef-V
Categories Sauces
Time 30m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In medium-sized saucepan, combine 3/4 cup pure maple syrup and 1 cup (1/2pint) whipping cream; bring to a boil.
- Boil rapidly 15 to 20 minutes or until thickened; stir occasionally.
- Add 1/2 cup chopped pecans.
- Cover and chill until served.
- Stir before serving.
Nutrition Facts : Calories 152.3, Fat 10.7, SaturatedFat 4.9, Cholesterol 27.2, Sodium 9.3, Carbohydrate 14.7, Fiber 0.4, Sugar 12.2, Protein 0.8
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