HONEY WALNUT CREAM CHEESE
We came up with this recipe after trying Trader Joe's® honey walnut cream cheese; this was much better since we used the orange blossom honey my mom buys from local farmers' market. She suggest toasting the walnuts. To make a sweeter version, add a tablespoon of granulated sugar while pulsing in the processor. Spread a layer on a slice of your favorite bread and enjoy! Yum!
Provided by Cute Brunettes
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
- Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.
Nutrition Facts : Calories 195 calories, Carbohydrate 13.1 g, Cholesterol 41.1 mg, Fat 15.2 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 111.1 mg, Sugar 11.8 g
NEW YORK MAPLE-WALNUT CHEESECAKE
Why doesn't maple syrup find its way to American cheese platters the way chestnut honey does to Italian ones? We think it works particularly well with subtle, creamy cheeses, a conviction that inspired our riff on a classic New York cheesecake.
Provided by Matt Lee And Ted Lee
Categories cakes, dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a bowl, mix the graham-cracker crumbs with 2 tablespoons of the sugar and stir with a fork to combine. Grease the sides of a 9-inch springform pan and sprinkle it with the cracker mixture, shaking any excess back into the bowl. Add the melted butter to the bowl and toss with a fork until the butter has moistened the crumb mixture. Scatter the crumbs evenly over the pan bottom and press into it using the bottom of a straight-sided glass. Bake for 10 minutes and let cool. Raise the heat in the oven to 500 degrees.
- With an electric mixer, beat the cream cheese until it is soft and fluffy, about 2 minutes. Mix the flour with the remaining sugar and add it and half the maple syrup to the cheese in thirds, mixing after each addition. Add the eggs and the yolks to the batter one by one, beating after each addition. Add the heavy cream and mix again. Pour the batter into the crust and bake for 15 minutes. Lower the oven to 200 degrees and bake for an hour more. Turn off the oven, leave the door halfway open and let the cheesecake cool in the oven for a half-hour. Chill in the refrigerator for 4 hours and not more than 24.
- When ready to serve, heat the remaining maple syrup over low heat in a small saucepan until it bubbles and let simmer gently for 1 minute, until it has thickened slightly. Whisk in the cornstarch and turn off the flame. Add the walnuts and turn to coat. Spread them out on a piece of parchment paper to cool and harden into praline, then sprinkle over the cheesecake.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 17 grams, Carbohydrate 50 grams, Fat 49 grams, Fiber 0 grams, Protein 11 grams, SaturatedFat 27 grams, Sodium 474 milligrams, Sugar 43 grams, TransFat 0 grams
MOTHER'S WALNUT CAKE
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.-Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Cream butter, shortening and granulated sugar. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda and salt; gradually add to creamed mixture alternately with buttermilk and vanilla. Beat on low speed just until combined. Stir in ground walnuts. , Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 5 minutes; remove from pans to wire racks to cool completely. , For frosting, beat cream cheese and butter. Add confectioners' sugar; mix well. Beat in vanilla until smooth. Spread frosting between layers and over the top and sides of cake. Sprinkle with walnuts. Refrigerate.
Nutrition Facts : Calories 685 calories, Fat 35g fat (16g saturated fat), Cholesterol 114mg cholesterol, Sodium 475mg sodium, Carbohydrate 86g carbohydrate (61g sugars, Fiber 1g fiber), Protein 9g protein.
HONEY-WALNUT CREAM CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a bowl, mix the cream cheese, walnuts, honey, cinnamon and salt until combined. Spread on anything and eat!
WALNUT CREAM CHEESE CAKE
Discovered this cake years ago in the Joy of cheese cake cook book. This is unusual in that it contains cream cheese, but is not a cheese cake. the moist texture the cream cheese adds combined with the marvelous flavour of the nuts makes this a remarkable cake. Don't serve this cake chilled as it so much softer and moist at room temperature
Provided by Steve P.
Categories Dessert
Time 1h50m
Yield 1 Bundt Cake, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Butter a 2 Quart Bundt or Kugelhopf pan and dust with finely chopped walnuts.
- Preheat oven to 300ºF.
- Sift together the flour, baking powder, and salt.
- Set aside.
- In a large mixing bowl, cream the butter while adding the cream cheese, lemon rind, and sugar.
- Beat until smooth.
- Beat in the eggs, one at a time, until incorperated.
- The batter may appear slightly curdled, but that's normal for this batter so don't worry about it.
- Graduall add the dry mixture to the batter, then stir in the Medium chopped Walnuts.
- Pour the batter into the prepared pan and bake for about 1 hour and 20 minutes or until a knife inserted comes out clean.
- Cool on wire rack and serve at room temperature.
Nutrition Facts : Calories 731, Fat 49, SaturatedFat 23.7, Cholesterol 201.8, Sodium 529.7, Carbohydrate 65.1, Fiber 2.1, Sugar 38.3, Protein 11.6
MAPLE-WALNUT CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 7h20m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Fill a roasting pan halfway with water and set on a rack in the lower third of the oven; position another rack in the middle and preheat to 350 degrees F. Wrap the outside (bottom and side) of a 9-inch springform pan with foil. Make the crust: Pulse the graham crackers in a food processor a few times until crushed. Add the walnuts and brown sugar and continue pulsing until finely ground. Add the melted butter, nutmeg and salt and pulse to combine. Press into the bottom and about 1 inch up the side of the prepared pan. Bake until the crust is lightly golden, about 10 minutes. Transfer to a rack and let cool completely.
- Make the filling: Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until nearly smooth, about 1 minute. Add the maple syrup and granulated sugar and beat until smooth, about 2 more minutes. Add the eggs, one at a time, beating after each addition. Increase the speed to medium high and beat in the flour, heavy cream, lemon juice and maple extract until the filling is smooth and silky, about 1 more minute.
- Pour the filling into the cooled crust. Transfer the cheesecake to the oven, placing it on the middle rack directly over the water bath. Bake until golden and set around the edge but the center still jiggles slightly, about 1 hour 10 minutes. Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 5 hours or overnight. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring.
SPICED APPLE-WALNUT CAKE WITH CREAM CHEESE ICING
Provided by Giada De Laurentiis
Time 2h47m
Yield 10 to 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Liberally butter and flour a 10-inch fluted tube or Bundt pan. Set aside.
- In a large bowl, mix together the apples, maple syrup, eggs, sugar, oil, and vanilla. In a separate medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. In batches, mix the dry ingredients into the apple mixture. Stir in the walnuts. Pour the mixture into the prepared pan and bake until a cake tester or skewer inserted into the cake comes out clean, 55 to 60 minutes. Cool for 15 minutes and invert onto a wire rack to cool completely, about 1 hour.
- For the icing: In a food processor, combine the powdered sugar, heavy cream, cream cheese, 3 tablespoons water, and vanilla. Process until smooth, adding more water, 1 teaspoon at a time, until the icing is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.
COFFEE & WALNUT CHEESECAKE
Try the classic coupling of coffee and walnut in a cheesecake in this easy, family-friendly dessert. Pipe cream swirls and top with walnuts to serve
Provided by Jane Dunn
Categories Dessert
Time 30m
Yield Serves 8-10
Number Of Ingredients 11
Steps:
- To make the base, line a deep 20cm springform tin with baking parchment, then blitz the biscuits and walnuts to a fine crumb in a food processor or blender. Tip the crumbs into a heatproof bowl. Melt the butter in a pan over a low heat, then stir this in to create a wet, sandy texture. Tip the mixture into the prepared tin and press it into the base. Put in the fridge to chill while you make the filling.
- For the filling, dissolve the espresso powder in 2 tbsp warm water. Put the soft cheese, icing sugar, vanilla and coffee in a bowl and whisk until smooth. Pour in the double cream and whisk everything together until the mixture has thickened. (Alternatively, you can whisk the double cream to soft peaks in a separate bowl, then fold this into the cheese mixture.) Spread the filling over the biscuit base using a spatula, pushing down gently as you do to ensure there are no gaps. Put in the fridge to chill for at least 6 hrs, or ideally overnight.
- To decorate, whip the double cream and icing sugar to soft peaks, then spoon into a piping bag fitted with a star nozzle. Pipe swirls over the cheesecake, then top each swirl with a walnut. Crush any remaining walnuts and scatter over, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 656 calories, Fat 56 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
WALNUT-PRALINE CAKE WITH CREAM CHEESE FROSTING
This Southern-inspired cake with smooth cream cheese frosting topped with walnuts and chocolate is sure to be a crowd-pleaser.
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Process 2/3 cup nuts in food processor or blender until finely ground. Prepare cake batter as directed on package; stir in ground nuts. Pour into 2 (9-inch) round pans sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
- Meanwhile, cover baking sheet with foil; spray with cooking spray. Bring granulated sugar and water to boil in small saucepan on medium-high heat; simmer on medium-low heat 5 min. or until deep golden brown, stirring occasionally. Stir in remaining nuts; spread onto prepared baking sheet. Cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually add powdered sugar, beating well after each addition. Melt chocolate as directed on package; cool slightly.
- Reserve 2 cups frosting. Add 2/3 of the melted chocolate to remaining frosting in bowl; beat until blended. Carefully remove nuts from foil; break into small clusters.
- Cut each cake layer horizontally in half; stack on plate, spreading chocolate frosting between layers. Frost top and side of cake with reserved plain cream cheese frosting. Sprinkle nuts over top of cake. Drizzle with remaining melted chocolate.
Nutrition Facts : Calories 480, Fat 25 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
EASTER LAMB CAKE
My grandmother started the tradition of making this molded Easter lamb cake when I was little. We continue to make it every Easter. The memory is so special that I keep the lamb mold in my kitchen next to my cookbooks as a decoration. Make sure to grease and flour the mold really well so that the cake does not stick. - Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.
Nutrition Facts : Calories 377 calories, Fat 17g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 286mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 0 fiber), Protein 4g protein.
BLACK WALNUT CREAM CHEESE POUND CAKE
This is my all-time favorite pound cake I have been making for 20 years. It is better after the second or third day! ENJOY!
Provided by Stephanie Dodd
Categories Cakes
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. In bowl, whip butter and cream cheese together. Gradually add sugar and beat until thoroughly dissolved. Add eggs, one at a time, beating well after each addition. Blend in flour gradually. Stir in vanilla and black walnut pieces.
- 2. Pour into greased and floured bundt pan. Bake at 325 degrees for 60 - 75 minutes. Let cool 10 minutes before inverting. DELISH!!
CARROT-WALNUT BUNDT CAKE WITH LEMON CREAM CHEESE ICING
Categories Cake Nut Dessert Bake Cream Cheese Lemon Walnut Carrot Winter Birthday Shower Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 Servings
Number Of Ingredients 10
Steps:
- Place rack in center of oven and preheat to 350°F. Butter 12-cup nonstick Bundt pan. Whisk flour, cinnamon, baking soda and salt in medium bowl until well blended. Using electric mixer, beat sugar, oil and eggs in large bowl on medium speed until pale and fluffy, about 5 minutes. Add flour mixture, beating just until blended. Fold in carrots and walnuts.
- Pour batter into prepared pan. Bake cake until toothpick inserted near center comes out clean, about 50 minutes. Cool cake in pan on rack 1 hour.
- Invert cake onto plate. Cool completely. Drizzle icing over top of cake, allowing icing to flow down sides. (Can be made 1 day ahead. Cover and chill.)
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5/5 Category DessertAuthor Peggy Cullen
- Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
- Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
- Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
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