For the second day of toasts, I made one for us. As Sruti was sick after all the travelling, I couldn’t make her any bread recipes. So I made a paleo recipe so that myself and hubby could taste it. I had bookmarked an almond flour bread recipe from Headbanger’s Kitchen long back, but didn’t get an opportunity to try it. And this theme was the perfect occasion to try. To the batter I also added some Italian seasoning to make it more flavourful. This recipe has an egg in it so if you are following veg paleo diet, please excuse me. As I wanted to add more protein to my diet, I have started consuming eggs in different forms.
Posts tagged CREAM CHEESE
So many of you were asking me about the meal plan I follow for my paleo diet. So I tried putting together some dishes so that it would be helpful for those who are new to paleo. These dishes are totally vegetable based and doesn’t even include eggs.
This cream cheese platter along with onions and cucumber makes a great snack option for your diet or you can serve it as a side dish for your lunch or dinner. However you serve it, it is so delicious and I am sure you will go for a second helping. I could just live off with this plate for weeks. I served it along with oven roasted veggies and pumpkin soup for my lunch.
Do you remember my Best Home Made Cream Cheese I posted a while back. Apart from using it for cheese cake shots, I also used it to make frosting for my cakes. I have been getting so many requests for the cream cheese frosting recipes and it is time to give it. I have demonstrated three types of frosting with the cream cheese. If you are not interested in making it at home, use the store bought one. But nothing can beat the home made one.
Cream Cheese has been a rare ingredient for me as I don’t get it even in supermarkets at my place. So when I saw a recipe for making it at home, I immediately tried it. And it has been my go to recipe for a few years. But recently I found that there is a simpler recipe which produces the most smoothest cream cheese ever at home and I have already made two batches of it. So what do I do with all those cream cheese? I made cheese cakes, cup cakes and three different type of frostings ( video coming soon) and now I don’t have any of the cream cheese left. I think I will make it after two months. It has been an overload of cream cheese last month.
December is going to be a busy month. Apart from the usual BM I do every month, I have also signed up for another event Bake-a-thon, brain child of Srivalli. This is an event which happens ever December, but this is the first for me. On all Mondays, Wednesdays and Fridays we need to post a recipe which has been completely baked in oven. As I love baking, I didn’t even think twice.
The No Bake Gulab Jamun Cheese Cake or fusion cheese cake has been in my mind for such a long time. Till now I am not at all satisfied with the texture of the cheesecake. I want it to be set as a soft custard, but it is slightly runny and very creamy. Though it tastes good, it doesn’t look good if you try to cut a slice of it. That involves using the perfect amount of the setting agent. I am still doing a lot of experiments and I hope I will get it right. There is also one more type of cheesecake which doesn’t involve any setting agents. Mix the sweetened cream cheese with whipped cream and you get a light airy moussey filling which holds it shape and just melts in the mouth.
Read on to know The Best Homemade Cream Cheese Recipe. I have made cream cheese at home already which is my go to recipe till now. You can watch the video and read about it at Home made Cream Cheese. But after I started using the liquid rennet for my cheese making, I was searching for a recipe for cream cheese too. The recipe I have posted before is just a substitute for cream cheese and can be made with paneer and curd. It is effective but it is still not very smooth. There is a slight grittiness from the paneer, however you grind it. I even have got queries about making smooth cream cheese as we get in shops. But at that time, I didn’t know about it and so I couldn’t give them a better recipe. But don’t worry, it works great in all cream cheese related recipes. I have already made no bake cheese cake, baked cheese cake, cream cheese cookies and many more. But if I tell you that there is one more recipe which gives you the smoothest cream cheese, will you say no to it? Of course not.
For the second day, I have a cheese cake recipe for you. You might be wondering what a cheese cake is doing in frozen treats! But yes, I have this frozen cheese cake with a cake base instead of a biscuit base. When I made a cheese cake with veg gelatin, I had some problems setting it. I think the veg gelatin I use doesn’t work in cheese cakes. I was experimenting with different combinations and this was one such combination. At first it set very nicely, but once out of fridge it kind of collapsed. That is when I got the idea of freezing it. I have read some recipes for frozen cheese cakes, so I tried using that for this recipe. It tasted so much like ice cream and it was so soft, I think it was because of the veg gelatin in it.
Last month I made a batch of cream cheese with my usual home made cream cheese recipe ( click on link to read the post). I was planning on a cheese cake with it and I saw a chocolate cheese cake online. Sorry, I forgot where I saw it as it was months back, but I had the proportions noted down. The cheesecake uses white chocolate for the filling and some dark chocolate for decorating the top. As plain dark chocolate is used, it becomes crunchy after chilling which makes it difficult to slice the cheesecake. If I make it next time, I will add dark chocolate ganache instead of chocolate. If you are making this note this point. If you want it soft, go for ganache and if you love crackling chocolate then follow the recipe given.