Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

If you’re looking for an easy recipe for cucumber sandwiches, this is it!

Cut your cucumber sandwiches into triangles for an easy and elegant presentation, or go to town and cut them into shapes with cookie cutters. Grab your flower cookie cutter and make them super cute, Megan Markle (or is it Sussex?) style!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Sandwiches
• Ingredients
• Adaptations/Variations
• How to Make Cucumber Sandwiches
• Tips for Success
• More Tea-Party-Worthy Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making cucumber cream cheese sandwiches for years, but it wasn’t until I whipped up a batch for a teacher appreciation event that I realized I should share the recipe here on Kitchen Treaty!

I’ve made them a few ways over the years – sometimes just a swipe of plain cream cheese on some bread, and some slices of cucumber. And sometimes, I jazz up the cream cheese with herbs to take them over the top. The herbs really do take these cucumber sandwiches to the next level, so that’s the recipe I’m sharing here today!

Cucumber sandwiches are such a simple, delicious, versatile sandwich – and it’s naturally vegetarian! Huzzah!

Why You’ll Love Cucumber Sandwiches

• Perfect for afternoon tea, baby or bridal showers, or poetry teatime (if you’re a homeschooling family, you know what I’m talking about!).
• Portable! Cucumber cream cheese sandwiches are super easy to prep, pack, and carry along.
• Kid-friendly. The simple ingredients – soft white bread, herby cream cheese, cool cucumbers – makes a sandwich kids will love.

Ingredients

• Bread – I like a soft white bread for cucumber sandwiches. They’re easy to cut the crusts off of and cut into shapes, and there’s just something so nice about the soft bread with the cream cheese and crisp cubes.
• Cucumber – I really like English cucumbers for my cucumber tea sandwiches. The peel is very thin, so it can stay on, and they’re nice, crisp, and mild tasting. You can go with any cucumber, though. Persian cucumbers are small but tasty. Traditional cucumber are great, too, but I suggest peeling off their thick skin before slicing and placing them in your sandwiches.
• Garlic and herb cream cheese – Made with cream cheese, mayo, dill, chives, garlic powder, salt, and pepper.

Adaptations/Variations

• Cucumber Veggie Tea Sandwiches – Add shredded carrots, creamy avocado, roasted red bell peppers, sun-dried tomatoes … whatever combo sounds good to you at the moment! This cucumber sandwich recipe is endlessly customizable.
• Vegan/Dairy-Free Cucumber Cream Cheese Sandwiches – For dairy-free sandwiches, swap the cream cheese for dairy-free cream cheese. If you want to go fully vegan, make sure to swap out the mayo, too, for an egg-free version like vegenaise.

Tips for Success

• Use room temp/softened cream cheese. It will be really hard to blend the cream cheese if it’s super cold/hard.
• Use an electric mixer to blend the garlic herb cream cheese. That makes it super quick and very smooth.

I hope these Cucumber Tea Sandwiches were exactly what you were looking for to enhance your afternoon tea time, add to the bridal shower table, or serve up on a pretty platter for Mother’s Day! They’re super easy, a classic for a reason – and just dang delicious, too.

More Tea-Party-Worthy Recipes

• Cucumber Cream Cheese Canapes
• Cucumber Slices with Smoky Sunflower Seed Pate
• Marinated Cheese & Olive Skewers
• London Fog Latte
• Slow-Roasted Tomato Bruschetta

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Cucumber Sandwiches Recipe

An elegant, easy sandwich that's perfect for tea time! With garlic-herb cream cheese and crisp cucumbers on soft bread – classic cucumber cream cheese sandwiches are simple, refreshing, and hit the spot.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 16 sandwiches

Calories 123kcal

Author Kare

Ingredients

For the garlic-herb cream cheese

• 4 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 2 teaspoons chopped fresh dill or 1 teaspoon dried
• 2 teaspoons chopped fresh chives
• 1/4 teaspoon garlic powder finely minced or grated
• 1/8 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

For the sandwiches

• 1 English cucumber sliced into 1/4-inch slices
• 1 batch garlic-herb cream cheese
• 8 slices soft white bread

Instructions

• Add the garlic-herb cream cheese ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely combined together and smooth.
• Lay out four slices of the bread. Divide the cream cheese between the four slices, spreading evenly across the bread.
• Lay the cucumber slices over the top, overlapping as needed.
• Place the second slice of bread on top. Using a large chef’s knife, cut off the crust then cut each sandwich into two triangles, then cut each triangle into two smaller triangles if desired.
• Garlic herb cream cheese can be kept in an airtight container in the fridge for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 3sandwiches | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Cucumber Sandwiches Recipe appeared first on Kitchen Treaty.

It’s creamy, a little tangy, and just spicy enough to keep you coming back for more. Best of all, this Chili Crisp Dip needs only a a few ingredients and takes only 5 minutes to make!

The Story Behind the Recipe

I dreamed up this spicy dip recipe when I was whipping up a batch of caramelized onion chip dip. I had caramelized the onions and whipped them into the cream cheese base, but I felt like something was missing. So I popped my head in the fridge and pondered the potential ingredients in front of me.

Soy sauce? Maybe. Worcestershire? Hmm. Chili crisp? That would be an interesting twist!

Ultimately, I didn’t want anything with heat, so I added a bit of soy sauce, and it was exactly what the dip needed (I should probably share that recipe soon, too!) But I couldn’t get the idea of a chili crisp version of this dip out of my mind. So I started experimenting.

I realized pretty early on that with the strong flavors that chili crisp brings … chili oil, chili peppers, onion, garlic, and peppercorns … that there was really not much need for anything else to deliver the flavor in this chili crisp dip. So I pared it down to the creamy base ingredients + a bit of garlic powder + chili crisp. And when I say this dip has been a huge hit in my house, I’m not exaggerating. New fave for sure.

Why You’ll Love Chili Crisp Dip

This is just about the easiest way to get a homemade chip dip on the table! It’s reminiscent of French onion dip, but without having to chop or caramelize the onions. We’re talking 5 minutes effort!

Aside from the addicting flavor, the heat in this spicy chip dip is the main draw, I think. Spicy chili crisp in a cooling cream cheese base balances the heat just enough to make this chili crisp dip supremely edible … but with just enough heat to keep you coming back for more.

Ingredients

• Cream cheese – You’ll want one block, softened so that it blends well with the other ingredients.
• Sour cream – You can sub in plain Greek yogurt if you prefer.
• Mayo – Adds more flavor and contributes to the creamy texture.
• Chili crisp – Grab your favorite brand! I like Trader Joe’s version, but recently I picked up a giant jar of chili crisp at Costco and it was great (and super affordable). You’ll want 3-4 tablespoons, plus more to drizzle on top.
• Garlic powder – For just a bit of extra garlic flavor. You can grate in a small clove of fresh garlic instead, if you prefer.
• Salt – To highlight and enhance all of the flavors. Not a lot, though. If you use ruffled potato chips for dipping like I do, they bring a good amount of salt too.

Adaptation/Variation

• Vegan Chili Crisp Dip: Sub in vegan cream cheese, vegan sour cream, and vegan mayo.

Tips for Success

• Chili Crisp was originally a condiment served at Chinese restaurants. It can be found in the Asian section of most well-stocked grocery stores.
• For even better flavor, refrigerate your chili crisp dip for 2 hours, or up to 48 hours, before serving. This gives the flavors a chance to meld together for even more deliciousness.

I hope this Chili Crisp Dip finds its way onto the table of your next party or game-day spread! This spicy dip is super easy, a total crowd-pleaser, and is just utterly delicious all around.

More Easy Dip Recipes

• 4-Ingredient Guacamole
• Fruit Dip (with Marshmallow Creme)
• Loaded Roasted Red Pepper Hummus
• Simple & Easy Hummus
• Cauliflower Queso

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Spicy Chili Crisp Dip Recipe

Cream cheese + sour cream + chili crisp is a total revelation! This simple, easy dip is spicy, creamy, and takes only 5 minutes to make.

Keyword chili crisp dip, chili crisp recipe, spicy chip dip, spicy dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 254kcal

Author Kare

Ingredients

• 8 ounces cream cheese 1 block, softened
• 2/3 cup sour cream can sub plain Greek yogurt
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 3-4 tablespoons chili crisp plus more for drizzling on top

Instructions

• Place the cream cheese, sour cream, mayo, garlic powder, and salt in a medium bowl. Using a hand mixer, combine the ingredients tighter until smooth, scraping down the sides as needed, 1-2 minutes.
• Stir in 3 tablespoons of chili crisp. Taste and add the additional tablespoon of chili crisp if you'd like more flavor and/or heat.
• Drizzle with extra chili crisp and serve immediately (ruffled potato chips are my fave for dipping!), or chill for up to 2 days (1-2 hours of chill time helps to intensify the flavors, so I recommend that if possible).

Notes

Store in the fridge in an airtight container for up to 4 days. I don’t recommend freezing this chili dip. 

Nutrition

Calories: 254kcal | Carbohydrates: 5g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 480mg | Potassium: 114mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 724IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 0.2mg

The post Spicy Chili Crisp Dip Recipe appeared first on Kitchen Treaty.

Fresh slices of cucumbers, topped with cool garlic-herb cream cheese and garnished with sprigs of dill (or whatever else you want to garnish ’em with!) They’re perfect for parties or even a quick snack at home when you’re feeling fancy. Or just famished.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cucumber Cream Cheese Canapés
• Ingredients
• How to Make Cucumber Canapés
• Tip for Success
• More Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created these cute cucumber appetizers when I was developing the recipe for garlic and herb cream cheese. I wanted to use my cream cheese for cucumber sandwiches (recipe coming this spring!) but then I was thinking that it would be delicious and easy to pipe the cream cheese onto cucumber rounds, just like my cucumber sunflower seed pate appetizers. Voila! A new cucumber appetizer was born.

Why You’ll Love Cucumber Cream Cheese Canapés

I mean, what’s not to love?! They’re easy, super tasty, and a great way to work in a veggie appetizer.

They’re super easy to make in advance, too. I like to slice my cucumbers and whip up the cream cheese up to two days ahead of time then just arrange the cucumbers on the serving dish, pipe on the herb cream cheese, and done!

Ingredients

• Cucumber – I like to use English cucumbers because you can leave the thin, edible peel on for more color.
• Cream cheese – Make sure it’s been out of the fridge for a bit so that it’s easy to mix the cream cheese with the other ingredients.
• Mayo – This adds some creaminess and a bit of tangy flavor.
• Dill – I like to use fresh dill (found in the produce section of most grocery stores). The dill goes into the cream cheese and also makes a pretty garnish on top of your cucumber canapés.
• Garlic powder & onion powder – You can use fresh garlic and finely minced onion or scallions if you prefer. I like to use garlic powder and onion powder because they both add tons of flavor but requires less chopping.
• Salt & pepper

How to Make Cucumber Canapés

First, slice up your cucumbers and line them up on your serving plate or platter. Then, mix up your garlic and herb cream cheese.

Put the cream cheese into a bag affixed with a piping tip (I like a star tip).

Pipe the cream cheese mixture onto your cucumber slices.

Garnish with some extra dill. Done!

Tip for Success

• Make sure your cream cheese is softened a bit before starting. Pull it out of the fridge about an hour before you want to mix it up – this way it’s not super hard and impossible to mix.
• Dab the cucumber slices with a paper towel. If your cucumber slices are sweating a bit and the cream cheese starts to slide off, dab them with a paper towel to dry off the slices before adding the cream cheese mixture.

More Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Cucumber Slices with Sunflower Seed Pate (vegan/dairy-free)
• Classic Hummus
• Olive Hummus

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Cucumber Cream Cheese Canapés Recipe

A super easy cucumber appetizer with cucumber slices and a delicious herb and garlic cream cheese piped on top. Elegant yet delicious!

Keyword cucumber appetizer, cucumber canapes, cucumber cream cheese appetizer, cucumber cream cheese canapes

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 48 canapés

Calories 21kcal

Author Kare

Ingredients

• 1 large English cucumber sliced 1/4-inch thick; about 48 slices
• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill plus more for garnish
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder finely minced or grated
• 1/4 teaspoon kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Slice the cucumber and line the slices on a platter.
• Add the cream cheese, dill, garlic powder, onion powder, 1/4 teaspoon salt, and pinch ground pepper. If your cream cheese is soft enough, you should be able to mix it together with a fork; if not or if it's not working well with a fork, I suggest using the beater attachments on your hand mixer to blend it all together.
• Transfer the cream cheese to a plastic storage bag or piping bag affixed with your tip of choice (I like to use a star tip). Pipe the cream cheese onto the cucumber slices. Garnish with fresh dill sprigs and serve.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1slice | Calories: 21kcal | Carbohydrates: 0.4g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 31mg | Potassium: 15mg | Fiber: 0.05g | Sugar: 0.3g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.02mg

The post Cucumber Cream Cheese Canapés Recipe appeared first on Kitchen Treaty.

Cream Cheese Mashed Potatoes are the BEST. EVER. Fluffy yet creamy, with a silky, luxurious texture that tastes absolutely phenomenal with my easy, full-of-flavor vegetarian gravy. You have to try this easy + delicious mashed potato recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mashed Potatoes with Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Mashed Potatoes with Cream Cheese
• Tips for Success
• Make-Ahead Tip
• Can I Freeze Mashed Potatoes?
• What to Serve with Cream Cheese Mashed Potatoes
• More Mashed Potato Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first published this cream cheese mashed potatoes recipe in 2012. It’s been awhile! Here’s the story I told about them back then:

For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. Oooohhhhh. Mashed potato learning curve, what can I say.

And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.

And then I found this recipe from Queen Martha, and I gave cream cheese a spin. Peel and boil the potatoes and drain, as usual. Then hand-mash them with copious amounts of butter, an entire block of cream cheese, and milk. I hand-mashed and left a few lumps here and there, and they were glorious.

Why You’ll Love Mashed Potatoes with Cream Cheese

I call these “Best-Ever Mashed Potatoes” because they’re the best I’ve ever made (or tasted, for that matter). Please don’t take it as my bashing your granny’s recipe. Just, to my family and to me, they’re the best ever.

The cream cheese gives them such a decadent, almost melt-in-your-mouth texture, plus just a tad bit of tang that you don’t get otherwise.

Ingredients

• Potatoes – I use russet potatoes. You could also use Yukon Gold potatoes. I wouldn’t recommend veering from either of those options.
• Cream cheese – Yes, an entire block. Trust me.
• Butter – Use room temp butter if you can. It’s so much easier to melt it into your potatoes. You’ll want a stick for the potatoes and a couple of generous pats for the top. Unsalted or salted are both fine.
• Milk – Whole milk is perfect, though you can also use half and half if you prefer an even richer mashed potato recipe.
• Salt & pepper – Lots of both is my preference!

Adaptations/Variations

• Dairy-free/vegan version: You might be better off making these dairy-free mashed potatoes, but it is possible to make these mashed potatoes dairy free by swapping the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.
• Garlic & Herb Cream Cheese Mashed Potatoes: For a spin on the ever-popular Boursin mashed potatoes, you could either swap in some Boursin for the cream cheese or make your own garlic and herb cream cheese to add to your mashed potatoes. Transcendent!

How to Make Mashed Potatoes with Cream Cheese

First, fill a pot about halfway with water and set it over your burner to boil. Grab a vegetable peeler and peel your potatoes, then add them to the pot. Boil them until tender (I use a fork to make sure it easily goes through a potato).

Drain the potatoes in a colander and place them back in the pot. Add the cream cheese, butter, 1/2 cup of the milk, and some salt and pepper. Start mashing!

You can mash them by hand, leaving them lumpy or making them more smooth, whichever is your preference. Or you can use a potato ricer for fluffy yet smooth mashed potatoes. Your choice!

Add more milk until the mashed potatoes have reached the consistency you like. Taste them (yummm) and then add more salt and pepper until they’re perfect.

I like to serve them up in a big dish with a couple of generous pats of butter and some fresh herbs.

Tips for Success

• Use a potato masher or ricer, NOT a mixer. The idea is to keep the potatoes fluffy while you’re mashing them, so don’t go crazy. Mixing them with a hand mixer can release too many starches, which can make mashed potatoes gummy.
• Start with room temp cream cheese and butter. This just helps them melt into the potatoes much easier.
• You can boil your potatoes whole or cut them into halves or quarters. If you make them smaller, they’ll cook faster.

I hope these best-ever mashed potatoes with cream cheese are as big a hit for your family as they have been for mine over the years! They’re luxuriously creamy and taste so amazing … basically taking your already-delicious classic mashed potatoes and making them miles better. We love these mashed potatoes!

Make-Ahead Tip

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

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Ultimate Mashed Potatoes Recipe (with Cream Cheese!)

Our very favorite mashed potato recipe. A special ingredient, cream cheese, makes them extra creamy and oh-so delicious.

Keyword best mashed potatoes, creamy mashed potatoes with cream cheese, mashed potatoes with cream cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 3 1/2 pounds russet potatoes about 10 medium potatoes; peeled
• 8 ounces cream cheese room temperature is best
• 1/2 cup butter 1 stick; plus more for serving; room temp is best
• 3/4 cup whole milk
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

• Fill a large pot halfway with water. Bring to a boil over high heat. Carefully add peeled potatoes.
• Boil over high heat until the potatoes are fork-tender, about 25 minutes.
• Remove from heat and drain potatoes in a colander. Put drained potatoes back in the pot and put back on the stove over low heat.
• Add the cream cheese, butter, 1/2 cup of the milk, and a hefty pinch salt and pepper.
• Mash the potatoes with a potato masher until they reach desired consistency, adding more milk a little at a time until they're the texture you'd like. Taste and add additional salt and pepper if you like.
• Spoon into a large bowl and top with a generous pat of butter and some fresh herbs if you like. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, cream cheese, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make these mashed potatoes up to two days ahead of time. Keep them in an airtight container in the fridge, then warm them up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them in the microwave, stirring every 30 seconds.

Can I Freeze Mashed Potatoes?

You can freeze mashed potatoes with cream cheese up to one month ahead of time. Place them in an airtight container, then thaw overnight in the fridge. Warm them up in one of the ways listed above in “make-ahead ideas.”

Nutrition

Serving: 1g | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

What to Serve with Cream Cheese Mashed Potatoes

Ahhhh, the possibilities!

• Well first off, we need some gravy! This vegetarian onion gravy is divine (and one of the most popular recipes on my site!), or try mushroom gravy.
• Don’t forget the stuffing! This buttery herb stuffing or cornbread stuffing are both perfect.
• This from-scratch green bean casserole or stuffed delicata squash are both lovely too.

More Mashed Potato Recipes

• Golden Mashed Potatoes
• Dairy-Free Crock Pot Mashed Potatoes
• Loaded Mashed Potatoes
• Whipped Sweet Potatoes

The post Ultimate Creamy Mashed Potatoes (with Cream Cheese) appeared first on Kitchen Treaty.

Versions of this marshmallow cream cheese fruit dip have been served at potlucks, parties, and baby showers for decades. And I thought it was high time I shared a recipe for this fruit dip with marshmallow creme here!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Marshmallow Fluff Fruit Dip
• Ingredients
• Adaptations/Variations
• How to Make Marshmallow Fluff Fruit Dip
• Tips for Success
• Storage
• Can I Freeze Marshmallow Fluff Dip?
• More Dip Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

My kid has been wanting to throw a party for a while now, and I finally decided to go for it when she asked to host a Halloween party for her and her friends.

It’s been years – like pre-kid – since I hosted a Halloween party! So I feel a little out of my element. BUT … my kiddo is so excited, it’s really pretty impossible not to get caught up in the fun.

A bonus to planning and hosting a Halloween party is that it’s provided inspiration for some fun Halloween foods, so I’ll be sharing those goodies for the next couple of weeks!

This marshmallow fluff fruit dip isn’t exactly Halloween themed, per se, but it’s part of a Halloween “charcuterie” board I’ll be sharing later on. Plus, fruit dip is especially delicious with apples, and apples are in season, so I love the idea of sharing this marshmallow fluff fruit dip now!

Why You’ll Love Marshmallow Fluff Fruit Dip

As a parent, it always feels good to have our kids dive into fruits or veggies, and dips are often our secret weapon for making that happen. This fruit dip is no exception – it makes delicious fruit taste even more delicious! The sweet-and-tangy flavors are perfect.

This dip is SO easy to make and elevates any fruit for parties, snack time, and more.

For our Halloween-themed snack board, we flavor our marshmallow fluff fruit dip with apple pie spice, but I’m sharing a few ways to spice it up (or not) depending on the season, what you’re serving with it, and your mood.

Ingredients

• Cream cheese – I like the creaminess and flavor of full-fat cream cheese, but reduced fat cream cheese or vegan cream cheese both work.
• Marshmallow fluff – Yep, the stuff in a jar!
• Spices – I call for apple pie spice here (because this dip is so amazing with apples) but you can do just cinnamon or even pumpkin pie spice. OR skip the spices and add a teaspoon of vanilla extract instead. Anything goes.

Adaptations/Variations

• Vegan Marshmallow Fluff Fruit Dip: Okay, so both of the main ingredients aren’t vegan. We’ve got cream cheese (dairy) and marshmallow fluff (which has egg, oddly enough, but not gelatin, which your typical marshmallow generally have). Luckily, there are vegan version of both those products out there. Vegan cream cheese is pretty easy to find, and yummy Dandies brand carries a vegan marshmallow fluff. Perfect!
• Vanilla Marshmallow Fluff Fruit Dip: Skip the spices and instead add a teaspoon or two of pure vanilla extract. So good!
• Orange Marshmallow Fluff Fruit Dip: Add 2 or 3 tablespoons of orange juice concentrate.

How to Make Marshmallow Fluff Fruit Dip

It’s beyond easy to make this marshmallow and cream cheese fruit dip! Just add the ingredients to a mixing bowl, grab your handheld blender, and mix until it’s well-blended. Done!

Store it in an airtight container in the fridge until you’re ready to serve it.

Tips for Success

• Make sure your cream cheese is at room temp. Otherwise, it won’t mix with the marshmallow fluff.
• If you’re serving it with apples, toss them in lemon juice first. That will help keep the apples from browning.

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I love that it’s so easy to make ahead of time!

Can I Freeze Marshmallow Fluff Dip?

I wouldn’t recommend it. The texture after thawing won’t be the same.

I hope you love this marshmallow fluff fruit dip as much as we do! It’s so perfect for entertaining and parties all year long, but it honestly just makes any fruit a little bit more special for anytime snacking, too.

More Dip Recipes

• This easy healthy apple dip tastes just like caramel!
• Creamy spinach dip with water chestnuts is another nostalgic recipe, and always welcome at any party.
• Seven-layer bean dip is always a winner!
• This unique queso is made with cauliflower!
• Greek yogurt ranch dip is so good with veggies and thick potato chips.

Print

Fruit Dip with Marshmallow Creme Recipe

Just three ingredients for the creamy, luscious fruit dip of your creams! Sweet marshmallow fluff and tangy cream cheese are a match made in heaven. Flavor it how you want – you can add apple pie spice like I do here, or cinnamon and/or nutmeg, pumpkin pie spice, or just throw in some vanilla extract. Every variation is super delicious!

Keyword apple dip, cream cheese fruit dip, fruit dip, marshmallow fluff fruit dip

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12

Calories 118kcal

Author Kare

Ingredients

• 7 ounces marshmallow fluff one jar
• 8 ounces cream cheese 1 block; softened [room temp]
• 1 teaspoon apple pie spice optional – can substitute cinnamon or pumpkin pie spice

Instructions

• Using a hand mixer, blend the cream cheese, fluff and apple pie spice together.
• If desired, crush three gingersnap cookies and sprinkle on top.
• Scoop into your serving bowl and serve with apple slices, pears, strawberries, grapes, ginger snaps, pretzels, graham crackers, or whatever else you like!

Notes

Storage

This marshmallow fluff fruit dip keeps in an airtight container in the fridge for up to a week. I don’t recommend freezing it; the texture after thawing won’t be the same.

Vegan option:

Use vegan cream cheese and vegan marshmallow fluff. 

Dairy-free option:

Use vegan/dairy-free cream cheese. 

Nutrition

Serving: 1g | Calories: 118kcal | Carbohydrates: 15g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 27mg | Fiber: 0.05g | Sugar: 11g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.1mg

The post Fruit Dip with Marshmallow Creme Recipe appeared first on Kitchen Treaty.

I’ve been making this Garlic & Herb Cream Cheese constantly lately! My selective kid really likes it (and there’s a little bit of green in there, so, bonus!) and we love it too. It livens up bagels and is so good in sandwiches.

These days, we always have a batch of this garlic cream cheese hanging out in the fridge.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Garlic & Herb Cream Cheese
• Ingredients
• Adaptations/Variations
• How to Make Garlic & Herb Cream Cheese
• Tips for Success
• More Dips & Spreads

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first whipped up this garlic and herb cream cheese when I was making some cucumber tea sandwiches to take to my kid’s school for teacher appreciation week (I also made these cheese and olive skewers that are super tasty!)

It’s PERFECT in cucumber sandwiches, for sure, but I quickly realized that garlic and herb cream cheese deserved its time in the spotlight. So I decided to share the recipe here, and also obsess over the recipe at home.

Sometimes the story behind the recipe is not very exciting. But it can still result in something tasty!

Why You’ll Love Garlic & Herb Cream Cheese

This tasty cream cheese really couldn’t be more bagel-friendly. One of its secrets is that it has a smidge of mayo in it, so it’s spreadable straight out of the fridge. Hard cream cheese be gone!

Ingredients

• Cream cheese – I use full-fat, but lite cream cheese or even vegan cream cheese will work just as well.
• Mayonnaise – Just a couple of tablespoons of mayo add flavor and make this cream cheese easy to spread. Sour cream will work if you don’t have any mayo.
• Garlic – Just a half a clove, very finely minced or grated using a Microplane, adds tons of fresh garlic flavor. If you realllllly love garlic, add the whole clove or even two! I won’t judge.
• Dill – Fresh dill is a must for this garlic herb cream cheese. You’ll find it in the produce section with the other herbs.
• Chives – I grow chives in my garden (they’re one of the easiest herbs to grow!), but you can find them at the grocery store in produce with the herbs, too. If you can’t find chives, you can finely chop up some scallions (green onions) for similar flavor.
• Salt & pepper – Just a pinch of both, then taste and add more if you’d like.

Adaptations/Variations

• Chop up some fresh jalapeños and/or add a pinch of crushed red pepper flakes to give it some heat.
• Add a touch of citrus taste with lemon zest.
• Vegan/dairy-free option: Grab a vegan cream cheese. It will work great!

How to Make Garlic & Herb Cream Cheese

Add all the ingredients to a bowl, and, using a hand-blender, mix it all together. Add more salt and pepper if you’d like, and voila! You have your own fancy garlic and herb cream cheese.

Tips for Success

• Start with soft, almost room-temp cream cheese, which will be much easier to mix.
• Use a Microplane Grater to add your fresh garlic. This helps make it super-fine so you get all the garlic taste without any chunks.

I hope you love this herby cream cheese as much as we do! It’s creamy, easy, and so full of flavor. I think your bagels (and you) will adore it!

More Dips & Spreads

• Classic Hummus
• Olive Hummus
• Homemade Almond Butter
• White Bean & Kale Pesto Dip

Print

Garlic & Herb Cream Cheese Recipe

This cream cheese brings all the flavor! With fresh chives, dill, and garlic, it is SO GOOD, leveling up bagels, sandwiches, and more.

Keyword garlic and herb cream cheese

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 123kcal

Author Kare

Ingredients

• 8 ounces cream cheese softened a bit at room temperature
• 2 tablespoons mayonnaise
• 1 tablespoon chopped fresh dill
• 2 teaspoons chopped fresh chives
• 1/2 small garlic clove finely minced or grated
• Pinch kosher salt plus more to taste
• Pinch freshly ground black pepper plus more to taste

Instructions

• Add all ingredients to a medium-size bowl. Affix your hand blender with the beater attachments and beat on low speed until all of the ingredients are completely blended together.
• Transfer to an airtight container and refrigerate for up to 5 days.

Notes

Vegan option: Use a dairy-free/vegan cream cheese.

Nutrition

Serving: 1g | Calories: 123kcal | Carbohydrates: 2g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 30mg | Sodium: 111mg | Potassium: 40mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 0.1mg

The post Garlic & Herb Cream Cheese Recipe appeared first on Kitchen Treaty.

Just throw cherry tomatoes and blocks of cheese in a baking dish, bake until tender and soft …

… Then just stir it, add the spinach and add a little pasta water to make a sauce, and stir in your cooked pasta! This Boursin Pasta recipe is seriously SO easy and so, so good.

Table of Contents

• The Story Behind the Recipe
• About This Recipe for Boursin Pasta Bake
• Boursin Pasta Recipe Ingredients
• Adaptations/Variations
• How to Make Baked Boursin Pasta
• Tips for Success
• What to Serve With Baked Boursin Pasta
• More Cheesy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Okay, so here’s what I have to admit that I really dislike TikTok. I tried it back when it was first becoming popular, and I hated it. I’d just be scrolling (and scrolling and scrolling) along when WHAM! Something super disturbing would slap me in the face. Maybe it was a cute little dog getting hurt. Maybe it was people laughing in a distraught crying kid’s face. I don’t know, I’m sensitive. I didn’t like that feeling. Yet it was also weirdly addicting, but ultimately, I peaced out of TikTok.

But then Instagram came up with a version of TikTok called Reels, and, yeah. I can handle those! I think that’s more … my demographic? Gen X here, so, you know. That and Facebook.

There are still a few slap-me-in-the-face moments, but the algorithm is super dialed in now so they’re pretty few and far between. Basically it’s recipes, home decor, cute dogs (especially dachshunds, my kid is obsessed), and Taylor Swift (my kid and I are both obsessed).

Anyway, since I opted out of TikTok, I’ve missed out on the whole FoodTok viral recipe genre. Many of those recipes make their way over to Instagram, so I do see some now and then. But I suspect I miss a lot of others. (Note that I tried TikTok again recently to peruse FoodTok and it was still a hard nope for me! It’s crazy over there!)

I realize my loathing of TikTok makes me sound old. I mean, at this point, I kind of am. The other day, my kid and I were talking about TikTok and I accidentally called it Tik-Tac, and now if we ever reference it it’s going to be in an old lady voice with the phrase “oh, oh, you found it on the Tik-Tac?!”

Anyway, I digress.

Baked Feta Pasta was, I believe, one of the first viral TikTok recipes. Basically, you take a hunk of feta, place it in a baking dish, and roast it up with the tomatoes. Then, you stir the melty feta and juicy baked tomatoes, and it makes a cheesy sauce that’s amazing with pasta. I’m a fan and have made it a gazillion times, more or less.

But I have to admit, I like this variation, Boursin Pasta, even better. (This Boursin Pasta, by the way, is also known as TikTok Boursin Pasta – it was viral there too. Can’t get away from it!)

Maybe someday I’ll get back on that there Tik Tac to share about it. But for now, I’m just going to share it here. And maybe on Facebook and Instagram!

About This Recipe for Boursin Pasta Bake

I really like that Boursin cheese has garlic and herb flavors. And if you like that too, you can actually use two blocks of Boursin.

I find that two blocks are a bit overwhelming, so, enter: Cream cheese! Half a block of cream cheese along with one hunk of Boursin makes a full-of-flavor sauce that’s luxuriously creamy and makes the perfect Boursin pasta bake, in my opinion.

We’ve also got some spinach in there because that’s how I like to roll with my Boursin pasta bake.

Boursin Pasta Recipe Ingredients

• Cherry tomatoes – Any will do. They’ll bake up bubbly and soft, then you smash them and mix them all up and it’s Boursin cheese pasta heaven!
• Garlic – A few cloves, cooked, then smashed into the sauce. Yum!
• Olive oil – Use your fave.
• Italian seasoning – This easy dried herb mix adds wonderful flavor to this Boursin cheese pasta recipe. Grab a bottle from the store, or make your own Italian seasoning replacement at home!
• Salt & pepper – To taste.
• Boursin cheese – I use the most common Boursin cheese, the garlic and fine herbs version.
• Cream cheese – Half a block (4 ounces) of your standard cream cheese.
• Spinach – This is optional, but I love the added heft and nutrition, and I think the spinach is so good with the creamy cheese sauce.
• Lemon juice – This just adds a nice hit of brightness and vibrant flavor to your baked Boursin pasta.
• Pasta – I use penne here, but use any pasta you like! I do think that medium tubular pastas are best with the creamy sauce.
• Parmesan and parsley – For a little added flavor and color, garnish with these two ingredients.

Adaptations/Variations

• One dish, two ways: Stir cooked, shredded chicken into the meat-eaters’ portions.
• Gluten-free option: Use your favorite gluten-free pasta. Brown rice spirals would be delicious!
• Double up on the Boursin and omit the cream cheese for an extra Boursin-y Boursin pasta recipe.
• Add more pasta. If you want to stretch this baked Boursin pasta recipe to feed more people, you can use up to 12 ounces pasta instead of the 8 ounces the recipe calls for. You may want to increase the amount of pasta water to 1 cup to compensate for the extra pasta.
• Add a touch of heat with crushed red pepper flakes tossed in with the seasonings or sprinkle individual portions with a pinch or two when serving.

How to Make Baked Boursin Pasta

It’s so easy to make this Boursin cheese pasta recipe!

Preheat your oven, then toss the tomatoes and garlic with the olive oil, herbs, salt, and pepper.

Make space in the center and place your Boursin cheese and cream cheese in the middle.

Bake until the cherry tomatoes and garlic are soft, and the cheese is melted and bubbling. Meanwhile, cook and drain your pasta.

Use a fork to smash the cherry tomatoes and garlic and start mixing the sauce together.

Stir in the spinach and lemon juice, then drizzle in some of the reserved pasta water. Stir until a sauce forms. It will be a bit thin at first.

Add your pasta and toss everything together. If the sauce seems too thick, splash in a little more pasta water.

Top with Parmesan and fresh parsley and serve!

Tips for Success

• Boursin can be expensive! The best place I’ve found to buy it is Costco. They sell a three pack for the same price that I’ve found for one at other retail stores.
• Chop up the spinach so it’s smaller and more bite-size, and also is able to wilt directly within the sauce. Be sure to add it when the cheese and tomatoes are bubbling hot, before you add the pasta and pasta water, which should give it ample time to wilt/cook.

What to Serve With Baked Boursin Pasta

• Hearty kale salad stands up to the bold flavors in this TikTok baked pasta dish.
• A simple loaf of garlic bread goes perfectly with this Boursin pasta!
• How about some classic Wacky Cake for dessert?!

More Cheesy Pasta Recipes

• One-Pot Vegetarian Chili Mac
• The Best Macaroni & Cheese Recipe Ever
• Veggie Mac & Cheese
• Butternut Squash Mac & Cheese

Print

Baked Boursin Pasta

TikTok-famous Boursin pasta with Boursin garlic & herb cheese plus cream cheese, baked together with tomatoes & garlic, for a super creamy pasta sauce that's ridiculously easy to make!

Course Main Course, pasta

Cuisine American, Italian

Keyword baked boursin pasta, boursin cheese pasta recipe, boursin pasta, boursin pasta bake, boursin pasta recipe, boursin tomato pasta

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 457kcal

Author Kare

Equipment

• 1 9"x13" baking dish
• 1 large pot or Dutch oven

Ingredients

• 10 ounces cherry tomatoes
• 5 garlic cloves peeled but left whole
• 2 teaspoons Italian seasoning
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup olive oil
• 5.2 ounces Boursin garlic & herb cheese 1 package
• 4 ounces cream cheese 1/2 block
• 8 ounces penne pasta or another favorite medium pasta
• 1 tablespoon lemon juice freshly squeezed [plus more to taste]
• 3 cups baby spinach leaves, lightly chopped about 3 ounces

Toppings

• Grated Parmesan cheese
• Chopped parsley

Instructions

• Preheat the oven to 375℉. 
• Add the cherry tomatoes, garlic cloves, Italian seasoning, salt and pepper, and olive oil to a 9×13” baking dish. Toss until everything is evenly coated with the oil and seasonings. 
• Create space in the center of the baking dish and place the Boursin cheese and cream cheese in the middle of the tomatoes and garlic cloves. 
• Place the baking dish in the oven and cook for 30-35 minutes or until the tomatoes and garlic are soft and fork-tender. 
• While the dish is baking, boil the pasta per the directions on the package. Then set the pasta aside. Reserve 3/4 cup of the pasta water before draining the pasta.
• When done baking, use a fork to mash the tomatoes and garlic. Add the lemon juice and the spinach to the baking dish and stir to combine it with the softened cheeses, tomatoes, and garlic. 
• Add 1/2 cup of reserved pasta water to the sauce in the baking dish and mix it together. Pour the cooked pasta into the baking dish and toss to coat it in the sauce. If the sauce seems to need to be thinned out more, add the remaining cooking water.
• Taste and add more salt, pepper, and lemon juice if desired. Garnish the pasta with freshly grated Parmesan and chopped parsley if desired. Serve. 

Notes

Aug. 1, 2024 recipe update: Reduced the amount of lemon juice from 2 tablespoons to 1 tablespoon (plus more to taste) based on reader feedback that the lemon was a bit too strong.

Store leftovers in the fridge in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat with a splash of water.

One dish, two ways option

Stir cooked, shredded chicken into the meat-eaters’ portions.

Gluten-free option

Use your favorite gluten-free pasta. Brown rice spirals would be delicious!

Nutrition

Serving: 1g | Calories: 457kcal | Carbohydrates: 50g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 29mg | Sodium: 410mg | Potassium: 481mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2856IU | Vitamin C: 27mg | Calcium: 94mg | Iron: 2mg

The post Baked Boursin Pasta appeared first on Kitchen Treaty.

The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

So I narrowed in on these bad boys: Hummingbird Cupcakes.

Do you know about hummingbird cake? If not, you want to. I promise.

Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

In this version, I added coconut too. Because life always needs more coconut.

Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

I can’t even count how many times I made this recipe in order to perfect it.

At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

Note from Kare: Gina from Running to the Kitchen is back (yay!) with this incredible appetizer recipe that’s the perfect hybrid – a cheese ball + Buffalo hot sauce goodness in one easy (and relatively light!) package. Regardless of one’s stance on football (I am not exactly a sports person, though I don’t despise the sport quite as much as Gina does!), I think we can all agree that game-day food like this Buffalo Cheese Ball is something that everyone can cheer for. 🙂

The start of fall is always bittersweet. It’s the beginning of cozy sweaters, boots, and comfort food but the end of flip flops, tanks, tans and amazing summer fruit (peaches, you’ll be missed). It’s also the beginning of football season.

For some reason, Buffalo and football have essentially become synonymous, something that sort of grates at my nerves as I love one dearly and couldn’t even be tempted to sit through the other for large sums of money.

Just the music alone, you know, the “duh duh duh duhhhhh” that prefaces every commercial break is cringe worthy to me, and yet, some of the best snacks, side dishes and appetizers come out of it all – like this Buffalo Cheese Ball.

Buffalo sauce has made its way into pretty much every food out there and now its making its way into the beloved cheese ball appetizer, too. A party isn’t a party without a cheeseball somewhere, am I right?

This one has everything you love about a good one: it’s rolled in nuts, filled with small chunks of veggies, creamy and spreadable but with the added bonus of that football-centric Buffalo flavor. You can add more or less depending on your spice tolerance, but anyway you serve it I can guarantee both the football lovers and those just there for the food, like me, will love it.

(more…)

The post Buffalo Cheese Ball appeared first on Kitchen Treaty.