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Pumpkin Cream Cheese Sheet Cake: Boyd Street Kitchen


This Pumpkin Cream Cheese Sheet Cake is so moist and delicious, you will want to make it time and time again. It is not from a cake mix but from scratch and is so easy to make. This recipe has been tested and approved by BOYD STREET KITCHEN.

PumpkinCreamCheeseSheetCake

INGREDIENTS:

16 oz can pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, beaten
2 cups flour
2 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt

DIRECTIONS:

n a mixing bowl, beat the pumpkin, sugar and oil. Add eggs and mix well. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended. Pour into a greased 10×15 inch baking pan. Bake for 25-35 minutes at 350 degrees.

This is the pan I used from Bed, Bath & Beyond. I LOVE this bakeware and it is made in the USA.

Cool the cake completely and then frost it with the cream cheese frosting. Here’s what you’ll need for the frosting:

Cream Cheese Frosting:

5 Tbs. butter, softened
3 oz cream cheese, softened
1 tsp. vanilla
1 3/4 cups powdered sugar
3-4 tsp. milk
chopped nuts for the top, if desired

Beat the butter and cream cheese together. Add the vanilla and blend till smooth. Gradually add the powdered sugar and mix well. Add the milk a bit at a time until you get it to a spreadable consistency.

*Adapted from recipe of eatathomecooks.com

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Cheesecake Dip: Boyd Street Kitchen


How can you go wrong with this CHEESECAKE DIP topped with cherry pie filling via shellythemomager !  Only five ingredients and about 7 minutes to make!

"Cheesecake Dip via Boyd Street Kitchen"

via shellythemomager

 

Cheesecake Dip

Ingredients:
1 block cream cheese
1 tub marshmallow cream
2 tubs cool whip
2 cans cherry pie filling
graham crackers

Directions:

This was enough to make 2 8×8 pans (one to take, one to eat!) or one 9×11 pan.
 
First crush one sleeve of the crackers and distribute them evenly between the two pans, smooth them out but do not pack them down.
In a bowl, mix together a block of softened cream cheese (to soften, stick in the microwave for 15 seconds, stir, 15 seconds….or just leave it on the counter for a couple hours) and the jar of marshmallow fluff…mix well.
 
Add in the cool whip one tub at a time, make sure you are mixing the ingredients very well (using a spoon or spatula…not a beater) 
 
Evenly divide the mixture between the two pans and using a clean spoon or frosting knife gently smooth the mixture to the outer corners of the dish (you will want to work from the outside in and make sure you are moving large amounts, the crumbs are not stuck to the bottom of the pan so you will need to work gently or you will end up mixing the crumbs in to your cheesecake dip.
Lastly, top each section with a can of cherry pie filling!  To serve, break up the remaining 2 sleeves of graham crackers into single crackers.
This takes about 7 minutes to make, and keeps well in the fridge for up to 2 days prior to an event. it tastes great right out of the fridge or served at room temperature during a party.
"Cheesecake Dip with Cherry Pie Filling via Boyd Street Kitchen"

Photo via shellythemomager

 

 

 

Hershey’s Cream Cheese Swirl Brownies


Saw these heavenly looking HERSHEY’S CREAM CHEESE SWIRL BROWNIES on doughmesstic.com (isn’t that a cute name?) the other day and thought I would share.  Anything with cream cheese and chocolate is okay with me 🙂

Hershey's Cream Cheese Swirl Brownies

via doughmesstic.com

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 25 minutes

Yield: 16-20 Brownies

 

Ingredients

    • 10 Tablespoons butter
    • 3 ounces Hershey’s Milk Chocolate Chips
    • 1 cup sugar
    • 2 large eggs
    • 2 teaspoons vanilla
    • 3/4 cup All Purpose Flour
    • 1/4 teaspoon salt
    • 2 tablespoons Unsweetened Hershey’s Cocoa Powder
For the Cream Cheese Swirl
  • 8 ounces Cream Cheese, softened
  • 1/3 cup sugar
  • pinch salt
  • 1 large egg
  • 2 teaspoons vanilla
  • Full Sized Hershey Bars, to top

Instructions

  1. Preheat oven to 350. Prepare 8×8 baking pan with parchment paper long enough to hang over on two sides, making it easier to remove from pan once baked. Spray pan and paper.
  2. In small saucepot over medium heat, or in the microwave, melt chocolate and butter until smooth. Allow to cool slightly.
  3. In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.
  4. In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter. Do not overmix.
  5. Pour batter into prepared baking pan.
  6. !For the Cream Cheese Swirl
  7. Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.
  8. Bake 1 hour to 1 hour 10 minutes, or until just set and toothpick inserted comes out clean. Top with full sized hershey Bars and return to still warm (but off) oven until lightly melted. Allow to cool. Serve with vanilla ice cream, if desired.
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