Tag Archives: cream cheese

Maple Cream Cheese Bacon Wrapped Dates

Maple+Cream+Cheese+Bacon+Wrapped+Date
If you are looking for a quick, easy and absolutely fabulous appetizer for your next party then you have come to the right place.  These things take no time to whip together and are sure to be snatched up faster than a toothpick after a rib eating contest.  I first had a version of these at a Cattlewoman’s horse camp out   Now I neither own a cow or own a horse I can currently ride but I was invited along with a friend who has both.  We talked, we ate, we drank, we ate, they rode, we ate, I meditated in a field of wildflowers by a babbling brook, we ate.  You get the picture. We had a load of food and these were among the best. 
 
There is something about these things that make them irresistible   Not a date fan you say?  Neither am I in their native form.  But stuff them with maple cream cheese and wrap some bacon around them and they are transformed into something beautiful.  Of course, stuff a lot of things with cream cheese and wrap bacon around them and they will be fabulous.  😉

As a side note, I brought Smore Bars.  They didn’t last very long.
 
Maple Cream Cheese Stuffed  Bacon Wrapped Dates
 
4 oz cream cheese, room temp (half a block)
1 Tbs maple syrup
1 (8 oz) package pitted dates
1 lb maple bacon
 
1. Preheat oven to 400 deg.  Prepare a 9×13 pan by wrinkling up a piece of tin foil then spreading it loosely into the bottom of the pan.  This allows for the bacon grease to sink down into the wrinkles of the foil and away from the cooking bacon.

2.  Mix cream cheese with maple syrup.
 
3.  Take the bacon out of the package and cut the entire bunch in half.
 
4.  Using your fingernail, open the date lengthwise to expose the center.  Take a small amount (approximately 1/2 tsp) of cream cheese mixture and stuff it into the date.  Wrap half a piece of bacon around the date and secure with a toothpick.  Place into the prepared pan.

5.  Bake for 40 minutes or until the bacon looks cooked through.  Serve warm.

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Bacon Apple Jalapeño Poppers

Bacon+Apple+Jalapeno+Poppers

Having a party?  Make these.

Having the guys/gals over for the big game?  Make these.

Hosting Sunday brunch?  Make these.

Pregnant cravings?  Make these.*
*With nitrate free bacon of course  🙂

It’s Wednesday and you need something yummy to get you through the week?  Make these.

Yes, they are that good.

Bacon Apple Jalapeño Poppers
Adapted from Aarti Party

4 oz light cream cheese, at room temp
1 small Granny Smith apple, cored and minced
salt and pepper to taste
10 jalapeños
10 strips of thin sliced bacon, cut in half

1.  Preheat oven to 375 degrees.  Line a baking sheet with crumpled foil (to catch the grease).
2.  In a medium bowl, stir the cream cheese until smooth.  Mix in the apples and salt and pepper to taste.
3.  Slice each jalapeño in half lengthwise and cut out the membranes and seeds.  A small measuring spoon works great for this.  You can add to the spiciness by leaving a little bit of membrane.
4.  Fill each jalapeño half with the cream cheese mixture. Wrap each pepper with a bacon half and secure with a toothpick.
5.  Put the peppers on the prepared baking sheet and bake until the bacon is browned on the bottom, about 30 minutes.  Let cool for at least 5 minutes to prevent a burnt tongue.

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Black Bottom Cupcake Bites

Black-Bottom-Cupcake-Bites
I’ve always felt that black bottom cupcakes are a delicious juxtaposition of flavors.  There’s the dark, dense sweetness of the chocolate and the rich tartness of the cream cheese center.  I was a little wary of trying them at first since I’m not really a fan of cheesecake (I sin to many I know) and the white center sounded suspiciously like the stuff.  Luckily, I was at Steve’s parents house a few years ago and my then future mother-in-law offered me one she had baked.  Thank goodness for eating out of politeness and fear of insulting the mother of the man you love!
For my Christmas baking this year I made these into ‘bite’ form to fit easier into my gift boxes.  Two bites and these things are gone so its a good thing the recipe makes about 36.  Although, since they are so much smaller they have less calories, thus you can eat more of them right?  Right?

Black+Bottom+Cupcakes


Black Bottom Cupcakes Bites
Adapted from the The Great Book of Chocolate


For the filling
4 ounces cream cheese, regular or reduced fat, at room temperature
1/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup mini chocolate chips



For the cupcakes1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract




Make the filling
1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chocolate chips. Set aside.
Make the cupcakes
1. Adjust the rack to the center of the oven and preheat to 350°F. Spray a mini muffin tin with cooking spray.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.
4. Divide the batter among the muffin cups, filling about 1/2 full. Spoon a teaspoon of the filling into the center of each cupcake.
5. Bake for 15-18 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. 
Mini+black+bottom+cupcakes

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