ALMOND CREAM CHEESE SHORTBREAD BARS
An easy, buttery shortbread crust is topped with cream cheese and irresistible almond frosting!! These cookie bars taste like something you'd buy at a bakery!
Provided by Averie Sunshine
Categories Bars & Blondies
Time 1h34m
Number Of Ingredients 15
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large bowl, combine all crust ingredients and using two forks or your hands, cut butter into dry ingredients until evenly distributed and pea-sized lumps and sandy bits form. The softer the butter is, the quicker and easier it is.
- Turn mixture out into prepared pan and hard-pack it with a spatula or hands to create an even, uniform, flat crust layer.
- Bake crust for about 15 minutes, or just until barely set (pan is going back in oven so don't overbake or crust will be crumbly).
- While crusts bakes, prepare the filling.
- In a large bowl (same one is fine, just wipe out with a paper towel), add all filling ingredients, and whisk by hand or beat with an electric mixer until smooth and combined; it's okay filling is on the thin side. I prefer a stronger almond flavor and use 2 teaspoons extract, if you don't, scale the amount back.
- After crust has baked for about 15 minutes, remove pan from the oven, and evenly pour filling mixture over the crust. Filling will likely slide into place, but lightly spread it into corners using a spatula if necessary.
- Return pan to oven and bake for about 16 to 19 minutes, or until filling is no longer jiggly in the center and edges have begun to set up; filling will set up more as it cools.
- Remove pan from oven, and place on a wire rack to cool completely before frosting.
- In a large bowl (same one is fine, just wipe out with a paper towel), add the butter, confectioners' sugar, almond extract, and slowly drizzle in the cream while whisking by hand or beating with an electric mixer. As necessary, add additional cream (or sugar) to reach desired glaze consistency.
- Evenly frost the bars, smoothing frosting lightly with a spatula as necessary.
- Evenly sprinkle with slivered almonds.
- Allow bars to cool in pan uncovered for at least 1 hour (or overnight and cover with a sheet of foil) before slicing and serving so frosting can set up.
Nutrition Facts : Calories 299 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 18 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 93 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CREAM CHEESE GLAZE
Easy 4 ingredient Cream Cheese Glaze for pound cake, cinnamon rolls, bundt cake, pumpkin bread, donuts, carrot cake and more!
Provided by Julie Blanner
Categories Dessert
Time 4m
Number Of Ingredients 4
Steps:
- Mix ingredients until smooth.
- Warm until pourable and allow to set before serving.
Nutrition Facts : Calories 127 kcal, Carbohydrate 12 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 77 mg, Sugar 12 g, ServingSize 1 serving
ALMOND CREAM CHEESE GLAZE
This is great on Spice cake, carrot cake, banana cake or top a chocolate cake. This works nice on slightly warm cake so it is absorbed into the cake. Can be doubled if you want to frost a 2 layer cake!
Provided by Rita1652
Categories Dessert
Time 10m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Place all in a food processor and pulse till smooth.
- Drizzle or spread on whatever you like.
Nutrition Facts : Calories 164, Fat 15.1, SaturatedFat 9.6, Cholesterol 43.1, Sodium 115.7, Carbohydrate 6.4, Sugar 5.9, Protein 1.4
VANILLA ALMOND GLAZE RECIPE - (4.5/5)
Provided by á-2225
Number Of Ingredients 5
Steps:
- In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste! Drizzle over desired desserts. Serving Size: 1 (364 g) Servings Per Recipe: 1 Amount Per Serving% Daily ValueCalories 1437.0 Calories from Fat 45731%Total Fat 50.8 g78%Saturated Fat 32.0 g160%Cholesterol 140.2 mg46%Sodium 477.1 mg19%Total Carbohydrate 246.3 g82%Dietary Fiber 0.0 g0%Sugars 235.3 g941%Protein 4.7 g9%
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
FRENCH ALMOND COOKIE CAKE WITH APRICOT CREAM CHEESE GLAZE
This little French cake, (kind of like a giant cookie bar), takes hardly any time at all and is rich and wonderful to serve at tea, brunch, or anytime you want to feel pampered, or need a unique and fancy dessert on the table fast. Originally from AverieCooks.
Provided by Chef PotPie
Categories Dessert
Time 35m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Cake - Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
- In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don't scramble the egg.
- Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don't overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
- Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
- Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
- Apricot Cream Cheese Glaze - Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
Nutrition Facts : Calories 404.4, Fat 16.9, SaturatedFat 10.2, Cholesterol 80.2, Sodium 45, Carbohydrate 57.2, Fiber 0.8, Sugar 37.9, Protein 3.8
CREAM CHEESE GLAZE
Provided by Martha Stewart
Yield Makes enough for one 9-inch cake
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
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