Soften cream cheese and mix with brown sugar until smooth and creamy. Add Red Ape Cinnamon and vanilla to taste. Whip to a delicious smooth consistency.
Yummy on cakes, cookies, breads, muffins, coffee cakes, and even as a dip. A holiday staple. 🙂
In a saucepan, combine water, couscous, sucanat, cinnamon, and cocoa. Bring to a simmer, stirring occasionally and cook until liquid is absorbed and mixture is thickened (15 to 20 minutes). Add vanilla and stir. Spread mixture into a 9-inch spring form pan.
In a separate saucepan, melt chocolate chips slowly over low heat, stirring constantly. Transfer to a blender, add tofu and maple syrup and blend until smooth. Pour mixture over the couscous mixture and chill for at least an hour.
For a variation, you can spread toasted pecans on top of the couscous mixture before pouring the chocolate layer. You can also top the dessert with chocolate chips, strawberries, raspberries, or dried coconut.
6TBSunsalted butter3/4 stick, cut into 6 pieces, softened but still cool
1large egg
1large egg yolk
1tspvanilla extract
1/3cbuttermilk
Confectioners’ sugar for dusting
Instructions
Don’t be tempted to substitute all-purpose flour for the cake flour, as doing so will make a dry, tough cake. When topping the cake, take care to not push the crumbs into the batter. This recipe can be easily doubled and baked in a 13 by 9-inch baking dish. If doubling, increase the baking time to about 45 minutes. Cooled leftovers can be wrapped in plastic wrap and stored at room temperature for up to 2 days.
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.
To make the cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.
In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.
Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.
In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray.
Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Place the blueberries into an 8” square-baking dish.
In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
I have used less sugar in the batter as these are really sweet….ENJOY
