Cream Cheese

Bagel Bombs

| laurenfrager

Mother Dough (you’ll only use half this recipe- I save the rest for cinnamon rolls, pretzels, or extra baked bagels)

  • 2 cups bread flour
  • 1 1/2 cups all purpose flour
  • 1 tablespoon salt
  • 1/2 packet of yeast
  • 1 3/4 cup room temperature water

Bacon, Jalapeno, & Scallion Cream Cheese

  • 1 block 8 oz cream cheese
  • 1/3 cup smoked and cooked bacon- chopped (save the grease!)
  • 1/4 cup scallions
  • 2 T diced jalepenos

Directions:

  1. Mix yeast, salt, and flour in the bowl of a stand mixer. Mix by hand with the dough hook as a stirrer, and then start to use the mixer on low.
  2. Slowly add water and let mix on low for 4 minutes
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  3. Pat into a nice velvety ball and place in a well greased glass bowl. I use the bacon grease to oil the bowl!
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  4. Cover and put somewhere dark and warm to rise for at least an hour (I preheat my oven, then turn it off, and place the covered bowl inside).
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  5. Pre-heat oven to 325*
  6. Mix cream cheese and fixin’s.
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  7. With slightly wet hands or a small ice cream scoop, form into 8 balls. Freeze on parchment paper.
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  8. On a floured surface, roll out the dough into a long rectangle and cut into eight pieces.
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  9. Place a frozen cream cheese ball in the middle of each piece (I intentionally made one extra- not that bad at math!!)
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  10. Bring the corners and edges to the top middle of the cream cheese ball, pinch the edges together to ensure the dough doesn’t have any openings.
  11. Place seam-side down on a silpat mat and brush with egg/water mixture.
  12. Cover with everything bagel mix- roll the sides in the mix to get a big flavor with each bite!
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  13. Bake at 325 for 25 minutes or until the bagel bombs are golden brown
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  14. Serve warm and enjoy!!edited_1275

 

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The Ultimate “Traditional” Carrot Cake

| laurenfrager

Carrot Cake


Ingredients:

2 cups flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp salt
1/2 tsp allspice
1 cup applesauce
1/2 cup vegetable oil
6 egg whites
3 cups peeled, grated carrots

Raisins and Nuts are optional- 3/4 cup of each.

Mix dry ingredients in mixing bowl. Add remaining ingredients and beat on medium speed for 2 minutes. Spread in 2 greased 8″ round pans. Bake at 350 degrees for 35 minutes, or until toothpick stuck in the middle comes out clean. Cool in pan and then lay on flat surface for decorating with:

Cream Cheese Frosting

8 oz cream cheese, softened
1/2 stick butter or margarine, softened
2 1/2 cups powdered sugar
2 tsp vanilla

Beat in electric mixer, add more powdered sugar if you would like icing to be thicker.

Frost the top of one 8″ layer about 1/4-1/2 inch thick. This layer will be the icing that separates the two layers. Carefully place the other layer (also fully cooled) on top. Ice the top layer and ice the uneven ridges of the joining layers. If you have a cake icer use the tip to scoop out teaspoons of icing at a time. If not, take a spoon and use the back of the spoon to scoop teaspoons of icing at a time, and place it on the side of the cakes to create a scalloped look on the edge.