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Carolina Kitchen: Holiday blintzes

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Cream Cheese Blintzes

Ingredients:

1 loaf white bread, decrusted

8oz. cream cheese

1 egg

¼ tsp vanilla extract

2T sugar

½C butter, melted

2/3C sugar

2T ground cinnamon

Equipment

2 glass bowls

Mixing bowl

Spreader

Baking sheet

Rolling pin

Paring knife

Toothpicks & tongs

1.) After removing the crusts, use the rolling pin to flatten each piece of bread separately. Set aside.

2.) Using an electric mixer, in one mixing bowl combine the cream cheese, egg, vanilla and 2T sugar until light and fluffy.

3.) In one glass bowl, melt the butter and allow to cool. In the other bowl, combine the 10T sugar and 2T cinnamon.

4.) Spread the cream cheese mixture evenly over each piece of flattened bread.

5.) Roll up each piece of bread into a tube and cut into thirds. Insert a toothpick thru each tube to hold together.

6.) Preheat the oven to 400º.

7.) Dip each blintz, one at a time, in the melted butter, followed by rolling in the cinnamon sugar.

8.) Once coated, place each blintz on a papered cookie sheet and bake for five minutes. Allow to cool slightly before serving.

Tip of the Day – The blintzes can be constructed ahead of time, placed in layers on sheets of waxed paper in plastic boxes and frozen. Thaw as many as you need at room temperature, then bake and serve.

Peanut Butter Blintzes

Ingredients

1 loaf white bread, decrusted

8 oz. cream cheese

1/3C smooth peanut butter

2T sugar

1 large egg

¼ tsp vanilla extract

½C butter, melted

2/3C sugar

2T cocoa powder

Equipment

Glass mixing bowls

Mixing bowl with mixer

Spreader

Baking sheet

Rolling pin

Toothpicks & tongs

1.) Preheat the oven to 400º.

2.) Using the rolling pin, flatten each piece of bread separately. Set aside.

3.) In the mixing bowl, combine the cream cheese, peanut butter, egg, vanilla and 2T sugar until light and fluffy.

4.) In one glass bowl, melt the butter and allow to cool. In the other bowl, combine the ½C sugar and 2T cocoa powder.

5.) Spread the cream cheese mixture evenly over each piece of flattened bread.

6.) Roll up each piece of bread into a tube and cut into thirds. Insert a toothpick thru each tube to hold together.

7.) Dip, one at a time, each blintz in the melted butter, then roll in the cocoa sugar.

8.) Once coated, place each blintz on a papered cookie sheet and bake for five minutes. Allow to cool slightly before serving.

Tip of the Day – The blintzes can be constructed ahead of time, placed in layers on sheets of waxed paper in plastic boxes and frozen. Thaw as many as you need at room temperature, then bake and serve.

Bruce’s Chocolate Dreams

Ingredients

4C chocolate chips (good quality)

½-2/3C heavy whipping cream

1C salted peanuts, shelled

1C pretzel sticks, broken into ½? long pieces

1C raisins

1C dried cranberries

½C dried banana chips, crumbled

½C peanut butter chips –or- Peanut Butter candies –or- white chocolate chips

Multi-colored sprinkles –or- red and green colored ganache for garnishing

1.) In a glass mixing bowl, combine the peanuts, pretzels, raisins, cranberries, banana chips and peanut butter chips, lightly tossing to combine. Set aside.

2.) In n 8C glass measuring cup, pour the heavy cream over the chocolate chips. Loosely cover with a paper towel or plastic wrap.

3.) Microwave on high for two minutes. Carefully remove and stir with a spreader or small heatproof spatula.

4.) Microwave for one minute more on high. Stir again until mixture is smooth and no solid chips remain. If necessary to heat more, microwave in 30 second increments.

5.) Once chocolate is melted and smooth, carefully pour over the solid mixture and fold together with a heatproof spatula until all ingredients are combined.

6.) Using a portion scoop, quickly drop and lightly flatten each cookie onto a paper-lined sheet pan. Garnish and allow to cool and harden before serving.

NOTE: Once combined, you may also dump onto a paper-lined sheet pan and spread evenly to create “bar cookies” that may be cut into squares once hardened!

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