Posts Tagged ‘Philadelphia neufchatel’

We have two Friday traditions in our home.  On Friday nights, we watch TV while eating dinner.  Also, with the exception of special events or occasional Mommy cravings, Fridays are the days I make dessert.

This chocolate chip coffee cake is one of my favorites.  My regular readers might notice that this is yet another recipe that includes cream cheese.  And what you’re thinking is true. This girl loves her cream cheese!



1 cup softened butter

8 oz. softened cream cheese

1¼ c. sugar

2 eggs – beaten

1 tsp. vanilla

2 c. flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ c. milk

1 c. semisweet chocolate chips


¼ c. sugar

1 tsp. cinnamon

Preheat oven to 350°.  Grease a 9” springform pan.

In a large bowl, cream the butter, cream cheese and sugar.

Add eggs and vanilla.  Whip to combine.

Add flour, baking powder, baking soda and salt.  Stir gently.  Add milk and combine.

Stir in chocolate chips.

Spread batter into prepared springform pan. 

Stir topping sugar and cinnamon together.  Sprinkle over batter.

Bake for 50-55 minutes or until a toothpick inserted near the center comes out clean.

Cool 15 minutes before removing from pan.

Happy Homesteading,


Tips & Tricks:

To make this cake slightly leaner, I usePhiladelphia’s Neufchatel instead of regular cream cheese.

Source: Unknown


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I have never been a big fan of fruit desserts.  If I want fruit, I’d usually prefer it in its natural, non-dessert state.  Also, it is my humble opinion that in most cases, the word dessert should be should be synonymous with the word chocolate.  Strawberry shortcake with buttermilk biscuits is one of those exceptions.

When we went to our local orchard on Saturday and saw that they already had a crop of strawberries this season, I had to get some.  They made for a wonderful Mother’s Day dessert.



1 qt. strawberries

1-2 Tbs. sugar

Wash, trim and slice strawberries.

Add 1 to 2 Tbs. of sugar to strawberries.  Gently stir to combine.

Cream Cheese Whipped Cream

4 oz. cream cheese – softened

¼ c. sugar

2 Tbs. sugar

1 c. whipping cream

1 tsp. vanilla 

In a small bowl, stir cream cheese and ¼ c.  sugar until combined.

In a separate bowl, whip cream, vanilla and 2 Tbs. sugar until slightly thickened.

Add cream cheese & sugar mixture.  Continue whipping until thick.

Buttermilk Biscuits

Assemble and… Yum!

Happy Homesteading,


Tips & Tricks:

I usually use Philadelphia Neufchatel instead of cream cheese.  Since it is softer, it is ready to go right out of the refrigerator.

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