Cream Cheese Pound Cake, IT’S THAT GOOD!


YUP, I’m in that baking mood again and tonight’s choice is Cream Cheese Pound Cake. I make this so often that I know the ingredients by heart.  If you’ve NEVER tried making this before, you need to!  It’s so easy that you’re not going to believe that such simple ingredients can make such a beautiful tasting cake.

Simple ingredients.....

Simple ingredients…..

1 (8 oz. pkg.) Cream Cheese, softened (NO SUBSTITUTES)
1 1/2 cups unsalted REAL Butter, softened (3 sticks)
2 3/4 – 3 cups Sugar (I prefer 2  3/4 c.)
6 large Eggs (room temperature)
2 tsp. PURE Vanilla extract
1  1/2 tsp. PURE Almond extract
1  1/2 tsp. Salt
3 cups cups All-Purpose Flour

Preheat oven to 350 degrees. Generously grease two 8 x 4-inch loaf pans or a bundt pan.

In a bowl, cream the butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5-7 minutes (you MUST beat this for at least 5 minutes and up to 7 min., THIS STEP IS VERY IMPORTANT as this  will aid in the cake rising!).

Add the eggs one at a time, beating well after each addition. Add in the vanilla and almond extracts. With mixer on low add the flour and salt in two additions.  Immediately pour  batter into prepared pans. Tap pans lightly on counter to eliminate any large air bubbles in the batter.

Spread batter evenly in pan.....

Spread batter evenly in pan…..

 

 

Bake for 60 – 75 minutes, for the loaf pans, and around 90 minutes for the bundt pan; or until cakes tests done. This all depends on your oven’s heat. If the tops begin to brown too quickly cover loosely with a piece of foil. Cool in pans for 10 minutes before removing.

 

 

 

 

Cool completely before slicing, I find that this cake is best when prepared a day ahead.

Nicely golden in color....

Nicely golden in color….

Cool completely before slicing....

Cool completely before slicing….

Cilantro Lime Rice


Mmmm!  I was in the mood for some Mexican food today so I made up a batch of HOMEMADE Enchilada sauce; the kind where you soak your dried chilies and pulverize them in a blender.  I didn’t want to eat it with your typical Mexican rice made with tomatoes.  I remember trying this Cilantro lime rice years ago and thought it would go much better with my Enchiladas.  Give it a try, I’m sure you’ll agree.

2 cups Basmati Rice
Chicken Stock (substitute broth for the water amount)

Cilantro Lime rice, served up with homemade Enchiladas

Cilantro Lime rice, served up with homemade Enchiladas

2 bunches Cilantro, washed and cleaned
1/2 Jalapeno pepper, optional
3-4 Whole cloves garlic
2 Fresh limes, juice and it’s zest
Salt to taste
1/4 tsp. Accent flavoring, optional
Vegetable OR Olive Oil, enough to achieve consistency
2 Tbsp. Cilantro, chopped for garnish

Cook your Basmati Rice according to the package directions, except you will substitute out the water for Chicken broth. While the rice is cooking, you’ll make the Cilantro Lime paste.

In a blender, add the cleaned cilantro, jalapeno pepper, garlic cloves, and juice of 2 limes. Pulverize this until a thick paste forms. Drizzle in oil just until it is of “pouring” consistency, but not too watery or else your rice will turn out watery. Add some salt and the Accent (optional) and continue to blend to combine.

Once the rice has cooked ( I used my rice cooker), Stir in the Cilantro mixture and stir to combine well.  Add the chopped cilantro and the lime zest; stir to combine well. Serve immediately with your favorite Mexican dish.I served mine with Chicken Enchiladas, Mmmmm!

Add the ingredients into a blender....

Add the ingredients into a blender….

Combined well....

Combined well….

Drizzle on the Cilantro paste and combine well....

Drizzle on the Cilantro paste and combine well….