Cream cheese
Nov. 16th, 2005 04:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidSunday I had a somewhat last-minute family brunch. The menu featured the staples: bagels, cream cheese, and lox (and a few other things: goat cheese (plain and herbed), garlic hummus, homemade rolls, onion pockets (note to self: next time, get more of these and the whole wheat sesame bagels), crustless vegetable pie, capers, tomatoes, cucumbers, spinach, raspberries, grapes (fruit courtesy of my mom), tangerine juice, and tea). The thing is, I don't really like cream cheese, even on bagels, so when much of it was left over, it was a challenge to figure out what to do with it.
First thought was to make more bread and bring it and the cheese into work. Which gets it out of the house, but my preference is to feed me, if possible. Then I thought of cream cheese frosting, which I've only ever had on carrot cake. Which (a) I have never made, and (b) I don't currently have any carrots in the house. Both of which could be remedied, but suddenly I started thinking of putting cream cheese frosting on chocolate cake. I've read about chocolate and cheese together before, so why not? Which brought the leap to chocolate cream cheese frosting, and that sounded both do-able (without shopping further), and pretty yummy.
Last night I made a vegan chocolate cake (my current default chocolate cake; obviously, with a cheese frosting, I wasn't needing the vegan-ness of it), then started on the frosting. I Googled, and there were recipes, but most of them had cream cheese mixed with butter, which didn't appeal. So. I melted some chocolate chips in the microwave, put in the rest of the cream cheese, a bit of soy milk (I don't tend to have liquid cow milk about), and powdered sugar. As an afterthought, I added some sweetened cocoa powder, to get the frosting chocolatier (I suspect I should've used a bunch more chocolate chips).
Once the cake was cool, I frosted it. The verdict: decent. There's something not quite rounded enough about the flavor, but that could be because I skipped adding vanilla in the cake.
First thought was to make more bread and bring it and the cheese into work. Which gets it out of the house, but my preference is to feed me, if possible. Then I thought of cream cheese frosting, which I've only ever had on carrot cake. Which (a) I have never made, and (b) I don't currently have any carrots in the house. Both of which could be remedied, but suddenly I started thinking of putting cream cheese frosting on chocolate cake. I've read about chocolate and cheese together before, so why not? Which brought the leap to chocolate cream cheese frosting, and that sounded both do-able (without shopping further), and pretty yummy.
Last night I made a vegan chocolate cake (my current default chocolate cake; obviously, with a cheese frosting, I wasn't needing the vegan-ness of it), then started on the frosting. I Googled, and there were recipes, but most of them had cream cheese mixed with butter, which didn't appeal. So. I melted some chocolate chips in the microwave, put in the rest of the cream cheese, a bit of soy milk (I don't tend to have liquid cow milk about), and powdered sugar. As an afterthought, I added some sweetened cocoa powder, to get the frosting chocolatier (I suspect I should've used a bunch more chocolate chips).
Once the cake was cool, I frosted it. The verdict: decent. There's something not quite rounded enough about the flavor, but that could be because I skipped adding vanilla in the cake.