Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
You are viewing page 2
Reload from page 1
I realize that cream cheese comes in reduced fat and non-fat versions, but it's my understanding that those products use not-very-healthy ingredients to achieve the creamy texture. It's al...
I'm in love with the vanilla buttercream from my local cupcake shop. They told me they use a little cream cheese in their recipe. I've search online for a vanilla buttercream that includes some cr...
I can't for the life of my find a cream cheese with added gums (e.g. xanthan, guar). Does anyone have a recommended brand?
no that those aren't great, but already made copious amounts of both.
I have 20 oz(s) of Cream Cheese with a USE BY DATE of April 14, 2014.
I'll never eat that many bagels by then ;-)
Any suggestions on how to use up the majority before it goes bad?
I really want to know what is the best way to store the philadelphia cream cheese in my fridge. What is your storing method? I hate it when the wrapper gets all crumbled and hard to close after few...
I need to make a cheesecake tonight when I get home. Of course the cream cheese has been in the refrigerator.
Any tricks/tips to soften evenly? While we are at it, how about butter too.
My grandma used to make them for me, and I see them on the menu at some old school style delis downtown. My question: is this culinary delight a local Baltimore phenom, or is it more widespread?
I came home from shopping yesterday with the intent on making cheesecake. I got home at 4pm in the afternoon and put the cream cheese and some eggs on the counter to get to room temp. I checked o...
In response to, um, overwhelming demand (thank you Tigerwoman!), here it is...
(BTW... Moravia is the eastern part of the Czech Republic, with Brno as its capital; the western ...
Catch up on the latest activity across all community discussions.