Tag Archives: holiday

Crazzberry Cream Cheese Coffee Cake

Pastry:
2 1/4 cups all-purpose flour
1 1/4 cup granulated sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon vanilla extract

Filling:
1 (8 oz) package cream cheese, room temperature
3/4 cup Crazzberry Fiesta chipotle sauce or
(mix 1/2 cup Crazzberry and 1/4 cup Raspberry Jam)
1/2 cup sliced almonds

Preheat oven to 350 degrees

Grease and flour bottom and sides of a 9 inch cake pan.
In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.

Into the remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and vanilla extract. Blend well.

Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4 inch thick on sides.

In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon Art of Chipotle Crazzberry sauce evenly over cheese filling.

In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.

Bake in a 350 degree oven for 45-50 minutes or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

Sweet Heat Glazed Carrots

Ingredients

  • 1 (2-pound) package baby carrots
  • 1 (10 1/2-ounce) can condensed chicken broth, undiluted
  • 2 tablespoons butter or margarine
  • 1 jar of Sweet Heat Addiction

Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.

Stir in butter and approximately 1/2- 3/4 bottle of Sweet Heat Addiction, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.