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Recipe: Cream Cheese Lemon Coconut Cookies

Recipe: Cream Cheese Lemon Coconut Cookies

Ingredients

4 oz full fat cream cheese, room temperature
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2 tbsp freshly squeezed lemon juice, plus zest from 1 lemon (about 1 tbsp)
1 tbsp cornstarch
1 tsp baking powder
1 tsp Kosher salt
2 ½ cups unbleached all-purpose flour
½ cup sweetened shredded coconut

Directions

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy and lighter in color.

Mix in the egg, vanilla, zest, lemon juice, cornstarch, baking soda and salt. Mix for one minute until well combined, scarping down the bowl as needed. Mix in the coconut.

Turn the mixer to low and mix in the flour until just combined.

Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle.

Remove the dough from the refrigerator and place scoop 2 inches pieces of dough, rolling them into balls. Place onto the baking sheet 2 inches apart. Bake for 8-10 minuets or until the edges are lightly brown. Do not over bake.

Remove from the oven and let cool a few minutes before transferring to cooling racks to cool completely.

~ Marla Meridith

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Ingredients

Directions

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

Ingredients

Directions

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

Ingredients

Directions

~ Marla Meridith

Recipe: Blueberry Swirl Cheesecake

Ingredients

Directions

~ Marla Meridith

Recipe: Raspberry, White Chocolate & Coconut Rugelach

Ingredients

Directions

~ Marla Meridith

Recipe: Creamy Stovetop Mac and Cheese with Crispy Prosciutto

Do you love mac and cheese? Well then this Creamy Stovetop Mac and Cheese with Crispy Prosciutto will become your go-to recipe!

4-6 servings

1 pound macaroni, Cavatappi or shells pasta
4 tbsp unsalted butter
1/4 cup unbleached all-purpose flour
1 1/2 cups whole milk
1 cup half and half
2 cups grated cheddar cheese (about 8 ounces)
1 cup grated Monterey Jack cheese (about 4 ounces)
1 tsp Dijon mustard
1/4 tsp smoked paprika
4 ounces cream cheese spread
freshly ground black pepper & salt to taste

Cook pasta to package directions.
While the pasta is cooking: Chop the prosciutto into bite sized pieces. Heat a 10 inch cast iron skillet over medium-high heat. Cook for 7-8 minutes until the prosciutto is crispy. Stir often and watch carefully so it doesn’t burn. Remove from skillet and set aside.
For the cheese sauce: Melt the butter in a large saucepan over medium-high heat. When it begins to foam slowly add in the flour. Whisk until it becomes like a paste, about one minute. Whisk in the milk and half and half, bring this to a low simmer. Continue to until the mixture thickens about 5 minutes.
Add in the cheeses a handful at a time, mixing in each addition until melted and creamy. Mix in the mustard and smoked paprika. Fold in the cream cheese until everything is well combined. Season to taste with salt and pepper.
Mix in the cooked pasta. Plate the pasta in individual bowls or a serving dish and top with the crispy prosciutto. Serve warm.

~ Marla Meridith

Recipe: Blissful Mini Chocolate Cheesecakes

We love this Mini Chocolate Cheesecakes recipe for Valentine’s Day and anytime you want to tell someone you love them with a chocolate sweet treat!

12 mini cheesecakes

–for the crust
1 cup ginger snap crumbs
4 tbsp unsalted butter, melted
1/4 cup light brown sugar
pinch of salt
–for the filling
16 oz. cream cheese, room temperature
2 large eggs, whites and yolks separated at room temperature
3/4 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp pure vanilla extract
dash of granulated sugar
–for the topping
1 bag (11.5 ounce) semi-sweet, milk or white chocolate chips
fresh strawberries
spinkles
–you will also need
standard sized cupcake liners

Preheat the oven to 375˚ F with the rack in the middle.
In the bowl of a food processor pulse the ginger snaps, melted butter, brown sugar and salt until you have a fine crumb. Place the cupcake liners in a standard sized 12 part cupcake/muffin tin and press equal amounts of the cookie mixture into the bottom of each cupcake liner until it is all used up. Bake for 8 minutes. Reduce the oven temperature to 350˚. Let the cookie crust cool a bit while you work on the batter.
In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese, sugar, cocoa powder, salt and vanilla extract. Beat in the yolks one at a time. Make sure the mixture is well combined, transfer to a large clean bowl. Clean the bowl of the mixer.
With the stand mixer, whip the egg whites with the whisk attachment until you have soft peaks. Add the extra dash of granulated sugar. Continue to whisk for another 30 seconds.
Fold the egg whites gently into the cream cheese mixture with a spatula. The batter should be smooth and it will thin out.
Evenly divide the batter into the 12 cupcake liners until they are just about full. Bake for 20 minutes, remove from the oven and let stand at room temperature for 15 minutes. The filling will collapse a bit while the cheesecakes rest. Place the cheesecakes in the refrigerator to chill for 1-2 hours.
After the cheesecakes have cooled, melt the chocolate chips in a double boiler or carefully in the microwave.
Drizzle some chocolate onto the top of a cheesecake, while the chocolate is melty place a chocolate dipped strawberry on top. Continue with this process until you have covered and strawberried every cheesecake. Gently place some sprinkles over the tops if desired while the chocolate is still warm. Serve at room temperature or chilled.

~ Marla Meridith

Recipe: Strawberry Crepe Casserole

This is quite possibly the BEST breakfast/brunch recipe ever! Show off your cooking skills with this easy Strawberry Cream Cheese Crepe Casserole recipe.

8 servings

–crepes
2 cups unsweetened vanilla almond milk
2 cups unbleached all-purpose flour
1/2 cup melted unsalted butter
6 large eggs
1/4 tsp Kosher salt
2 tbsp granulated sugar
2 tsp pure vanilla extract
canola oil for cooking
–strawberry cream cheese filling
2 (8 oz) packages cream cheese, at room temperature
1 (10 oz) jar all-fruit strawberry jam
2 tsp freshly squeezed lemon juice
–topping
1/4 cup unsalted butter, melted
sliced fresh strawberries
powdered sugar

For the crepes: Add all ingredients to a large bowl and whisk together by hand until smooth. Cover and refrigerate for at least 1 hour up to 12 hours.
For the filling: In a medium bowl, using a spatula, mix together the cream cheese, jam and lemon juice.
Lightly oil and heat a 10 inch cast iron skillet over medium heat. Place 1/4 cup of the batter in the center of the pan. With the back of a spoon gently spread the batter around to form a 6 inch circle. Cook for about 1-1 1/2 minutes or until the crepe is just cooked. Gently flip and cook another 30 seconds to 1 minute. Transfer & stack the finished crepes onto a large plate. Add more oil as needed to the pan. If the crepe batter gets too thick, add some water or milk to it and whisk to combine. The batter should spread very easily.
Lightly butter a 10x10x2 casserole dish. Preheat the oven to 350˚ Fahrenheit with the rack in the middle.
Arrange 1 crepe on a work surface and spread about 1 1/2 tbsp of the filling on the center of each crepe. Spread with the back of a spoon leaving a 3/4 inch border. Gently fold the crepe in half then half again. Layer the crepes in the casserole dish. Repeat with all remaining crepes and filling. Drizzle the top of the casserole with the additional 1/4 cup melted butter.
Bake for about 15-20 minutes or until the edges of the crepes are golden brown.
Serve immediately topped with powdered sugar and freshly sliced strawberries.

You can make the crepes ahead of time. Let them cool, then stack individual crepes with wax paper or paper towels to prevent sticking and place in an airtight bag. Refrigerate up to 5 days and freeze up to 2 months.

~ Marla Meridith

Recipe: Chocolate Chip Maple Pumpkin Cheesecake Bars

These Chocolate Chip Maple Pumpkin Cheesecake Bars are everything a pumpkin lover could wish for and then some. Sweetened with brown sugar and pure maple syrup, these scream fall!

16 2

–crust
20 maple or vanilla creme-filled sandwich cookies
3 tbsp unsalted butter, melted
–filling
16 ounces full fat cream cheese, room temperature
1/2 cup dark brown sugar, packed
1/2 cup pure maple syrup
1 cup unsweetened pumpkin puree
3 large eggs, room temperature
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 teaspoon salt
3 tablespoons all-purpose flour
hot water
–topping
1/2 cup semi-sweet mini chocolate chips

Pre heat the oven to 350 degrees Fahrenheit with the rack in the middle. Line a 9X9 inch baking pan with parchment paper.
Crust: Pulse the cookies in a food processor until they are fully ground, drizzle in the melted butter and pulse to combine.
Press this mixture evenly onto the bottom of the pan. Bake for 10 minutes. Set aside and cool for 10 minutes.
Filling: In the bowl of a stand mixer beat the cream cheese and sugar until smooth. Mix in the pumpkin puree, eggs one at a time until smooth. Beat in the vanilla, pumpkin pie spice, cinnamon, salt and flour until just combined.
Pour the batter evenly over the cookie crumble crust. Tap the pan once on the counter to release any air bubbles. Top the batter with the chocolate chips.
Place the pan in a roasting tray. Place in the oven, pour water into the roasting pan so its comes 3/4 of the way up the baking dish.
Bake for 40-45 minutes, the edges will be set and the middle a bit wobbly.
Remove from the oven and let cool completely on a rack. Remove the cheesecake from the pan using the parchment for easy removal.
Chill in the fridge for 3 hours before slicing and serving.

~ Marla Meridith

Recipe: Blueberry Swirl Cheesecake

10 – 12 servings

3 cups frozen blueberries
1/4 cup confectioners sugar
1 tbsp freshly squeezed lemon juice
–base
1 1/4 cups ginger snaps cookies (to yield 1 1/2 cups cookie crumbs)
1 stick (1/2 cup) unsalted butter, melted
–filling
10 ounces regular (not low fat) cream cheese, softened
3/4 cup full fat sour cream
2 large eggs
1 cup granulated sugar
1 tsp pure vanilla extract

Place the blueberries, sugar and lemon juice into a medium saucepan over low heat. Stir in the sugar until it dissolves. Increase the heat to medium, bring to a simmer and cook for about 8 minutes or until the sauce thickens.
Pulse the blueberry sauce in a blender until you have a puree. Press through a sieve to remove any lumps. Let sauce cool.
For the base: Pulse the cookies in a food processor until you have a fine crumb. Add the butter and pulse until combined.
Line a springform pan with parchment paper, grease the edges of the pan. Press the cookie crumb mixture into the base the prepared pan.
Pre heat the oven to 375 degrees Fahrenheit.
For the filling: Process the cream cheese in a food processor until smooth. Add in the sour cream, eggs, sugar and vanilla. Process until well combined and smooth.
Pour the cheese mixture over the cookie crumbles, smooth out with a spatula. Drizzle the blueberry sauce over the top. Swirl gently with a butter knife.
Bake for 1 hour. Let cool for at least one hou,r then transfer to the fridge until the cake firms up. Gently remove from the pan. Serve chilled.

~ Marla Meridith