Monday, February 20, 2012

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Sometimes when I post, there's a story.  First, a lovely picture and it's recipe.  There is some background as to how and why this recipe came about, if you are on.

1 (4 ounce) package cream cheese
1/3 cup confectioners' sugar

1/4 cup strawberry preserves

1/2 cup dry biscuit mix
2 tablespoons white sugar
2 tablespoons cold butter

2 cups dry biscuit mix('heart smart/lower fat version is okay)
3/4 cup white sugar
2/3 cup milk
1 egg
1/3 cup butter, melted
2-4 Tbsp. chopped pecans

  1. Cream together the cream cheese and confectioners' sugar in a bowl.
  2. Shape the cream cheese mixture into a log, then wrap with plastic wrap and place in the freezer.
  3. Place the strawberry preserves in a small bowl and freeze while preparing the remaining ingredients.
  4. Place 1/2 cup biscuit mix and 2 tablespoons white sugar in a bowl.
  5. Cut 2 tablespoons cold butter into the biscuit mix-sugar mixture with a knife or pastry blender until the mixture resembles coarse crumbs; refrigerate crumb mixture.
  6. Preheat an oven to 375 degrees F (190 degrees C).
  7. Line 6 extra large muffin cups with paper liners.
  8. Whisk together 2 cups biscuit mix, 3/4 cup white sugar, milk, egg, and 1/3 cup of melted butter in a bowl.
  9. Fill each prepared muffin cup half full of batter. Reserve remaining batter.
  10. Divide the cold strawberry preserves evenly over the batter.
  11. Cut the cold cream cheese log into 6 equal pieces, and place each piece on top of the strawberry preserves.
  12. Top each muffin cup with remaining batter.
  13. Sprinkle muffins with the crumb mixture and chopped pecans.
  14. Bake in the preheated oven until golden brown, about 25-30 minutes. 

Cook's Notes:
1.  Freezing the cream cheese and jam keeps it from melting into oblivion during the baking process.  DO NOT skip this.
2.  The muffins will sink as the cream cheese cools.  Proteins expand.  The sinking of the cream is normal.

Now, for the story.

I submitted this recipe YEARS ago to  When I first became a member I submitted MANY.  Three were published (easy decadent truffles, blue cheese broccoli salad and pesto tortellini salad) and the rest sat in dust.  I am not even sure the dates of my submission but I know we are talking the 90's!!!  I had contacted them in the early 2000's and asked what was the hold up....they responded that they get thousands of submissions and for me to be patient.  I went on with my life.
Now has really flourished.  Published cookbooks, video tutorials, links to big company sponsors....
A few days ago they emailed me saying I was published again.  This time is was my strawberry cheesecake muffins.  I had created these from going to starbucks and eating one of their pumpkin cheesecake muffins.  After a few failed attempts with oozy cream cheese and learning to FREEZE it beforehand, I came upon a successful recipe finally.  I have only two reviews for it.  The first one was not a good one for I realized I called for using the WHOLE brick of cream cheese when only half should be used.  WHAT was I thinking?  I submitted the second review giving the correction.  Hopefully people will notice that.

This recipe is a rich one, thank goodness it only makes 6.  I plan on giving some away.  You know, calories on someone else's hips other than MINE!  Let me know how it works for you!

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