The Savory Spoon

Blueberry Cream Cheese Babka

Here's What You'll Need:
➤ 3 cups fresh blueberries
➤ 1/2 cup granulated sugar
➤ 10 tablespoons unsalted butter (softened and cubed)
➤ 8 oz cream cheese (softened)
➤ 1/3 cup warm water
➤ 4 cups all-purpose flour
➤ 2 large eggs
➤ 1 tablespoon lemon juice
➤ 1 teaspoon vanilla
➤ 1 pkg active dry yeast ((about 2 1/4 tsp))
➤ 1 teaspoon kosher salt
➤ 1 cup milk (warmed to 100-110°F)
➤ 1/3 cup sugar (divided into parts)
➤ 1 teaspoon sugar (for sprinkling)

Recipe Steps:
1. In a medium saucepan, mix the blueberries, 3/4 cup sugar, and lemon juice. Bring to a boil, then lower the heat and simmer for about 15 minutes, stirring occasionally until thickened. Refrigerate until ready.
2. For the cream cheese filling, beat the softened cream cheese with 1/2 cup sugar in a bowl until well blended, and set aside.
3. In a large bowl, whisk together flour, 1/3 cup of sugar, and salt. Warm the milk in the microwave for about 45 seconds until it’s around 100-110°F. Combine the milk and 1 tsp sugar in a stand mixer bowl, sprinkle the yeast on top, and let it sit for 5 minutes until foamy.
4. Add the eggs, vanilla, flour mixture, and salt to the yeast. Mix on low until well combined, then increase to medium-low for about 5 minutes until smooth. Gradually add soft butter and mix on medium-low for another 4 minutes until sticky and together.
5. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 to 1.5 hours, until it doubles. If you prefer, refrigerate overnight! Punch it down and turn it out onto floured surface, dividing into 2 pieces.
6. Roll out one piece to a 12 x 16 rectangle. Spread half the cream cheese mixture and blueberry preserves on it. Roll tightly from the long edge without the border, trim edges, and slice down the middle. Twist the pieces together, then repeat with the second piece.
7. Line two 9x5 loaf pans with parchment, place the twisted loaves into the pans, cover, and let rise for 1 hour.
8. Bake in a preheated oven at 350°F for about 40 minutes until golden. Brush the warm loaves with a syrup made from 1/3 cup sugar dissolved in 1/3 cup water. Let cool briefly before transferring to a rack.

RICE KRISPIES Chocolate Peanut Butter Balls

- Required Ingredients:
🔹 1 cup creamy peanut butter
🔹 ½ cup chocolate chips
🔹 ½ cup powdered sugar
🔹 1 tbsp coconut oil
🔹 1 ½ cups RICE KRISPIES cereal

- Cooking Directions:
1. First off, grab a large bowl and toss in the RICE KRISPIES® cereal, creamy peanut butter, and powdered sugar. Mix it all up real nice.
2. Now, let's shape that mixture into some small balls and lay them out on a baking sheet lined with parchment paper.
3. Pop those babies into the freezer for about 10 minutes so they can get nice and firm.
4. While they're chilling, grab a microwave-safe bowl and toss in the chocolate chips and coconut oil. Microwave 'em in 30-second bursts, stirring each time until you've got a smooth chocolate sauce.
5. Time to dip! Take each peanut butter ball and coat it evenly in that luscious melted chocolate. Lay 'em back down on the baking sheet.
6. Now, stick those beauties in the fridge for another 10 minutes or until the chocolate sets.
7. Once they're all set, serve 'em up and enjoy the chocolaty, peanut buttery goodness!

Keto Philly Beef and Cheese Casserole

📍 Required Ingredients:
• 2 pounds thinly sliced NY strip steak
• 3 cloves minced garlic
• 1/2 cup beef broth
• 1 small onion (thinly sliced)
• 8 ounces sliced baby bella mushrooms
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces cream cheese
• 1/2 cup shredded Italian cheese blend
• 3 bell peppers (red, yellow, orange)
• 8 slices provolone cheese

📍 Recipe Steps:
1. Heat an oven-safe skillet over medium heat and add olive oil. Toss in the steak with salt and pepper, cooking for 1-2 minutes until just browned. Remove and drain the steak, then set it aside
2. Preheat your oven to 375°F
3. In the same skillet, melt butter and add the sliced peppers, onions, and mushrooms. Sauté until the vegetables are tender
4. Add minced garlic to the skillet and cook for about 15 seconds, ensuring it doesn’t brown. Pour in the beef broth, using it to deglaze the pan by scraping up the browned bits
5. Stir in the cream cheese, Worcestershire sauce, parsley, and shredded Italian cheese blend. Allow everything to melt together, then return the steak to the skillet and mix well
6. Cover the mixture with slices of provolone cheese, ensuring even coverage
7. If not using an oven-safe skillet, transfer the mixture to a greased 9x13 baking dish and then layer with provolone cheese
8. Bake in the preheated oven for 15-17 minutes, until the cheese is melted and lightly golden. Enjoy!

Best Sugar Cookie

You will need:
- 1 Cup unsalted butter ((226 grams))
- 1 Cup granulated white sugar ((200 grams))
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 cups all-purpose flour ((360 grams))

Method:
1. Preheat your oven to 350° F.
2. In a mixing bowl, cream together the butter and sugar until it's smooth and fluffy—about 3 minutes should do.
3. Beat in the extracts and the egg until well combined.
4. In another bowl, mix together the flour, baking powder, and salt. Gradually add this to the wet mixture, combining little by little.
5. If your dough seems crumbly, continue mixing for another 30 seconds to a minute. It should start to pull away from the bowl nicely.
6. If it's still too dry, transfer the dough to your countertop. Dust the surface as needed, wet your hands, and knead it till it's smooth.
7. Do not chill the dough! Instead, divide it into 2-3 manageable portions. Roll each on a floured surface and cut to your desired shape, keeping them around 1/4 inch thick.
8. Bake in your preheated oven for 6-8 minutes. Allow the cookies to cool on the sheet until firm, then transfer them to a cooling rack.