Cream Cheese Puffs

Cream cheese puffs

Original recipe can be found here


Pillsbury Crescent roll- 1 box

cream cheese, at room temperature-4 ounces

garlic powder-3/4 tsp

red chilly powder-1/4 tsp

 finely chopped cilantro-1 tbsp


In a bowl, mix cream cheese, garlic powder, red chilly powder and cilantro . Keep aside.

cream cheese puffs

Cut out a wax paper or parchment paper, open the crescent roll, split it into 2 halves and join the perforated lines together and apply the cream cheese liberally on one side.

cream cheese puffs

Roll this and close both ends. Roll this in parchment or wax paper and keep aside . Do the same with the remaining dough and take both the rolls and place in the refrigerator for 2 hours.

cream cheese puffs

Pre-heat the oven to 375 degrees, cut the rolls into 4 or 5 pieces, and place them on a cookie sheet or baking sheet lined with parchment paper. Bake for 12 to 14 minutes. Remove and let it cool for 2 minutes. Transfer to a serving platter and serve with sauce of your choice. Enjoy!

cream cheese puffs

Cakes n bakes

Coconut Cupcakes

Coconut cupcakeCoconut cupcake


1 1/2 cup  – all purpose flour

1 1/2 tsp -baking powder

1/4 tsp- salt

1 tsp- lemon zest

1/2 cup –unsalted butter (room temperature)

1 cup- granulated white sugar

2- large eggs

1 1/2 tsp – pure vanilla extract

1/2 cup milk

Cream cheese frosting:

2 1/2 cup – confectionary sugar

4 tbsp- unsalted butter (room temperature)

4 ounce- cream cheese (room temperature)

1/2 tsp- pure vanilla extract


2 cups- roasted unsweetened shredded coconut flakes


Pre heat the oven to 350 degrees F. Line up 12 muffin cups with paper liners.

Beat the butter in your electric mixer or stand mixer for two minutes. Add the sugar and beat for 4-5 minutes until smooth. Add eggs one at a time and beat well. Mix in vanilla extract until soft and fluffy. Add flour and milk alternatively (starting and ending with flour) and mix everything until well incorporated.

Coconut cupcake

Evenly fill all the liners.

Coconut cupcake

Bake for 18-20 minutes or until a toothpick inserted comes out clean. Do not over the cupcakes.

Coconut cupcake

Allow it to cool on a wire rack. Smear the frosting on the cupcake using a spatula and garnish with roasted shredded coconut flakes on top. (Dip the frosted side of the cake in a bowl containing coconut flakes).


Beat butter and cream cheese until smooth (2-3 minutes). Add vanilla extract and beat for a minute. Mix sugar in small portions at a time and  beat well until it forms stiff peaks. Add a tablespoon of milk if too thick or add little sugar if the mixture is thin.

Coconut cupcake

Coconut cupcake

Coconut cupcake