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Tuesday, December 27, 2011


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12 oz regular cream cheese, softened 
6 large eggs
1 tbsp olive oil
1 tsp vanilla extract
11/2 tsp baking powder
3/4  tsp baking soda 
2 cups shredded Monterey Jack cheese

Preheat oven to 375°F (190°C). Grease 2 nonstick large cookie sheets.  In food processor with sharp blade or in large bowl with mixer, process cream cheese.  Add eggs, olive oil and vanilla extract; process well on low speed.  In medium bowl, combine Gluten-Free Bake Mix  baking powder and baking soda. Add to cream cheese mixture and process until thickened.  Add cheese and process until incorporated.  Place 2 level ice cream scoopfuls in each form (use a spoon to scoop out the dough).  Using a frosting knife, smooth the surfaces and shape the buns. 

Bake buns in oven 25 to 30 minutes, or until golden brown.  Cool and refrigerate; keep a few out as their texture changes in the refrigerator.  Nuke refrigerated buns briefly or toast them to enjoy again.