Rose Petal Cream Cheese Spread Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Mix the flour, baking powder and salt together in a small bowl and set aside.
• In a large bowl, beat the eggs with the sugar until they're a pale yellow. Add the flour mixture and beat until smooth.
• Next, measure the milk into a large glass measuring cup, and put it in a microwave set on high for 2 minutes. Add the scalded milk to the batter in a slow stream, beating until well combined. In the same measuring cup, melt the butter in the microwave. Add the melted butter to the batter along with the vanilla. Beat until well combined.
• Spray the muffin tin with pan release and fill the compartments 3/4 of the way. Bake the cupcakes until the tops are golden and the cupcakes spring back to the touch, about 15 to 20 minutes. Remove from the oven and let cool.
• To assemble, put the frosting into a pastry bag fitted with a large star tip. Pipe the frosting onto each cupcake in a circular pattern starting from the outside and working in, ending with a peak in the center. Place a rose petal standing up in the center of each cupcake.
• Put the cream cheese and butter in the bowl of a mixer and, using the paddle attachment on high, beat until the two are incorporated. Add the sugar and beat one minute more. Add the vanilla and grenadine and beat until a uniform pink. Refrigerate until ready to use. Let come to room temperature before using.
• Using a pastry brush, brush the petals with the egg whites and gently toss them in the sugar, making sure to coat both sides. Lay them on a cooling rack and allow them to dry overnight. Store in an airtight container.

Steps:

• In a small saucepan over medium heat, add the rose petals, sugar, rose water and lemon juice and bring to a boil. Cook until a thick pink syrup forms, about 10 minutes. Refrigerate until ready to use.
• Preheat oven to 275 degrees F.
• In a large bowl, add all of the graham cracker crust ingredients together and press it into the bottom and 1-inch up the sides of a springform pan. Refrigerate at least 15 minutes while making the cheesecake filling. Beat all of the filling ingredients together in a medium bowl and pour it over the graham cracker crust.
• Bake cheesecake for 1 hour. Turn the oven off and leave the cheesecake in oven, with the door closed, for 1 additional hour. Remove the cheesecake from the oven and chill thoroughly. Before serving, beat together the sour cream, sugar, lemon zest and vanilla. In a small bowl. Smooth the sour cream mixture over the top of the cheesecake. Cut into slices and garnish each with rose petal syrup.

Steps:

• 1. Cut off the tough bases of the blossoms and cut petals into strips. Pack tightly into a saucepan. Add the water and cook for 10 minutes or until soft. Strain off the juice into a saucepan, reserving petals, add sugar and honey.
• 2. Cook until it spins a fine thread, about 220 degrees. Add the drained petals and simmer gently for about 45 minutes. Stir in the lemon juice and keep on cooking slowly until it is thickened. Add some food color (optional). Pour into small jars and seal. Process 10 minutes in boiling water bath. Let jars sit on towel lined counter for 24 hours before storing.