Posts Tagged ‘cream cheese frosting’

by Caitlin Saniga

Key lime cake

How pretty is this key lime cake? Green cakes pull double-duty this time of year for me: Not only is Sunday St. Patrick’s Day, but Saturday is my birthday! I’ve always requested citrus-flavored cakes for my birthday, usually lemon, orange or lime. But this key lime cake is truly terrific, especially with the smooth cream cheese icing and extra tang from the fresh lime juice. What kind of cake do you like to have on your birthday?


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by Caitlin Saniga

This recipe was inspired by some leftover cream cheese icing and a sweet potato I didn’t know what to do with. Don’t you love using what you have?


  • 1 medium sweet potato
  • 1 teaspoon orange zest, from 1 orange
  • 2 tablespoons orange juice, from 1 orange
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • 1 teaspoon honey
  • 24 wonton wrappers
  • canola oil

Cream cheese frosting sauce:

  • 2 ounces cream cheese, room temperature
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, cut into pieces, room temperature
  • 3/4 cup confectioners’ sugar

For these fried wontons, I decided to go with the simple one-fold method. When they were finished, they almost looked like little empenadas. Heyyy… maybe there’s a guide idea there.

To make the wontons:

Preheat the oven to 400 degrees. Line a baking sheet with foil. Prick the sweet potato all over with a fork, and place it on the baking sheet. Bake the sweet potato for 30 minutes or until it has softened and the skin starts to pull away. Let the sweet potato cool for 5 to 10 minutes before pulling away the peel. Cut it into pieces and add it to the bowl of a food processor.

Add the orange zest, orange juice, vanilla, cinnamon and honey to the bowl of a food processor. Pulse until there aren’t any bumps in the mixture. Adjust seasonings if necessary.

Assemble the wontons by placing a rounded teaspoonful of the sweet potato mixture in the center of each wonton wrapper. Use a wet fingertip to trace the edge of the wonton wrapper, fold the wonton as desired and press the wet edges to seal. Repeat this process with the remaining wrappers.

Pour canola oil into a large pan so that it’s about 1/2 inch thick. Place the pan over medium heat and let it sit until it’s hot, about 5 minutes. In the meantime, prepare a cooling rack by covering it with paper towels.

To check whether the oil is hot enough, you can carefully flick a few drops of water at the oil. If they sizzle and pop immediately, the oil’s ready.

Add 6 of the wontons to the pan, and allow them to cook until they bubble up and turn-golden brown on the bottoms, no more than 20 seconds. Flip the wontons and cook for no more than 20 seconds longer. Using a pair of metal tongs, transfer the wontons to the cooling racks. Repeat these steps to finish the wontons.

If you can’t tell by now, I’m a big fan of frying wontons. I’m not super into deep-fried vegetables or fried chicken, but I love a good crispy wonton.

To make the cream cheese frosting sauce:

In the bowl of an electric mixer, beat the cream cheese and vanilla until light and creamy, about 2 minutes. With the mixer on medium speed, add the butter, beating until incorporated.

Reduce the mixer speed to low. Gradually add the sugar, beating until incorporated. Transfer the frosting to a small microwave-safe container and warm it in the microwave 10-30 seconds, until it’s soft and somewhat runny.

Serve warm alongside wontons.

Makes 24.

* Want One? is our October guide that pays homage to the wonton, a traditionally steamed, fried, baked or boiled dumpling that can be filled with an array of goodies. We’ll feature meatless, meat-full and dessert renditions.

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