This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.
Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.
For the Filling:
Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.
Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.
Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.
Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.
Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.
My ravioli mold proved once again that 26 bucks I spent on it was not a waste of money. After I posted my first recipe for ravioli in a red, tomato-based sauce, I got obsessed with the thought of making the ravioli in a different type of sauce, this time – white, creamy, and cheese-based. And, I didn’t want ravioli to be filled just with cheese as most store-bought ravioli seem to be: instead I wanted a veggie and creamy ravioli filling, and goat cheese and spinach proved to be a perfect match for each other. I am very happy to present you with this simple recipe for ravioli with goat cheese and spinach filling in a light Parmesan cream sauce with mushrooms.
The accompanying sauce is pretty basic but it’s made completely from scratch: cheese and cream with sauteed mushrooms and garlic plus seasonings. The sauce lightly coats ravioli creating the perfect creaminess to complement the pasta. The ravioli filling, made with goat cheese, chopped spinach, and nutmeg plays a leading role in this recipe, with each ingredient contributing something different to the overall flavor: goat cheese provides richness and creaminess, spinach – savory side, and nutmeg contributes sweetness with a savory accent.
Ravioli mold did a great job this time, just like before. 100% of my ravioli came out free of air pockets, and upon boiling 24 ravioli (double the recipe here), only 2 of them got little cracks in pasta and even that because I overfilled some of them with the filling and the pasta dough got really thin in some places and burst. None of ravioli got open along the seams. The texture of pasta dough was perfect, too: so soft and thin and yet just of the right consistency to keep ravioli together.
INGREDIENTS: Ingredients for ravioli dough from scratch (makes 12-18 ravioli using mold):
1 1/4 cup flour
1/4 cup hot water
1/4 teaspoon salt
Ingredients for ravioli filling (makes 12-18 ravioli, using mold):
1/3 cup cooked spinach (or 1/2 bunch raw spinach – to be cooked)
2 oz goat cheese
1/3 cup Parmesan, grated
salt and pepper
Ingredients for mushroom and parmesan cream sauce:
2 tablespoons olive oil
1/2 pound mushrooms, sliced
4 garlic cloves, chopped
2 tablespoons white wine
1 cup half-and-half
1 to 1 1/2 cups parmesan cheese, grated
chopped chives, leeks, for garnish
INSTRUCTIONS: To make ravioli dough:
Mix flour with salt.
Stir water with egg until well mixed.
In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
You can find complete recipes of this Ravioli With Goat Cheese And Spinach Filling In Parmesan Cream Sauce in juliasalbum.com
Yes it’s that time of year! Time to enjoy warm days outside, calm days at the sunlit beach, or just to relax in your backyard – lying a hammock as you bask in the warmth of the sun on your skin, while enjoying long sips from of tall glass of this ice cold Sparkling Raspberry Lemonade. There’s my ideal summer, now I just need that comfy hammock with an extra soft and plush pillow. But for now, at least I have this irresistibly refreshing fresh raspberry lemonade!
I love lemonade lately (yes I still have one more lemonade recipe to share). I love it’s balance of sweet and tart and when you use fresh fruit it makes a world of difference. None of that bottled lemon juice that has been sitting on the shelf for months.
I keep thinking I need to do a lemonade stand with my kids and I want to sell real deal lemonade like this – for those one or two kind people that actually stop (memories as a kid :). Imagine their surprise when they think they are just being nice and they’re going to pretend to enjoy that glass of overly sweet Kool Aid, when suddenly they get something like this instead. Well worth the 50 cents!
Save this recipe because you need to try it at least once this summer while all those gorgeous, vibrantly flavored fresh raspberries are in season.
12 oz fresh raspberries
1 cup fresh lemon juice, chilled
1/2 cup cold water
1/2 cup granulated sugar (or to taste)
1/2 cup honey
1 liter (33.8 oz) sparkling water or club soda, chilled
Fresh mint and ice, for serving
Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.
In a large pitcher (if you don’t have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.
You can find complete recipes of this Sparkling Raspberry Lemonade in cookingclassy.com
~ These Easy Chicken Parmesan Wraps are a super-fast 15-minute meal! You can even make them completely ahead – and they’re freezable, too! Perfect for grab-n-go eating on the run! All the cheesy, saucy, comforting flavors of your favorite chicken parmesan casserole … yet so quick and simple! ~
Let’s all channel our inner third-grader and remember how we loved learning about adjectives. Because what’s better than a fun, little, unexpected, impromptu, (whoa – four adjectives right there!) grammar lesson? Right?!?! Yay, grammar!
Oh come on! Stop groaning and think … adjectives. Think … Chicken Parmesan adjectives. What comes to mind?
Maybe Ooey-Gooey, Cheesy Chicken Parmesan? (Good job!)
Or Saucy Chicken Parmesan …
Comforting Chicken Parmesan …
Baked Chicken Parmesan Casserole …
Now you’ve got it!
So how about: On-the-go Chicken Parmesan, Make-ahead Chicken Parmesan, Hand-held Chicken Parmesan, 15-minute Chicken Parmesan? Whoa – hold up there! Say what??? That’s crazy talk!
When did an ooey-gooey, saucy, cheesy Chicken Parmesan Casserole become a 15-minute, hand-held, on-the-go, make-ahead recipe?!?!?
Today, friends. Today!
Not only do you get a free grammar lesson, but you also get a revolutionized, new-and-improved, perfect-for-busy-people version of Chicken Parm (with all the adjectives I can think of to throw at you along the way)!
1 ½ teaspoons Italian seasoning (make sure yours is a salt-free blend)
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup your favorite marinara sauce
¼ cup finely chopped fresh basil
4 Flatout breads (we used Light Italian Herb)
1 cup shredded, reduced-fat Italian cheese blend
Additional marinara sauce, warmed for dipping, if desired
Place shredded chicken in a medium bowl. Add Italian seasoning, salt, and black pepper, and stir well to combine.
Add marinara sauce and basil to chicken mixture, and stir to combine again.
Optional: If you want your filling piping hot, you can microwave the chicken mixture at this point for about 60-90 seconds. (Even if you choose to skip this, your filling should still be pleasantly heated after the wraps are seared in the skillet in step 7. If you are prepping these as make-aheads, skip this optional step.)
Lay 1 Flatout flatbread on work surface, and sprinkle ¼ cup of cheese down the center, leaving a large border all around the cheese. Spread ¼ of the chicken mixture (about a heaping ½ cup) on top of the cheese.
This recipe is beyond a long time in the making. I’ve been trying to make this loaf on and off for years.
I can’t even tell you how much I have obsessed, tried, trialed, and failed at it. Until now.
If you’ve ever had Starbucks’ Lemon Loaf, you know how good it is. Full of lemon flavor, moist, dense, and rich.
Anything that good I shouldn’t want to learn how to make at home, but I couldn’t leave well enough alone.
I’ve tried countless internet recipes for lemon poundcake and some were ‘fine’ but not quite perfect while others were total fails. And I definitely didn’t want to go the cake mix route.
I’ve tried using butter creamed with sugar versus oil whisked with sugar. I’ve tried various combinations of whole eggs and yolks, cake flour and all-purpose flour, and endless variations of lemon juice, lemon zest, and lemon extract. I even sent one almost-a-possibility-but-not-quite to my mom to have her trial it.
Something as ‘simple’ as a poundcake eluded me for ages until I rediscovered and slightly adapted my own 2012 recipe for Blueberry Yogurt Cake with Lemon Vanilla Glaze.
It’s an easy, no-mixer, one-bowl, whisk-together batter. From my existing recipe, I added an extra egg, omitted the blueberries and incorporated lemon zest and lemon extract into the batter, and baked it in a loaf pan rather than a cake pan. Love it when the answer to my poundcake prayers was right under my nose.
It’s soft, springy, and moist without being heavy or dry, problems which often plague poundcake. Nor is it oily which sometimes happens with the Starbucks’ version. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used.
The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory. And just think of all that money you’ll save by making it at home. That’s almost dangerous.
3 large eggs
1 cup granulated sugar
1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
1/2 cup canola or vegetable oil
2 tablespoons lemon zest
1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice – see step 4 in directions)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt, or to taste
1 cup confectioners’ sugar
3 tablespoons lemon juice, or as necessary for consistency
Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
Drizzle in the oil while whisking to combine.
Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.
You can find complete recipes of this THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT) in averiecooks.com
We’re LOVING this fun twist on classic stuffed peppers! These Cheesy Spinach Stuffed Peppers are packed with an entire BOX of fresh baby spinach and loaded with so much flavor, you’ll forget you’re eating #alltheveggies
I’m going to keep things short and sweet today because I want you dancing around the kitchen as soon as possible! Deal? Deal!
This recipe was one of those “ohmygosh what on Earth is living inside my crisper?!” moments where my veggie drawer was near bursting at the seams. I had gone on a bit of a pepper spree on my last grocery run and had picked up spinach on BOGO to boot. Lots of perishable goodness that HAD. TO. GO!!!
Stuffed peppers to the rescue!
These tasty veggie stuffed veggies hit the spot as a speedy lunch and would make a great pairing to your favorite protein for dinner, or a great main dish to pair with a big salad for all the vegetarians out there. Super tasty. Super flexible. Super OMGMAKETHIS.
That’s a word, pinky promise.
Without further adieu, on to the recipe!
1/2 cup rice
1 cup water
1/2 tsp oil (coconut, olive, avocado)
1 clove garlic, smashed and minced
1 (5 oz) package of fresh spinach
1/2 tsp dried basil (or try fresh!)
1/4 tsp red pepper flakes
1/4 tsp oregano
salt and pepper to taste
1 cup grated mozzarella cheese, plus extra for topping
1/3 cup crumbled feta cheese
2 bell peppers
fresh parsley to garnish (optional)
Cook rice in water until fluffy via your favorite method: stovetop, rice cooker, or pressure cooker.
Depending on method chosen this will take 10 (pressure cooker) to 20 (rice cooker + stovetop) minutes.
Preheat oven to 350 degrees F.
Heat a skillet with oil and sauté garlic and spinach until tender and fragrant.
Season with basil, red pepper flakes, oregano, salt, and pepper.
Add cheese, saving a little extra for topping if desired.
Stir in your rice and mix well. Remove from heat.
Slice your peppers in half, removing the veins, stems, and seeds.
You can find complete recipes of this CHEESY SPINACH STUFFED PEPPERS in peasandcrayons.com
Make this. Make this cheesecake soon. Today, if possible. But I suppose tomorrow will do as well.
As a lover of cheesecake in all it’s flavors and forms, this key lime version has completely stolen my heart. It’s downright incredible. Light and creamy and perfectly tangy, it solidifies the fact that while chocolate is my soulmate and first dessert of choice, there are a handful of non-chocolate desserts (this cheesecake and another creamy lime pie, in particular), that are so delicious, little ol’ dark chocolate should maybe start to look over its shoulder a bit more often.
1 1/2 cups graham cracker crumbs (about 14 rectangle graham crackers, crushed)
2 tablespoons granulated sugar
6 tablespoons butter, melted
3 packages (24-ounces total) cream cheese, softened to room temperature
1 cup granulated sugar
1 tablespoon cornstarch
Zest from 1 lime, about 1-2 teaspoons
1/2 cup key lime juice OR 2 tablespoons fresh lemon juice + 6 tablespoons fresh lime juice
3 large eggs
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Limes or additional lime zest for garnish, optional
Preheat the oven to 300 degrees F. Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9-inch springform pan.
In a medium bowl, stir together the graham cracker crumbs and sugar. Add the melted butter and mix until the graham cracker crumbs are evenly coated in sandy in texture. Press the mixture into the bottom and 1/2-inch or so up the sides of the prepared pan.
Bake the crust for 15 minutes. Remove from the oven and let cool while you prepare the filling.
In a large bowl with an electric mixer (or in the bowl of an electric stand mixer), whip the cream cheese, sugar, cornstarch and lime zest together until smooth and creamy, 1-2 minutes, scraping down the sides of the bowl as needed. Add the lime juice (or lemon + lime juice) and mix until combined. Add the eggs and mix until just combined (over mixing can cause the cheesecake to crack while baking thanks to all the extra air beat into the filling).
Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe.
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika or regular paprika
4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 1/4 cups long grain rice
1 cup canned black beans, rinsed and drained
1 4 ounce can diced green chile peppers
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro
Crumbled Cotija cheese (optional)
Avocado slices (optional)
In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside.
In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro.
Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.)
You can find complete recipes of this Spicy Grilled Chicken with Baja Black Beans and Rice in bhg.com
This easy homemade salted caramel sauce is perfect for topping on ice cream or almost any dessert!
Have you ever made your own caramel sauce? It’s actually pretty easy to make and beats anything you would buy from the store. I usually have most of the ingredients on hand and it only takes about 15 minutes to make, not including the cooling time.
For this recipe you’ll just need a few simple ingredients – water, sugar, heavy cream, butter, vanilla, and some salt. I love salted caramel, but if you’re not a fan you can easily reduce the amount of salt to your personal preference. I use a full teaspoon which may seem like a lot, but in my opinion it’s the perfect amount for this recipe.
A few things that are important for this recipe. Use a saucepan that’s a little bigger than what you need. Why? Because when you remove it from the heat and add the heavy cream, it will bubble up A LOT. It’s a good idea to do this part slowly and very carefully as well.
Also, I suggest having all of your ingredients ready when you take this off of the heat too. It makes the process much easier and you’ll avoid burning your caramel by accident. The amount of time it takes will vary, so be patient and keep a close eye on it the whole time.
¼ cup water
1 cup granulated sugar
⅔ cup heavy cream
3 tablespoons unsalted butter, cut into tablespoon size pieces
1 teaspoon vanilla
1 teaspoon salt (or to taste)
In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that’s a little bigger than what you think you will need. Stir constantly until the sugar has dissolved.
Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up a lot, so make sure to do this very carefully. Mix until everything is well combined.
Do you roast your veggies? If not, then stop what you are doing right now and make this Roasted Broccoli with Asiago, Garlic and Almonds!! I remember when I discovered what roasting does to vegetables that I went crazy. Like if-it-wasn’t-nailed-down I was roasting it crazy!!!
This awesome recipe is featured in Jennifer Farley’s new cookbook The Gourmet Kitchen. It’s utterly delicious in it’s simplicity, which is an overriding theme of most of Jennifer’s recipes. She perfectly describes them as “everyday gourmet recipes for the home cook.”
And with the Holidays right around the corner you NEED this book! Oh, and it just so happens we’re doing a GIVEAWAY (see below)! Is this your lucky day or what?!!
1½ pounds broccoli cut into small florets
3 tablespoons extra-virgin olive oil
2 cloves to 3 garlic sliced thin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 in medium lemon sliced half
3 tablespoons toasted slivered almonds
¼ cup freshly grated Asiago cheese
Preheat the oven to 425°F and line a baking sheet with aluminum foil.
In a large bowl, toss the broccoli, oil, garlic, salt, and pepper (see note). Spread evenly on the pan, drizzling any excess oil on top, and roast in the oven for 20 to 25 minutes until the florets are crispy and caramelized, but still a little tender. Check the broccoli after 15 to 20 minutes.
Squeeze the lemon over the broccoli and top with the almonds and cheese. Serve hot.