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Lemon Curd Tarts

INGREDIENTS Lemon Curd 1/2 cup fresh squeezed lemon juice 2/3 cups granulated sugar 2 Whole organic eggs 2 organic eggs, yolks only 1/2 cup unsalted butter pinch of sea salt 1 Package Pepperidge Farms puff pastry sheets or shells DIRECTIONS To make the Lemon Curd: Bring 1 -inch of water to a boil in a large pot. Whisk together eggs, egg yolks, lemon juice, salt, and sugar in a large stainless steel bowl, or double boiler. Place over boiling water and cook, stirring occasionally until mixture thicken and coats the back of a spoon. Remove from heat and whisk in butter, whisking until thoroughly melted and mixture is smooth. Pour lemon curd into a sealed container and place in the...

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Blueberry Olive Oil Loaf Cake

INGREDIENTSFOR THE YOGURT LOAF CAKE: 75 ml olive oil 150 g fat free Greek yogurt 2 large eggs 1 Tbsp honey 50 g demerara 100 g white sugar juice and zest of 1 lemon 1 tsp vanilla bean powder 210 plain flour 1 1/2 tsp baking powder 200 g blueberries FOR THE YOGURT GLAZE 75 ml Greek yogurt zest and juice of 1 lemon Tbsp icing sugar to taste INSTRUCTIONS For the cake, mix the wet ingredients (yogurt, olive oil, eggs, juice and zest of the lemon and honey together in a bowl. Whisk until the mix comes together and is smooth. In another bowl combine the remaining ingredients. Add the wet mixture to the dry and mix until a...

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Chocolate Peanut Butter Cheesecake Cake

Ingredients Chocolate Cake: 1/2 cup butter 1 cup granulated sugar (or a natural granulated baking sweetener that measure 1:1 with sugar) 2 large eggs 1/2 cup skim milk (or full fat or almond milk) 1 1/4 cup all purpose flour (or plain flour) 1/2 cup unsweetened cocoa powder 2 teaspoons level baking powder 1/4 teaspoon salt 1/4 cup boiled water brewed with 2 teaspoons instant coffee (or 1/4 cup strong brewed coffee)*, at room temperature Cheesecake: 1 cup (8 oz | 250 g) light cream cheese, at room temperature 1/3 cup natural powdered sweetener (or sugar) 1/4 cup creamy peanut butter (do not use natural) 1/2 cup sour cream (or natural, plain, or Greek yogurt) 1 large egg 1 teaspoons cornstarch Chocolate Yogurt Glaze: (OPTIONAL) 3 1/2 oz | 100g 70% dark or milk chocolate 3 1/2 oz | 100g vanilla or naturally sweetened Greek yogurt** Peanut Butter Yogurt Frosting: (OPTIONAL) 1/2 cup vanilla or naturally sweetened Greek yogurt , room temperature...

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Dump And Bake Meatball Casserole

Ingredients 1 (16 ounce) package uncooked rotini pasta 1 (25 ounce) jar marinara sauce 3 cups water 1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using) 2 cups shredded mozzarella or Italian blend cheese Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley for garnish) Instructions Preheat oven to 425 degrees F. In a large baking dish (about 9 x 13), stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 35 minutes. Uncover; stir. At this point you should check the pasta to make sure that it is al dente (firm but just about finished cooking). If it’s still too hard, cover the dish...

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Tiramisu Cheesecake

Ingredients FOR THE CRUST: 1-½ cup Gingersnap Cookie Crumbs ¼ cups Butter, Melted FOR THE FILLING: 2 Tablespoons Unflavored Gelatin 2 cups Heavy Cream, Divided Use 4 whole Large Egg Yolks ½ teaspoons Salt ⅔ cups Sugar 1 pound, 1-⅔ ounces, weight Mascarpone Cheese ½ cups Brewed Espresso, Cooled, Divided Use 12 pieces Ladyfingers ¼ cups Cocoa Powder Preparation Preheat oven to 350 F. Grease a 9-inch springform pan. Line the bottom and side of the pan with parchment paper. Set aside. Make the crust by mixing all of the crust ingredients together with a fork. Press the mixture onto the bottom of the springform pan. Bake crust for 15 minutes. Set aside to cool completely. Put 1/4 cup of cream in a small bowl and sprinkle gelatin over it. Allow...

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