Quick Mini Chocolate Cheesecakes

Graham crackers are awesome- if you have these on hand you can make a variety of mini treats....  top them with strawberry preserves and sliced banana with a drizzle of chocolate for a "Banana Split" or spread with Almond butter, drizzle of melted chocolate and sliced bananas or spread some lemon curd on top with a dallop of whipped cream- imagine all the lovely variations of mini "pies"... Dessert in our house happens almost every night so being able to do quick, small portioned, and healthier versions is really important.  A new favorite grocery staple is ricotta cheese, not only is it creamy and yummy enough to eat with your grapes or spread on toast with a drizzle of honey... but it also make a great base for our mini "cheesecakes" and it has a host of health benefits:  it's high in protein, calcium, and it's is a great source of phosphorus (20%), zinc (10%) and selenium (26%) and a good source of Vitamin A, Riboflavin and Vitamin B1...  Plus it is rich in Omega-3 and omega-6 fatty acids ( Known to help prevent heart disease and cancer, and are healthy for the body)  Mix it in with some antioxidant rich dark chocolate, and top with with fresh berries all on a bed of whole grain graham cracker for a crust... and feel good that you are eating such a healthy treat!

(Makes 4 servings, or 8 Cheesecake Crackers)

1/4 cup dark chocolate chips, melted
1/2 cup low fat Ricotta Cheese
4 sheets of Graham Crackers, Honey Low Fat
1 small package of fresh raspberries


Directions

Combine melted chocolate and ricotta in a small bowl.

Spoon 2 tablespoons of the mixture on each graham cracker

Top with fresh raspberries

Strawberry Gelatin Icing

Birthday cakes are so much fun :)  Who doesn't love a sweet confection homemade especially to celebrate YOU?  This Strawberry "Iced" angel food cake has been a family tradition every year for our summer birthdays in June and July!!  It's a simple gelatin and fresh strawberry treat that can be poured over an already prepared store bought angle food cake, or you can slice the angel food cake in layers and fill it up inside as well!  It's a cool and creamy, just sweet enough icing that is decadent but refreshing at the same time!  Make this for your summer birthdays and they will be so impressed.  Below you will find our family recipe for the strawberry icing ( which can be used on cupcakes too)....

1 tablespoon unflavored gelatin ( Knox)

1/4 cup cold water

1 1-pound package frozen sliced strawberries, thawed 

1 tablespoon lemon juice

1 cup cream, whipped

Add gelatin to cold water.  Drain 1/2 cup strawberry juice from thawed strawberries.  Bring juice to a boil in a small saucepan and stir in softened gelatin.  Add remaining strawberries and lemon juice.  Cool until very thick.  Fold in whipped cream. 

For a layered cake:

Slice cake horizontally into 3 equal layers.  Spread filling between layers and top of the cake.  Refrigerate cake until firm before serving. Serves 8.

Early Morning Biscotti with Cherries, Almonds and Chocolate

Over the holidays for the annual cookie party, Jamie made the most incredible biscotti for her cookie recipe.  It had orange zest, pistachios and was dipped in white chocolate- and so incredibly tasty!  So imagine our surprise to find a similar, and healthier, version of biscotti in our favorite go to cookbook So Easy, Ellie Kreiger.  It's not hard to make, just a little time consuming.  The process is to make the dough, easy, then form in a log and bake it for 25 minutes, cool for 15 minutes, carefully slice ( it does crumble so use a sharp knife and be gentle and slow!), place slices back on cookie sheet, bake 10 minutes, flip over and bake 10 more minutes.  So, this was done on a lazy, well we had some time, Sunday and we're enjoying it and sharing it all week long!  The combination of almonds, chocolate and cherries is certainly a favorite; you can also switch out these 3 ingredients with anything similar you may prefer or have on hand... pistachios, cranberry, white chocolate.... pecans, golden raisins, caramel baking chips.... and so on.  Give it a try, you won't be sorry... till they are all eatin up!

Ingredients

(adapted from So Easy, Ellie Kreiger)

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
Zest of one orange
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
1/2 cup dark chocolate chips, finely chopped
Directions

Preheat oven to 350 degrees F.

In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

Yield:

12 biscotti, 1 biscotti is a serving

One Bowl Chocolate Cake with Bananas

Craving moist chocolate cake without all the guilt and mess in your sink?  Well this recipe from Eating Well is your ticket,

12 servings

Ingredients

3/4 cup plus 2 tablespoons whole-wheat pastry flour, (see Ingredient Note)

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup nonfat buttermilk, (see Tip)

1/2 cup packed light brown sugar

1 large egg, lightly beaten

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup hot strong black coffee

Confectioners' sugar, for dusting

Preparation

1.Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray. Line the pan with a circle of wax paper.

2.Whisk flour, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add buttermilk, brown sugar, egg, oil and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Add hot coffee and beat to blend. (The batter will be quite thin.) Pour the batter into the prepared pan.

3.Bake the cake until a skewer inserted in the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the wax paper and let cool completely. Dust the top with confectioners’ sugar before slicing.

Tips & Notes

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Nutrition Per serving: 139 calories; 3 g fat ( 1 g sat , 2 g mono ); 18 mg cholesterol; 26 g carbohydrates; 2 g protein; 2 g fiber; 212 mg sodium; 60 mg potassium.

Christmas Cookies!!!!

Merry Christmas!  We made some holiday favorites this weekend, Gingersnaps, Pecan Cups, and Double Chocolate Peppermint Bark- all taste tested and approved, so rest easy, if you make these cookies Santa will surely give you what you asked for this year! 

Pecan Cup Cookies

Filling

1/2 C. chopped pecans
1 egg

3/4 C. brown sugar

1/2 tsp. vanilla

1 pinch salt

Crust/dough

1/4 C. butter

1-3 oz. pkg. cream cheese

1 C. flour

Directions:

- Spray 24 count mini muffin pan with Pam or the like.

- Cream butter and cheese, add flour, and blend well.

- Divide into quarters. Then divide each half into quarters.

- Make a small ball and drop into pan, fit each ball to cup.

- Fill each cup w/ filling, do not overfill, you should see the crust

- Then bake at 350 F for 17 minutes. Then at 250 F for 10 minutes.

- Knock pan to loosen, do not cool in pan.

- Place on cooling rack and sprinkle with powdered sugar

yeild: 24 Cups

Gingersnaps

1 C. sugar

3/4 C. margarine, softened (you can use butter)

1/4 C. molasses

1 egg

2 C. flour

2 tsp. soda
1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. cloves

Directions:

- Lightly grease cookie sheets

- Combine first 4 ingredients; blend well

- Stir in remaining ingredients

- Chill dough

- Heat oven to 375 F

- Shape dough into 1" balls, roll in sugar

- Place 2" apart on cookie sheet

- Bake 8-10 minutes; cool 1-2 minutes

 Yeild: 6 dozen cookies

Double Chocolate Peppermint Bark

1 pound Dark Chocolate

1 pound White Chocolate

1 ½ teaspoons peppermint extract (divided)

6 Candy Canes, crushed

Directions:

- Line a jelly roll pan ( or 12 1/2 x 17 1/2 x 1 edge) with parchment paper

- Place candy canes in a plastic bag, crush in to 1/4-inch chunks or smaller

- Melt the dark chocolate in a double boiler, stir in ½ tsp. peppermint extract

- Pour mixture evenly onto prepared pan and place in the freezer to harden

- Melt the white chocolate in a double boiler, stir in 1 tsp. peppermint extract

- Pour mixture onto dark chocolate layer in cookie sheet, spread evenly quickly and top with candy canes

- Place in the refrigerator for 45 minutes or until firm

- Remove from cookie sheet and break into pieces (like peanut brittle)

Yeild: 2 pounds of candy

Thanksgiving WIth Friends

Thanksgiving is a great time of year to spend time with friends and make traditions.  This year was our second in a row celebrating Thanksgiving a week prior to the real deal, with all of our friends!  Rob and Laura hosted in their beautiful new home, which meant they made the turkey.  It turned out so flavorful and juicy, just like the pros- it was perfection! We brought along some Triple Chocolate Pumpkin Pie and the Roasted Garlic and Chive Mashed Potatoes ( recipes below).  Other tasty additions to our meal included Green Bean Casserole, fresh bread rolls, Sweet Potato Casserole, Lemon Almond Broccoli, Mixed Green Salad with Apple and Apple Dressing, Stuffing, Gravy... and then for a dessert cocktail Lauren brought along homemade Irish Cream- which was so good I can't even put it in to words to do it justice!  Our Chocolate Pumpkin pie was rivaled only with a delicious homemade Pumpkin Pie- the verdict was Chocolate was very rich and almost similar to a cheesecake and the Original Pumpkin pie was perfect, light, creamy and the perfect blend of pumpkinny spices!


Triple-Chocolate Pumpkin Pie
Serves 12
( the filling made enough to fill 2- 9" pie crusts, go for a store bought graham crust if desired!)
FOR THE GRAHAM CRACKER CRUST
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

FOR THE FILLING
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Directions

1.Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.

2.Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
3.Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

4.Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

5.Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Read more at Marthastewart.com: Triple-Chocolate Pumpkin Pie - Martha Stewart Recipes

Roasted Garlic and Chive Mashed Potatoes
( Serves 12)

Ingredients:
5 pound bag of Yukon Gold potatoes, washed and cut in to cubes
1 stick un-salted butter, cut in tablespoons
1 head of garlic, roasted
1/4 cup chives, chopped
1/2 cup buttermilk, lowfat

Salt and Pepper

To roast Garlic, wrap the whole clove rubbed with olive oil in foil and bake in the oven for 30-45 minutes at 350.  It should be soft and fragrant. 

Place potatoes in a large pot with water to cover.  Bring to a boil, then reduce to simmer and cook for 30-35 miutes, until potatoes are fork tender.  Drain, return to stove in pot.  To fully dry potatoes, keep flame on under the pot and toss potatoes around until steam ceases.  This keeps your mashed potatoes light and fluffy not pasty. 

Using a fork or hand masher, blend in the whole head of garlic by squeezing each clove out of its shell.  Add in the butter ( save 2 tablespoons), mashing well after each tablespoon.  Slowly add in buttermilk, you may not use all, just mash in till desired consistancy.  Salt and Pepper, add chives and more butter to taste.

Dark Chocolate Dipped Bananas

Chocolate.... Bananas.... Chopped pecans.... We're not sure we need to say more.... try these out and you really won't miss ice cream ever again.


Ingredients:
4 medium ripe but firm bananas
8 wooden craft sticks
3 tablespoons finely chopped Pecans
6 ounces good quality dark chocolate (60 to 70 percent cocoa solids), chopped




Peel, then cut each banana in half crosswise and insert a craft stick into each half. Place on a tray, cover with plastic wrap and place in the freezer until frozen, about 3 hours.

Place the peanuts in a shallow dish or on a plate. Melt the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the bottom of the top pan. Pour the melted chocolate into a tall glass. Dip each frozen banana into the chocolate, turning it to coat, and immediately roll in the peanuts. Place on a tray covered in waxed paper. Serve immediately or wrap individually in plastic wrap or waxed paper and freeze for up to 2 weeks.

Weekend with Heidi and Alejandro!

There is one really, truly special thing that happened while I was living in Wisconsin- meeting two wonderful new friends, Heidi and Alejandro. These two have very kind hearts and made living alone in the middle of WI bearable. Sharing their homemade meals, inspired by Costa Rican cuisine, prepared by the Chef du Jour Alejandro, I was spoiled. I will never forget their generosity and am very grateful for the continued growing friendship we've kept. So this past weekend we stayed with these two incredible hosts, for our annual Maywood Earthride. While Heidi and I took on 70 miles of the uphill in the wind Kettle Moraines, the boys stayed home and cooked a champion feast! On the menu for the weekend: turkey quesadillas packed with fresh grilled veggies, egg skillets, veggie hash, beignets with mango sauce, mango sauce glazed fruit salad, and slow cooked short ribs with plantains, chayote, yucca with sweet corn over a bed of hot rice.... mmmmmm. Jason and I got an education on using new exotic veggies as well as USING all your groceries, and I mean utilizing each left over or ripened banana to create exquisite meals that taste anything but leftover. For instance, the turkey used in those loaded quesadillas was in the fridge from a recent roasted turkey dinner and after eating all those delectable beignets, we had leftover mango sauce, so Heidi tossed that in to a fresh fruit salad! It's simple things you can do to really get the most out of your food with very little waste. Next time you're about to reheat the same meal from tonight's dinner, think of a creative way to incorporate it in to a whole new dish, like soup or quesadillas or even a baked savory tart!

The dish we are going to blog about is the dessert BEIGNETS... (pronounced: bey-nyay) it is a pastry made with deep fried dough and then Alejandro creates decadent sauces to drizzle on the top- this time was the aforementioned Mango Sauce... read on and try it yourself... if you don't have a deep fryer just use canola oil and your large dutch oven pan!

For the Sauce, you'll need
1 large mango, skin and seed removed then chopped
1 cup water
1/4 cup sugar

Add all ingredients into a medium sauce pan, bring to a boil. Reduce heat to a simmer, using a hand immulsion blender, blend the mixture till smooth. Continue to reduce the mixture until thickened, about 25 minutes total.

For the Dough
1 cup water
pinch of salt
1/4 cup sugar
1 cup flour
3-4 large eggs (4 if the eggs are on the small side)
2 teaspoons vanilla

Bring the water and pinch of salt to a boil in a large sauce pan, dissolve the sugar, then remove from the heat and slowly stir in the flour, it will get thick but contune to stir constantly until the mixture is smooth- no lumps! Then add in one egg at a time, making sure to completely incorporate each egg before adding the next one. Last, stir in the vanilla.

To Make the Magic happen...

Get your oil HOT whether it's on your stove or in the fryer. Then using 2 spoons scoop and scrape the mixture ( like cookies) in to the hot oil, don't over crowd them, they puff up. They cook for about 7 minutes total until golden brown.

Serve with powdered sugar sprinkled on top and drizzled with your Mango sauce.... ENJOY :)

Thank you again to our amazingly generous, wonderful friends for having us over and taking such great care of us, we can't wait to have you back at our place next time!