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Guiltless Strawberry Swirl Cheesecake

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I have to be honest. When I come across a recipe that says “guiltless” or “skinny”, I don’t really expect the results to be very good. I was pleasantly surprised by how good this turned out though.  My husband even had a piece and his only complaint was that there needed to be more butter. Butthead.

I reminded him that this was supposed to be a low cal/low fat cheesecake. He said “oh…okay” and finished the rest. So, while this cheesecake isn’t going to be like the fat ladden ones, it will hit the spot. A piece has approx. 165 calories and 8 grams of fat.

Enjoy!

Ingredients:

  • cooking spray
  • 1 cup crushed graham cracker crumbs (6 sheets)
  • 2 tbsp light butter, softened
  • 8 oz package reduced fat cream cheese, softened
  • 1/4 cup sugar
  • 6 oz fat-free vanilla Greek yogurt
  • 2 large egg whites
  • 2 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp all purpose flour
  • 1/4 cup sugar free strawberry jam

Directions:

Heat oven to 350°. Coat an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, and flour. The mixture will be a little lumpy. Pour over graham cracker crust.

Stir jam in a small bowl until smooth. Drop by small spoonfuls over surface of filling. Using a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator. Cut into 9 pieces and serve.

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Double Chocolate Peppermint Cookies

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More cookies! I came across this recipe a few nights ago and had to make them right that second. They turned out really good and I hope you enjoy!

What you’ll need:

1/2 cup (1 stick) unsalted butter, softened

3/4 cup sugar

1 egg

1/4 tsp peppermint extract

1 1/4 cup unbleached all purpose flour

1/3 cup unsweetened cocoa powder

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp baking powder

2 candy canes, finely crushed

1/2 cup semisweet chocolate chips

Directions:

Preheat oven to 350 F. In a large bowl, cream the butter and sugar together. Add, peppermint extract and egg. Mix well until light and fluffy.

Sift in flour, salt, cocoa powder, baking soda, and baking powder over the wet ingredients. Mix until well combined. Add chocolate chips and stir or mix with your hands. Chill in the refrigerator for about 10 minutes.

Roll into balls (1 tablespoon) and place on ungreased cookie sheet or one lined with parchment paper 1 1/2 inches apart. Press the tops down and bake for 10-12 minutes.

Sprinkle the cookies with crushed candy cane immediately after removing from the oven. Transfer to a cooling rack until completely cooled. Store in an airtight container.

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Cranberry Shortbread Sugar Cookies

Well, slap my ass and call me Sue. These cookies are pretty freaking awesome. There my favorite cookies to make for the holidays and so good. They’re also very easy to make.

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What you’ll need:

1 (15.6-oz.) package Cranberry Quick Bread & Muffin Mix

3/4 cup butter, softened

3 tablespoons of sugar

Directions:

Preheat oven to 350 F. In large bowl, combine quick bread mix and butter; mix well. Shape dough into 1-inch balls.

Dip in sugar and flatten into balls with a fork. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 10 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets onto a wire rack to finish cooling. Store in an airtight container.

Enjoy!

*Raconteurs

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Pumpkin Cheesecake Cobbler

pumpkin11Promise not to tell anyone? I’m not a huge pumpkin fan. I like it but I don’t go wild for it. I think I’m the only person that doesn’t go crazy for everything pumpkin this time of year.

I tried this a few weeks ago and it was a hit with everyone, including me. We ate it with vanilla ice cream and wow, it was absolutely delicious. Enjoy!

Ingredients:

20 oz of pumpkin puree

1 12 oz can evaporated milk

4 teaspoons pumpkin pie spice

1 package vanilla (or yellow) cake mix

1 cup graham cracker crumbs

1/2 cup butter, almost melted

1 8 oz package of cream cheese

1 cup powdered sugar

Directions:

Mix pumpkin, evaporated milk, and 4 teaspoons of pumpkin pie spice in a large bowl. Add vanilla cake mix and 1/4 cup graham cracker crumbs. Mix gently with a fork. Make sure not to overmix.

Pour mixture into a greased 13×9 casserole dish.

Mix softened cream cheese with powdered sugar and spread on top of pumpkin mixture. Mix butter with 3/4 cup graham cracker crumbs, pour on top of cream cheese mixture, and spread out.

Bake at 350 degrees for 50 minutes until set in middle. Serve with vanilla ice cream. I would suggest making this the day before serving. The flavors seemed to incorporate more and it tasted even better the next day.

*Sail

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Apple Dumplings

ad55*I posted this last year and had to post it again. I forgot about them but made these last night and they are so damn orgasmic. It’s a must to make. They’re also very easy to make. Add vanilla bean ice cream and it’s bliss.

These apple dumplings are so good, I wish I could have sex with them. I actually didn’t think they would come out that great so when I had my first bite and tasted the deliciousness, I pulled a When Harry Met Sally orgasm scene at the dinner table. Yes, they are that good. Enjoy!

Ingredients:

2 sticks of butter

1 tsp vanilla

1 cup of sugar

2 tubes of crescent rolls

2-3 granny smith apples

12 ounces of lemon-lime soda or ginger ale

Cinnamon

Directions:

Peel and slice your apples. Wrap each apple slice (I used 2 small slices this time around) in the dough and place in a greased pan.

In a bowl, melt the butter and add the sugar and vanilla. Give it a stir.

Pour the butter mixture over the top of the wrapped apples.

Pout the lemon-lime soda all around and sprinkle with cinnamon.

Place in a 350 degree oven and bake for 30-40 minutes.

Serve with whipped cream or vanilla ice cream. So, so good!

*Pomplamoose

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Prego craving: Vegan Jalepeno Garlic Havarti Style Grilled Cheese Sandwich and Cheddar Style Grilled Cheese With Dijon Mustard.

A few months ago, I was fed up with dairy (and meat), as much as I LOVE cheese, mostly because I’m very lactose-intolerant. Then I decided you know what, I’ll go vegan.

I know, people seem to love to hate vegans. haha

I had actually thought about it for several months and decided after the massive pain flare up I had because of Fibromyalgia, soon after my last miscarriage, I was going to go ahead and do it to try and take more control over my health.

Sure, I miss steak, pepperoni pizza, Vermont cheddar cheese, milk chocolate, blue cheese, burgers, feta cheese… you get it.

I’ve had slip ups, especially when this insane and CRAZY grilled cheese craving started in on me a few weeks ago. I use this awesome parmesan cheese I found since we moved here (Bel Gioioso, this brand will rock your socks off), along with a shredded Mexican 4 cheese that I make sure to sprinkle along the side of the sandwich to give it that really awesome crunch.

Best fucking grilled cheese ever. Nom… nom… nom!

But I’ve decided to keep with my vegan diet, well, as much as I can, during my pregnancy so I had to come up with a vegan grilled cheese. Although, I do let myself have the regular one a few times a week because this baby has needs, damn it!

This vegan grilled cheese is pretty damn good and helps satisfy my craving, for the most part, lol

What can I say? The other one cannot be beat!

I’m also putting up another vegan grilled cheese I make. I use Daiya “cheddar cheese” and dijon mustard.

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For the first one…

What you’ll need:

Daiya Jalepeno Garlic Havarti style cheese, shredded

Veganaise horseradish

Kosher or dairy-free bread… I like Rudi’s

Earth Balance spread

Directions:

Lightly spread the bread ( I’m a poet and didn’t know it, yo, yo, yo :^)) with Earth Balance spread. Spread the other sided with horseradish. Put those fuckers in a heated pan. Cover the bread with the cheese. Grill on both sides. Ta-da!

Vegan Cheddar Cheese and Parmesan Style Grilled Cheese

What you’ll need:

Daiya cheddar cheese style, shredded

dijon mustard

Go Veggie Parmesan style “cheese” (I found that one is vegan, another isn’t, so make sure to double check)

Kosher or dairy-free bread

Earth Balance spread

Directions:

Slap it all together and get it in your belly!

*I absolutely “craved” KOL when I was pregnant with the hummingbird. That craving is already back with this baby bird.

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Edward Lobstah Hands

Yesterday, my husband said he needed help with dinner. Of course I rushed down right away… after I took a shower and read some emails. Because I’m helpful like that. Ha!

I went downstairs into the kitchen and the first thing my husband said was to look into a boiling pot that was on the stove.

Ummmm…. Uhhh….

If it’s a boiled bunny in there, I’ll be wicked pissed, yo!

I had absolutely NO IDEA what to expect. None… nada, no clue.

I slowly opened up the lid. That’s when I saw an antennae… IN. THE. POT. It said, hey you, I’m coming to getcha!

Probably.

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I screamed like mad and ran the hell out of there. The hubby was loving it. Butthead.

When he took them out of the pot and let them cool down, he took the heads of the lobstahs and did some lobstah commentary.

“Hello, there. I’m delicious and I’m gonna get you!”

Butthead.

When he took the meat out that’s what she said, he strategically placed the lobstahs into the trash so the antennae would stick out… yeah, just to fuck with me.

Well played, my man, well played.

The lobstah was amazing and since I’m a food moaner, I pulled a When Harry Met Sally, that I’m sure the whole neighborhood could hear.

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My husband considers this our induction to being true New Englanders.

Also, that damn lobstah is still in the trash can with its antennae sticking out.

Butthead.

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* I let the hummingbird pick the song.

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