15 Must-Try Sensational Strawberry Recipes
If you are a cheesecake lover like I am, then enter to win a cheesecake for yourself or loved one! I love receiving gift baskets in the mail, there is nothing that says I love you as much as a thoughtful gift basket!
NATIONAL GRANDPARENTS DAY is on Sunday, September 11th! This would be a great gift!…
Happy Valentine’s Day! I have a delicious dessert for you! If you like brownies, cheesecake and cherries, you will LOVE this dessert! Wonderful fudgy brownie base with a fluffy cheesecake center filled with cherries on top. So easy to assemble. Perfect for your Valentine! Cut into bars and served in adorable Valentine cupcake liners, takes me back to when my kids were little on Valentine’s day!
There’s just something about cookies and cream combo that is so delicious! My kids favorite ice cream is Cookies ‘N Cream, and everyone loves cheesecake, it’s an incredible dessert! So I decided to make a cheesecake bar that is over the top wonderful with Bud’s Best Cookies Bite Size Caco Chocolate Sandwich Cookies. This is one of the best cheesecake recipes that I have tried! If you love Chocolate Cookies, you will enjoy this recipe!
The only thing making me let go of summer is falling into the fall, with the idea of apple picking in the warm sunshine under grand sunflowers swaying in the wind. Fall brings us apples, pumpkins, gourds, squash, and the season for baking! Fall is the time for all desserts being apple and pumpkin…now let’s take them to a higher level with cheesecakes. Cheesecake is my ultimate dessert choice, I think because it is a work of love and patience, waiting for that rich, creamy, melt-in-your-mouth flavor that’s just like biting into a slice of heaven.
I have found 24 of THE BEST fall cheesecakes from incredibly talented bakers; there are cheesecakes for Halloween, cheesecakes for Thanksgiving, cheesecakes for your family on a crisp bright day, cheesecakes for any occasion! The list includes cheesecake bars, cheesecake brownies, cheesecake shooters, pumpkin cheesecakes, caramel cheesecakes, apple cheesecakes, and more. Scroll through and feast your eyes on this delicious world!
If I told you how much my son loves pie, you wouldn’t believe it. I usually have to double the recipe because he could eat a whole pie by himself, maybe this should have been one of those times….
This easy, luscious and creamy no bake pie with fresh strawberries and blueberries will be perfect on your menu for the 4th of July. With it’s cheesecake like filling and juicy berries, it is a summer explosion in your mouth.
I am so excited when it’s strawberry season, the recipe ideas are going wild in my head. This seemed like the perfect recipe. Not only is it a delicious pie, but it really is beautiful, with the bright colors of the berries!
Rich and creamy, Blueberry Cheesecake Ice Cream filled with crunchy graham cracker crisps and juicy Maine blueberries. This Blueberry Cheesecake Ice Cream will be your favorite summer ice cream. It’s a frozen fruity Cheesecake delight!
Do you love cheesecake? Do you love Caramel? Well you have come to the right place! These cupcakes are “healthier” than the average cupcakes. This recipe comes from The California Country Gal’s Cookbook, “Sweet Secret’s” written by Annabelle Lee. This cookbook caters to Paleo Friendly, Low Glycemic, and just delicious recipes! Annabelle has a wealth of information explaining how you can have whole foods cupcakes that are delicious and still good for you. Some of the ingredients I had never heard of before such as Erythritol, it’s a sweetener that is low on the glycemic index, and great for diabetics. Since I am all about creating recipes with ingredients that I have on hand, I remembered that I had Xylitol, which is still lower than cane sugar on the glycemic index. I replaced Xylitol for Erythritol. ( Another sweetener that is zero carbs and low on the glycemic index.) The cheesecakes came out delicious, they are lighter in texture than most dense cheesecakes. The caramel sauce is a perfect addition, drizzle it on the plate and then over the cheesecakes when serving, for a pretty presentation.
Now on to the giveaway! You could win a SWEET SECRETS COOKBOOK just by entering my Rafflecopter!
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Caramel Cheesecake Cupcakes
makes 12 cupcakes
Dried Cupcake crumbs ( I used 4 Organic Graham Crackers)
1/3 cup Pecans
2 Tbsp butter
Blend in Food Processor to a meal. If you don’t have cupcake crumbs, you substitute them with another 1/3 cup pecans and 1 Tbsp coconut flour
Press 1 rounded Tbsp into 12 buttered cupcake cups
2 cups cream cheese
1 cup yellow squash or peeled zucchini ( I used 1 whole banana)
1/2 cup Erythritol ( I used Xylitol)
1/4 cup Evaporated Cane Juice or 1/8 tsp Stevia ( I used Truvia)
2 large eggs
1 Tbsp egg white powder
1 Tbsp Vanilla Extract or Paste
1 Tbsp Lemon Juice
1 tsp Almond Extract
1/8 tsp sea salt
Position oven rack to middle portion of oven. Preheat oven to 375 degrees.
In food processor fitted with S blade, add all of the ingredients and blend smooth.
Divide batter on top of the crust. Bake for 12 minutes, then turn oven down to 325 degrees and bake another 15 minutes.
Remove from oven and top with this mixture, if desired:
1/2 cup sour cream
1/2 cup Mascarpone cheese
1 Tbsp Maple Syrup
1/2 tsp Vanilla extract
Return to the oven and bake for another 5 minutes. Turn off the oven and crack the oven door. Let rest about an hour before refrigerating.
Top with: Dark Coconut Palm Caramel
1 1/2 cups Coconut Palm Sugar ( I used Xylitol)
6 Tbsp water
2 Tbsp butter
Combine ingredients in a small saucepan and stir over medium heat until sugar is dissolved. Cover and allow to boil, without stirring, for about 3 minutes, the steam will wash down the sides of the pan. Uncover and let boil another few minutes. The caramel will thicken as it cools.
If you wish to use a candy thermometer allow it to reach 238 degrees, the softball stage. My caramel isn’t dark like Annabelle’s, but it is still delicious!
This cheesecake is delicious with fruit too!
Cooler weather is taking over Maine and fall recipes are calling my name. I have been wanting to bake a pumpkin cheesecake for a while, after seeing this double layer cheesecake from The Girl Who Ate Everything, I just had to give it a try. The name double layer caught my eye, Double layer is always better, right? I used a prepared Graham Cracker Crust, so this recipe can be prepared quickly for a dessert that you need in a pinch, just give it time to chill in the refrigerator. We all enjoyed this cheesecake, I am excited that it will be on our Thanksgiving table this year.
DOUBLE LAYER PUMPKIN CHEESECAKE
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
1 (9 inch) prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 cup homemade whipped cream (or frozen whipped cream, thawed)
Preheat oven to 325 degrees.
In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Don’t worry if there are a couple of cracks; when you refrigerate it they will close up. Allow to cool, then refrigerate for 3 hours or overnight. Garnish with whipped topping before serving.
Recipe adapted from The Girl Who Ate Everything, Allrecipes
This recipe has been linked up to these fabulous blogs: http://caroleschatter.blogspot.com/2013/10/Dessert-recipe-links-Food-Friday.html#comment-form
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What do you do when a friend gives you a big container of freshly picked blackberries, sweet gorgeous wonderful blackberries!?
Well….I MAKE cheesecake, Blackberry Cheesecake. Creamy, dreamy blackberry cheesecake with a nutty cookie crust!