Greek Yogurt Cheesecake with Pomegranate Syrup. Sugar-free, Grain-free, Gluten-free Key Lime Pie - It Takes Time. This refreshing dessert combines a simple pie crust made with almonds, dried fruit and coconut flakes with homemade ice cream. I love lime but you can easily adapt using lemons. Of course any homemade ice cream recipe will work for the filling. Homemade coconut ice cream makes a great dairy-free version! (For more dairy-free suggestions see One Dozen Delectable Dairy-Free Desserts.) Sugar-free Grain-free Key Lime Pie Transform any homemade ice cream into a cream pie with this simple recipe! Ingredients Crust 4 tablespoons coconut oil 2 cups almonds (I soak them overnight and re-dry them to reduce phytic acid.) 2 cups shredded coconut or coconut flakes 1 cup pitted dates (I like to soak them overnight and re-dry them to reduce natural sugars.) Instructions Process crust ingredients in food processor.
Spoon onto crust and freeze again until ready to serve. Do you enjoy homemade ice cream? Avocado Lime Cheesecake Recipe. Lemon Bar Cheesecake Recipe. Would you like a piece of cake right now? For Goodness Cake is here for you. Today: The story of a person who rejected birthday cake for his birthday—and the cheesecake he got in its stead. It's hard to make a birthday cake for someone (especially someone you care about) who doesn't like cake.
I tried to fight it—to offer a pistachio cake or a chocolate-chocolate cake or even the Neopolitan refrigerator cake his grandmother used to make every year for his birthday (with cake mix and Jello-mix and instant pudding mix)—but nothing would bait the birthday boy. So I turned to the least cakey cake I knew, the one that would rise proud like a layer cake and support a candle or two but would not resemble cake in any other way: cheesecake. But this cheesecake—basically just pudding wearing a girdle—made me think differently. More: Alice Medrich's tips will stop cheesecake cracks in their tracks. To the people who love cheesecake: Please try this recipe. Lemon Bar Cheesecake From Fine Cooking. Lavender Lemon Curd Marbled Cheesecake | The Baking Bird. In between editing these photos the last few hours, I have been listening to Django Reinhardt on repeat, made my second cup of coffee for the day, and impulsively signed myself up for the Portland Rock ‘n Roll Half Marathon less than two weeks away.
Caffeinated or not, I am literally jazzed. Spontaneity is something that I’ve become better at over time. To me, it’s like a tightly wound muscle I have to consciously remind myself to relax. I’m such a type A planner–I love scheduling events well ahead of time and knowing exactly what to expect (or at least close to it). Years ago when I identified that this anxiously tight OCD personality trait of mine was one I wanted to abolish, I realized that the solution was to go with the flow more, getting out and doing more things that I didn’t have planned on my calendar.
I’ve always been a consistent runner–this will be my fourth half marathon in 5 years. But let’s talk cheesecake, shall we? Lavender Lemon Curd Marbled Cheesecake Ingredients Notes. Lemon-Ricotta Bars Recipe on Food52. Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Collect recipes and articles. Get inspired. Sign Up ♥ 2,355 + Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: In this recipe, I hope, is achieved everything I always was looking for in citrus bars; first of all a tender, melt-in-your-mouth, crust, lemony taste not only in the filling, but also in the crust, and finely smooth texture, and tall beautiful bars. Food52 Review: These aren't your average lemon bars.
Makes 18, 2-inches squares For the Crust For Lemon-Ricotta Filling This recipe is a Community Pick! More Great Recipes: Cheese & Dairy|Fruit|Cookies|Desserts 💬 View Comments (120) Share this Recipe Tweet this Recipe. Millionaire Pie (No bake and only 5 Minutes to Prep!) We Tested 5 of the Most Popular "Magical" Recipes on the Internet. So you don't have to. Magical one-ingredient banana ice cream Recipes make lofty claims. Too many call themselves the best, while some take it a step further ("the world's best") and some are a bit more humble ("very good"). But perhaps the grandest, most far-fetched claims of all are those of "magical" two- or three-ingredient recipes that purport to produce great results with 10 fewer ingredients and much, much less work.
"Turns out you've been doing too much all along! " they sing. They run wild on the internet as panacea: They're the GET RICH FAST recipes, the con men of the blogosphere, smiling at me slyly. But what if it's true? So did my life change, you're wondering? Read about each recipe here, or skip straight to the takeaways: 1. 1. I was especially proud of the pancake on the right, as it resembled a toy rocket/squid. The ingredients: Banana + egg The method: Mash up 1 ripe banana, add 2 eggs, and mix, mix, mix. 2. The ingredients: Ice cream + self-rising flour 3. 4. 5. Raspberry Cream Cheese Coffee Cake - Chocolate Dessert Recipes - OMG Chocolate Desserts. Philadelphia Ostekake. Coconut Custard Tart – By the Sea. Coconut Custard Tart with Coconut Crust Cookbook authors like Amy Chaplin inspires me to eat better. Their formula and approach to eating simply work. Amy’s book At Home in the Whole Food Kitchen is full of real food advice.
She celebrates vegetarian cuisine and if you are a vegan, over 90 percent of the recipes are vegan. Here is what I love, emphasis is not placed on whether the recipes are vegetarian or vegan, they are simply recipes stemming from the the author’s focus on real whole food ingredients. This tart has a beautiful delicate coconut crust and a silky filling. You can serve it with fresh fruit or any sauce that is fruit or chocolate based sauce. Ingredients Instructions Make the pastry Preheat oven to 180ºC (350ºF). Vegan baking is my way of living mindfully while learning about and using wholesome ingredients to create delicious and balanced baked goodies. New York Cheesecake (inkl. Thermomix Variante) Japanese Cotton-Soft Cheesecake. Japanese Cheesecake. There are cakes which look absolutely stunning and gorgeous on the outside, but when it comes to the taste, it disappoints, and you just wished that it tasted as good as it looks.
I've had a lot of those experiences, and in fact, I think I've made a few of cakes like that myself! What I love about a good Japanese cheesecake is that while in appearance it resembles a humble (and perhaps, plain or boring?) Sponge cake, but the minute you put it into your mouth, you want to close your eyes and go 'hmmmmmmmmmmmmm'. We all go through phases, don't we?! Well, about a month ago, I was in a cheesecake phase. And I made cheesecakes almost on a daily basis (I don't know where I got the energy from after work!). Following my previous cheesecake attempt, I have diligently scoured the internet for more versions to try. Right out of the oven...hmmmmm. Japanese Cheesecake Preheat the oven to 180°C. Wrap the cream cheese in clear wrap and microwave until it becomes soft to the touch.
So beautifully plump! Apple Pie Cheesecake: Gluten-Free Girl and the Chef. Food is a passion. I’m not sure that it necessarily comes out all the time as I tell you about the mess my kids and I made, how I have taken to making my own fruit snacks or that I’m making ice cream in the fall, but I hope it does. I hope that you can see my relationship with food is one that I’ve fought for and continue to fight for daily.
It’s important to me, and it’s important for me to share it, this time with an apple pie cheesecake topped with a salted caramel sauce.While I still may be coming into my own on my personal journey, finding my words and treading lightly, I watch in awe as others do it so well, weaving through food choices and relationships, crafting stories of life and the food that fuels it. Shauna Ahern does that and has since she launched her blog, Gluten-Free Girl, sharing her journey through celiac disease and her rediscovery of food after diagnosis.
Pulse the cookies in the food processor until no chunks remain. And we move on to apples. It’s worth it. Blueberry Cheesecake Squares. Blueberry Cheesecake Squares July 15, 2010 by Kate 28 Comments Now this is one of those recipes that has a backstory, so hunker down. A few weeks ago, we celebrated my parents’ 50th wedding anniversary. We had a wedding cake and great music, and many many friends and family, and it didn’t rain. Thank you, Lord. They had a wonderful time, and then they went off to Maine on a little 50th anniversary honeymoon trip. I have big plans for this that involve caramelized french toast and cinnamon and berries. I’m considering my peach jam options. I don’t even know what to say. Along with a recipe card for Blueberry Cheesecake Bars. Bake. Blueberry Cheesecake Squares, from Stonewall Kitchen Print Blueberry Cheesecake Squares Ingredients Cookie Crust: 1 3/4 cups all-purpose flour 1/2 cup confectioners sugar 1/2 teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into small pieces 1 teaspoon ice water Cheesecake Filling: 16 ounces (2 packages) softened cream cheese 1/2 cup sugar 2 eggs Directions Comments.