Cheesecake Stuffed Strawberries Cheesecake Stuffed Strawberries These cheesecake stuffed strawberries are the perfect dessert treat! Can I just say that I have died and gone to heaven. Cheesecake stuffed strawberries….how have I not made these before?! Making up the filling was a breeze too. Cheesecake Stuffed Strawberries Yield: 10 - 12 strawberries (depending on size) Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 15 minutes Ingredients: 1 pound large strawberries 8 ounce block cream cheese – softened 3 – 4 tablespoons powdered sugar (depends on how sweet you want the filling) 1 teaspoon vanilla extract (or use almond, lemon, etc. ) Graham cracker crumbs Source: Inspired by pictures seen on Pinterest Directions: Rinse strawberries and cut around the top of the strawberry. Combine cream cheese, powdered sugar and vanilla with a mixer or by hand. You could also drizzle or dip strawberries in chocolate if desired. Enjoy!!!
Cavatelli with Slow Roasted Broccoli and Harissa Welcome to Herbivoracious! If this is your first visit, please start here. Hopefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death. Then came the rebellion, and all vegetables had to be served just lightly waved over steam. Your jaw got a good workout in those years. The truth is many vegetables can yield different pleasures depending on the time, temperature, and technique by which they are cooked. I happened to get this wonderful hand-cranked cavatelli maker as a birthday present. This dish would more typically be seasoned with a modest amount of chili flakes, and that was exactly where I was headed until I spotted the jar of harissa in my fridge. One last bit of business before we get to the recipe: this is an exciting week at ChefSteps! Cavatelli with Slow Roasted Broccoli and Harissa Vegetarian; vegan if you don't serve the parmesan cheese
A vegan obsession Sticky Lemon Rolls with Lemon Cream Cheese Glaze They are modeled after the classic cinnamon roll, and partially inspired by this bread, with a buttery yeast dough flecked with nutmeg and lemon. But inside each roll is a rich filling of sugar and lemon that bakes into gooey, oozey sweet-tart deliciousness. The cream cheese glaze puts it over the top, with more lemon tartness and not too much sweetness. The final word on them comes from my mother, who looked at me, wide-eyed, over the brunch table, and said, solemnly, "This is the best thing I ever put in my mouth." Sticky Lemon Rolls with Lemon Cream Cheese Glaze Makes 12 large breakfast rolls Lemons, for dough, filling, glaze, and garnish3 large lemons, at room temperature For the sticky lemon filling:1 cup sugar1/4 teaspoon freshly-ground nutmeg1/2 teaspoon powdered ginger For the lemon cream cheese glaze:4 ounces cream cheese, softened1 cup powdered sugar Prepare the lemons:Zest and juice the lemons. Divide the juice into two equal parts, and set aside. Make the dough: Make the filling:
Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce Welcome to Herbivoracious! If this is your first visit, please start here. Rigatoni with Roasted Cauliflower and Spicy Tomato Sauce I‘ve had rigatoni on the brain recently. KitchenAid was kind enough to send me this pasta-extruder attachment for review and I had in mind to use it to make saffron rigatoni and then serve it with cauliflower in several textures. As it is, the dish I came up with is somewhat of a cross between two classics – Penne alla Vodka (which inspired the tomato-cream sauce spiked with a bit of vodka) and Pasta alla Norma, but with cauliflower instead of eggplant. I like to use Muir Glen’s Fire Roasted crushed tomatoes for this dish and many others where a subtle smoky flavor is welcome. As always, I like to finish cooking the pasta with the sauce for the last minute or so. Rigatoni with Roasted Cauliflower and Spicy Tomato SauceVegetarianServes 4 Preheat oven to 450 degrees.
fatgayvegan | Just another WordPress.com site Now you're cooking with comics. The Newlywed Kitchen – Book Review with a Recipe for Zucchini Fritters | Herbivoracious - Vegetarian Recipe Blog - Easy Vegetarian Recipes, Vegetarian Cookbook Welcome to Herbivoracious! If this is your first visit, please start here. Zucchini fritters from The Newlywed Kitchen I love a cookbook that has a unique point of view, and Lorna Yee and Ali Basye's Newlywed Kitchen: Delicious Meals for Couples Cooking Together has that in spades. Along with the recipes are endearing stories from a wide range of culinary professionals about their experiences cooking with their beloved in the first years of marriage. When I first flipped through the book, I was immediately attracted to this recipe for zucchini fritters. Zucchini Fritters with Tangy Yogurt SauceVegetarianMakes 10 Fritters For the sauce: 3/4 cup plain Greek yogurt1 teaspoon freshly squeezed lemon juice1 tablespoon chopped fresh parsleyKosher salt and fresh ground pepperWhisk together the yogurt, lemon juice and parsley. For the fritters:
To Happy Vegans Cinnamon Toast Rolls The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Cook Eat Live Vegetarian Oven-Baked Caramel French Toast This Mother’s Day, treat your mom to a special brunch… Make her this delicious french toast! Personally, this is a very special Mother’s Day for me, since I am now the proud mother of both a son and a daughter. My little girl will be 3 weeks old this Saturday, the 7th. She is quite precious, and I am loving every second of being a mother of two! I made this for my mom when she recently visited a few weeks ago after the birth of my daughter. Begin by making the caramel layer… It’s simple: sugar and butter. Next, slice up your french bread. Now that you know how many slices will fit, pour the caramel into the dish. The egg mixture can be combined by hand with a whisk, but it’s so simple to put everything in a blender. Chill the bread in the refrigerator overnight. Let it sit on the counter while you preheat the oven, and then bake until the bread gets to be light golden brown. Flip a piece of toast over onto a plate so the caramel is on top, and serve while hot! Caramel Sauce 1/2 cup butter