Blueberry Crème Fraîche Cheesecake

Blueberry Crème Fraîche Cheesecake

Taylor is not cheesecake’s biggest fan. He says that even the best cheesecake is only a C+ dessert (whereas even a bad chocolate cake is more enjoyable in his mind). And I’ll admit that I will always turn to the chocolate desserts on restaurant menus over the cheesecake.
But when I got an inkling to make a purple cheesecake, one bursting with blueberry flavor, I wasn’t expecting it to be quite this good.
To say this cheesecake was a labor of love would be an understatement. It took me 3 tries before I finally got it right (and even then I was on the verge of failure). Copious amounts of love, stress, and blueberries went into this recipe.

But, boy, was it worth it in the end, when I finally reached cheesecake nirvana: that moment when your fork slices through the silky smooth cake like butter, each bite stunningly purple, luxuriously creamy, with an underlying rich blueberry flavor; the perfect balance of tartness and sweet.

Ingredients:

• 15 ounces (about 3 cups) fresh blueberries
• 3 tablespoons brown sugar
• 1 teaspoon pure maple syrup

For Crust:

• 1 1/2 cups vanilla wafer cookie crumbs (from about 7 ounces)
• 1/4 cup almond meal or finely ground almonds
• 2 tablespoons brown sugar
• pinch salt
• 5 tablespoons butter, melted

For Filling:

• 16 ounces full-fat cream cheese, room temperature*
• 2/3 cup granulated sugar
• 1 teaspoon fine sea salt
• 3 tablespoons all-purpose flour
• 4 large eggs, room temperature
• 2/3 cup crème fraîche** or sour cream, room temperature
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon almond extract

For Glaze:

• 1 cup crème fraîche or sour cream
• 1/2 cup granulated sugar
• 1/2 teaspoon almond extract

Directions:

1. Preheat oven to 400 degrees F. Toss blueberries with brown sugar and maple syrup. Spread onto a rimmed baking sheet (lined with foil for easy cleanup) and roast for 15 minutes or until juicy and bubbly. Remove from oven and let cool for 10 to 15 minutes, then pour, scraping all berries and their juices, into the bowl of a food processor or blender; puree until smooth and set aside. You should have about 1 cup of puree (if you have more than that, feel free to set some aside to drizzle on the top of the cheesecake later).
2. Reduce oven temperature to 350 degrees F. Butter a 9-inch cake pan with removable bottom; line bottom with a round of parchment paper if desired.
3. Crush cookies in a food processor until fine crumbs; pulse to mix in almond meal, sugar, and salt until blended. Add butter and pulse until evenly moistened. Press into bottom of prepared pan. Bake crust for 10 minutes or until set, then remove from oven and let cool completely.
4. Reduce oven temperature to 325 degrees F.
5. In a large mixing bowl or the bowl of a stand mixer, beat room temperature cream cheese with sugar until smooth. Add salt and flour and mix well. Add eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary to be sure all ingredients are evenly incorporated. Add crème fraîche, lemon juice, vanilla and almond extracts, and pureed blueberries and mix until even in color and no white streaks remain (remember to scrape the bowl again!)
6. Pour batter into cooled crust. Place on a baking sheet and place in preheated oven. While cheesecake is baking, whisk together crème fraîche, sugar, and almond extract until smooth.
7. After about 45 to 50 minutes, when center of cheesecake is set but still barely jiggly, pour glaze on top of cheesecake, spreading into an even layer. Return to oven to bake for another 5 minutes, then let cool on a wire rack to room temperature. Refrigerate overnight or until ready to serve. Remove edges of springform pan and slice into 16 wedges; serve chilled or at room temperature, topped with fresh blueberries or leftover roasted blueberry puree if desired. Cheesecake will keep in the refrigerator for up to 5 days.

Noted

*It is VERY important that all your refrigerated ingredients be at room temperature, this means your cream cheese, eggs, and crème fraîche. Doing so will ensure a silky smooth filling. I recommend taking your ingredients out of the fridge at least 2 hours before you bake, longer in cooler temperatures. **Crème fraîche is a french cultured cream similar to sour cream, though the flavor is slightly more mild and delicate. You can make your own quite easily, or substitute sour cream if you're unable to find it.

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Chocolate Strawberry Dessert Kabobs

Chocolate Strawberry Dessert Kabobs

If you know me, I’m all about simple, EASY, yet delicious recipes! These dessert kabobs are just that! I first saw these at a baby shower a few months ago and I had to make them at home with my kiddos. They absolutely loved them and they were the perfect treat for them to help in kitchen.

It would be fun to have a whole station set up at a shower/party and let your guests make their own dessert kabobs. You could get creative and have different fruit and different kinds of treats to add like brownies, short cake, rice krispies, marshmallows and donut holes. The possibilities are endless! I’m drooling just thinking about a donut kabob. Must stop now!

Ingredients:

• 24 strawberries
• 12 Large marshmallows
• 12 brownie bites (I bought them pre-made)
• Hot fudge sauce (or melted chocolate), for drizzling
• Mini skewers

Directions:

1. Wash and cut the tops off the strawberries. Place on a paper towel to dry.
2. Place the strawberry, brownie bite and marshmallow through a skewer (I used these ones). Place on a plate or wax paper.
3. Warm fudge sauce, or melt chocolate in the microwave. Then drizzle over the kabobs. Place in the refrigerator until ready to serve.

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EASY BLUEBERRY PEACH TART WITH VANILLA GLAZE

EASY BLUEBERRY PEACH TART WITH VANILLA GLAZE

Hello my friends, Happy Saturday! Do you have anything fun on the books for this weekend? After last weeks very fun but c-r-a-z-y weekend in Princeton I am looking forward to some rest and relaxation. I’m hoping to finish a book, spend some time at the farmers market, and maybe even squeeze in a light hike on Sunday afternoon. Fingers crossed it’s the mellow few days my heart and mind are after.

Ingredients

• 1 sheet of puffed pastry, thawed for 20 minutes
• 1 large egg
• 1 tablespoon water
• 3 large peaches, peeled, pitted, and thinly sliced
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch
• For the Vanilla Glaze:
• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
2. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
3. In a small bowl combine the egg and water; beat until well combined; set aside.
4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
5. Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
6. Place puffed pastry on prepared baking sheet.
7. Layer the peaches evenly (and very tightly) on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
8. Lightly brush exposed pastry crust with egg wash.
9. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
10. While the tart bakes, make the vanilla glaze!
11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
12. Serve warm with vanilla glaze and maybe even a scoop of ice cream!?

Notes


Be sure to leave a one inch boarder around the tart, this helps ensure the edges don't get soggy.

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Raspberry Crumb Bars

Raspberry Crumb Bars

Ever since I was little, I have always loved these raspberry crumb bars.  I love lightly sweet tart raspberry preserves with the rich buttery crumb crust. These are great for a snack or to send to have out at a party.  Serve with a dollop of vanilla ice cream sprinkles with cinnamon for an extra special treat!  If you are feeling a bit daring try substituting another filling.  These would go great with any berry preserve or perhaps some cinnamon apples or even a can of pie filling.  These would go great with a Gingerbread Latte or a nice piping hot cup of tea!

Ingredients

• 1 large egg
• 2 1/2 c all-purpose flour
• 1 1/4 c butter
• 1/2 t salt
• 1 t cinnamon
• 3/4 cup raspberry preserves

Instructions

1. Preheat oven to 350℉
2. Grease an 8 inch square pan.
3. Mix together all ingredients except the preserves on a slow speed until crumbs form.
4. Set aside 2 c of the crumb mixture for later.
5. Press the remaining crumbs into the greased pan.
6. Spread preserves on top of pressed crumbs.
7. Sprinkle the remaining crumbs evenly on top.
8. Bake for 30-40 minutes until the crumbs just start to brown.
9. Cool and serve.

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Individual Rhubarb Tarts With Pistachios, Berries, & Shortbread Crust

Individual Rhubarb Tarts With Pistachios, Berries, & Shortbread Crust

Rhubarb: a fruit, born into the body of a vegetable. While it might look like celery on the outside, it’s what’s inside that counts.Rhubarb is one of my favorite Spring offerings. Sure, it starts out as a sour, stringy stalk, but with a little help it can do so many things. It makes the most refreshing, pink cocktails this side of blood orange season, its tartness is a welcome ray of sunshine in any dessert, and it’s pretty as all get out. What’s not to love?Also, it makes a mean rhubarb tart. Not that I’m biased, or anything.

INGREDIENTS

For the rhubarb filling (makes about 1 cup):

• 7oz (about 1¾ cups chopped, or 200g.) rhubarb, cut into ½ inch pieces
• ½ cup (100g.) granulated sugar, or more to taste
• ¼ cup water
• 1 tsp. fresh sqeezed lemon juice, plus more to taste
• ½ TBSP powdered fruit pectin

For the shortbread crust (makes enough for four 4inch tart shells, with some dough leftover that can be used to make cookies. You might be able to get as many as six tarts out of it, if you try. If you only want to make a couple of tarts, you can halve the recipe):

• 1¾ sticks (14 TBSP, or 7oz.) unsalted butter, room temperature
• ½ cup plus 1 TBSP (115g.) granulated sugar
• 1 tsp. pure vanilla extract
• ½ tsp. pure almond extract (optional)
• 1¾ cups (245g) all-purpose flour
• pinch of fine grain sea salt
• ½-3/4 cups (2.5 - 3.5oz.) raw almonds, finely chopped (optional -- or roasted and shelled pistachios, or other nuts)

For the Italian meringue (optional -- see recipe notes):

• 3 large egg whites (about 100ml), room temperature
• ¾ cup (150g) granulated sugar
• ¼ cup water
• ½ tsp. vanilla extract
• ¼ tsp. lemon juice (or cream of tartar)

Extras:

• Fresh berries of choice (I used raspberries)
• Chopped pistachios (or almonds, or other nuts)
• A few small leaves of mint (optional)
• Fresh whipped cream (optional, as an alternative to the Italian meringue -- see recipe notes)

INSTRUCTIONS

For the rhubarb filling:

1. Combine all the ingredients in a large, non-reactive saucepan (ie., stainless steel or nonstick, NOT aluminum or cast iron as metals like these can react with the acids and create an off flavor).
2. Place over high heat, and bring to a rolling boil, stirring frequently with a wooden spoon. Cook until the rhubarb has broken down, and there are no whole pieces still visible (about 5-8 minutes). Remove from the heat.
3. You can leave the filling like this, or very carefully puree it with an immersion blender, or regular blender. Always use caution when pureeing hot liquids, as they have a tendency to spatter. If the rhubarb mixture is too shallow in the pot to submerge a stick blender, transfer it to a tall glass measuring cup before pureeing. You can test the puree by dipping a spoon into it and placing it in the freezer for a couple of minutes to cool. If the puree is too tart for your taste, add a bit more sugar. If you'd like it more tart, add a few more drops of lemon juice.
4. Pour into a clean jar, let cool completely, and store in the fridge until needed. (Puree will keep for up to two weeks. Makes about 1 cup, which is about twice what you'll need for four tarts, but is delicious stirred into ice cream, yogurt, or oatmeal, too.)

For the shortbread crust:

1. Preheat oven to 350 degrees F.
2. In the bowl of your mixer, add the butter, sugar, vanilla, and almond extract, and mix on low until evenly combined. Add the flour, salt, and chopped nuts if using, and mix until everything is combined. If the dough seems crumbly, you may need to use your hands to bring it together. Do not over-mix. (You can also make the dough by hand, with a wooden spoon instead of a mixer.)
3. Take a small lump of the dough and place it into a 4-inch diameter mini tart pan with removable bottom, and press the dough evenly into the bottom and sides. Try to make the dough about an ⅛th-1/4 inch thick all over. Trim any excess from the edges of the tart. Repeat with as many tarts as you'd like to make. (I made four, and had some leftover dough for making cookies later. Leftover dough can be wrapped in plastic and stored in the fridge for up to three days. If you've made the dough in advance and kept it chilled, let it sit at room temperature until it's soft enough to handle.)
4. With the tines of a fork, prick the bottoms of the tart shells all over, and place in the refrigerator for 40-60 minutes, or until completely firm. Once the dough is thoroughly chilled, place on a baking sheet and bake for 18-20 minutes, or until the edges are golden brown and the center looks dry and lightly golden.
5. Remove from the oven and let cool completely before filling. (Tart shells can be baked a day in advance, and once completely cooled, stored at room temperature in an airtight container or wrapped in plastic.)

For the Italian meringue:

1. When you are ready to serve your tarts, make the meringue. Place the egg whites, lemon juice, and vanilla in the bowl of your stand mixer.
2. In a saucepan, combine the sugar and water. Place over medium-high heat, and cover with a lid. Let cook for 2-3 minutes, then remove the lid and clip on a candy thermometer. You'll want to cook the sugar until it reaches 245 degrees F.
3. Meanwhile, turn on the mixer to medium speed, and let the egg whites whip until they have reached soft peaks.
4. As soon as the sugar syrup reaches 245F, remove it from the heat. With the mixer running, very slowly and carefully pour the hot sugar syrup in (if your mixer has a spatter guard, I recommend using it, or be very careful to pour near the edge of the bowl so the hot sugar doesn't land directly on the whisk). Once all the sugar is in, increase the speed to high, and whip until the meringue is glossy, and holds stiff peaks. Transfer the meringue to a piping bag, or a plastic baggy, then snip off one corner for piping. (This will make more meringue than you need, but unfortunately, it's really difficult to make it in a smaller quantity. Extra meringue can be stored in the piping bag at room temperature for up to a few hours, or in the fridge for up to a day.)

To Assemble

1. Add about 2 TBSP of chilled rhubarb puree to the bottom of a cooled shortbread crust. Garnish with a few fresh berries, some chopped pistachios, almonds, or other nuts, and maybe a leaf or two of mint. Pipe little dollops of meringue, if you've chosen to make some, then use a kitchen torch to toast the meringue to a light golden brown. (Alternatively, you can skip the meringue all together and use fresh whipped cream instead - just don't try to torch it.) Serve!

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DARK CHOCOLATE PEANUT BUTTER BANANA BITES HEALTHY RECIPE

When trying to come up with a healthy dessert idea to make with my sister, I stumbled across these dark chocolate peanut butter banana bites. They’re the perfect snack to pop after dinner when you need to satisfy a sweet tooth! Plus, with just three ingredients, they’re super easy to make and healthy.
Three cheers for healthy dessert recipes! Your bikini will thank you for making these your go-to dessert.
Don’t be afraid to make a mess. That’s what paper towels are for.

DARK CHOCOLATE PEANUT BUTTER BANANA BITES HEALTHY RECIPE

Ingredients

• 2 medium ripe bananas
• 1/4 cup creamy nut butter of your choice
• 3/4 cup baking chocolate
• 1 1/2 tablespoons coconut oil

Instructions

1. Cover a baking sheet with parchment paper. Slice each banana into thin slices and arrange half the pieces on the baking sheet.
2. Spread peanut butter onto each banana slice, then cover each slice with another slice. Place in the freezer for about 30 minutes or until frozen.
3. Place the coconut oil in a microwave safe bowl and microwave until melted. Stir in the chocolate, and continue to microwave until smooth. Use a fork or spoon to cover each banana bite in chocolate, then place back on the sheet. Freeze for one hour and enjoy!
4. Store in freezer and thaw for a few minutes before eating.

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GREEK YOGURT CHOCOLATE BANANA MUFFINS HEALTHY RECIPE

We (the toddler and I) have been baking with bananas like crazy that last couple of months. It all started with having way too many ripe bananas around and has ended with me “speeding up” the banana ripening process (baking the bananas — more on that later) just to have some more Greek yogurt banana bread, these muffins, or a healthier banana cake that is COMING SOON!

This past October, we got passes to Cornbelly’s which is a local corn-maze and outdoor activity place. The entire theme of Cornbelly’s was the minion movie. They had people dressed up like minions and that quickly became the toddler’s favorite part of the whole place. He was completely obsessed with them and spent more time trying to give them high-fives than playing on all the attractions.
As a result of that month of high fiving and hugging the people dressed up as minions, he has become completely obsessed with them. He currently has four large minion toys (some stuffed animals and the others dance/sing). He saw the minions movie twice in the theaters, has a minion toothbrush and toothpaste, 😖 minion water-bottle, and now owns the minions movie.
And not only did he become obsessed with minions, he also became obsessed with bananas. Since the minions love ’em, he has to love them too I suppose. Except I don’t know if he actually really likes them because he will beg and beg for a banana and then eat one or two bites and then give it to me to eat.

GREEK YOGURT CHOCOLATE BANANA MUFFINS HEALTHY RECIPE

INGREDIENTs

• 1 cup white whole wheat flour, or plain white flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup miniature dark chocolate chips
• 1/2 cup dark chocolate chips
• 4 tablespoons cocoa powder
• 1 large egg
• 1/2 cup vanilla or plain Greek yogurt
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup brown sugar, lightly packed
• 1 cup bananas, extremely ripe (2-3 bananas)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F.
2. Generously coat a muffin tin with cooking spray and then dust the cavities with cocoa powder. These muffins stick to muffin liners so I do not recommend using them.
3. Remove 1 tablespoon of the 1 cup of flour.
4. In a small bowl, toss together the flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips. Stir.
5. Make sure your bananas are at their very ripest (black skins are best; see post to speed up the ripening process if not all the way ripe.) Remove the skins and mash the bananas extremely well.
6. In another bowl, briskly whisk together the egg and Greek yogurt. Stir in the melted coconut oil (slightly cooled, but measure in it's melted state),vanilla extract, brown sugar, and the extremely ripe mashed bananas.
7. Combine wet and dry ingredients and mix until JUST combined. Over-mixing results in denser muffins.
8. Separate the batter evenly among the 12 cavities or fill up 9-10 for extra large muffins.
9. Bake for 18-23 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
10. Allow to cool and then remove from the muffin tin. (Use a butterknife to cut around the edges and help pull them out!)
11. Store in an airtight container in the fridge up to 3 days.
12. When ready to enjoy a muffin, microwave for 15-20 seconds. Spread with peanut butter if desired!

NOTESThe dark chocolate chips is purely for a healthier option. If you don't like dark chocolate feel free to use milk chocolate or semi-sweet -- whichever you like best!
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APPLE COOKIES HEALTHY RECIPE

I have been craaaaving apples. Apples like there is no tomorrow. It’s just one of those pregnancy cravings (and at least it’s a healthy one!).

Sweet David has been experimenting with ways for me to eat apples. Don’t get me wrong – sometimes I just want an apple and I don’t care how it’s served as long as it gets to my mouth. I have been so adventurous to even eat dried apples. I was at a bridal shower last weekend and Dave texted me with excitement about his new creation. Apple “cookies.”Three cheers for healthy snacks!

APPLE COOKIES HEALTHY RECIPE

INGREDIENTS

• 1 apple
• ¼ cup peanut butter
• ¼ cup almonds, sliced
• ¼ cup walnuts, chopped
• ¼ cup shredded coconut
• ¼ cup chocolate chips

INSTRUCTIONS

1. Slice apple into thing rings and remove core.
2. Spread peanut butter over one side of ring. Top with almonds, walnuts, coconut, and chocolate chips.

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