Ingredients:
Crust: 1 1/2 graham cracker crumbs 5 tablespoons salted butter, melted 2 tablespoons sugar 1/4 teaspoon salt Filling: 4 8 ounce whole fat cream cheese, room temperature 2 cups sugar 3 tablespoons AP flour 2 teaspoons vanilla paste zest and juice from 1 lemon 6 eggs, room temperature 1/2 cup sour cream, room temperature 1/2 teaspoon salt *for 1/4th of the batter, use homemade jam below (if so increase below recipe by half) in whipped cream and batter. You can also use violet food color gel. Topping: 2 cups fresh blackberries 1 tablespoon sugar 1/2 teaspoon vanilla paste pinch of salt Slurry: 1/4 cup water 1 1/2 tablespoons cornstarch Whipped Cream Cheese topping: 3 ounces cream cheese, room temperature 1 cup cold heavy cream dash of salt 1/2 cup powdered sugar 1/4 teaspoon vanilla paste squeeze of food color or 2 tablespoons blackberry puree Directions: Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into 9-inch springform pan and bake for 10 minutes. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla bean paste, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pan with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. 1 hour 45 minutes to 2 hours. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Prepare blackberry topping: Combine all ingredients but the slurry and bring to a boil. Simmer until thickened about 10 minutes, stirring and crushing berries. Press through a sieve. Add slurry bring to a boil and reduce to low. Allow to thicken then cool. Pour over cooled cheesecake and refrigerate overnight. Prepare whipped topping and pipe on top of cake and add fresh berries! Enjoy!
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Ingredients:
1 bag of carrots, divided 5 tablespoons salted butter 579 grams of sliced carrots, reserving 3 for shredding 1/2 teaspoon salt 1/2 teaspoon baking soda Cake: 1.5 cups shredded carrots 1 cup carrot puree 1/2 cup sour cream, room temperature 3.5 cups (405 grams) AP flour 3 3/4 teaspoons baking powder 1 teaspoon kosher salt 1 1/2 teaspoons cinnamon 1/2 teaspoon allspice 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1 1/2 teaspoon vanilla bean paste 7.5 tablespoon salted butter, softened 2 1/4 cups light brown sugar 4 1/2 tablespoons vegetable oil 6 egg yolks, room temperature 3 eggs, room temperature 1/2 cup pecans, toasted, divided 1/2 cup hazelnuts, toasted, divided Cream cheese frosting: 2 cups salted butter, room temperature 2 8 ounce packages of cream cheese, room temperature 4 tablespoon heavy cream dash of sea salt 2 teaspoons vanilla bean paste juice of one lemon Instructions: Toast chopped pecans and hazelnuts in cast iron skillet or skillet until just toasted. Divide nuts into two bowls, one for in the cake and one for decoration. Set aside. Roast sliced carrots tossed with salt, baking soda and butter at 425F for 202-5 minutes until tender. Puree and set aside. Allow to fully cool. Prepare batter by combining dry ingredients and wet ingredients. Add eggs to wet mixture while slowly incorporating dry ingredients. Do not overmix. Add to 3-8 inch prepared pans. Bake at 350F for 25-30 minutes until toothpick comes clean. Cool and prepare icing. Ice cake and generously distribute nuts around the cake. Enjoy!
Roasted Brussel Sprout Pops~ with smoked Queso dipping sauce🔥 A healthy and fun party starter! Press save on this keeper! Tender and seasoned sprouts, halved and roasted on a popsicle stick. Served with a smoked and spicy, creamy cheese sauce🙌🏻 Recipe Below.
Ingredients: 10-12 large, same sized fresh Brussel sprouts 1 tablespoon avocado oil @pitbossgrills Green Garden Veggie Blend Rub 20-24 popsicle sticks, soaked in water Cheese Sauce: 1/2 white onion, diced 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon chili powder 2 lbs American cheese 2 teaspoons @pepperexchange jalapeño puree 1 can green chilies 1/2 cup whole milk Directions: Prepare cheese sauce. In your @pitbossgrills vertical smoker or smoker, set to 250F. In a skillet sauté onion and spices until tender. 7 minutes. Add onions, spices and remaining ingredients to a disposable foil pan. Add pan to smoker cook for 1-1.5 hours, stirring every 30 minutes. You can make this ahead and reheat. There is plenty for chips to go with the Brussel sprouts. Oven alternative: 375F for 20 minutes stirring at halfway point. Blanch whole trimmed Brussel sprouts in salted boiling water for 4 minutes. Put in ice bath. Slice in half and put on water soaked popsicle stick. Roast at 425F until tender. Approximately 15 minutes, depending on the size of your Brussel sprouts. Enjoy! #queso #cheese #easyappetizers #fun #appetizers #party #partystarter #partystarters #grilling #bbq #dip #quesodip #pitbossgrills #pitbossnation #ciarraappliances #cheesedip #viral #viralrecipe #recipe #recipeideas #healthy #healthyappetizers #healthyrecipes #sabrinacarpenter #espresso
Cherry Blossom Ravioli~ natural cherry blossom powder colors the pasta dough beautifully and the dough smells fragrantly of flowers 🌸 Filled with fresh cheese filling, cooked to perfection and tossed in salted melted butter. Served over herb oil🙌🏻 I was really excited about this tasty creation!! I included recipe below and on my website. Let me know if you try it. As you may know, my nearby city of DC annually celebrates the blooming of these breathtaking cherry blossoms and spring’s arrival🌸
Ingredients: 300 grams 00 Flour 3 large eggs 1 egg yolk Olive oil* 2 teaspoons cherry blossom powder Filling: 6 ounces cream cheese, softened 1/4 cup @lifewaykefir farmer cheese 3 tablespoons Parmesan, grated 1 egg Crack of fresh pepper and pinch of salt Herb oil: 2 cups fresh parsley 1/2 cup good olive oil Dash salt Combine pasta dough ingredients, blending cherry blossom powder with egg first then incorporating remaining ingredients. Knead until color is dispersed through dough. Rest for two hours. Cut dough into 4 sections, using pasta machine make 4 sheets cutting them to matching sizes whisk together filling and pipe evenly spaced on dough. Cut ravioli into desired shapes. Drop into salted boiling water just until they float. Toss in butter. To make herb oil blanch parsley for 15 seconds, put into ice bath, dry, blend and strain. Enjoy!
Ingredients:
Crust: 1 cup crushed Biscoff cookies 2 tablespoons sugar 4 tablespoons salted butter, melted Filling: 2 8 ounce whole fat cream cheese, room temperature 1 cup sugar 2 tablespoons AP flour 1/2 vanilla bean, scraped 1/8 teaspoon lemon extract 1/8 teaspoon pure orange blossom extract 3 eggs, room temperature 1/4 cup sour cream, room temperature 1/4 teaspoon salt Buttercream topping: 1/2 cup salted butter, room temperature 2 cups powdered sugar 1/4 vanilla bean, scraped 1 tablespoon heavy whipping cream 3 Biscoff cookies Directions: Preheat oven to 375F and prepare crust by combining all ingredients. Press crust into prepared (spry and put in parchment paper) 4-inch springform pan and bake for 10 minutes. Cool completely. Reduce the oven temperature to 325°F. Set a kettle of water to boil. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla bean, extracts and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Wrap springform pans with foil and place into a roasting pan. Pour in boiling water halfway up pan to create a water bath. Bake until just a wee bit jiggly. Bake for 1 hour and crack the oven and leave in for another 30 minutes. It should be slightly golden and not overly jiggly. Remove from water bath and allow to cool completely. Blend buttercream ingredients and pipe on top and place one cookie on each. Enjoy!
Ingredients:
2 tablespoons avocado oil, divided 1/4 large onion, diced 1/4 green pepper, chopped 1 clove garlic, minced 1 chorizo sausage, cubed 4 large shrimp, chopped 1 tablespoon piri piri sauce (I used Louisiana Pepper exchange) 4 eggs, mixed with a splash of water 2 tablespoons smoked jalapeno jack cheese, grated Pinch of cajun seasoning Directions: The secret hack to a perfect omelette EVERY SINGLE TIME is to first start with a non-stick pan. I used 4 eggs for a ten-inch sauce pan. Cook filling ingredients, remove and set aside. Add avocado oil to hot pan and pour in egg mixture and turn heat to low and LEAVE EGGS ALONE...don't poke and prod at them. In about 5-7 minutes eggs will set. Sprinkle with cajun seasoning and grate cheese over top. Add filling and top with fresh chopped tomatoes and parsley! Enjoy!! I created this recipe because I just knew it would be delicious! The usual suspects in crab rangoon; cream cheese, green onions, lump crab, Worcestershire sauce and cajun seasoning stuffed into a succulent extra jumbo shrimp. Wrapped with a salty prosciutto and grilled. Served with a homemade duck sauce! How to reel can be seen on @foodcolorspice on Instagram and TikTok! Enjoy! Ingredients:
9-12 extra jumbo or colossal shrimp, cleaned and deveined PitBoss smoked salt and pepper rub 2 ounces of cream cheese, softened 4 ounces fresh lump crab meat ¼ teaspoon Worcestershire sauce ⅛ teaspoon hot sauce ¼ teaspoon soy sauce 1 teaspoon green onions, chopped ¼ teaspoon garlic powder 2 packages prosciutto Duck Sauce: ½ cup apricot preserves 1 teaspoon soy sauce 1 teaspoon rice wine vinegar 1 garlic clove, minced ¼ teaspoon chili powder Directions:
Ingredients:
You can add and subtract seafood based on preferences. Add mussels, crawfish and/or king crab in place of crab legs. Also, the amount can be adjusted based on how many people you are serving. This recipe served 4 people. 1-2 lobster tails, sliced in half 2 pounds littleneck clams, soaked and scrubbed removing sand 1 1/2 pounds of shrimp, in shell and deveined, raw 2 large crab leg clusters 1 1/2 pounds baby red potatoes, whole 4 andouille sausages, sliced into two inch pieces 4-5 ears of corn, halved or in thirds depending on size Boil: 2 tablespoons avocado oil 1 head of garlic, top horizontally sliced off 1 onion, peeled and sliced in half 3 inch piece of ginger, cut in thirds 3 stalks of lemongrass sliced into pieces that are easy to remove...2-3 inches 1 whole lime Packet of seafood boil seasoning 16 cups of water Butter Sauce: 1 cup of butter 5 garlic cloves, minced 1 tablespoon Cajun seasoning or Old Bay 1 lemongrass, cut into thirds Fresh parsley to top seafood boil Prepare the boil by heating oil and sear the onion and the garlic (face down to brown), for about five minutes. Add remaining ingredients and bring to a rolling boil. Reduce to simmer on Medium for 15 minutes. I am going to try to make this part as clear as possible because it can be confusing. Basically you add the item that takes the longest to cook first. Turn heat to medium high to a low boil. Add potatoes and boil uncovered for 15 minutes. Next add clams, corn and sausage. Cover and boil for 5 more minutes. Start melting butter and add other ingredients, straining butter fats, garlic and lemongrass. Next add the items that need pretty much to be just heated through: crab legs, shrimp and lobster. Cook for 3-5 minutes until shrimp and lobster are no longer translucent. Using a strainer, drain and discard broken or unopened clams, limes, lemongrass, ginger and garlic. Plate and top with some melted butter mixture and pour the remaining into a bowl for dipping in center of platter. Sprinkle with chopped fresh parsley. Enjoy!
Crust: 2 1/2 c AP flour 1/2 teaspoon kosher salt 6 tablespoons salted butter, chilled and cubed 2/3 cup vegetable shortening, chilled 1/2 cup ice water Prepare the crust. Mix flour and salt together and with a pastry cutter or in a food processor cut the butter and shortening into flour...slowly add water until it just comes together. Form into a disk and refrigerate for two hours. Bake crust. In a 400F oven place shaped dough in a pie dish with parchment paper and pie weights. Bake until the edges are lightly browned. Remember to take the fork and poke bottom. Bake for 30 minutes. Remove from and reduce the oven to 300F....take out pie weights. Bake for 15 more minutes. Set on rack to cool. Cover edges if they get too cooked. :-) Lemon Filling: 1 cup sugar 1/3 cup cornstarch 2 large eggs, room temperature 4 large egg yolks, room temperature zest of 4 lemons 1 cup fresh lemon juice 1/2 teaspoon kosher salt 1 1/2 cups water 3 tablespoons salted butter, chilled Prepare filling by combining sugar and cornstarch in a pot. Add eggs and yolks and whisk, continuing to whisk throughout. When smooth, add remaining ingredients...not butter yet. Continue to cook on medium heat until bubbly and thick for about 10 minutes. Allow to cook for five minutes, continuing to whisk. Add chilled butter and whisk until combined. Pour into the prepared crust and put in the refrigerator for at least 4 hours. Meringue: 4 egg whites, room temperature 3/4 cup sugar 1/2 teaspoon kosher salt In a clean mixing bowl (heat proof) put over a double boiler and whisk egg whites with sugar and salt until sugar is dissolved. Put on a stand mixer with whisk attachment and whisk on medium to medium high speed until it reaches stiff peaks about 4 minutes. Pipe onto pie and torch with kitchen torch or in the broiler. Enjoy!
Ingredients for one serving:
1/4 cup Labneh 1 teaspoon chili crisp 3 cups baby spinach 2 cloves garlic 3 teaspoons avocado oil salt, pepper & Italian seasoning 1 cup farro, cooked 1/2 cup sweet potatoes, cubed and roasted 4 shrimp, seasoned and grilled 1 egg, poached Fresh dill, chopped Sourdough Bread Preheat oven to 425F and toss cubed sweet potatoes with seasoning and olive oil. Cook until tender about 25 minutes. While they are cooking sauté garlic in avocado oil and add fresh spinach until just wilted. Keep warm. Cook farro to directions. Peel and devein shrimp, pat dry and season. Grill or pan sear until no longer translucent. A couple minutes on each side. Lastly poach your egg. (Bring pot of water with vinegar to a rolling boil. Make a tornado in the water with a spoon and slip egg into center. Turn off heat and put on a lid. Cook for 4 minutes. Prepare plate by spreading on labneh, chili crisp and top with farro, cooked spinach, roasted sweet potatoes, shrimp and poached egg. Sprinkle on fresh dill. Enjoy! |
Author I love cooking, baking and playing with fire. My passion for cooking goes outside to my grills and smoker. I enjoy food styling ALMOST as much as sharing my passion for food! Follow me to see me in action: |