Raspberry Swirl Cheesecake

Raspberry Swirl Vanilla Cheesecake

August 9, 2014 1 comment Article

Raspberry Swirl Vanilla Cheesecake Hey you guys! I know that I have been totally slacking in the blogging department here and I am so sorry.

Raspberry Swirl Vanilla Cheesecake'

I feel like I am juggling a bazillion different things at once right now. For one, I am planning to take my driver’s test on monday to get my license. It feels so different driving an automatic after driving a stick for so long. I still need some practice with that but I will learn eventually.

Raspberry Swirl Vanilla Cheesecake.

Then there is a lot of things that my family and I are trying to accomplish while we are back in the States. Lots of shopping.

Raspberry Swirl Vanilla Cheesecake,  Then trying to squeeze in blog posts while cooking/baking enough for 14 people and trying not to make a huge mess because it isn’t my kitchen is also hard. I am also trying to spend as much time as possible with my family. We have been doing all kinds of things like riding ATVs and berry picking. There are a ton of wild huckleberries if you know where to look.

Raspberry Swirl Vanilla Cheescake[

Plus, I have been trying to learn my new camera. Honestly, I feel really bad that I have not had time to spend getting to know it. I absolutely love it, don’t get me wrong, but it is still kind of a stranger that I need to figure out. Raspberry Swirl Vanilla Cheesecake;

If I have not just bored you to tears then let me tell you about this cheesecake (quickly). I have been dying to make a cheesecake since we got here. I sort of cheated more than I usually would by using raspberry preserves. I have just been so excited to be able to buy organic and all natural products in so many different varieties again. Short-cuts are my friend right now.

Raspberry Swirl Vanilla Cheesecakew

I wanted to get better pictures but, like I already mentioned, there were 14 people who wanted a piece so I didn’t get to spend much time on pics.

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Raspberry Swirl Vanilla Cheesecake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8 - 12 pieces

Raspberry Swirl Vanilla Cheesecake

Ingredients

    Crust:
  • 1 1/2 cups cookie or graham cracker crumbs
  • 5 tablespoons butter, melted
    • Cheesecake:
  • 3 (8 oz) packages of cream cheese at room temperature
  • 1 cup sugar
  • 1 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup organic raspberry preserves
    • Optional Toppings:
  • whipped cream
  • 1 cup fresh raspberries

Instructions

  1. Preheat oven to 350 degrees F (180 C).
  2. Mix cookie crumbs with butter and press into a 9 inch pie pan.
  3. Beat cream cheese until smooth scraping sides and bottom at least once.
  4. Add sugar and sour cream. Beat in eggs one at a time then add vanilla and salt.
  5. Pour into crust and dot the top with preserves. Use a knife to swirl it into cheesecake.
  6. Bake for 35 - 45 minutes until set (You'll know it's set if it doesn't jiggle when you pick it up and the edges turn golden brown.)
  7. Remove from oven and cool for about 30 minutes until cool enough to handle. Then chill in refrigerator until completely cool, about 4 hours.
  8. Serve with whipped cream and fresh raspberries on top.
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Categories: Desserts, Summer, Vegetarian

Lemon Greek Yogurt Pie with Granola Crust (6)

Lemon Greek Yogurt Pie with Granola Crust

July 15, 2014 3 comments Article

I am starting to get really tired of dark rainy days. I used to love the rain and I didn’t mind it at all when there were days of rain in a row. Lemon Greek Yogurt Pie with Granola Crust (3)  

I still love it for its beauty, but it is terribly annoying when you are trying to take pictures with natural lighting. Just when I think my lighting couldn’t possibly be worse, another cloud, darker than the one before, will move in front of my thin and sad rays of sunlight. It is very frustrating. I am amazed that these pictures are even visible. Lemon Greek Yogurt Pie with Granola Crust (4)  

I never realized how much work goes into food photography. I thought “Hey, I’m gonna start a food blog since I am always cooking anyway. I can just snap a picture and write a little bit about it. It will be easy.” Well….It’s not that easy. Props to all of those out there that have been doing it all this time. I feel the need to tell the world that they are way under-appreciated. Lemon Greek Yogurt Pie with Granola Crust (2)

This pie was actually an inspiration based on my need to use some egg yolks leftover from my Cuchuflis that I made the day before. I also had a bunch of plain yogurt that needed using and this was the perfect solution.  Lemon Greek Yogurt Pie with Granola Crust (7) Cream cheese is very expensive here. The only brand available is Philadelphia and we don’t buy it very often. I would love to make a cheesecake but I haven’t been able to justify how expensive it would be so I wanted to try an alternative. Lemon Greek Yogurt Pie with Granola Crust (5)

This is a lighter version of cheesecake and it is super easy to make. I did a granola crust that goes perfectly with the yogurt. This is a great way to celebrate the summer season or, in my case, forget the rainy winter season.

Lemon Greek Yogurt Pie with Granola Crust

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Lemon Greek Yogurt Pie with Granola Crust

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 6 - 8

Lemon Greek Yogurt Pie with Granola Crust

Ingredients

  • 4 large egg yolks or 5 smaller
  • 1 14oz (or 397g) can sweetened condensed milk
  • 1 cup plain non-fat or Greek yogurt
  • 1/4 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanllia extract
  • 2 cups your favorite granola
  • 2 tablespoons honey
  • 2 tablespoons oatmeal
  • 1/4 cup (1/2 stick) butter
  • whipped cream for topping (optional)

Instructions

  1. Pre-heat oven to 350 degrees F (180 C). Pulse granola, oatmeal, honey, and butter in a food processor or blender until very fine. Press into a 9-in pie pan and spread evenly.
  2. Whisk egg yolks in a medium bowl. Add all other ingredients for filling and beat well. Pour into pie crust and bake for 20 - 30 minutes until set. Remove from oven and cool. When you can handle it, put it in the refrigerator for at least 3 hours until chilled. Top with whip cream before serving if desired. It should keep in the fridge for up to 1 week.

Notes

Alternatively, you can freeze it. We liked it better this way because it is more like cheesecake.

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Categories: Desserts, Summer, Vegetarian

Chickpea Pizza Crust _

Garbanzo Bean Whole Wheat Pizza Crust (Vegan)

July 3, 2014 No comments Article

Most of the time when beans are added to a recipe like this is to take the place of flour and make it gluten-free. While this is a great idea and I am sure that you could replace the flour in this recipe with GF flour, I am simply trying to find ways to make food more nutritious for some picky kiddos that like white bread way too much. Chickpea Pizza Crust (3) Pizza is always a good place to start because just about every kid out there likes pizza. I may not be able to get them to eat their veggies on it but this is a work in progress. Chickpea Pizza Crust (4) Adding chickpeas to this crust not only adds fiber but it also adds flavor and texture. This crust is thick and soft. Perfect for your favorite toppings. I must admit that for my house this is usually limited to cheese and pepperoni. Boring, right? If I had it my way I would pile it high with veggies and flavors. The most exotic flavor that I can get away with is usually barbecue chicken. Chickpea Pizza Crust (5)  Homemade pizza is the BEST no matter what toppings are on it. If you have never tried making pizza at home then you have to. It really isn’t hard. Chickpea Pizza Crust (2)

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Garbanzo Bean Whole Wheat Pizza Crust (Vegan)

Prep Time: 1 hour, 20 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 large or 2 small pizza crusts

Garbanzo Bean Whole Wheat Pizza Crust (Vegan)

Ingredients

  • 1 1/2 tablespoons active dry yeast
  • 1 1/4 cup cooked garbanzo beans
  • 4 cups whole wheat flour
  • 1 cup water at room temperature
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 teaspoon salt

Instructions

  1. Combine yeast with sugar and water in a small bowl and stir to dissolve the yeast; set aside for about 5 minutes
  2. Meanwhile, pulse garbanzo beans with salt and oil in a food processor or blender until smooth. Add yeast mixture and pulse again. Blend in first 2 cups of flour until it starts to form a dough.
  3. Scrape dough out into a large mixing bowl and add remaining 2 cups of flour. Turn onto lightly floured surface and knead for about 5 minutes. If it sticks to your hands add a little more flour. The dough should be stretchy and resilient.
  4. Place in a well oiled bowl and turn to coat with oil. Cover with plastic wrap or towel and leave in warm place to rise until doubled in size.
  5. At this point you can refrigerate for a later use or bake immediately. To bake, pre-heat oven to 400 degrees F (200 C) and spread dough onto 1 large or 2 small pizza pans and cover with desired toppings. Bake for 25 - 30 minutes.
  6. Remove from oven and allow to cool for at least 5 minutes before serving or all of your topping will come off when you slice it.
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Categories: Breads, Dairy Free, Egg Free, Main Course, Other, Vegan, Vegetarian