Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.

Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Carrot Cake Scones

Carrot Cake Scones

These carrot cake scones are loaded with all of the good stuff – plenty of shredded carrots, coconut, pecans, raisins and some candied ginger for a fiery kick. Finished with a tangy cream cheese glaze, these scones are not too sweet and they're perfect for breakfast.
Ingredients:
2 ¼ cups all-purpose flour
¼ cup light brown sugar
½ tsp salt
1 tbsp baking powder
1 tsp cinnamon
¼ tsp nutmeg
⅛ tsp cloves
1 cup grated carrots
½ cup raisins
½ cup shredded sweetened coconut
½ cup chopped nuts (we used pecans)
3 tbsp crystallized ginger, finely chopped (optional)
½ cup heavy cream + more for brushing the scones
1 large egg
1 ½ teaspoons vanilla extract
½ cup unsalted butter, frozen
Optional: 2 tablespoons coarse (turbinado) sugar for
topping
Cream cheese glaze recipe follows:

Directions: 
Preheat the oven to 350˚F. In a large bowl. whisk
together the flour, brown sugar, salt, baking powder,
cinnamon, nutmeg and cloves.

Add in the grated carrots, raisins, coconut, nuts, and
ginger, tossing to coat in the flour mixture.

In a separate medium bowl, whisk together the heavy
cream, egg, and vanilla.

Using a box grater, grate the frozen butter into the
bowl with the flour mixture. Gently work the
ingredients together with a spatula or your hands so
butter is evenly distributed, but don’t over-mix.

Add in the heavy cream mixture and gently mix just
until a shaggy dough forms. Avoid over-mixing – you
should still be able to see the butter pieces throughout
the dough.

Transfer the dough to a clean, lightly floured surface.
Using floured hands, shape the dough into a roughly
10-inch disk. Using a sharp knife or bench scraper, cut
the dough into 8 triangle wedges.

Transfer the scones to a parchment paper-lined baking
sheet. Place the scones in the freezer for 15 minutes,
or in the refrigerator for 30 minutes to chill.

Before baking, brush the tops with more heavy cream,
then sprinkle with coarse sugar. Bake for 20-25
minutes, until light golden brown on top.

Cream Cheese Glaze (optional):

1 tablespoon cream cheese, softened to room temp
1 tablespoon unsalted butter, softened to room temp
1/2 cup powdered sugar
2 tablespoons heavy cream

Mix ingredients until you have a lump free glaze.

Gluten-Free Holiday-Spiced Carrot Cakelets With Eggnog Frosting

Gluten-Free Holiday-Spiced 

Carrot Cakelets with Eggnog Frosting

These moist, gluten-free mini carrot cakes get all the holiday feels from fragrant baking spices and a cream cheese frosting flavoured with rum and nutmeg. Don’t be tempted to skip the little bit of coconut flour, as it’s vital for getting the right texture. (You can buy just a little bit at most bulk food stores.)
Ingredients:

Cakelets
1 1/2 cups (375 mL) superfine blanched almond flour
1 tbsp (15 mL) coconut flour
1 tsp (5 mL) fine sea salt
1/2 tsp (2 mL) baking powder
1/4 tsp (1 mL) baking soda
1 tsp (5 mL) ground ginger
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) freshly ground nutmeg
1/8 tsp (0.5 mL) ground cloves
1 cup (250 mL) finely shredded carrots
3/4 cup (175 mL) packed dark brown sugar
2 eggs
1/4 cup (60 mL) canola oil
1/3 cup (80 mL) chopped walnuts, toasted
1/4 cup (60 mL) shredded unsweetened coconut
Frosting
1/2 cup (125 mL) Philadelphia-style cream cheese, at room
   temperature
1/4 cup (60 mL) unsalted butter, at room temperature
3 1/2 cups (875 mL) icing sugar
1 tbsp (15 mL) dark rum or heavy cream
1/2 tsp (2 mL) freshly grated nutmeg, plus more to garnish
Pinch fine sea salt

Directions: 

For the cakelets, preheat oven to 350°F (177°C).  Heavily grease a  

12-cup muffin tin (or fill with parchment paper
liners). You can add a circle of parchment to the base of each well
as extra insurance, if you’re so inclined.

Combine almond flour, coconut flour, salt, baking powder and
soda, ginger, cinnamon, nutmeg and cloves in a bowl and stir until
uniform. Set aside.

Place carrots on a paper towel–lined plate and top with another
paper towel, pressing down to absorb any extra moisture.

Combine brown sugar and eggs in a medium mixing bowl and
beat on high with an electric mixer until pale and thick, about
4 minutes. Working one at a time, add dry mixture, canola oil, carrots,
walnuts and coconut, gently folding to incorporate.

Divide batter between prepared wells. Bake until tops are nicely b
rowned and feel slightly springy when touched, 18 to 20 minutes. 

Cool for 5 minutes then run point of a thin knife around edges of each well and ease them out. Put cakelets top down on a wire rack to cool
completely.

For the frosting, combine cream cheese and butter in large mixing
bowl and beat with an electric mixer until completely smooth. Add
icing sugar and beat until combined. Add rum or cream, nutmeg and
salt. Beat until fully incorporated. Pipe or spread icing onto cooled
cakes and dust with a little fresh nutmeg.

Chocoflan

            Chocoflan

This rich Mexican dessert features layers of a dense chocolate cake and a creamy vanilla flan. It’s known as the “impossible cake” because the cake and flan batters are poured into the pan in one order, and then switch positions while baking in the oven. It’s typically baked in a bundt pan, but I prefer the look when baked in a loaf pan. You can find Mexican vanilla at many online food shops including Well.ca and Gourmet Trading Co. (gourmettrading.com) Serves 8 to 10

Ingredients:

Caramel
2/3 cup (150 mL) granulated sugar
1/4 cup (60 mL) water

Cake
2/3 cup (150 mL) hot brewed coffee
2/3 cup (150 mL) cocoa powder
1/4 cup (60 mL) semi-sweet chocolate chips
1/3 cup (80 mL) avocado or canola oil
1/2 cup (125 mL) full-fat sour cream
2 eggs
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 cup (250 mL) granulated sugar
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt

Flan
1/2 cup (125 mL) Philly-style cream cheese, at room temperature
1 can (300 mL) sweetened condensed milk
3/4 cup (175 mL) evaporated milk
2 eggs
1 egg yolk
1 tbsp (15 mL) pure vanilla extract, preferably Mexican
1 tsp (5 mL) Diamond Crystal kosher salt or 1/2 tsp (2 mL) table salt.

Directions:

Preheat oven to 350°F (177°C). Grease sides of a 5 × 9-inch (12 × 23 cm, 1.9-L) loaf pan. Cut a piece of parchment paper to fit over top of pan. Grease one side of parchment and set aside.

For the caramel, heat sugar and water in a small saucepan over high. Stir until the sugar is dissolved. Continue to boil, watching closely, until mixture turns deep amber, about 5 minutes. Carefully pour into bottom of prepared pan. Set aside to cool and harden, at least 10 minutes.

For the cake, whisk hot coffee, cocoa powder and chocolate chips in a mixing bowl until smooth. Vigorously whisk in oil, sour cream, eggs, vanilla and sugar.

In a separate bowl, sift flour, baking powder and soda. Stir in salt. 

Stir dry mix into wet mix until batter is clump-free. Pour batter over caramel in an even layer.

For the flan, blend cream cheese and sweetened condensed milk in a blender until smooth. Add evaporated milk, eggs, yolk, vanilla and salt. Blend until evenly combined. Pass through a fine sieve into a bowl, then pour over chocolate batter, working from one side to other to form an even layer. (The flan batter will sink into cake batter.) Leave a 1-inch (2.5-cm) space below the top edge of the loaf pan to allow for rising. Depending on the capacity of your loaf pan, you may have a few tablespoons of flan batter left over. Discard.

Boil about 4 cups (1 L) water. Place loaf pan in baking pan large enough to hold it. Pour enough boiling water into baking pan to come about 1-inch (2.5-cm) up sides of loaf pan. Drape reserved piece of greased parchment over loaf pan, greased side down. Cover whole baking pan tightly with foil.

Bake on middle rack until a skewer inserted in center of chocolate cake comes out clean, about 85 minutes.

Remove from oven. Carefully remove foil and parchment then transfer loaf pan to a cooling rack. Cool then cover and refrigerate at least 3 hours, preferably overnight.

To serve, run a paring knife along the edges of the pan to loosen cake. Swiftly flip the loaf onto a rimmed plate. Slice and serve.

Loaded-Up Crab Nachos With Old-Bay Queso

Loaded-Up Crab Nachos

With Old-Bay Queso

Take a crab dip–inspired mix to the next level by dolloping over nachos and loading the whole stack up with delicious fresh ingredients.  Makes 8 appetizer servings.

Ingredients:
Crab Mixture:
1 small bunch green onions
4 oz (115 g) cream cheese, cubed and at room temperature
1/4 cup (60 mL) mayonnaise
1/2 cup (125 mL) grated cheddar cheese
1 1/2 tsp (7 mL) Old Bay Seasoning
1/2 lb (225 g) pasteurized crab meat, drained and patted dry
275 to 350 g tortilla chips
Toppings:
2 cups (500 mL) grated cheddar or Monterey Jack cheese or a mix, divided
1/2 cup (125 mL) pickled jalapeños
2 avocados, chopped
4 tsp (20 mL) freshly squeezed lemon juice
2 tomatoes, seeded and chopped
1/2 cup (125 mL) chopped cilantro

Directions:

Preheat oven to 375°F (191°C).

Finely chop green onions, separating the white and green parts. To make crab mixture, stir cream cheese with mayo, cheese, seasoning and chopped white onion ends. Add crab and stir to mix. Set aside while preparing nachos.

Prepare nachos by layering half of the tortilla chips over a large parchment-lined baking sheet. Sprinkle with 1 cup (250 mL) cheese. Layer remaining chips overtop. Sprinkle with remaining 1 cup (250 mL) cheese and jalapeños. Bake until cheese begins to melt and is crispy, about 12 minutes. Remove tray from oven. Dollop the crab mixture over chips. Continue baking until crab mixture warms a little, about 4 to 5 more minutes.

Meanwhile, stir avocado with lemon juice.

Remove nachos from oven. Carefully slide onto a large serving platter. Sprinkle with prepared avocados, tomatoes, cilantro and green parts of green onions. The amount of green onion will vary depending on the size of the bunch so use your judgment. Serve immediately.  Makes 8 appetizer servings.

Sugar Free Carrot Cake ~ Cream Cheese Frosting

Sugar Free Carrot Cake

Ingredients:
1 cup oil
1/2 to 3/4 cup honey
3 eggs
1 20oz. can crushed pineapple, drained
2 cups carrots, grated
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking soda

1 cup coconut
½ cup walnuts
Raisins

Directions:
Pre-heat oven to 350 F.  Grease and flour two cake pans.

Combine dry ingredients (flour, cinnamon and baking soda) in a medium bowl.

Combine oil, honey, eggs, pineapple in a large bowl.

Mix dry ingredients and any remaining items into the “wet” bowl.

Pour into cake pans.

Bake at 350 F for 45 mins.

Cream Cheese Frosting

Our best cream cheese frosting, this recipe is perfect for layer cakes, cupcakes, and sheet cakes. Yield: 4 cups

Ingredients

1/2 cup butter or margarine, softened
11 ounces cream cheese, softened (about a block and a half)
1 (16-ounce) package powdered sugar
1 1/2 teaspoons vanilla extract

Directions                                                                                

Beat butter and cream cheese at medium speed with an electric mixer until creamy.        

Add powdered sugar and vanilla extract; beat at high speed 10 seconds or until smooth.

Bacon-Ranch Cheese Ball

A bacon-ranch cheese ball is the tastiest combination of all things we really love: creamy cheese, salty bacon, and tangy ranch dressing mix. It truly tastes like your favorite Cobb salad, just minus all the vegetables! Each bite is filled with lots of the buttermilk-garlic ranch flavor and lots of little chewy-crispy bacon bits to enjoy. Give the cheese ball time to chill in the fridge if you can, before adding the pecans. This way, the flavors will deepen. Adding the pecans right before serving will keep them crunchy. Serve with crackers, celery and carrot sticks, and radishes.
Ingredients:
8 oz. cream cheese, softened
2 1/2 Tbsp. ranch dressing mix
3 Tbsp. finely chopped scallions
4 oz. extra-sharp cheddar cheese, finely shredded
5 bacon slices, cooked and crumbled
3/4 cup finely chopped toasted pecans

Directions
Place cream cheese in a medium bowl; stir with a silicone spatula until smooth. Add dressing mix and stir until well combined. Add green onions, cheddar, and bacon; stir until thoroughly combined.

With damp hands, roll mixture into a ball.

Place pecans in a shallow bowl; roll cheese ball in pecans, turning to coat evenly.

Rustic Blueberry Cheesecake Tart

        Rustic Blueberry Cheesecake Tart       

Ingredients:

Pastry:
1 3/4 cups flour
2 T. sugar
1 tsp. cider vinegar
Pinch salt
1/2 cup unsalted butter, diced and chilled
1 large egg mixed with 2 T. water
Filling:
2 cups fresh blueberries
1/3 cup plus 2 T. sugar, divided use
1 T. fresh lemon juice
4 tsp. cornstarch
1-8 oz. pkg. cream cheese, softened
1 large egg, divided use
Pinch freshly grated nutmeg
Coarse sugar for sprinkling

Directions:
 For the pastry. Place flour, sugar, vinegar and salt in a food processor and pulse to combine. Add the cold butter and pulse until butter in pea-sized. Add egg/water mixture and pulse until dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until firm, at least 1 hour.

Place dough between two sheets of parchment paper and roll out into a 12-inch round. Set on a baking sheet and refrigerate until ready to form.

For the filling, toss blueberries with 1/3 cup sugar, lemon juice, cornstarch and salt. In another bowl, whisk cream cheese, egg yolk, 2 T. sugar and nutmeg.

 Remove dough from refrigerator and peel off top sheet of parchment. Spread half the cream cheese mixture over the dough, leaving a 2-inch border. Top with blueberries. Fold edge of dough over filling. Spoon remaining cream cheese mixture on top of blueberries; refrigerate 30 minutes.

Put a second baking sheet in the over in the lower third, upside down. Preheat the oven to 425 degrees. Whisk the remaining egg white and use to brush the exposed crust; sprinkle with coarse sugar. Place the baking sheet directly on the hot baking sheet in the oven and bake until crust is golden, 20 to 25 minutes. Let cool slightly before serving. Can also be reheated.   Serves 6 to 8

Brown Sugar And Nutmeg Peach Galette

Brown Sugar And Nutmeg Peach Galette

What says summer more than a peach dessert.

Ingredients:

1 3/4 cup flour

2 Tbsp granulated sugar

¼ tsp baking powder
½ cup salted butter, cold
3 oz cream cheese, cold
1½ tsp apple cider vinegar
3⅓ Tbsp heavy cream
3 cups peaches, sliced
⅓ cup brown sugar
1 tsp nutmeg

Directions:

Combine flour, sugar and baking powder in a food processor bowl. Pulse a few times to combine. Slice butter and cream cheese. Add slices 1 to 2 at a time, pulsing a few times after each addition. Add vinegar and cream. Pulse until mixture comes together into a dough.

Lightly form into a ball and place on a piece of plastic wrap. Flatten slightly and wrap securely. Place in refrigerator for 30 minutes.                      

Remove and place on a piece of lightly floured parchment. Roll dough into a ¼-inch-thick rectangle. Place the dough and parchment on a baking sheet and set aside.

Preheat oven to 350 F.

Combine peaches, brown sugar and nutmeg in a medium bowl. Toss to combine. Layer peaches on dough, leaving a 2-inch edge around the peaches. Reserve any leftover liquid.

Fold the edges in over the peaches. Bake for 45 minutes.

Brush reserved liquid over top of crust and peaches. Return to oven and bake an additional 10 to 15 minutes, or until crust is golden brown.

Burnt Basque-Style Cheesecake

Burnt Basque-Style Cheesecake

 This Basque recipe takes all the fuss out of cheesecake: no crust, no water bath. It’s baked in a hot oven until purposefully burnt, leaving it with darkly caramelized edges and a super-creamy center. Topped with a roasted strawberry compote, it’s reminiscent of a classic New York–style cheesecake with a sophisticated twist. Prep time: 20 minutes Total time: 2 hours 5 minutes, plus 7 hours for cooling and chilling
Ingredients:
For the cheesecake:
2 2/3 cups (19 ounces) cream cheese, at room temperature
1 3/4 cups (14 ounces) soft sheep’s milk cheese, preferably MitiCrema 
brand, or any soft sheep or goat cheese, at room temperature
2 cups granulated sugar
1 teaspoon kosher salt
6 whole eggs plus 1 egg yolk, at room temperature
1/4 cup all-purpose flour
1 3/4 cups heavy cream, at room temperature
For the compote:
1 pound strawberries, hulled, large berries cut in half lengthwise
2 teaspoons grapeseed oil
3/4 cup Tempranillo or other fruity Spanish red wine
2/3 cup granulated sugar
2 teaspoons fresh lemon juice

Directions:
Make the cheesecake: preheat the oven to 425°F, with the rack in the center position.  Spray the entire inside of a 9-inch springform pan with cooking spray.  Place a 9-inch parchment paper circle inside the bottom of the pan, and line the sides of the pan with a 4 1⁄2–inch wide strip of parchment.  Overlap the ends of the parchment strip by approximately 2 inches on either side, to prevent the batter from leaking, and press the paper against the interior of the pan. This parchment collar will keep the cheesecake from overflowing during baking. Cover the outside of the springform pan with heavy-duty aluminum foil across the bottom and halfway up the sides of the pan to prevent the batter from leaking. Place the pan on a rimmed sheet pan and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sheep’s milk cheese, and beat them together on medium speed until very smooth, scraping the bowl with a rubber spatula as needed. Add the sugar and salt, and continue to beat on medium-high speed until the sugar has dissolved and the mixture is slightly aerated. Reduce the speed to medium and add the eggs, one at a time, beating well after each addition, scraping the bowl often. With the machine running on low speed, sprinkle the flour in 3 to 4 batches, scraping the bowl as needed. Drizzle in the cream, and continue to beat until the batter is smooth and silky, with no lumps.

Pour the batter into the prepared springform pan just before baking, to prevent the batter from leaking excessively. Bake until the cheesecake is deeply browned, about 1 hour. Transfer the pan to a wire rack to cool for 1 hour, refrigerate for at least 6 hours, preferably overnight.

Make the compote: preheat the oven to 400°F, with the rack in the top third position.

Place the berries on a rimmed sheet pan, blot them with a paper towel, and toss them with the oil. Roast until the strawberries are softened and beginning to darken, about 15 minutes. Change the oven to the broil setting and continue to cook, watching carefully, until the strawberries begin to char all over, about 5 minutes more.

Using a rubber spatula, transfer the strawberries, including the juices and caramelized bits, to a medium saucepan. Stir in the wine, sugar, and lemon juice, and cook over low heat until the sugar is dissolved. Increase the heat to medium and simmer until the mixture has thickened to a syrupy consistency and reduced slightly, about 15 to 20 minutes. Transfer the compote to a bowl to cool, it will continue to thicken. The compote can be made in advance and refrigerated in a container up to one week. Bring the compote to room temperature before serving.  Serve each slice of cheesecake with a drizzle of compote.   Yield:  12 servings

Rose-Pistachio Cookies ~ Vegan

Rose-Pistachio Cookies ~ Vegan

These floral, flavorful “goddess cookies” are a vegan delight

Ingredients:
6 tablespoons (80g) vegan brown sugar

1 cup (198g) vegan granulated sugar
6 tablespoons (85g) vegan butter, softened*
1/4 cup (57g) vegan cream cheese*
6 tablespoons (74g) vegetable oil
1/2 teaspoon rose extract*
1 teaspoon Pure Vanilla Extract
1/2 cup + 2 tablespoons (58g) oat flour
2 cups + 3 tablespoons (263g) Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon crushed dried rose flowers and/or buds for tea*
1/2 cup (60g) roasted unsalted pistachios, chopped
1/2 cup (71g) tart dried cherries, roughly chopped
1/3 cup (57g) vegan white chocolate, chopped*
1 to 4 teaspoons plant-based milk, if needed

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the sugars, butter, and cream cheese until smooth.

Add the oil and extracts and mix until combined.

In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the flour mixture to the butter and sugar, mixing until just combined.

Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.

Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.

Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).

Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.

Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips:
If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.

Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.

Mixed Berry Pastries

Mixed Berry Pastries

Ingredients:

1 Tablespoon flour

1 (17 oz) pkg Puff Pastry, thawed

8 oz. cream cheese, softened

Zest and juice of 1 small lemon

1/2 teaspoon vanilla

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 to 2 tablespoons sugar, depending on tartness of berries

2 tablespoons powdered sugar

Directions:

Preheat oven to 400*F

Sprinkle flour on cutting board, lay out puff pastry sheets.  Cut each sheet into four squares then place on a parchment-lined baking sheet.  

Fold the corners of the squares about 1 inch inward toward the center.

Whip the cream cheese, lemon zest and lemon juice and vanilla until combined.  In another bowl, combine berries, then toss with granulated sugar.  Spoon 1 heaping tablespoon cream cheese onto the center of each pastry square.

Bake pastries 15 to 17 minutes or until golden brown.  Remove from oven and let cool 15 minutes.  Top each pastry square with 2 Tablespoons of berries, then sift powdered sugar on top.  

Makes 8 servings

Creamy Cauliflower With Cheese And Bacon

Creamy Cauliflower With Cheese and Bacon

Fabulous side dish worthy of company! So simple, yet so very tasty. This is a pretty side dish with plenty of lovely color.

Ingredients:

4 cups cauliflower florets (1 L)

Cheese Sauce

4 oz cream cheese (125 g)

2/3 cup (150 ml) Monterey or Cheddar cheese

3 tbsp butter (45 mL)
1/3 cup low-carb milk, almond milk OR (75 mL) whipping cream
1 tbsp water (15 mL)
1/4 tsp salt, OR to taste (1 mL)

1/8 tsp white pepper (0.5 mL)

Directions:

In nonstick pan or pot, combine cream cheese, butter, low-carb milk, OR whipping cream, water, salt and white pepper.  Whisk occasionally.  Stir in Cheddar cheese until it melts and sauce is smooth.  Add extra water if necessary 1 tablespoon (15 mL) at a time.

Topping:

2/3 cup grated sharp Cheddar cheese (150 mL)

4 slices cooked bacon, chopped

2 tbsp chopped, fresh parsley (30 mL) 

Directions

Preheat oven to 350°F (180°C).  

In pot boiling water, cook cauliflower until tender, or steam the cauliflower. Drain cauliflower well. On chopping board, chop cauliflower into smaller pieces.  

In large bowl, combine cauliflower and Cheese Sauce (see ingredient listing).  Place cauliflower in 2-qt (2 L) shallow casserole dish. 

Topping:  In small bowl combine 2/3  cup (150 mL) grated Cheddar cheese, bacon and parsley.  Sprinkle over the top of the cauliflower.

Bake about 15 minutes, or until slightly browned and bubbly.  You could put the casserole under the broiler for 2 minutes to brown the cauliflower a little more.

Yield:  6 servings

Honey Roasted Cherry Tomatoes On Whipped Feta

Honey-Roasted Cherry Tomatoes On Whipped Feta

Roasting tomatoes in honey brings out their natural sweetness, especially when paired with tangy, whipped feta. Served with toasted sourdough, it’s an impressive appetizer that belies its simple preparation.
Ingredients:                                                                                             1/2 cup (125 mL) Greek feta

1/4 cup (60 mL) cream cheese

3 tbsp (45 mL) extra virgin olive oil, divided, plus more for bread

1 tbsp (15 mL) lemon juice

1 tsp (5 mL) lemon zest

2 tbsp (30 mL) amber honey, such as wildflower or clover

2 garlic cloves, thinly sliced

3 cups (750 mL) cherry tomatoes

1/4 tsp (1 mL) fine sea salt

6 slices sourdough bread,

1/2 inch (1 cm) thick

Freshly ground black pepper and sumac to taste

1/4 cup (60 mL) loosely packed torn parsley

Directions:                                                                                 Combine feta, cream cheese, 2 tbsp (30 mL) oil, lemon juice and zest in bowl of a food processor. Process until smooth, 1 to 2 minutes. Spread onto a large plate.

Arrange rack in top third of oven. Preheat oven to broil.

Combine honey, remaining 1 tbsp (15 mL) oil and garlic in a medium-size oven-proof skillet. Broil until garlic is golden-brown, about 2 minutes. Carefully remove from oven. Stir in tomatoes and salt. Broil, stirring halfway through, until tomatoes are blistered and charred, 10 to 12 minutes.

Using a slotted spoon, transfer tomatoes onto whipped feta. Place cooking liquid over medium-high heat. Reduce until thick enough to coat back of spoon, 3 to 5 minutes. Remove from heat.               

Arrange bread in a single layer on a large baking sheet. Drizzle both sides with oil. Broil, watching closely, until golden-brown and slightly charred, 1 to 2 minutes per side. Let cool slightly, then tear in half.

To serve, drizzle about 1 tbsp (15 mL) reduced sauce over tomatoes, saving rest for another use. Sprinkle with pepper and sumac. Garnish with parsley. Serve with charred bread.   Serves 4 to 6

Orange-Croissant Bake

 

Orange-Croissant Bake

 Ingredients                                                                                                                 

4 croissants, roughly chopped or cubed bread
1 cup orange marmalade, room temperature
1 (8 oz) package cream cheese, at room temperature

1/2 cup granulated sugar

2 large eggs
1 cup whole milk
Zest from one orange
1/2 teaspoon almond extract

Directions:

1. Preheat oven to 350°F and grease a 2 qt baking dish (8-inch square works well) with butter or nonstick spray.
2. 
   
3. In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy, about 3 minutes.
4. 
   
5. Add sugar and beat until fully incorporated, then add eggs, milk, orange zest, and almond extract and again mix to combine.
6. 
   
7. Place chopped croissants in prepared baking dish and place dollops of marmalade among them, stirring a bit to distribute if needed.
8. 
   
9. Pour cream cheese mixture over croissants, then cover dish tightly with foil.
10. 
    
11. Bake 30 minutes, then uncover and bake until top is golden brown and toothpick inserted in the center comes out clean, about 15 more minutes.
12. 
    

Let cool slightly before serving. Dust with powdered sugar, if desired, and serve. Enjoy!

Nieman Marcus Cake

Nieman Marcus Cake

So  F-A-S-T and E-A-S-Y

Ingredients:

Cake
1 box cake mix, any flavor
1 stick butter
2 eggs
1 cup chopped nuts
Icing
1 (8-ounce) package cream cheese, softened
1 (16-ounce) box powdered sugar
1 egg

Directions:
Blend cake mix, butter and eggs. Mix in nuts.
Spread batter into a greased and floured 13 x 9 pan. 

Mix all ingredients for icing together. Pour icing on top of the cake batter.

Bake at 350°F for 45 minutes.

Salmon Wellington

Salmon Wellington

Ingredients:
4  7 oz salmon fillets
salt and pepper to taste
2 tbsp butter
2 garlic cloves minced
1 shallot chopped
1/4 cup white wine
3 oz cream cheese
5 oz fresh baby spinach
2 tbsp plain bread crumbs
1/4 cup shredded parmesan cheese
1 1 lb. package puff pastry
1 egg for egg wash
Directions:
Unfold the puff pastry onto a light floured surface and roll out the 2 sheets, then cut them in half. So you end up with 4 pieces. I made each piece about 10X 14 inches.

Place each seasoned salmon fillet in the middle of each puff pastry sheet. Depending on the size of the fillet, you may need to roll out the puff pastry a little more or less. Leave about 2 inches around the edges.

Divide the spinach mixture into 4 equal parts and evenly spread it on top of the 4 fillets. Then brush the edges of the puff pastry with egg wash (1 egg + 1 tsp water).

Begin folding the the puff pastry over starting with the longer side. When folding over the short edges, brush more of the egg wash before folding.

Line a baking sheet with parchment paper and place the salmon wellington seam side down.

Make crosshatch slits on top of the Wellington with a knife. Then brush with more egg wash.

Bake at 390 degrees Fahrenheit for 25-30 minutes or until the pastry is golden brown.

Serving Suggestions with Salmon Wellington:
A wild brown rice recipe we love to serve with fish.

Make it a healthy meal by adding quinoa a side.
or make it a low carb dinner and serve it with steamed vegetables and a green salad

Another serving suggestion is mashed potatoes
or go above and beyond and serve it with these cheesy scalloped potatoes.

Serve with any kind of pasta; preferred is orzo or couscous.

Crockpot Ruben Dip

Crockpot Ruben Dip

 Ingredients
1 8 ounce package plain cream cheese, softened
½ pound sliced corned beefchopped (about 1 ¼ cups, chopped)
1 ¼ cups swiss cheese freshly grated
¼ thousand island dressing
½ cup sour cream
½ cup sauerkraut drained
Garnish:
Parsley chopped

Serve with:
Toasted bread, crackers, cucumbers, carrots, or celery

Dirctions:
In a crock pot, add all ingredients and stir. Cover and cook on high for 1 ½ to 2 hours, stirring about every half hour until all the cheese has melted.

Stir to combine all ingredients, turn heat off, and garnish with parsley. Serve hot with your favorite bread, crackers or veggies!

Notes
This can be refrigerated and reheated the next day. Place your reuben dip in a microwave safe container and reheat in 30 second increments, taking out to stir each time.
Be sure to drain the sauerkraut really well so that the dip doesn’t end up having too much liquid in it. If you love sauerkraut, try adding more to taste.

Prosciutto Olive Rolls

Prosciutto Olive Rolls

These cute prosciutto rolls, with their fresh chive ties, bring together two of the world’s most popular snacking olives in a rich creamy base—a superb contrast to the thin prosciutto. Seek out the firm, buttery Kermit-hued Castelvetrano for the green olives and the rich, fruity Kalamata for the dark olives.

Ingredients:
1 block (250 g) cream cheese, at room temperature
¼ cup (60 mL) sour cream, 14% MF
2 tbsp (30 mL) finely chopped Kalamata olives
2 tbsp (30 mL) finely chopped green olives, preferably Castelvetrano
2 tbsp (30 mL) finely chopped chives
10 thin slices prosciutto, about 3 oz (85 g) or a 100 g pkg
Chives, whole, for garnish

Directions:
Place cream cheese and sour cream in a bowl. Mash with a fork until smooth. Stir in chopped olives and chives just until evenly distributed. Cover and refrigerate to firm a little, from 1 hour to overnight.

To make rolls, cut fat off from the outside edge of prosciutto slices. Using wet hands, form about 3 tbsp (45 mL) cold olive cheese into a 1- x 3-inch (2.5- x 8-cm) log. Place along the short edge of 1 slice of prosciutto. Roll prosciutto around the cheese log. Place seam-side down on a plate. Repeat with remaining ingredients. Cover and refrigerate at least 1 hour and up to a day.

Before serving, tie a chive around the middle of each roll and trim the ends.  Makes 10 rolls

 

Lemon Meringue Cheesecake - Instant Pot

                   Lemon Meringue Cheesecake -Instant Pot Recipe
Ingredients:
Crust:
5.5 ounce vanilla wafers-half bag
¼ cup white sugar
¼ brown sugar
6 tablespoons butter- melted
Pinch of salt
Cheesecake Filling:
24 ounce cream cheese- room temperature
¾ cup sugar
Zest of one lemon
1 tablespoon vanilla-I highly recommend using vanilla bean paste!
3 eggs
Lemon Topping:
8 egg yolks
Juice and zest of 2 lemons
4 tablespoons butter
½ cup sugar
Meringue Topping:
4 egg whites
½ cup sugar
½ teaspoon corn starch
½ teaspoon vanilla-I highly recommend using vanilla bean paste!

Directions
Make the crust:
Combine all crust ingredients in a blender and blend until mixture becomes the consistency of damp sand

Pour crust ingredients into a 7 inch springform pan. Be sure to pat down the crust using a spatula or spoonula. The crust should cover the entire bottom of the pan and about an inch of the side of the pan.

Make the cheesecake filling:
Clean out your blender. You're going to use it again. 🙂
Combine all cheesecake filling ingredients in a blenderand blend just until fully combined. Do not over mix. The more you mix the cheesecake filling, the more add that will get added. The more air, the fluffier the cheesecake will be. I was looking for a denser cheesecake so I made sure to only blend until combined. If you have added too much air to the cheesecake, tap the filled pan on the counter to eliminate some of the extra air.

Bake the cheesecake:
Place trivet into pressure cooker along with 2 cups of water.
Place springform pan into your pressure cooker sling. I use the OXO Good Grips Slingand it works perfectly. If you don't have a sling, you can make one by folding strips of foil and cradling your pan in and out of the pressure cooker.

• Gently place slinginto pressure cooker onto of trivet.
• Close pressure cooker lid and cook on high pressure for 40 minutes.
• Once timer beeps, let pressure natural release for 25 minutes.
• Release remaining steam and open lid.
• Gently remove sling and cheesecake from pressure cooker.
• Using a knife, gently relate cheesecake from edge of pan. You just want to make sure that it doesn't stick once it's cooled.
• Cool on counter for about an hour and then place in refrigerator. Cool cheesecake for at least 2 hours.
Make lemon curd:
• While you can do the lemon and meringue step in the pressure cooker, I found that it's quicker and easier to just do it on the stove while the cheesecake is cooking and cooling.
• Combine all lemon curd ingredients in a sauce pan over medium heat on the stove. Be sure to set aside the egg whites as you will use them for the meringue.
• Stir continuously until the lemon curd thickens to a pudding like consistency- abut 170 degrees if measured by a thermometer. Be sure to scrape the bottom of the pan with a whisk constantly. The lemon curd should take about 10 minutes to thicken. Once thickened to the proper consistency, remove from the heat.
• There are 2 options for this next step. A) Place lemon curd in the refrigerator to cool completely. B)Pour hot lemon curd on top of cooled cheesecake. I prefer to chill the lemon curd completely and then pour on the chilled cheesecake. I envisioned a melty mess when I thought of pouring the lemon curd on while it was still hot. But, the pros would be that the lemon curd would incorporate into the cheesecake a little bit more.
Make the meringue topping:
• Combine meringue ingredients in a stand mixerbowl. Using the whiskattachment, whisk ingredients together on high until stiff peaks form. This should take about 5 minutes.
Assemble Lemon Meringue Cheesecake:
• Pour lemon curd on top of cheesecake and refrigerate for at least 30 minutes.
• Remove cheesecake from springform pan.
• Using a piping bag and tip, pipe meringue liberally on top of lemon curd topping. If you don't have a piping bag, you can spread meringue on top with a spatula or a knife.
• Brown the meringue with a kitchen torchor in your oven's broiler. If you broil, be sure to watch it. It should only take a couple of minutes. You want the peaks to turn a golden brown.
• It's time to enjoy your wonderful, beautiful, lemon meringue cheesecake!!

Notes 

Tips for making Lemon Meringue Cheesecake:

1. Leave cream cheese, butter and eggs on the counter so that they are room temperature when you begin to make your cheesecake.  If you use cold ingredients, your cheesecake will be lumpy.

2. Mix your ingredients in a blender and not a mixer.  I have always used a mixer and found that regardless of the temperature of the ingredients, I ended up with lumps.  Through trial and error, I have found that it is much, much, much easier to combine the ingredients in a blender.

3. Buy yourself some vanilla bean paste. It's like vanilla extract but so much better! It's a glorious combination of vanilla beans and vanilla extract. It's the consistency of maple syrup and has all of the flavor and appearance (those little black dots) as you get when you use vanilla beans but without the steep price of buying vanilla beans. I try to use it for everything because I just love it so much! And no, I'm not sponsored by any vanilla bean pastecompanies. I just really LOVE vanilla bean paste!