Saturday, April 7, 2018

Individual No Bake Lemon Cheesecakes


I whipped up these amazing little cheesecakes for Easter dinner last week.

I knew I wanted lemon, and I knew it had to be easy and this delightful little recipe was the perfect thing.

A total of 5 ingredients… and no bake, and totally utterly delicious!


I changed 2 things from the original recipe, first I used Biscoff Cookies instead of Graham Crackers for the crust and I will tell you it was the right thing to do… Biscoff is the new Graham for sure!

I also added an extra lemon, because I LOVE my lemon desserts very lemony!


What you need,

¾ cup Biscoff cookie crumbs (I used about ¾ of a package of cookies and just smashed them into crumbs)

2 tbsp. melted butter

1 can condensed milk (the full fat one please!)

8oz. cream cheese (again, full fat, just do it!)

Juice & Zest of 2 lemons

Whipped cream for topping (optional, but not really optional!)


In a small bowl stir the butter into the Biscoff crumbs until they are moist and totally coated.

Divide the crumbs between 4 small dishes and press lightly into the bottom. Don’t press to hard just loosely packed is good.

In a medium bowl use a hand mixer to whip up the cream cheese and condensed milk until light and creamy.

Mix in the zest and juice until well incorporated.

Divide the batter between the small dishes.

Cover the dishes and refrigerate for at least 6 hours, but overnight is even better.

Top with a little (or a LOT) of whipped cream right before serving.


How cute are these! Add a slice of lemon or a little flower and it really would be a perfect dessert for any spring or summer dinner!



Enjoy!



Jen

Sunday, March 4, 2018

Bakery Style Chocolate Chip Muffins


Sometimes I feel like the only recipes I post on the blog are pasta or muffins… I obviously lean toward certain foods!

As a teenager I worked in the Mall, and at one point I was buying a muffin every single day. They were always so good… way better than I ever had a home. They were more like cake than a muffin, which tasted great but wasn’t so great for the waistline!

These muffins taste just like those Mall muffins… crisp on the outside, super tender and light in the middle and full of melty chocolate chips.




What you need,

2½ cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

½ cup butter, at room temperature

1 cup granulated sugar

1 tbsp. vanilla

2 large eggs

¾ cup buttermilk

¼ cup sour cream

1 cup mini chocolate chips + more for sprinkling on the top


Preheat the oven to 475 degrees. Grease a muffin tin well with non-stick spray.

In a small bowl whisk together the flour, baking powder, baking soda and salt.

In a large bowl beat the butter and sugar together until light and fluffy, about a minute or two.

Add in the eggs one at time and beat well. Add the vanilla and stir until well incorporated.

Add the buttermilk and sour cream and gently fold in, until just combined.

Add the dry ingredients to the wet and fold just until combined, add the chocolate chips then give a couple more turns with the spatula.

Divide the batter between the muffin cups. Fill them right up to the top.

Sprinkle a few extra chocolate chips on the top of each muffin.

Bake at 475 for 5 minutes, then turn down the oven to 375 and bake another 13-15 minutes. The muffins should be golden brown, and a toothpick should come out clean.

Let the muffins cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely.

These muffins are best served same day, but they do freeze well. Just wrap each muffin individually in saran wrap and place in a large zip top bag and place in the freezer.



Make the muffins, eat the muffins… You won’t be sorry, I promise.



Enjoy!



Jen

Saturday, February 24, 2018

Tortellini Alfredo with Spinach & Sundried Tomatoes

I swear I should have been born Italian… I just can’t get enough pasta. I try to eat other things, I really do, but I always come back to pasta.


My favorites always end up being simple with 4 or 5 ingredients and they always come together super fast. 



This Tortellini Alfredo with Spinach and Sundried Tomatoes fits the bill. It took less than 15 minutes and it is beyond delicious.

I love the salty sundried tomatoes with the creamy sauce… So very good.





What you need,

1 lb. fresh cheese tortellini

1 tbsp. butter

1 small clove garlic, minced

2 tbsp. flour

1 ¼ cup heavy cream

½ tsp. salt

½ tsp. black pepper

1/3 cup Parmesan cheese + more for serving

5 oz. baby spinach, thinly sliced

7oz jar of sundried tomatoes, drained and thinly sliced

½ - ¾ cup of the pasta cooking water

In a large pot of boiling water cook the tortellini according to package directions. When you drain the pasta be sure to reserve about a cup of the cooking water.

In a large skillet melt the butter over medium heat. Add the garlic and cook for one minute.

Add the flour and cook for 1-2 minutes stirring constantly.

Whisk in the heavy cream. Season with salt and pepper. Let the mixture simmer for a minute or 2 until it starts to thicken.

Stir in the Parmesan cheese.

If the sauce looks a little too thick, whisk in some of the reserved pasta water. I probably ended up using just over half a cup. I like my sauce on the thinner side, but if you like it thicker that is ok too.

Add in the spinach and sundried tomatoes and cook for 1-2 minutes until warmed through.

Serve right away with a little added Parmesan cheese.





This pasta was beyond delish! I ate it for supper and then had 2 lunches for the week.  It warmed over well, which isn't always the case with creamy pasta.

I will be making this again for sure. A little cooked chicken in there would be good too, if you like that sort of thing…



Enjoy!



Jen



Recipe from the amazing Brown Eyed Baker


Sunday, February 11, 2018

Overnight Oatmeal


I know I am like 4 years late to this overnight oatmeal party, but hey better late than never!

I never ate oatmeal growing up, something about it being all warm and squishy never really floated my boat. But as I have gotten older my tastes have matured and I decided to give them a try.


I really like the concept of being able to prep the oats the night before. I do not have much time in the morning so cooking oats wasn’t going to be an option. Plus, I tend to like colder things early in the morning, not warm. Is that weird?


Anyway, I have tried a few varieties over the last couple weeks and so far, I have loved them all! Took me a few tries to get my milk ratio right, I figured out I like them a little on the wet side not too thick.

But now that I have my base recipe down, the add ins are the fun part!

What you need,

For the Basic Overnight Oat recipe,

½ cup old fashioned oats (don’t use the quick oats here, they get too soggy!)

½ cup milk (I always use 1% because it is what we have in the house.)

1 heaping tablespoon of vanilla Greek yogurt (optional but I really like the added creaminess!)

1 tbsp. honey

Combine all the ingredients in a medium mason jar and stir to combine.

Now you could stop there and just eat them like that… or you can add in all the fun things!

Today I had what I think is my favorite,

Peanut Butter Banana,

Just add in one small banana sliced, 1 tablespoon of peanut butter (whatever kind you like, mine happens to be Jif!), and 1 tablespoon of mini chocolate chips, cause why not!

Stir into the base recipe and stash in the fridge!

SO SO good!

I have also tried,

Apple Raisin,

½ and apple diced, 2 tablespoons of raisins and ½ teaspoon of cinnamon.

Pumpkin Pie,

1 heaping tablespoon of pumpkin puree, ½ teaspoon raisins, ½ teaspoon pumpkin pie spice, ½ tablespoon of brown sugar.

Blueberry Banana,

1 small banana, sliced, ¼ cup blueberries (fresh or frozen), ½ teaspoon of vanilla.


All these variations have been very delicious! I have quite a few more recipes pinned to try, like Carrot Cake, Coconut Pineapple, Mixed Berry, and Cinnamon Roll…. Don’t those all sound amazing!

I find that one jar will last me for 2 breakfasts. I tend not to be a big eater in the morning, so half the jar is usually plenty. I have found that they are very filling, and they have been keeping me fuller longer in the day, which is great!

Are you guys eating Overnight Oats? If you are shout out your favorites flavors! I am dying to try many more!

Oh, and if you are wondering they keep perfectly well in the fridge for 3-4 days easily. I make mine up on Sunday and they are still totally perfect Thursday or Friday!

If you are like me and slow to the overnight oatmeal train, get on it today! You won’t regret it!

Enjoy!



Jen








Sunday, February 4, 2018

Fried Ravioli


I hear there is some BIG football game on today??? I have no interest in that kind of thing, but I do like the food that goes along with big games like these.

Wings, Pizza, Chips & Dip… and these Fried Ravioli!

They are super easy and really tasty.  A little marinara sauce for dipping and you have the perfect big game food!


What you need,

1 pkg. fresh cheese ravioli (or whatever flavor you like)
1½ cup bread crumbs

1½ tbsp. Italian seasoning

½ tsp. fresh cracked black pepper

2 large eggs beaten + 1 tbsp. water

Vegetable oil for frying

¼ cup freshly grated parmesan cheese

1 cup Marinara sauce

Heat the oil to 375 degrees over medium high heat.

Dip each of the ravioli’s in the egg mixture then into the bread crumbs to coat.

Cook the ravioli in batches in the oil for 1½ minutes per side, until brown and crisp. Transfer to a wire rack. Sprinkle the ravioli with the parmesan cheese.

Heat the marinara sauce and use it as a dip for the hot crispy ravioli’s.


I love how crispy these raviolis get and the cheese gets all melty inside! Loved them.

Hope you all have a great game day! May the team you are rooting for win. (I don’t even know who is playing??)

Enjoy!


Jen