I could not resist to share this divine recipe from the 150 Best Cupcake Recipes cookbook. These precious miniature cheesecakes are not only cute, but they’re also amazingly tasty! Try this Lemon Cheesecake Cupcake recipe this weekend. Your whole family will love it!
For the filling you will need:
1⁄4 cup, 60 ml sour cream
12 oz, cream cheese (package of 375 g)
1⁄2 cup, 125 ml sugar
1 tsp, 5 ml grated lemon zest
3⁄4 cup, 175 ml lemon curd, from the grocery or homemade.
For the crust, you will need:
1 tbsp, 15 ml packed brown sugar
3⁄4 cup, 175 ml graham cracker
3 tbsp, 45 ml melted unsalted butter
Whisk brown sugar, graham crumbs, and melted butter together in a bowl. Press mixture into cups.
In your food processor (metal blade preferably) start by pulsing cream cheese until it becomes smooth.
Combine sugar and pulse it again. Add sour cream and also pulse until smooth. Combine zest and eggs, pulsing again.
Fill the cups. Bake for about 18 -22 minutes. Let the cupcakes cool down in pan for about 10-12 minutes.
Remove and place in the refrigerator for a minimum of 2 hours. Before serving, place a curd over each cupcake.
Chicken Shrimp & Sausage Gumbo-A rich, flavorful gumbo with authentic flavors – loaded with chicken, sausage, shrimp and crab legs. Simply Delicious.
I Heart Gumbo! It just blends right in with my African Cuisine -spicy, substantial, well seasoned, full of amazing ingredients … I have got to say the combination is right on point. Now how could anyone not want to make this ?
Don’t let the ingredients list scare, making gumbo is simple and straight food and is no more complicated than making stew. After you get past the stirring (making the roux) everything else is a breeze. This gumbo is loaded with hearty pieces of chicken thighs, smoked sausage, crab legs and shrimp. The key to a great gumbo is the roux- a roux is basically equal parts of oil and flour, stirred together to eliminate the floury taste. With gumbo the stirring is prolonged to achieve a chocolate color to intensify the flavor the stew.
¼ cup canola oil
8 oz. Smoked sausage
2 pounds chicken skinless chicken thigh
½ cup flour
¼ cup unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 cup chopped celery (about 3 sticks)
2 teaspoons minced garlic
1 14oz. can tomatoes(chopped)
½ pound crab legs
1 tablespoon Creole seasoning.
½ tablespoon smoked paprika
1 tablespoon chicken bouillon powder or 1 cube
1-tablespoon thyme fresh or dried
2 bay leaves
1 pound shrimp (peeled and deveined)
¼ cup chopped parsley
2 green onions chopped
1-tablespoon gumbo file
10 cups cooked rice
Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch
Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside
In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don’t walk away from the stove during this process. It might burn.
When you have achieved your desired color. Remove from stove and let it cool.
You can find complete recipes of this Chicken Shrimp & Sausage Gumbo in africanbites.com
For some reason, it seems that when the holidays roll around and I start to have recipe failures. I thought these Turtle Cookies were going to be a quick and easy recipe success. The first time I made them, I used dulce de leche from a can. They were easy to make, they tasted delicious and the pictures turned out great. But the next morning when I saw the cookies, the chocolate coating had cracked on all of them! So, I tried again and again until I thought about moving on from this recipe idea, but decided I was going to find a way to make it work…no.matter.what. And I succeeded, so today I am finally sharing my recipe for Turtle Sandwich Cookies using Ritz crackers.
To make about 1/4 cup of caramel sauce, use 12 caramels (I used Kraft Caramels) and 2 teaspoons of whipping cream. Microwave for 30 seconds and then stir. Microwave for an additional 15 seconds and stir. Continue heating and stirring at 15 second intervals until smooth. Watch carefully so that the caramel sauce doesn’t boil over or burn.
Before putting the caramel sauce on the crackers, you need to to cool and thicken. So, allow the sauce to cool at room temperature for about 8-10 minutes, stirring often to keep it smooth.
Plop about 1 teaspoon of the caramel in the center of a Ritz cracker. This made enough for me to make 11 turtle sandwich cookies.
12 caramels (I used Kraft)
2 tsp heavy whipping cream
22 Ritz crackers
4 squares chocolate almond bark
⅓ cup chopped pecans
Optional: whole pecans, sea salt
Place caramels and whipping cream in a microwave safe bowl. Microwave for 30 seconds and then stir.
Microwave for an additional 15 seconds and stir. Continue heating and stirring at 15 second intervals until smooth. Watch carefully so that the caramel sauce doesn’t boil over or burn.
Allow the sauce to cool and thicken, at room temperature, for about 8-10 minutes, stirring often to keep it smooth.
Plop about 1 teaspoon of the caramel in the center of 11 Ritz crackers.
Top each with another cracker and squish the caramel so that it spreads out.
I was recently contacted by the folks who work for an Italian cookware brand, Lagostina. They were having an exclusive blogger challenge/giveaway where they would gift me, and one of my lucky readers their beautiful La Lagostina Risottiera (risotto pot) a retail value of (199.95)
They asked if I could create a winter risotto recipe using the pot and to give an honest review, I thought about it for less than a second and said Yes!
Since it’s the holiday season with Christmas around the corner and New Years right behind I decided to make a seafood risotto with lobster, scallops and shrimp, why not, it’s the holidays and besides, this would be perfect for any special occasion.
I have to tell you I was blown away by the high quality of this pot as soon as I took it out of the box and felt the weight. The lid is beautiful, made of solid cherry wood on the top with the word risotto carved into it, the bottom of the lid is made of heavy stainless and guess what, you can flip the lid over and use it as a trivet! It definitely passed the beauty test, now to see how it cooks up my risotto.
1 pre-cooked whole lobster using the claws and tail
8 shrimp, peeled and deveined
6 large scallops
all seafood should be pre-cooked and diced into chunks
1½ quart of seafood stock, either store bought or make your own by simmering water with shrimp and lobster shells, onions, celery, peppercorns and a little thyme, then straining twice.
1 cup arborio rice
2 large shallots
¾ cup of Prosecco or white wine
1 cup of canned or fresh diced tomatoes, drained of wet liquid
olive oil and butter
Cook the shrimp and scallops on a foil lined sheet pan, drizzle seafood with some garlic infused olive oil and a small handful of chopped parsley, roast at 425 degrees until pink and translucent, maybe 10 minutes, let it rest.
Break down your whole lobster tail, removing the shell from the claws so they stay in tact, remove the shell from the tail and cut into chunks, place all the lobster meat into the juices of the cooked shrimp and scallops on the sheet pan.
Place a knob of butter and a good drizzle of olive oil into the bottom of the risotto pot.
Add shallots and cook until they soften.
Add rice, stirring until coated and hot.
Deglaze with the Prosecco or white wine.
When liquid is absorbed then start adding your simmering warm seafood stock, one ladle at a time, stirring until it gets absorbed, then add another ladle full.
Sweet little cinnamon pastries with a secret ingredient. And yes, they are still low carb and grain-free. Happy breakfast!
Oh, oh, this mozzarella dough. Honestly, this stuff is a total low carb game changer for me and I am having way too much fun messing around with it and creating new keto recipes. It’s not perfect for everything but it sure works like a charm for any kind of pastry or pizza dough. And it still just startles me that it’s made with mozzarella cheese. Like, seriously. Who sat down one day and said to themselves “I am going to make low carb dough out of cheese and see if it works”? Because while I am incredibly creative and innovative with my recipes, I am also quite certain I never would have thought of this. But that’s the nice part about the low carb recipe creation world. We can all learn from each other and build on each other’s work.
This dough isn’t exactly tricky to make, but there are some tricks to getting it right. And so, at the request of several readers, I have created a video that walks you through the steps. This is for a sweet version of the dough, but the same tips apply to the savoury version too, you simply leave out the sweetener.
Now that I’ve made several recipes with it, I have learned a few things. First of all, don’t roll your dough out on parchment paper. It’s much too springy and it pulls and wrinkles the paper so that you end up with creases in your dough. Turn it out onto a silicone mat or even right onto the counter, if you need to. Then you can top it with parchment and roll it out that way. Also, if your dough is a little too sticky to work with, dust it with almond flour and knead that in a bit until it firms up.
And one reader gave me another little trick that saves one step and one bowl, and that is to melt your butter right in with your mozzarella. Less mess and less to clean up afterward! That worked beautifully for me in these low carb cinnamon twists.
These little pastries make a wonderful breakfast treat. I’ve made them several times and my kids keep asking me to make them again. So if you’ve been itching to try the low carb mozzarella dough, just dive right in. I hope you find my video and all of my tips helpful. Enjoy!
1/2 cup almond flour
1/4 cup coconut flour
1/4 cup powdered Swerve Sweetener
1 tsp baking powder
1 1/2 cups shredded part skim mozzarella cheese
5 tbsp butter
1 large egg
1/2 tsp vanilla extract
2 tbsp butter, melted
2 tsp granulated Swerve Sweetener
1 tsp cinnamon
2 tbsp powdered Swerve Sweetener
1/4 tsp vanilla extract
Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.
In a medium bowl, combine almond flour, coconut flour, sweetener, and baking powder. In a large saucepan, melt cheese and butter over low heat until it can be stirred together.
Add egg and vanilla extract and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a silicone mat or directly onto a kitchen counter and knead until uniform (this only takes a little kneading).
Cover with parchment paper and roll out to a 10×10 inch square. Brush with half of the melted butter.
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A creamy seafood lasagna featuring SeaPak® Scampi and Popcorn Shrimp.
Are you big fans of lasagna in your house? My whole family loves lasagna!
There’s lots of cheese and pasta for my carb & cheese-loving daughter. It’s a filling enough meal for my husband. And it’s quick and economical, which I appreciate.
Ok, so quick and economical doesn’t make your mouth water, I get it. But what about this?
Now a budget-friendly, simple baked meal looks more appetizing, eh? I mean, who can resist the golden brown top of a lasagna?
My favorite way to prepare this meal is to layer the ingredients in a pan on the weekend (or during the weekdays) and bake at night whenever it works best for our family. That’s what makes it so simple. Well, that and the yummy shrimp from SeaPak. Just heat them up and toss them in for a fresh coastal taste of seafood.
Guys, the Scampi sauce is divine. Just look at all that buttery, creamy, cheesy goodness.
The herbs really add something to the lasagna. Such an upgrade from regular seafood lasagna!
¼ cup all-purpose flour
9 no-boil lasagna noodles
¼ cup butter or margarine
½ cup celery, chopped
½ cup carrots, chopped
2 cloves garlic, finely chopped
2 cups half-and-half
1 and ⅓ cup chicken broth
½ teaspoon salt
¼ teaspoon pepper
1 egg, slightly beaten
½ cup grated Parmesan cheese
1 container (15 oz) ricotta cheese
1 package SeaPak Scampi, 12 oz., heated according to package instructions
1 package SeaPak Popcorn Shrimp, Party Size, heated according to package instructions
3 cups shredded mozzarella cheese
1 teaspoon, dried parsley
Heat oven to 350°F.
In 3-quart saucepan, melt butter over medium heat. Add garlic, carrots, and celery; cook about 5 minutes, stirring occasionally, until veggies are crisp-tender.
Stir in flour; cook and stir until bubbly.
Gradually stir in half-and-half, broth, salt and pepper.
Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside.
In medium bowl, mix egg, Parmesan cheese, and ricotta cheese; set aside.
You know you want your pie to be the first to go this Thanksgiving, so here’s what you do – make this perfectly delectable, purely irresistible Vanilla Bean Cheesecake instead of pie. Yes you heard that right, take a break from the classic pie everyone makes at Thanksgiving and bring this over-the-top vanilla bean laced cheesecake instead. In my opinion it outdoes any pie, in fact it outdoes any cheesecake! This is my favorite cheesecake I’ve ever had and my husband said the same thing!
It’s been a while since I’ve had a slice of the Vanilla Bean Cheesecake at Cheesecake Factory but this is just what I remember theirs to be and then some. You get a buttery graham cracker layer, a rich melt-in-your-mouth vanilla bean cheesecake layer, a sweet white chocolate mousse layer and a fluffy whipped cream layer. It is Heaven in four layers of cheesecake bliss and trust me you don’t want to skip trying this recipe at least once before the years is over! So good you’ll lose all self control. Normally, since I make ridiculous amounts of sweets, I can eat for example half a cupcake and so forth – this, no way! Bring on a big slice. Worth the splurge and every calorie.
1 2/3 cup (216g) crushed graham cracker crumbs (about 13 full sheets)
2 Tbsp (30g) granulated sugar
6 Tbsp (3 oz) unsalted butter, melted
3 (8 oz) pkgs cream cheese, softened
1 cup (210g) granulated sugar
Seeds of 2 Cooking Classy Vanilla Beans
3 large eggs
3/4 cup (180g) sour cream
1/3 cup (80ml) heavy cream
7 oz white chocolate, roughly chopped
1 1/2 cups (355ml) heavy cream
6 oz cream cheese, nearly at room temperature
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1 Cooking Classy Vanilla Bean
Whipped cream topping
3/4 cup heavy cream
1 1/2 Tbsp (22g) granulated sugar
Seeds of 1/2 Cooking Classy Vanilla Bean (optional)
For the crust:
Preheat oven to 350 degrees. Line the outside of a 9-inch springform pan with a sheet of 18 by 18 heavy duty aluminum foil (make sure the foil has no holes, you don’t want any water to leak in). Add graham crackers and sugar to a mixing bowl and stir to combine, then pour in butter and mix with a fork until evenly moistened. Pour into prepared springform pan and press evenly into bottom. Bake in preheated oven 10 minutes, then remove and cool on a wire rack.
For the filling:
Reduce oven temperature to 325 degrees. Have a large roasting pan ready and boil about 4 quarts of water (you may not need all of it). In a mixing bowl using an electric hand mixer blend together cream cheese, sugar and seeds of 2 vanilla beans just until smooth (scrape down side and bottom of bowl occasionally throughout entire mixing process). Mix in eggs one at a time, mixing just until combined after each addition. Add sour cream and heavy cream and mix just until combined. Tap bowl forcefully against countertop about 30 times to release any large air bubbles. Pour over cooled graham cracker crust and smooth into an even layer. Place cheesecake in roasting pan then place roasting pan in oven and carefully pour in enough boiling water to reach halfway up the side of the cheesecake pan. Bake in preheated oven until cheesecake is set but still jiggly in the center, about 65 minutes, then leave in oven and leaved door closed and let rest 10 minutes. Then remove from oven and cool on a wire rack for 30 minutes. Tent with foil and chill in refrigerator 8 hours or overnight.
Sauteed Clams – Skillet clams with loads of garlic butter, white wine and parsley. The easiest sauteed clams recipe ever, 15 mins to make!
In my world, summer means sun, sand, water, seafood and BBQ. You don’t do justice to summertime if you’re not in the water (be it swimming pool or the ocean), eating some seafood or BBQ, and have a drink or two. Summer is the best time to enjoy the bounty of the sea, such as clams.
This garlic butter sauteed clams are inspired by my recent travel to Italy. Every restaurant I went to, there is a section of the menu dedicated to seafood, and sauteed clam is always on top of the list. As the name suggests, the clams are cooked with a combination of garlic, butter, olive oil, parsley, with lemon juice. It’s really simple but absolutely delicious.
In the seafood shacks or restaurants in Southern California, you can find similar dishes. It’s my summer ritual to go to the beach, enjoy some of the fresh seafood and shellfish at these restaurants by the sea. A simple dish like this never fails to make me happy. Bon appetit!
1 1/2 lbs Manila clams, rinsed, scrubbed and cleaned
2 tablespoons unsalted butter
2 cloves garlic
1/4 cup white wine
3 dashes cayenne pepper
1 tablespoon lemon juice
1 teaspoon chopped Italian flat parsley
Heat up a skillet on medium heat. Add the butter and saute the garlic until slightly browned. Add the clams into the skillet, and quickly toss around with the spatula. Add the wine and cayenne pepper. Cover the skillet and let cook for 1 minute, or until the clams are all open. Add the lemon juice and parley, stir to combine well. Remove from heat and serve immediately.
You can find complete recipes of this Garlic Butter Sauteed Clams in rasamalaysia.com