Berry Cheescake Jars
24 ounces of berries (I use a combo of blueberries & raspberries) For the Graham Cracker Crust Layer: 2 heaping cups of graham cracker crumbs 6 Tablespoons brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup melted butter For the Cheesecake Layer: 16 ounces cream cheese, room temperature 1 cup sugar 1 cup sour cream (entire 8 oz container) 1/4 cup fresh lemon juice 4 teaspoons vanilla extract 2 teaspoons lemon or orange zest Combine all of the graham cracker crust ingredients (mix with a spoon until butter is evenly coated over crumbs). Divide about half of the mixture into 8...
Read MoreRicotta Honey Cheesecake
12 oz whole milk ricotta 16 oz mascarpone cream cheese @ room temp 3/4 cup natural sugar 1/4 cup honey 1 TBSP lemon or orange zest 4 large eggs Place two 9 x 11 Pyrex dishes filled with water on the bottom rack. Preheat the oven to 350 degrees. Grease a 9-inch springform pan with butter or coconut oil and set aside. Blend the ricotta in a food processor (with S blade) until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally to scrape down the sides. Blend in the honey and zest. Add the eggs and pulse until just blended. Pour the cheese mixture into the...
Read MoreCrustless Cheesecake
1 pound (16 oz) high-quality cream cheese 3 free range eggs 1/2 cup sugar of choice 1/8 tsp pure vanilla extract For the Topping: 1/2 pint (8 oz) high-quality sour cream 1 tsp pure vanilla extract 3 TBSP sugar of choice Preheat oven to 325 degrees. Beat cream cheese with an electric mixer. Add eggs one at a time, beating well after each. Add sugar and vanilla, and beat again until just combined. Pour batter into an 8 x 8 inch, coconut oil-greased, square, baking dish. Bake for 40 minutes, or until lightly browned. Let cool. Combine topping ingredients and spread over pie to within 1/2 inch...
Read MoreCoconut Chocolate Chip Cake
1/4 cup coconut flour, sifted 2 cups unsweetened coconut shreds 1 tsp baking soda 1 tsp baking powder 1/4 cup chocolate chips (or nibs) 6 egg whites 2 tsp pure vanilla extract 1/4 cup honey 2 tsp coconut oil, melted 1/8 tsp pure salt Preheat oven to 325 degrees. Mix together coconut flour, shredded coconut, baking soda, baking powder, and chocolate chips. In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks. Add to the egg whites (if possible – while beating) the vanilla, honey, oil, and salt. Add wet ingredients to dry ingredients and gently fold...
Read MoreChocolate Chip Cookie Cake
4 eggs, beaten 3/4 cup honey 1 tsp powdered white stevia 1 cup almond butter (or other nut/seed butter) 1 TBSP pure vanilla extract 1/2 tsp pure salt 1/4 cup cream of buckwheat cereal (dry – straight from the box) 1/4 cup tapioca flour 1/2 cup coconut flour, sifted 2 cups quinoa flakes 1 tsp baking soda 1/2 tsp baking powder 2/3 cup chocolate chips (I use Navitas Naturals Sweet Cacao Nibs – one 4-0z bag) 1/2 cup coconut oil, melted Pre-heat oven to 350. Beat all ingredients together with an electric mixer. Divide into 2 square greased baking dishes (I use coconut oil to grease...
Read MoreBanana-Whipped Cream Refrigerator Cake
2 cups heavy cream 4 TBSP sugar 2 tsp pure vanilla 3 cups chopped ripe bananas (speckled or even very speckled!) 1 pound gingersnap cookies In a large bowl, beat the cream with an electric mixer until stiff peaks form. Add the sugar and vanilla and beat once more, until just combined. Fold in the bananas. Place a layer of gingersnap cookies in a 9 inch spring-form pan. Spread 1/2 of the banana mixture over the cookies. Top with another layer of cookies. Spread remaining banana mixture over the cookies. Top w/ a final layer of cookies. Cover w/ plastic wrap & place in the fridge at least...
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