Best to make 2 days before. This is a cheesecake that gets better the longer it sets. It is a very light and silky cheesecake. It will be the hit of all holiday parties. This cheesecake does not have a strong pumpkin flavor. The flavors are very subtle.
Pan: 9 inch spring form pan
Pre heat oven to 375.
For the Crust:
- 2 cups paleonola maple flavored crushed fine ( gf)-granola) 1 bag
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons butter melted (1 stick)
- 1/4 teaspoon sea salt
For the Filling:
- 2 15-ounce can pumpkin purée (not pie filling)
- 2 cups Mascarpone cheese – room temperature
- 1 8 oz cream cheese – room temp
- 1 cup heavy cream – room temp
- 1 tsp. maple cream or maple syrup
- 2 Tbsp. cornstarch
- 4 large eggs – room temp
- ½ cup coconut sugar
- ½ cup organic cane sugar
- 1 Tbsp. Vanilla Madagascar (preferable)
- ¼ tsp. sea salt
- 1 tsp. pumpkin pie spice powder
- ½ tsp. nutmeg
- ½ tsp. cinnamon
In a food processor place bag of paleonola and blend until it resembles a coarse crumble. Add salt and melted butter. Blend in processor for another minute with additional spices. The crumble for crust should hold together. Cover bottom of spring form pan with paleonola mixture. Bake the crust on a baking sheet until set and light brown, about 20 minutes.
Tip: Most important thing to know is that all ingredients need to be at room temperature. This is to ensure cheesecake doesn’t crack.
With a hand mixer and cake mixer on low speed, blend together the pumpkin purée, pumpkin pie spice, cinnamon, nutmeg and salt and mix gently for 2 minutes, scraping down the sides and bottom of the bowl often. Add eggs in one at a time, 4 in total. In a separate bowl, combine the marscapone cheese with the cornstarch, coconut sugar and vanilla and . Blend gently for a minute then add heavy cream. Beat at a low speed . Add the mascarpone with the pumpkin and mix gently for 2 to 3 minutes, scraping the bowl. Make sure well incorporated.
Bake the Cheesecake:
Preheat oven to 425. Pour the pumpkin filling over the crust. Shake pan so as to get rid of any air bubbles. Wrap the bottom of the pan with aluminum foil to prevent water leakage into the pan. Place the filled cake pan in a deep baking dish and set them on the oven rack. Add enough water to the pan so that it comes up three-fourths of the way up the sides of the cake pan. Bake the cake for 15 minutes at 425 then lower the temperature to 300 for an hour or until the center of the cake is lightly set. Do not open door at anytime. Turn oven off but leave cake in oven for at least 30 minutes. Carefully remove from oven. Remove foil when ready to serve.. Cool it to room temperature on a wire rack so air circulates under cheesecake. This will ensure crust does not crack. Refrigerate the cake for at least 8 hours before unmolding. Best to make 2 days before. This is a cheesecake that gets better the longer it sets.
Health Benefits of Pumpkin:
Pumpkin has lots of health benefits!
Here are 5:
- Pumpkin seeds are very high in magnesium, containing nearly half of the recommended daily value in only a quarter cup!
- Pumpkin builds the immune system.
- Pumpkin is rich in beta-carotene.
- Pumpkin is rich in natural enzymes, which are great for your skin. Eat it or apply it as a nutrient dense mask!
- Pumpkin is has tryptophan. Tryptophan is an essential amino acid that your body uses to make proteins, the B vitamin niacin, and neurotransmitters serotonin and melatonin. These chemicals induce relaxation and minimize stress.
1 medium apple peeled
1/2 ripe banana
1 tsp vanilla
1/2 tsp salt
2 tbsp. honey
1/4 cup maple syrup
1 tbsp. coconut oil
1/2 c almond milk
1-6 oz yogurt fruyo pineapple brand
2 tbsp. ricotta cheese
1 1/2 c almond flour
1/2 c organic millet flour
1/2 tsp of baking powder * gluten free
In food processor
Add cut apple, banana , salt and vanilla until very small pieces . Add the next 7 ingredients .
In a seperate bowl mix all the dry ingredients . Stir with a fork to blend the flours and baking powder together. Next, pour the wet ingredients into bowl of flour and mix well with a wooden spoon.
Spray muffin pan with non-stick spray and fill 3/4 of muffin tin.
Cook for 25 minutes at 375. Place a pan of water in stove to create moisture while muffins cook. When finished baking, turn oven off and leave muffin pan in for 15 minutes longer .
These muffins are healthy sugar and gluten free.
This chicken is one of the easiest meals that takes no prep time . The chicken falls off the bone. The onions with the liquid is so flavorful and moist, it will melt in your mouth . Great for dinner parties or for leftovers the next day. This of course will be one of your favorite meals. Your family and friends will think you spent hours in the kitchen.
The preparation time is about 10 minutes or less. Baking time is one hour and 20 minutes.
4 split chickens
1 large onion sliced
2 fresh cloves garlic chopped fine
1 cup sherry wine
1 1/2 cup cider vinegar
2 tbsp. buffalo sauce
2 tbsp. olive oil
1 tbsp. sea salt
1 tbsp. garlic powder
1/4 tsp. red crushed pepper
1 tbsp. dried oregano
1 tbsp. of Buffalo Sauce
Wash chicken well under cold water. Place chicken in large baking pan with onions and garlic. Pour all the liquid condiments over chicken: sherry wine, cider vinegar, buffalo sauce. Then pour a small amount of olive oil over each chicken piece. Lastly, sprinkle all spices over chicken and onions :garlic powder, red crushed pepper, dried oregano, sea salt. ( This will create a golden crust on chicken after browning the last 15 minutes)
Cover with aluminum foil . Bake for one hour at 375. Uncover and cook 20 minutes longer to brown top of chicken.
Re-use the foil to cover chicken and allow to sit for 15 minutes.
4 6 oz. Chicken Breast
1/2 cup olive oil
1 tsp. salt
1 tsp. garlic powder
Dash Cayenne pepper
¾ cup white wine
Sauté chicken in olive oil for approximately 5 minutes per side over high heat. Slightly browned.
Add spices after 1st side is cooked.
When chicken browned on both sides: add white wine and cook for 2 minutes longer.
Broccoli and cheese blend
14 broccoli florets
* Steamed or boiled until soft. Approx.8 minutes. Mix ingredients below while broccoli is still warm in a large bowl.
2 c of shredded mozzarella
1.5 cup Parmesan cheese
1/2 tsp. salt
1 tbsp. garlic powder
1 dash of Cayenne pepper
1 Casserole dish
Mix well with hands until consistency of mashed potatoes.
In a casserole dish, place the cooked chicken over the top, and add the broccoli blend evenly. Cook in a preheated oven for approx. 25 minutes, until top is slightly browned on top.
This is a twist on your regular chicken parmigiano without the red sauce . There is no cream added to make it saucy and runny. The broccoli gave the dish texture. If your child is not a fan of broccoli, it is still a favorite among kids and adults alike.
Enjoy my new parmigiano with chicken and broccoli.
Featured on OrgJunkie
First Sautee Vegetables
1 med Spanish onion diced fine
3 celery stalks diced fine
1 carrot diced very fine
½ cup oil canola to sauté vegetables
Add oil to a frying pan.
After oil is hot add all vegetables.
After 5 minutes of sautéing vegetables. Add spices:
½ tsp. salt
1 tbsp. garlic powder
Sautee vegetables on medium heat for about 20 minutes until browned. Vegetables can be cooked longer for extra crispiness.
Add ½ cup sherry
Cook 2 minutes to cook of alcohol
Remove from heat.
Cool down in fridge for about 20 minutes or make the night before.
In a large mixing bowl. Mix all the ingredients
4 –lbs. ground organic turkey meat
½ cup almonds grounded in food processor to a breadcrumb texture
½ cup scallions chopped fine
½ cup pumpkin seeds
½ cup shelled hemp seeds
2 tablespoons of ground flax seed
¼ cup organic maple syrup
½ cup organic unsweetened ketchup Westbrae Natural
¼ cup sweet chili sauce ** optional but good* gluten free
Pinch of salt
Add vegetables mixture chilled from refrigerator.
Incorporate all ingredients by hand.
Place meatloaf in a 9 inch round or loaf pan that has been covered with a minimum amount of oil to prevent sticking.
Bake covered in 350 degree oven for 30 minutes. Then uncover for last 20 minutes until top is browned.
Let sit for 1/2 hour before serving.
1/2 cup of coconut oil
1/2 cup of almonds
3/4 cup of cacao powder
1/2 cup of shredded, unsweetened coconut
1 teaspoon of maple syrup
2 teaspoons of almond butter
1/2 teaspoon of Madagascar vanilla paste
2 tablespoons of wildflower honey
1/4 teaspoon of cinnamon
1 teaspoon Maldon salt
In a medium sauce pan, over medium-low heat, melt the coconut oil.
In a food processor, finely chop the almonds and add them to the melted oil. Add the cacao powder and shredded, unsweetened coconut. You can use medium or large shreds. Turn heat off and add maple syrup, almond butter (you can also use peanut butter), Madagascar vanilla paste, wildflower honey, cinnamon and Maldon salt and then wisk together.
The cinnamon highlights the other flavors in the chocolate. You can also add ¼ teaspoon of cayenne, chipotle or red pepper if you want your chocolate to have a kick.
Spoon the chocolate into a silicon mold. I used a heart shaped mold. Place in the freezer to set, this can take up to 1 hour. Serve promptly after removing from the freezer, because they will start to melt.
Cooking the chocolate will give them a really glossy look when they are set.