Author Archives: cookingmadeizzy

Limoncello Cheesecake

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Limoncello Cheesecake

(Best if made the day before)

Ingredients:

3 – (8 ounce) packages cream cheese softened
1 cup mascarpone cheese
1 cup whole milk ricotta cheese
1 cup ricotta cheese whole milk
1 cup sugar
1/3 cup tapioca flour or (cornstarch)
½ cup limoncello liquer
3 large eggs
1 cup heavy whipping cream
2 tbsp. lemon zest
¼ tsp. salt (preferably sea salt)

Crust:

1 box lemon cookies or wafer. i.e lemon shortbread
1/2 stick melted margarine
1- 9 inch spring form pan

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Directions:

Preheat the oven to 350 F

Cooking time 75 to 80 minutes

1) Make the lemon crust by blending the lemon cookies in food processor with the melted butter.

2) Place the crumbs in a thin layer on the bottom of a 9-inch spring form pan. Cook until the crust is a slightly browned on top approximately 12 minutes. Chill in freezer for 10 minutes while you make your filling.

     Limoncello Cream Cheese Filling

Place 3 ounce package of the cream cheese,sugar, and the flour in a large mixing bowl. Beat with an electric mixer on low until creamy, about 3 minutes, then beat in the mascarpone cheese and ricotta cheese blend for one minute on medium speed. Scrape the bottom well with a spatula. Add the eggs in one at a time.

Add the heavy cream, while scraping bottom to avoid any lumps with the cream cheese mixture. When well blended add limoncello and zest. Incorporate well.

Gently pour the cheese filling on top of the chilled cookie cracker crumb spring form pan.

Place the spring form pan in a large shallow pan containing hot water that comes about 1 inch up the side of the pan.

Bake the cheesecake until the center barely jiggles when you shake the pan, about 1 hour and 15-20 minutes. Until lightly browned on top and firm.

Turn oven off and leave cheesecake in oven for an hour with door closed. After an hour , remove from oven and cool cake or wire rack or on stove top so air circulates under the cake. This will prevent the top from cracking.

Cover the cake with plastic wrap and refrigerate. Leave in the spring form pan until ready to serve.

Serve with lemon curd or whipped cream to garnish.

Holiday Chocolate Crunch Bar – Healthy Candy

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chocolate crunch bars
Getting Back to Chocolate….
Who says chocolate is not good for you. This chocolate candy with the purest ingredients like Raw Cocoa powder is considered a superfood and is a “healthy way ” to get back to chocolate.”

All ingredients are best left at room temperature ( this allows mixture to come together when stirring and blends well)

2 cups almond butter

3/4 cup of cacao powder
1 cup coconut oil
2 cups brown rice crispies
¼ cups honey
¼ cups maple syrup
1 tbsp. Maldon Salt or ( kosher salt)
1 tbsp. vanilla Madagascar paste

Erewho

http://m.vitacost.com/products/navitas-naturals-organic-cacao-powder-raw-chocolate-16-oz-2

http://www.beanilla.com/vanilla/vanilla-paste

Blend all well with rubber spatula. Put chocolate in any favorite mold or place on a cookie sheet and break into bite size pieces when ready for consumption.

Leave in freezer. Take out when ready to serve.
This chocolate bar is so rich in nutrients and flavor you will not crave more chocolate as you would a store bought candy bar.
You will feel satisfied completely with only 1 to 3 ounces of this rich chocolate bar. It will be hard to go back to eating inferior chocolates .
Navitas Naturals Cacao Powder provides us with antioxidants and important minerals like magnesium and iron. It is gluten free, organic kosher and raw. This is cocoa powder in its purest form.
Pure raw chocolate lowers blood pressure Cacao is the highest whole food source of magnesium, which also happens to be the most deficient mineral in the diet of modern cultures. “Magnesium relaxes muscles and the dark chocolate antioxidants have been clinically proven to literally dissolve plaque built up in the arteries which helps in reversing heart disease and causes naturally lower blood pressure. Also, various other vitamins and minerals in raw cacao benefits the cardiovascular. “

** The Theo bromine naturally found in raw cacao is a mild, non-addictive stimulant that some believe can treat depression.

Of course, this chocolate bar is an expensive endeavor but we are all worth it . It is a great way to wean yourself off store bought chocolate

http://www.secrehttp://www.secrets-of-longevity-in-humans.com/raw-cacao-benefits.htmlongevity-in-humans.com/raw-cacao-benefits.html

Pistachio Layered Cake w/ White Chocolate Marscapone Cream Frosting

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Pitachio cake2

Who doesn’t love pistachios. This cake is extra moist because of the macadamia and coconut oil along with the fresh pistachios. This cake has a very intense fresh pistachio flavor .
The white chocolate marscapone frosting is an excellent complement to our Pistachio Cake . If you do not bake, this cake could be an excellent start to your new baking career.  It is simple and quick.

       Cake 

Use 2- 9 inch layered cake pans

1 box (18.25 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
1 cup seltzer water
4 eggs
¼ tsp. vanilla extract
¼ cup half & half

cakemix

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Pistachio Nut Butter:
Separately in food processor:
Blend next 4 ingredients for 2 minutes to a chunky pistachio nut butter:

½ tsp. sea salt
¼ cup pistachios
¼ cup macadamia or pistachio oil (Roland)*
2 Tbls. coconut oil
Cake3

Cake:
1. Heat oven to 350 F. Coat two 9-inch round cake pans with coconut oil.
2. In a large bowl beat: cake mix, pudding mix, eggs, seltzer water, vanilla extract and half  & half at medium-high speed for approx 3 minutes. Scrape down sides of bowl.
3. Separately, in food processor, make pistachio nut butter . (Recipe above). Add to cake and pudding mixture . Beat batter 2 minutes longer until well blended .
4. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto wire rack and cool completely.

Frosting

2 -8 Oz. pkg. cream cheese at room temperature
1  16 Oz. marscapone cheese
1  12 Oz. pkg. white chocolate morsels melted
1 cup of half & half

*5-8 drops green food coloring depending on your color preferences

Blend Well. Frost the pistachio cake after it has chilled in refrigerator for a few hours. A fantastic combination.This cake stays moist for almost a week.Who doesn’t love pistachios. This cake is extra moist because of the macadamia and coconut oil along with the fresh pistachios. This cake has a very intense fresh pistachio flavor .
The white chocolate marscapone frosting is an excellent complement to our Pistachio Cake. If you do not bake this cake is an excellent start to your new baking career.

Shrimp with a Red Curry Coconut Cashew Sauce

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Shrimp1

This shrimp dish is quick and takes less than 20 minutes. The shrimp is cooked quickly to keep a sweet moist texture .
It’s better to under cook rather than over cook as to preserve the integrity of the shrimp . Enjoy.

Ingredients to Saute Shrimp:

1 lb. 21/25 shrimp cleaned – tail on
1 tbsp. coconut oil
juice 2 limes
zest of 2 limes
1 tsp. kosher salt
1 tsp. granulated garlic
¼ tsp. cayenne pepper
½ tsp. paprika

Sauce:
1 cup cashews or dry roasted peanuts
½ cup medium shredded coconut
3 tbsp. red curry paste
¼ cup Sriracha sauce
3 garlic cloves
1 tsp. kosher salt
3/4 cup vegetable broth

Scallion sliced for garnish :

Process all above ingredients in food processor or Vitamix until well blended.

In Sauté pan ( large enough to hold all shrimp ),
Heat over high with coconut oil. Add shrimp. Spread evenly in pan.  Add all the spices.
Cook shrimp on each side for one to two minutes only .
After browned on both sides, add lime juice and zest of lime.  After 2 minutes add the cashew coconut sauce. Let cook for 3 minutes until finished . (If sauce is to thick at this point you can add some water and cook another minute.)

Top with scallion.

Shrimp2

Superbowl Chicken Wings Asian * gluten free*low sodium

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Perfect wing recipe for all you gluten frees out there . Plus this is just a healthier way to eat wings cutting out sugar and salt from usual Asian sauces.
Liquid aminos is very similar to soy sauce without all the salt. But it is a very flavorful condiment .
The honey is the sweetener and thickener. The sriracha sauce gives it that extra kick. No one will know these are actually healthy wings .
These wings are as good cold for weekeday leftovers!

3 lbs wings -approx 25
1 Tbl. sesame oil
1 Tbl. garlic powder
¼ tsp kosher salt
¼ tsp cayenne pepper
4 cloves fresh garlic chopped

Rinse wings under cold water . Pat dry with paper towels. Place wings in a non stick baking pan. First add oil then season with other ingredients.
Bake at 400 for 45 minutes.

Asaiac Chicken1

Meanwhile :

Liquid Aminos
Wing Sauce
¼ c liquid aminos *Bragg
¼ c honey
1 Tbl. organic cider vinegar
2 Tbl. Sriracha ( Asian chili sauce)
1 Tbl. granulated garlic

Next heat all the ingredients of the wing sauce until mixture bubbles gently.
Pour mixture over the wings that have been in oven for 30 minutes.
Cook another 15 minutes with liquid over wings.
AsianChicken2

All above can be made in morning or day before game or party.

15 minutes before serving cook wings under broiler with oven door slightly open for 2 minutes . Then toss the wings . Let cook another 2 more minutes. Broil wings until dark amber color. Approx 6 minutes total. Wings will brown very fast. (Do not walk away from the oven. Wings will burn quickly.)
AsianChicken3