Friday, August 26, 2011

Tiramisu Cheesecake

I adore cheesecake and tiramisu! Now I get to enjoy them both at the same time with this recipe!
You will need:
Crust:
1 (12 oz.) pkg. of ladyfingers, crushed into fine crumbs
4 Tbs. of melted butter
1/4 cup of Kahlua
Filling:
4 (8oz.) pkgs. of softened cream cheese
1/4 cup of heavy cream
1 1/2 cups of granulated sugar
1/3 cup of Kahlua
2 eggs
3 Tbs. of all-purpose flour
Ganache for topping:
9 oz. of semi-sweet chocolate chips
1/2 cup of heavy cream
whipped cream and chocolate covered coffee beans for decorating


Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix the ladyfinger crumbs, melted butter and Kahlua. Press onto the bottom and half way up the sides of a 9 inch springform pan. Refrigerate for about 10- 15 minutes. In a large bowl, mix cream cheese, heavy cream and sugar until light and fluffy. Add the Kahlua and mix. Add the eggs and flour and beat until completely combined and smooth. Pour into the springform pan. Bake on the middle oven rack. Bake for about 50 minutes or until set. The middle should be slightly jiggly. Turn off the heat and open the oven door. Leave the cheesecake in the oven to cool for about 25-30 minutes. Refrigerate for 4-5 hours or overnight. To make the ganache; place the chocolate chips and heavy cream over the double boiler. Occasionally stirring until melted. Pour over the top of the cheesecake. Allow the ganache to set in the refrigerator for about 45 minutes to 1 hour. Decorate with whipped cream and chocolate covered coffee beans if desired. Enjoy!!


Thursday, August 25, 2011

Peanut Butter & Banana Pancakes



I am a huge fan of peanut butter and banana together. I like to make these pancakes once in a while on the weekend and my family just loves them.
You will need:
1 banana, mashed
1/4 cup of creamy peanut butter
3 Tbs. of honey
1 tsp. of cinnamon
1 egg, beaten
3 Tbs. of canola oil
1 1/4 cups of buttermilk
1 1/2 cups of all-purpose flour
2 tsp. of baking powder
1 tsp. of baking soda
1/4 tsp. of salt

Preheat your griddle to a medium heat.
In a medium sized bowl, whisk the mashed banana, peanut butter, honey, cinnamon, egg, oil and buttermilk. Whisk until smooth. In a large bowl whisk together the dry ingredients. Add the wet ingredients to the dry and stir well to combine. Add ladle fulls of the batter to the griddle. Cook until you see bubbles forming on the surface of the pancakes, then turn them over. Cook for another 2-3 minutes. Serve with  sliced bananas, butter and warm maple syrup. What a great way to start the day!!!

Wednesday, August 24, 2011

Honey & Sriracha Grilled Shrimp

I adore shrimp any way you cook it. Yummmy!!!
You will need:
1/3 cup of extra virgin olive oil
2 garlic cloves, minced
1/2 tsp. of freshly ground black pepper
1 tsp. of salt
2 Tbs. of Worcestershire sauce
1/4 cup of lemon juice
1 tsp. of dried oregano
1 lb. peeled and deveined shrimp with tails attached
1/4 cup of honey
1/4 cup of butter, melted
1 Tbs. of Sriracha (hot chili sauce that can be found in your Asian aisle of your grocery store)
1/2 tsp. of salt
2 Tbs. of fresh parsley, chopped
skewers

In a large bowl, mix the olive oil, garlic, pepper, salt, Worcestershire sauce, lemon juice and dried oregano. Add shrimp and toss to coat. Cover and refrigerate for 20 minutes. Preheat the grill to high heat. Remove the shrimp from the marinade and thread them through the skewers. In a small bowl, stir together the honey, melted butter, Sriracha, salt and parsley. Set aside to baste the shrimp. Spray the grill racks with non stick grilling spray. Grill the shrimp for about 3 minutes on each side or until a beautiful pinkish color. Do not over cook or the shrimp will be like erasers. Baste occasionally with the honey and sriracha sauce. Bon Appetit!!

Tuesday, August 23, 2011

Canadian Bacon & Cheese Savory Bread Pudding



You will need:
2 1/2 cups of sourdough bread, cut into 3/4 inch cubes
5 Tbs. of extra virgin olive oil, divided
1/2 cup of chopped cremini mushrooms
1/3 cup of chopped onion
1 cup of pepper jack cheese, shredded
1/4 cup of chopped fresh parsley
2/3 cup of milk
1/3 cup of chicken broth
Salt and Pepper to taste
1 cup of canadian bacon, chopped
4 large eggs, beaten
1/4 cup of grated parmesan cheese

Preheat oven to 375 degrees Fahrenheit. Place bread cubes on a baking sheet. Drizzle 3 Tbs. of extra virgin olive oil over the bread cubes and toss with your hands. Bake for 10 minutes or until lightly toasted, turning the bread cubes over once. Remove from oven; cool. In a large skillet over medium-high heat, add the olive oil, onion and mushrooms. Season with salt and pepper. Saute for about 5 minutes and let cool. In a large bowl beat the eggs, milk and chicken broth. Add the bread cubes to the egg mixture and let it sit in the liquid for 5 minutes. Add the cheese, canadian bacon, parsley, salt, and pepper to the egg and milk mixture. Spoon about 1 cup of the bread mixture into each of the greased 5 (7 oz.) ramekins.

Divide the 1/4 cup of parmesan cheese among the tops of the 5 ramekins.
Bake for 25 minutes or until lightly browned.


Monday, August 22, 2011

Zucchini Bread


I love the smell of this wonderful bread baking in the oven. The aroma of the spices is just so comforting! This recipe yields 2 loaves.
You will need:

3 1/4 cups of all-purpose flour
1/2 tsp. salt
1 tsp. of freshly grated nutmeg
1/4 tsp. of ground cloves
1 tsp. ground cinnamon
2 tsp. of baking soda
3 cups of granulated sugar
1/2 cup of canola oil
4 eggs, beaten
2/3 cup of water
2 cups of grated zucchini
1 tsp. of lemon juice

Preheat oven to 350 degrees Farenheit. Mix the dry ingredients in a large bowl. In a separate bowl, mix the wet ingredients; fold into the dry ingredients. Pour the batter into 2 greased 9x5 inch loaf pans. Bake for 1 hour, or until done.

Sunday, August 21, 2011

Chocolate com Pimenta Ladyfingers Cheesecake


Everyone will eat this and wonder, hmmmm, what is that warmth I am sensing on the back of my throat? Chocolate lovers dream!
You will need:

8 oz. of semi-sweet chocolate chips
1/2 cup plus 2 Tbs. granulated sugar, divided
3 Tbs. of water
2 pints of whipping cream
3 Tbs. of confectioner's sugar
2 8 oz. packages of cream cheese, softened
1/4 tsp. of cayenne pepper
3 packages of sponge ladyfingers
Chocolate shavings for garnish

In a double boiler, melt the chocolate chips, sugar and water. Then set aside to cool. In a large bowl beat the whipping cream and confectioner's sugar until stiff peaks are formed. In another large bowl beat the cream cheese and the 1/2 cup of sugar until light and fluffy. Add the cooled chocolate and cayenne pepper and beat until well combined. Fold in half of the whipped cream, being careful not to deflate the whipped cream. Line the sides and bottom of a 9 inch springform pan with the lady fingers. Making sure the rounded edges are on the outside. Pour half of the chocolate mixture. Layer half of the remaining whipped cream and then another layer of the ladyfingers and repeat with the remaining chocolate mixture and lastly the whipped cream. Top with some chocolate shavings. Refrigerate for at least 3 hours or overnight. Serve nice and cold. Enjoy!