Key Lime Mini Cheesecakes


24 paper mini muffin cup liners
24 Nilla Wafers
2 8 oz. pkg cream cheese, room temperature
1/2 cup sugar
2 eggs
2 Tbsp Fresh Key Lime juice
2 tsp Lime zest
green food coloring - optional


Preheat oven to 350 degrees F.

Place cupcake liners into pan, lightly spray. Then place one Nilla wafer in the bottom of each liner.

Cream together cream cheese, sugar. Stir in the eggs blending until smooth. Then add the zest and juice. If wanting a green tint, add 1 drop green food coloring.

Pour into each liner filing 3/4 of the way full . Bake for 20 minutes.

Cool and refrigerate. Before serving garnish as desired.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Green

Mini Cheesecakes


24 paper mini muffin cup liners
24 Vanilla Wafers
2 8 oz. cream cheese, room temperature
1/2 cup sugar
2 eggs
1 Tbsp lemon juice
1 tsp vanilla
1 can fruit filling (or fresh fruit for topping)


Heat oven to 350 degrees F.

Place one vanilla wafer in 24 paper mini muffin cup liners in a mini muffin tin.

Combine cream cheese, sugar, eggs, lemon juice and vanilla. Beat until creamy and smooth. Pour 2/3 full into each muffin cup liner.

Bake for 15-20 minutes. Cool and refrigerate. Before serving add a spoonful of the pie filling or fresh fruit on top of the cheesecakes.

Peach Upside Down Cake


1/2 cup butter – divided
2 Tbsp raw sugar
3 medium peaches, skin on, pitted, sliced into 1/2” wedges
1 cup coarse cornmeal
3/4 cup spelt flour
1 tsp baking powder
1/2 cup vanilla yogurt
1 Tbsp pure vanilla
1/4 cup agave nectar
3 eggs


Preheat oven to 350 degrees F. Place a 10 inch round cake pan over medium low heat on a burner and melt 1/4 cup of butter. Brush sides of cake pan with melted butter. Add raw sugar and cook until melted and lightly bubbling, about 3 minutes.

Cover bottom of pan with peach slices, spiraling once around the outside and then filling in the middle. Reduce heat to low and cook until peaches start to soften and bubble, about 8-10 minutes. Remove from heat.

In a mixing bowl, whisk together, cornmeal, flour and baking powder. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat together remaining 1/4 cup of butter, yogurt, agave nectar and vanilla, until well combined. On medium speed, add in eggs and beat until well combined. Reduce speed to low and add the cornmeal mixture. Mix until just combined. Pour batter, which will seem quite liquidy over the peaches and spread evenly with a spatula.

Bake until a cake tester inserted in the centre of cake comes out clean, approximately 20 minutes. Allow to cool in pan for about 30 minutes. Run a knife around the edges of the cake to loosen from the pan. Quickly flip cake over onto a serving plate and tap the bottom to loosen peaches.

This cake serves nicely with maple syrup sweetened whipped cream or frozen yogurt!

This recipe is also linked on...

Sweet Tooth Friday
Sweets for a Saturday
This Week's Cravings: Peaches

Grilled Peaches and Cream


4 peaches
2 tablespoons melted unsalted butter
1/2 cup sour cream
1 tablespoon light-brown sugar
1 cup crushed digestive cookies


Heat grill to medium-low.

Halve and pit peaches; brush both sides with butter.

Place peaches on grill; cover grill, and cook until charred and softened, 4 to 5 minutes per side.

In a small bowl, whisk together sour cream and 1 tablespoon light-brown sugar.

Spoon mixture over peaches; sprinkle with crushed digestive cookies.

NOTE: I actually like to use crushed Breton Whole Wheat Crackers or saltines just to get a little saltiness in with the sweet goodness of the peaches and cream.

This recipe is also linked on...

Sweets for a Saturday: Week 28
This Week's Cravings: Peaches
This Week's Cravings: BBQ/Grilling

Grilled Corn on the Cob with Chili-Lime Butter


1/2 cup unsalted butter, softened
1 lime
1/4 cup chopped cilantro
1 tablespoon chili powder
2 cloves garlic, finely chopped
1 teaspoon black pepper
Fresh Corn on the Cob


Mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. Place the butter mixture on a pice of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.

Preheat your grill to get it good and hot. While your grill is preheating remove the husk and the silks from the corn.

Rub the corn all over with olive oil. There's no need to add any flavoring at this point. The flavor will come from the Chili-Lime Butter after the corn is cooked. Place the corn directly on the hot grill over high heat, rotating it frequently so no one spot gets overly charred. It will take about 10 minutes to cook the corn and you'll want some of those tasty kernels to get blackened. That is going to give your corn it's delicious grilled flavor.

Once the corn is cooked, place it on a serving platter and slather it with the Chili-Lime Butter. Add a sprinkling of kosher salt and a couple of twists of fresh ground pepper and you're good to go.

This recipe is also linked on...

This Week's Cravings: Summer Vegetables
This Week's Cravings: BBQ/Grilling
Seasonal Sunday
Savory Sunday

Chili-Rubbed Salmon with Zucchini and Sauteed Corn


4 skinless salmon fillets (6 ounces each)
Coarse salt and fresh ground pepper
2 teaspoons chili powder
1 pound medium zucchini (quartered lengthwise, cut crosswise into 3-inch spears, about 1/2 inch thick)
1 tablespoon olive oil
1 package (10 ounces) (2 cups) frozen corn kernels
1 clove garlic (minced)
1/2 cup chopped scallions
1 cup prepared fresh tomato salsa (half a 12-ounce container)
Lime wedges, for garnish (optional)


Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.

Broil until the fish is opaque throughout and the zucchini is tender, 8 to 10 minutes.

Meanwhile, in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from the heat. Stir in the scallions and salsa; season generously with salt and pepper.

Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.

This recipe is also linked to...

It's a Blog Party's Fall Fest Recipes 2011

Citrus-Glazed Salmon with Spinach Salad


1 large ruby red grapefruit
12 to 16 ounces fresh spinach
3/4 cup white balsamic vinegar (or white wine vinegar with a touch of honey)
3 tablespoons olive oil
1/4 teaspoon salt
Freshly ground pepper
4 salmon fillets or steaks, about 4 ounces each
1 medium shallot, finely chopped


Peel and section grapefruit over a bowl, catching the juice; you’ll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl.

Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes.

Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes.

To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon.

Simply Yummy Peach Cake


3 ripe peaches
3/4 tsp ground nutmeg
1 cup sugar
6 Tbsp unsalted butter, softened
1 large egg
1/2 cup buttermilk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup all-purpose flour
1/2 cup almond flour (or finely ground almonds)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Turbinado Sugar


Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.

Cut the peaches into bite sized pieces. Toss the peaches with nutmeg and 2 tablespoons sugar. Set aside.

Cream together the butter and remaining sugar with a wooden spoon or spatula. Add the egg, buttermilk and extracts, and stir to combine.

Combine the flours, baking powder, baking soda and salt. Add this flour mixture to the butter mixture, mix until smooth (some lumps may remain). Pour into the prepared pan.

Press the peaches into the top of the cake. They can be nicely arranged, but I like to cram as many peaches as possible into the cake. Sprinkle turbinado sugar over the top.

Bake for 10 minutes, then reduce the oven heat to 325 degrees and bake for an additional 45 to 55 minutes, or until a toothpick in the center comes out clean.

This recipe is also linked on...

Sweets for a Saturday: Week 28
This Week's Cravings: Peaches
Food on Friday: Apricots and Nectarines 

Sweet and Sour Zucchini Salad


4-6 medium zucchini and yellow squash, grated
1/4 white onion, thinly sliced
1 red pepper, grated
juice of 2 lemons
2 Tbsp olive oil
2 Tbsp agave nectar
salt and pepper to taste


Grate and slice the vegetables. Squeeze the lemon over the zucchini, add the olive oil, agave and salt and mix well.

Note: The zucchini will drain quite a lot of water once you put the salt on it, so it should be served shortly after combining the vegetables with the dressing.

This recipe is also linked on...

This Week's Cravings: Summer Vegetables

Fresh Zucchini Salad with Avocado, Feta and Almonds


4 small zucchini, shaved into strips
4 Tbsp fresh lemon juice
4 sprigs of fresh thyme, de-stemmed
1/2 tsp salt
1/4 cup olive oil
1 avocado
1/4 cup slivered almonds, roasted
1/4 cup feta cheese, crumbled
fresh ground black pepper to taste


In a large bowl, combine zucchini, lemon juice, thyme, salt and olive oil and toss to coat. Set aside to marinate for 30 minutes.

After 30 minutes, peel, seed and chop the avocado and add to the zucchini mixture along with the almonds, feta and some ground black pepper.

NOTE: A chef's mandolin is really helpful in shaving the zucchini. You could also use a potato peeler or a cheese slicer to make thin, even slices.

This recipe is also linked on...

Seasonal Sunday
Everyday Sisters' Sharing Sundays: Green
This Week's Cravings: Summer Vegetables


Gurkensalat (a.k.a. Cucumber Salad)


2 medium cucumbers
1/4 tsp sugar
1 Tbsp apple cider vinegar
1/2 cup sour cream
1 Tbsp fresh dill
Salt & pepper to taste


Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for half an hour, drain off liquid, add fresh dill and toss lightly with sour cream. Garnish with more dill.

This recipe is also linked to...

Delicious Dishes: Garden Delights
This Week's Cravings: Summer Vegetables
Everyday Sisters' Sharing Sundays: Green
Seasonal Sunday

Raw Pineapple "Cheesecake"

Lemon Cookie Crust:

2 cup Cashews
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar
1/2 tsp Vanilla
Juice from 1/2 Lemon
Zest from 1 Lemon

Grind the cashews in a food processor or Magic Bullet on the flat blade till a meal is formed. Mix the cashew meal and the rest of the ingredients in a bowl and press into a 8″ springform Pan. Be sure to lightly wipe the pan with coconut oil and to only push the crust very gently into place as you want it to be light and not a tough crust.

Pineapple Cream Center:

1 1/2 cup Pineapple (approx 2/3 of a pineapple)
1/3 cup Almond Milk
1/2 cup Cashews (soaked for 2 hours)

Blend all the ingredients in a blender until there are no cashew chunks left. If it is coming out a bit grainy then continue blending in Magic Bullet using the flat blade in order to get a completely creamy consistency. Pour over the cookie crust and place in the freezer for 1 hour until it is slightly set.

Pineapple Whip Topping:

3 1/2 cup Pineapple (1 pineapple plus the remaining 1/3)

Blend the pineapple in a blender until smooth. Pour into a fine-meshed sieve sitting over a large bowl and let the mixture sit in the in the fridge for an 1-2 hours so that juices drain from the pulp. To test that it has drained enough, take a spoonful and turn it upside down. If it is does not drip off, then it is ready. Spoon out over the Pineapple Cream and place in the freezer for 2 hours (or overnight).

To serve let defrost at room temperature for 20 min or until desired softness (definitely much longer if you leave it in the freezer overnight). Remove the spring pan sides, slice and serve. This cake will keep for several days in the fridge and up to 3 months in freezer.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Yellow
Everyday Sisters' Sharing Sundays: Nuts
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Banana Pops


6 medium bananas, peeled
6 popsicle sticks
12 ounces semisweet chocolate chips
12 ounces milk chocolate chips
3 tablespoons unsalted butter
Toppings: toasted hazelnuts, or peanuts, sprinkles, coconut flakes, etc…


Line a sheet pan or a larger flat plate with waxed paper.

Cut about an inch off the end of each banana. Insert a popsicle stick into the cut-end, and push the stick halfway in. Place all the bananas on the waxed paper and freeze for 1 to 1 1/2 hours.

Melt the chocolate and butter in a double boiler.

Put the dipping decorations (nuts, sprinkles) on flat plates.

Take one banana at a time and dip it in the chocolate, coating it completely - spoon some on, if needed. Roll the dipped banana in the nuts, or sprinkles (I used hazelnuts), and put it back on the waxed paper. Continue to do this with the rest of the bananas.

Put the bananas back into the freezer and freeze for another 6 hours or over night.

This recipe is also linked on...

Food on Friday: Snacks and Treats
Sweets for a Saturday: Week 27
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

No-Bake Strawberry Icebox Cake


2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
4 sleeves (about 19 ounces) graham crackers
2 ounces dark chocolate, finely chopped


Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. Add the confectioners sugar and vanilla and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down graham crackers to cover the bottom of the pan. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.

This recipe is also linked on...

This Week's Cravings: Strawberries
Everyday Sisters' Sharing Sundays: Red

Root Beer Float Popsicles


18 Dixie cups (3 oz.)
1 gallon of vanilla ice cream
root beer
popsicle sticks


Make room in your freezer for a tray/baking sheet. Snip a little bit of the Dixie cup (this will make it easier to peel the cup off of the popsicle later on). Place Dixie cups on tray.

Layout all of your ingredients. Fill bottom 1/3 of the Dixie cups with ice cream, then pour root beer slowly over ice cream until the root beer fills two thirds of the Dixie cup. Place tray into the freezer. Freeze for about two hours or until root beer is close to frozen.

Carefully, fill the top third of the Dixie cups with remaining ice cream. Freeze for 30 minutes, then insert wooden sticks into the root beer ice cream mixture. Serve when the popsicles are completely frozen.

This recipe is also linked on...

This Week's Cravings: Ice Cream
This Week's Cravings: Eat with Your Kids Day

Asian Chicken Salad


6 large chicken breasts, cooked (grilled, roasted, doesn't really matter)
1 lb. green beans, asparagus, or sugar snap peas, cut into 1" to 2" pieces
2 sweet bell peppers, cored, seeded, and sliced into 1" to 2" pieces
1 10-oz. bag shredded carrots, or a couple peeled carrots that are thinly sliced
3/4 cup canola oil
1/4 cup apple cider vinegar
1/3 cup soy sauce
2 Tbsp dark sesame oil
3 Tbsp honey
1 tsp minced garlic (or 2 cloves garlic, minced)
3 tsp minced fresh ginger
1 Tbsp white sesame seeds, toasted
1/2 cup creamy peanut butter
1 tsp salt
1 tsp freshly ground black pepper
4 green onions (white and green parts), sliced thinly on the diagonal (for garnish)
2 Tbsp white sesame seeds, toasted (for garnish)


Shred the chicken by using two forks to pull apart into bite-sized pieces.

Blanch the green vegetables in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender. Immediately place them into a bowl of ice water to stop the cooking. Drain.

If you don't have some toasted sesame seeds on hand, toast some now. Do this by placing the 3 Tbsp of sesame seeds (2 Tbsp sprinkled over the finished salad, plus 1 Tbsp in the dressing) in a dry saute pan. Cook over medium heat for about 5 minutes, or until they are nicely browned and fragrant. Remove to a plate to cool.

Combine the shredded chicken, green vegetables, peppers and shredded carrots in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Gently combine.

Sprinkle the green onions and remaining 2 Tbsp of toasted sesame seeds over the top and season to taste. Serve cold or at room temperature.

This recipe is also linked to...

This Week's Cravings: Honey

S'mores Cheesecake Bars


For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the cheesecake:
4 oz. bittersweet or semisweet chocolate, finely chopped
8 oz. cream cheese, at room temperature
1/4 cup sour cream
1/2 cup marshmallow cream
2 tsp. cocoa powder
3/4 tsp. vanilla extract
2 large eggs

For the topping:
1 1/2 cups mini marshmallows
Milk chocolate chips, melted (optional)


To make the crust, preheat the oven to 350 degrees F. Line an 8×8″ baking pan with foil; spray lightly with cooking spray.

Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan.

Bake 10 minutes; transfer to a wire rack while you prepare the filling.

Reduce the oven temperature to 325 degrees F.

To make the filling, place the chopped chocolate in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow cream. Beat on medium-high speed until smooth and well combined, 1-2 minutes.

Blend in the cocoa powder, vanilla extract and eggs until incorporated. Stir in the melted chocolate until well blended.

Pour the filling over the graham cracker crust and smooth the top with a spatula. Bake about 30 minutes, or until the center is just set (does not jiggle when shaken gently.) Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack.

Under the oven broiler (or using a kitchen torch), lightly brown the tops of the marshmallows.

Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Blueberry Pancakes


1 cup rice flour
3 Tbsp tapioca flour
1/3 cup potato starch
1 Tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 eggs
3 Tbsp canola oil (or melted butter)
2 cups buttermilk


In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, sugar, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, buttermilk, and oil until well blended and few lumps remain.

Heat a large, well-oiled skillet or griddle over medium high heat. Pour onto griddle. Place 10-12 blueberries on each pancake. Cook until most of the bubbles have popped and the bottom is golden brown. Flip over and cook until the other side is golden and cooked through. Serve with or without butter and syrup and extra blueberries.

NOTE: Obviously, you can swap out the blueberries for something else (chocolate chips, raspberries, chopped apple, etc.) or just leave them out completely.

This recipe is also linked on...

Sweets for a Saturday: Week 26
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Raspberry Lemonade Pie


2-1/2 cups Honey Maid Graham Crumbs
1/2 cup butter, melted
1-1/2 cups boiling water
1 pkg. (85 g) Jell-O Lemon Jelly Powder
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
3/4 cup frozen lemonade concentrate, thawed
3 cups thawed Cool Whip Whipped Topping
2 cups fresh raspberries


Mix graham crumbs and butter; press onto bottoms and up sides of 2 (9-inch) pie plates.

Add boiling water to jelly powder in small bowl; stir 2 min. until completely dissolved. Cool 15 min. or just until jelly begins to set. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in lemonade concentrate, then jelly until well blended. Gently stir in Cool Whip and berries.

Pour into crusts. Refrigerate 1 pie 4 hours or until firm. Freeze remaining pie up to 1 week before thawing to serve.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Red

Chocolate Goody Bars


Brownies (9×13 pan, use your favourite recipe or brownies from a box)
1 16-oz. can vanilla frosting (or 2 cups of your favourite vanilla or marshmallow frosting from scratch)
3/4 cup chopped peanuts
3 cups crisp rice cereal
1 cup creamy peanut butter
1 12-oz. pkg. semisweet chocolate chips


Bake brownies and let cool completely. Frost brownies and sprinkle with peanuts. Cover; chill in refrigerator.

Meanwhile, place rice cereal in medium bowl. In small saucepan, combine peanut butter and chocolate chips. Heat and stir over low heat until chocolate is melted. Pour over cereal. Stir to coat evenly. Spread mixture over frosting layer in pan.

Cover and chill in refrigerator until chocolate layer is set. Cut into bars. Keep covered and store in refrigerator.

This recipe is also linked to...

Sweets for a Saturday

Taco Pancakes


1 lb ground beef
1 packet taco seasoning
2/3 cup water
2 cups Monterey Jack cheese, shredded
1/4 cup diced pickled jalapeƱos (optional)
1 cup self-rising corn meal
1/2 cup all-purpose flour
2 eggs
2 cups buttermilk
1/4 cup vegetable oil
Sour cream


Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning and water, cook 5-10 minutes. Set aside.

In a bowl, whisk together corn meal, flour, egg, buttermilk and oil. Stir in taco meat, cheese and jalapeƱos.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. When bubbles begin to appear on the surface, flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more.

Serve stacked and topped with salsa, sour cream and lettuce.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Mexican
Cast Party Wednesday
This Week's Cravings: Eat with Your Kids Day

Bittersweet Chocolate Ganache Tart


3 Tbsp slivered blanched almonds
6 Tbsp sugar
1 1/4 cups all-purpose flour
1/4 tsp salt
6 Tbsp unsalted butter, cold and cut into pieces
12 oz. bittersweet chocolate, coarsely chopped
1 1/4 cups whipping cream
1 tsp vanilla extract


Preheat oven to 350 degrees F.

In a food processor, pulse almonds until finely ground. Add sugar, flour and salt; pulse until combined. Add butter, pulsing until coarse crumbs form with no large butter lumps (dough should clump together when squeezed with fingers).

Immediately transfer dough to a 9-inch tart pan with a removable bottom. Evenly press dough in bottom and up sides of pan.

Bake in center of oven until golden brown and firm to the touch, about 20 minutes. Transfer to a wire rack to cool completely, about 1 hour.

Place chocolate in a large mixing bowl. In a small saucepan, bring cream to a boil. Pour hot cream, through a sieve, over chocolate. Stir until smooth and creamy in texture. Mix in vanilla.

Pour chocolate mixture into center of cooled tart shell (if chocolate is lumpy, pass through a sieve). Let stand until set, about 2 hours, or chill for 1 hour.

This recipe is also linked on...

Everyday Sisters' Sharing Sundays: Nuts
Sweet Tooth Friday
Sweets for a Saturday
Food on Friday: Chocolate

White Chocolate Raspberry Tart


for the tart crust:

2 1/3 cups walnuts or pecans
1/2 cup blanched almonds
3 Tbsp sugar
6 Tbsp butter
1 Tbsp pure vanilla

for the raspberry filling:

4 oz fresh or thawed raspberries
1/3 cup sugar
1/4 tsp lemon juice

for the white chocolate filling:

1/2 cup heavy cream
8 oz white chocolate, finely chopped

2 pints fresh raspberries


for the tart crust:

Lightly butter a 9-inch round fluted tart pan with removable bottom.

Pulse walnuts in food processor until finely ground. Remove and set aside. Add the almonds and sugar. Pulse, scraping down the bowl several times, until ground into a powder.

In a mixer fitted with the paddle attachment, cream the butter on medium-high speed until fluffy, about 2 minutes. Add the vanilla and blend thoroughly. Add the nut mixture and mix on low speed until the dough begins to hold together.

Press the dough evenly into the bottom and sides of the tart pan. Cover with plastic wrap and refrigerate 1 hour or freeze until firm, about 30 minutes.

for the raspberry filling:

In a saucepan over medium heat, bring all the ingredients to a simmer. Cook, stirring often to prevent scorching, until the mixture thickens, about 10 minutes. Strain through a fine-mesh sieve. Set aside to cool.

for the white chocolate filling:

In a saucepan, heat the cream on medium-high heat until it begins to simmer. Immediately remove from the heat. With a rubber spatula stir in the chopped chocolate until smooth. Let cool until about 80-85 degrees.

assembly of the tart:

Remove the sides of the tart pan and place the crust on a serving plate. Thinly and evenly spread the raspberry filling over the base of the tart shell. Slowly pour white chocolate mixture over the raspberry filling in the tart shell, up to the rim. Let set in the fridge for about 4 hours.

When the tart is chilled, arrange fresh raspberries, pointy side up, in a circular pattern over the white chocolate filling. Best served and eaten the day it is made.

This recipe is also linked on...

Seasonal Sunday
Everyday Sisters' Sharing Sundays: Red
Everyday Sisters' Sharing Sundays: Nuts
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Raspberry Muffins


1/2 cup rice flour
1/2 cup cornstarch
1/4 cup tapioca flour/starch
1/2 cup granulated sugar
1/4 cup powdered sugar
1/2 tsp baking soda
2 large eggs
1/4 cup oil
1/3 cup orange juice
1/2 tsp vanilla
1 cup fresh raspberries
1/2 cup slivered almonds, chopped (optional)


Combine all dry ingredients; then add wet ingredients and beat on high for 2 minutes. Fold in raspberries and chopped almonds. Divide batter evenly into 12 greased muffin cups (approx 3/4 full). Bake at 350 for approx 20 minutes.

This recipe is also linked on...

Seasonal Sunday
This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)

Strawberry-Rhubarb Pie


1 1/3 cup white sugar
1/3 cup flour
3 cups rhubarb, cut into 1/2-inch pieces
1 cup fresh strawberries, hulled and cut into quarters
recipe for a 9-inch double crust pie


Preheat oven to 350 degrees F.

Mix sugar and flour. Sprinkle over strawberries and rhubarb and gently mix to coat fruit with flour mixture.

Line pie dish with one pie crust. Pour fruit mixture into the crust. Cover with top crust. Crimp and flute edges. Pierce top crust with a fork to allow air to escape as pie is baking.

Bake pie on middle shelf of oven for about 1 hour, or until crust is golden brown and filling is bubbling.

Let the pie cool to room temperature before serving.

This recipe is also linked on...

This Week's Cravings: Strawberries

Grilled Lemon Basil Salmon


8 ounces unsalted butter, softened
8 leaves fresh basil
Juice and zest from one lemon
Sea salt and freshly cracked black pepper to taste
2 (6 to 8 ounce) salmon fillets
Vegetable oil for cooking


To make the compound butter, place butter in a mixing bowl. Layer basil leaves on top of one another and roll tightly, like a cigar. Thinly slice, creating slivers of basil. Place basil in the bowl. Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula. Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper. Roll butter in the paper, creating a cylinder, about 5 inches long. Twist the ends and freeze for about an hour before using.

For the salmon, heat a grill or grill pan over medium high heat. Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes. Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish, but in the case of wild salmon you definitely do not want to overcook the fish. I hear that medium to medium rare is preferred by most wild salmon connoisseurs.

Remove salmon from grill and take butter out of the freezer. Thinly slice one or two medallions of compound butter right though the parchment paper. Peel away the parchment paper and top salmon with the butter. Garnish with basil or lemon wedges to the plate, if desired.

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This Week's Cravings: BBQ/Grilling

Hawaiian Pork Chops


1/3 cup ketchup
2 Tbsp prepared mustard
2 Tbsp brown sugar
1 Tbsp cider vinegar
1 1/2 tsp soy sauce
1 garlic clove, minced
4 boneless pork loin chops
salt and pepper to taste
1/4 cup chopped onion
1 garlic clove, minced
1 Tbsp olive oil
1/3 cup water
1/4 cup pineapple tidbits
Hot cooked rice


In a saucepan, combine the first 6 ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside.

Season pork chops with salt and pepper.

In a skillet, cook pork, onion and garlic in oil until meat is browned. Add water and reserved sauce. Cover and cook over medium-low heat for 20-25 minutes or until the meat is no longer pink, adding more water if needed.

Stir in pineapple and heat through. Serve over rice. Delish!!

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Everyday Sisters' Sharing Sundays: Yellow

Quinoa Chocolate Cake


2/3 cup white or golden quinoa
1 1/3 cup water, boiling
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt


Rinse the quinoa and add to boiling, unsalted, unflavoured water in medium saucepan. Cover, reduce to a simmer and cook for 7 to 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350 degrees F. Lightly grease two 8-inch round or square cake pans. Line the bottoms of the pans with parchment paper.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter evenly between the 2 pans and bake on the center oven rack for 40 to 45 minutes or until a knife inserted in the center comes out clean. Remove the cake from the oven and cool completely in the pan before serving.

Frost if desired. Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month.