White Chocolate Peanut Butter Mini Pies

 Yesterday we found out the sex of baby #2.  Of course I am not going to just tell you. I need to make some reveal desserts for friends and family first and then you will find out.   It always seems to be such a big debate whether to find out or not?  People who wait always say they want the surprise.  Just because I want to find out at 20 weeks instead of 40 weeks doesn't mean I am not surprised when I find out.   I like to spend those remaining 20 weeks, shopping, getting ready, thinking about names (another big debate in my house).   One of the best things about finding out early is shopping for the post season deals, this can be especially true if you having a different sex than you already have.
If the sex is the same well that makes shopping harder to justify but not impossible.  Babies clothes are just too cute so no matter what baby #2 is I will be doing some shopping in some form.

Strawberry White Chocolate Brownies {Gluten Free}

HAPPY VALENTINES DAY!!

Love is in the air. Do you do anything special today, with your loved one, family or friends?  Most Fridays we go out for dinner, myself, hubby and the little one. Tonight we will not. Even though we go out fairly early because of the little one, most places will just get too busy, loud and potentially overpriced.  As well behaved as she is most times, I don't want that one time she isn\t to be tonight as no one wants a fussy toddler ruining their romantic dinner. So just in case, tonight we will order in, and stay cozy.

The hubs and I have never really gone too over the top for Valentines Day.  Neither of us need anything, so other than some flowers, chocolates or a tub of his favorite ice cream, we keep it low key.  Better to save our money for more important things.  More money saved means I can finally convince him to get an SUV to make room for our expanding family.

Oh right!  I haven't told you yet.   Baby #2 is on the way, making its arrival late July.   We are very excited and getting ready for some busy times ahead.  Our little ones will be 20 months apart so there will be a lot going on.  Even the next few months will be busy moving around some bedrooms, office and workout equipment to make room for Baby #2.     I will definitely need to find a big win of energy now and then.   For now I will have to run on adrenaline since caffeine is not a pregnant ladies friend.   Post baby these brownies might have to the kick I will need, and at least they have some fruit in them.

Hope you have a wonderful day with your loved ones.

Strawberry White Chocolate Brownies {gluten free}

INGREDIENTS

• 1/2 cup unsalted butter
• 8 oz dark chocolate, chopped
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1/2 cup Gluten free flour blend
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp espresso powder
• 3 oz white chocolate , chopped
• 3/4 cup strawberries, chopped
• 1/2 cup strawberry white chocolate
• 1/2 cup unsalted butter, softened
• 2 - 2 1/2 cups confectioners sugar
• sprinkles

INSTRUCTIONS:

1. Preheat the oven to 350F. Spray a 9 inch springform pan.
2. Place the chocolate and butter in a bowl over a double boiler. Stirring off and on to melt together. Once completely melted remove from heat and let cool slightly.
3. Whisk in the sugar. Then whisk in the eggs, one at a time.
4. Add vanilla and whisk in.
5. Add flour, salt, espresso powder and baking soda. Fold in until partially combined.
6. Add strawberries and white chocolate.
7. Using a spatula, scrape the batter into the spring form pan. Bake for 25-30 minutes and a skewer comes out clean. Remove from oven, let cool.
8. Make icing : Beat cream cheese and butter in a medium bowl using a spatula.
9. Add icing sugar, one cup at a time, beating in with spatula.
10. Using an offset spatula spread over the brownies. Top with sprinkles.

Avocado Protein Brownies (gluten free)

Occasionally it is a good idea to take desserts and give them a healthier spin to give your body a break.   Now I am sure not having anything would make more sense but that seems a little unreasonable. No?
Okay maybe not so unreasonable and in fact my naturopath has told me I have to cut back on the sweets.       Otherwise this baby weight will be stuck with me forever.  It is however a fairly difficult task when you are a food blogger, and even more difficult when this weekend is the first Food Bloggers of Canada Conference.   I am very excited about this conference, tons of great Canadian food bloggers, knowledgeable speakers and sessions and some serious serious eating!   The work outs will have to be doubled next week to account for the damage that might be done.

This will be the most time I have spent away from the little one.  Yikes.  I will be going home each night but she will be asleep when I get home and probably still sleeping when I leave.  So the hubby will be on full baby duty until Sunday afternoon.   I am leaving two pages of notes for her daily schedule so he should be okay.   He might throw all my week and a half of sleep training out the window but I will deal with that on Monday, I have a conference to enjoy.

Since I did know the diet is out the window this weekend I made these skinny brownies to get me through the week.  Gluten free, lots of healthy fats, no refined sugars and extra protein.  Brownies I will easily have two of.

Mini Egg Cone-olis

It is amazing how crazy the stores get when there is a holiday.   I don't know if it is people getting ready for company or just the fear that the store is going to be closed for one day, but wow.   I need to remind myself of this each holiday and not go grocery shopping the day before.   I hate crowds when grocery shopping.    Being on mat leave is great because I can go during the day when it isn't that busy.  When working I try to go during the week at night, it is so much more relaxing to shop when it isn't busy.

What is my other favorite day to shop, today!  Half price Easter candy.  I scaled myself back this year and didn't buy as much as I usually do. I just picked up a couple bags on mini eggs which I immediately threw in my freezer for a rain day.  Or a day I want these Cone-olis again.

Mini Egg Cone-olis
(adapted from Food Network)

INGREDIENTS:

• 1 cup light ricotta cheese
• 1/2 cup cream cheese, at room temp
• 1/4 cup confectioners sugar, with some for dusting.
• 1 tsp pure vanilla extract
• 1/2 -2/3 cup crushed mini eggs
• 5 sugar cones

 INSTRUCTIONS:
1) Place the ricotta in a sieve over a bowl and let drain in the fridge for at least a half an hour.
2) In a large bowl or mixer bowl, beat together cream cheese, ricotta, sugar and vanilla.
3) Fold in 1/2 cup of crushed mini eggs
4) Cover the mixture and place it in the fridge to thicken, min of an hour.
5) Place the mixture in a piping bag with a large circle tip and pipe into the sugar cones.
6) Decorate with more mini eggs and dust with confectioners sugar

Only fill the cones about 3-4 hours before you are going to eat them as they will softened

These are so simple, light and fun.   Oh the possibilities......

Almost No Bake Chocolate Malt Tart

So I have spent the last several months it would seem going through most of my cookbooks and making notes of recipes I like and want to play with.  A list that should last me for quite some time now.   During this process, which started because we got new cupboards I also decided to go through several of my magazines and tear out recipes and tips that I deemed were most important.  The rest of the magazine would get recycled in an effort to maximize cupboard space.   This way I could make room for more magazines and more cookbooks. :-)   This tear out process if you will left me with the following...

After I had a huge stack of papers,  I then separated it into desserts and savory items, which were then separated into chicken/beef/pork etc and desserts were separated into breakfast, cookies, cakes, pies, etc.  I am happy to say that 90% of the papers are now in binders and all organized, just in time to have the family over for Easter.

Happy Easter Everyone!


Almost No Bake Chocolate Malt Tart

INGREDIENTS:

Pie Crust

• 1 cup unbleached all purpose flour
• 1/4 heaping cup cocoa
• 1/4 cup malt powder
• 1/4 tsp salt
• 1/4 cup granulated sugar
• 1/2 cup cold unsalted butter, in cubes
• 1 large egg, cold
• 1 tbsp almond milk

Filling

• 1/2 cup cream cheese (1 package)
• 3/4 cup whipping cream 
• 3 tbsp agave 
• 3 tbsp malt powder
• 1 cup crushed malt eggs

Ganache

• 1/4 cup whipping cream
• 3 oz dark chocolate chips
• 1 tbsp unsalted butter

INSTRUCTIONS:

1) Combine flour, cocoa, malt powder, sugar and salt in a food processor.  Pulse a few times to combine.  Add the butter and pulse until a coarse crumb develops. 

2) In a small bowl beat together the egg and milk.  Add to the processor and pulse until dough starts to come together. 

3) Turn the dough onto a lightly floured surface and bring dough together. Form into a disk, wrap in saran wrap and refrigerate for 2 hours. 

4) Preheat the oven to 350F. Remove from the fridge, let sit for 15-20 minutes.  Roll out to a fit a 9 inch tart pan.  Prick the dough with a fork.   Bake for 15 minutes.  Remove from oven and let cool. 

5) In a large bowl or mixer bowl, beat cream cheese, cream, agave and malt powder on medium high for 3-5 minutes until thick and fluffy. Fold in the crushed malt eggs.  

6) Spread the mixture into the chocolate crust.  Place in the refrigerator for 20 minutes.

7) Place chocolate in a heat proof bowl. Heat cream and butter in a small sauce pan until simmering and bubbling on the outside. Pour cream over chocolate, let sit for a few minutes.  Stir together, then spread over tart.  Top with a few malt balls and place back in the fridge to set. 

I love chocolate malt balls, especially pretty egg malt balls.  I always must find a reason to bake or well no bake with them.

Red Velvet Blondies with white chocolate chips and cream cheese icing.

I would say TGIF but on mat leave I have no concept of days of the week.  In fact I often think it is not the day of the week it is.   I am also not sure I can say TGIF as we are expecting quite the snow storm tomorrow.   Now again I don't really have any where to go since I ran my errands today so I may not even notice.  Unless I have to help the hubby shovel the driveway..ugh.   Parts of the next few days for me will involve making a Barbie cake for my niece who is turning 4 early next week.  Her party is this Sunday.   I love making these cakes they are so cute and I know she will love it.  I love how she knows the good cakes come from her aunt.

Thanks to all who commented to win the beater blades.  I dropped all the comments to in a random generator and the winners of the beater blades are

Liz from A Sweet Baker
Jenna from Little Kitchen Big Flavours

Congratulations you two!  I will contact you to get your shipping info.

Here is a delicious red treat to make for your sweet.   (Yes, I did that cheesy rhyme on purpose)

Chocolate Cream Cheese Nutella Cups

So if you live in the North you take your weather predictions on February 2 from a groundhog.  There is Wiarton Willie here in Canada and Punxsutawney Phil in the US.  If the groundhog sees his shadow they basically say there is 6 more weeks of winter.   Well guess what!!  Neither groundhog saw there shadow = Early Spring!!  Yippee. Now I don't normally take my weather predictions from animals but I am going to cross my fingers that in this case these groundhogs know what they are "talking" about.  Please come early spring.

Although it is still quite cold out there February 5th is a great day.  It's World Nutella Day!  Unless you are allergic to nuts I think most people love this stuff.   Nutella always reminds me of my friend Sebastian who brought Nutella on a trip to Honduras we went on a few years back.  What a smart guy, it came in quite handy when having our morning waffles.  Any time I bake Nutella treats, I often bring him some or save him some.  Sebastian, come on over I still have some left!

I wonder what other wonderful desserts are out there in blog world today!

10 Days of Cookies - Day 1 - Brownie Bowties

Another week has gone by.   I am clearly still trying to figure out how to manage my time with a two week old.   Just when I think I have a free moment I get side tracked.  I start cleaning and tidying, putting things away or getting things ready for round 2 when her little voice pops up asking for food or cuddle time.  I can't complain though its a pretty good situation to be in.  

We are now in December!  YIPPEE.  My decorations are all up (also took longer than normal) and I am ready to bake bake bake and get festive.   We have already had two holiday dinner parties and my big party is in two weeks.  So I need to start planning and get everything all figured out.   I just love this time of year.

Last year I did 12 days of cookies on the blog and I am going to bring it back again. I love cookies so there is no reason not to do it.  Similar to last year,  these won't be 12 days in a row, I am clearly not prepared to do that. There will be 12 cookies or bar recipes in the month of December though with a GIVEAWAY at the end!  The fact that I am even signing my self up for 12 posts seems like a big task at the rate I have been trending but I will do it.   Maybe I will just have to start blogging at 2 am while I am rocking baby to sleep.  ;-)

Anyway here is cookie #1

Brownie Bowties
(adapted from Fine Cooking - Cookies)

INGREDIENTS:

Dough

• 8 oz (1 3/4 cup) unbleached all purpose flour
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 6 oz ( 1 1/2 sticks) unsalted butter, cold
• 6 oz cream cheese, cold

Filling

• 2 oz (1/4 cup) unsalted butter
• 2 oz dark chocolate, chopped
• 1/3 cup sugar
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• 1 large egg, cold
• 1 tbsp unbleached all purpose flour

INSTRUCTIONS:

Make the Dough

1) Combine and mix together the flour, sugar and salt in your mixer bowl.  

2) Add in the butter in chunks and mix on low speed until the dough resembles coarse pea size crumbs.   Add in cream cheese in chunks and mix on medium low until dough just starts to come together and clumps around the paddle.  

3) Turn dough on to your work surface and bring together to capture any loose pieces.  You want to see streaks of cream cheese.  Shape the dough into two logs, wrap in saran and refrigerate until cold and slightly firm.   If you pass this point and the dough is too hard just let it soften slightly on your counter before rolling. 

Make the Filling:

1) Melt the butter and chocolate in a medium bowl using a double boiler.   Stir to combine until mixture is smooth.  Remove from heat. 

2) Stir in sugar, vanilla and salt.   Stir in egg. 

3) Add the flour and stir until mixture is smooth and glossy.   

4) Cover with saran wrap and refrigerate until the thick, at least 1 hour. 

Assemble and Bake

1) Preheat the oven to 350F.  Line a two baking sheets with parchment or a silpat. 

2) Remove dough from fridge and ensure it is a temperature that allows it to be rolled out.   Cut the dough in half.   On a lightly floured surface roll out the dough to about 1/8 inch thick.  Using a ripple square cutter , cut out as many squares as possible and place them on the prepared baking sheet.  

3) Bring dough back together and roll out , repeating with cutting out squares.  Using both halves of dough

4) Scoop a rounded teaspoon of brownie filling and place it in the center of each square.   

5) Fill a small dish or bowl with a bit of water near your work station to be used as an adhesive.   Bring together two opposite sides, place a dab of water on the bottom side and press together to seal the dough.  Repeat with all squares. 

6) Sprinkle the squares with extra granulated sugar.  Bake for 16-18 minutes, rotating the pan half way through baking.   Bottoms should be slightly golden.   Let the cookies cool on the sheet for a few minutes, then place on a wire rack to cool completely. 

Store in an air tight container for a few days. 

What I like about these cookies is the possibility to change the filling.   I kept the filling to match the recipe this time with just a bit less sugar but I will experiment with different filling flavours in the future because they are a pretty cute cookie. 

MEG's RATING : D-EEEE-LICIOUS!

Caramel Apple Crumble Cheesecake

So apparently I am so out of it.   I didn't even realize it has been over a week since I last posted.  Not that I have done nothing the last week,  I have almost been non stop.    My birthday was Friday, so I spent the day over the border shopping with my sister and her friend.  I managed to pick up some baby clothes, some clothes for me and a playpen.   I have yet to find Biscoff spread,  what aisle does that normally sit in?  Do they sell it at Target?

The rest of the weekend involved multiple family dinners for Thanksgiving, cleaning and finishing up the nursery.  I got all my decals and photos up on the walls so now I just need to add a few small accessories and buy some drapes.  It's all coming together...just a few more weeks until baby.

This week also involved my yearly addiction to check out Cirque du Solieli.   This years show was called Amaluna.   This was the 6th Cirque show I have seen.  I find them hard to pass up when they are in town.  The shows are always so creative and unique and the performers are quite simply amazing.  I can't even imagine the training they must go through.   Just crazy.  Unfortunately this one was not my favorite or close to it. . Given my wide comparison range I just felt the acts in this one, although still impressive were not a big as I have seen at others.  The clowns were also more annoying than funny.   I think my favorite so far was either La Nouba, (Disney World) or Mystere (Las Vegas).   I highly recommend both if you are ever in either of these places, although Vegas as several others that I hear are quite cool.   Anyone have any favorite cirques they would recommend?

With all the family dinners that were going on this weekend I did manage to get some baking done.   One great one and one fail.  The great one would be this post, the fail would be a bubble bread loaf that rose beautifully and then somehow just died in the oven.  Frustrating!


Apple Crumble Caramel Cheesecake

INGREDIENTS:

Crust

• 2 cups vanilla wafer or graham cracker crumbs
• 1 tsp cinnamon
• 1/4 cup butter, melted

Cheesecake

• 4 large apples
• 1 tsp cinnamon
• 2-3 tbsp butter
• 1 tsp lemon juice
• 3 tbsp brown sugar
• 2 - 8oz packages cream cheese, room temperature
• 1/2 cup granulated sugar
• 3 eggs
• 1 tsp pure vanilla extract
• 1/4 cup sour cream
• Your favorite caramel sauce

Crumble

• 1/2 cup all purpose flour
• 1/2 brown sugar
• 1/2 cup quick oats
• 1/4 cup rolled oats
• 1 tsp cinnamon 
• 1/3 cup butter,  cool but slightly softened

INSTRUCTIONS:

1) Preheat oven to 350F.   Combine crumbs and cinnamon in a medium bowl.  Add melted butter and mix to combine and coat the crumbs.  Press into a 9 inch springform pan, lined with parchment.  Bake for 10 minutes.  Set aside and let cool.
2) Peel and core the apples. Chop into slices.  Toss with lemon juice.  In a medium saute pan, on medium heat at butter.  Once melted add apples, brown sugar and cinnamon and cook for about 5-8 minutes until apples sofften but are not mush.   Remove from heat and set aside.

3) Make the crumble :   In a large bowl combine all the crumble ingredients except the butter.  Mix together.  Then cut in the butter with your hands.  The mixture will darken and be slightly combined and clumped together in small pieces.

4) In a food processor, add cream cheese (in chunks) and granulated sugar.  Process until almost smooth, chunks are broken down.   Add eggs, sour cream and vanilla and process until well combined. Scraping down the sides as needed.
5) Preheat the oven to 375F. Grease the sides of the pan with butter, 3/4 of the way up.  Take 2/3 of the apples and put on top of the crust.   Drizzle with caramel sauce.  Top with 1/4 cup of crumble.
6) Cover the apples with the cheesecake mixture and smooth out.
7) Bake the cheesecake on the middle rack for 10 minutes, then reduce the heat to 300F and bake for 35-40 minutes.  Turn off the oven and let the cheesecake sit for 20 minutes in the oven.  It is okay if the cheesecake cracks, it get completely covered.  Remove from oven to cool further.
8)  Preheat the oven to 400F. When the cheesecake has come back to room temperature.  Top with remaining apples in the center, drizzle with more caramel sauce and cover with the crumble.  Bake for 15-20 minutes until the crumble has started browning.
9) Let cool before slicing.  Drizzle with more caramel sauce when serving.

I honestly was a little worried about how this would turn out but I was so pleasantly surprised.   Even my Dad thought it was quite good and he is a hard dessert person to impress.   The process to get this done can be a little lengthy but well worth it.

MEG's RATING : D-EEEEE-LICIOUS.

Check out Sweet Bella Roos link up party for other "Pin" worthy recipes.

Cookie Dough Sandwiches and more Gender Reveal Ideas

Last weekend was a well needed long weekend. I got one extra day of rest, much loved rest I will say as well.   Not that we were resting all weekend and I still ended up doing a few hours of work on Monday when I shouldn't have been but that is how it goes sometimes.  We would normally go away for the weekend to our cottage or a friends cottage but this weekend we spent half in town prepping and painting our family room and half at my Dad's boat.   We decided to do some rearranging in our house in preparation for baby and knowing I spend a large majority of my time in the kitchen, it only made sense to have a room right off the kitchen for baby to play and sleep.    I can train my baby to sleep through a stand mixer, right??

I also started (finished last night) project wallpaper removal in the babies room.  When we moved into the house 3 years ago it was already set up as a baby's room with Winnie the Pooh decor.  We didn't bother redecorating and made our guests sleep in a Winnie the Pooh room.    I don't want Winnie the Pooh any more for the babies room so  I will be changing the room to turtles.   I happened to develop a new addiction to Etsy and found so many cute baby decor pictures, (a new purse, baby hats and on and on)  Lots of cute stuff.

I did two other gender reveal desserts for two different groups of friends.  One I did cake pops and instead of red velvet I made them pink velvet and you had to bite in to see what colour.

Pink Velvet Cake Pops

INGREDIENTS:

• 1 recipe for 12 cupcakes. 
• 1 - 1 1/2 cups cream cheese icing
• 2 - 2 1/2 cups dark chocolate
• Pink/Blue coloured chocolate - just a tiny bit for decor lines

INSTRUCTIONS:

1) Bake the cupcake recipe in a 9x13 pan adjusting cook time for 9x13 and not cupcakes.  A toothpick should come out clean.   Let cool , then crumble in a large bowl. 

2) Add in the icing and mix together.   Form into 1 inch balls. 

3) Freeze the balls in a container until ready for dipping. 

4) Melt the dark chocolate in a double boiler.   Take out a few cake pops at a time. Place them on a candy stick or skewer and roll in the chocolate.  Tapping off the excess, very gently.

5) Place in styrofoam to dry.   When all are complete, melt the coloured chocolate in small bowls on the microwave, only 10-15 secs at a time, stirring after each time.   Drizzle on the cake pops using a fork or using a piping bag with a small tip.

Chocolate Cookie Dough Sandwiches. 

INGREDIENTS:

Cookies

• 1 box cake mix
• 2 large eggs
• 1/2 cup butter

Cookie Dough - No sugar added

(Adapted from Chocolate Covered Katie)

• 1 cup pitted dates
• 1/2 cup hot water
• 1 1/2 cups canned chickpeas
• 1/4 cup almond butter
• 1/3 cup ground almonds
• 1/2 tsp vanilla
• 1/2 cup chocolate chips

Reveal center

• 1/2 cup your favorite icing - dyed pink or blue

INSTRUCTIONS:

1) Place the dates in a 2 cup measuring cup and add the water to let soak for minimum 2 hours. 

2) In a large bowl or your mixer bowl, beat together cake mix, eggs and butter.  Using a small scoop turn the  cake batter dough into cookie rounds,  place at least 1 1/2 inch apart.  Bake for 12-14 minutes. 

3) Remove from oven let cool on pan for a minute or two , then place on a wire rack to cool completely. 

4) Make the cookie dough.  Add chickpeas, dates (less some of the water), almond butter, ground almonds and vanilla into a food processor.   Run together until all smooth and well combined.   Add in chocolate chips and pulse a few times.    Place in the fridge in a sealed container to chill for a bit.

5) Assemble the sandwiches.   Match up the cookies in pairs.   Place a heaping tablespoon of the dyed icing into the very center.  Add the cookie dough into a large piping bag with a plain circle tip and pipe around the icing center.  Gently press another cookie on top.   Repeat with remaining cookies. Store in a airtight container in the fridge.

Note:  You can omit the icing center and just use the cookie dough as the entire center. 

I am completely obsessed with this cookie dough.   I make it weekly and use it to eat on its own, even with celery and carrots.  I know that sounds weird, but I figure its actually fairly healthy so it can go with certain veggies.

All of my friends made their predictions and then enjoyed the surprise.   Making all these random desserts is definitely a fun way to tell everyone what you are having.  It brings some excitement back for those who think you should wait for the surprise at the end of nine months.

MEG's RATING : D-EEEEE-LICIOUS!

Crispy Crunch Cheesecake Bars

This weekend we finally went to my husbands family cottage.  We try to go at least once, sometimes twice a month once the weather starts to get warmer.   We never made it up in May this year and we're very anxious to finally get up there.  We were both in need of some relaxing sit and do nothing cottage time.   His brother, sister in law and their two kids also came up so we had a full house but it was a fun house.   They are 8 and almost 6 so there energy is always high.  I always find myself in an interesting situation.  I love going to the cottage, I love being up north and enjoying the fresh air but I HATE bugs.  Especially since bugs that bite seem to love me.  They are attracted to my dark hair and sweet blood (probably worse now since I seem to be pumping more of it these days) .   Along with my crazy fear of bees I am often just an idiot running around waving my arms.  How do I even relax?  Luckily I was able to go in and out of the sun room to avoid any excessive bites.   I spent most of the weekend reading the gigantic "Baby Book", which at this point it is way too much information.  I imagine in the next two years though I will be referencing this book a lot.  

Since I always have to bake some treat for a cottage weekend I tend to go with items that travel easy like bars or cookies.   I also usually do a peanut butter dessert but I had a craving to do something with crispy crunch and they were sitting in my freezer for a week or so.   They were just begging to get used up.

Crispy Crunch Cheesecake Bars

INGREDIENTS:

• 20 fudgeeo's
• 1/4 cup of melted butter
• 12 oz (1 block and a half) of light cream cheese. 
• 1/4 cup brown sugar
• 1 tbsp agave syrup
• 1 large egg + 1 egg yolk
• 1 tbsp unbleached all purpose flour
• 1 tbsp pure vanilla extract
• 1 1/4 cup chopped crispy crunch bars 
• 1 cup semi sweet and bittersweet chocolate chips (a mix of what you prefer)
• 1/4 cup 18% cream

INSTRUCTIONS:

1) Preheat the oven to 325F. 

2) Run fudgeeos through a food processor to get them to a fine grind.  Pour in melted butter while pulsing to slowly bring together.   Press this mixture in to a 8 in square pan lined with parchment. 

3) Add cream cheese, sugar and agave to a food processor,   Run until well combined and smooth.  

  4) Add egg, yolk, flour and vanilla.   Run until completely blended and smooth.

5) Remove the blade and stir in 1 cup of the chopped crispy crunch.  Pour on top of the cookie crust.     Tapping out an air bubbles by banging pan slightly on the counter.  Bake for 18-20 minutes until center is just about set. 

6) Let cool for 15 minutes, then place in the refrigerator to cool for another 15 minutes.    

7) Melt the chocolate chips and cream over a double boiler.   Spread over the cooled cheesecake and top with the remaining crispy crunch.   Let chocolate cool and set before slicing.

Crunchy and creamy all in one.    Little squares are best for these bars they will definitely satisfy your sweet tooth.

MEG's RATING: D-EEEEE-LICIOUS!!

Cherry Cheesecake Ice Cream (Eggless)

Last summer I made a lot of ice cream.  A LOT!   Once I got the first taste of homemade ice cream I was hooked.   It seemed like I was making it every two weeks last summer.   Aside from all the fruit flavoured ones my husband was pretty spoiled.   I guess me too.    Now that the hot weather is coming back so is my urge for homemade ice cream.     There has been a small yet very happy and quite exciting wrench thrown into my ice cream plans this summer.   The books tell me I am supposed to avoid raw eggs if you are pregnant.

Oh that's right I haven't mentioned it yet.  Baby #1 is on it's way!!  It has been a long time coming, going through many twists and turns along the way.   I think I have given more vials of blood in the last two years than my age.  Life may not always work out the way you plan but it does have its way of working it self out sooner or later.  Hubby and I are getting more as the weeks go on.  Although as my belly grows I see more fear on his face, as he realizes there is actually a baby coming in 5 months.    I haven't taken any belly pics yet but maybe I will start and do some tracking.  I love the Cracker and Carrots set up, so I might steal that from her and start doing some recording.  There will be lots to plan, buy and learn in the next few months.  For now I will continue to adjust my diet for things I am not supposed to eat anymore.

I have been obsessed with cherries lately and just had to incorporate these in a dessert somehow.  There will be a few more cherries to come I suspect.


Cherry Cheesecake Ice Cream (Eggless)
(loosely adapted from several recipes)

INGREDIENTS:

• 2 cups pitted cherries
• 8 ounces softened cream cheese
• 1/3 cup + 3 tbsp agave
• 1/3 cup skim milk
• 3/4 cup 18% cream 
• 1 tablespoon lemon juice
• 1/4 cup graham cracker crumbs

INSTRUCTIONS:
1) Place cherries in a medium sauce pan with 3 tbsp agave and 1/2 cup water.   Bring to a boil for a 2 minutes, remove from heat and let sit to cool.

2) Place cream cheese, agave, milk, lemon juice and salt in a food processor and run until smooth.

3) Add in cooled cherries and pulse a few times.

4) Add in cream while continuing to pulse about 5 more times.  Cream will be just incorporated.
5) Place in a bowl and refrigerate to chill for a few hours or overnight, the mixture should even thicken a bit in the fridge.
6) Run through your ice cream maker for 20-25 minutes.  The ice cream will come off the sides.  Freeze for a few hours to set up more.    Sprinkle with graham crackers when serving.

Oh MY! This ice cream really does have a cheesecake feel and flavour to it.  The graham cracker crumbs give it that additional cheesecake kick.   This ice cream does get quite hard overnight so let sit 10-15 minutes and it softens to a great creamy consistency.

MEG's RATING : D-EEEEE-LICIOUS!

Baby got hungry when I was making photos......so I took a few bites.