TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

  • Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
  • Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
  • Add celery, carrots, bell pepper and tomato paste.
  • Season generously and saute 4-5 minutes.
  • Add herbs, stock tomatoes and cannellini beans.
  • Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. 🙂
  • 45 minutes before serving add chicken pieces and rice, stirring to combine.
  • Simmer until rice is tender.

**NOTES:

  • I like to use homemade chicken tomato bone broth from the end of the garden season.
  • Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

  • Preheat oven to 350°.
  • Sift together the dry ingredients.
  • Cut in softened butter.
  • Add cheeses and mix until crumbly.
  • Add onion pieces and mix until well distributed.
  • Whisk egg into whole milk and heavy cream.
  • Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
  • Form into a LARGE round or 4 small rounds.
  • Transfer to baking sheet lined with a SILPAT.
  • Slice an X into the tops for venting.
  • Bake 1 hour.
  • Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

  • If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

P3 #2 PUMPKIN PINEAPPLE PECAN DUMP CAKE

I found the basic recipe somewhere, but it just seemed soooooo plain that I had to rework it and embellish it to bring out the best of the season.  The pineapple adds a sweet, yet tangy bite. The nuts add a bit of crunch that this dessert really needed and the FRESH grated nutmeg on top adds a fresh, rich aroma and a woody, bittersweet flavor with a hint of clove.

P3 PUMPKIN PINEAPPLE PECAN DUMP CAKE gets its name because you literally just dump the ingredients in, bake and voile you have a cake with NO real mixing, just a little whisking having been done! It is a pumpkin pie and a spice cake all in one yummy bite!

15 ounce can pumpkin puree (NOT pumpkin pie mix)
12 ounce can evaporated milk
1 LARGE can crushed pineapple, DRAINED REALLY, REALLY WELL
3 LARGE eggs, 1 WHOLE and 2 yolks
1 cup sugar
1 1/2 teaspoons QUALITY ground cinnamon
1 box moist spice cake mix
scant 1 cup unsalted butter, melted
1/2 – 3/4 cup crushed walnuts or pecans (optional)

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with nonstick cooking spray.
  • In a medium bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, drained pineapple, nutmeg and cinnamon until well-combined. It will be very thin, don’t worry!
  • Pour into the baking dish.
  • Sprinkle dry cake mix evenly on top of pumpkin mixture.
  • Drizzle melted butter evenly over the top.Use a fork to gently press down any exposed cake mix so that the butter completely covers the dry mix.
  • Sprinkle with nuts if using.
  • Bake 55-60 minutes. It might still be a bit jiggly in the middle but as long as the edges are set it will continue to set up as it cools.
  • Let it cool for at least 30 minutes before slicing and serving. Chill if not serving immediately after the 30 minutes. Let come to room temperature before serving.
  • Serve with a dollop of whipped cream and sprinkle of nutmeg.

MAGIC COBBLER aka FLOATING FRUIT CAKE

I was given the original recipe many years ago by a woman I worked with. It was delicious, but it used a box mix and canned peaches so and I wanted to update it to a scratch recipe using fresh fruits when possible.

This is a super fun recipe in that the batter and fruit actually trade places during the baking process ending with a crunchy biscuit topping over sweet, juicy fruit. My favorite flavor is peach, but it works just as well with cherries, blackberries, blueberries, apples or ANY fruit combo you can think of!

MAGIC COBBLER aka FLOATING FRUIT CAKE updated

FILLING
8 cups about 10 peaches peeled and sliced OR 32 ounces of sliced frozen peaches, thawed and drained well
1/2 cup sugar
1 teaspoon QUALITY cinnamon
1 teaspoon PURE vanilla

  • In a large mixing bowl toss peaches with vanilla, sugar and cinnamon and set aside.

TOPPING
12 tablespoons butter, melted
1 1/2 cups all purpose flour
2 cups sugar
1 cup + 2 tablespoons milk
4 1/2 teaspoons baking powder
1/4 teaspoon salt

  • Preheat oven to 300°.
  • Spray 9×13 baking dish with non-stick cooking spray and set aside.
  • In another large mixing bowl whisk together the butter, flour, sugar, baking powder, salt and milk.
  • Pour batter into prepared pan.
  • Layer evenly with peach slices.
  • Bake for 1 hour or until browned and bubbly.

NOTE: You can use other fruits, but omit the cinnamon if using berries such as blueberries, blackberries or raspberries.

NOTE: When taking this out of the pan for serving you can easily turn it into this cute little trifle.

PINEAPPLE CHERRY CRUMBLE

This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.

PINEAPPLE CHERRY CRUMBLE

FILLING
1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

CRUMBLE
1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.

CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praise  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Red Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀

  • Preheat oven to 400°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.

CHOCOLATE PEANUT BUTTER CRINKLES

CHOCOLATE PEANUT BUTTER CRINKLES COOKIES yields 3 dozen cookies

8 ounces chopped bittersweet chocolate or chocolate chips, about 1 1/3 cup
1/4 cup unsalted butter
1/4 cup JIF creamy peanut butter
2/3 cup granulated sugar
3 LARGE eggs
2 teaspoons PURE vanilla extract
1 1/4 teaspoons instant espresso powder (optional)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 2/3 cup all purpose flour
1 cup powdered sugar for coating

  • Sift together the flour, baking powder and salt. Set aside.
  • Melt the chocolate, butter, and peanut butter in a small saucepan over medium heat or in microwave-safe bowl with 15 second increments. Once the butter has melted completely, remove the bowl from the heat and stir until the chocolate also melts completely and the mixture is smooth.

  • In a large mixing bowl, beat together the sugar, eggs, vanilla extract, and espresso powder until well combined.
  • Add the chocolate mixture, stirring until combined.
  • Stir in the flour just until it disappears. The dough will seem very, very soft. Cover the bowl and chill the dough for at least 3 hours or overnight so it firms up.

  • When ready to bake, preheat the oven to 325°.
  • Line a baking sheet with a silicone baking sheet or parchment paper and set aside.
  • Place 1 cup powdered sugar in a wide, shallow bowl.

  • Scoop out heaping teaspoon-sized portions of dough and roll into balls that are 1 1/4 inches in diameter. 
  • Place 4-6 balls of dough in the powdered sugar, then gently roll and toss the balls to coat completely DON’T DO TOO MANY AT ONCE OR THEY WILL STICK TOGETHER.
  • Shake off excess sugar, then place on the prepared baking sheet, leaving 1 1/2 inches between each because the cookies will spread as they bake. 

  • Bake for 10 minutes, rotating the pan halfway through the baking time and if you are baking multiple cookie sheets at the same time, switch the top and bottom pans.
  • When the tops are dry and just set, remove the cookies from the oven.
  • Let cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.


 

NOTE:

  • DO NOT use the natural peanut butter – the kind that must be refrigerated – the cookies will not bake properly!
  • The espresso powder is optional, but using it really enhances the chocolate flavor 😀

 

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL

PINEAPPLE UPSIDE DOWN CAKE with PINK PEPPERCORN CARAMEL adapted from Alex Guarnaschelli

CAKE
8 tablespoons unsalted butter, softened
1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices  OR 1 LARGE can of pineapple slices or crushed works too
3/4 cup dark brown sugar 
1/2 cup WHOLE buttermilk  (do NOT use light or reduced fat)
1 teaspoon PURE vanilla extract
2 LARGE eggs, lightly beaten 
1 cup all-purpose flour 
3/4 cup granulated sugar 
1 teaspoon kosher salt 
3/4 teaspoon baking powder 
1/4 teaspoon baking soda
Maraschino cherries 

  • Preheat the oven to 350°.
  • Heat a cast iron 9-inch skillet over medium heat and melt 2 tablespoons butter.
  • Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit.
  • Add a maraschino cherry in the center of each pineapple ring.
  • Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
  • Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth.
  • Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff)
  • Pour the batter over the pineapple.
  • Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes.
  • Cool for about 10 minutes before carefully inverting onto a serving platter. Cooling any longer may make cake stick. If you cool too much, quickly heat the bottom of the skillet before inverting.

CARAMEL
1 cup granulated sugar
2 tablespoons light corn syrup 
Juice from 1 LARGE lime 
1/4 cup COLD water
2 teaspoons (pink) peppercorns 

  • Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan.
  • Stir in the pink peppercorns and bring to a gentle simmer, cooking until the sugar is dissolved, and then cooking 10 minutes more.
  • Pour through sieve to remove large pepper pieces.
  • Set aside to cool slightly.
  • After cake is inverted pour the caramel over the cake.

 

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

You’ll want to make the Lemon Curd and Candied Lemon slices first so they have time to chill and set up before you need them to assemble the cake.

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

LEMON CURD FILLING
1 tablespoon grated lemon zest
1⁄2 cup fresh lemon juice

1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1⁄2 cup butter
1 1⁄4 cups white sugar
3 eggs
1 teaspoon PURE vanilla extract
1 cup milk

  • Preheat oven to 350°.
  • Grease and flour two 8 inch round pans.
  • Sift together the flour, baking powder and salt. Set aside.

 

  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in pans on wire racks for 10 minutes.
  • Invert onto wire racks to cool completely.

FROSTING
2 tablespoons FRESH lemon juice
1 teaspoon lemon zest
1/2 cup butter, softened
4 cups powdered sugar
2 tablespoons lemon curd
2 tablespoons WHOLE milk

  • Cream butter.
  • Add lemon zest and lemon juice.
  • Gradually add in powdered sugar and 2 tablespoons milk until well blended.
  • Add lemon curd, blending until smooth.

ASSEMBLY

  • With long serrated knife, split each cake layer in half horizontally, making 4 layers. THIS STEP IS OPTIONAL! I actually prefer just 2 layers most of the time. 😀
  • Place 1 layer, cut side up, on a serving plate.
  • Spread with half of the lemon filling.
  • Top with another layer, and spread with 1/2 cup frosting.
  • Press on final cake layer, and frost top and sides of cake with remaining frosting.
  • Top with candied lemons.
  • Refrigerate cake until serving time.

COWBOY COOKIES

You can’t be a good Texan without a great hand me down recipe for BBQ, sheet cake and COWBOY COOKIES 😀

COWBOY COOKIES  Yields 3 to 3 1/2 dozen cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon QUALITY ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 LARGE eggs
1 tablespoon PURE vanilla
3 cups QUALITY semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flaked coconut
2 cups (8 ounces) chopped pecans OR walnuts
1 cup golden raisins

  • Heat oven to 350°.
  • Sift flour, baking powder, baking soda, cinnamon and salt together in a bowl.
  • In a large mixing bowl beat butter with an electric mixer at medium speed until smooth and creamy.
  • Gradually add in sugars, combining thoroughly.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add in flour mixture until just combined.
  • Stir in chocolate chips, oats, coconut and nut pieces.
  • Fold in raisins.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart (cookies will spread).
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate cookie sheets halfway through.
  • Remove cookies from rack to cool.

BLACKBERRY LEMON CURD CREAM CHEESE PIE

BLACKBERRY LEMON CURD CREAM CHEESE PIE
8 ounces cream cheese, softened at room temperature
1/4 cup sugar
1/8 teaspoon sea salt
1 LARGE egg
Juice of 1 lemon (1 1/2 tablespoon)
1 can COMSTOCK blackberry pie filling
1 cup lemon curd (jarred or FRESH made)
Prepared pie crust
whipped cream, for topping (optional)

  • Preheat oven to 400°.
  • Beat cream cheese until fluffy.
  • Add sugar, salt, lemon juice and egg, mixing until smooth and creamy.
  • Pour into prepared pie crust.
  • Bake 20 minutes.
  • Spread blackberry filling evenly over cheese mixture.
  • Bake another 20 minutes.
  • Spread with lemon curd.
  • Bake 5 minutes more.
  • Cool COMPLETELY and/or chill before serving.
  • Add a dollop of whipped cream and serve.

BLUEBERRY LIME NO BAKE CHEESECAKE

BLUEBERRY LIME NO BAKE CHEESECAKE
CRUST
1 3/4 cups graham cracker crumbs
1/2 teaspoon ground ginger
1/4 cup packed brown sugar
1/3 cup unsalted butter, melted

  • Stir together the graham crackers, ginger and brown sugar.
  • Add the melted buttered mix until well blended.
  • Press the crumbs firmly into bottom of a 9 inch springform pan.
  • Place in refrigerator while you prepare the sauce and cheesecake.

SAUCE
1 1/2 cups WILD blueberries
1/8 cup sugar
1 tablespoon water

  • Stir together the blueberries, sugar and water in a medium saucepan.
  • Cook over 5 medium heat 5 minutes until berries break down.
  • Use an immersion blender to blend well.
  • Pour entire mixture through a sieve into a clean sauce pan.
  • Cook a few minutes on medium heat until mixture thickens slightly.
  • Cool in refrigerator also while preparing cheesecake.

CHEESECAKE
3/4 cup heavy whipping cream
2-8 ounce cream cheese, softened at room temperature
1/3 cup sugar
1 tablespoon lime zest
2 tablespoons powdered sugar
1 teaspoon PURE vanilla
2 teaspoons FRESH, FINELY grated ginger

  • Whip whipping cream 2-3 minutes in the bowl of a stand mixer bowl until stiff peaks form.
  • Transfer whipped cream to a clean bowl and refrigerate.
  • Add cream cheese and sugar to stand mixer bowl.
  • Mix on medium 2-3 minutes until creamy and smooth.
  • Add line zest, powdered sugar, vanilla and fresh ginger, mixing 1-2 minutes until fully incorporated.
  • GENTLY (so as not to deflate the whipped cream) fold in one third of the whipped cream with a spatula to lighten the cream cheese.
  • GENTLY fold in remaining whipped cream until ALMOST fully incorporated.
  • Pour over chilled crust and smooth out evenly.
  • Drop several spoonfuls of blueberry sauce over cheesecake.
  • Using a thin knife or wooden skewer, swirl sauce into cheesecake.
  • Chill at least 2 hours before serving.

LIME WHIPPED CREAM
1 cup heavy whipping cream
2 teaspoons lime zest
1 teaspoon powdered sugar

  • Whip the whipping cream on high 3 minutes until stiff peaks form.
  • Add the lime zest and powdered sugar, whipping until incorporated.
  • Serve the cheesecake with a dollop of whipped cream and a drizzle of blueberry sauce.

NOTE:

  • Using a copper mixing bowl and beaters that have been chilled in the freezer make a for quicker whipping and fluffier whipped cream.
  • Blackberries substitute really well also.