I think this is the last cheesecake I am going to post, as I’ve posted many (and I even skipped the Chocolate Strawberry one)!
I notice if I make one, then someone else will see it. Or the people I give it to (minus Tab who is going to just savor it herself), share it with others. Or I will post it and people I know will see. See the cascading, snow ball effect? That way I end up (which I already have), making a bunch.
Plus me being the uber creative spirit/unbelievably stubborn person that I am, I can’t just make the same one. Each time I want to make a different variety. So when my friend Heather commented on one of my photos, I was devoted to making her one. So initially I think: what would I want to eat. Note my favorite cheesecake (actually my favorite food) is cherry. But my instinct was turtle. Growing up I loved some caramel. I remember one year my family was obsessed with the Ritter’s Frozen Custard we got in town (I come from a family of ice cream fanatics) and for my birthday I got a Turtle Ice Cream Cheesecake. Holy decadence!
So I set out to make the ultimate, tasty turtle cheesecake. The caramel is a link to the Urban Poser. She has created the best caramel sauce period, so click the link and make it, I am not going to mess with perfection.
- 1 1/2 cups pecans
- 1/8 cup honey
- 1/4 cup coconut oil or ghee
Apparently I spoil people completely. Or my cheesecakes are so good, they are in HIGH demand. My friend Julie’s mother gave me back a mason jar to refill, like it is bottomless. Although the jar was conveniently larger than the original one. Weird! My boyfriend didn’t help matters, when he popped in with gifts, including spring pans so I can make more cheesecakes and feed my addicts.
After my nephews came in last week and my co-workers were crooning about there cuteness, I told them I love Trenton’s cuddle cuteness. How he loves to tell me I make the BEST no-bakes. And I am such a good baker. I was surprised when I asked my co-workers if they had ever had my no-bakes before. What?!?! I had to correct this……IMMEDIATELY.
……….But why not combine the two? Hmm, this could be interesting.
No-Bake Cookie Cheesecake Jars
- 3/4 cup sunbutter
- 1/3 cup cocoa powder
- 1/8 cup organic coconut oil
- 2 cups unsweetened coconut flakes
- 3/4 cup coconut sugar
- 1/4 cup pecan pieces
- 1 tsp vanilla
My top favorite foods? Cabbage, bacon, cherries, Brussels sprouts, venison, grass-fed butter, macadamia nuts and more than I’m going to rattle off now. The other day while browsing the store, I was struck by a Brussels craving. Maybe (probably) because I’ve been talking about them a lot lately. I also spotted some cherries. Hmm….why not put some of my favorites together? Here is the result:
Brussels, Bacon and Balsamic Cherries
♡5 slices bacon
♡1/8 cup cherries
♡1 tsp Balsamic vinegar
♡salt to taste Continue reading
I have obviously been making a lot of cheesecake lately, but I keep getting requests for them. Notably my friend Tab has been on my ass to make her cookies, as well as texting me that she wants cheesecake delivered. My mother is also a fan of them, so why not make some on mother’s day. Plus my work friend Judah’s mom is gluten-intolerant, so I figured I make one for him to take to her too. My mom even split hers with my sister and friend Julie, who shared it with her mom. I had a lot of taste testers and had rave reviews from them all, so here you have it!
Chocalate Chip Cookie Cheesecake Parrot
- 1 1/4 cup almond meal
- 1/4 cup local honey
- 1/8 cup organic coconut oil
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp vanilla
- 1/3 cup Enjoy Life Chocolate chips
Cheesecake #2 of the week! Scrolling Pinterest (I know imagine that!) for cheesecake inspiration I found a Nutella cheesecake. A quick message to my best friend, ensured me it was a good idea. A Paleo recipe for Nutella, made it hell yes. The taste results? Absolutely delicious! My friends mom was hesitant about eating something gluten-free and ate the whole thing! It’s that good.
- batch of Paleo Nutella
- 2, 8 oz. packages of cream cheese
- 1/4 cup honey
Man I was in a creative slump for a week! But then my beautiful friend Sharon had a birthday. Hmm,,,I should make her something. I didn’t have enough time to bake a cake, plus I thought: what would I want? So I started conceptualizing and like I usually do I started dumping things in a bowl and my food processor until it felt right and tasty. The result was astounding. Of the four mini cheesecakes I made, all came back positive. My best friend text me the next day pleading for cheesecake. With such a demand I found myself making cheesecake after cheesecake last week, which I will now share here this week. So here is number one made with cashew butter. They are all no-bake and super easy to make. And they all have the same crust which actually got the most rave reviews.
Cashew Butter Cheesecake
- Small jar cashew butter
- 8 oz. Cream cheese
- 1/3 cup honey
- 1 cup Pecans
- 1/4 Cup coconut oil
- 1/8 cup Honey
I love baking. I love creating. But truthfully, most of my own kitchen time is simple and quick. It is lacking in the elaborate efforts I put into cooking for others. It does, however, taste freaking delicious!
My ideal fridge is packed with lots of vegetables. Green as far as the eye can see. So last week when I went to the store, I aimed high for filling my refrigerator for the week with lots of tasty veggies. Opening the door, I stand and contemplate for a moment. I am not a girl who likes to over-prepare or think. I am very much a free spirit, who lives in the moment. Granted sometimes I will create as I’m walking or hiking in the woods, my imagination and creativity spike when I’m surrounded by trees. My best really happens on the spot though.
Take this morning for instance. On our way out to kettlebell class, my mother is urging me to be thinking of a good routine. Do I? No. I wait until I get the white erase marker in my hands and just let exercises just flow onto the board. So as I stand in my fridge, weighing my options, I just start to conceptualize a dish. This is going to be good. I just know. Most of my cooking is based on intuition, gut feelings, and a whole lot of confidence. And I wasn’t let down, this one of the best meals I’ve made in a while. Like I mentioned it was also easy and didn’t take long to make. Continue reading