Did Someone Say Cheesecake?

I am convinced that if you do not like cheesecake you are either an alien or something is seriuously wrong with your taste buds. While I happen to love crust, my husband is not a crust kind of guy but he does love cheesecake. So I was on a hunt for a simple crustless cheesecake recipe online and made a few tweeks to make it perfect.

Here is what you will need:
4 8-ounce packages cream cheese, room temperature
5 large eggs, room temperature
2 cups sour cream, room temperature
8 tablespoons butter, room temperature
1Β½ cups sugar
2 tablespoons cornstarch
1 1/1 teaspoon pure vanilla extract
1 teaspoon fresh lemon juice

Here is how to do it!

* Coat the inside of a 10 inch springform pan with butter. Be generous with the butter πŸ˜‰
* Use aluminum foil to wrap around the outside of the pan covering bottom and sides.
* Preheat oven to 300ΒΊ.
* Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
* Add eggs one at a time until blended.
* Add sour cream and mix until smooth.
* Add sugar, cornstarch, vanilla and lemon juice, beat for about 2 minutes or until smooth
* Pour the batter into the springform pan
* Place the pan in a roasting pan large enough so that none of the sides touch the pan. (This is why tight aluminum foil is so important. No water can seep into the pan)
* Place the pan into oven
* With the rack of the over pulled out, carefully pour boiling water into roasting pan so that it reaches halfway up sides of springform pan. (be careful not to splash any water onto cake)
*Bake for 2 hours, or until cake is lightly browned on top.
*Remove the pan from water, remove foil and cool completely at room temperature before unlatching and removing rim.
*Cover and refrigerate for at least 8 hours. It is best to chill it overnight. The longer in the fridge the better set the cheesecake will be. Eat plan or with fresh fruit and whip cream on top like I did below! So delish!

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Let me know how it comes out!

Until Next Time!

Eva

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Cast Iron Pineapple Upsidedown Cake

Goodness gracious this recipe is delicious and SO EASY to make! This cake never last more than 24 hours in my house! :) I found this recipe online a few years back and made a few tweaks to make it perfect.

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Here is what you will need:

For the Pineapple:

2 tablespoons real salted butter
2/3 cup dark brown sugar
One 20-ounce can sliced pineapple, drained and juice reserved
One 20-ounce can crushed pineapple, drained and juice reserved

For the cake:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup whole milk
3 teaspoons pure vanilla extract
1/4 cup pineapple juice (reserved from the cans used to make Pineapple layer)
3/4 cup granulated sugar
1/2 cup coconut oil (liquefied)
1 large egg

Directions:

Preheat the oven to 350 degrees F.

For the pineapple:
Melt the butter and brown sugar in a 12-inch cast-iron skillet over medium heat, stirring constantly, until the sugar melts.
Remove from the heat and arrange the pineapple slices in the skillet.
Use the crushed pineapple to fill the spaces between the sliced pineapple.
Make sure the bottom of the skillet is completely covered with a layer of pineapple.

For the cake:
In a bowl, whisk together the flour, baking powder and salt.
In another bowl, combine the milk, vanilla extract and 1/4 cup of the reserved pineapple juice.
Use a blender to combine the granulated sugar and coconut oil until it has a thick and creamy consistency.
Beat in the egg.
Add half of the flour mixture and mix on low until just combined.
Add the milk mixture and stir until combined.
Add the rest of the flour and mix until combined well.

Next, pour the batter over the pineapple slices in the skillet and spread evenly.
Bake until the top is golden brown and a toothpick comes out clean when inserted, 25 to 35 minutes.

Let it cool for about 15 minutes. Use a knife around the edges of the skillet to make sure the sides are not sticking.Then place a cutting board or serving dish over the skillet and flip the cake over.

That’s it! I personally like this cake still a little warm so this is the perfect time to start sampling πŸ˜‰

Let me know how your’s turns out!

Until Next Time!

Eva

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Chicken Garbanzo Soup

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Since it is officially fall I figured it was time to start cooking up some delicious warm soups! This recipe was the result of my husband throwing some things together and coming up with a master piece! This soup is a go-to in my house.. it is SOOO good! Give it a shot and let me know how you like it.

Ingredients:

4-6 Boneless, skinless chicken breasts
6-8 Cups of water, divided
2 Cans of Garbanzo Beans
1 Cube of chicken bullion
2 Cans of Tomato Soup
1/2 Cup of Chopped green pepper
1/2 Cup of Chopped onions
1 Crushed garlic clove
1 Medium tomato, chopped
1/4 cup Cilantro, rough chopped
1/2 Tsp Crushed Red Pepper or your favorite spicy chili flakes (Optional)
1/2 Tsp of Annatto (for color and optional))
Salt to taste
Pepper to taste

Place chicken breast in a pot with chicken bullion and 3-4 cups of water. (Just enough to cover the chicken). Bring to a boil then cover and simmer for 30-40 minutes.

In another pot pour 4 cups of water and tomato soup and bring to a simmer.

Add in garbanzo beans and tomato and let simmer for 10 minutes.

While the soup is simmering, drain and shred chicken with two forks. The chicken should fall apart very easily.

Chop peppers, onions and garlic and saute in an oiled pan for 2 minutes. Add shredded chicken and annatto to pan. Continue to saute until peppers are cooked and onions are slightly caramelized.

Add the Chicken mix to the soup.

Mix in red pepper or chili powder. (I used homemade habanero flakes made with habaneros I grew in my garden! We like it spicy!)

Add salt and pepper to taste.

Simmer for 10-15 minutes.

Add Cilantro just before serving.

Then sit down relax and prepare to fight off the urge to “slap yo mama” as we southerners would say. Look it up, we are not really slapping our mothers… we love our Moms! πŸ˜‰

Let me know what you think!

Much Love!

Eva

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Simple Salsa Verde

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This simple salsa verde recipe will have your family and guest begging for more. This salsa is a staple in my house and it is so easy to make. In 15 minutes you will have delicious and healthy salsa!

Here is what you will need:

4-5 Medium tomatillos, husked
2-3 Jalapenos with stems cut off
1 Habanero pepper with stem cut off (Optional for an extra kick ;))
1/4 Cup of Cilantro, roughly chopped
1 Garlic clove
1/4 Cup of onions, chopped very fine

Directions

Heat oil a large skill over medium-high heat

Cut the tomatillos in half

Place tomatillos, habanero and whole jalapenos on the skillet and roast for 5 minutes. Then turn all ingredients over and roast the other side for 5 minutes. If your tomatillos are large you may need to roast them for more time. You know they are ready when the tomatillos start to shrivel. You will also see some browning or what looks like “burn” spots. Don’t worry… that is what you want to see!

Place the tomatillos, habanero, jalapenos and garlic clove in an blender or food processor and process using the course puree option. (If you are using a Nutribullet, blend it for about 5 seconds)

Pour contents into a jar or serving bowl and add in finely chopped onions and cilantro. Mix well and prepare for a mouthful of flavor!

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All of the ingredients uses were either from my garden or from local organic farmers. It is so fresh but still has a nice spicy kick! Try it out and let me know what you think!

Much Love!

Eva

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The Last Banana Bread Recipe You Will Ever Need!

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If you are looking for a simple yet DELICIOUS banana bread recipe look no further! This recipe was taken out of my grandmother’s old recipe book and it comes out perfect every time. If you try it be sure to let me know how it turned out!

Here is what you will need:

1 Cup granulated sugar
1 Stick of salted butter (room temperature)
2 Large eggs
3 Ripe bananas
2 Cups of all-purpose flour
1 Tsp of ground cinnamon
1 Tbs of milk
1 Tsp of baking powder
1/2 Tsp of salt
1 Tsp of pure vanilla extract

(Please make sure all ingredients are organic. It might not be less calories but it will be poison free!)

Directions:

Preheat the oven to 325 degrees F and butter a 9×5 inch loaf pan

Cream the sugar and butter with a mixer until it is light and fluffy yet still creamy. Then add the eggs one at a time, beating them well after each addition.

In a small bowl mash the bananas with a fork until all of the big lumps are gone. Then add the milk and cinnamon.

In another small bowl combine the flour, salt and baking powered and mix well.

Add the banana mixture to the creamed mixture in the mixer bowl. Mix together until combined. Then add the dry ingredients, mixing until all of the flour disappears.

Once the batter is done (It is OK to have some lumps), pour into the buttered pan and bake for 1 hour to 1 hour 10 minutes or until it passes the toothpick test. It comes out perfect in my oven at 1 hour 5 minutes but every oven is slightly different.

Let it cool for at least 15 minutes before removing it from the pan.

I personally like my banana bread a little warm so I serve at this point. You can always let it cool completely before slicing and it will be just as delicious!

Much Love and Happy Baking!

Eva

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