Mouthfools Mardi Gras King Cheesecake

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Mouthfools Mardi Gras King Cheesecake

Ingredients:

Filling:
3 packages cream cheese (room temp)
1 cup sugar
1/2 cup Greek yogurt
1/2 cup Bailey’s Vanilla Cinnamon liqueur
2 Tbs lemon juice
1 tsp vanilla
1 tsp cinnamon
4 eggs (room temp)
Food coloring
6 tsps sugar (for topping)

Crust:
1 package cinnamon graham crackers
1/4 cup brown sugar
1/4 cup flour
1/3 cup melted butter

Directions:

Preheat oven to 350 degrees F.

Crumble the graham crackers. Mix together crushed graham crackers, brown sugar, flour, and melted butter. Press mixture into the bottom of a springform pan. Bake 10 minutes; remove from oven and set aside. Keep the oven on.

Beat cream cheese and sugar in a large separate bowl until smooth. Then add Greek yogurt, Bailey’s, cinnamon, lemon juice, and vanilla. Beat eggs into mixture one at a time.

Separate filling equally into 3 bowls. Add food coloring to make one green, one purple, and one gold.

Pour filling into prepped crust as 3 different layers.

Bake for 1 hour with water bath placed beneath. (I just fill a pie tin with water)

At 1-hour mark turn off oven, but leave the cake inside with door cracked open for another hour.

Cool cheesecake in the refrigerator for a few hours before attainment of bliss.

After cheesecake has cooled, put 2 teaspoons sugar in a cup along with green food coloring and mix to color sugar. Sprinkle as topping. Repeat process with purple and gold.

HAPPY MARDI GRAS!

Creole French Toast

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Creole French Toast

Ingredients:
French brioche bread
2 eggs
1 tsp vanilla
1 shot spiced rum
1 Tbsp milk or cream
1 tsp cinnamon
Brown sugar
Maple syrup
Molasses

Directions:

1) Mix the egg with the rum, milk, cinnamon, and vanilla.

2) Dip the slices of brioche into the egg mixture soaking each side and place slices into medium temp skillet.

3) Cook until golden brown on each side. Remove from pan.

4) Top with brown sugar, maple syrup, and a light drizzle of molasses.

Almond Flour Waffles

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Almond Flour Waffles

Ingredients:

1/2 cup almond flour
1/4 cup milk
1 egg
1 Tb brown sugar (Splenda blend optional)
1 Tb wheat germ
1 tsp cinnamon
1/2 tsp vanilla
1/4 tsp baking soda
Pinch salt

Directions:

Mix all the ingredients. Let it sit for at least 5 minutes while your waffle iron heats up. Cook them the way you like them. If you don’t know how long that is, try going until they stop releasing steam.

Commentary: This will make about 3 waffles. You might need to at least double this recipe but this works for us as part of a complete breakfast. We use Splenda brown sugar blend to keep these low in carbs.

Whole Wheat Sugar-Free Waffles with Pomegranate Syrup

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Whole Wheat Sugar-Free Waffles with Pomegranate Syrup

Waffle Ingredients:

1 cup whole wheat flour
1/2 tsp salt
2 tsps baking powder
2 Tbs Splenda
1 egg
3/4 cup milk
3 Tbs melted butter
1/2 tsp vanilla

Directions:

Mix all the dry ingredients while your waffle iron heats up. Beat the wet ingredients in a separate bowl, then combine and mix well. Ladle about a half a cup of batter for each waffle, depending on your waffle iron of course. Makes about 5 waffles, perfect for two people or one waffle addict.

Adapted from: http://allrecipes.com/recipe/classic-waffles/

Pomegranate Syrup Ingredients:

2 cups pomegranate juice
1/3 cup sugar

Directions:

Bring the juice and sugar to a boil, then let it simmer down until it gets thicker. This takes about a half hour or so.

Commentary: Waffles love you. Give them some love back.

Sweet Potato Pie

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Sweet Potato Pie

Ingredients:

1.25 lbs of sweet potato
2 eggs
1 cup sugar
1/2 cup butter
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
1 unbaked pie crust

Directions:

Boil sweet potato(es) until done, approximately 45 minutes. Use cold water on them to help peel the skins off. Mash potatoes in bowl with melted butter, then stir in remaining ingredients. Beat until smooth and pour into unbaked pie crust. Bake at 350 degrees for an hour or until toothpick comes out clean.

Commentary: We used local organic sweet potatoes courtesy of Hollygrove Market’s weekly basket.

Recipe used: http://allrecipes.com/recipe/sweet-potato-pie-i/