Blueberry Lemon No Bake Cheesecake Bites

Ingredients:
Crust:
1 1/2 Cups Chocolate Sandwich Cookie Crumbs (about 12 cookies)
3 Tbsp Butter - Melted
1 Tbsp Coconut Oil
Pinch of Salt

Filling:
2 - 8 oz Packages of Neufchatel Cheese (can substitute cream cheese) - Room Temp
1 - 5.3 oz Greek Yogurt - Pour out excess liquid
3 Tbsp Honey
2 Tbsp Vanilla
1 Tsp Salt
1 Tbsp Lemon Zest
1/4 Cup Confectioners Sugar

Blueberry Topping:
18 oz. Fresh Blueberries (can be made with frozen)
6 Tbsp Fresh Lemon Juice (about 1 1/2 lemons)
Pinch of Salt
1 Tbsp Lemon Zest
1 Tsp Grated Ginger

In a food processor add the sandwich cookies, butter, coconut oil and salt.  Pulse until turned into crumbs, like a wet sand.

Place mini muffin wrappers in the muffin pan. Take a tsp of the cookie crumb mixture and place in each of the wrappers. (this should be enough crumbs for 48 muffins but might need a few more cookies if you come up short).  Press down to firmly pack the crumbs into the bottom of the tray and come slightly up the sides.  Place in refrigerator (or freezer) for at least 1/2 hour.

Using a stand or hand mixer, add in the cream cheese, yogurt, honey, vanilla, salt, lemon zest and confectioners sugar.  Start on low to combine everything then turn it up to whip everything until it's light and airy, about 2-3 minutes.  Taste for seasoning, you may need a bit more sugar or lemon or even salt.

Take a small ice cream scoop (the size used to make cookies, about 1") and scoop the filling into the muffin tins.  Smooth out the filling and carve a slight indentation in the center to form a small well to hold the topping.

Place the muffin tins back in the fridge to set up.

While the filling is setting up, start on the blueberry topping.  Pick through the blueberries to make sure there are no stems or bad berries.  Rinse the blueberries and then place in a pan with lemon juice, salt, lemon zest and ginger.  Bring to a boil and then reduce to a simmer, stirring occasionally, for about 45 minutes or until most of the liquid is absorbed and the blueberries have become thick, almost like a jam.

Pour blueberries into a bowl and stir occasionally, allowing to cool completely.  When cooled, scoop about 1 tsp of the blueberry topping onto each cheesecake bite and place back into the fridge for at least 2 hours.

When ready to serve garnish with lemon zest.

Enjoy!  #Cheftainment

* To make these slightly healthier, I use coconut oil in the crust and neufchatel cheese in the filling. It's essentially cream cheese but sort of healthier, you honestly can't taste the difference. I also use Greek yogurt where other recipes call for cream. Again, slightly healthier but also helps keep the filling firmed up and not as loose. As for the topping, you can use cherries, peaches, whatever you want to make it delicious.

Homemade Pasta 2

Ingredients:
1 Cup Cake Flour
1/2 Cup Bread Flour (or white flour)
2 Extra Large Eggs - beaten
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Cold Water (maybe more)
3/4 Tsp Salt
1/2 Tsp Garlic Powder (this is optional, and I use several spices, mushroom powder, etc. depending on what I'm using the pasta for).

Directions:
In a food processor, add the flours, eggs, olive oil, salt and spices.  Pulse to combine.  Using the feeding tube, slowly drizzle in the 2 tbsp of water while pulsing.  Should come together in a ball.  Might have to add more water if necessary.

On a very lightly floured surface, pour the dough out and start to knead the dough, about 2-3 minutes.  I use the method of pushing the dough forward with my right palm and then folding the left side over and repeat.

Form the dough into a ball and flatten out and then wrap in plastic wrap and sit in the fridge for about 30 minutes.  Take dough out and let sit on counter about 15 min. then divide dough into 4 portions.

Take the 1st portion and lightly flour it, then, with your hands, flatten it out with the end you'll be feeding into the pasta machine slightly thinner so it'll feed into the machine.

Feed the pasta into the machine on the widest setting. Run the pasta through 2 times, then flour both sides of the pasta and fold each end into the middle overlapping each other.  Run through the machine again.  Repeat this about 2x each setting while working down to the smallest setting, flouring when needed.

Once you have the pasta at the thickness you want you can either slice it by hand or run it through an attachment to cut it into specific sizes, i.e. spaghetti, fettuccini, etc.

Place cut pasta in a bowl or a plate with flour and work the flour through so as to keep the pasta separated.  Cook in salted, boiling water for 2-3 minutes and finish in sauce.

Enjoy.  #Cheftainment

Pita Bread

Ingredients
1 1/2 Cups Warm Water (about 110 degrees)
1 1/2 Tbsp Sugar
1 Pkg Yeast
3 Tbsp Extra Virgin Olive Oil (EVOO)
2 Tsp Salt
2 Cups Bread Flour
1 3/4 Cups Whole Wheat Flour
* 2 Tsp Zaatar Seasoning

In a bowl, whisk together the flours, and Zaatar.  In another bowl (I used a stand mixer), add the water, sugar and yeast and stir. Let sit for about 5 minutes to activate the yeast.

Add the evoo and salt to the liquid and stir to combine.  With the mixer on low, gradually add in the dry ingredients.  Mix until the dough comes together but still a little shaggy.  On a very lightly floured counter, mix the dough by hand for about 10 minutes.

I use the method of pushing it forward with the palm of my right hand and folding over itself with the left.  Do this until the dough is smooth and elastic.

Place dough in a lightly oiled bowl and cover. Set aside in a non drafty place for about 2 hours to rise.

Very lightly flour the counter again and pour out the dough. I barely kneaded the dough this time.  Just folded over 2 or 3 times.  Divide dough into 12 balls of equal size.  Easiest way to get them evenly divided is to just divide the dough in half and then divide each half in half, etc.

Take each piece of dough and fold under itself in a N, S, E, W fashion. Then flip over and pinch the dough together and gently roll the seam side down using the palm of your hand and the counter.

Place the 12 dough balls on a baking sheet, cover with a damp towel and let rise again for about 30 minutes.

Preheat oven to 500 degrees.  Roll out each ball of dough to about a 5" diameter. You don't want them so thick they won't bake properly, but you don't want them so thin they won't form a pocket.

Place the rolled out pita on a parchment lined baking sheet leaving just a little room in between.

Cook for about 5-7 minutes depending on your oven.  You don't want them to get browned on top, just a little color and they will puff up.  Mine took closer to the 7 min. side because of my oven, yours might take less.

* I used a bit more salt than other recipes called for because I felt the whole wheat flour needed the bump of extra salt to make it slightly less bitter.  Also I added in Zaatar seasoning. This is where you can be creative.  They are great plain, but I wanted more flavor so I added in the seasoning.  I've also done this with crispy fried garlic chips mashed up and blended into the dough.

Serve warm with butter and a sprinkle of sea salt or make into sandwiches (they really do form a pocket!).

#Enjoy!  #Cheftainment

Key Lime Pie

Ingredients:
Crust:
1 Cup Graham Cracker Crumbs
1/2 Cup Saltine Cracker Crumbs
1/3 Cup Sugar
5 Tbsp Melted Butter
1/4 Cup White Chocolate Chips
Pinch of Salt

Filling:
1 Cup Key Lime Juice (can substitute 100% Lime Juice)
2 - 14 oz Cans Sweetened Condensed Milk
5 Large Egg Yolks
1 Tsp each - Key Lime Zest, Orange Zest, Lemon Zest + 1 tsp Key Lime Zest (set to side for garnish)
Pinch of Salt

In a food processor combine graham crackers & saltine crackers (to make 1 1/2 cups total). Add in sugar and pinch of salt.  Pulse in butter to form a crumbly, wet sand consistency.

Form into a 9" pie tin and press evenly into bottom and sides and bake in a preheated 350 degree oven for 10 minutes.

Take out of oven and sprinkle the white chocolate chips evenly along the bottom of crust and let cool for 10 minutes.  This will help stabilize the crust and also help cut the sweetness and tartness of the pie.

In a medium size bowl (or stand mixer) add the egg yolks and mix, about 2 minutes or until slightly frothy.  Add in the condensed milk, key lime juice, pinch of salt and the zest from the lime, orange and lemon.

Mix at medium / high speed for about 2 minutes. Let sit about 10 minutes then pour through a strainer to remove the zest and get a perfectly smooth consistency.

Pour into the pie crust and bake in oven for 18-22 minutes. The center will still be slightly jiggly.

Cool for about 2 hours and then place in fridge for at least 6 hours or overnight.

Top with whipped cream and the reserved lime zest and ENJOY!

#cheftainment #keylimepie

Citrus Olive Oil Cake

Ingredients:
1 3/4 Cups Flour
1 Tsp Baking Powder
3/4 Tsp Salt
3 Large Eggs
1 1/4 Cups Sugar + 2 Tbsp (keep separate)
1 Tsp Lemon Zest (or Orange or a combo of both)
3/4 Cup Extra Virgin Olive Oil (EVOO) (the good kind - it makes a difference)
3/4 Cup Milk

Preheat oven to 350 degrees.

Grease and line the bottom with parchment paper of an 8" spring form pan.

In a stand mixer or medium bowl, beat the eggs until frothy, about 1 minute.

Add in the sugar and zest and beat on high for about 3 minutes or until pale in color.

Mix in the EVOO and beat to combine. 

Add in 1/2 the flour mixture and mix on low to combine.

While mixing, add in the milk and combine.

Add in the 2nd 1/2 of the flour and combine.

Pour batter into spring form pan and sprinkle 2 tbsp of sugar across the top.  This will form a crust on top and lift up and separate from the cake. Don't worry, this is supposed to happen.

Bake for 40-45 minutes or until a toothpick comes out clean.  * Ovens vary so start checking around 35 minutes.

Cool for 15 minutes, then remove from pan and remove parchment and place on to a wire rack for 90 minutes.

The cake can be served as is or with a nice compote or whipped cream.

Enjoy.  #cheftainment