Recipe

Ginger Lemon Cheesecake

Back at it again with more lemons and more (not cheese) cheesecakes. It’s lit.

lemon ginger 2

Crust:

  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar
  • Pinch of cinnamon for the adventurous.

 

  1. Preheat your oven to 350 degrees.
  2. Place your graham crackers in a ziploc bag and massage them into dust. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar & cinnamon if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

Filling:

  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Ginger Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. (I’M DEAD FUCKING SERIOUS ABOUT THE LOW PART) If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping: (Btw this is the really sexy part, so, y’know, brace yourself)

  • 2 Lemons
  • 3 teaspoons of lemon juice
  • 1 cup of sugar
  • ¾ cup of sugar

 

  1. Combine sugar and water in saucepan over medium and whisk to dissolve all sugar.
  2. Add lemon juice and wait for mixture to simmer.
  3. Cut your lemons into thin slices and place in the pan for 10-15 minutes, flipping over halfway.
  4. Pull lemon slices when translucent and let dry momentarily. Garnish on cheesecake and place it into the fridge to rest.
Recipe · Uncategorized

Vegan Lavender Lemon Cheesecake

Crust:

  • 9 Graham Crackers
  • 4 TBSP of Smart Balance vegan butter (melted)
  • ¼ cup of sugar

 

  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

Filling:

  • 2 8oz containers of Tofutti cream cheese.
  • 1 cup of Lavender Simple Syrup (recipe here)
  • 4 tsp of lemon juice
  • ¼ tsp of salt
  • 1 TBSP of extra firm tofu

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese and lavender simple syrup until it’s soft.
  2. If in a blender or food processor, incorporate the rest of the ingredients on low. If in a mixing bowl add the lemon juice and salt, on low, crush the tofu and add it last making sure that it’s completely incorporated.
  3. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  4. Allow the cheesecake to cool at room temperature, then refrigerate for 4 hours.

 

Topping:

  • ½ cup lavender simple syrup
  • ½ cup lemon juice
  • ½ cup sugar
  • 1 ½ TBSP of cornstarch
  1. Mix all ingredients together in a saucepan on medium heat until the mixture boils. Let boil for 1 minute and remove from heat.
  2. Pour atop the cheesecake after it has been pulled from the oven, but before refrigeration.
  3. Garnish with lemon zest before serving.

Lavender 2.jpg

Recipe

Maple Walnut Cheesecake

Things you’ll need besides regular kitchen appliances:

 

  • Blender, food processor, or electric mixer.
  • Springform pan.

 

The Crust:

  • Nine (9) Graham Crackers
  • Four (4) TBSP of melted butter
  • Optional One quarter (¼) cup of maple or granulated sugar

 

  1. Preheat your oven to 350 degrees. Just do it.
  2. Place your graham crackers in a ziploc bag and beat the hell out of them for what they did. Continue abusing them until they reach a uniform fine crumb texture.
  3. Add the pulverised crumbs to a mixing bowl with the melted butter (and sugar if you wish) and mix until you achieve a crumbly texture. It should ball up when whisked.
  4. Spread uniformly in the springform pan, pressing down on the bottom and pinching up on the sides ½ to a full inch.

 

The Filling:

  • Twenty four (24) oz of softened cream cheese (not that whipped garbage either)
  • Four (4) eggs
  • One (1) cup of REAL maple syrup (I prefer dark VT grade-A dark.)  

 

  1. In a mixing bowl, food processor, or blender, mix the cream cheese until it’s soft.
  2. If in a blender or food processor, incorporate the maple syrup and the eggs at once and mix until smooth.
  3. If in a mixing bowl, add the maple syrup first and the eggs one at a time on low until the filling is smooth and uniform.
  4. Pour the filling into the crust and bake for 45-50 minutes. The cake should be slightly jiggly when pulled from the oven.
  5. Allow the cheesecake to cool at room temperature, then refrigerate for four (4) hours.  
  6. Pop it out of your springform pan. Do not cut it while it’s on the bottom of the pan you animal. That’s how you ruin it.

 

Topping:

  • Walnuts
  • More of that sweet, sweet syrup — 4oz

 

  1. Chop your walnuts into respectable pieces. And artistically top the cheesecake with them after refrigeration.
  2. Drizzle the syrup over the top and dazzle your friends with some dope cheesecake. And, obviously share this thing.

Maple Walnut 1

Recipe

Vegan Strawberry Cheesecake

(Besides ordinary kitchen equipment) You’ll need:

  • A food processor, blender, or electric mixer
  • A hand juicer
  • A springform pan

 

The Crust:

  • Nine (9) Graham crackers
  • Four (4) TBSP of softened Earth Balance vegan “butter”

 

  1. Pre-heat the oven to 350 degrees F. (Yeah I realize this isn’t part of the crust, BUT IT MUST BE DONE)
  2. In a ziplock bag, beat the everliving shit out of the graham crackers until they are a fine crumb texture.
  3. Pour the crumbs into a mixing bowl with the vegan butter and combine until it reaches a uniform crumble texture.
  4. Spray the springform pan lightly with canola-based pan spray to prevent sticking. Lay the crumble into the pan pressing down on the bottom and building the crust up on the sides about half an inch or more.

 

Filling:

  • Two (2) containers of Tofutti-brand vegan cream cheese
  • Four (4) tsp of fresh-squeezed lemon juice
  • One (1) TBSP of extra-firm tofu
  • Two thirds (⅔) cup of sugar
  • One fourth (¼) tsp of salt
  • One fourth (¼) cup of water

 

  1. Add the two containers of cream cheese to a blender and soften them up (whip that ish into non-shape.
  2. Add everything else and blend once again, making sure that the extra-firm tofu is completely incorporated.
  3. Pour the filling into the graham cracker crust and smooth out with a rubber spatula.
  4. Bake for 45 minutes. The cake should still be a little jiggly when you pull it out.

 

Topping:

  • Two (2) cups of strawberries
  • One half (½) cup of water
  • One half (½) cup of sugar
  • Two (2) TBSP of cornstarch

 

  1. Add the water and just 1 cup of strawberries to the blender and combine.
  2. Add the sugar, cornstarch, and the mixture to a saucepan stirring over high heat. Pull from heat after the mixture darkens in color and has boiled for 1 minute
  3. When the cheesecake is out of the oven let it cool down for half an hour and pour the topping (which should not be boiling anymore) on top.
  4. Put in the fridge for four (4) hours.
  5. Slice the remaining strawberries and layer on top.
  6. Enjoy.

Strawberry Cheese 2

Betty Crocker ain’t got shit on me.

Recipe

Lemon Chia Muffins

Dry Bowl:

  • Two (2) cups of flour
  • Two to Three (2-3) TBSP of chia seeds
  • One (1) tsp of baking powder
  • One quarter (¼) tsp of baking soda
  • One half (½) tsp of salt

 

Wet Bowl

  • One half (½) cup of softened butter, or One half (½) cup of canola oil
  • One (1) cup of sugar
  • Two (2) eggs, or One half (½) cup of applesauce mixed with One (1) tsp of baking powder.
  • Zest from One (1) lemon
  • One (1) tsp of vanilla extract
  • One (1) cup of greek yogurt or One (1) cup of coconut cream

 

 

Steps

  1. Preheat the oven to 350
  2. Combine the wet ingredients in a bowl, adding the eggs last mixing them in one at a time. Mix until smooth.  
  3. Mix the dry ingredients in a separate bowl. Then add into the wet bowl. Use a rubber spatula to scrape the bottom of the bowl to fully incorporate the dry ingredients.
  4. Fill your lightly-greased muffin pan ¾ the way full and bake for 18-22 minutes. While in the oven you can whip together an optional glaze to top the muffins. When out of the oven top with glaze and zest and cool. 

 

Glaze

  • Juice from your zested lemon.
  • ½ cup of powdered sugar.  

 

Recipe · unedited

Mango Lime Muffins

Ahoy-hoy. Back with another recipe. I made this recently at work and it seemed to be well-received so I’ll share it. (It’s not an original recipe–I’m not that smart. But, I did add a few personal touches.)

 

Mango & Lime Muffins

 

Wet bowl.

 

  • 1 Egg
  • ⅓ cup of Sugar
  • 1 TBSP of Lime Zest
  • 1 cup Milk or Nondairy Milk substitute
  • ¼ cup of Vegetable Oil
  • 1 cup of Mango cut in chunks

 

Dry Bowl

  • 2 cups of Flour
  • 2 tsp Baking Powder
  • ½ tsp of Salt

 

Glaze

  • ½ cup of Powdered Sugar
  • 2 tsp of Lime Juice

 

  1. Preheat oven to 375 degrees.
  2. Combine the sugar, milk, and oil until the smooth. Mix in the egg.
  3. Zest the lime, and add 1 teaspoon into the wet bowl.
  4. In a separate bowl combine flour, baking powder, and salt.
  5. Add half of the dry bowl into the wet with the mango chunks. When smooth, add the second half.
  6. Lightly grease muffin tin and distribute the mixture evenly. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  7. While the muffins are in the oven, whisk the powdered sugar and lime juice into a glaze.
  8. After the muffins have a chance to cool down. Drizzle glaze on top and garnish with the rest of the lime zest.
Recipe

Chad’s Recipe III

Chocolate Espresso Muffins.

 

What you’ll need.

    • One (1) cup of all-purpose flour
    • Two and a half (2 ½) tablespoons of espresso powder
    • Four (4) tablespoons of cocoa powder
    • One (1) teaspoon of baking powder
    • One quarter (¼) teaspoons of baking soda
    • One quarter (¼) teaspoons of salt
    • One half (½) cup of white sugar
    • One (1) egg
    • Three (3) tablespoons of vegetable oil
    • One half (½) tablespoons of vanilla extract
    • One half (½) cup of sour cream
    • One half (½) of 2% milk

 

  • Optional: One (1) cup of semi sweet chocolate chips.

 

 

Directions

 

  1. Preheat your oven to 375 degrees and lightly grease your muffin tin.
  2. Combine sugar, oil, milk and sour cream in a bowl until smooth and the oil no longer sits on top of the milk.
  3. Add in the vanilla extract and the egg and mix in thoroughly.
  4. Sprinkle in baking powder, baking soda, and salt.  
  5. In a separate bowl, combine the flour, espresso powder and the cocoa powder.
  6. Stir in the flour mixture into the first bowl and beat until smooth. Use a rubber spatula to scrape the bottom of the bowl leaving no pockets of dry flour. If you are using chocolate chips fold them into the mixture now.
  7. Spoon the mixture into your greased muffin tin and bake for 17 to 19 minutes, or until a toothpick stuck into the middle of the muffin comes out clean.      

 

P.S. I realize that pictures of the goodies would be appetizing to add to the posts but I never seem to remember to take a picture when I make them at work (II and this one I should say. I’ve never made the butter at work.)