Monday, August 29, 2016

Key Lime Mini Cheesecakes


So it was Hubby's Birthday. I wanted to make him something really special.  Since Key Lime Pie is his delicious choice for a dessert and I just happened to have graham crackers and leftover Easy Sweet Ricotta in my refrigerator, I decided that I could whip up a quick batch of Key Lime Cheesecake Shooters for him and I and an extra one for my sweet daughter Kailey.  Then when he got home, I'd surprise him and we could celebrate with these little lime treats that packed a punch of flavor.  Flavor, and lots of it. Flavor that shouted out to the quietest of taste buds to demand an encore.  Yep...
I think we all agreed that this sweet little treat made with Easy Sweet Ricotta had all the taste and flavor of a Key Lime pie but these cuties were much easier on the waistline too. Small treat with Big Flavor and it was right up my alley, and hubby's too! Happy Birthday Honey Bunny! 

Key Lime Cheesecake Recipe:

Crust:
1/2 Tsp Vegan margarine, melted
1/4 C Graham Cracker Crumbs
Filling:
1/2 Cup Sweet Ricotta (recipe here: Easy Sweet Ricotta Cheese)
1/4 Tsp Lime rind
Juice of 1 regular lime (This is not a key lime but a regular lime.  With the rind, the juice and the Curd, this will resemble a similar flavor to key lime.)
1 Tbs. Sugar
Lime Curd:
Juice of 1 lime
1 Tsp sugar
2 Tbs Vegan margarine
1/2 Tsp cornstarch mixed with 1 Tsp water

In a small bowl, mix melted margarine with graham cracker crumbs gently with a fork.  Split up into four 4 oz glasses or Six to eight 2 oz glasses. Spoon evenly into glasses. Pack mixture gently with your fingers. Set aside.
Make Filling by mixing Sweet Ricotta mixture with Lime Rind, juice and sugar in a bowl by hand. Spoon a few tablespoons of mixture at a time in the glasses over the graham cracker. Divide what is left little by little so that each glass has an even amount of Ricotta mixture in it. Refrigerate while making Curd.


To make the Lime Curd, melt vegan margarine in a small pan over medium heat. Whisk in sugar and lime juice. Add the cornstarch mixture and continue to stir for a few minutes until it begins to thicken.


Spoon about a teaspoon or two, depending on the glass you use, over the
Ricotta Cheese mixture and place back in the refrigerator to chill for at least an hour or overnight.







Voila! Yummy.  Enjoy!


Happy Making, Baking and Eating! Follow me here, or on Facebook, Instagram or twitter for more fun, contests and recipes. 
        ©2015 MyDeliciousVeganDiary

Saturday, July 30, 2016

Easy Sweet Ricotta Cheese



Ricotta Cheese. One of the worlds great delicacies.  I remember my grandpa Galfano telling me stories about growing up and some of the things he used to love.  One of his favorite things was a Ricotta Cheese Sandwich, with sweet sugar and cinnamon. He said he would have his mother make him 8 sandwiches for work and would eat them all. Back in the day, his sandwich was a dairy one but I know he'd be proud that I have created a sinfully delicious dairy-free version of it.  And when you eat this sandwich, you almost feel as if you are eating a lightly sweetened cake. It's satisfying and so tasty, it's a meal and dessert in one. But this sweetened  Ricotta can be made sweetened or non sweetened for savory dishes also.  Use this Delicious Easy Sweet Ricotta for Bread, Toast, dips, bread puddings, dessert ravioli's or eat it right out of the bowl.  The sky is the limit.  And please do share your favorite way to enjoy this delightful blend. Love ya and happy eating.


Easy Sweet Ricotta Cheese Recipe:
1 C Raw Almonds
1/2 C Califia Vanilla Creamer (I use this brand because of the thickness and hint of sweetness) (For savory, use unsweetened homemade almond milk.)
1/2 Tsp Vinegar

1/2 Tsp Lemon Juice
1/2 Tsp Lemon Rind
1/2 Tsp Nutritional yeast
water as needed

Put almonds in a bowl and soak with boiling water for about an hour.  If the peels pop right off when you pinch the almond, you are good to go.  If not, pour out water and add fresh boiling water for another hour and try again.  Once almonds are peeled, put almonds into a large measuring cup. Add enough water to get to the 2 cup mark.  Add to Vitamix, or blender (a blender will take much longer) and blend until it is mostly smooth. Add the rest of the ingredients and blend for two minutes. Pour into a pan and cook on your stove top on medium heat for 10 minutes stirring every few minutes. Cool for 10 minutes and chill.
Makes 2 1/2 cups. It's freezable too.

One way I use this delicious mixture is to spread on to white bread, sprinkle with sugar and cinnamon. I cut the crusts and cut into small cubes. It's a nice little snack or treat, perfect for afternoon tea, breakfast or heck, I'd eat this all day long for dinner too.
Keep an eye on the blog for other ways to use this culinary treasure also.
Follow me for up to date recipes and contests here, on facebook or on instagram. Happy Making, Baking and Eating...







                                                        ©2015 MyDeliciousVeganDiary



Tuesday, April 26, 2016

Scaloppine Beer Sauce





Wait What? Beer?
Did I really say Beer? Yes...I...Did!
So let me tell you a story about sugar!  I am on a diet, well sort of. And on this diet of mine, I replace meals with lemonade, maple syrup and cayenne juice and then limit eating to once a day.  I am also trying to reduce the amount of sugar I eat by a bunch.  (I did say limit, not delete it completely because that would take me over the edge right now.)  But, even as a vegan, know this...You can Gain Weight!  Trust me, I see it all the time and I myself had decided in 2010 that if I had to cut out meat, I would make delicious desserts as a trade off.  And guess what, low and behold? I gained...
Not only will desserts add to the waistline, but so will eating out and snacking on Vegan fast food.  So this is just a bit of a warning but I won't preach anymore on the subject...today. So you ask what Beer and my sugar warning have in common? Here we go...
So I  gave my one meal a lot of thought.  I was craving pasta but didn't want a traditional red sauce since that is my norm in my Italian home.  Alfredo sauce was something I had just made this week also so scratch that idea. Since I had a rather large bag of lemons on my counter that I was using for my lemonade diet, I decided that a Scaloppine sauce would not only work out great, but I also had some Gardein Chick'n that I could cook up in the sauce also.   And then I thought about the one beautiful bottle of white wine that I had, not an inexpensive one but a sweet and beautiful Pinot Grigio I had bought in my travels to wine country and I did not want to cook it away.  That wine needed to be savored with my meal, but not in it.  So low and behold... I used a beer that my son had in the refrigerator. I sure hoped he wouldn't miss it but there was no turning back now. Well, the beer not only made the most savory of sauces but added less sugar in the sauce, and this is better since I was having my sugar in my drink. Yeah, and I won't cave and settle on no wine with pasta...it's just not the Italian way! Oh my goodness was this sauce the bomb, and so really really delicious that my son's fiance had no idea that this was a vegan meal. Go figure!

Scaloppine Beer Sauce Recipe:
*Note- I floured and pan fried the Gardein chick'n in 2 Tbs olive oil in a pan.  Then I added the beer to de-glaze the pan.   If you do this step and include floured chick'n, do not add in the flour since it will make your sauce too thick.

4 Tbs Vegan margarine
1 tsp fresh minced garlic
2 Tbs capers
2 Tbs lemon juice
8 Oz Beer
2 Tbs Almond Milk (unsweetened)
2 Tbs flour
1 Tbs chopped Italian parsley
.
In a shallow pan, melt margarine and add flour and stir.  Add beer, lemon juice, capers and garlic and stir. Whisk in almond milk and let it start to reduce down until it begins to thicken enough to a sauce consistency. Use sauce on Chick'n or pasta and sprinkle with chopped parsley.  Mangia and Enjoy.

To my delight, I had a little sauce, a piece of Chick'n and some pasta that I packed away for tomorrow's one meal.  Oh boy, left overs at its best!


Hey Lovely...

Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...

So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....

                                                   ©2015 MyDeliciousVeganDiary


Monday, April 25, 2016

Strawberry Lemonade Cheezcake Mousse












I know...
Another dessert post.  
Why?
Because all work and no play makes Kimberly a dull girl! Where have we heard that before?  Well those that know will take this serious.  It seems like the busier I get, the more desserts I bake.  I would have to say that it is NOT because I'm addicted to sugar (which may be true) but that lately I've been a baking queen because it's my release when I'm stressed.  Creation of recipes helps me to escape the hustle and bustle of the busy life and focus my attention somewhere else.  And then, when I've baked or made my new creations, I have to have company over to try it.  Thus, my second escape from the craziness life throws at me is to have a nice conversation with friends...and dessert to compliment that sweetness of friendship.  
Hey, wake up! I hope I didn't bore you with my revelation of self but let's move on to the good stuff, Strawberry Lemonade Cheezcake Mousse. A Silky and creamy smooth bowl of deliciousness that perks up the taste buds just in time to absorb the slightly sweet flavors of spring and summer and the crunch of a cookie.  It's not too sweet but perfectly balanced for a snack, breakfast or dessert. You may just want to remember this recipe for a nice little party you throw for Mom since Her day, Mother's day, is coming up ya know. Or just make it for yourself, because YOU are Special too. 



Strawberry Lemonade Cheezcake Mousse Recipe:

Crust-
3/4 C Crushed Cookies.  (I used gluten free because they also hold up well to keep the crunch.)
1 Tbs Melted vegan margarine
Mix in a bowl and then pat down into a small souffle cup.



Filling-
8 Oz Vegan Cream Cheez  (I used Tofutti brand)
1 Tbs warmed coconut butter
1/4 C Sugar
1/2 Tsp Vanilla
Zest of Lemon and 1 1/2 Tsp lemon juice
4 Large Strawberries
In a Blender or food processor,  process on high for 2 min or longer until smooth and fluffy.  Spoon over cookie crumbs and let set over night, uncovered.  Enjoy...





Hey Lovely...

Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...

So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....

                                                   ©2015 MyDeliciousVeganDiary

Monday, January 11, 2016

Biscuits And Avocado Sage Gravy






 
It's breakfast time.  I wake up, walk into the living room/ kitchen to perk myself a cup of coffee.  I sip it as I turn and notice hubby staring at me from the couch.  His google-y eyes are staring into my mind and giving me that "I am starving" look.  "Are you hungry?" I asked. "Yes" said the google-y eye staring man.  That was the start of today. It seems like all we have eaten for the last few weeks since my Pignolata recipe has been Chipotle style sofritas for breakfast.  Day in and day out we have enjoyed this mixture in a burrito wrap but today I simply wanted to make something new.  Something to satisfy the hungriest of hungry men and of course, me.  So going through my pantry, I found a few things to throw this simple tasty meal together.  This Avocado Sage Gravy is going to be something you crave.... with its delicious savory flavors of Sage and Thyme, you may want this every day for a couple of weeks...
if you're anything like me!  Enjoy, share...love!  
 
 
Avocado Sage Gravy Recipe:
 
1 C. TVP or Sausage Flavor TVP (Textured Vegetable Protein)
2 C. Vegetable stock
1/2 Soft Avocado
2 C. Rice Milk
1 Tbs. Vegan Butter
2 Tsp. Sage
1/2 Tsp. Red Pepper Flakes (I like mine hot so I add 1 whole teaspoon.)
1 pinch of Thyme
1 Tsp. Nutritional Yeast
1 Tsp. Liquid Aminos
Salt and Pepper to taste
Thickener:
2 Tbs. Flour plus 4 Tbs. water
Baked Biscuits
 
On high heat, pour TVP into a fry pan, add vegetable stock and stir until it's absorbed.
 
 

 
Add Avocado, Thyme, Sage and mix into TVP mixture until most of the avocado is smooth. Small bits of avocado may remain and that is fine but too big of chunks will make your gravy taste too much like avocado dip.

 

 Add Rice milk, stir and heat on high heat until mixture starts to bubble.  Add Vegan butter, nutritional yeast and Liquid Aminos, stir, add thickening mixture and stir until it starts to thicken.
 
Add red pepper flakes and salt and pepper to taste.  No salt added will give this dish a very flat and flavorless taste.  I recommend at least 1 Tsp.  Remove from heat and serve up this tasty and delightful savory sauce over fresh hot biscuits.  I used canned biscuits to make this recipe go from quick to speedy. 

 

Hey Lovely...

Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...

So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....

                                                   ©2015 MyDeliciousVeganDiary

Saturday, December 26, 2015

Pignolata


 
 
 
 
 
 
Hey now...
It's time to face the music.  It's the holidays and with the great tradition in keeping up with our relatives of days gone by...we BAKE, and bake and bake and bake. And since you are here on my blog looking at all the yummy sweet treats that I simply can't seem to get enough of, I'm going to assume you are here looking for recipes or simple recipes at best. (If you are just here to  dream or browse, that's alright too but mind your keypad, you don't want to get it all goopy from drooling,  just saying.)
But, perhaps you are here to pass off a to do list of things to bake, to your mom, kids, friend or loved one to make for you this Holiday season or New Year. And if that's true, Great, because this is one of the easiest quickest recipes around.
When my kiddos were younger, I tried to keep our Italian family traditions alive and made delicious meals of Pasta and Italian cookies just like Great Grandma used to make. I would try and make her potatoes, eggs and anything the family talked about...I'd attempt it.
So a few years ago, I was talking to my mother and told her I had found this Pignolata recipe that I had wanted to make for Christmas.  She proceeded to tell me her mom and grandma always made this when she was younger.  Well hello momma...
Did you miss the memo  (Laughing out loud)  about me wanting recipes for our traditions?  Perhaps I jogged her mind of Holiday's past but I was super excited to take an Italian tradition, twist it a bit and make it our own holiday treasure.  So here it is.  And this Pignolata recipe is as easy and simple as you can get. Sweet and Crunchy, we've made this our Dessert and Christmas morning breakfast tradition, just like Great Grandma Randazzo did.

Pignolata Recipe:

1 Can Ready made Biscuit dough
Oil for frying
1/2 Cup Agave
1 Tbs Orange Marmalade
Pinch Cinnamon
Candy sprinkles

Add Oil to a deep pan.  Make sure the oil is about two inches deep.  Heat on high for about 2-3 minutes. Cut each biscuit into 9 small pieces if the biscuits are large, and 6 pieces if the biscuits are small.  Add about 9 pieces at a time to the hot oil stirring while they are cooking.  Once they turn golden brown, remove them with a slotted spoon and place on Paper towel to drain. Finish remaining biscuits.
In a large bowl, mix agave, cinnamon and orange marmalade with a whisk. Add the fried dough to the bowl and stir until all pieces are covered with the mixture.  Place on a dish or bowl and sprinkle with candy sprinkles.  Eat a few and then call your family in to enjoy.  Or go ahead and be nice since tis the season... and share from the get go.  (I was just trying to help you out since they do go really quickly!) 
Enjoy...


Hey Lovely...

Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...

So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....

                                                   ©2015 MyDeliciousVeganDiary

 

Wednesday, December 23, 2015

Spumoni Truffle Cake Balls




 It's that magical time of year when lights are shining, caroling is in full swing and the treats are plentiful...But...
I can honestly say that I haven't ever had a Spumoni treat quite like this!  
A few years ago, I was honored to win a National baking contest with the Duncan Hines Company. My inspiration for what I decided to make for that contest was created when I went to the ice cream section looking for goodies and the Spumoni Ice Cream, my childhood favorite, was blinking like a beacon, at least in my head it was. That was the moment I had decided to make a "Holy Spumoni Bundt Cake."  I took all the classic flavors of Pistachio, cherry, chocolate and almond and created something that would stay with me for life.  People in my neck of the woods would refer to me as the Spumoni or Duncan Hines girl.  I had been blessed to fly back to New Jersey twice to visit the Duncan Hines headquarter and be part of an incredible baking  journey. Once I returned home, with a little help from the newspaper in town, people started requesting the Spumoni cake and thus...my Spumoni cupcakes were created.  I've sold many, made many for showers, weddings and general consumption. I love the Spumoni cupcakes and always will. But my need to create something special challenged me and took off when I decided I must create another Spumoni love. And thus the Spumoni Truffle Cake Ball was born. I took all the same tastes and flavors and created a beautiful bon bon that was sure to please and be something new.  I really hope you enjoy the silky chocolate Spumoni truffle that "Enjoy Life Chocolate" was perfectly made for and that "Duncan Hines" cake mix and frosting made this handcrafted treat a whole lot faster to make. Even though these do take a little extra time to make, they are soooo worth it.  Trust me.  Please enjoy this recipe, share it with your friends and family and give credit where credit is due. Thank you for joining me here so I'm able to share more of my treats with you and yours.  Happy Holidays, Merry Christmas and have a wonderful New Year!

Spumoni Truffle Cake Balls Recipe:   
Makes approx: 36 truffles                                                
1 White Cake Mix (I used Duncan Hines)
10 oz Fluffy White Frosting (I used most of the can of Duncan Hines but you can use scratch white frosting)
1 Cup Pistachios (I used salted Roasted, I rinsed them for a few minutes to remove salt)
40 Pistachios, salted and roasted, for top of truffle
2 tsp Almond Extract flavoring
¼ tsp Orange extract flavoring
1 Cup water
3 Ener-g eggs
¼ Cup oil
2-4 drops green food coloring (I like mine to look more on the natural side)
1 jar maraschino cherries (drained and dried)
2- 10oz bags of Chocolate chips (I used Enjoy life Brand)
½-3/4 Cup shortening



Preheat Oven to 350 degrees. Grease a 9 x 11 rectangle pan, In a Blender, mix 1 cup pistachios, 1 cup water, almond and orange extract, ener-g eggs, oil, and blend until thoroughly mixed. Add a few drops of green food coloring.  Blend again.
Add pistachio mixture to cake mix and mix with a mixer on low for 2 minutes and then on high for 2 minutes. Pour mixture into prepared pan and bake for 23-25 minutes.  Cool completely. (Side note* If you want a pistachio cake just to eat...try this one here! With a little sprinkle of powdered sugar, you will love this cake!)



Once cooled, break the cake into chunks and mix in a mixing bowl until it turns to fine crumbs. Add 10 oz of frosting and mix until combined. Using a small cookie scoop (about 1 oz,) scoop out mixture and place on a cookie sheet lined with foil.  Scoop out remaining truffle mixture.

Take one of the scoops at a time, place it in your hand, make an indention with your finger and place a cherry inside the indent. With your fingers, start pinching the mixture around the part of the cherry until it is completely encased. Gently roll the truffle in your hand to get a nice round shape.  Replace on cookie sheet and continue with the remaining truffles. Once all are finished, place cookie sheet in a refrigerator until chilled, about 1-2 hours.  

  
 


In a double boiler, heat chocolate chips on low heat stirring constantly until melted. Add 1/4 cup shortening at a time and stir well until you get a slightly thin consistency. Remove cake balls from refrigerator and dip one truffle at a time by placing truffle on the top of the tines of a fork and emerging in chocolate.  Tap fork a few times to remove excess chocolate and place back on the chilled cookie sheet to set. I use a small toothpick to help slide the coated truffle off the fork.   Add one pistachio to the top. Finish remaining truffles and replace cookie sheet in the refrigerator for about 10 minutes. 

 With some of the remaining chocolate, put about 3 tablespoons into a small plastic bag, clip just a small corner of the bag with scissors and drizzle chocolate in a circular direction over the tops of each truffle. Place back into refrigerator until ready to serve. The truffles are the best when they are just at about room temperature. 





One bite of these and you really will experience a new type of Christmas treat. But don't just assume these are for Christmas because once it's over, you are going to want to have these for most of your holidays. These delicious truffles would make a wonderful handmade gift or treat. My daughter specifically asked for 2 dozen of them!
And feel free to experiment with colors too.  White chocolate is beautiful and you can also find green maraschino cherries too. I can't wait to make these for Valentine's day and Easter! Sky's the limit...so bake away, and don't forget to enjoy your TREAT!

Hey You...
Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...
So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....




                                                   ©2015 MyDeliciousVeganDiary