One of our dirty, little secrets is that we have always had a weakness for cheesecake. There’s something about it that helps us celebrate or cope with stressful situations. Despite our love, it does not love us back; congestion and an overall feeling of lethargy are common side-effects. This Thanksgiving, we decided to give this staple a shot with Kite Hill Cream Cheese. This stuff is awesome and it allowed us to celebrate with a great dessert to finish up a great meal.
This is definitely a special occasion treat, but it was too good not to share. With more holiday celebrations to come this month, we hope you’ll give this a try.
Finally, it’s worth noting that Heather didn’t add a lot of sweetener to the batter of this cheesecake. The cheesecake was perfectly savory with a hint of sweetness. If you prefer a slightly sweeter dessert, you could easily serve it with a sweet whipped cream of coconut milk (or real heavy cream, if you can tolerate it) or a light drizzle of maple syrup.
It’s past key lime season, but we’ve had a few warm days in the past weeks that felt like late summer. This recipe was partially inspired by those days. Also, truth be told, we have a big bag of chia seeds that we rarely use and I randomly had the urge to make use of them.
While it might be more accurate to make this with key limes, I used a regular lime and the flavor was great. This recipe makes for a light, sweet dessert on a warm day. Or, make it on a gloomy and cold day to transport yourself to the golden days of summer. Either way, we hope you enjoy it as much as we did.
While on Facebook this week, I came across the instructions for making “XXL Watermelon Jell-O Shots” and I would be lying if I didn’t click right on that link (here it is for those of you who are curious). It seemed like a lot of fun, but we weren’t exactly interested in the sugar-laden Jell-O packets. We’d had success previously with gelatin for a Halloween treat, so I decided we should give it a shot.
This was a ridiculously popular treat at the 4th of July paleo potluck we attended. We had fun with the hosts, Paleo Parents, and fellow bloggers The Domestic Man, Predominantly Paleo, and Merit + Fork, among others. We also made our Gurkensalat and used the flesh from the watermelon to make our Watermelon-Mint Salad. You’re going to love making these paleo “Jell-O” shots. They’re probiotic, powerful, and tasty.
I realize that pumpkin is not a spring vegetable, but I love it any time of year. This flavorful pudding came about as I was trying to bring some of my favorite flavors together for a filling but slightly sweet breakfast smoothy.
The first attempt was a total flop; but it seeded the idea of this recipe and I’m pleased with the outcome. I love that the banana adds subtle sweetness without overpowering the pumpkin flavor and that the chai spices give a warmth and brightness to each bite. Chia seeds add a bit of protein and fiber, making this a worthwhile mid-day snack as well as dessert. We hope you enjoy it!
Brent and I do not put a lot of stock in Valentine’s Day. We usually surprise each other with random acts of kindness year round, rather than saving them for a calendar occasion. That said, we still celebrate a little on Valentine’s Day just for fun. We usually stick to a silly Valentine’s Day card, and leave it at that.
This year I decided to try my hand at a fun dessert with strawberries and homemade chocolate frosting. (Honestly, when I saw the strawberries at Wegmans this morning, I had to have them for our date-night-at-home tonight. We’re going to enjoy shrimp, steak, and roasted root veggies. Why not treat ourselves to a little something sweet, too, on this sweetest of holidays?) Strawberries alone would be great, but I’ve been itching for an excuse to make frosting. So, now I’ve done it!
We hope you enjoy this simple, and super fast, sweet treat tonight or anytime you want to sit back and savor life’s goodness.