BROWNIE MOSAIC CHEESECAKE

However, this Brownie Mosaic Cheesecake is his favorite, if only evidenced by the fact that this is the one and only cheesecake that has made a repeat appearance on his birthday.

I mean, what’s not to love? Smooth, creamy cheesecake surrounding decadent, fudgey brownie bites, and smothered in a rich chocolate ganache. Really. Be still my heart.

INGREDIENTS:

BROWNIES:

• 4 ounces unsweetened chocolate, chopped
• 3/4 cup (1 1/2 sticks) butter
• 1 3/4 cups granulated sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 cup all-purpose flour

CRUMB CRUST:

• 1 1/2 cups or 5 ounces (3 cups or 10 ounces to double) finely ground cookies such as chocolate wafers or chocolate Teddy Grahams
• 5 tablespoons (10 tablespoons to double) butter, melted
• 1/3 cup (2/3 cup to double) granulated sugar
• 1/8 (1/4 teaspoon to double) teaspoon salt

CHEESECAKE:

• 3 (8 ounce) packages cream cheese, softened
• 4 large eggs
• 1 teaspoon vanilla
• 1 cup sugar
• 2 cups chilled brownie cubes (from recipe above)

GANACHE:

• 3 ounces bittersweet or semisweet chocolate, finely chopped (can use 1/2 cup chocolate chips)
• 4 tablespoons butter
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1 tablespoon confectioners sugar

DIRECTIONS:

1. For the brownies, preheat the oven to 350°F. Line a 13×9-inch baking pan with foil, with the ends of foil extending over the two short sides of the pan. Lightly grease foil. In a large microwaveable bowl, microwave the chocolate and butter on high for one minute. Stir. Repeat the process at 50% power until the chocolate is completely melted and the mixture is smooth. Stir in the sugar. Blend in the eggs and vanilla. Add the flour and salt, stirring to mix well. Spread the batter evenly in the prepared pan.
2. Bake the brownies for 28-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Do not overbake! Cool the brownies in the pan on a wire rack. Once cool, use the foil handles to remove the brownies. Refrigerate the brownies until chilled (1-2 hours) and cut into 3/4- to 1-inch cubes. Refrigerate the cubes until ready to fold into the cheesecake. You’ll have more brownie cubes than needed in the cheesecake recipe so use your best judgment about what to do with those leftover brownie babies.
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full recipe : www.melskitchencafe.com

turmeric broth detox soup

Until recently, when a strange thing happened. My elderly father fell and broke his hip. He also has dementia and the combination has been tragic.  Before the broken hip, even though he lost his memory, he was relatively “stable” – content and at peace. His memory loss changed him into this sweet,  childlike being, dissolving away his “dark side” and for the past 6 or 7 years, we’ve had time together, allowing me the opportunity to work out all my “issues” with him. It actually has been a blessing.

I still don’t know what my purpose is. Or what I’m supposed to learn. Or what it is that I’m supposed to do here in this life. Maybe it’s as simple as just being with the suffering of another human being, singing, when words no longer mean anything.

ingredients

FLAVORFUL TURMERIC BROTH

• 1-2 tablespoons oil
• 1 onion- diced
• 1- 2 tablespoons fresh ginger, grated or finely minced
• 4-5 garlic cloves- grated or finely minced
• 2 teaspoon turmeric powder (or 3 teaspoons fresh turmeric, finely grated – see notes)
• ¼ teaspoon mustard seed (optional)
• 1 teaspoon cumin
• 1 teaspoon coriander
• ¾ – 1 teaspoon salt
• 4 cups water
• 4 cups veggie or chicken stock
• ⅛ teaspoon cayenne, or to taste
• 1-3 teaspoons apple cider vinegar – or lime or lemon juice ( to taste)
• —

Other Soup Options:

Middle Eastern “Minestrone”

• ½ cup basmati rice (dry) or pasta, quinoa (or 1 1/2 cup cooked)
• ½ cup little dry lentils (or 1 cup cooked)
• 1 cup cooked garbanzo beans (or canned, drained)
• 1 can diced fire roasted tomatoes ( or use 1-2 cups fresh, diced tomatoes)
• cilantro as garnish

Chickpea Cauliflower Kale Noodle

• 1- 2 cups cooked chickpeas (or chicken)
• 4 ounces dry noodles
• 1-2 cups chopped cauliflower
• 2 large handfuls chopped kale
• —
• Garnish with fresh herbs: cilantro, scallions, mint or dill and serve with lime
• Other veggie options: carrots, celery, fennel, cauliflower, tomatoes, bell pepper, sweet potatoes, greens

instructions

1. In a large heavy bottom pot or dutch oven, saute onion in 1-2 T olive oil over medium heat for 2-3 minutes. Add ginger. Lower heat to medium low and saute 5 minutes until it begins to brown, stirring often.Add garlic, saute 2 minutes. Add all the spices and cook 1 more minute.
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full recipe : www.feastingathome.com

VEGAN DATE BAKLAVA

This is my second take on the famous Middle Eastern dessert (I know that many countries are keen on owning it, I am not going there, sorry!) – baklava. It’s something I wasn’t terribly keen on in my youth (I used to find it too sweet, can you believe that?!), but now I absolutely love it. This baklava is a touch less naughty than most as its filling is comprised solely of sweet dates and nuts. It has no added sugar of any kind, none at all, nada!

The sweet, reddish glaze is made of date syrup (also known as date honey or nectar), which I discovered quite recently. I recommend making it at home (recipe here) as it’s dead easy, cheap and delicious. Apart from making a beautiful baklava syrup, it’s also perfect on your morning porridge or pancakes. I also like adding it to Middle-Eastern inspired stews as it works so well against the background of tangy tomatoes and aromatic spices. If you don’t want to spend too much time in the kitchen though, it’s also available in large supermarkets and health food shops here in the UK.

INGREDIENTS

SYRUP

• 80 ml / 1/3 cup water
• 120 ml / ½ cup date syrup, shop-bought or homemade
• 2 tbsp lemon juice, adjust to taste

BAKLAVA

• 350 g / approx. 2 cups dates
• 1½ cups / approx. 185 g almonds
• 1½ cup / approx. 150 g walnuts
• zest of 1 orange
• 1½ tsp ground cinnamon
• ¼ tsp fine sea salt
• vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
• 3 tbsp mild tasting oil (I used mild olive oil)
• 2 tbsp shelled pistachios, very finely chopped

METHOD

SYRUP

1. Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
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full recipe : www.lazycatkitchen.com

Pumpkin Lush Dessert Recipe

If you are not a fan of heavy and dense pumpkin desserts, you need to try my recipe for the best no-bake layered Pumpkin Lush bars. My perfect graham cracker crust does not fall apart when you cut the dessert and the layers stay stable so you can confidently cut and serve beautiful squares of this treat for your guests.

This Pumpkin Lush Dessert is so easy to make and it will make your guests swoon! Each layer is a sweet and delicious creamy mousse. If you ever tried my Pumpkin Mousse Pie and love it, you will love this recipe as well!

Ingredients

for crust:

• 1.5 cup graham cracker crumbs
• 1 tablespoon granulated sugar
• 6 tablespoons unsalted butter melted

for cheesecake layer:

• 8 oz. cream cheese softened
• 1 cup powdered sugar
• 1/2 cup whipped topping

for pumpkin layer:

• 1 box instant vanilla pudding mix
• 1.25 cup half and half see note
• 1.25 cup 100 % pumpkin puree not pumpkin pie mix
• 2 teaspoons pumpkin pie spice mix
• 2 cups whipped topping
• chopped nuts optional
• caramel sauce optional

Instructions

1. Preheat oven to 350 degrees F. Line an 8" or 9" square baking pan with aluminum foil. Set aside.
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full recipe : www.crunchycreamysweet.com

Melt in your Mouth Chicken Bake

Oooooo I am SO excited to share this recipe with you. Why you ask?? Because it is a recipe YOU created. Yep, I took all the changes and variations you all suggested on my Parmesan Chicken Casserole, and created this recipe. I must confess, it may be even better than the original. The breadcrumbs on top really enhanced the flavor and my entire family loved it.

I love how this recipe has evolved. It started out by my mom making her melt in your mouth chicken, then I changed it up to the Parmesan chicken casserole, and now it has turned into this melt in your mouth chicken bake. Each and every variation is amazing, so you can’t go wrong!!

Ingredients

• 1 lb chicken breasts, boneless/diced
• 3/4 cup mayonnaise or Greek yogurt
• 1 cup Parmesan cheese, shredded
• 1/2 tsp seasoned salt
• 1/2 tsp ground black pepper
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 cup Italian bread crumbs

Instructions

1. Grease a 9 x 13 baking pan and place diced chicken on the bottom.
2. In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
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full recipe : thecookinchicks.com

Southern Crab Beignets

If you really want to impress, go with lump crab meat. It’ll cost you a bit more, but it delivers each crab beignet with full-on crab taste.

All the other ingredients compliment the crab beautifully, and give just enough Cajun heat to make it worthwhile.

One word of warning, these do not last long at all when placed on a table in front of hungry guests. They are usually the first to go.

INGREDIENTS

• 1 lb blue crab meator any good-quality crab meat
• 2 large eggs
• 1 cup mayonnaise
• 2 tbsp Creole mustard or, coarse grain mustard
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced scallions
• 1/4 cup finely diced red onion
• 1 1/2 tsp Kosher salt
• 1/2 tsp black pepper
• Pinch cayenne pepper
• 1 cup Panko bread crumbs
• Canola oil for frying
• 1 cup White Remoulade Sauce

INSTRUCTIONS

1. Put the crabmeat in a bowl and use your hands to pick the meat free of any shells. Do this at least twice.
2. In a medium bow, whisk the eggs until they're light and foamy and then whisk in the mayonnaise and mustard.
3. Use a wooden spoon to stir in the lemon juice, scallions, red onion, salt, black pepper, and cayenne.
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full recipe : howtofeedaloon.com

Vegan Apple Butter Filled Cinnamon Sugar Doughnuts

Crispy on the outside, light and fluffy on the inside and filled with the apple butter I shared last week, which is very creamy with a hint of cinnamon and ginger. And then generously rolled in cinnamon sugar. These doughnuts are so damn good!

If you make this recipe at home be sure to tag your photo #myvibrantkitchen on Instagram. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.

Ingredients

• 400 g strong white bread flour
• 2 sachets (14g) of regular active dried yeast or 1 sachet (7g) of fast action dried yeast (aka fast action or quick-rise dried yeast)
• 50 g white caster sugar
• Pinch of salt
• 200 ml soy milk
• 60 g margarine
• Vegetable oil for frying
• My homemade apple butter (link to recipe in text above!)
• 3 tsp cinnamon
• 4 Tbsp white caster sugar

Instructions

1. Start making the apple butter. Recipe here! You can let the apple chunks simmer in the sauce pan while moving on to the doughnut dough. Just make sure to check on them and give them a stir every once in a while.
2. Depending on the kind of yeast you are using, you might have to dissolve the yeast in the warm milk first and let it sit for about 5 minutes until the mixture starts foaming. Read the back of the yeast package and follow the instructions.
3. Unless stated otherwise: Sift the bread flour into a big mixing bowl, then add the yeast, sugar and salt and stir to combine.
4. Place the margarine and soy milk into a smaller bowl and pop them in the microwave on a low heat until they are a little warmer then room temperature and the margarine has fully melted.
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full recipe : myvibrantkitchen.com