Warning. This Is NOT Diet Food :-D


Lemony White Chocolate Cheesecake

You’ve been warned. As a matter of fact, I warned you when I came back to the blog that yes, I would be sharing some lower calorie/lower fat dishes (preferably dessert hehe) but that I would still be…well… ME and would continue sharing the type of goodies that make you have to get your fat girl (or fat boy as the case may be… and while I’m thinking of it, how come it seemed ok to say “fat GIRL” instead of woman but I had to stay an urge to write “fat MAN”? What’s up with that backwards “I must have been born in 1825” sort of thinking?) pants and make you sob uncontrollably when you get on the scale. Why? Because I enjoy torturing you. Heck, who am I kidding. I’M the one who has most of a creamy delicious cheesecake taunting me here. I suppose just burying my face in it and inhaling would be strange huh?

I think we all know by now that I love anything lemon. I don’t care if typically, it’s considered a Summer food and all the cuter, prettier and more popular bloggers *grins* have moved on to all pumpkin/maple/apple/cinnamon/elephant/cranberry/squash/turkey recipes. I’m a rebel! A rebel I say! Or I was just in the mood for lemon. Whatever. But really; I like lemon. Lots. I like These Lemon Crumb Bars , I like This Lemon Curd. A LOT., I like These yummy cookies and I also absolutely LOVE cheesecake as shown here . So give me a chance to combine the two and I’m one happy woman (notice I said woman and not girl :-p ) It uses white chocolate which my friend Bel says isn’t really chocolate at all, but that’s ok; I love her anyway. She loves pumpkin as much as I do so she can’t be ALL bad. White chocolate not being a flavor that shouts itself from the rooftop, it adds more of a creaminess and vanilla flavor to this rather than a pronounced in your face chocolate flavor. But creamy is never a bad thing. I like creamy. And lemon. And white chocolate. So yup, I like this cheesecake. Too much. Please come take it from me before I have to go back to my fat girl pants. Better yet, make it yourself, have no self control, eat far too much and then tell me about it so I can feel better. Misery loves company and all that rot.

This originally comes from Taste Of Home. I didn’t change much at all. I gave it a graham cracker crust cause I was feeling lazy and I added a touch more lemon juice. Otherwise, all Taste Of Home here.

Lemony White Chocolate Cheesecake

  • CRUST-
  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/3 cup butter, melted
  • 4 8 ounce packages cream cheese, softened (could use low fat, but I wouldn’t recommend fat free)
  • 1 1/4 cups sugar
  • 10 ounces white chocolate, melted and cooled (please don’t use “white baking chips”. It’s fine in cookies but you really need to use higher quality white chocolate when using it melted)
  • 2 tablespoons flour
  • 2 tablespoons heavy cream (could use evaporated milk instead)
  • 3 tablespoons lemon juice
  • zest from one lemon (about 1 tablespoon)
  • 2 teaspoons vanilla extract
  • 4 eggs, lightly beaten
  • about 2 cups boiling water to put in oven for steam
  1. Combine crust ingredients and press into the bottom of a 9 inch springform pan. Bake at 325 degrees for 10 minutes.
  2. Meanwhile, in a large bowl, beat together the cream cheese and sugar until smooth. Add in the rest of the filling ingredients except for the eggs. Beat until combined, scraping down the sides of the bowl a couple of times. Don’t add the boiling water please πŸ˜›
  3. Add the eggs, then beat on low speed just until combined. Remember, I’ve said it before, unless specifically instructed, you never want to overbeat a cheesecake batter. It adds air to the mix which can cause those unsightly cracks on top.
  4. Pour the batter into the crust.
  5. Put a pan (I just use a cake pan) into the bottom rack of the oven. Carefully pour the boiling water into it.
  6. Put the cheesecake into the oven, middle rack. Bake at 325 for anywhere from 65 to 85 minutes. Mine took about 80 minutes. The sides should be set but the center of the cheesecake should still be jiggly.
  7. Cool on a wire rack for about ten minutes, then unlatch the side of the pan and let it cool completely. Refrigerate at least 4 hours before cutting and to get good cuts, use a sharp knife dipped in very hot water.
  8. Serve with whipped cream and lemon peel garnish. Or just bury your face in it and inhale.

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Oops, I Did It Again

Apple Pie Jam

I have a handful of canning recipes here on the blog. I have been an avid canner for about a decade or so now. I’m one of those people who is really picky on the canning rules/guidelines as well. When I see other sites/blogs where they are showing the results of their canning session and it has a jar only half filled or they have said something to the effect of “don’t worry about water bathing it; just invert the jars and it will seal just fine”, I shudder. Most of them, when inevitably lambasted about that (I am not the only picky canner in the world lol), they say something like “well, I’ve always done it that way and we haven’t died yet.” I always feel like saying “and therein lies the key word…. YET”. Like I have told my kids a bazillion times, you can do something stupid 1000 times and get away with it and it’s the very next time that gets you. I’ve often wondered how many “natural” deaths back in the day were from things like food poisoning/botulism.

My long winded rambling point there was practice safe canning. No, that doesn’t mean put a condom on your jars or make sure your apples have been monogamous πŸ˜›Β  It means, if you haven’t canned before or you have but you’re not sure you’re doing it quite right, go to the following site- Getting Started On Safe Canning and read it first.

Making sure you read the recipe correctly is always smart too. I know this for a good reason. Today, upon making this recipe; one that I have made quite a few times before actually- I wasn’t paying attention. Where it says to have 4 cups of apples, about 1 pound, I saw as have 4 pounds of apples. So there I was, looking down into a pot with 4 times the amount of apples I needed for a batch of jam. So what did I do? I went into frantic automaton mode. I divvied up the ingredients into separate batchs and made more than one batch of jam. Problem was, I only have one pot large enough to hold jars as I sterilize them or after canning so I was there for quite a while, making the jam, canning it, sterilizing more jars, making more jam, canning it… ey yi yi.Use me as your example of don’t get distracted while making jam. Thank God my family loves Apple Pie Jam cause we have a ton of it now hehe

So if you like apples, like jam and love the flavors inherent in apple pie ( apples, spices, raisins) you’ll love this. It makes a fantastic PB&J sandwich, i (and if you’ve been reading my blog for a while, you know I’m not a huge PB fan so that’s saying something), is Heaven on a buttermilk biscuit, is wonderful spooned liberally over vanilla ice cream, great in thumbprint cookies, awesome on a spoon and then shoveled into your mouth. Erhmmmm, I’ve just heard about that last way… I’d never do that myself. Honest.

If you’ve never canned before but want to try it, this is a good recipe to try. It’s easy and the results are delicious. I promise you, if you can read and follow directions, you can can. It is NOT hard, contrary to what you may have heard. Just promise me to not listen to the people who say “just invert your jars; don’t worry about a water bath” or show photos of jars only half filled yet processed. There are reason for the canning rules. It’s to keep you and your family safe…and breathing.

Apple Pie Jam

  • 4 cups prepared fruit (about 1 lb granny smith or other tart apples)
  • 1 1/4 cups water
  • 1/2 cup raisins
  • 2 tbsps lemon juice
  • 1 teaspoon cinnamon (I use a touch more)
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1 box powdered fruit pectin
  • 1/2 teaspoon butter
  • 4 cups white sugar
  • 1 cup light brown sugar
  1. Sterilize jars in a boiling water bath. Keep at a low simmer while you prepare the jam. Pour boiling water over the lids and screw bands and let sit. Measure out your sugar and have it right next to where you’re cooking.
  2. Peel and core apples/ Finely chop. Add the water and raisins. Measure 4 cups into a large pot. Add spices and lemon juice.
  3. Stir the powdered pectin into the mixture. Add the butter. Bring the mixture to a full rolling boil (one that can’t be stirred away), stirring constantly.
  4. Stir in all the sugar. Return to a full rolling boil and let boil for one minute. Remove from heat and skim off any foam.
  5. Ladle quickly into your prepared sterilized jars. Leave a 1/8 inch headspace. Do NOT leave a large headspace. It causes the vacuum seal to not be as strong because there is too much oxygen left in the jar for it to draw out. Do not leave too little of a headspace because the jam can boil up into under the lid thus also causing a poor seal. Wipe down the rims of the jars with a clean damp hot washcloth to get any drips. Drips can cause bacteria to grow under the lid, thus possibly ruining all the jam inside. Put the lids and screw bands on the jars, finger tight. Don’t over tighten.
  6. Place jars in pot of boiling water (please buy some canning supplies including the thingamajigger (hope that’s not too technical of a term πŸ˜€ ) that lowers the cans down for you. Return water to a boil and process jars for a full ten minutes.
  7. Let jars cool, then check seals. If any of the lids didn’t seal, refrigerate them. Those that did seal can be stored in the pantry, same as any jars of jam you buy at the store.
  8. Eat. Enjoy. Thank me later. Or now.

Apple Pie jam…yummy! I know; boring photos but I was too tired to make them purty hehe


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Psssstttt…. Remember Me?

Greek Yogurt Pumpkin Pie Parfait


Hey there everybody! Did you all have a good Summer? ready for Autumn? Me too. You back there in the corner saying “no, I want it to be 95 degrees still”… please leave. You scare me. πŸ˜›

I had to gasp a little bit when I saw that it had been almost 2 months since my last post. Sit back with a hot drink while I try to explain. In a nutshell… life just got a bit overwhelming and I needed to prioritize a little. Those of you who also blog can empathize when I say that at times you get so involved in the blogging world that the real one tends to fade away. And while that can be fun, it also isn’t healthy.

What also isn’t healthy is having a blog known for decadent treats and having to taste test all of it before you post lol. Mind you, I’ve always been good about not eating much of what I made for the blog but it was difficult having it around. The reason being, I was on a personal journey of my own to lose some of my excess weight. Have I succeeded you ask? Well, when I started I was a tight size 16 verging on 18. Now I’m more or less comfortable size 12 (depends on the brand of clothing). Almost 50 pounds of me gone with the wind…or the scale…or the Twinkies. Whichever πŸ˜› Had I kept posting the things I normally made, I’m not positive I could have done this. Now however, I have the confidence to get back to work here.

Will everything I make now be low cal, healthy and boring? Hell no! I will still be posting decadent treats full of fat and calories. But… I will also be posting things that taste great but won’t make you need to pull out your fat girl pants.

What I am coming back with today is a mix of the two. Like I said up top, I’m ready for Autumn. To me, Autumn means pumpkin. Then I have a side of pumpkin and follow it up with some pumpkin to make it a nice rounded meal. πŸ˜€ Yeah, I kinda like pumpkin. I also like fitting into those size twelves. So that means that the decadent pumpkin treats have to be doled out carefully. Mind you, this isn’t exactly low cal. But neither is it a slice of pumpkin pie covered in home made whipped cream. And there is actually nutritional value in this. Go figure huh? Me… posting something semi good for you.

This also tastes amazing. It will take care of that pumpkin pie craving quite nicely at about 210 calories per serving. It’s also rich, creamy and decadent but made with Greek yogurt. I have this showing as one parfait but in truth that’s because I had no small glasses. This is easily enough for two people (thus the 210 calories). So go get some yogurt and open up a can of pumpkin. I think you’re going to like this.

Greek Yogurt Pumpkin Pie Parfait

  • 1 6 ounce carton vanilla Greek yogurt
  • 1 tablespoon brown sugar
  • 3 tablespoons canned pumpkin (NOT pie filling)
  • 1/3 cup granola (just use your favorite)
  • 3 tablespoons + one teaspoon lightΒ  non dairy whipped topping
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg
  1. In a small bowl, combine the yogurt, brown sugar, pumpkin and 3 tablespoons of whipped topping by folding them together gently. Fold in the spices.
  2. In 1 regular sized or 2 small parfait glasses (or any glass…or bowl…or dog dish; up to you) sprinkle down half of the granola. Top with half the yogurt mixture. Top with more granola, holding back some for garnish if desired. Top with the remaining yogurt. Garnish with the remaining granola, the teaspoon of whipped topping and some cinnamon. Refrigerate for about an hour to soften up the granola.
  3. Dive in
  4. Put away your fat girl pants.

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