Isn’t everything cuter in mini form? For example Mini Mouse, a mini saga (which I learned has only fifty words in it), Mini Cooper (such a cute car), miniature horses, mini tea set, mini beauty queens, Polly Pockets, mini donuts, mini chocolate chips, mini cupcakes, mini muffins, and finally my mini cheesecakes 🙂 . In our world of “supersize it” it’s kind of amazing that we still love mini anything…but we do. We tend to say the words awe, sweet, precious, and adorable when we are presented with mini’s. Although, I really don’t think if I were given some mini size fries I would be pleased and say how adorable they are. I am led to believe that in our ever growing obsession with extra large food portions we still like mini things too, a perfect example are these mini cheesecakes.
Cheesecake is rich, decadent and delicious but I can only handle it in small doses. I would like to eat large pieces of cheesecake but it’s almost physically impossible for me too, although a lot of men don’t seem to have this problem consuming cheesecake or other rich desserts in large quantities. My dad can eat a large piece of cheesecake in 3 bites and chocolate fudge by the handfuls. My mom taught me to savor rich foods while my dad taught me to inhale so you get your fair share. It’s a good thing I’m a little bit of both now and can eat my cheesecake and fudge slowly but when it comes to popcorn watch out because I tend to turn on the hoover vacuum.
These mini cheesecakes are perfect for little people and big people. The recipe makes about 15 regular cupcake size cheesecakes and they were perfectly moist and creamy too. We love lemon curd and lemon everything at my house so I made a quick and easy microwave recipe of lemon curd and put it on top of the cheesecakes and then topped that with raspberries. Raspberries are in season now because these raspberries tasted like real fruit and not one was sour either, they were incredibly good.
Mini-cheesecakes with lemon curd and raspberries
1 package graham crackers (4.90 oz.) or 1 cup finely ground
2 T. sugar
3 T. melted butter
16 oz. cream cheese softened or room temp.
3/4 cup granulated sugar
1 T. lemon juice
1/2 T. lemon zest
1 tsp. vanilla
15 cupcake liners preferably silicone, or foil but heavy weight paper will work too.
For the curd:
1/4 cup unsalted butter
3/4 cups granulated sugar
1 egg yolk
1/2 cup fresh lemon juice from about 3-4 lemons
lemon zest from 1 1/2 lemons
Directions for curd:
Step 1: Melt butter in microwave, set aside to cool slightly.
Step 2: Whisk together sugar and eggs in a medium-sized microwave-safe bowl. Whisk in lemon juice and zest. Finally whisk in the butter.
Step 3: Microwave on 50% power for one minute. Stir. Continue microwaving at 100% power in one minute intervals, stirring at 30 sec intervals until the mixture is thick enough to coat the back of a spoon. Strain curd through a fine-mesh sieve to remove zest, optional.
Directions for crust and cheesecake:
Step 1: In a food processor fitted with the blade put one package of graham crackers in and pulse to get fine crumbs. Now add 2 tablespoons of granulated sugar and 3 tablespoons of melted butter and turn the food processor back on to mix thoroughly.
Step 2: Put cupcake liners in a cupcake pan and put about a tablespoon of the graham cracker crust in each cupcake liner and press down evenly. If you have silicone cupcake liners you can just put the liners on a baking sheet and fill with the crust.
Step 3: Clean out the food processor and put the blade back in, then add the cream cheese and sugar, turn on until mixed well then scrap the sides down. Turn on processor again and add eggs one at a time thru the shoot. Turn off and scrap down the sides, add the lemon juice, vanilla, and lemon zest then turn on until mixed.
Step 4: Turn on oven to 350 degrees F. Fill each of the cupcake liners with the cream cheese mixture about 3/4 full. I used a ice cream scooper to fill my cupcake liners it took two scoops for each one. Now bake the cheesecakes for 20 min. Do not let the tops get browned or cracked. When the cakes start to crack it means they are getting too done. When the cakes are done take out and let cool.
I wanted to satisfy my craving for a baked good that I didn’t have to feel guilty about eating. I poured through some recipes for cookies with almond butter, but then I thought bars are just so much easier and I’m all about easy. After looking at so many recipes I just made up my own here with what sounded good and healthy.
I have to say that the chocolate chips make these bars really yummy. The bars are a cake like texture versus a cookie bar. The almond butter gives these bars a different nutty taste as compared to peanut butter. I liked these bars and ate them for breakfast and as a snack. As usual because I thought they are made with healthy ingredients (minus the chocolate) I ate way too many at one time to be called healthy. I hope you try these bars out when your looking for something a little sweet but on the healthy side as well. Enjoy 🙂
Healthy Almond butter Oatmeal Chocolate Chips Bars
1 cup natural almond butter
3/4 cup unsweetened applesauce
1/2 cup Truvia brown sugar
1 cup whole oats
1/2 cup whole oats ground into oat flour or 1.8 oz. of ground oat flour
1/4 cup ground golden flax meal
1/4 cup coconut flakes
1 tsp. baking soda
1/2 tsp. baking powder
1/2 cup bitter-sweet chocolate chips
Step 1: Turn on oven to 350 degrees to pre-heat. In a medium large mixing bowl beat together the applesauce, almond butter, brown sugar until creamed well. Add the egg and beat well.
Step 2: Stir in the remainder of the ingredients until mixed well. The mixture should be thick.
Step 3: Spray a 9 X 13 inch pan with cooking spray or line the pan with parchment paper. Spread the oatmeal batter into the pan. Bake for 25 minutes or until a tooth pick or cake tester comes out clean. Cool in pan and cut into about 20 bars.
Amount Per Serving
% Daily Value *
Total Fat 4 g 7 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 9 mg 3 %
Sodium 73 mg 3 %
Potassium 82 mg 2 %
Total Carbohydrate 17 g 6 %
Dietary Fiber 3 g 10 %
Sugars 6 g
Protein 4 g 8 %
Vitamin A 0 %
Vitamin C 3 %
Calcium 2 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Hello my friends! I know it’s been so long since I posted any recipes here. I haven’t found my groove to fit my blogging into a regular schedule since going through a very long personal struggle and life change (divorce). I have just barely started to cook and bake again, it’s funny how for me it’s connected with happiness in my life and family. I still love to eat but I didn’t seem to enjoy it as much during a long period of sadness, it seemed more of a burden or just filling the space. Finally, I’m finding new happiness and enjoying life.
I recently took up working out at a Cross Fit gym or as it’s called a box. I didn’t really know much about Cross Fit until about 3 months ago and what I did know wasn’t remotely true. After watching a few YouTube videos about it, I thought it sounded fun and looked for a box close to where I live. First of all, it’s very intense and difficult workout, my body and mind are constantly being challenged and my muscles are constantly sore. Why am I telling you this with a food recipe because nutrition has become a little more important to my energy levels. In order to complete my workouts at such high intensity my body requires protein as well as carbohydrates but especially protein. So today I’m sharing with you a simple easy spin on a old favorite egg salad with avocado and tuna. You might think that it sounds like a crazy combo but it works well together to provide plenty of protein and healthy fat. I’ve replaced some of the mayonnaise with Greek yogurt in this recipe to cut some fat but added fat back but in a much healthier form. The recipe makes about 3 small wraps and is very versatile so if you don’t like the avocado leave it out, add veggies you like for more nutrition and crunch as well.
I wanted to share with you this fantastic tuna that was sent to me to try out from Safe Catch. We have all heard of seafood having mercury in them and tuna has been named as high source of mercury. Trace amounts of mercury are in all seafood and is unavoidable unless you do not eat seafood at all. Pollution is one cause that raises the levels of mercury in our oceans and lakes, when the small fish ingest methyl-mercury laden plant life the larger fish eat the smaller fish and it goes on up the food chain. The danger mercury has on our health is significant to have the FDA recommend that pregnant women, nursing children and small children, stay away from large fish seafood as they have high amounts of mercury in them. Mercury in large amounts can effect cognitive, motor and sensory functions in adults. The effects on the children and infants can be more severe because of their growing and developing body systems. Irreversible effects on the fetus in the womb can impact their thinking, memory, attention, language, fine motor-skills and visual spacial skills.
Some seafood companies try to solve this mercury problem by catching younger fish that haven’t had the opportunity to ingest as many smaller fish. The problem with measuring mercury by the age of the fish is there is no way of monitoring what the fish has ingested since tuna are migratory. A small fish who continuously eats fish with high levels of mercury will have a higher mercury level than an older fish who does not ingest fish with high levels of mercury. Because of this inconsistency the FDA tested levels of mercury in seafood and have set a standard of what is acceptable or ingest-able level for humans to consume which is 1.000 parts per million (ppm). While we think that setting a standard of practice will help solve the problems it doesn’t, because companies do not adhere to the standards and they are not enforced regularly. Many cans of tuna far exceed the recommended level for mercury and yet are on our selves for us to consume.
Safe Catch is the first and only company committed to testing every fish that gets canned and put on the self. Safe catch also ensures that their tuna is low in mercury levels, 10 times below the FDA recommended for it’s Elite brand and 3.5 times lower than FDA standards for it’s Albacore. Another health advantage that Safe Catch brings to the us is how they process their tuna. Other companies precook tuna on racks where 80% of the omega 3’s are often lost by draining off the fish as it cooks. Safe Catch raw packs it’s tuna so that all the nutrients stay sealed inside without adding any additional additives. I highly recommend finding this tuna if you are health conscience and want to feed your family the best food possible. The Elite brand retails for $3-4, and the Albacore retails for $4-5. You can order the tuna online straight from Safe Catch or find a store near you from their website all you have to do is type in your zip-code and see where a store near you carries the brand.
My opinions are my own, I was given the product to try and was not compensated otherwise.
Tuna egg salad wrap with avocado and product review
4 hard boiled eggs peeled
1/2 stick of celery
1 T. mayonnaise
2 T. Greek yogurt plain, not vanilla flavored
1-2 tsp. spicy brown mustard
1/2 tsp. lemon pepper
pinch of hot sauce, ie. Tabasco or your favorite
salt to taste
1 avocado peeled and seeded (must be ripe
3 medium size low-carb tortillas (I used La Banderita
brand, one of the best I’ve found)
optional lettuce leaves or spinach leaves
Step 1: Chop the hard boiled eggs fine and put in medium size bowl.
Step 2: Thinly slice the celery and add to the eggs.
Step 3: Mix the yogurt, mayonnaise, mustard and lemon pepper, hot sauce together in a small bowl then add to egg mixture.
Step 4: Open and drain tuna then add to the egg mixture stir well. Check for how moist you like it and add sparingly more mayo.
Step 5: Mash avocado in a small bowl add salt and pepper to taste, at this point you may add it the mixture if you plan to eat all this recipe in one day otherwise mixing in the avocado will turn it dark if left over in the refrigerator over night. If not using the recipe up in one night then you may spread it on each tortilla per the day you make the wrap.
Step 6: Lay the tortilla flat and then put a third of the avocado mixture in the middle and spread it just down the middle. Now add a third of the tuna egg mixture and spread evenly beside the avocado. If your adding lettuce put on top and roll up the tortilla like a burrito tucking in the sides. Eat or pack for lunch.