WITH FRESHLY CHOPPED STRAWBERRIES FOR SWEETNESS AND NILLA WAFERS FOR A CRUST, THIS STRAWBERRY LEMON RUMCHATA CHEESECAKE RECIPE IS SURE TO IMPRESS.
Strawberry Lemon Rumchata Cheesecake
MAKE SURE YOU HAVE ALL THE RIGHT INGREDIENTS NEEDED TO PREPARE THIS SWEET AND WHOLESOME TREAT.
OTHER INGREDIENTS TO USE INCLUDE CORNSTARCH, HEAVY WHIPPING CREAM, TWO EGGS, AND WHIPPED CREAM. YOU MIGHT ALSO WANT TO HAVE STRAWBERRY SLICES AND FRESH LEMON SLICES TO ADD ON TOP OF THE CHEESECAKE AS GARNISH.
DO I HAVE TO USE FRESH STRAWBERRIES FOR THIS RECIPE?YES, IT’S BEST TO USE FRESH STRAWBERRIES. YOU CAN RINSE THEM AND THEN CHOP THEM INTO PIECES BEFORE PREPARING YOUR SLURRY WITH SUGAR AND CORNSTARCH. OF COURSE, IF YOU ONLY HAVE FROZEN STRAWBERRIES, YOU CAN USE THEM BUT YOU’LL NEED TO THAW THEM OUT FIRST AND REMOVE EXCESS MOISTURE USING A TOWEL.
HOW LONG DOES IT TAKE TO PREP AND COOK THIS CHEESECAKE?IT ONLY TAKES 10 MINUTES TO PREPARE THE INGREDIENTS FOR THE STRAWBERRY LIMON RUMCHATA CHEESECAKE. HOWEVER, IT NEEDS TO COOK FOR 50 MINUTES AND THEN SET FOR A MINIMUM OF SIX HOURS. YOU CAN ALSO LET IT SIT OVERNIGHT IF YOU’RE NOT IN A RUSH TO SLICE INTO IT AND SERVE IT.
HOW DO I ADD THE WHIPPED TOPPING TO THE CHEESECAKE?PLACE YOUR WHIPPED CREAM INTO A PIPING BAG AND THEN PLACE A LARGE STAR TIP ON THE BAG. BE SURE TO APPLY A GENEROUS AMOUNT OF WHIPPED CREAM AROUND THE TOP OF THE CHEESECAKE FOR DECORATIVE PURPOSES. IF YOU DON’T HAVE A PIPING BAG, YOU CAN USE A LARGE GALLON FOOD STORAGE BAG, ADDING THE WHIPPED CREAM BEFORE SEALING IT AND CUTTING THE TIP OFF TO DISPERSE THE WHIPPED TOPPING ON THE CHEESECAKE.RECIPE NOTES & TIPS
Perfect Baked Stuffed Clams
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(Family Features) Whether you spend your summer afternoons sitting by the pool, splashing in the shallow end or just soaking up the sun’s rays, part of the fun is beating the heat with a cool,
refreshing snack. Heading to the freezer for a fruity ice pop can transport you from your own backyard to a tropical island, and the experience can be even more rewarding when the tasty
treat is homemade. Cool down after fun in the sun with these kid-friendly Pina
Colada Sweetpotato Ice Pops, a tropical-inspired dessert made with coconut cream, sweetpotatoes, fresh pineapple, lime juice and honey. Sure to please kids and adults alike, they’re a better-for-you
option when a cold snack calls your name. As a “diabetes superfood,” according to the American Diabetes Association, sweetpotatoes provide a main ingredient that’s rich in vitamins,
minerals, antioxidants and fiber along with a “sweet” flavor without the added sugar.
The ease of this summer snack means kids can help in the kitchen, and while you wait for the sweet concoction to freeze, you can share this fun fact with them: The one-word spelling of
“sweetpotato” was adopted by the National Sweetpotato Collaborators in 1989 in an effort to avoid confusion with the potato and yam among shippers, distributors, warehouse workers and consumers. To add to the fun facts, a sweetpotato is not even botanically related to a white potato; they are two
entirely different species from one another. Visit ncsweetpotatoes.com to find more delicious summer recipe ideas.
Pina Colada Sweetpotato Ice Pops
Prep time: 5 minutes
Freeze time: 3-4 hours
Yield: 8 small ice pops
1/2 cup coconut cream
3/4 cup mashed and cooked sweetpotato
3/4 cup diced pineapple
2 tablespoons honey
1 tablespoon lime juice
coconut flakes (optional)
In food processor or high-speed blender, mix coconut cream, sweetpotato,
pineapple, honey and lime juice. Transfer batter to freezer molds.
Place in freezer 3-4 hours. Top with coconut flakes, if desired.
These old-fashioned Iced Oatmeal Cookies are soft, chewy, and coated in a sweet vanilla icing. This recipe is flourless, gluten free, and packed with cozy spices.
This Instant Pot Mongolian Beef is tastier and cheaper than takeout! Tender steak is coated in a brown sugar, ginger, garlic sauce and served over rice.
INGREDIENTSIf you love Asian inspired cooking, then you likely have these pantry staples at home already!
Spicy Killer Shrimp Soup
RECIPE COURTESY OF VALERIE BERTINELLI
1 cup dry white wine
1 tablespoon tomato paste
1 quart chicken broth
1 tablespoon fennel seeds
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1/2 teaspoon paprika
1 bay leaf
1 thyme sprig
1 15-ounce can unsweetened coconut milk
1 1/2 teaspoons grated lemon zest, plus 2 tablespoons fresh lemon juice
1 pound peeled and deveined raw large shrimp
4 tablespoons unsalted butter, cut into tablespoons
2 tablespoons chopped fresh flat-leaf parsley