Valentine’s Day is just around the corner! What screams love more than chocolate and berries? Cheesecake. I vote for cheesecake every time. I decided to take my favorite chocolate cheesecake recipe and add in a little raspberry flavor. Just to make it extra special I included a brownie crust! This triple chocolate raspberry cheesecake is perfect for any day of the week, but extra special for a holiday.
You guys! My life has been insanely busy the past month. Usually I am really good at finding balance, but I’ve honestly been a little overwhelmed. I told you all I started a new job back in November so I’ve been putting a lot of time into working, plus Patrick and I got engaged! So we have been planning the wedding and trying to come up with a lifestyle change for our diets. I ran out and renewed my gym membership. I bought lots of planners to organize my recipes and ideas for kelliericecakes.com! And now we just found out we need to move within the next few months!
So far I’ve been to the gym zero times and my blog ideas end up on post-its in my purse haha! I know I will find my balance again soon. What is really important to me is providing you all quality recipes and content.
Last year I became a brand ambassador for Rodelle Vanilla! They are truly my all time favorite baking brand and I thought there is no better way to kick off February than to post a dessert using two of my most used ingredients.
Ok now just imagine taking a bite and tasting a layer of fudge brownie, a layer of creamy rich chocolate raspberry cheesecake, dark chocolate ganache, and if you are a little extra like me you can make this chocolate whipped cream!
Layers of chocolate and raspberry come together to create a decedent cheesecake.
1 box of fudge brownie mix (follow directions on box to make batter)
3 (8oz) blocks of cream cheese room temperature
½ box of sugar free raspberry jello
1 cup of sugar
1 tsp of organic chocolate extract
½ cup of organic cocoa powder
3 eggs room temperature
4 cups of dark chocolate chips
¼ cup of milk
1 cup and 2 tbsp of cream
1 tsp of instant espresso
another ¼ cup of cocoa powder
1 tbsp of sugar
Preheat the oven to 350 degrees
spray or grease a spring form pan
pour brownie batter into the pan and bake for 10 minutes
in a mixer whip the cream cheese and sugar
add in the extract and eggs
heat the milk just before boiling and pour over 2 cups of chocolate chips, stir to help chips melt completely
add half the box of jello into the batter then the melted chocolate
whip until you don't see any cream cheese chunks
pour cheesecake batter into the spring form pan over the brownie batter
bake 35-40 minutes until the top looks set but has a slight jiggle
(it may take a littler longer depending on your oven)
turn off the oven crack the door and let cool
once easy to handle put in the fridge to finish cooling
once completely chilled start making the ganache
in a microwave safe bowl pour 2 tbsp of cream and espresso powder over 2 cups of chocolate and melt in intervals careful not to burn the chocolate
drizzle over the cheesecake
in a chilled bowl whip the cream with sugar and cocoa powder until you have light fluffy whipped cream
You may have noticed the additional whipped cream on top of the chocolate whipped cream… my story is I had a little prepared whipped cream leftover that I just haaaaaaaaad to use up. And I’m sticking to it!
Okay. That’s it. I am convinced that beef short rib meat is the only meat I will ever need. forever. Something about it just always results in the most tender juicy bites. Even though we have a constant rotation of beans, beef, chicken, various sea foods, and pork I always end up back at beef short ribs. We use them in every kind of recipe. So it shouldn’t surprise you that short rib chili is up next!
I’ve always grown up eating ground beef chili or turkey chili. When I met Patrick he never liked any ground meats in my recipes. So I would start butchering my own cuts of meat tailored to the recipe. This short rib chili was made in the instapot. It is packed with flavor and ready in 30 minutes. You can definitely skip the meat in this version and have a vegetarian chili. I promise it would be just as good. This whole recipe really comes down to one very special ingredient.
Rodelle organic cocoa powder. I’ve been putting cocoa in my chili for years, but something about the Rodelle cocoa really takes it over the edge. It is such a dark pure powder that pairs perfect with the chili spices. You can’t taste cocoa at all. It just gives the flavors so much more depth.
This is the kind of meal I want in cold weather after a long day at work. It is so warm and filling. Perfect with a generous sprinkle of sharp cheddar.
My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!
PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.
The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.
A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
1 pound chicken thighs
½ cup of teriyaki sauce
1 tsp brown sugar
1 tsp of garlic powder
1 tsp of cayenne pepper
1 cup chopped fresh pineapple
1 cup chopped onions
2 cups of cooked basmati rice
1 tsp of dried ginger
1 tsp of black sesame seeds or toasted sesame seeds
1 tsp of butter
pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
low carb tortillas
In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
Fill tortilla with rice, chicken, cheese, sour cream, and pico.
Squeeze lots of lime over the top
Serve with hot sauce
Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!
2018 is here! I can’t believe how fast the holidays flew by for us! I know everyone usually says “new year. new you”, but this year I have a wedding to get ready for! My game plan is a better healthier version of myself. We already cleaned up all the holiday decorations and removed a lot of the holiday sweets from the house.
Now I am not a big snack person, but I think that is what has been holding me back. So instead of my usual one medium meal and one big meal a day I am going to have tiny meals throughout the day. I have also decided to give up diet coke Sunday-Friday. If I do well during the week I’m going to allow myself to have it on Saturdays because it really is my all time favorite treat.
One of my favorite foods in the world are burritos. Breakfast, lunch or dinner there is a burrito for every time of the day. Obviously burritos are not going to help me on my health journey so I had to think outside of the tortilla. Burrito bowls are my go to at places like Chipotle, but I wanted to make it a little bit healthier.
You can definitely switch out the ingredients that I used to make it even lower in calories. The most important ingredient for me is the homemade pico de gallo. I could eat this on literally anything. Yesterday I had some red pepper hummus and celery, but I topped each bite with pico because I am obsessed!
I had so many recipes planned for December! Sorry I have not had a chance to post very much. I have had a very very busy month. I was with my company for 11 years and I suddenly had a great opportunity to make a very big career change. The beginning of December I moved to a new company and started a completely different career! On top of that I have some very big news!!!!
Patrick proposed! He surprised me with my mom’s original engagement diamond which is what I’ve wanted since I was a little girl. It has just been a whirl wind ever since!
I think I’ve taken maybe 4 days off this entire month.
The cool thing is I still have been creating recipes and pictures so I will have tons of content for the new year!
I hope you all understand why I needed the sudden time off!
Wowee that was a mouth full! This chewy brown sugar cookies are rolled in coconut then toasted to perfection before filling the middle with chocolate hazelnut spread. These cookies stayed perfectly soft and chewy for several days after baking! I honestly liked them even better the day after baking. They were delicious warm from the oven, but the brown sugar was so much more prominent the following day.
If you aren’t a fan of coconut you can easily skip it, but I looooooved toasted coconut! Rodelle launched another cookie campaign this year and I am so excited to be a part of it! A lot of the brand ambassadors came together to bring you Cookies By The Dozen ! Check out the link to see all the other cookie recipes!
These are easy to package for gift giving! While the center never truly sets you can layer with parchment paper to avoid a mess. I think they look amazing in cookie tins. I used a healthy amount of Rodelle Vanilla Extract and a sprinkle of the Rodelle Organic Cocoa. These cookies remind me of a super soft chocolate chip cookie, minus the chocolate chips!
This is a sponsored conversation written by me on behalf of Pagoda®.The opinions and text are all mine.
The holidays are almost here! We are planning a holiday game night soon and I have been trying to come up with fast easy appetizer recipes. Last year for our Christmas game night we prepared a lot of sandwich platters. This year I wanted to try something our guests could just pop into their mouth instead of having them put together a sandwich. I know the traditional appetizer is a dip of some sort, but we usually are not very traditional when it comes to our food! We love big bold flavors. If you have been following my blog for a while, you already know we love going out to eat dumplings and egg rolls. I know not everyone has easy access to authentic restaurants so I was planning on making dumplings and egg rolls by hand! As busy as the holiday season is I knew I would never have time and how many of my readers would have time? Thankfully Pagoda® carries a variety of appetizers!
My two favorites are definitely the Pagoda Chicken Egg Rolls and the Pork Potstickers. The egg rolls come individually wrapped and the potstickers come in 2 packets making it easy not to waste anything!
You can make them party ready by slicing the egg rolls into bite size pieces. My guests usually prefer something on the spicy side so I sprinkled a little crushed red pepper and fresh jalapeno over the top of the dumplings. I served my egg rolls with a side of cabbage and my dumplings with just a little of the dipping sauce drizzled over the top. Just imagine your favorite holiday platter loaded with these super tasty bites! We always have lots of disposable chopsticks on hand for our guests. These holiday treats are great in one or two bites and will be easy to grab with chopstick confidence!
If you have ever been to an Asian market you know how hard it is to find a sauce to go along with your recipe. We have countless bottles of dumpling sauce experiments in our pantry. When you buy Pagoda they provide the perfect serving sauce in the box! The egg rolls come with a sweet chili dipping sauce, while the dumplings have a savory lime ponzu sauce. Additionally, Pagoda snacks are made with no certified artificial dyes, no MSG, no trans fats, no PHOs, no high fructose corn syrup, and no preservatives!
Publix is currently running a digital coupon just in time for the holidays. You can check out the Publix weekly digital coupons here to save money on your next Pagoda snacks! Hot and crispy appetizers with barely any prep time? Ready in 20 minutes? Sign me up!
We are all about some turkey in our house. I love trying different cooking methods in search of the perfect juicy bird. For those of you that do not want to go the traditional route this year I definitely recommend trying a beef roast. It is even easier to prep than a turkey and it is absolutely delicious with all the traditional Thanksgiving sides.
The chimichurri is so fresh! I love drizzling it over the roast and veggies. Honestly we like dipping super soft rolls into our sauce too! I like a super thick crust on my roast. You do not have to char your meat as much as I did, but I promise it was fantastic! I just love the difference in textures between a crunchy seasoned crust and super juicy buttery meat.
Smoked Gouda mashed potatoes are totally optional, but a big must in our house! The meat is so perfect by itself you could just roast off whatever veggies you have and serve.
My all time favorite sandwiches consist of prime rib or roast beef. Layers of beef with a horseradish mayo, fresh lettuce, tomato, and peppers with some sort of melty cheese. I blame my dad. To this day he lives to find hole in the wall restaurants with incredible prime rib sandwiches.
Flavorful crusted beef roast with fresh chimichurri.
For the beef-
One beef roast or prime rib round 8 pounds (more or less based on your serving needs)
5 garlic cloves smashed
2 tsp of sea salt or kosher salt
2 tsp fresh cracked pepper
1 tsp of garlic powder
1 tsp of dried oregano
1 tsp sugar
1 tsp of crushed red pepper
2 tbsp of butter, melted
1 cup of water
¼ cup of soy sauce
⅛ cup of Worcestershire sauce
2 tsp olive oil
For the chimichurri:
1 cup of chopped fresh parsley
½ cup of chopped fresh basil
1 garlic clove
¼ cup of olive oil
2 tbsp of red wine vinegar
juice from one large lemon
salt and pepper
1 tsp of honey
Use a fork to poke holes all over the beef roast
In a large bowl mix together the water, Worcestershire, soy sauce, red pepper, garlic, sugar
Add the beef and marinade in the refrigerator for at least 30 minutes
Dry the beef with paper towels and sprinkled liberally with the salt, pepper, garlic powder, and oregano
Preheat the oven to 325 degrees
In a large pan add a little olive oil and on medium high heat sear the meat on each side
Move to a roasting pan and drizzle with a little more olive oil
Roast for 30 minutes then check the internal temp
(I just leave the thermometer in and cook until 120 degrees)
Drizzle a little melted butter over the top and add a little more salt and pepper (just a pinch)
Cook until 130 degrees for medium rare
Let rest for at least 15 minutes this will bring the temp to around 135-140
For the chimichurri:
In a food processor combined all the ingredients and pulse until smooth
Add more olive oil if you want a more liquid consistency
Season with the salt and pepper to your taste
This roast is so juicy and packed full of flavor! You can even slice up the leftovers (if you have any!) for roast beef sandwiches! Just imagine a little of that roast on a soft fluffy roll with the chimichurri… yuuuum.
Don’t forget to tag me @kelliericecakes if you try this recipe out!!!! Happy eating! 🙂
Blueberry muffins are my all time favorite snack. I love the bakery style muffins with the sugary tops! Big juicy pieces of fruit in every bite make them healthy though… right?
When I partnered with Macon Appliance Mart I knew I wanted to incorporate my favorite blueberry muffin recipe. This time I added pumpkin and pumpkin pie spice to give it some fall vibes. I’ve always loved mixing blueberry pie filling with frozen or fresh blueberries for a little extra sweetness! These jumbo muffins will be a breakfast (or snack!) to remember this holiday season!
I’m just going to keep this post short and sweet because these really are just so simple! This is one of my favorite recipes to pull out when we have company. Most of the time we have the ingredients in the pantry and it is super easy to throw them together!
1 can of blueberry pie filling (rinsed and drained)
1 cup of frozen or fresh blueberries
¼ cup of pumpkin puree
½ tsp of salt
2 tsp vanilla extract
1 tbsp of pumpkin pie spice
2 tsp of baking powder
2 cups of AP flour
1 stick of soft butter
1 cup sugar
2 eggs room temp
½ cup of milk room temp
extra sugar or brown sugar for topping
Preheat oven to 350 degrees
In a mixing bowl stir the butter and sugar
Add in the eggs and vanilla
Mix in the pumpkin
Add the blueberry filling and frozen/fresh blueberries
Mix in the dry ingredients on low - flour, pumpkin pie spice, baking powder, salt
Finish with the milk and stir lightly until just combined
Pour into jumbo muffin tins
Top with sugar
Bake until golden brown about 20-25 minutes
Just a few tips to make sure they come out perfect every time!
As you know I was lucky enough to bake these muffins in a Viking Range kitchen. I tried baking them in a convection oven and a regular oven both at 350. The muffins almost doubled in size in the convection oven and were so light and airy. They came out slightly denser in the regular oven, but were super moist. I think the moral of the story is Viking just has awesome ovens, but if you have access to a convection oven definitely try it out!
Room temp ingredients – this always works for me. When ingredients are all the same temperature they just mix together so easy.
Rising the pie filling- I know this part seems strange, but I promise it is important! One you are taking off all that extra sugar and two you are controlling the moisture you are adding into the batter.
Fresh or frozen blueberries? Honestly either work just fine. I personally buy fresh blueberries then freeze them. I want them to hold their shape as long as possible in the muffins.
Final sprinkle of sugar- natural sugar works the best, but I usually use brown sugar just because I always have it on hand.
This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!
I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!
This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!
The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone). This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.
I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.