Key Lime Cheesecake

We are making a cheesecake today!

This particular variety is, in fact, a Key Lime Cheesecake, and it is the perfect dessert to celebrate the end of summer.

Key Lime Cheesecake is exactly what it sounds like. It is a classic cheesecake, pumped up with the refreshing taste of lime juice and zest. A graham cracker crust is absolutely essential. And, also, this may or may not be a cheesecake with which I won an office bake-off (spoiler: it is!)

Now, look. I am no master baker. For a long time, cheesecake seemed like one of those dishes that you just leave up to the professionals. I first dipped my toes into the cheesecake world with a pumpkin cheesecake around Thanksgiving a couple of years ago and it went surprisingly well and was also insanely delicious. Fast forward to today, I am no longer totally petrified of cheesecake, thanks to a few key tricks I learned. For a smooth and creamy cheesecake that sets up perfectly, doesn't run all over the oven and doesn't crack down the center, always be sure to do the following:

- Bring ALL ingredients to room temperature, and make sure your cream cheese is very well softened (but not melted). Room temperature ingredients blend together so much better, and things are less likely to seize or congeal.

- If you are making a homemade crust, such as graham cracker, chocolate wafer or ginger snap crusts, be sure to pack it into the bottom of the pan VERY well. I like to use the bottom of a measuring cup. This ensures the crust goes out to and up the edges, and also has no cracks or holes.

- Do not over mix ingredients. Mix until smooth and thoroughly combined, but do not whip at high speed! Whipping the ingredients will introduce air bubbles into the batter, which burst in the oven and ultimately lead to the dreaded crack down the middle.

- After making the filling, tap the bowl on the countertop with some force about 30 times before pouring into the crust. The purpose of this is again to release any lingering air bubbles.

- Double line the outside of your springform pan with aluminum foil. You want to be absolutely sure that no filling will run out and no water from your water bath seeps in. The water bath should come up about halfway to the foil line.

All you need to do is follow these techniques, as well as being sure to follow any written measurements, for a truly irresistible cheesecake. This cheesecake is sooo creamy, yet is still light and refreshing from the citrus. The graham cracker crust is a perfectly sweet compliment to the tart lime juice. If you like whipped cream, feel free to garnish the top with a few squirt of whipped cream! I needed to make sure this particular cake traveled well, so I decorated it simply with a few extra graham cracker crumbs and a lime wedge!

The upcoming holiday weekend is the perfect time for a big baking adventure, and I think you are ready for cheesecake!! Let's get cooking.

Hot Crab Dip

Here's where I see myself for the rest of the summer:

Evening time, dining outside with good friends, eating a big dish of this Hot Crab Dip with crostini and celery for dipping, plus a chilled glass of white wine to wash it all down.

Yes, seriously. This dip is the real deal. Bring it to your next potluck or BBQ or game night and watch it disappear.

Like any good dip, this one is creamy and cheesy, melty and bubbly. Fresh lump crab meat is mixed into every bite. I amp up the flavor with a few sprinkles of smoked paprika, a glug of Worcestershire sauce, and a shake of celery salt. 2 types of cheese give this dip a little something extra-special: parmesan, for a salty nuttiness, and muenster, for the ultimate meltiness (YES, cheese. I know we aren't supposed to be combining cheese and seafood but for some reason, hot crab dip is a very delicious exception to this rule).

Besides the fact that this dip is so. ridiculously. delicious, it is also sure to become one of your all-time favorites because of how super simple it is to make! Just mix it up, spoon into a casserole dish, sprinkle with parm and bake until golden brown and bubbly. That's it. A few stirs and a little patience is all that stands between you and a perfect summer dip :-)

Here's what you need for Hot Crab Dip* (Print Recipe!)

8 ounces lump crab meat
4 ounces cream cheese, softened
1/4 cup sour cream
1/4 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
2 green onions, white and light green parts only, thinly sliced
1/2 cup grated parmesan cheese, divided
1/2 cup grated meunster cheese
1/2 tablespoon smoked paprika
1 teaspoon celery salt
cracked black pepper to taste
crostini and veggies for serving

Here's what you do

Preheat oven to 350 degrees. In a medium bowl, combine all ingredients except 1/4 cup of parmesan and stir until well combined. Pour into a small casserole dish and spread smooth. Sprinkle remaining parmesan on top and bake for 25-30 minutes until bubbling and golden brown. Garnish with additional green onions or paprika if desired and serve with crostini and vegetables.

Note - depending on the size of your casserole dish, you may want to place the dish on top of a sheet pan to prevent oven spills. This may add 5 to 10 minutes to your cook time.

*Adapted slightly from Will Cook for Smiles

Fried Goat Cheese Salad

Sooo, 3 of my last 5 recipes have included goat cheese. I'm just a tiny bit obsessed...

This, however. THIS is the recipe for only the BIGGEST lovers of goat cheese. Those of us who order a dish at a restaurant simply because there's goat cheese in it. Anyone who can make a meal of crackers with goat cheese and fig jam. Someone who understands that the funky tang and creaminess of goat cheese is something you can't get anywhere else.

This is a Fried Goat Cheese Salad and it is basically everything I have ever wanted. It is tangy, tart, sweet, and crunchy. Although there is a little bit of work involved to bread and fry the cheese, it's an elegant appetizer or meal that can be made in no time at all with just a bit of planning.

Besides the goat cheese, which, no doubt, is the star of this dish, this salad is made up of some very simple but very delicious ingredients. I like mixed field greens as the base, topped off with a sliced green apple, toasted walnuts, dried cranberries, finely crumbled feta, thinly sliced scallions and your favorite balsamic vinaigrette. If goat cheese doesn't tickle your fancy, this salad base would be just as delicious with grilled chicken or shrimp!

To be sure the goat cheese fritters stay together, keep their shape and don't melt all over the pan, you want to be sure to freeze the cheese at 2 different intervals. First, after slicing into rounds and then again after breading. I did notice that the egg at times would slide right off the goat cheese round. The best way to avoid this and get a really strong breading is to beat the egg vigorously until totally combined. Beyond these minor modifications, if you've ever breaded chicken before - you can absolutely make this! And you should! Seriously, I am soooo obsessed with this recipe! I hope you are too!

Zucchini, Goat Cheese and Potato Frittata

This here is a very fine frittata recipe that is sure to be in our breakfast, lunch and dinner menu rotation all summer long!

There are many reasons to love frittatas, and at the top of that list for me is:

They are easy and delicious.

They are customizable--a perfect clean-out-the-fridge meal.

They feed a crowd, and on a budget to boot!

This Zucchini, Goat Cheese and Potato Frittata is simple yet elegant. It's the kind of meal you can throw together in no time, plus any leftovers will make a spectacular breakfast the next day! The key to making a frittata exciting is adding layers and layers of flavor, and believe me when I say there is no shortage of that here!

We'll start by sauteing diced onions in a bit of butter and olive oil to start. I cut the zucchini and red potatoes into thin rounds and saute them with the onions to soften the veggies and develop a beautiful golden brown color (which translates to flavor!) The egg mixture is also getting an extra boost of tastiness thanks to freshly grated parmesan cheese and lots of freshly chopped parsley. Let's not forget the goat cheese--creamy, tangy goat cheese AKA my food love language. It's such a simple addition but trust me when I say it brings the whole dish together!

As for cooking vessels, my preferred choice for frittatas is a well-seasoned 12-inch cast iron skillet. I love the slight brown crust the cast iron creates, and it is naturally non-stick. If you don't have a cast iron, any oven proof skillet will work -- just be sure to use a good amount of butter and olive oil to prevent sticking. Also, letting the frittata sit for about 5 minutes after baking will help prevent any additional stickage!

Zucchini Bread

I know what they're saying. Summer is almost over. Back to school is in full swing. I ate pumpkin spice Cheerios with pumpkin spice coffee for breakfast. I had a pumpkin beer yesterday.

But this recipe cannot wait until next summer. There's still plenty of zucchini at the farmers market and grocery store. Even if it isn't the prettiest zucchini, it will still make an AMAZING loaf of Zucchini Bread.

This bread is so simple to make, but it is certain to impress. Loaded with zucchini, cinnamon and sweet vanilla extract, it's everything you could want whether it's for breakfast, a snack, or dessert. In my mind, zucchini bread is banana bread's far superior cousin. The zucchini is not nearly as heavy as banana, both in texture and in flavor, and thanks to the extra water in the summer squash this bread stays fresh and moist for days and days!

I can promise you that wherever you take this bread, everyone will be begging for the recipe! Might I recommend it for your Labor Day barbecues or to bring as a thank you for your next overnight host?

After making this bread many, many times, I have a few tips for you to make this as delicious as possible!

- This bread requires quite a bit of zucchini, so I find a food processor with the grater blade is the fastest and most efficient way to grate it.
- I have used the small grate and the large grate, and although the flavor is just wonderful either way, I prefer the texture of the finer grate.
- I like to make this in one big 10 inch/1.5 pound loaf pan. This requires a little extra cook time depending on your oven. Another alternative would be to cook this up in 2 smaller (8.5 inch) loaf pans instead. Be sure to check the done-ness about 10 minutes sooner to ensure the edges don't get overcooked.
- To remove as much excess moisture as possible, sprinkle the grated zucchini with a pinch of salt and allow it to sit for 5 minutes. Using 2 paper towels, press out as much water as possible and drain.

Crockpot Teriyaki Chicken Lettuce Wraps

I have your new favorite dinner recipe, right here!

There's no oven involved (but we do get to break out our slow cookers!), every bite is packed with flavor and texture, and this recipe is so super simple! It's a win/win/win.

These Crockpot Teriyaki Chicken Lettuce Wraps are bursting with sweet. sour, and spicy Asian flavors. It's like drippy teriyaki chicken meets fresh and crunchy spring rolls, all tucked together in a piece of fresh, tender bib lettuce. They are light yet satisfying - a perfect summer meal or appetizer! Let's walk through it all...

It all starts with the most unbelievable teriyaki chicken, which we whip up with very little thought thanks to our Crockpots. It starts with chicken breasts and chopped onions layered in the bottom of the pot, doused in an amazing teriyaki marinade. The marinade is quite simple and packed with tasty ingredients you probably already have on hand - teriyaki sauce, soy sauce, sweet chili sauce, lime juice, garlic and ginger. After 4 to 5 hours cooking on high, we simply shred up the chicken, thicken the sauce with a bit of cornstarch, and pile it high on our wraps!

Besides the lettuce, I love adding a handful of vermicelli rice noodles to each leaf of lettuce. The rice noodles soak up the glorious sauce from the chicken and give the whole dish a little more oomph. To finish up, we just need a few simple fixin's. I'm partial to cilantro leaves, sesame seeds, and a squirt or two of sriracha.

Now, this dish...sure, it's a little messy. Your fingers are going to get sticky and you may get teriyaki sauce all over your face. But trust me - for a dish this delicious, it's worth it!

5-ingredient Mocha Latte Popsicles

Summertime and the living's easy.

And hot. It's very hot.

Now, I admit. I am not one who knows how to deal with the heat well. I don't like being hot, I hate the feeling of being sweaty and uncomfortable. I also hate bugs. I am just so pleasant to be around this time of year!

To help with my aforementioned issues with summer in general, I made us super-simple, super-refreshing, creamy and energizing popsicles! They are 5-ingredient Mocha Latte Popsicles to be exact, and I just love them so much! Homemade popsicles are the best way to keep cool in this summer heat, with seemingly endless tasty combinations to make. Plus - absolutely NO cooking is involved...no hot oven, no open flames on the stovetop, thank goodness!

The base of this recipe is a can of that magical ingredient called sweetened condensed milk. If you've ever made key lime pie, you've likely encountered this luxuriously decadent liquid. Nothing can compare to it. It'll add just the right amount of sweetness and creaminess we need to replicate the "latte" portion of this popsicle. Next, we will whisk, whisk, whisk some good, old fashioned chocolate syrup into a cup of strongly brewed coffee...that's the "mocha"! Do you see where I'm going with this?

So, there's sweetened condensed milk, coffee, and chocolate syrup...that's 3 ingredients. To tie everything together, we will add a bit of milk and some pure vanilla extract for a gourmet touch. That's right, that's all you need for this beautiful pops! I'm going to guess you probably have everything you need stashed away in your pantry or fridge, so what are you waiting for? It's popsicle time!

Recent Eats - Volume 5 and Memorial Day Recipes!

Raise your hand if you're excited for the long weekend! *Raises hand super high*

My husband and I have a long list of house to-dos, and we will probably be spending an absurd amount of time in the garden center at Home Depot. I've never done much landscaping or gardening, but luckily we have that little thing called the internet (speaking of, how did anyone own a home, plan a wedding, or cook anything before the internet?!) It's been a little quiet around here, but I have been doing a bit of cooking and eating! Check back next week for new recipes, and see below for Memorial Day Cook Out inspiration!

It's totally acceptable to make your own birthday cake

Last weekend, we had some friends over for a joint birthday party and housewarming party, and I whipped up a homemade funfetti cake to celebrate. No matter what cake I'm making, I always use this easy yellow butter cake from The Kitchn and Joy the Baker's classic buttercream. I added about a cup of sprinkles to the batter and viola! Funfetti!

Grilling season!

I got the most ah-mazing birthday present from the hubs--a new gas grill! I had been saying how badly I wanted a grill now that we have a backyard, and now those dreams have come true! For the maiden voyage, I grilled up some beautiful bone-in pork chops and simply brushed them with BBQ sauce in the last 10 minutes of cooking. I also made grilled corn on the cob, which our friend smartly taught us is even better when slathered in butter and sprinkled with lemon pepper! Seriously, you have got to try this! What's your favorite meal to cook on the grill?

Doughnut Mastery

A friend and I recently took a doughnut-making class at The Cambridge School of Culinary Arts where we learned how to make 3 different varieties of doughnuts! Baked, fried, berliner, the works! I had never eaten doughnuts for dinner until then..,and wow was it delicious! I have a whole packet of doughnut recipes to get through, but these Boston Creme Doughnuts were so addicting. I mean...

Memorial Day Round-up!

As the unofficial kick-off to summer, it's very important that we jump into Memorial Day Weekend with some super tasty recipes. Here are some of my favorite summer cook-out recipes and I think you'll love them, too!

Fresh Corn and Pesto Salad

Watermelon, Feta and Spinach Salad

Caprese Pasta Salad

Creamy White Bean Dip

Spinach and Artichoke Hummus Dip

Spiked Ginger Tea Lemonade

Lemon Bars

Vanilla Coconut Macaroons