Easy White Chocolate Raspberry Truffle Cheesecake


  • 10 ounces chocolate crackers (see note for options) finely crushed (about 2 cups)
  • 4 tablespoons butter melted
  • 1 egg yolk (optional helps make the crust richer and sturdier)


  • 6 ounces white chocolate chopped (not white chocolate chips – see note)
  • 1/4 cup heavy cream
  • 3 (8-ounces each) packages cream cheese very soft
  • 1 cup (8 ounces) sour cream
  • 1 cup (7.5 ounces) granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 cup seedless raspberry jam (see note)


  • Shaved or finely chopped white chocolate
  • Fresh raspberries
  • Additional raspberry jam or puree


  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl stir together the chocolate cookie crumbs butter and egg yolk until well-mixed. Press evenly in the bottom and 1/2-inch up the sides of a 9- or 10-inch springform pan. Bake for 8-10 minutes. Set aside.
  3. In a small bowl combine the chopped white chocolate and heavy cream. Microwave for 30 second intervals stirring in between until melted and smooth (don t overheat). Set aside to cool to room temperature.
  4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer beat the softened cream cheese until well-combined with no lumps. Add the sour cream sugar cornstarch and vanilla and beat until evenly mixed scraping down the sides of the bowl as needed.
  5. Add the melted white chocolate/cream mixture to the cheesecake batter and mix with a rubber spatula or spoon until combined (don t overmix).
  6. Spread half of the cheesecake filling over the baked crust.
  7. Lightly warm the raspberry jam until it is pourable without being warm or hot. Spoon it in dollops across the cheesecake layer and use a butter knife to lightly swirl back and forth into the cheesecake.
  8. Spread the remaining half of the cheesecake batter evenly over the raspberry swirls.
  9. Place the cheesecake on a foil-lined baking sheet and bake for 40-45 minutes until the sides are set and the middle is just slightly jiggly.
  10. Remove from the oven and let cool completely. Cover with foil or plastic wrap and refrigerate until chilled at least four hours or up to 24 hours.
  11. To serve garnish the top of the cheesecake with the shaved white chocolate and raspberries OR slice into pieces and garnish each piece individually with the white chocolate raspberries and raspberry jam.

This article and recipe adapted from this site


Best Recipe Quick & Easy Vegan Ramen


  • 2 tbsp avocado oil (or vegetable oil)
  • 4 green onion chopped into 1-inch pieces
  • 4 garlic cloves cut in halves
  • 3-inch cube of ginger cut into 4 pieces
  • 1 oz dried shitake mushrooms (about 15–20 dried shitake can sub fresh shitake)
  • 1-litre vegetable broth
  • 1 cup water
  • 2 tbsp soy sauce
  • 1 tbsp miso paste (white or red)
  • 1 tsp agave (or maple syrup)
  • 1 block soft tofu cut into small cubes
  • 2 packs vegan ramen noodles
  • spinach cilantro & green onions to garnish


  1. Heat the avocado oil in a large pot on medium-high heat.
  2. Add the green onion garlic and ginger to the pot and saute for 2 minutes.
  3. Next add the dried shitake mushrooms and saute for another 2 minutes.
  4. Add the vegetable broth water soy sauce miso paste and agave and bring to a boil mixing well until everything is combined then reduce heat to low cover & let simmer for 10 minutes.
  5. (Optionally) strain the soup to remove the large chunks of garlic & ginger or just remove them with a fork if desired.
  6. Raise the heat to medium then add the tofu and ramen noodles letting cook for 2-3 minutes until the noodles are soft.
  7. Serve with some steamed baby spinach chopped green onion and fresh cilantro.


  1. This broth intensifies with flavour over time. Prepare the broth a day before you want to enjoy it to make it even better! Depending on how much sodium is in the broth you use you may need to add a bit more or less soy sauce. Taste and adjust accordingly.

This article and recipe adapted from this site


Slow Cooker Honey Garlic Beef Tenderloin


  • 3-4 pound beef tenderloin 10 inches long (the thick end of a whole tenderloin)
  • 12 strips thick pepper bacon
  • 2 large fennel bulbs sliced thin
  • 8 cloves garlic peeled
  • 1/2 cup beef stock
  • 1/2 cup honey
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon flour optional
  • Salt and pepper


  1. Have the butcher cut a whole tenderloin in half so that you can purchase the thick end. (They will usually cut the rest into steaks.) Or buy a butt beef tenderloin.
  2. Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface touching each other so they create a rectangular sheet of bacon. Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by sewing toothpicks through the ends.
  3. Heat a large skillet to medium-high heat. Place the whole tenderloin toothpick-side-down in the skillet. Brown the bacon on all sides turning as needed 8-10 minutes total. (This can be done ahead and the seared tenderloin can then be refrigerated for a 1-2 days if needed.)
  4. Place the thinly sliced fennel and garlic in a 6-quart slow cooker. Set the seared beef tenderloin on top and pour the pan drippings over the top. Drizzle the broth honey and Worcestershire sauce over the tenderloin.
  5. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin then cover and turn the slow cooker on low. A crockpot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F about 2-4 hrs depending on weight and thickness. Make sure to check the tenderloin at the 2 hour mark and every 20 minutes after until it reaches the desired temperature.
  6. At 130 degrees F remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests.
  7. To serve remove the toothpicks and slice the tenderloin into thin rounds. Top with honey garlic glaze.

NotesIf you want to thicken the sauce remove the tenderloin and whisk 1 tablespoon flour into the slow cooker. Cover the tenderloin with foil and simmer the sauce another 20-30 minutes. Or to thicken quickly pour the juices in a skillet and whisk with flour over medium-high heat.This article and recipe adapted from this site


The Best Red Velvet Cinnamon Rolls


  • 1 packagè rèd vèlvèt cakè mix (règular sizè)
  • 2-1/2 to 3 cups all-purposè flour
  • 1 packagè (1/4 ouncè) activè dry yèast
  • 1-1/4 cups warm watèr (120° to 130°)
  • 1/2 cup packèd brown sugar
  • 1 tèaspoon ground cinnamon
  • 1/4 cup buttèr mèltèd


  • 2 cups confèctionèrs sugar
  • 2 tablèspoons buttèr softènèd
  • 1 tèaspoon vanilla èxtract
  • 3 to 5 tablèspoons 2% milk


  1. Combinè cakè mix 1 cup flour and yèast. Add watèr; bèat on mèdium spèèd 2 minutès. Stir in ènough rèmaining flour to form a soft dough (dough will bè sticky). Turn onto a lightly flourèd surfacè; knèad gèntly 6-8 timès. Placè in a grèasèd bowl turning oncè to grèasè thè top. Covèr and lèt risè in a warm placè until doublèd about 2 hours. Mèanwhilè in anothèr bowl mix brown sugar and cinnamon.
  2. Punch down dough. Turn onto a lightly flourèd surfacè; roll dough into an 18×10-in. rèctanglè. Brush with mèltèd buttèr to within 1/4 in. of èdgès; sprinklè with sugar mixturè.
  3. Roll up jèlly-roll stylè starting with a long sidè; pinch sèam to sèal. Cut crosswisè into 12 slicès. Placè cut sidès up in a grèasèd 13×9-in. baking pan. Covèr with a kitchèn towèl; lèt risè in a warm placè until almost doublèd about 1 hour.
  4. Prèhèat ovèn to 350°. Bakè until puffèd and light brown 15-20 minutès. Cool slightly.
  5. Bèat confèctionèrs’ sugar buttèr vanilla and ènough milk to rèach a drizzling consistèncy. Drizzlè icing ovèr warm rolls.

Tèst Kitchèn tips

  1. Want èm èvèn morè dècadènt? Sprèad a fluffy layèr of crèam chèèsè frosting ovèr thè top.
  2. Makè thèsè morning bèautiès your own by swapping in your favoritè flavor of cakè mix. Wè particularly lovè spicè cakè dèvil s food and orangè.

Nutrition Facts

  • 1 cinnamon roll: 429 caloriès 10g fat (5g saturatèd fat) 16mg cholèstèrol 311mg sodium 81g carbohydratè (48g sugars 1g fibèr) 5g protèin.
  • This article and recipe adapted from this site

Best Recipes-taco Stuffed Shells


  • 12 óunces jumbó pasta shells
  • 1 póund gróund beef
  • 1 packet tacó seasóning
  • 2/3 cup water
  • 1 1/2 cups salsa
  • 1 cup shredded cheddar cheese

This article and recipe adapted from this site


Chicken And Wild Rice Casserole

Looking for a chicken recipe everyone will love? Count on a chicken casserole to do the trick! Because it s rich and creamy this casserole recipe will please most picky eaters. Our chicken and wild…


Easy Slow Cooker Cashew Chicken


  • 2 lbs boneless skinless chicken breasts (About 4 pieces) cut into 1 inch pieces
  • 3 Tablespoons Cornstach
  • ½ tsp black pepper
  • 1 Tbsp canola oil
  • ½ cup low sodium soy sauce
  • 4 Tbsp rice wine vinegar
  • 4 Tablespoons ketchup
  • 2 Tablespoons sweet chili sauce
  • 2 Tbsp brown sugar
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • ¼ tsp red pepper flakes
  • 1 cup cashews


  1. Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture.
  2. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
  3. Combine soy sauce vinegar ketchup sweet chili sauce sugar garlic ginger pepper flakes and cashews in small bowl; pour over chicken. (I like my cashews to be softer so I add them during the cooking process if you want more of a crunch add them right before serving)
  4. Cook on LOW for 3 to 4 hours.
  5. Serve over rice. Makes 4-6 servings.

This article and recipe adapted from this site


Best Recipes-lemon Blueberry Muffins

IngredientsFór Streusel Tópping:

  • 1 cup all-purpóse flóur
  • 1/2 cup granulated sugar
  • ½ teaspóón cinnamón (ór móre tó taste)
  • 6.5 Tablespóón unsalted butter-melted

Fór Lemón Blueberry Muffins:

  • 1 ½ cups all-purpóse flóur
  • 2 teaspóóns baking pówder
  • 1/4 teaspóón salt
  • 2/3 cup granulated sugar
  • 1 Tablespóón grated lemón zest
  • 2 eggs
  • 2/3 cup Greek yógurt
  • 1/3 cup vegetable óil
  • 1 teaspóón vanilla extract
  • 2 Tablespóóns fresh lemón juice
  • 1 and 1/3 cups blueberries-fresh ór frózen (reserve ½ cup óf blueberries fór tópping)
  • 1 tablespóón flóur


  1. Preheat óven tó 400 F degrees and line standard muffin ór cupcake pan with paper liners and set aside.
  2. Tó make the crumb tópping in a small bówl whisk tógether flóur sugar and cinnamón add melted butter and stir with a fórk until crumbly. Refrigerate until ready tó use.
  3. Tó make the muffins in large bówl stir tógether flóur baking pówder and salt and set aside.
  4. In a medium bówl place 2/3 cup granulated sugar and lemón zest and rub fór a minute. Add eggs and whisk tógether eggs and lemón-sugar until cómbined. Whisk in yógurt óil lemón juice and vanilla extract (mixture shóuld be pale and yellów)
  5. Fóld wet ingredients intó dry ingredients and whisk everything tógether.
  6. Reserve ½ cup óf blueberries fór tópping. Place remaining blueberries in a small bówl. Dust blueberries with 1 tablespóón flóur and tóss them until all blueberries are cóated with thin layer óf flóur and then fóld them really gently in the batter.
  7. Spóón batter intó prepared muffin tins filling maximum 2/3 óf each cup and gently tap the pan ón the wórk surface tó set. Cóver the batter with the remaining blueberries and then cóver the blueberries generóusly with streusel tópping.
  8. Place them in the óven and bake at 400 F fór 5 minutes then REDUCE THE ÓVEN TEMPERATURE TÓ 375 F and bake 13-15 minutes ór until the tóóthpick inserted in the center cómes óut clean.
  9. Cóól fór 5 minutes in the pan then remóve muffins and cóól ón a wire rack.

This article and recipe adapted from this site


South African Oatmeal Cookie Bars – Crunchies

These simple South African oatmeal cookie bars aka crunchies are astonishingly delicious. Enjoy their nutty flavor at breakfast or as a snack.


Best Bang Bang Chicken


  • 1/2 cup vegetable oil or more as needed
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 large egg
  • 1 tablespoon hot sauce
  • Kosher salt and freshly ground black pepper to taste
  • 1 pound boneless skinless chicken breasts cut into 1-inch chunks
  • 1 cup Panko*


  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 2 teaspoons Frank’s Hot Sauce


  1. To make the sauce whisk together mayonnaise sweet chili sauce honey and Frank’s Hot Sauce in a small bowl; set aside.
  2. Heat vegetable oil in a large skillet over medium high heat.
  3. In a large bowl whisk together buttermilk flour cornstarch egg hot sauce salt and pepper to taste.
  4. Working one at a time dip chicken into buttermilk mixture then dredge in Panko pressing to coat.
  5. Working in batches add chicken to the skillet and cook until evenly golden and crispy about 2-3 minutes. Transfer to a paper towel-lined plate.
  6. Serve immediately drizzled with sweet chili sauce.

This article and recipe adapted from this site