Orange and Black Cheesecake

Silky, Creamy and kissed with the sweetness of Steviva Fructevia this gem of a no bake cheesecake makes me so happy!


What a joy it was creating a recipe using Fructevia for the first annual Steviva Sweeten It-Up Blogger Recipe Challenge. I'm obsessed you ONLY need to use half as much Fructevia as regular sugar since it's twice as sweet as sugar. My Orange and Black Cheesecake is no bake but be sure and use it in all your baking recipes because it caramelizes and browns exactly like regular sugar.


Just look at this super velvety filling along with tidbits of fresh grated orange zest along with the crunchy chocolate cookie crust and dancing with dark chocolate sauce on top... Oh my! I actually made two and freezed one for later and yes the integrity was perfect. Defrost in the fridge overnight. Just be sure to make the chocolate sauce right before serving.

I appreciate how Steviva Brands stays involved with their fans and cares what we think! They want to know so head on over to the Steviva website to find delish recipes, shop the store or drop them a line. They have a plethora of fabulous sweeteners from Agave Nectar's to Palm Sugars, all hitting below the glycemic index. Follow them along on social media so you don't miss out on fun, new tasty recipes on Instagram, Twitter, Facebook and Pinterest where their mission is to vanquish metabolic disease, one tasty meal at a time! Woohoo! As a reader bonus use code THANKYOU at checkout for 20% off your order, then come back and tell me what your making!





ORANGE AND BLACK CHEESECAKE

Ingredients:

2 cups chocolate wafer cookies, finely crushed
6 tablespoons melted butter
1 envelope unflavored gelatin
1/2 cup pulp free orange juice
4 8 ounce packages cream cheese, softened
1/3 cup PLUS 1 tablespoon STEVIVA BRANDS FRUCTEVIA
1 cup whipping cream
1 tablespoon grated orange zest plus 1 additional teaspoon reserved for garnish
2 ounces dark chocolate
1 tablespoon vegetable oil

How to make:

Combine together butter and cookie crumbs in a bowl. Press into bottom of 9 inch springform pan.
In a small saucepan add gelatin and orange juice, stir over low heat until dissolved. Remove from stove and cool completely. In a mixing bowl, combine cream cheese and Fructevia. Gradually add in the gelatin orange juice mixture. Whip the 1 cup whipping cream until you have stiff peaks. Fold into cheesecake filling and stir in the orange zest. Pour mixture into the crust and chill well, until firm, about 4 hours. Before serving, in a small microwavable bowl, melt chocolate and oil uncovered on high heat for 1 to 1 1/2 minutes stirring every 15 seconds, until melted and smooth. Drizzle over the cheesecake. Garnish with reserved 1 teaspoon grated orange zest and serve.

Saltfish and Goat Cheese Flammekueche

It's time for this years 2017 CFE’s International Saltfish Blogger Recipe Challenge and I'm so grateful to be involved in both the entree and appetizer categories. I wanted to to create an appetizer that was quick and simple but also had delicious and distinct flavor profiles. These Saltfish and Goat Cheese Flammekueche are absolutely worthy of company dinners and also to whip up in no time at all when friends drop by.




You'll need to soak the fish and rinse a few times to rehydrate and to remove some of the saltiness. I began in the morning and did 3 rinses and it was fine by dinner. *Read the package directions. You will also notice the fish plumps up after soaking! Since it's wild caught you know your getting the absolute best quality fish out there!




Saltfish and Goat Cheese Flammekueche:

Ingredients:

1 16 oz. package Buena Ventura Salted Pollack Fillets (rinsed following directions)

1 cup milk

1 clove garlic, grated

Juice of  1 lemon

1 tsp. fresh cracked pepper

4 mini flatbreads, or 2 regular size

1/2 cup greek yogurt

1/2 cup sour cream

1 cup mozzarella cheese, grated

4 oz. crumbled goat cheese

4 slices bacon, cooked and crumbled

1 bunch fresh chives, chopped

Directions:

Pre heat oven to 400 degrees

1. Place fish in shallow baking pan. Add milk, garlic and lemon. Bake covered for 10 minutes. Drain off liquid. Combine the cracked pepper. Flake fish into small pieces using 2 forks.

2. Place flatbreads on large baking pan. Stir together sour cream and yogurt. Spread mixture on flatbreads and then evenly layer on the flaked fish. Layer grated mozzarella then goat cheese equally onto each one then sprinkle with crumbled bacon.

3. Bake for 10-12 minutes or until done and cheese has melted and edges are crisp. Top evenly with chives. Cool slightly and cut into quarters.


You can find lots of delicious and healthy recipes plus stay in the know of future promotions by following CFE International on social media!
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 WHERE TO BUY:
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Sweet and Spicy Saltfish with Veggie Quinoa

First of all a big thank you to CFE International for inviting me to participate in this years CFE’s International Saltfish Blogger Recipe Challenge! It's been a long winter with heavy stews and soups and now that spring is here I wanted to dig in to some of my favorite tastes and brighten up with this easy Sweet and Spicy Saltfish with Veggie Quinoa recipe. I couldn't resist going back to notes of sweet and spicy. I love how the flavors complimented each other and hope you do as well!



Fish is salted in order to preserve it for future consumption. The objective is to rapidly remove moisture while allowing the salt to uniformly penetrate the flesh of the fish. This process occurs through osmosis. Preservation is achieved by reducing the moisture content and it is enhanced by the high salt concentration in the flesh, which prevents the growth of bacteria.


You'll need to soak the fish and rinse a few times to rehydrate and to remove some of the saltiness. I began in the morning and did 3 rinses and it was fine by dinner. You will also notice the fish plumps up after soaking! Since it's wild caught you know your getting the absolute best quality fish out there!




Sweet and Spicy Saltfish with Veggie Quinoa Recipe:
For the Quinoa:
1 cup quinoa
2 cups chicken stock
1 TBSP. olive oil
1/2 yellow bell pepper, diced
1/2 red bell pepper. diced
1/2 cup red onion, sliced
1 cup fresh snow peas, ends trimmed
1 clove garlic, grated
1 TBSP. fresh ginger, grated
1/2 cup diced fresh pineapple
salt and pepper, to taste

For the glaze:
1/2 red bell pepper, minced
2 fresno chilis, seeded and minced
3/4 cup water
4 TBSP. pineapple preserves

Directions:
1 bag Buena Ventura Wild Caught Salted Pollack that has been soaked and rinsed. See package directions.
Pre heat oven to 400 degrees.

Prepare the Veggie Quinoa:
Saute yellow and red bell pepper, snow peas and onion in olive oil for 3 minutes, set aside. Bring 2 cups chicken stock to boil, add quinoa, garlic and ginger. Cover and simmer 15 minutes, until done.
Meanwhile cook the fish in shallow baking pan uncovered for 7 minutes. Remove and cover with foil to keep warm.

Make the glaze:
Bring 3/4 cup water to boil. Add the 1/2 red bell pepper, fresno chilis and pineapple preserves. Continue cooking until thickened and sticky. About 4 minutes.

Add the 1/2 cup diced fresh pineapple to quinoa and fluff.
Plate fish on top of quinoa and drizzle with glaze.

You can find lots of delicious and healthy recipes plus stay in the know of future promotions by following CFE International on social media!
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Facebook
Instagram
Pinterest

WHERE TO BUY:
Kroger 
HEB

Green Tea Cardamom Blondies with Pistachios


When I found out that Simply Sesame was having a blogger challenge I was all in. I'd heard of their creamy spreads before so coming up with a new recipe for them was exciting. They come in in 3 delicious flavors. Pure Roasted Sesame, Vanilla with Almond Bits and Pistachio Morsels with a hint of Cardamom which is the one I chose for this recipe.



If you haven't baked with Cardamom before it's reminiscent of ginger and  Simply Sesame with the Pistachio Morsels and a hint of Cardamom has the perfect amount and it paired so well along with the Matcha Green Tea in these blondies.

Simply Sesame is a fantastic snacking option too. All the spreads are Non GMO, All-Natural and Gluten Free.

Head over to the Simply Sesame website on how to buy and find more recipes and you can purchase directly from Amazon too. Be sure to follow Simply Sesame on Twitter, Facebook and Instagram and stay in the know!

GREEN TEA CARDAMOM BLONDIES with PISTACHIOS


Batter Ingredients:
1 stick butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup Simply Sesame w/ Pistachio Morsels & hint of Cardamom
2 eggs
2 cups flour
1 tsp. salt
1/2 tsp. baking powder
1/3 tsp. baking soda
1 TBLSP. matcha green tea powder

Icing Ingredients:
6 oz. cream cheese, softened
1 1/2 cups powdered sugar
3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom
2 TBLSP. milk
*1 cup chopped pistachios and
1 TBLSP. matcha green tea powder*
(for topping after icing)

Directions:
Preheat oven to 350 degrees.
Lightly spray 9x9 baking pan with cooking spray.

1. In large bowl mix together butter and sugars until smooth. Add eggs 1 at a time. Stir in the 1/2 cup  Simply Sesame Pistachio Morsels & hint of Cardamom until smooth.
2. Add salt, flour,baking powder, baking soda and matcha green tea. Mix until combined.
3. Spread batter into pan and bake 20-25 mins. Until lightly browned.

Make the Icing:
Cream together cream cheese, 3 TBLSP. Simply Sesame Pistachio Morsels & hint of Cardamom, powdered sugar and milk. Pour over warm blondies. *Top with the 1 cup chopped pistachios and dust with 1 TBLSP. matcha green tea powder.*
Cool before cutting into 16 squares.

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