Lemon Layered Graham Cracker Cheesecake

This is from the July 2014 issue of Food and Wine and it is amazing!! I used Trader Joe’s cinnamon graham crackers.

1 1/2 c mascarpone
1 c heavy cream
1 c lemon curd
1 package of graham crackers

Line a 9×5 loaf pan with plastic wrap with 4 inches overhang.

In a stand mixer combine mascarpone and heavy cream on low speed until combined, them raise to medium until smooth and firm, about 3 minutes. Fold in lemon curd and a pinch of salt.

Spread 1/4 inch thick layer of lemon cheese mixture over the bottom of the pan. Arrange a single layer of graham crackers, breaking to fit if needed. Repeat finishing with a layer of lemon cheese mixture.

Cover cake with plastic wrap and place in the fridge for 8 hours or overnight.

Uncover and invert onto a platter.

Serves 10.



Limoncello Triffle


This one is from Jamie Oliver – it’s heavenly! I did not have lady fingers so I used Madeleines – which worked quite nicely.

Juice of 3 oranges
1/3 c limoncello
12 ladyfingers
2 c mascarpone
2 TBSP powdered sugar
1/2 c milk
Zest and juice of one lemon
1 tsp vanilla
1 c raspberries
Chocolate for shaving

Combine orange juice and limoncello in a 8×8 pan. Lay in the lady fingers to cover the bottom.

Combine mascarpone, milk, sugar, lemon zest & juice, and vanilla, whisk until smooth. Spread over lady fingers. Top with raspberries and shaved chocolate.

Serves 8 – 10.

Pasta with Spinach, mascarpone and hazelnuts


What could be better on Meatless Monday than a big bowl of pasta? The toasted hazelnuts really make this dish so don’t leave them out.

8 oz pasta
8 oz mascarpone cheese
Juice of one lemon
2 bunches of spinach
1/2 c toasted hazelnuts chopped
Red pepper flakes

Cook pasta according to package.

In a 12 inch skillet combine the rest of the ingredients except nuts. Cook over low heat, stir in pasta and cook until cheese is melted and spinach is wilted.

Serve topped with hazelnuts and a couple grinds of red pepper flakes.

Serves 4.

Pasta with Asparagus, Green Garlic and Marscapone Sauce


This recipe was inspired by a dish on Chow.com and executed due to upcoming expiration dates. You can use heavy cream, creme fraiche mascarpone cheese. I added some hazelnuts that were left over from the previous nights dinner to give the dish a little crunch.

1 TBSP butter
1 small yellow onion, small dice
1/4 c plus minced green garlic
Salt and pepper
8 oz mascarpone cheese
1 lb pasta
1 lb asparagus, sliced into 1/2 inch pieces
1/4 c hazelnuts, toasted and chopped

Bring a large pot of heavily salted water to a boil over high heat.

Melt the butter in a small saucepan over medium heat until foaming. Add the onion and garlic. Season with salt and pepper and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.
Add the mascarpone and cook over low heat until melted, about 5 minutes. Taste and season with more salt and pepper as needed. Remove the sauce from the heat and set aside.

Add the asparagus to the boiling water. Boil, stirring occasionally, until tender about 4 to 5 minutes.

Add asparagus to sauce and cook pasta according to package. Reserve 3/4 cup of the pasta water.

Add the pasta to the cream sauce, remaining and 1/4 cup of the pasta water. Toss to coat the pasta and vegetables, adding more pasta water by the tablespoonful as needed to reach the desired consistency.

Top with hazelnuts and serve.

Serves 4.

Pasta with Spinach and Speck


This may be the best pasta I’ve made. Of course it is from the last issue of my subscription to Fine Cooking. I made a few tweaks by adding some artichoke hearts, using speck instead of Proscuitto and adding extra lemon zest.

1/2 lb pasta
12 oz baby spinach
4 artichoke hearts, chopped
4 oz speck or proscuitto, chopped
4 oz mascarpone cheese
1/2 c parmigiano, grated
Zest of one lemon

Cook pasta according to package.

In a 12 inch skillet, over medium heat add 1/3 c pasta water and wilt spinach, add artichoke hearts, and cheese, reduce heat to low and stir until creamy. Add pasta and zest, stir until well combined.

Serves 2.

Pasta with Mascarpone & Broccoli Rabe


I always turn to pasta on Monday night, and this week was no exception. I bought some beautiful broccoli rabe at the farmers market and decided to add it to my pasta with mascarpone cheese.

1 bunch broccoli rabe, tough ends trimmed
1 TBSP olive oil
1 TBSP anchovy paste
8 oz mascarpone cheese
12 oz pasta
Parmesan cheese
Pine nuts

Bring a large pot of salted water to a boil, add broccoli rabe and cook 5 minutes. Chop and set aside.

Cook pasta in the water.

Heat a 12 inch skillet over medium heat, add oil and anchovy paste, toss with broccoli rabe and cook 4 minutes. Add mascarpone and cook over low heat until melted and saucy. Add 1/4 c pasta water and stir. Stir in drained pasta. Cook for 2 minutes.

Serve with parm & pine nuts.
Serves 4.

Chocolate Pumpkin Cupcakes


This recipe was inspired and adapted from a recipe I found in Sunset Magazine. I swapped oat flour for regular flour, replaced the oil with more pumpkin and cut the sugar down by 1/2 – the results, yummy and healthy!!

3/4 c sugar
1/2 c buttermilk
2 eggs
1 can pumpkin purée (minus 2 TBSP)
1/2 tsp salt
1 tsp vanilla
2 c oat flour
3/4 c cocoa powder
2 tsp baking soda
1 tsp baking powder

2 TBSP pumpkin purée
8 oz mascarpone cheese
1/4 tsp pumpkin pie spice
1/2 tsp vanilla
Pinch of salt
1/2 c powdered sugar

Preheat oven to 350.

Beat sugar, buttermilk, eggs, pumpkin, salt and vanilla until well blended.

Whisk together dry ingredients. Gradually add to wet mixture, beat until smooth.

Line muffin pan with muffin papers and fill 1/2 way. Bake until toothpick comes out clean about 20 min.

In a medium bowl beat frosting ingredients. Frost cooled cupcakes.

24 servings
4 WW PP per cupcake.