Lemon Cheesecake Squares

I was looking for a lemon bar recipe that doesn’t take too many eggs for a large pan so it would be easy to replicate. I found a recipe online that has cream cheese in it that only takes 4 eggs for a large pan. Cream cheese is your friend if you are egg allergic or do not eat eggs! This is the modified recipe using yogurt as egg replacement along with a couple more tweaks to the original recipe to make it stable.

Lemon Cream Cheese Bars

Base:

Mix together:

  • 2 cups graham crumbs
  • 1/2 cup flour
  • 1/2 cup brown sugar

The cut in until crumbly:

  • 1/2 cup cold butter

Press into a tin foil lined 9 by 13 pan and bake for 15 minutes at 350 degrees F .

Top:

In a large bowl, mix together until creamy:

  • 2 pkgs softened cream cheese (250g each)
  • 1 and 3/4 cups white sugar

The add in and mix well:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • zest of 4 lemons
  • 1/2 cup lemon juice
  • 6 tbsp flour
  • 1 tsp baking powder
  • 1 tsp vanilla

Pour over top of baked crust and bake another 30 minutes at 350 degrees F until the top is set. Cool completely and refrigerate for a few hours before cutting.

 

 

Christmas Yule Log

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This is my attempt at a Christmas Yule Log. I saw some being made on a cooking competition last Christmas and was anxious to try an eggless version! My first couple of tries last year flopped. This past year I discovered the vegan world was using aquafaba, aka bean juice, for egg replacement and since then I have made meringues with it. https://myegglessworld.com/2016/11/21/meringue-cookies/.  To make a traditional sponge for a yule log, it requires beaten egg whites so I was hoping the aquafaba would work. My theory was correct and this recipe turned out great!

Sponge

Sift together dry ingredients:

  • 2 cups flour
  • 2 tbsp cornstarch
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cocoa powder

In a large mixing bowl, beat together until frothy and opaque but not glossy:

  • 1 and 1/3 cups sugar
  • 3/4 cup aquafaba (juice from unsalted canned white beans or chick peas) whipped with the sugar until frothy and slightly thickened

It will look like this:

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Then fold in the dry ingredients into the aquafaba mixture until incorporated.

Then, mix in:

  • 1/2 cup plain unsweetened yogurt

 

When the yogurt is mixed in thoroughly, the sponge mixture will still be thick. Scoop out onto a parchment-lined 12 by 17 inch jelly roll pan. Dip a large spreader in a class of hot water and patiently spread the cake, dipping the spreader in the hot water as needed until the batter is evenly spread.

It will look like this when spread:

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Bake 13-15 minutes at 350 F degrees. Let cool in pan for 2 minutes. Sprinkle the top lightly with sugar and flip onto another pan lined with parchment paper. Cover with a clean towel and let cool for another 2 minutes. Trim the edges  and roll up into the parchment paper while still very warm. Let cool while rolled up.

Filling

Whip together:

  • 2 cups whipping cream
  • 4 tbsp icing sugar

You want the cream to be fairly beaten but not butter. Too runny and it will not hold up inside the roll. Carefully unroll the cooled sponge and fill with the cream and gently roll back up. Refrigerate for half an hour.

Whipped ganache

In a small saucepan heat until simmering:

  • 1 and 1/4 cups heavy cream

Remove form heat and whisk in:

  • 1 and 1/2 cups semi-sweet chocolate chips

Chill in the fridge until cold. Then whip until a frosting-like consistency.

To assemble: Cut a section of the filled yule log on an angle and position on the side of the main log. Frost with the whipped ganache. Run a fork through the ganache and sprinkle with icing sugar.

 

 

Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Cheesecake Bites

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I do have a few cheesecake recipes on the blog that would be scrumptious to make for Christmas. But, if you want a simple, no-bake recipe that will delight your Christmas guests, then this is it. Two ingredients!! Plus toppings. A friend made these a few years ago and I have been making them every Christmas ever since! They taste like a bite of Cheesecake.

Cheesecake Bites

  • One 250g pkg softened cream cheese
  • 1 and 1/2 cups semi-sweet chocolate chips or chopped chocolate, melted

Cream the softened cream cheese, then add in the melted chocolate and beat well. Put in the refrigerator or freezer until hard enough to roll into balls. Once hard, roll into bite-sized balls and then roll into toppings. If covering in melted chocolate, freeze first until hard before dipping in chocolate.

Potential Toppings:

  • Coconut
  • Crushed Candy Canes
  • melted White Chocolate
  • melted dark or milk chcocolate
  • nuts (if making for no allergies)
  • Cocoa powder

Apple Cinnamon Scones

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These are a great breakfast item and especially tasty in the fall when the first apples come out.

Apple Cinnamon Scones

Sift together dry ingredients:

  • 2 and 1/4 cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Cut in:

  • 1/4 cup cold butter

Then add in:

  • 1 large apple peeled and grated
  • 1/2 cup milk
  • 1/4 cup plain unsweetened yogurt (equivalent to 1 egg)

Mix until dough just comes together. You may need a bit more milk if its too dry. Form into a flat circle and cut into 6 scones. Brush the tops with cream and sprinkle with cinnamon sugar.

Bake 400 degrees F for approximately 15 minutes on a parchment lined baking sheet. Makes 6 large scones.

Crepes

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My son has been asking me to make crepes for the past few weeks. Tonight was the night for a good-bye to summer, hello back-to-school celebration which seemed like a good time to make crepes! (Actually, the celebration was just eating crepes!)

Crepes

Sift together dry ingredients:

  • 1 cup flour
  • 2 tbsp sugar
  • pinch of salt

Add in wet ingredients and whisk together until smooth:

  • 1 and 1/2 cup milk
  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs or egg replacer equivalent to 2 eggs)
  • 1/2 tsp vanilla
  • 1 tbsp melted butter

In a large skillet melt a little extra butter for each crepe. Pour around 3 tbsp of batter in the skillet and swirl to spread out the batter quickly. (This may take a couple of tries to get used to the technique and get it thinner. When it starts to brown, gently flip it over and cook for a few more seconds. (When you take them out of the skillet it is just as easy to try and slide them off using a spatula as a guide). Fill and top them with ice cream, berries, sauces, etc. Or simply enjoy them with maple syrup for breakfast!

Makes about 6-7 crepes.

Cheddar Cheese Scones

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Tonight is chili night in my house. 🙂 These cheddar cheese scones are delicious with chili. You can add a pinch or two of cayenne to spice these up as well.

Cheddar Cheese Scones

Sift together dry ingredients*:

  • 2 and 1/2 cup flour
  • 1 tbsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

With a pastry blender, cut in:

  • 1/2 cup cold butter

The add and mix in:

  • 1 cup grated cheddar cheese

Then add the wet ingredients and mix gently until it forms a soft dough:

  • 1/4 cup plain unsweetened yogurt (equivalent to 1 egg)
  • 1 cup milk with 1 tsp vinegar

With a rolling pin, roll out on a lightly floured surface and cut into scones. You can do this by forming the dough into a circle, flattening it and cutting it into triangles. Makes 8 large scones.

Bake 400 degrees F for approximately 15-17  mins.

Note: If you want to kick these up a notch, add a pinch of cayenne pepper to the dry ingredients!