This antipasto tortellini pasta salad features al dente cheese tortellini, chickpeas, fresh mozzarella, sundried tomatoes, veggies, basil, and creamy Italian dressing. It’s the perfect side dish for BBQs or a quick and easy picnic lunch!Continue reading “Antipasto Tortellini Pasta Salad”
Creamy lemon pasta combines bright lemon, rigatoni, pine nuts, and basil for a delicious, summery dinner. Inspired by the traditional Italian dish, pasta al limone, this meal is cozy yet light.Continue reading “Creamy Lemon Pasta with Fried Pine Nuts”
Bucatini carbonara with sausage & greens is a super simple, cheesy, and cozy pasta dish! With minimal ingredients, this dish comes together in just minutes for a quick, savory dinner.Continue reading “Bucatini Carbonara with Sausage & Greens”
The best Sicilian pizza made with a very simple homemade dough and topped with lots of fresh mozzarella! This is my husband’s family’s recipe passed down for generations.Continue reading “Best Sicilian Pizza + a High-Altitude Version!”
Aperol spritz granita made with dry Prosecco, strawberry, orange, and lemon. A refreshing, boozy summer treat!Continue reading “Strawberry Aperol Spritz Granita”
Homemade pizza with soppressata, creamy mozzarella, fresh basil, shallots, parm, and a drizzle of hot honey. The ultimate salty, spicy, and sweet combo!Continue reading “Pizza with Soppressata, Basil, & Hot Honey”
Meatball subs with homemade fried meatballs, marinara, garlic bread, and lots of melty
I am unashamed to admit that I am currently involved in a love affair with a cheesecake. I have to say, this is fairly out of character for me, considering I’m not a huge cheesecake fan – cheese = yay! cake = yay! cheesecake = meh. Many of my friends and family are cheesecake lovers, but I tend to fall more towards the creme brulee side of the custard spectrum – I can’t resist a burny-caramely top, and I hold firmly to that belief. I find many cheesecakes to be a little too creamy, or even worse, crumbly, and oftentimes they aren’t sweetened enough, leaving the filling reminiscent of a bagel that’s been sitting on the counter getting cold. Not a pretty visual there? Well, that’s how the
cookie cheesecake crumbles, and I think there absolutely needs to be a seminar on how to properly bake a damn cheesecake. Sorry, not sorry – I’m putting an end to this.
Okay, maybe I have a holier-than-thou attitude towards cheesecake, but seriously, have you ever read reviews on any NY cheesecake recipe? Good lord, those east-coast peeps have a cheesecake power complex of epic proportions. (Okay, I really do get it though – you’re a tried and true New Yorker, and you’re desperately trying to recreate the cheesecake your grandmother used to throw together sans recipe. I promise, my family has been trying to do this with my grandmother’s enchiladas for years, and we can’t get it right – this is what happens when you let a Norwegian woman make Mexican food).
Anyhow, let me tell you, those recipe-reviewing-cheesecake-aficionados know their craft – crumbly cheesecake? Waterbath. Chunky chunks of cheese? Room temp the cheese and eggs! Genius. Props to you guys (and your grandma’s tips!). I appreciate you and your power complex (;
And on another note, here I am about to crush your OG-cheesecake loving souls. Because I added mascarpone to my cheesecake. And I added orange zest. And I added amaretto. And the crust is made with almond cookies. And it’s the most delicious, light, wonderful cheesecake I ever did eat. If it makes anyone feel better, I’ve heard a lot of Italian cheesecakes use mascarpone and amaretto! Does that help? Bueller, Bueller?
Anyways, I decided to use mascarpone, because as I said earlier, I don’t love the super-thick, creamy cheesecake in most restaurants (I’m especially looking at you Cheesecake Factory). However, the mascarpone rids of that overly-rich cream cheese taste and adds a fluffy, light texture that I adore. Orange zest was added to get away from the lemon that typically adorns cheesecakes. As for the amaretto, it was almost not added – I stared at that bottle in the grocery store for approximately 15 minutes, walked away from it, and thought, “Sara, that is so not the spirit”, turned back to the liquor aisle, and added it to my cart. It was a dilemma of vast proportions, but it made the cut, and I’m so relieved it did. Alcohol helps desserts always.
Btw I brought this cheesecake to my parents’ house for a family dinner and, I almost freaking DROPPED it while slipping on ice. But not to fear, my clumsy footing still appreciates the sanctity of $12 worth of cheese. I held onto that cheesecake like Harry held onto the Sorcerer’s Stone.
Yes, I did just make a HP reference, and I stand by that decision.
XO Sara Lynn
*Song of the Day: Stay This Way by Peter Bjorn and John