Coconut & Orange Cheesecake Bars

Toasted coconut make the foundation for this delicious cheesecake infused with fresh squeezed California orange juice from the tree in my back yard. Fresh and creamy this is perfect (and easy!) for a warm summer night. I doubled this recipe to fit into my beautiful scalloped dish passed down to me from my late great-aunt Jannie.

Ingredients:

1/2 cup coconut

3/4 cup graham cracker crumbled

2 tablespoon sugar

1 teaspoon fresh zested orange peel

1/4 cup melted butter

1 8oz package cream cheese softened

1/3 cup sugar

1 teaspoon vanilla

1/4 cup fresh squeezed orange juice

1 egg

1 mango halved seeded and chopped for garnish

Preheat oven to 350 degrees F. Spread coconut on a baking sheet and bake uncovered 2-3 minutes or until toasted.

For crust: place 2 tablespoons of roasted coconut in a food processor. Add graham cracker crumbs, sugar, and orange zest. Mix to combine, and slowly add melted butter by alternating off and on until the mixture comes together. Press into the bottom of a 9x9 pan. Bake 10 minutes and then cool on rack.

And after butter is added 

Pressed into pan

For filling: in large bowl beat cream cheese, sugar, and vanilla with mixer until combined. Add orange juice and beat until smooth. Stir in egg and pour mixture over baked crust.

Bake 15 minutes or until center is just set. Cool, then cover and chill 2 hours. 

Spoon mango onto bars and sprinkle with remainder of toasted coconut. 

Spaghetti Carbonara

This is a classic Italian dish my family loves. It's a recipe that has been in my family for years, and is definitely a staple  for get-togethers. It's filling, delicious, and quick to make, plus everyone always gets seconds. 

Ingredients:

1 box your choice noodles (classic uses spaghetti, but why not mix it up a bit!)

1 lb bacon sliced 

1/4 cup onion

2 tablespoons grease (reserved from cooked bacon

4-5 eggs

3 tablespoons milk or cream

1 1/2 cup grated Parmesan 

Boil a pot of water and cook pasta as directed, then drain and return to pot.

Meanwhile fry bacon and onions until bacon is crisp. Reserve grease as directed. Add milk to bacon mixture and simmer on low heat.

Beat eggs and add Parmesan. Mix bacon and then egg mixture with pasta in a large pot, and toss until eggs are partially set. Serve warm. 

As you can see I used penne pasta, and added grilled chicken for extra protein. Get creative with yours too! Personalization is the best way to create a memorable dinner staple.

Wheat Cinnamon Scones

May I just start with holy delicious! Really felt that baking itch tonight and these babies jumped out at me from my handy Pinterest board. Easy to make and easy to please. Lets begin!

Scones:

2 cups wheat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup butter

1 egg yolk

3 tablespoons honey (or agave)

1/3 cup buttermilk (or substitute 1/3 cup milk and 1/2 teaspoon orange or lemon juice)

Crumb topping:

1 egg white

3 tablespoons sugar

1 teaspoon cinnamon

Glaze:

1 cup powdered sugar

4 teaspoons milk

1/2 teaspoon vanilla

Combine the flour, baking powder, baking soda, and salt. Cut in butter until mixture is crumbled.

In a separate bowl combine egg yolk, honey, and buttermilk. Then mix into dry mixture until dough forms.

Place dough on floured surface. I used a round pizza pan to avoid having to transfer surfaces but it will work either way. Roll the dough out to 1/2 inch thick and try to keep dough in a rounded shape, then cut into eight pieces like a pizza.

Whisk egg whites together and brush onto dough. Then mix together sugar and cinnamon and sprinkle evenly over the dough. 

Place the dough into an oven preheated to 400 degrees for 10-11 minutes. While the scones are baking mix together the powdered sugar, milk, and vanilla until glaze forms. 

 Once the scones are out of the oven pour the glaze over them immediately. Let cool for 2-3 min before serving. Enjoy!