Lowfat Blackberry Cheesecake

You’d be surprised at how rich and delicious this Lowfat Blackberry Cheesecake is. It has all the creamy texture of a New York style cheesecake, but with a hint of tangy blackberry flavor and almost none of the fat.

Fifteen years ago, a woman and a made got married. I’m sure there was more than one, but this one woman is celebrating their anniversary in epic style! She has reached out to blogging community and asked for bloggers to help her celebrate her anniversary with…


“Why cheesecake?” you ask? Well, they didn’t have a traditional wedding cake. They had cheesecake. We had red velvet cake for ours and we ate.it.all! Because there was just us on a mountain.

But this isn’t about our wedding. This is about Camilla of Culinary Adventures with Camilla and her anniversary.

She had seven different cheesecakes that were topped with a tuille that was printed with different words on them; passion, love, joy, friendship, etc. That is a pretty cool idea! I’m sure she was razzed by bakers for serving cheesecake at her wedding but, seriously, it was her wedding! She should have been able to serve sandwich cakes if she wanted!

So, when Camilla reached out and asked for bloggers to help her celebrate her 15th wedding anniversary, I immediately signed up! Camilla is an amazing blogger, super sweet, and I would do anything to help her out. It also helps that I was planning on making a cheesecake anyway. Perfect timing!

I don’t know why I’ve been dying to make a blackberry cheesecake. I just have. I get these ideas and they just sit there until I either make them, or get distracted by new shinies. Oooh.. Shinies!

See what I mean.

But something about the sweet and tart blackberries that lend themselves to be perfect for a cheesecake made me just want to get in the kitchen and whip one up. Yes. It’s that easy. You just whip one up! I used my food processor.

Oh! Did I mention that this baby is pretty low in fat? So, yeah. There’s that, too. Actually, all my cheesecakes are pretty low in fat. And they’re pretty tasty, too! They’re not dry at all. They are super moist and taste just as rich. Honestly!

Just look at that sheen right there! You know that’s going to be nice and moist. And get a load of that color! It’s full of delicious blackberry flavor. You could make a berry coulis to serve on top or just top it with some whipped cream and a few berries like I did here. OR you could simply macerate some with some sugar and serve that on top. Either way you top it, this cheesecake is light, luscious, and delicious.

Yes, mine did get a little brown around the edges. I think I had my racks set too close to the top of the oven. Make sure your racks are in the center and that the cheesecake is in the center of the rack. It’s important to keep the heat even for cheesecake cooking. That’s why some put it in a water bath to cook it. I don’t do that. I’ve only done that once and it didn’t turn out any differently than not putting it in the water bath. Now, the only dessert I put in a water bath is the steamed pudding I make for Christmas.

Oh and yes, I usually do point out what’s wrong with my pictures.

I hope you have enjoyed celebrating Camilla’s 15th wedding anniversary with us. There are some tasty treats to be seen from the other bloggers participating in the celebration. Make sure to scroll down and see what everyone else baked up in celebration.

What did you have at your wedding?

Lowfat Blackberry Cheesecake

By A Kitchen Hoor’s Adventures

Published 3/25/2015

You’d be surprised at how rich and delicious this Lowfat Blackberry Cheesecake is. It has all the creamy texture of a New York style cheesecake, but with a hint of tangy blackberry flavor and almost none of the fat.


  • 1 1/2 cups low fat graham cracker crumbs
  • 4 tablespoons butter (I used Parkay butter spray)
  • 16 ounces fat free cottage cheese
  • 16 ounces nonfat plain yogurt
  • 16 ounces fat free cream cheese
  • 1 1/2 cups fresh blackberries
  • 1/2 cup seedless blackberry preserves
  • 1/2 cup blood orange juice


  1. Combine the cookie crumbs and melted margarine until a coarse meal forms. Wrap the bottom of an 8 inch spring form baking pan in aluminum foil and press cookie crumb mixture into bottom and 1/2 inch up the sides. Refrigerate until the filling is compelete.
  2. Put the yogurt in a strainer lined with cheesecloth, coffee filters, or paper towels and allow to drain for 1 hour. Drain the cottage cheese in the same manner for 30 minutes to an hour.
  3. Place the blackberries, preserves, and orange juice in a small saucepan and simmer on low until the cottage cheese and yogurt is drained. Remove from heat and, using a fine meshed sieve, strain the seeds making sure to use a spatula to press the pulp through the sieve.
  4. Preheat oven to 350.
  5. Combine both in the bowl of a food processor and process until smooth. Cream the cream cheese and sugar until smooth. Add 1/3 of the cottage cheese mixture to the cream cheese and beat until completely incorporated and smooth. Add the remaining cottage cheese mixture and process until completely smooth. Add the egg substitute and process until smooth.
  6. Pour in the blackberry mixture and process until combined and smooth.
  7. Pour the filling into the springform pan being careful not to disturb the crust. Bake for 30 minutes. Turn and bake an additional 20 – 30 minutes or until barely set in the center.
  8. Remove from oven and allow to cool completely. Carefully wrap the springform pan in plastic wrap and chill in the refrigerator for at least 3 hours before serving.

Yield: 8

Today we are helping Camilla of Culinary Adventures with Camilla celebrate her 15th wedding anniversary with waaaayy more than #fifteencheesecakes.

Here’s what everyone brought to the cheesecake table, listed in alphabetical order. Enjoy!

  1. Berry Cheesecake Bars by Baking and Creating with Avril
  2. Cherry Cheesecake Bites by Cookaholic Wife
  3. Chocolate Caramel Cheesecake by Dancing Veggies
  4. Chocolate Cheesecake by My Hobbie Lobbie
  5. Chocolate Topped Peppermint Cheesecake by Amy’s Cooking Adventures
  6. Classic Cheesecake with Strawberry Puree by Making Miracles
  7. Cookies & Creme No-Bake Cheesecake by Hapa-tite!
  8. Creme Brulee Cheesecake Bars by Tara’s Multicultural Table
  9. Easter Basket Mini Cheesecakes by Little Bit of Everything
  10. Everyday Cheesecake by Things I Make (for Dinner)
  11. Irish Cream Cheesecake by A Day in the Life on the Farm
  12. Layered Cinnamon Streusel Cheesecake Cake by Famished Fish, Finicky Shark
  13. Lowfat Blackberry Cheesecake by A Kitchen Hoor’s Adventures
  14. Matcha-YuzuCheesecake with a Meyer Lemon Gelée by Culinary Adventures with Camilla
  15. Mini Churro Caramel Cheesecake by Cheese Curd In Paradise
  16. Mini Maple Pecan Cheesecakes by Join Us, Pull up a Chair
  17. Mom’s New York Cheesecake by Taste Cook Sip
  18. Mudslide Cheesecake by Sew You Think You Can Cook
  19. {No Bake} Marshmallow Cheesecake by An Affair from the Heart
  20. No-Bake Pumpkin Cheesecake by Angels Homestead
  21. Ricotta Cheesecake with Shortbread Crust by Living the Gourmet
  22. Samoa’s cheesecakeby Goodie Godmother
  23. Sopapilla Cheesecake Bars by The Savvy Kitchen
  24. Sopapilla Puff Pastry Cheesecake by Pink Cake Plate
  25. Skinny Vanilla Bean Cheesecake by Renee’s Kitchen Adventures
  26. Twix Cheesecake Brownie Torte by Making Memories With Your Kids

Sacko Large #LunchBag Holds ALL THE THINGS!!

Sacko Large #LunchBag Holds ALL THE THINGS!!

I take breakfast and lunch to work 99.95% of the time. Breakfast is 100% of the time, but sometimes I don’t have enough leftovers to have lunch. That’s the other .05%. But for the most part I bring my lunch. Sometimes, in those other OTC lunch bags – over the counter meaning readily available at the store – are just not big enough! 

Take today, for instance. I have sloppy joes, but I don’t want the bun to get all soggy and I don’t want the cheese to disintegrate when I microwave my lunch. So, I have one container for the mix, one for the bun, a baggie for the cheese, my bowl of cereal AND a bottle of milk. It makes closing the usual lunch box a little difficult. If I had even a medium or a larger container it all wouldn’t fit.

Enter the Big Easy Brands Sacko large insulated lunch bag with adjustable shoulder strap. This bag is HUGE! HUGE HUGE! Which is nice. This bag has PLENTY of room for everything you could possibly want to eat. You could also pack a sixer in there and take it to the beach and still have room for sammies and snacks.

So, I did a little test. I grabbed a bunch of containers out of the cabinet to see what all would fit in there. Here we have two 8 cup containers, one 17 ounce container, one 10 ounce container, one 1 cup container, and one 2 cup container. That’s almost 14 cups of food you can put in this bag. And that didn’t even really fill it up! You can see in the second to last picture that there’s still room to add another smaller container or a bag of chips!

This bag is RUGGED! I’ve gone through so many lunch bags it’s not even funny. In the past 7 years I think I’ve been through at least 5? Since I take my breakfast and lunch 99.9% of the time that means at least 2 containers. Also, since I don’t use the fridge at work (except for the milk), I have to add at least two freezer packs.

So, short of ordering one online for $25+ (which wouldn’t last more than 2 years in my experience) I’m stuck with what I can purchase OTC, which doesn’t have a range of sizes. They go from small to individual cooler size. Um…I’m not a construction worker and don’t need to eat THAT much during the day. This bag is the perfect size for me have room for many containers for snacks instead of cramming it all into that OTHER lunch bag. I also have room to bring a nalgene of water from home. No more tap water for me!

I thought I’d put it to the test to see what WOULD fill this baby up! Yup. That’s a 13 cup container.

And it didn’t fill it up. Hmm…what else would fit in there?

Okay. Two 2 liter bottles fit in there. And there’s still room. Can they both fit?

And there you have it! It holds two 2 liter bottles AND a 13 cup plastic container. Some wine and a salad for a picnic? I couple of bottles of water and sammies? You name it! It can probably hold it. Saying this bag is hugs is an understatement. And the elastic on the side is all that and holds a bag a chips!

And, it also appears to be very sturdy. I haven’t put it through a complete test, but trust when I say I will. The seams are excellent. It zips without issue (the new one I bought before this one has issues with that). It’s just well made!

And the strap? Since I can carry more, I don’t need to carry a messenger bag to put the rest of my beverages in. Now, I don’t need the messenger bag at all! The strap is nice and long and thick enough to stay on my shoulder. LOVE that.

I highly recommend this lunch bag. Yes, I received a free one to try from Tomoson but all opinions in this review are 100% my own!! If it sucked, I would tell you. It definitely DOES NOT suck!

Some other satisfied customer comments: 

“My guys work 12 hour shifts at their security jobs, which means they are gone for several meals during the day. A standard lunch bag just does not hold enough for a 12 hour shift. Since they work nights and in a semi-remote location, the option of going somewhere to pick something up just isn’t there. So having a lunch bag that will hold all they need is important.

When I got the Sacko Large Insulated Lunch Bag with Adjustable Shoulder Strap I was excited. I knew it was big enough to do the job for my guys!” – Lois Jones

“I pack both my breakfast and lunch to take to work with me, so finding a bag to accommodate both can be a challenge…..until now. This lunch bag is big….really big! It fits everything I need for breakfast and lunch – plus MORE if I need to. “ – Tamara

“Talk about a lunch box meant for adults. Over Thanksgiving week, we took my stepson out hiking each day and since we don’t like eating out, we packed our lunches each day. The thing I loved most was that we could fit 3 sandwiches, 4 water bottles and all of our fruits & snacks in the box with even more room to spare. It kept the food cold and we didn’t have to worry about anything getting smooshed since there are handy compartments for all of your needs. “ – Naturehippie20

SRC Reveal Groupd D – Lemon Blackberry Popyssed Muffins

Spring and lemons just go together like peanut butter and jelly. In honor of Spring, I made these moist and light Lemon Blackberry Poppyseed Muffins  adapted from Tara’s Multicultural Table.

It’s SRC REVEAL DAY for group D. I love love LOVE SRC!

For those that don’t know, SRC (Secret Recipe Club) is a group of extremely talented food-thousiasts like myself. Once a month, we sign up to participate and once a month we’re assigned a fellow blogger in our group. Once we have found and created or re-created a recipe on the blog we are assigned, we create a post telling everyone about our assigned blogger, their blog, and the chosen recipe on our specified group reveal date. I’m not explaining it all that well. So, you’d better head on over to their website and read about it yourself. It’s awesome and I’ve found some really wonderful blogs to follow and be inspired by.

Like this one!

This month I was assigned Tara’s Multicultural Table. Ironically, we’re practically neighbors. She lives in NoVA and so do I!! The similarities do not stop there.

I love traveling the world from my kitchen. I haven’t been able to travel to many places, but I can from my kitchen. I read about authentic recipes from all over the world and try to recreate them in my kitchen. She’s travel many places and loves to read cookbooks, blogs, and searching for recipes on Pinterest. I have wasted researched many hours on Pinterest and planned many menus from there, too.

Tara has oh so many options! She has baked goods and desserts, lots of delicious main dishes, and some amazing looking side dishes. I’ve pinned many to make later. But, since it’s supposed to be spring, I decided to create something light and perfect for season. I chose her Lemon Poppyseed Muffins for this month’s SRC. I’ve actually been thinking of making lemon poppy seed muffins. I had the poppy seeds and everything. So, when I saw this recipe on her blog I knew that’s the recipe I would be making.

I’ve also had this slight obsession with blackberries lately. I’m not sure why. They just look so pretty and have such a spring type flavor. Besides, they are a delicious pairing with lemons in flavor and in color. The light yellow color surrounding the contrasting purple color. So pretty! Pair this obsession with the lemon muffins and you have deliciousness for breakfast!

In keeping with our low fat lifestyle, I used nonfat yogurt, egg substitute, and some light margarine. Other than that and that blackberries, I’ve kept to the original recipe. And let me tell you they are DELICIOUS! They smelled amazing backing. You could smell the lemon flavor throughout the kitchen. And when they came out of the oven, it took all of my restraint not to eat them all.

They will not disappoint. These muffins are moist and delicious. They have a light, lemon flavor with the tang of the blackberries and just enough sugar to round out all the flavors. They are perfect with some coffee, some tea, some ice cream, other muffins, anything. Honestly, they’re scrumptious. I imagine these will fly out of the pan at work.

I was so lucky to have been assigned Tara’s blog this month. I’m a sponge for recipes from all over the globe which made choosing one difficult. So many of her recipes were right up my alley! I love traveling the world from my kitchen. I hope you do, too!

If you do, I highly suggest you head on over to Tara’s blog and find some tickets to travel. She has so many recipes to choose from. Make sure to follow her on Facebook, Pinterest, and Twitter to see what she’s been up to. Also make sure to visit the other group D bloggers and see what they cooked up!

Lemon Blackberry Poppyseed Muffins

By A Kitchen Hoor’s Adventures

Published 3/23/2015

Spring and lemons just go together like peanut butter and jelly. In honor of Spring, I made these moist and light Lemon Blackberry Poppyseed Muffins adapted from Tara’s Multicultural Table.


  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh blackberries
  • 2/3 cup sugar
  • 1/2 cup egg substitute (or 2 large eggs)
  • 3/4 cup nonfat yogurt
  • 1/2 cup light margarine (or butter) melted and cooled
  • 1 tablespoon fresh lemon zest
  • 1/4 cup fresh lemon juice
  • 1 1/2 teaspoons vanilla extract


  1. Preheat oven to 400.
  2. Line muffin tin with 16 cupcake liners and lightly spray with cooking spray.
  3. Combine the flour with the baking powder, baking soda, salt, and poppy seeds. Lightly combine with a whisk. Remove two tablespoons of the flour mixture and toss with the blackberries in a small mixing bowl.
  4. Beat the sugar with the egg substitute in a small bowl with a whisk until the sugar dissolves. Add the yogurt, butter, lemon zest and lemon juice and stir until combined.
  5. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just combined. Allow to set 5 minutes then fold in the blackberries.
  6. Using an ice cream scoop, fill the liners 3/4 full. Bake at 400 for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove from the oven and allow to cool in the pan 5 minutes and then remove to a wire rack to cool completely, if you can wait that long.

Yield: 16

Italian Beef Fajitas

A mash-up of Italian flavors with southwest serving, these Italian Beef Fajitas are not only tasty and different, but they’re quick and fun! Perfect for your busiest of weeknights.

Mash ups. Don’t you just love them? Take two types or styles of food and put them together to make a completely new recipe. Like this recipe. I took the method of creating a fajita and put it with some deliciously Italian marinated beef with onions and peppers.

I was thinking sausage with peppers and onions. Then I thought about the Italian marinated chuck roasts Dad used to make. We’d slice the meat pretty thin and serve it up with veggies and tater. Because Dad was all about 3 squares: meat, potatoes, and veggies. We always had to have a representative from each of the three categories before we sat down to dinner.

Then I got to thinking; take a cheaper piece of meat, marinate it to death, flash grill, then slice thinly against the grain. This is how you get the chuck tender steaks and the flat iron steaks to be delicious and tender. That’s how Dad used to get chuck roasts to taste delicious! The key is to slice thin against the grain.

I initially thought London broil for this recipe; it would be a perfect cut of meat. But they had these delicious chuck tender steaks marked down at the grocery. Don’t you just love marked down meat? For me, it’s almost always the tougher cuts which are always perfect for slow cooking or marinating. I bring them home and immediate freeze them until I’m ready to cook them up for dinner. Sometimes, it makes our cost just a few dollars, which is awesome if you’re trying to reduce your food bill.

What does one normally serve with fajitas? Rice and beans, of course! This meant I had to come up with an Italian spin on the typical rice and beans. There’s garlic and there’s Italian herbs and spices in the rice. There’s cannellini beans in the rice. There’s Italian stewed tomatoes in the rice. That rice right there tastes FANTASTIC! I couldn’t wait to have that rice for lunch. And I did. And it was goooooooooooooood.

I can’t wait to make another mash up recipe. I’ve done a chicken Kiev stir-fry and a Tex-Mex stir-fry because stir-fry is a quick and easy way to prepare a delicious dinner! What mash up recipes have you cooked up or tried?

Italian Beef Fajitas

By A Kitchen Hoor’s Adventures

Published 3/22/15

A mash-up of Italian flavors with southwest serving, these Italian Beef Fajitas are not only tasty and different, but they’re quick and fun! Perfect for your busiest of weeknights.


  • 1 pound eye of round steak
  • 1/2 cup red wine vinegar
  • 2 tablespoons onion powder
  • 1 tablespoon Italian seasoning
  • 1 tablespoon garlic powder
  • pinch crushed red pepper
  • 2 cups thinly sliced onions
  • 2 cups thinly sliced bell peppers
  • 8 fajita size flour tortillas
  • 1 cup shredded mozzarella cheese
  • 1 cup diced red onions
  • 1 cup diced tomatoes
  • 2 cups cooked rice
  • 14 ounces Italian stewed tomatoes, chopped
  • 14 ounces cannelini beans, rinsed and drained
  • 1 teaspoon minced garlic
  • 1 teaspoon minced basil


  1. Combine first six ingredients (steak through crushed pepper) in a zip top plastic bag and marinate 30 minutes to one hour.
  2. Cook rice according to package directions omitting salt and fat. Add the cannelini beans, stewed tomatoes, minced garlic, and minced basil simmering until the beans are warm. Keep warm.
  3. Preheat the broiler. Broil the steaks 3 to 5 minutes on each side or until desired degree of doneness has been reached. Allow to rest 5 minutes.
  4. Place two tortillas on each of 4 plates. Top with onion and tomato. Divide the meat evenly between the 8 tortillas and top with cheese. Serve with 1/2 cup of rice.

#Foodie FriDIY – Spring Has Sprung. Or has it?

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Can I just say, I’m getting a little tired of the snow? Seriously. We have this coming up tomorrow.  Honestly?  A Winter Weather Advisory on Friday??  Just when I thought Spring was on it’s way here.  What was I thinking??

I am LOVING all the chatter and participation in the Facebook threads.  I hope you’re already a member.  If not, what are you waiting for??  It’s an amazing group of people.  They’re all so helpful and want to promote your work!  So, just head on over there and sign up already!

Another way to help us all grow is the new Pinterest board and the new and improved Features and Favorites board.  Just click on the Pinterest link, fill out the form, and pin away!  We are seeing increased repin numbers every week.  It’s just growing and growin.  Also is the Features and Favorites board.  Repin to your heart’s content on that one.

Okay, enough talk!  Let’s get to the party!!

To help this fabulous party grow, please place a button on your sidebar or somewhere in your link up post so people can see that you’re partying with us at #FoodieFriDIY. 



Follow A Dish of Daily Life / Michelle Nahom’s board Foodie Fridays on Pinterest.

Michelle @ A Dish of Daily Life Mila @ The Girl and the Kitchen Christine @ Curried Cantaloupe Petro @ The Seaman Mom Christie @ A Kitchen Hoor's Adventures Jenny @ Honey and Birch Image Map


In hopes of bringing some Spring vibes to the area, I’ve rounded up some Springtime freshness in some DIY, cleaning tips, and delicious recipes.  I hope it works!  *fingers crossed*


And now…on to the party!

This is a food & DIY party…please make sure you link up a delicious food recipe or new DIY.  By linking up to #FoodieFriDIY, you give our hosts permission to use your photos in features and/or roundups. You will of course be credited with a link to your blog or a specific post featured. By linking up with us, you also agree to be notified of future link parties.

While we love repeat performances, we LOVE to see the new recipes and DIY you’ve whipped up this week.  Please make sure to link up a new link each week.  Make sure to share some posts to the Facebook group while you’re at it!

The Simple Baker Silicone #MacaronMat Review

I know I’ve talked about my obsession with macaron. Even as short as a few days ago. So, you can imagine my delight when The Simple Baker was offering up their macaron mat for free on Tomoson to put the test. Jumped at the chance is an understatement.

I have several silicone baking sheets. I even have that other, brown, macaron mat my mother brought me from her trip to France. I mean, how official is that? Granted I think these are actually an Italian creation, but still. Now, don’t get me wrong. I love all the silicone mats I have, especially that one from Mom because, well, it’s from my mother! Who thought of me on her trip to France. Hello!

So, this #macaronmat had some pretty tough competition. I knew I could easily put it to the test and give it a fair review. And that’s what I’m doing now. Reviewing this awesome silicone, macaron mat.

I was super excited when I received the package. It came in this handy box. Inside the box, the mat was in a custom fit plastic bag. I initially thought I could store it in that bag, but it was too difficult to even attempt to put the silicone mat back into that bag.

Unlike the other silicone mats I have which I keep rolled up, not tightly mind you, in a drawer, this #macaronmat from The Simple Baker didn’t maintain a slight curve when I unrolled it. Yes, even though it arrived rolled up, it didn’t maintain any of that shape. The older ones I have a slight curve when I unroll them for use. It’s not a big, but sometimes can be a pain.

I love the colors. I’m not usually a pink person, but for some reason, this band of pink on the edge just brightens my day. Maybe it has something to do with the reason I’m taking this mat out in the first place, who knows? I also love the template already printed on the mat. And LOVE that you can make animal shapes with it. That is just too cute and super convenient. Better than my putting some printed templates under the other type of mat, piping my macaron, and then forgetting to remove the paper before baking.

The dot in the center is your starting point. Then, depending on how big you want the cookies, you pipe halfway, all the way, or just beyond the circle. Then add the ears if you want. I may try that next time. Bunnies for Easter? I’d have to extend the ears a bit, I think.

See how uniform the are? You can easily get them all to be the same size. Even with the paper template underneath or the other mat, I still manage to pipe inconsistent sizes. With this mat, I was easily able to keep them all uniform in size and shape.

I decorated these just a bit with a piece of coconut on top. Even after releasing the air bubbles and allowing them to rest, they still stay within the circle and all still appear to be of the same size. That’s the hardest part, I think; when they’re all baked and cooled and you have to match tops to bottoms. If none of them are the same size, then that’s the hardest part of making these cookies.

And hot out of the oven! See the feet? I know. I’m obsessed with seeing those things. But you can see how evenly they baked, too. The feet are almost the same size and shape for all the cookies on this mat.

Now. Here’s the interesting part. I’ve been making these cookies for well over a year now. In all the time I’ve made them and taken them out of the oven I’ve never heard them crackle. Okay. I see that puzzled look on your face. When I took these out of the oven, the macaron on this mat crackled when they released from the mat. Meaning, as soon as they were cooled and ready to fill, the let you know. It was most interesting thing I’ve ever heard while baking these cookies.

And just look at these cookies!! Yes, there’s a few air bubbles in there. I guess I didn’t bang them on the counter as hard as I thought. I need to bang harder. But, they’re so pretty with the feet, the smooth-ish tops, the sliver of coconut on top and the dark chocolate ganache in the center. How can you not want to order this silicone mat to bake perfect little macaron like these?

I keep forgetting to put something decorative on top to the cookies. This time, I remember! I took some of the coconut chips and broke them into smaller pieces. These I placed on the macaron before I let them air dry. That way, the coconut chips are essentially part of the shell. This meant I needed to pipe the same size and shape cookies on the other mats. OR only put coconut on half of the shells on the tray. I wasn’t that smart. I had to make sure to pipe the same size and shape on another mat. Hm….does that mean I need to get another one of these mats? Now, there’s a thought.

With results like this, you can bet I’ll be using this mat every time I bake macaron from now on. Between this mat and other brown one, I think I’ll set on silicone mats for macaron. Now, I just need pans!!

I know. I’ve teased you with images of these beautiful cookies. You can hope on over to Burlap Kitchen to check out the recipe and read all about it.

The Silicone Baker has some excellent products! I hope you will check out their site and their store on Amazon.

I received this item for free but all opinions are my own.

AKHA Showing My Irish Roots … er RECIPES!

I’m Irish! I know. Shocker.

Since I’m always slow on the uptake and cannot for the life of me eat Irish food on any other day of the year, I’ve decided to round up my fave Irish influenced and potato recipes.

Loaded Baked Potato Bread

Honestly. Who doesn’t want to plow into this bread? Potatoes, cheese, bacon, and onions all wrapped up into a convenient to eat bread. And yes, OF COURSE it’s delicious! I couldn’t stop eating it. And I’m not kidding.

Stout Braised Chuck Steak

Beer is a wonderful and flavorful addition to any soup or stew. I added it to this recipe for some heartiness to the broth and to help break down the toughness of chuck steak. It made this steak like butter on the plate.

 Irish Brown Soda Bread

What St. Patrick’s Day is complete without a wedge of this tender, flaky, sweet bread alongside some corned beef and cabbage?

Stout Soaked Cherry Chocolate Bread

Dried cherries are soaked in stout overnight and then rolled into this deliciously sweet bread WITH chocolate. Toast some up for breakfast!

Slow Cooking Bandwagon Guinness Beef Stew

I call it bandwagon because I jumped on the blogger bandwagon and whipped up a batch. That’s how easy, simple and tasty this stew really is. You can throw it together in a heartbeat and have a hearty meal on the table when you get home.

Braised Corned Beef and Cabbage with Stout Mustard Glaze

The stout and the mustard really do pair well with the tender and slightly salty corned beef. Then add the sweet cabbage and potatoes and you’ve got a delicious boiled dinner!

And finally…

Corned Beef and Cabbage Enchiladas

I had to think of something interesting and different to make with all that left over corned beef. Actually, there’s usually NOT any left over by the time we are finished eating. I could eat my weight in corned beef. Truly. I kid you not. All *cough* pounds of me!

So, I hope you’ve enjoyed this highlight of some of my favorite Irish or Irish inspired recipes. Here’s to another scrumptious St. Patrick’s Day!