Chocolate-Espresso Cheesecake

This is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings.         Chocolate-Espresso Cheesecake Crust: parchment paper 6 tablespoons all-purpose flour 2 teaspoons instant espresso 1/4 teaspoon table salt 1/4 cup butter 3 ounces bittersweet chocolate, chopped 1/2 cup granulated sugar … Continue reading

Blueberry Pie with Lattice Crust

My 15 year old made this pie today. It is cover recipe is from the June 2000 issue of Bon Appetit magazine. It is divine. The recipe makes 8 servings.  We topped ours with vanilla ice cream.         Blueberry Pie with Lattice Crust 4 (1/2-pint) baskets blueberries 3/4 cup sugar 1/4 cup all purpose … Continue reading

Toasted Oat-Almond Muesli

Toasted Oat-Almond Muesli This cereal is so tasty. I love the flavor of the toasted oats and almonds. Toasted Oat-Almond Muesli and a big mug of dark roast is a perfect way to start the day! This recipe is from Vegetarian Times February 2010 issue.           Toasted Oat-Almond Muesli 1/2 cup … Continue reading