Welcome to the last post of TripleSBites – oh what a week this has been! From Brussel Sprouts to Caribbean Rice and Beans to VooDoo Fries, so many incredible recipes thanks to so many incredible products from our sponsors. With that another HUGE thank you to the incredible sponsors from this event, it has been a pleasure working with all your amazing products.
For my final post I knew it needed to be something BIG and something sweet! When it comes to dishes that say I love you to my valentine, there is only one sweet treat that can come close to Creme Brulee: Cheesecake! In place of the standard wedding cake, we had a three tiered Dulce de Leche Cheesecake which is why I knew making my own version was the perfect way to end the challenge. This cheesecake is a twist on the standard and not just in the size department with a bit of ginger to spice things up!
Cream together the sugar and cream cheese for 10 minutes, then add the eggs one at a time before adding the vanilla, ginger, and Greek yogurt.
Continue creaming together for 5 minutes.
Preheat oven to 325
Mix together the graham cracker crumbs and melted butter then press in to the bottom of a cupcake tin or other small tin, then go half way up the sides. Spoon in the cheesecake mixture and fill to the top.
Bake for 25 minutes, or until a toothpick comes out clean. Turn oven off and allow cheesecake to cool in the oven for 10 minutes before removing. Place cheesecakes in fridge, uncovered, and allow to cool for at least 3hrs.
The cute little containers came from Ikea, an awesome find in their “last chance” section! The best part is that they can unfold for those who want to enjoy their treat outside of the wrapping. I topped these mini-treats with fresh berries that I heated up a bit in order to create a bit of a sauce. No need for sugar!
This has been such a fun week, I’m so beyond thankful that I was able to participate in this! These recipes have been sexy, saucy, and spicy – and filled with love. Thanks to everyone who has stopped by, and for anyone that hasn’t signed up for the giveaway go and do it NOW!!!!
Triple S Bites – Sponsor Round-up and THANK YOU!!!!
Today’s TripleSPost is a bit different – no recipe just a huge THANK YOU to all the fantastic sponsors and bloggers who made this possible! I have been able to try so many incredible products, including a number of which that aren’t available in my area, and with that been able to make recipes that wouldn’t have otherwise been possible. From the time saving herb pastes from Gourmet Gardens, to the incredible Caribbean style hot-sauce from Pirate Jonny’s it’s been one taste sensation after another.
A few of the products I received came ready to enjoy as they were, such as crunchy chickpeas from 2 Armadillos and tea infused chocolates from Spicely. I brought out all four flavors of chickpeas I got from 2 Armadillos for a game day with friends, along with the two types of chocolates from Spicely. By the end of the day there were no chocolates left and only a handful of the spicy cayenne chickpeas – one bag went completely missing before I could even try one!
I still can’t believe how many delicious things I got to try during TripleSBites, and can only hope that these products (Roasted Beet Vinigrette) start showing up on local shelves soon! Now for a recap of all the recipes I’ve been able to make during this challenge thanks again to these fantastic sponsors!!!
I can’t believe it’s already day 5 of TripleSBites! Last night we had our awesome twitter party, which included a few of our awesome sponsors and lots of tasty recipes. Today’s feature is one that takes a bit of prep work but offers a great twist on a classic dish. While a few of my twists on Mac & Cheese haven’t been blogworthy (hello, cauliflower) but this one is out of the world! To save some time I used a few of my Gourmet Garden treats and also added just a touch of a new goody: Chili Cumin from Acala Farms. Normally I use mustard seed in my mac & cheese but decided to switch it up this time!
Another HUGE HIT! For a quicker version, drop the baking part and serve right after mixing everything together. Always been a big fan of the breadcrumb crunch but some nights there just isn’t time. If using a gluten free pasta, add 2 tbsp of milk to the dish before baking to prevent the noodles from drying out.
I can’t believe today is already day 4 of TripleSBites – I’ve had so much fun thinking up recipes that fit the theme of “sexy, saucy, spicy” that I just want to keep going! The event ends on Monday and my last recipe is a BIG one involving special equipment in order to pull it off – go big or go home right? Today’s special ingredient also fits the description of “going big” as VooDoo Chef’s RED spice is out of this world! I first tested it out last week while making my loaded potato soup, adding a bit of smokiness to the dish, but today’s dish really allowed the spices to shine all on their own.
There’s no denying that I enjoy potatoes, a quick ctrl+f of my recipe page will quickly prove this point – and with that I’m always trying to find new ways of working with them. After making the soup, I wanted to try the spices with potatoes in a more intense pairing and with that debating doing a gratin of some form. Then I caught a glimpse of a very old commercial, and remember the awesomeness of Shake ‘N Bake. I might be a vegetarian now, but as a kid I loved helping my mom toss the chicken in a bake and shake it all up. While they did eventually release a potato version, I don’t remember ever trying it – but figured that if it worked for them it would work for me.
Doing the shaking in two parts really works the best – otherwise the spices and the oil tend to just clump at the bottom of the bag and not join the party. I served this with some awesome vegan mayo that I got from another TripleSBites sponsor! Being able to enjoy a saucy spicy mayo that was free of gelatin was fantastic, the consistency is a bit looser than a standard mayo but oh my goodness is it every tasty. Intensity Academy also offers a fantastic Chai Sweet Chili sauce that I also received as a gift, but so far I’ve only used it on a non-vegetarian dinner that I served the husband (it was a hit!).
Note: While I did receive the VooDoo Chef RED spices for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Day 3 of TripleSBites – a saucy, sexy, spicy collection of recipes from 20 incredible bloggers! So far I’ve featured one of my Valentine’s favorite vegetables, a delicious pink treat, and today I’m featuring a spicy dish that is sure to heat things up. I’ve mentioned before how when I first met my husband he wasn’t a fan of the spicy, and how over the years (5 this spring!) he has acquired a taste for the hot, hot, HOT! So when the I was Pirate Jonny’s Caribbean style hot sauce I knew I HAD to use it to make something special for my better half. This dish features a bunch of vegetables along with two types of beans some brown rice and for those that want it: cheese! Basically all the things my husband loves, minus Old Bay.
Grated Cheese, Sour Cream, and/or Avocado for topping
Heat the olive oil in a large pot over medium heat. Add the garlic, onion, and green pepper and cook for 10 minutes. Stir in the corn and cook for an additional 5 minutes.
Add the rice, and toss well in the oil and vegetables for a minute before adding the stock, hot sauce and rotel. Bring to a boil, then cover, and bring to a simmer. Cook for 25 minutes, then stir in the beans and fluff the rice and allow to sit for 5 minutes.
Serve and top with cheese, sour cream, and/or avocado and Enjoy!
Not going to lie – this sauce packs a bit of a punch! However it is more than just a hot sauce, there are other flavors going on which is key to me. Don’t get me wrong, I enjoy hot sauce but there has to be something else going on beyond the HOT portion – and this sauce has it. Next on my list is to check out their Guava Girl Hot Sauce, mostly because of the name, but it also sounds like another sauce that will more than just a “hot sauce”.
Note: While I did receive the Cherry Chipotle Not Ketchup for free as part of participating in TripleSBites, I was not required to use or mention the product outside of acknowledging receipt of the product. All opinions are totally my own.
Don’t forget to check out the giveaway for your chance to try some of these incredible products! Also, be sure to check out all the other bloggers below!