Adaptable Recipes, Food Glorious Food, Holiday Food

Independence Day Desserts

Desserts to top off your celebration

After you’ve had the hotdogs, hamburgers, chicken, ribs, and anything else your family and friends crave, it’s time for dessert. There’s nothing like no-bake desserts to beat the heat. Here are two recipes to end your celebration on a sweet note.

Red, White, and Blue No-bake cheesecake and Black Bottom Chocolate Pie

No-bake red white and blue vanilla cheesecake Martha Stewart adapted by Chamein Canton

  • Easy
  • Prep time 25 minutes
  • Total 40 minutes
  • 10 servings

Ingredient Checklist

15 graham crackers (8 ounces) (Gluten-free graham crackers)

1 stick unsalted butter, melted (vegan butter, or margarine)

3 tablespoons granulated sugar (Swerve sweetener, Splenda granulated, monk fruit sweetener granulated, coconut, raw cane, or turbinado sugar pulsed fine)

1/4 teaspoon kosher salt

2 bars (8 ounces each) cream cheese, room temperature (1 ½ package full-fat cream cheese plus ½ package of light cream cheese, not Neufchatel cheese) (vegan cream cheese)

3/4 cup confectioners’ sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1 cup Greek yogurt (full-fat) (coconut yogurt, plain)

2 teaspoons pure vanilla extract

1 cup heavy cream, whipped (1 cup full-fat coconut milk or 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add ½  teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

2 cups fresh berries

Directions

Instructions Checklist

Step 1

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.

Step 2

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).

Step 3

Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around the edge of the cake; release sides to remove from pan. Top with berries and juices.

Cook’s Notes

When you’re pressing the crumbs into the pan for the crust, use a flat-bottomed measuring cup. It makes it easy to get an even thickness — and to get into the pan’s corners.

Chocolate Black Bottom Pie by Southern Living adapted by Chamein Canton

Serves 8-10

Ingredients

1 (9-oz.) package chocolate wafers (gluten-free chocolate wafers)

1/2 cup unsalted butter, melted (vegan unsalted butter)

¼ teaspoon kosher salt

2/3 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

3 tablespoons cornstarch

4 egg yolks (1/4 cup soy lecithin or 1/3 cup Aquafaba)

2 cups milk (dairy: 2 cups whole milk, or 1 ½ cups 2% plus ½ cup half and half or light cream) (non-dairy: almond, soy, rice, or light coconut milk)

2 (4-oz.) bittersweet chocolate baking bars, chopped (vegan chocolate)

1 tablespoon dark rum

1 1/2 teaspoons vanilla extract

2 cups heavy whipping cream (2 cups full-fat coconut milk or 1 2/3 cup almond milk with 1/3 cup melted unsalted vegan butter, cooled. With a stand or hand mixer, mix the butter into the almond milk, then add 1 teaspoon of agar-agar or cream of tartar to help the cream get whipped and stabilized.)

1/4 cup sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, golden sugar, coconut, turbinado, or raw cane sugar pulsed finely)

Garnish: bittersweet chocolate shavings

Directions

Instructions Checklist

Step 1

Pulse chocolate wafers in a food processor 8 to 10 times or until finely crushed. Stir together wafer crumbs and butter, and firmly press mixture on the bottom, up the side, and onto a lightly greased 9-inch pie plate. Freeze crust for 30 minutes.

Step 2

Whisk together 2/3 cup sugar and 3 Tbsp. cornstarch in a 3-qt. heavy saucepan.

Step 3

Whisk together egg yolks and milk in a small bowl; whisk yolk mixture into sugar mixture in pan, and cook over medium heat, whisking constantly, 10 to 12 minutes or until mixture thickens. Cook 1 more minute. Remove from heat.

Step 4

Microwave chocolate in a microwave-safe glass bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals. Whisk melted chocolate, rum, and vanilla into the thickened filling. Spoon filling into prepared crust. Place plastic wrap directly onto filling (to prevent a film from forming), and chill for 8 to 24 hours.

Step 5

Beat whipping cream and 1/4 cup sugar at medium-high speed with an electric mixer until soft peaks form. Top pie with whipped cream, and garnish, if desired.

Notes: You can use a pre-made chocolate wafer pie crust to save time.

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Living Your Best Life North of Forty and Fifty Plus

As winter wanes, just one more comfort meal for the road

https://stillachicklit.com/food/

Daylight Savings Time is here once again. We have more daylight, although so far I’ve seen more clouds than sun. I’m sure that will change soon. As we begin to think about lighter meals, I decided to make a meatloaf for what’s likely the last time until we break the grill out.

Meatloaf is a favorite meal for many people, especially when the cook knows just how to bring the flavors together. I discovered a recipe for meatloaf on the Kitchn site and I like it a lot. I did adapt it with a few tweaks for vegans. I hope you’ll give this recipe a whirl.

Meatloaf recipe by The Kitchn and adapted by Chamein Canton

INGREDIENTS

1 cup torn-up bread pieces, or 1/2 cup bread crumbs (gluten-free bread or breadcrumbs)

(¼ cup to ½ cup panko crumbs For Vegan meatloaf only)

1/2 cup whole or 2% milk (rice or soy milk)

1 small onion, diced small

1 small carrot, peeled and diced small

1 stalk celery, diced small

2 to 3 cloves garlic, minced

1/2 teaspoon dried thyme

1 tablespoon tomato paste

2 pounds ground meat, such as beef, pork, veal, lamb, or a mix (1 ½ pounds ground turkey and ½ pound ground turkey breast mix) (2-packages vegan groundless beef, Impossible burger ground, Beyond beef ground, Gardein groundless beef)

2 large eggs, beaten ( ½ cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or egg replacer)

2 teaspoons Worcestershire sauce (vegan Worcestershire sauce)

1 teaspoon salt

Pepper to taste

1/2 cup ketchup, BBQ sauce, or other sauce to coat (optional)

INSTRUCTIONS

Heat the oven to 350°F. Arrange a rack in the bottom third of the oven, and heat to 350°F. Line a rimmed baking sheet or other baking dish with aluminum foil.

Soak the bread pieces in the milk. Combine the bread pieces and the milk in a small bowl. Let stand until the bread has broken down into a thick porridge, occasionally stirring and mushing the bread against the sides of the bowl. You can leave the crusts on the bread or trim them off before soaking; if you leave them on, remove any large pieces that haven’t broken down after soaking.

Cook the veggies. Heat a few teaspoons of olive oil in a skillet over medium heat until shimmering. Add the diced onions, carrots, and celery. Cook until the onions are translucent and the carrots have softened, 6 to 8 minutes. If the vegetables begin to brown, turn down the heat. Add the garlic and stir until fragrant, about 30 seconds. Add the thyme and tomato paste, and stir until coated. Remove from heat and let cool slightly.

Make the meatloaf mix. Place the ground meat, beaten eggs, Worcestershire sauce, salt and pepper, soaked bread and milk, and cooked vegetables in a large bowl. Working quickly, use your hands to work the ingredients together until just combined.

Shape the loaf. Transfer the meatloaf mixture to the foil-lined baking sheet or baking dish. Shape it into a rough 9×5-inch loaf. (If using a loaf pan, just pat the meatloaf mixture into the pan.)

Coat the loaf with ketchup or bacon (optional). Spread 1/4 cup of the ketchup mixture over the meatloaf (reserve the other 1/4 cup for later). Alternatively, drape the loaf with bacon slices.

Bake for 45 minutes. Bake the meatloaf for 45 minutes.

Bake for another 10 to 15 minutes. Spread the remaining 1/4 cup ketchup over the loaf. Bake until the middle of the loaf registers at least 155°F on an instant-read thermometer, 10 to 15 minutes more (about 1 hour total).

Cool 15 minutes before serving. Let the loaf cool for at least 15 minutes before serving. If you baked the meatloaf in a loaf pan, carefully drain off the liquid fat before transferring the meatloaf to a clean cutting board. Cut into thick slices and serve.

Notes If using the groundless beef for a vegan loaf, watch if the mixture is too wet. You can adjust by adding more panko bread crumbs to give it more structure. Most vegan ground meat manages to keep it’s toothiness, but the mirepoix might add a little more moisture to the mix. The bread crumbs will help. You’ll be able to judge when it’s right to you.