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  • ITALIAN CHEESECAKE ❤️ full recipe ⬇️ INGREDIENTS 11 oz. Nilla Wafers ½ - ¾ cup unsalted butter, melted ¼ teaspoon kosher salt 6 ounces mascarpone, room temp 6 ounces Philadelphia cream cheese, room temperature 1 teaspoon vanilla bean paste or vanilla extract 3 cups cold heavy whipping cream 1½ cups powdered sugar 3 cups fresh fruit such as sliced strawberries, blueberries, or raspberries 2-4 tablespoons granulated sugar INSTRUCTIONS 1- Pulse the Nilla Wafers in a food processor until small cookie crumbs are formed. To the food processor, add melted butter and salt to the wafer crumbs (start with roughly ½ cup of the melted butter—you may not need all of it), pulsing everything together, until the buttered crumbs stay together when squeezed with your hands. Press the crumbs into the bottom and sides of the springform pan, distributing evenly, and refrigerate for one hour. 2- Using a stand mixer w/ whisk attachment whip together the mascarpone, cream cheese, and vanilla bean paste until completely smooth. Use a spatula to scrape and transfer mixture into a separate bowl, wipe down the bowl with a paper towel to completely clean out, and using the same bowl whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently fold the mascarpone mixture into the whipped cream until combined. 3- Gently spoon the prepared cheesecake filling into the chilled crust, using an offset spatula to make a flat surface on the top. Refrigerate for at least an hour or overnight to allow the cheesecake to set. CONTINUED IN COMMENTS (for full printable recipe comment “RECIPE” below and I’ll DM you the full version 🫶🏼) Inspired by @osteria_da_fortunata_italia 🇮🇹 #femalefoodie #femalefoodierecipe #osteriadafortunata #italiancheesecake #cheesecake #easydessert
  • CANDY CANE SUGAR COOKIES 🎄❤️⭐️ INGREDIENTS Sugar Cookies 1 cup salted butter, room temperature 1 ¼ cup granulated sugar, plus additional for rolling 2 large eggs 2 teaspoons vanilla extract 2 ¾ cup all-purpose flour, 330 grams 2 teaspoons baking powder 1 teaspoon Diamond Crystal kosher salt ½ cup crushed candy canes, divided Cream Cheese Frosting 8 ounces cream cheese, slightly softened 4 tablespoons salted butter, room temperature 1 teaspoon vanilla extract 3 cups powdered sugar Pinch Diamond Crystal kosher salt INSTRUCTIONS 1- Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed for a few seconds to begin incorporating, then increase to medium speed and beat until light and airy—about 3 minutes. Scrape the sides and add the eggs and vanilla. Mix on low for 5-10 seconds, then slowly increase the speed to medium-high and beat until the eggs are fully emulsified with the butter—no more than 30 seconds. 2- In a medium-size bowl, whisk the flour, baking powder, salt, and ¼ cup of crushed candy canes until combined. Add the flour mixture to the dough, then mix until just combined. Do not overmix. Scoop the dough into 2-ounce portions, rolling the top of each cookie dough ball in additional granulated sugar.* Chill the cookie dough balls in the fridge for at least 30 minutes or up to 1 hour. 3- Meanwhile, make the frosting by beating the butter and cream cheese with a stand mixer until smooth and combined, about 1 minute. Add the vanilla, powdered sugar, and salt. Slowly pulse to incorporate the powdered sugar, then increase the speed to medium-high and beat until the frosting is light, airy, and smooth, about 3 minutes. Store in an airtight container in the fridge until ready to use. CONTINUED IN CAPTION 🎅🏼 Recipe developed by @katiec_323 💛 #femalefoodie #femalefoodierecipe #sugarcookies #christmascookies #peppermint
  • DON’T THROW AWAY YOUR TURKEY CARCASS! Instead make homemade turkey stock💫 INGREDIENTS - 1 turkey carcass (skin removed) - 4 large carrots, scrubbed or peeled - 4 celery ribs, rinsed - 2 yellow onions, root end removed and halved - 1 bunch of parsley, rinsed - 1/4 cup whole black peppercorns - 2 teaspoons kosher salt - 2 Tablespoons apple cider vinegar INSTRUCTIONS 1. Find and extra large pot and put all of the ingredients inside. Fill the pot with cold water until 1-2 inches to the top. 2. Bring stock to a boil, lower heat and simmer for 3-4 hours. Remove from heat and let slightly cool. 3. Using a fine mesh sieve, strain the stock. Pour into containers and use within 3 days or put directly into the freezer. Comment “DELI” for a link to my favorite pint and quart deli containers that I seriously couldn’t live without. #femalefoodie #femalefoodierecipe #thanksgivingrecipe #turkeystock #homemadestock
  • CARAMELIZED ONION & LEEK CROSTINI 💛#ad INGREDIENTS - 1 @labreabakery French Baguette, sliced - 4 tablespoons extra virgin olive oil, divided - 2 large yellow onions, thinly sliced - 1 large leek, dark green portion & ends removed, thinly sliced, rinsed, and patted or spun dry - 1 teaspoon kosher salt - ½ lb. of a neutral melty cheese, sliced such as gouda, raclette, or fontina INSTRUCTIONS 1. Warm 2 Tablespoons of extra virgin olive oil over medium-high heat. Add the sliced onions and cook for five minutes. Lower the heat to medium-low and cook for an additional 15-20 minutes. Add the leeks, remaining 2 Tablespoons of extra virgin olive oil, and the kosher salt to the onions and cook for an additional 20 minutes until both the leeks and onions are caramelized. Be careful not to burn and lower heat if the leeks or onions are browning too quickly. 2. While the onions & leeks are cooking, assemble the bread on a parchment paper-lined cookie sheet and top each slice of the French baguette with a slice of cheese. Once the onion and leeks are caramelized, heat the oven on the broil setting with the rack positioned on the top. 3. Broil the cheese-topped baguette slices for 1 minute until slightly melty and bubbly. Place the caramelized onions and leeks on top of the crostinis, and return to the broiler for another 30-60 seconds, being careful not to burn and removing from the oven when the cheese is bubbly and the edges of the baguette are toasted. Serve immediately. #LaBreaBakery #BetterBread #femalefoodie #femalefoodierecipe #holidayappetizer #easyappetizer #frenchbaguette
  • FOCCACIA + FAV THANKSGIVING DISH 🤝🏼 Things that will happen when you make this focaccia stuffing: • your entire house will smell amazing • your boss will offer you a raise • your friends & family will ask you for the recipe • you will make it every Thanksgiving This recipe is for paid subscribers of The Foodletter (my recipe newsletter which you can access at femalefoodie.substack.com). First recipe is free on me. 🙂 #femalefoodie #femalefoodierecipe #thefoodletter
  • TRIPLE COCONUT CREAM PIE ❤️ (Courtesy of @dahliabakery 🫶🏼) Recipe ⬇️ INGREDIENTS Coconut Pie Crust 1 cup plus 2 Tablespoons all-purpose flour, plus extra for rolling 1/2 cup shredded sweetened coconut 8 Tablespoons (one stick) cold unsalted butter, cut into 1/2-pieces 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 1/3 cup ice-cold water, or more as needed Coconut Pastry Cream 1 cup milk (whole preferred) 1 cup canned unsweetened coconut milk (not low-fat), stirred 2 cups shredded sweetened coconut 1 vanilla bean, split in half lengthwise 2 large eggs 1/2 cup plus 2 Tablespoons sugar 3 Tablespoons all-purpose flour 4 Tablespoons room-temperature unsalted butter Whipped Cream & Toppings 2 1/2 cups heavy whipping cream 1/3 cup sugar 1 teaspoon pure vanilla extract pinch kosher salt (optional) 2 ounces unsweetened chip or large-shred coconut (about 1 1/2 cups) 4-6 ounces white chocolate in chunk to make 2 ounces of curls INSTRUCTIONS Pie Crust 1- In the bowl of a food processor, combine the flour, coconut, diced butter, sugar and salt. Pulse to form coarse crumbs. Gradually add the water, a tablespoon at a time, pulsing each time. Use only as much water as needed for the dough to hold together when gently pressed between your fingers. Don’t work the dough with your hands; just test to see if it is holding. (The dough will not form a ball or even clump together in the processor—it will still be quite loose.) 2- Place a large sheet of plastic wrap on the counter and dump the coconut dough onto it. Pull the plastic wrap around the dough forcing it into a rough flattened round with the pressure of the plastic wrap. Chill for 30 minutes to an hour before rolling. 3- To roll the dough, unwrap the round of coconut dough and put it on a lightly floured board. Flour the rolling pin and your hands. Roll the dough out into a circle about ⅛ inch thick. Occasionally lift the dough with a board scraper to check that it is not sticking and add more flour if it seems like it’s about to stick. Trim to a 12-to-13-inch circle. CONTINUED IN CAPTION… #femalefoodie #dahliabakery #coconutcreampie