CREAMSICLE CHEESECAKE

This dessert combines a childhood favorite with creamy cheesecake.

With Summer peeking around the corner, I’ve been working on creating refreshing recipes that will be perfect to soothe the hot weather. For this recipe, I thought of my mom and my favorite childhood summer treat: creamsicles. I used to love those colorful popsicles with a creamy center. Creamsicles are refreshing fruit juice popsicles stuffed with a creamy, vanilla filling. Yes, they came in different flavors but the orange was the most delicious, in my opinion! 

So for this recipe, I combined one of our childhood favorites- creamsicles and creamy cheesecake. It’s a perfect pairing. Bonus- this is a no-bake treat which means there’s no need to heat up the house by turning on the oven. 

This will be your new go to summer dessert for a picnic, pool party or BBQ!

Trust me…. everyone will LOVE it!

My family on Mother’s Day!

INGREDIENTS

FOR THE CRUST

• 24 whole Golden Oreo cookies, crushed
• 6 tbsp. melted butter
• Pinch of kosher salt

FOR THE FILING

• 3 (8 oz. each) packages cream cheese, softened to room temperature
• 1 can sweetened condensed milk
• 1/2 tsp. vanilla extract
• 2 tablespoon sugar
• Zest of one orange
• Juice of one orange
• 1 box (3 oz.) orange jello
• 1 cup boiling water

FOR GARNISH

• 1 c. whipped topping
• 1 clementine, peeled and separated into segments

INSTRUCTIONS

Make crust: In a medium bowl, mix together cookie crumbs, butter, and salt. Press into the bottom of an 8″ springform pan or a loaf pan and up the sides.

Chill in the freezer for at least 30 minutes.

Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the Jell-O mixture, orange zest, orange juice and vanilla.

Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 4 hours or overnight before serving.

To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.

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Creamy Garlic Parmesan Cauliflower Mash

This Cauliflower mash recipe is an easy way to cut down on carbs without sacrificing flavor. I mean, what’s the point in eating something at all if it doesn’t taste good, right?

In my opinion, food should be all about balance, so this recipe is a great way to cut out the carbs from regular mashed potatoes, but keep all the amazing flavor. And if you really want to be healthy, the cheese is totally optional. Either way, you’re going to love this tasty Cauliflower Mash recipe!

And Cauliflower mash is actually so easy to make. It’s basically the same process as making mashed potatoes, but with cauliflower instead! Boil the cauliflower, blend it into a creamy consistency, then add in the extras. 

You can use a food processor or blender and pulse until smooth. (Or smash by hand!)

Ingredients

• 1 Large Head Cauliflower leaves removed and broken into large florets
• 4-6 Garlic Cloves finely chopped and divided
• 2 cups Chicken or vegetable broth
• 4 cups Water
• 4 tablespoons butter
• ¼ cup Parmesan cheese, grated 
• ¼ cup cup milk
• 1 teaspoon Chopped Thyme 
• 1 teaspoon Chopped Rosemary 
• Salt and pepper, to taste

Instructions

Place the cauliflower florets in a large pot and cover with broth and water.

Add in half of the garlic and a good pinch of salt and pepper. 

Bring to a boil, then reduce the heat and simmer for 15-18 minutes, or until cauliflower is fork-tender.

Using a colander, strain the cooked cauliflower and place it into a food processor. 

Add in the remaining garlic, herbs, grated cheese and butter. As the food processor is processing, slowly add in the milk. 

Process until smoothly pureed.

Taste and adjust the seasoning if needed.

Sprinkle with fresh chopped herbs.

Enjoy!

Tip: The cauliflower is not covered fully by the water and broth, this way it will get steamed. 

Cauliflower Mash is a great side with Steak and a glass of Scout and Cellar The Resident Zinfandel!

www.scoutandcellar.com/whiskawaykitchen