Remember these? The Individual Cookies & Cream Cheesecakes were so delectable that I’ve been thinking of flavor variations ever since we polished them off.

Then I stumbled upon this recipe for Maple Creme Cheesecake featuring one of my favorite packaged cookies – Trader Joe’s Maple Leaf Cookies – and knew that I wanted needed to make Individual Maple Cheesecakes.

Let’s talk maple for a bit, shall we?

Bear with me for a moment while I get a little nostalgic.

I grew up taking family summer vacations to the Western coastline of Cape Breton Island, Nova Scotia. Sparsely populated and boasting breathtaking panoramic vistas of Cape Breton Highlands National Park, Prince Edward Island, and the Northumberland Strait, I have nothing but splendid memories of this magnificent place. Included in these memories is the unmistakable flavor of maple permeating through candies, cookies, syrup, and other goodies.

Although I doubt much maple syrup is tapped on Cape Breton, maple treats are sold all over the island. We would rarely return home to PA without jugs of pure maple syrup and maple sugar candies shaped like maple leaves. I also fell in love with melt-in-your mouth maple cream sandwich cookies (much like the cookies from Trader Joe’s, shown in these photographs).

Well, these mini maple cheesecakes are an homage to Canada’s sweet nectar. As I savored one of these little cheesecakes, I couldn’t help but be transported back to that magical place.

A trifecta of maple flavor – maple syrup, maple extract, and maple cream sandwich cookies – yields an outstanding taste sensation. The firm cookie crust provides the perfect textural contrast to the light & creamy filling, and the 3-4 bite cheesecakes are perfectly portion controlled.

These maple cheesecakes just might have earned a spot at the top of my “favorite maple treats” list!

Individual Maple Cheesecakes

Ingredients

• 7 maple cream sandwich cookies (such as Trader Joe’s Maple Leaf Cookies)
• 2 tsp unsweetened applesauce
• 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
• 3 Tbsp pure maple syrup (or 4 Tbsp for a sweeter cheesecake filling)
• 1/4 tsp pure maple extract
• 1 large egg, at room temperature
• 1/4 cup plain Greek yogurt, (fat free or 2%), at room temperature
• pinch of salt

Directions

1. Preheat oven to 275*F. Line standard muffin tins with paper liners and lightly coat bottoms with canola oil cooking spray.
2. Place the cookies in the bowl of a food processor fitted with a steel blade. Process until fine crumbs form. Add in the 2 tsp applesauce, process until the crumbs stick together when pinched. Divide the moistened crumbs evenly among the prepared muffin cups, pressing down with the back of a spoon to form an even crust. Bake for about 10 minuets, or until the crust is golden. Let cool while you prepare the cheesecake filling.
3. In the bowl of an electric mixer, beat the softened neufchatel at medium speed until smooth, scraping down sides of bowl as needed. Add in maple syrup and beat until combined. Beat in maple extract.
4. Beat in egg, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
5. Spoon batter evenly among the muffin cups. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Estimated Nutrition Per Serving:

Please note that the nutritional values are approximate and can vary depending on specific ingredients and serving sizes.

• Calories: 270 kcal
• Total Fat: 19g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 200mg
• Total Carbohydrates: 21g
  • Dietary Fiber: 0g
  • Sugars: 17g
• Protein: 4g

Enjoy your delicious Individual Maple Cheesecakes while being mindful of your dietary preferences and restrictions.

Why on earth did I put off buying popsicle molds for so long?? These star-shaped cutie pies were a mere $7.99 at Marshalls, and are both dishwasher safe and BPA free.

However, you could certainly use little paper cups and popsicle sticks from a craft store to make these.

Regardless of what vessel you choose, I suggest using a measuring cup with a spout to fill the molds or cups – otherwise it might be pretty messy.

Be sure to leave about 1/2 inch of room at the top if using molds, as the popsicles will expand slightly while freezing.

Have some fruit & yogurt puree remaining after filling the molds?

No problem. Chug it.

Now, the most difficult step of the popsicle-making process is waiting for them to freeze solid. Don’t even think about removing them from their molds for at least 4 hours – this is precisely why I made these pops right after breakfast ;).

See those Caribbean popsicles on the left? Yeah… now that I can make my own, I don’t think purchased popsicles will be taking up room in my freezer ever again.

These creamsicle-hued popsicles are sweet, refreshing, and fun! The Greek yogurt lends a touch of creaminess, but the melon takes center stage. If you can track down Tuscan melons, (I found ‘em at Trader Joe’s), grab a few… it might just be the most delicious type of melon I’ve ever tasted. Its orange flesh is incredibly sweet and slightly floral; I didn’t need much honey, but you can certainly add it to taste, depending on the sweetness of the melon you use.

I’ve caught the popsicle-making bug, and am certifiably giddy about all of the ingredient combination possibilities.

What type of popsicle should I make next?!

Melon Yogurt Popsicles

Ingredients

• 3 cups roughly chopped melon (I used Tuscan melon)
• 1/2 Tbsp freshly squeezed lemon juice
• 1/2 cup 0% plain Greek yogurt
• 1/2 Tbsp honey, or more to taste

Instructions

Prepare the Melon

Begin by selecting a ripe melon of your choice (cantaloupe or honeydew work wonderfully). Cut it in half and scoop out the seeds using a spoon. Remove the rind and cut the melon into small, manageable chunks.

Blend the Melon

Place the diced melon chunks into a blender. Blend until you have a smooth and creamy puree.

Sweeten the Yogurt

In a separate bowl, combine the Greek yogurt, honey or maple syrup, and vanilla extract (if using). Mix well until the sweetener is fully incorporated into the yogurt. Adjust the sweetness to your liking.

Layer the Popsicles

Now, it’s time to create those beautiful layers. Start by pouring a spoonful of the melon puree into each popsicle mold, filling it about one-third of the way up.

Next, add a layer of the sweetened yogurt mixture, filling the mold another third of the way.

Repeat the process with alternating layers of melon puree and yogurt until the molds are filled, leaving a small gap at the top for the popsicles to expand as they freeze.

Insert Popsicle Sticks

Gently insert popsicle sticks into each mold, ensuring they stay upright.

Freeze

Place the filled popsicle molds in the freezer and let them set for at least 4-6 hours, or until completely frozen.

Unmold and Enjoy

Once the popsicles are frozen solid, remove them from the molds. You can run the molds briefly under warm water to help release the popsicles if needed.

Serve and Savor

Now, your homemade melon yogurt popsicles are ready to be enjoyed! Serve them on a hot summer day and relish the cooling, fruity goodness.

Estimated Nutrition Per Serving

Please note that the nutrition values are approximate and can vary based on the specific ingredients used.

• Calories: 80 kcal
• Protein: 3g
• Carbohydrates: 18g
• Dietary Fiber: 1g
• Sugars: 16g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 2mg
• Sodium: 16mg
• Potassium: 208mg
• Vitamin A: 67% DV
• Vitamin C: 49% DV
• Calcium: 7% DV
• Iron: 1% DV

These values are estimated based on the use of cantaloupe as the melon variety and Greek yogurt. The actual values may vary depending on the specific ingredients and brands used.

Here we go! Recipe # 2 of “Tropical Week”.

As many of you are well aware, I eat ice cream and frozen yogurt throughout the year, (yes, even during the frigid New England winters), but it is around this time that my yearning for frozen treats is pushed into high gear.

I’m especially drawn to fruity ice cream and frozen yogurt flavors during the spring, as ripe produce starts piling up on grocery store and farmer’s market shelves.

This mango fro yo is super simple to whip together, and is refreshingly delicious piled into a bowl… but melting into a serving of warm Tropical Fruit Crisp, (recipe coming in a couple of days!), is a perfectly decadent way to enjoy the sweet flavor and creamy texture.

Despite the addition of a splash of vodka, the fro yo still managed to freeze pretty hard; but 10 minutes on the counter – or 30 seconds in the microwave – render it soft enough to scoop.

As long as mangos are in season, I will have a batch of this frozen yogurt hanging out in the freezer!

Mango Frozen Yogurt

Ingredients

I saved the best 2014 Thanksgiving leftovers recipe for last!

I know you’re probably SO over seeing pumpkin recipes from food bloggers right about now, but if – like me – you are also sick of looking at the leftover pumpkin pie sitting in your fridge (and stealing bites every now and then… ssshhh!) then these truffles are a must.

The sweet & velvety pumpkin pie filling is mixed with reduced-fat cream cheese, rolled into balls, enrobed with a coconut butter mixture, then coated in graham cracker crumbs.

The resulting “truffles” taste just like pumpkin cheesecake, but with the addition of a decadent-tasting coconut butter shell. You could skip the coconut butter component and coat the pumpkin cheesecake balls with melted white chocolate, but I actually prefer this less-sweet version.

These truffles are so good, it’s totally worth it to make a pumpkin pie just so you can use the leftovers!

Pumpkin Pie Cheesecake Truffles {Thanksgiving Leftovers Series}

by Lauren Zembron

Keywords: dessert cream cheese pumpkin Thanksgiving cheesecake truffles

Ingredients (8-10 truffles)

• 3/4 cup leftover pumpkin pie filling (no crust), at room temperature
• 4 oz neufchâtel (1/3-less-fat cream cheese), at room temperature
• 5 full graham cracker sheets
• 1/4 cup softened coconut butter
• 1 Tbsp coconut oil
• 1/2 tsp pure maple syrup

Instructions

In a large bowl, whip together the softened pumpkin pie filling and neufchâtel using an electric mixer until very well mixed; set aside.

Place graham cracker sheets in a food processor and process until the texture resembles sand (no big pieces).

Measure out 1/2 cup graham cracker crumbs and add to the pumpkin cheesecake mixture; stir until well-combined. Place remaining graham cracker crumbs on a plate; set aside.

Using a mini ice cream scoop or spoon, scoop out spoonfuls of the pumpkin cheesecake mixture and place on a parchment paper-lined cookie sheet or plate. Refrigerate until firm, about 2 hours. Roll into balls using your palms; set aside.

In a microwave-safe bowl, combine the coconut butter, coconut oil, and maple syrup. Heat for 30 seconds, or until soft & melted. Stir well to combine. Roll each pumpkin cheesecake ball in the coconut butter mixture, using a spoon to help “paint” it on and wipe off any excess. You want just a thin layer.

Roll the coconut butter-coated pumpkin cheesecake balls in the remaining graham cracker crumbs and place on the parchment paper-lined cookie sheet or plate again; refrigerate until firm, about 10-15 minutes.

Store in an airtight container in the refrigerator.

Estimated Nutrition Per Serving

• Calories: 90 kcal
• Fat: 5g
• Saturated Fat: 3g
• Cholesterol: 9mg
• Sodium: 60mg
• Carbohydrates: 11g
• Fiber: 0.5g
• Sugars: 7g
• Protein: 1g

Please note that these nutrition values are approximate and can vary based on specific ingredients and serving sizes. Always consult specific product labels or use a nutritional calculator for precise values, especially if you have dietary restrictions or specific nutritional needs. Enjoy your Pumpkin Pie Cheesecake Truffles in moderation!

Let’s take a moment to silently thank Gena for introducing the foodie blog world to the now well-known – and widely enjoyed – Banana Soft Serve. I for one have never tasted anything so decadent that consisted merely of one simple ingredient. When the weather turns warm, I freeze mass quantities of bananas for the sole purpose of whipping them into oblivion and slowly savoring scarfing down the creamy chilled deliciousness.

With the temperature in Boston hovering around 70 these past few days, I found myself caught between two opposing cravings: one was for a cold and creamy sweet treat and the other was for baking something delicious.  During the summer, I have a tough time letting go of the homey aromas of baked goods emanating from the oven until the return of crisp fall weather. I decided to take advantage of the seasonally cool temperatures and crank the oven up to satisfy my desire for baking. The ingredient destined for the heat (and, ultimately, the freezer)? Bananas.

I cut up a few ripe bananas and roasted them until soft, caramelized, and fragrant. I allowed the roasted bananas to cool before chilling them in the freezer. Once the roasted bananas were completely frozen, they took a ride in the food processor until silky smooth and creamy.

The roasting process not only intensifies the flavor of the bananas, but also adds a rich caramel hue and sugary aroma. Although the original recipe for banana soft serve closes in on perfection, this adaptation is a special variation that I will certainly be repeating. If you have a bunch of ripe bananas sitting on your counter and are interested in using them to make something other than banana bread, give this Roasted Banana Soft Serve a try!

Roasted Banana Soft Serve

Ingredients

• 3 very ripe large bananas
• For the Roasted Bananas
• 4 ripe bananas
• 2 tablespoons honey or maple syrup (for drizzling)
• 1 teaspoon cinnamon (optional)
• For the Soft Serve
• 2 cups frozen banana chunks (about 3-4 bananas, peeled and sliced before freezing)
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened almond milk (or your choice of milk)
• A pinch of salt

Directions

I clearly haven’t learned my lesson when it comes to trying to take decent photos of dinner recipes once the sun starts its descent in late summer/early fall. The first time I made this pizza was in early September of 2011. Sure, I could have taken the photos outside as I did for this post, but it would have looked a little very odd to carry a pizza down the stairs and to take photos of a pizza outside of our apartment (where we lived at the time). Now that we’re in our own house it’s much easier to just step outside onto the deck that’s off of our kitchen and snap a handful of quick photos.

I’m still not thrilled with the pictures, but these are a drastic improvement from the Instagram shots I took last time. You’ll just have to trust me that this pizza is GOOD.

I did make a few revisions to my initial recipe, but nothing too drastic. Tangy barbeque sauce stands in for the traditional tomato sauce, and is topped with sweet caramelized onions and a trio of cheeses.

The flavor combination makes for one delicious pizza, and I should remember to toss this pie into our rotation (yep, we still do Pizza Friday every week) on a more regular basis!

BBQ Pizza with Caramelized Onions & Blue Cheese

by Lauren Zembron

Keywords: bake entree main pizza cheese

Ingredients (1 pizza)

• 1 lb wheat pizza dough (I buy mine from the freezer section of Whole Foods)
• 3 medium yellow or white onions
• 1 Tbsp extra virgin olive oil
• 1 tsp Kosher salt
• 1 tsp sugar
• olive oil, for coating baking sheet
• flour, for rolling out dough
• 1/2 cup of your favorite BBQ sauce (we like Stubbs)
• 3/4 cup freshly shredded part-skim mozzarella cheese
• 3/4 cup freshly shredded sharp cheddar cheese
• 1/4 cup freshly crumbled blue cheese

Instructions

Bring pizza dough to room temperature (I like to thaw the frozen dough in the fridge overnight, and then take it out in the morning to sit at room temperature for the day).

Slice the onions in half lengthwise (through the “poles”) and then remove the papery skin. Thinly slice the onions widthwise (around the “equator”), discarding the ends. You should have about 3 cups of sliced onions.

Heat olive oil in a large non-stick skillet set over medium heat. Add onions to skillet, spreading them out into an even layer. Let onions cook, stirring occasionally, for 10 minutes.

Sprinkle salt and sugar over the onions, reduce stove heat to low, and cook (stirring occasionally) for 45 minutes, or until they are soft and golden-brown. If the onions are sticking to the pan, you can add a few teaspoons of water to the skillet.

Preheat oven to 450°F. Lightly & evenly coat baking sheet with olive oil.

On a lightly floured flat surface, roll the room-temperature pizza dough out to desired thickness (I like a very thin pizza crust).

Carefully transfer the rolled-out pizza dough onto the oiled baking sheet.

Spoon BBQ sauce onto the pizza dough, leaving a 1/2-inch border around the edge.

Top with the caramelized onions, followed by the cheeses.

Bake pizza for 10 minutes. Carefully remove the baking sheet from underneath the pizza and continue to cook the pizza until the cheese has melted and the bottom of the crust is golden-brown and crisp, about 5 more minutes.

Using a pizza peel (or the baking sheet), carefully remove the pizza from the oven and let cool for 5 minutes before cutting into slices.

Estimated Nutrition Per Serving

• Calories: 480 kcal
• Total Fat: 18g
  • Saturated Fat: 9g
  • Trans Fat: 0g
• Cholesterol: 30mg
• Sodium: 980mg
• Total Carbohydrates: 62g
  • Dietary Fiber: 4g
  • Sugars: 22g
• Protein: 18g

Note: Nutrition values are approximate and may vary based on specific ingredients used and portion sizes.