Strawberry Lime Cheesecake with a Shortbread Crust

Here’s a great dessert for a summer party! The strawberry and lime with our Zeppole Shortbread crust is irresistible.

Strawberry Lime Cheesecake with a Shortbread Crust

Ingredients:

2 cups crushed Scottish Shortbread

¼ cup melted butter

1 tsp grated lime zest

8 ounces of cream cheese, softened

¼ cup white sugar

1 egg at room temperature

1 tsp grated lime zest

4 Tbsp lime juice (about one lime’s juice)

1/2 tsp vanilla extract

¼ cup strawberry preserves

Directions:

Preheat oven to 350 degrees. Spray 1 8×8 pan with vegetable oil.

Combine the shortbread, butter, and lime zest in a bowl until evenly moistened; press into the 8×8 pan.

Bake in preheated oven for about 15 minutes or until it forms a hard crust

In a large bowl, stir together the cream cheese and sugar. Gradually stir in the egg, lime zest, lime juice and vanilla extract.

When the crust is done allow it to cool before adding the cream cheese mixture

When the crust cools place the cream cheese mixture inside and decorate the top with the strawberry preserves. (I put lines of the strawberry preserves in on the top of the lime cream cheese and made a design with a toothpick)

Bake in the oven until the cream cheese starts to look finished approximately 20-30 min.

Allow the dessert to cool for 6-8 hours in the refrigerator covered by cling wrap

Then slice and serve.

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Zeppole Ice Cream Sandwich

In the heat of the summer, cooling down can be hard, but with this delicious treat it’s easy. This treat is great for keeping cool, it’s simple, and it doesn’t take long to chill out with this new recipe.

Zeppole Ice Cream Cookies

Ingredients:

2+ Zeppole Cookies of your choice (one of my personal favorites is the peanut butter chocolate chip)

Ice Cream

Toppings of your choice (sprinkles, chopped nuts, chopped candy, etc.)

Aluminum foil (to wrap the ice cream sandwich in)

Directions:

Start out by melting the ice cream. I just left mine out on the counter for about 10 minutes. You want to make sure it’s melted enough to sculpt but not too soft that it melts right off the cookie.

While the ice cream softens I put some chopped nuts, chocolate sprinkles and rainbow sprinkles into different bowls.

When the ice cream is the right consistency I scoop it on top of one cookie until it’s full and evenly distributed.

Then while it’s still a little melted I dip the sides of the cookie in one of the bowls of toppings until the ice cream is covered.

Then I wrap the cookie in aluminum foil and place it in the freezer for about 45 minutes to 2 hours. (The longer you keep it frozen the easier it will be to eat)

Then take it out of the aluminum wrapping and enjoy.

Everyone in my family split an ice cream sandwich. They’re big but it’s always great to be able to cut them in half and save them for the next big heat wave.

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Zeppole’s Fourth of July Trifle

Zeppole’s Fourth of July Trifle

Ingredients:

3 cups of Pastry Cream (http://allrecipes.com//Recipe/pastry-cream/Detail.aspx)

2 cups chopped Biscotti Dunkers

½ cup Kahlua Liquor (or your favorite coffee flavored liquor)*

1 cup Fresh Strawberries or Raspberries

1 cup Fresh Blueberries

1 cup Whipped Cream

Directions:

In a 1 ½ quart dish or smaller serving dishes. Spread ¼ of the pastry cream, ¼ of the Zeppole Biscotti crumbs and drizzle coffee liqueur. Top with ½ cup of strawberries of raspberries. Spread ¼ of pastry cream, then ¼ of Zeppole Biscotti crumbs and drizzle with coffee liqueur. Top with ½ of the blueberries. Repeat one more time.  End by spreading whipped cream on top. Garnish with some of Zeppole’s Biscotti crumbs or fruit. Cover and refrigerate, for 45 minutes before serving.

*A simple sugar syrup (1 part sugar 1 part water with a teaspoon of almond or amaretto extract) can be substituted for the Kahlua Liquor

I put my Zeppole Trifle in martini glasses. Each martini glass was enough to serve 2-3 people. It made approximately 3 martini glasses full of this delicious dessert.

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Zeppole’s Biscotti Tiramisu (Party Size)

Are you looking for an easy yet elegant dessert that can be made in advance? If so try this!

Zeppole’s Biscotti Tiramisu (Party Size)

Ingredients:

6 Egg Yolks

1 pound of mascarpone cheese (if you can’t find it in a grocery store this is a workable substitute http://www.food.com/recipe/mascarpone-cheese-substitute-66077?scaleto=8&mode=null&st=true)

6 Egg Whites, Stiffly Beaten

¼ cup heavy cream

1 ¼ cups strong brewed coffee, cold

8 Zeppole’s Lemon Almond Biscotti (I used Zeppole’s Biscotti Dunkers which is an assortment of Lemon and Chocolate Biscotti ends and pieces)

1 Tablespoon unsweetened cocoa powder

Directions:

1. Dissolve 2/3 cup sugar in coffee.

2. In a medium bowl beat together the egg yolks and 1/3 cup sugar. Then using a wooden spoon or spatula stir in mascarpone cheese, beaten egg whites, and cream; stir until smooth. Set aside.

3. Place Zeppole’s Biscotti in a single layer in a 9 x 13-inch glass, baking dish. Pour the coffee mixture over the biscotti and allow Biscotti to saturate with coffee.

4. Spread a layer of cheese mixture over the Biscotti; repeat layers, ending with cheese mixture.

5. Cover and refrigerate for several hours. Sprinkle with cocoa just before serving.

I personally just wanted a family size amount so I cut the recipe in half and it filled a square pyrex pan. You can also recreate this recipe in a small shooter or martini glass to give a personalized touch for each party member.

Try it out and let us know how it goes.

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Zeppole’s Challah French Toast Recipe

This recipe is great for a Saturday morning French Toast or if your family is in the mood for some great breakfast for dinner Friday night this is also a great choice. Since Friday is the only day the Challah loaf is available at Zeppole Baking Co. it makes the Challah a hot item that sells out rather quickly so come early to get it while you can.

Zeppole’s Challah French Toast Recipe

Ingredients You’ll Need:

6 Large Eggs

1 ½ cups Whole Milk

½ teaspoon Kosher Salt

½ teaspoon Vanilla Extract

1 Tablespoon Honey or Agave

1 Large Loaf of Zeppole’s Challah Bread

Unsalted Butter

Vegetable Oil

(Any wanted toppings)

Directions:

Preheat oven to 250 degrees Fahrenheit

In a bowl, whisk together the eggs, whole milk, vanilla, honey and salt

Slice the Challah in ¾ inch thick slices

Soak the slices of bread in the egg mixture, turning once

Heat 1 Tablespoon of butter and 1 Tablespoon of oil in a large sauté pan over medium heat

Add soaked bread and cook for 2-3 minutes on each side, until nicely browned

Place the cooked French toast on a sheet pan and keep it warm in the oven.

Fry the remaining soaked bread slices, adding butter and oil in equal parts as needed

(Recipe adapted from http;//www.foodnetwork.com/recipes/ina-garten/challah-french-toast-recipe/index.html)

Although everyone in my family agreed the Zeppole’s Challah French Toast was delicious we all had different favorite toppings.

Try out the recipe and let us know what your favorite toppings for Zeppole’s Challah French Toast are.

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