Welcome back!  Today, we have another way for you to use your key limes, this time with a cheesecake! It's like any normal cheesecake, just with key lime juice, and once again, we used an almond crust since we thought it fit so well with the key lime pie from before. We really like key limes, so it's good to have another way to use them, though to be honest, this is pretty similar to a traditional key lime pie, just creamier, and with no crust on the edge. Key Lime Cheesecake (with Almond Crust) Makes a 9" or 10" cheesecake Ingredients: One pie crust (we used an almond flour crust, but honestly, anything else will work) 3 8-ounce boxes of cream cheese, room temperature 1/2 cup to 3/4 cup sugar (depends on how sour you want it) 1 cup Greek yogurt 4 eggs 1 teaspoon vanilla 1/2 cup key lime juice Directions: Prepare your crust. Follow the instructions here , and then put the crust into the pie pan. Bake at 350°F for 20 minutes. Be sure to poke holes in the crust. Crea

Welcome back!  Today, we have another classic French dessert: Clafoutis! This is actually a really simple recipe that brings out the flavor of your fresh cherries, while the batter supports the flavor and texture. It is traditionally made with black cherries, but many other varieties can be made with different fruits, depending on what you have. However, then it becomes a flaugnarde , which is basically the same thing. Clafoutis Makes a 9" tart Ingredients: 300 milliliters milk Half a vanilla pod (or 1 teaspoon vanilla extract) 3 eggs 1/4 - 1/3 cup sugar 1/2 cup flour 1 tablespoon kirschwasser (optional) 400 grams cherries, pitted Directions: Prepare the vanilla milk: Pour the milk into a pot Cut the vanilla pod half in half again, but lengthwise this time (so two long strips). Scrape the seeds into the milk, but also put the pods into the milk. Put this milk on the stove on low heat and stir gently until it starts to bubble around the edges of the pot. Cool to room temperature an

Welcome back!  Today, we have a classic - perhaps even the most classic - Italian antipasto : bruschetta! This is an extremely simple dish that you can quickly whip together to start off a nice Italian meal. There are many, many different ways to prepare bruschetta - after all, it is just toasted bread with toppings - but the most common is this one, which features tomatoes. The way that the fresh tomatoes really pop with flavor and juiciness in contrast with the crunch of the bread is absolutely delightful! Tomato Bruschetta Ingredients: 2 tablespoons extra virgin olive oil 4 large tomatoes, seeded and diced (you could also use 8 roma tomatoes) 1/4 cup basil, cut into ribbons (aka chiffonade) 2 cloves garlic, finely minced Salt and pepper to taste 1 large baguette, sliced about 1/2" thick More extra virgin olive oil for brushing 1 clove garlic, halved Directions: In a bowl, mix the olive oil, tomatoes, basil, garlic, salt, and pepper. Lay the slices of the baguette on a baking pa