In the bonus post for this month (subscribe to receive!) I was talking about all the great attachments that come with the Meat Mincer Complete package that have nothing to do with grinding meat or making sausages. It got me thinking about ways to make this attachment appealing to someone that doesn’t eat a lot of meat, like me. So then I was determined to make a vegetarian burger using the meat grinder. Sacrilegious, I know. But the former vegetarian in me got a laugh out of it. Now, I have nothing against eating meat and use the grinder all the time for tasty burgers, meatballs, etc. It is an awesome meat grinder, but it also makes a pretty fabulous mushroom burger too.
I get my love of cookies from my sweet mother but my love of ice cream sandwiches comes straight from my dad. My dad is pretty basic when it comes to his love of ice cream. Simple vanilla with a few salted peanuts or cashews and maybe a drizzle of caramel sauce. No chocolate for him! I remember when I was younger, a special outing for us was a trip to the local ice cream shop for a blended ice cream treat. Overwhelmed by all of the flavor choices my first visit, I took my dad’s advice and went with the toffee candy bar. I was hooked and it has been my ice cream flavor weakness ever since!
Spring has arrived and here in Atlanta, it feels like summer is upon us. With that in mind, I wanted to create a recipe that was cool and refreshing and wouldn’t use the oven for too long. If you are a cheesecake lover like I am, I want you to know that a no-bake cheesecake has a very different texture than a regular cheesecake. The combination of unflavored gelatin and lack of eggs creates a very velvety yet light texture. One taste tester said it was almost like a mousse or firm custard. I decided to use a pan by USA Pan Company that makes 6 mini cheesecakes, but I think you could easily use a traditional spring form pan. I would recommend an 8″ pan to ensure the crust and cheesecake filling are thick enough. I also decided to go non-traditional with my crust. Normally I would do some type of graham cracker crust but for this recipe I decided to try out a gooey almond meringue crust and I have to tell you, it has become an absolute favorite!!