Chorizo & Egg Breakfast Stuffed Peppers

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Chorizo & Egg Breakfast Stuffed Peppers: bell peppers are filled with a delicious creamy chorizo & egg mixture making for a healthy, yet hearty breakfast.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Hello there! Remember me? I’m the girl who gets on here and posts a recipe every five weeks or so… It’s been too long since I last posted a recipe, but I’m glad to share this one with you today.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Today, I’m breaking the promise of my blog’s name – always sweet – and bringing you a savory dish (I suppose life can’t be all sugar, huh? Or can it? Hmm…). Though not as strict as at one time, I like to keep our meals (mainly dinner) as low in carbs as possible. So this particular recipe emerged from an attempt to make this Egg & Sausage Breakfast Ring a bit healthier and lower in carbs. The filling was already quite delicious, but I did do some tweaking: I added a little spice with the chorizo, omitted the bell pepper (because you already have a lot of that!), substituted a yellow onion for the green, and added a handful of cilantro for flavor. Then, of course, to ditch the extra carbs, used bell peppers to nest the filling instead of crescent biscuits.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

Of course, the original version with the bread is quite tasty and I still like to make it every now and then, but I love that the bell peppers add an extra dose of healthy and also makes this quite a filling breakfast/brunch.

Chorizo & Egg Breakfast Stuffed Peppers | Sempre Dolce

Something to note is that I used a 9×13 in. pan, but am thinking that I might could have gotten away with using my 8 in. square as there was a bit too much room in the former mentioned size. I think it depends on the size of your peppers and not all mine were the biggest.

Another thing to note is that if you’re not a fan of chorizo, feel free to substitute with 1 lb of pork bulk sausage. You can also omit the cilantro, if you desire. Also, if you like extra spice (YES, please!! #spicemylife), I think adding some chopped jalapeno would just take this dish to another world. In fact, next time I make these you can bet a jalpeno party is happening…

Oh, one more note: usually I pre-roast the peppers, then fill and bake them. However, this time round I skipped the preliminary roasting and baked them the entire time with the filling inside. If you want to cut down on time, which I usually do, then I recommend you do it this way – you just might want to bake it a little longer than the 30 minutes, as my peppers were still a bit crunchy.

Chorizo & Egg Stuffed Peppers | Sempre Dolce

I hope you enjoy this dish as much as my family has!

Cottura Felice!

Chorizo & Egg Breakfast Stuffed Peppers
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Ingredients

  • 6 bell peppers, any color (I like to use red)
  • 1 lb chorizo sausage, casings removed
  • 1 small/medium (or ½ large) yellow onion, chopped
  • 6 large eggs
  • pinch salt
  • ¼ tsp. ground pepper
  • 4 oz cream cheese, softened (6 oz if you want it extra creamy and rich)
  • 1 C. shredded monterey jack cheese blend (I like to use Kraft’s Mexican blend)
  • one handful of cilantro, roughly chopped + plus more for garnish, if desired
  • cotija cheese for serving, optional

Instructions

  1. Preheat oven to 350° F.
  2. Cut off the tops of the peppers, remove and discard seeds and membranes.
  3. Place peppers upright in a 9x13 in. baking dish (see note in post!) and set aside.
  4. In a skillet set over medium-high heat, cook chorizo and onions, stirring occasionally, until chorizo is thoroughly cooked.
  5. While the sausage is cooking: in a large bowl, whisk together eggs, salt, and pepper with a splash of milk or heavy cream until combined; set aside.
  6. When sausage/onion mixture is done cooking, remove from skillet and place in a colander to drain excess fat.
  7. Place egg mixture in skillet and stirring occasionally, cook until eggs are set but still moist.
  8. Turn off heat and to the skillet, add sausage/onion mixture along with cream cheese, and chopped cilantro, stirring to combine.
  9. Spoon mixture into each pepper, filling to the top, or close to.
  10. Add ½ C. water to the bottom of baking dish and drizzle the peppers with a little olive oil.
  11. Cover dish with foil and bake for 30 minutes (I think they could probably actually go for 35 minutes, but I’ll leave that decision to you - see note in post!).
  12. After 30-35 minutes, remove from oven.
  13. Remove foil and sprinkle tops with the shredded cheese.
  14. Return to oven and bake, uncovered, for an additional 15-20 minutes. (Again, to ensure softer peppers, I would probably bake for 20 minutes.)
  15. Serve with chopped cilantro and crumbled cotija cheese on top, if desired.
7.6.4
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https://sempre-dolce.com/chorizo-egg-breakfast-stuffed-peppers/

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Lemon Cream Pie Ice Cream (no-churn)

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Lemon Cream Pie Ice Cream: Creamy lemon ice cream with bits of graham cracker crust and toasty meringue throughout is sure to please all lemon and lemon pie lovers!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

Hey there! Just popping in briefly to tell you about this Lemon Cream Pie Ice Cream before moving on to some less pleasant tasks, such as cleaning the bathroom… :~P

I’ve decided that someday I’m going to come out with a cookbook entitled: 101 No-Churn Ice Cream Recipes. (Like my super original title?) And it will be filled with all sorts of fun -and easy, must have easy – no-churn ice cream combinations.

Lemons & Flowers | Sempre Dolce

In all seriousness though, I don’t know what it is about this ice cream that get’s me so excited, but it does. The base recipe is like a blank canvas and your imagination the tools to create the most beautiful and palatable work of art. This particular ice cream recipe makes my seventh on SD – all of which have used this simple base (excluding this frozen custard recipe).

The lemony combination got rave reviews from my taste testers and my mom marked it as one those desserts that would be hard to stay out of. So lemon lovers, this recipe’s for you!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

When mom asked me how I came up with this particular combination, I really couldn’t give her an answer. I remember putting together the different elements in my mind, but how I arrived at the decision for a lemon cream pie flavor is a complete blank in my memory! So many thoughts run through my head on a daily basis that it’s a little hard to remember where one particular thought began or came from, LOL. Regardless though of how I came up with this – who knows, maybe I saw something similar somewhere once – it’s here and I’m super thrilled to share it with you now.

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

It does involve a few more steps than usual, but none of them complicated. And if you desire to make things even easier and less time consuming, I’m sure a store-bought graham cracker crust would work fine (as opposed to making your own) and also, don’t feel like you have to toast the meringue – this is more of a fun step than a necessary one and you’ll be perfectly fine skipping it.

This recipe begins begins with a creamy lemon base and is filled with little chunks or graham cracker crust and bits toasty Swiss meringue throughout – so good and very refreshing; perfect for Spring!

No-Churn Lemon Cream Pie Ice Cream | Sempre Dolce

I hope you enjoy this recipe as much as my family did and as much as I enjoyed making it!

Cottura Felice!

Lemon Cream Pie Ice Cream (no-churn)
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Ingredients

    Graham Cracker Crust:
  • 1 C. graham cracker crumbs (about 9 whole graham crackers, if you’re grinding your own)
  • 4 tbsp. butter, melted
  • 1 tbsp. granulated sugar
  • Swiss Meringue:
  • 2 large egg whites
  • ½ C. granulated sugar
  • Ice Cream:
  • 2 C. (1 pint) heavy whipping cream
  • 1 (14 oz) can sweetened condensed milk
  • 6 tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 2 tsp. freshly grated lemon zest

Instructions

  1. Preheat oven to 325° F.
  2. Line an 8x8 baking dish with foil and spray lightly with cooking spray; set aside.
  3. Add graham cracker crumbs and sugar to the bowl of a food processor and pulse briefly to combine.
  4. Turn on processor and slowly pour in melted butter (through special opening for pouring) and mix until thoroughly combined. You may have to stop and scrape the sides of the bowl a couple of times to ensure the butter get’s mixed in properly.
  5. Press mixture across the bottom of the pan (it doesn’t have to be perfectly even).
  6. Bake for 12 minutes, or until firm and a bit crisp (you want the crust to be a bit crispier than usual).
  7. Remove crust from oven and place the dish on a wire rack to cool.
  8. While crust is cooling, make meringue.
  9. For the meringue:
  10. In the bowl of a stand mixer fitted with the whisk attachment, briefly whisk together the egg whites and sugar to combine.
  11. Place the bowl over a small pan of simmering water, making sure the bowl does not directly touch the water, and whisk constantly until the mixture reaches 160° F. or until sugar is completely dissolved and mixture is warm to the touch, about 3-5 minutes.
  12. Transfer bowl back to mixer and whisk on high until stiff peaks form and mixture is thick and glossy, about 5 minutes.
  13. Transfer meringue to a cookie sheet and spread into a rough circle that is about 9-10” round.
  14. Using a kitchen torch, torch the top of the meringue to desired toastiness, making sure to avoid touching the pan with the flame as little as possible. (See note below!)
  15. Set aside.
  16. Wash the bowl and whisk attachment.
  17. For the ice cream:
  18. Break crust into small chunks/crumbles and set aside.
  19. In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until it reaches stiff peaks.
  20. In a large bowl using a rubber spatula, stir together sweetened condensed milk, lemon juice, and vanilla.
  21. Carefully fold in whipped cream, lemon zest, and crust crumbles.
  22. Pour into a freezer safe container (I use a 9x4 ½:” loaf pan).
  23. Dollop meringue on top and swirl with a knife to incorporate.
  24. Cover tightly with foil and freeze 4-8 hours, or until firm.

Notes

If you do not have a kitchen torch, you might could place the pan under the broiler briefly to brown. If you do this please keep a VERY close eye on it - I wouldn't leave it in longer than 30 seconds.

You could also skip this step - it will be just as tasty, I assure you! It's seriously not necessary.

7.6.4
77
https://sempre-dolce.com/lemon-cream-pie-ice-cream/

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Skillet Brownie w/Chocolate Espresso Whipped Cream

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Skillet Brownie with Chocolate Espresso Whipped Cream: This chocolatey skillet brownie is super easy to make and even easier to eat! Fudgy and filled with all the chocolate, then topped with a decadent dark chocolate espresso whipped cream, this is a dessert perfect to make and share with your loved ones!  

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceHappy Friday and happy start of the weekend! Today, I’m going to get right down to business; brownie business, that is.

Valentine’s Day is 4 days away, tomorrow is 24 hours away (actually, it’s technically 7…), and be it for VD or tomorrow or next week, you need this skillet brownie and the whipped cream that accompanies it in your life. It’s chocolatey, espresso-y, chewy (< in a good way!), easy, fudgy, and there is absolutely no reason for you not to make it. No reason whatsoever – unless you happen to not like brownies, which in that case you may kindly leave the premises. Just kidding, I have plenty of non brownie desserts – but seriously though?

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceBrownies are my go-to for comfort food. And I will even admit that the most comforting part about them is the process of mixing up the batter then licking the bowl, spatula, and anything with brownie batter remnants. If you’re laughing, I have nothing to say in my defense; I am completely guilty.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre DolceAnother comfort food for me is skillet desserts, primarily cookies or brownies. There’s the anticipation of eating them warm, along with the way they just beckon for ice cream and chocolate sauce to be piled on top. Or whipped cream; like this chocolate espresso whipped cream.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce I suppose you could say I’m in a mini espresso kick, but really I will take any chance to add espresso powder (or coffee granules if EP is not on hand) to a dessert. It can add so much to a recipe. However, not everyone may be a fan. So if you’re that person, I have good news: feel free to leave out the espresso in the whipped cream. It will taste decadent enough on it’s own, I assure you.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Something else I ♥ about brownies – pardon all the love speak but it is the time for this, right? – is that they are super easy and quick to whip up, making them the perfect antidote to any sudden dessert cravings. This recipe only requires 8 ingredients, all of which you most likely have on hand. These ingredients are:

1.) Butter
2.) Sugar
3.) Vanilla
4.) Eggs
5.) Flour
6.) Salt
7.) Cocoa
8.) Chocolate Chips

If you do not have any of these ingredients on hand, this is where I draw the line and must inform you that we can’t be friends. (I will only make an exception on the grounds that maybe you haven’t been to the grocery store this week.) But I trust that since you are on this site, chances are pretty good that you have these essentials for life sitting around somewhere, amiright?

Something else you will need that you may or may not have is a cast iron or ovenproof skillet. If you do not have one, don’t fret, as you can make the brownie in a 10”round cake pan instead. I’ve done this with a skillet cookie and it turned out perfectly fine.

Skillet Brownie with Chocolate Espresso Whipped Cream | Sempre Dolce

Here’s hoping your weekend is filled with all sorts of fun and leisure, and your Valentine’s Day with skillet brownies, peanut butter cheesecakes, and other things sweet and chocolatey!!

Cottura Felice!

Skillet Brownie w/Chocolate Espresso Whipped Cream
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Ingredients

    Brownie:
  • ¾ C. (1 ½ sticks) unsalted butter, melted
  • 2 ¼ C. granulated sugar
  • 2 tsp. vanilla extract
  • 3 eggs
  • 1 C. + 2 tbsp. all-purpose flour
  • ¾ C. unsweetened cocoa powder
  • ½ tsp. kosher salt (sea or table salt is fine too)
  • 1 ¼ C. dark chocolate chips (you can also use semi-sweet)
  • Chocolate Espresso Whipped Cream:
  • 1 C. heavy whipping cream
  • 1 tsp. vanilla extract
  • 2 ½ tbsp. granulated sugar
  • 3 tbsp. dark or regular unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 1 tsp. Espresso powder or coffee granules

Instructions

    For the Brownie:
  1. Preheat oven to 350° F. and spray a 10” cast iron skillet with cooking spray.
  2. In a large mixing bowl, whisk together the butter, sugar, and vanilla until combined.
  3. Whisk in eggs, one at a time, until blended.
  4. In a small mixing bowl, stir together the flour, cocoa, and salt.
  5. Gradually add the flour mixture to butter mixture, stirring with a rubber spatula to combine. Then stir in ¾ C. chocolate chips.
  6. Spread batter evenly in prepared pan and sprinkle remaining ½ C. chocolate chips over top.
  7. Bake for 35-38 minutes, or until a toothpick comes out with moist crumbs when inserted.
  8. While brownie is baking, make whipped cream.
  9. Once brownies are done baking, transfer to a cooling rack and let cool for about 20 minutes or until desired serving temperature. You definitely want to eat this warm, but not hot.
  10. For the Whipped Cream:
  11. To the bowl of a stand mixer, add heavy whipping cream, vanilla, sugar, cocoa, and espresso powder and whisk briefly to combine.
  12. Cover bowl with plastic wrap and chill in freezer, along with whisk attachment, for 30 minutes, at least.
  13. Once chilled, beat on high speed using the whisk attachment until stiff peaks form. (See note below!)
  14. Transfer whipped cream to a serving bowl.
  15. Serve brownies warm, with chocolate espresso whipped cream and chocolate sauce (if desired) for topping. Plain whipped cream and ice cream also make wonderful toppings.

Notes

If you have beat whipped cream for a few minutes and it’s still a bit runny, place bowl back in freezer for about 10 minutes, then beat again until you reach stiff peaks.

7.6.4
76
https://sempre-dolce.com/skillet-brownie-espresso-chocolate-whipped-cream/

Brownie & Whipped Cream adapted from allrecipes.

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Triple Chocolate Peanut Butter Cheesecakes

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Triple Chocolate Peanut Butter Cheesecakes: These cheesecakes are about as good as they come in so small a size. Consisting of four(!) different layers – double chocolate crust, a layer of ganache, peanut butter cheesecake, and topped with an espresso-infused ganache – this is a treat you won’t want to miss!

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceHey, February, why do you always take so long to get here? Nothing against you personally January, but you’re kind of a long month.

The rest of the year can fly by just like that, but it seems like time makes up for its yearly absence in January. Am I the only one who feels this way? Am I the only one who by the third week just wants to get to February already?

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceOK, now let’s talk about Valentine’s Day. I must confess to this not being one of my favorite holidays and I’m not sure why, it just doesn’t thrill me a whole lot. I mean, even the candy options aren’t good, IMO. Wait, please tell me you measure your holidays by candy too?

Since Valentine’s Day is coming whether I like it or not, I figured I should probably get with the program and offer some treats appropriate for the occasion.

Triple Chocolate Peanut Butter Cheesecakes | Sempre DolceThat said, I am super excited to share this recipe with you! These cheesecakes are a peanut butter and chocolate lover’s paradise. There’s a lot of palatable goodness packed into such a small size: first, you have the crust which consists of not only chocolate graham crackers, but also chopped chocolate as well! Then there’s the ganache layer – I’m totally drooling right now – followed by the most lovely accompaniment of peanut butter cheesecake and then finished with an espresso-infused ganache topping.

Do I have your attention?

Another thing to love about these Triple Chocolate Peanut Butter Cheesecakes is not only the obvious (hello? peanut butter + chocolate x 3??), but they are perfect for VD (gimme one of these and I’ll love you for life) as well as any other time of year. They are also great for gatherings (I hear the Super Bowl is coming up), etc.

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Don’t you just love multi-purpose desserts?

If you take a quick glance at the recipe, it may seem a bit daunting. But really the hardest part about this recipe is in the waiting. Trust me, you can make these – I have faith! And when it comes to the waiting? Well, all I can say is hang in there. Perhaps dip some graham crackers into leftover ganache?

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Whatever it takes.

Peanut butter desserts can often lend themselves to being very rich, which usually means smaller portions (not so bad, I suppose). However, while these are indeed rich, they are just the right size making for a pleasurable indulgence but without being overboard.

Triple Chocolate Peanut Butter Cheesecakes | Sempre Dolce

Cottura Felice!

Triple Chocolate Peanut Butter Cheesecakes
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Ingredients

    Crust
  • 9 chocolate graham cracker sheets
  • 3 oz (½ C.) chopped bittersweet chocolate (or bittersweet choc. chips)
  • 2 tbsp. dark brown sugar
  • 4 ½ tbsp. unsalted butter, melted
  • Ganache Layer
  • ½ C. heavy cream (or heavy whipping cream)
  • 8 oz (1 ⅓ C.) chopped bittersweet chocolate (or bittersweet choc. chips)
  • Cheesecake Layer
  • 6 oz cream cheese, room temperature
  • ½ C. peanut butter
  • ¼ C. + 2 tbsp. granulated sugar
  • ⅓ C. sour cream
  • 2 eggs
  • 1 tsp. vanilla extract
  • Ganache Topping
  • ¼ C. heavy cream (or heavy whipping cream)
  • ¾ C. semi-sweet chocolate chips (or bittersweet)
  • 2 tsp. espresso powder or coffee granules, optional

Instructions

    Crust:
  1. Spray a 12 cup muffin tin lightly with baking spray (or line with paper liners) and set aside.
  2. In the bowl of a food processor, blend together chocolate graham crackers, chopped chocolate, and brown sugar until ground into fine crumbs.
  3. Pour melted butter in a steady stream and continue to process until the crumbs begin to stick together. You may need to scrape the bowl a couple of times to ensure that the butter gets thoroughly combined.
  4. Place about 2 tbsp. of crust into each muffin cup. Using your fingers, press and spread crusts evenly over the bottom of each cup.
  5. Place in freezer while preparing ganache layer.
  6. Ganache Layer:
  7. Place cream in a medium-sized saucepan set over medium heat and bring to a simmer.
  8. Remove pan from heat and whisk in chopped chocolate until mixture is completely smooth.
  9. Remove crusts from freezer and pour about 1 tbsp. of ganache over each crust and spread. You will probably have some ganache leftover - I will leave what becomes of it to your discretion (eating it with a spoon or dipping in graham crackers is totally allowed in my book). ;)
  10. Return to freezer to chill while making cheesecake layer, at least 15 minutes.
  11. Cheesecake Layer:
  12. Preheat oven to 325° F.
  13. In a medium/large sized mixing bowl, using a handheld mixer (or you can use a stand mixer, but I think the handheld might be better in this case), beat together cream cheese, peanut butter, and granulated sugar until thoroughly combined and fluffy.
  14. Mix in sour cream and then the eggs, one at a time.
  15. Beat in vanilla and mix until smooth.
  16. Remove crusts from freezer and divide cheesecake batter evenly between the crusts.
  17. Bake cheesecakes for 25 minutes, or until slightly firm to the touch and tops appear dry.
  18. Transfer to a cooling rack and let cool for about 45 minutes then transfer to fridge.
  19. Allow to chill in fridge for at least 2 hours, but preferably 3-4+ hours.
  20. Ganache Topping:
  21. Place chocolate chips and espresso powder/coffee granules in a small bowl.
  22. Heat cream in a small microwave safe dish/bowl/cup for about 30 seconds.
  23. Pour over chocolate chips and let sit for about 5 minutes, then whisk until smooth.
  24. Run a small knife (a grapefruit knife works well, if you have one) around the edges of each cheesecake and transfer to a serving plate or platter.
  25. Top each cheesecake with ganache and gently spread, leaving some room on the sides. I would say use probably no more than 1 tbsp. of ganache on each cheesecake. You may end up with a little extra ganache - I won’t judge if you use the rest of it on your own personal cheesecake…
  26. Place cheesecakes in fridge for about 30 minutes to allow ganache to set (alternately, you can freeze for 15 minutes for speedier ganache setting). Keep in fridge until ready to serve.

Notes

You probably noticed in the photos the powdered sugar dusting the cheesecakes? I’m sorry to say I did that purely for photography purposes (shame on me, I know) and wouldn’t recommend actually doing it, as it will seep into the ganache topping. If you do, please dust right before (and I mean right before) serving. :)

7.6.4
75
https://sempre-dolce.com/triple-chocolate-peanut-butter-cheesecakes/

Recipe adapted from Smitten Kitchen

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