A frustrating day can lead to a frustrating night. I am an eater, a closet junk food junkie, I eat when I am upset, lonely, excited, or to be social. I bake to clear my head. Some people go to the gym to clear their heads, I would rather head to the kitchen. The kitchen in my apartment is small- like a closet with a bunch of appliances stuffed in it. The counter space is very limited and mostly is taken up by the dish rack; I am unable to extend my arms in the kitchen, not even one of them. I love the kitchen just the same.
I love cheesecake. Up until finals week of the fall semester I was afraid to try and make one in fear of failing at it. I tried it as a method of procrastination and what a wonderful surprise it was when it came out of the over with only one small crack. I was hooked- except that I always forgot to buy the cream cheese to make it. This year’s holiday surprise was combining two beloved things: cheesecake and pumpkin. I tried many pumpkin cheesecakes while out at restaurants and found them all to be very disappointing. When you can’t buy one you just have to make it. Enter the pumpkin swirl mini cheesecakes! You can freeze these suckers for up to a month which means I can make the single serving cheesecakes ahead of time and eat them as I see fit. The trick to getting the pumpkin swirl to float is in the 3 tablespoons (or a palm full) of four. Amazing little portable treats.
The flour is an old trick that I was taught by my mother to keep the blueberries from sinking in the muffins. Coat them in some flour and fold them in gently. Don’t forget to top the muffins with some crystalized sugar. Maybe the trick to floating through life without sinking is to coat yourself with flour.
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