Today the sun came out, I woke up in a good mood, and it was time to bake something fun… just for fun. I found some cream cheese in the fridge just begging to be baked with, and I figured my chocolate cake would taste amazing with a little cheesecake on top.
It was pure torture, waiting for them to bake, waiting for them to cool, waiting for them to be photographed before I could swan dive face first into them.
Let’s not forget that it is now November. I have no idea where this year went, and I can’t decide whether I’m happy or sad to have it behind me. But that is beside the point. The point is, it’s fall, and I needed some fall flavors in these bars.
I personally prefer a little Shasta Black Cherry in my eggnog. Nothing transports me to the Christmas Eve’s of my childhood faster.
Pin ItUnder normal circumstances, I try to limit the amount of baking chips I purchase. But, let’s be honest, you can’t expect a girl to just never buy chocolate chips, can you? I found a clearance basket at my local grocery store that was full of Ghiradelli bittersweet chocolate chips. I’m not sure whether they [Read On]
Pin ItIt’s the middle of the month, and I am already over budget on the groceries. I can’t help myself. Sometimes I see something fabulous like mini-bell peppers or blood orange Chobani greek yogurt, or heaven help me, Biscoff spread, and I just have to buy it. Now school is starting, and I have to [Read On]
Pin ItA recipe for a beautiful cheesecake bar swirled with lime curd. Source: A recipe by Heather at Sprinkle Bakes, which was guest-posted on Confessions of a Cookbook Queen. Yield: 12 large bars Regular readers of this blog have heard me mention Pinterest several times recently. I’ve been trolling some wonderful food blogs, and happily pinning [Read On]