It is just not that difficult to come up with a reason to purchase berries. I’m never quite sure what to do with them, but it never takes me long to figure it out.
I discovered not too long ago that people either love or loathe carrot cake, which I find surprising since carrot is one of the few cakes that I actually enjoy. Having said that, I ordered a slice of carrot cake from a bakery once and I learned that day how painful and cruel life can sometimes be because I bit into it and found a raisin.
If you’re wondering what it tastes like, it’s basically a banana nut cake, but with pineapple, which gives it this sweet, slightly tangy edge to it that is surprising and very tasty. No one expects to find pineapple in their banana cake.
To make this cheesecake, I started with my great-grandfather’s recipe. We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”
I figured it would be a good time to revisit the cream cheese mints. There’s something about the mint flavor that is so refreshing, don’t you think? And, I made them green, because it’s March.
My latest obsession is cake batter dip. Lawd have mercy, I can’t stop myself. The kids LOVE when I make this stuff. LOVE it. They basically fight over it, and I have to threaten them to get them to share.
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.
I love a good pumpkin roll. This year, I’m making my pumpkin roll into bars. This way, I can still get all the pumpkin-and-cream-cheese goodness without the rolling.