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.
I know I should feel flattered when my family says, “Wow, this is good!” with surprise in their voices, after trying my latest dessert/snack concoction. But I don’t. I feel kind of offended that they would be surprised.
I learned a lesson from this cheesecake. If I keep a few items on hand, I can always have a quick and easy dessert, no matter how unprepared I feel. Having just a little foresight can save you a ton of worry and stress.
This batch of cream cheese mints caused me to exercise a vast amount of self control. I was self-controlling right and left so I could share these little goodies with my friends, who were obviously impressed.
Stuffed mushrooms are one of my favorite appetizers. Since I kind of love appetizer recipes, I decided to remake this old classic with a new twist.