Last week was another coworker birthday and for the first time ever, I made no bake cheesecake. Fairly easy although I recommend an electric hand mixer. See I didn’t want the effort of pulling up my kitchen stand mixer so I muscled this bad boy. My muscles were tired. I need to work out more but that’s not the point.
Tasted great, although no bake cheesecake will never be as good as regular cheesecake. I didn’t make the pie crust myself, no time for that. The cherry topping was simply canned cherry pie filling. Everyone enjoyed it and wonderful birthday fun was had.
The next birthdays are myself and a coworker who was born 1 year and 4 days after me. We do a joint celebration because it’s easier on everyone. I don’t have to make any food for it though and that’s a birthday present by itself.
I hit 420 followers so this image only seemed appropriate.
Thank you everyone! (Even if you have to get high to read this blog, I appreciate you.)
Birthday season at work is upon us and that means I’m forced back into baking. To be honest, I didn’t realize how much I had missed it. The husband surely missed it as he complained that I never make anything for him anymore. I might squeeze something in this weekend despite working, but we’ll see what the future holds.
When I asked my boss what he wanted for his birthday treat, with no hesitation he said, “Carrot cake cupcakes with maple cream cheese frosting.” I think he knew I’d be asking soon and had that answer locked and loaded.
I used one recipe for the cake and a different recipe for the frosting, not the one listed with the cake recipe.
Carrot cake recipe here.
Maple cream cheese frosting recipe.
(That whoopie pie recipe looks awesome but I skipped all that and just used the frosting recipe.)
Aaaaaaaaand, the first recipe of 2018 finally happened. When Ignited Moth came to visit this past weekend, we celebrated both Christmas and her birthday since it had been that long since we’d seen each other. She has a weakness for birthday cake flavored things, and I wasn’t quite feeling like going balls-to-the-wall baking things so cheesecake dip usually does the trick. We both agreed to leave the sprinkles off and the result was pretty great.
I slowed down on baking in 2017 because of a hectic year of buying a house, and moving but there were still some great recipes along the way.
- Gingerbread Cheesecake Dip
- Raspberry Dark Chocolate Cupcakes
- Banana Oat Muffins
- Pumpkin Cranberry Bread
- Vegan Pumpkin Spice Muffins
I’ve learned some sweet new baking tips in the last year and hopefully will implement them plenty in the new year to come. Remember kids, food is love!
Well it’s the day after Christmas so a tad late for festive recipes but let’s be honest here, if it tastes good, you’ll eat it year round. This is a two-in-one recipe post because I’ve got a few other posts I would like to get to before the end of the year.
The first recipe was an awesome peppermint cheesecake dip. Again, instead of crushed peppermint candies I used crushed peppermint bark. Served with chocolate graham crackers (though I will complain that the crackers kept breaking into odd shaped pieces instead of their perforated lines) made it a great snack before dinner. (Thought; Teddy Grahams may be better for dipping.)
What a better way to start Christmas morning than with gingerbread pancakes? Very thick, very filling, very tasty.
Holiday party? Try this easy winner. (Seriously. When I say ‘easy’ and ‘winner’ I mean it was delicious and not hard to make.)
I hope everyone had a lovely Thanksgiving! For the first time in a couple of years, we went to someone else’s house and didn’t have to do the cooking. Being a good guest though, I baked some mighty tasty bread to bring along. This recipe has been hanging out on my Pinterest board for a couple of years now and it was time to give it a whirl. The result? Awesome. Sweet and tart.
September through October was my horror/paranormal marathon reading in honor of the Halloween season. November means it’s officially Sci-Fi month! I’m ready for the change but before we leap into a new genre, here’s a recap of a spooky two months of reading.
Fire & Ash
Gather the Daughters – Book Review
Curtsies & Conspiracies – Book Review
A Monster Calls – Book Review
The Witchfinder’s Sister – Book Review
Home Improvement: Undead Edition – Book Review
Kitty Goes to Washington – Book Review
A Season with the Witch – Book Review
Raven – Book Review
Vegan Pumpkin Spice Muffins
Buttermilk Pumpkin Bread
I consider the season a success and I am ready to plunge head long into science fiction month.
Do you plan to participate in Science Fiction month? How so?
Combine the powers of banana and zucchini and I present to thee….a tasty treat!