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It Worked!

Good news…the cheesecake worked!!!!

They were so delicious and cute!  Brian tried one before we took them to our party just to be safe and he literally said “These are soooo good!  These will be a regular treat from now on.”  Ok, I don’t think he realized how much time these little puppies take….Iwill definitely make them again but weekly??? That is a stretch, I’m glad he liked them that much though!

We arrived at Kelsey’s (the hostess) with cheesecakes in hand ready for a great fall evening with friends.  She is the party thrower extraodinaire and had the most beautiful, simple fall flowers as decor and a delicious spread of food waiting for us.

This apple dip was called “Autumn in Your Mouth” and tasted so good!  It was pumpkin, cream cheese, cinnamon, powdered sugar all mixed together.  It was like pumpkin cheesecake dip!

Perfect weather for a bonfire

The party got moved indoors

Last night was so fun.  It was great to be all together and really just hang out!


Originally, I had planned to go for a run this morning, but I woke up with a pretty bad headache so I decided to postpone the run until tomorrow.

Tonight, Brian and I are going to an engagement party that some friends are throwing for us and we are hanging out with his family at Irish Fest which is walking distance from our apartment.  Since Brian and I are going out both nights this weekend, we made a little driving arrangement.  Last night was Brian’s night to drive…which is probably why I have a headache.   Tonight is my night to drive, which is why I know a run will for sure be able to happen tomorrow!

When I went to make breakfast, I was hungry and knew I needed something in my stomach, but nothing sounded good.  I knew that I wanted something savory rather than my usual sweet smoothie or sweet oatmeal bowl.  Finally, I made the decision for a scrambled egg with salsa and a little bit of cheese wrapped up in a La Tortilla Factory Smart and Delicious Low Carb High Fiber tortilla.  It was a good decision and I’m glad that I took the time to think it through because the meal really hit the spot.


Hope you all have a great start to the weekend!



Baking Fail No. 5364:

Ok, so you in my evening post last night that I was going to make my first cheesecake using my mom’s amazing recipe.  Well, instead of making one large cheesecake I thought it would be a great idea to make smaller cupcake size cheesecakes.  I knew that I would need to adjust the time, but for some reason just decided to cut the times in half without doing any research…what a bad decision.

The result was burned cheese cakes that stuck to the cupcake liners and had the graham cracker crusts separating from the cheesecake part…not good!

The cheesecakes should not be yellow like that…trust me.


Because of this failed attempt, I called my mom frantically to make a plan of action:

  1. Research mini cheesecake recipes focusing on time and oven temperature.
  2. Decide not to use cupcake liners.
  3. Purchase  more cheesecake ingredients.
  4. Don’t freak out!
After work, I headed immediately to the store to purchase the new ingredients and got to work in the kitchen.  The mini cheesecakes are actually chilling in the refrigerator right now, so I am still not 100% sure if they have turned out.  The last thing I have to do is probably going to be the hardest…get them out of the pan!  I know that this recipe works as a large cheesecake because my mom has made it several times…it is her signature cheesecake dish!
Marble Cheesecake
Ingredients or graham cracker crust:
  • 1 cup graham cracker crumbs
  • 2 Tbsp sugar
  • 1/4 cup butter or margarine, melted
Preparation for graham cracker crust:
The best way to make graham cracker crumbs is to smash them with a rolling pin.
Combine crumbs, sugar, and melted butter.  Press mixture onto bottom and half inch up the side of a 9 inch spring form pan.  Bake at 350 degrees for 8-10 minutes.
Ingredients for cheesecake:
  • Graham cracker crust
  • 3 packages of 8 oz cream cheese, room temperature, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 2 tsp vanilla
  • 3 Tbsp four
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 1 Tbsp vegetable oil
  • 1/2 tsp vanilla
Preparation for cheesecake:
Prepare crust and set aside.
Combine chream cheese, 3/4 cup sugar, sour cream and 2 tsp vanilla in large mixer bowl.  Beat on medium speed until smooth.  Add flour, 1 Tbsp at a time, blending well.  Add eggs; beat well.  Combine cocoa and 1/4 cup of sugar in a smaller bowl.  Add oil, the rest of the vanilla, and 1 1/2 cups of the cream cheese mixture, mix until well blended.
Spoon plain and chocolate mixtures alternately into crust, end with dollops of chocolate on top.  Gently swirl with knife for marble effect.
Bake at 450 degrees for 10 minutes.  Without opening the oven door decrease the temperature to 250 degrees and bake 30 minutes.  Turn off oven and let the cheesecake remain another 30 minutes without opening the door.  Remove from the oven.  Loosen cake from sides of pan, cool and chill before serving.
I’ll let you know how the second batch turns out…I have to go get them ready for our little party now…wish me luck!!!
What have you baked and failed at?? 

No Pumpkin?!

Today was actually an early day of work, and Brian got done early with class.  Even though he usually doesn’t like going to the grocery store, I still asked if he would come with me…and he said yes!

A couple of days ago, I purchased a Living Social deal that was $10 for $20 worth of food at Whole Foods.  I love shopping at Whole Foods, but find that the prices don’t usually fit my budget, so I definitely jumped at the chance to purchase food for basically half of the price.

After heading to Whole Foods, I saw a stand for fresh produce at a little stand outside of a store, so I also jumped at that opportunity because I have found that many times I am able to get more bang for my buck when buying fresh produce from a little stand rather than a major grocery store.

We then proceeded to head to Kroger, which is a grocery store similar to Marsh or Publix.  We found everything else on our list that we needed except one item….canned pumpkin.  When I asked a store associate where I would find the pumpkin, she replied by telling me that it was too early for pumpkin so they didn’t have it out……WHAT?!?!

I see Halloween decorations everywhere, fall scented candles and leaves adorning every store yet it is too early for pumpkin???  I was shocked….literally shocked.  So, Brian and I drove across the street to Target to pick up three cans of Libby’s canned pumpkin.  Crisis thankfully diverted.


I think it is strange of her to say that it is too early for pumpkin to be out on the shelves, when I was able to buy a can of it in July…but that is just my opinion.



Grocery shopping took a little longer than planned, and Brian and I were a little cranky because of a lack of food in our system towards the end of the trip.  Once arriving home and putting away all of the groceries I quickly whipped up some veggie gyros adapted from this recipe suggested by my mom.  We made them on Flatout flatbread instead of pitas, the only thing missing was some feta.  They were still totally delicious though!

Included:  Greek gyro sauce (in the recipe!), cucumber, red onion, red bell pepper, tomato, spinach…delicious!


Tomorrow night, a friend of Brian and me is having a welcome home party for another one of our friends who recently came home.  I volunteered to bring dessert, and cheesecake is the guest of honor’s favorite.  My mom has an amazing recipe for Marble Cheesecake, but I have never made it or any other homemade cheesecake for that matter.  I guess there is a first time for everything!  Wish me luck 🙂