A quick cake I made for my sister’s graduation this past weekend. Since I had to travel and had very little time, I wasn’t able to do anything too elaborate. But I did make a little gum paste graduation cap before making the trip to her place. I finished it off with a mini tassle that I made out of two strands from her actual tassle.
My boyfriend’s family recently gave me their grandma’s amazing cheesecake recipe - or rather, they gave it to my boyfriend and he promptly handed it over asking me to make it. :) It goes without saying, but the recipe is now being kept under lock and key.
In any case, my first attempt at the recipe did not go entirely well. It is supposed to be a two layer cheesecake, but after the first layer was in my pan there was no more room for the second layer. I swear I followed the directions, I just wonder if she used a 10 inch spring form pan instead of a 9 inch one like I did.
In the end, I found the cheesecake that I did prepare to be really delicious. I topped it with strawberries. That part I can give you the recipe for. It would be a great addition to even a store-bought cheesecake.
Ingredients:
2 cups strawberries, quartered
1 1/4 cups strawberries, sliced
3 tablespoons sugar
Enjoy!
This morning I made a quiche for breakfast. It turned out pretty good, so I figured I would share the recipe with you:
Spinach and Artichoke Quiche
Ingredients:
1 pie crust
4 eggs
1 cup fat-free condensed milk
1/2 cup 1% milk
1 1/2 tsp dijon mustard
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground pepper
3/4 cup frozen chopped spinach, thawed
3/4 cup frozen artichokes, thawed & chopped
1/2 cup swiss cheese
1 TBS grated parmesan
paprika
Directions:
Pre-heat oven to 425. Line 9-inch pie pan with pie crust and chill. Beat eggs, condensed milk, & milk in large bowl. Add mustard, nutmeg, salt & pepper. Place spinach and artichoke in an even layer in pie crust. Sprinkle with swiss cheese. Pour egg mixture into filled pie crust. Sprinkle with parmesan and bit of paprika. Bake for 15 min. Turn oven down to 350. Bake for 30 more min. Let cool 10-15 min.
Enjoy!
It’s neither cake nor confection, yet I feel compelled to share the recipe for a specialty cocktail that my boyfriend and I had for “dessert” last night. We created this recipe ourselves, so I was pleasantly surprised with how delicious it turned out to be. The main ingredient in the drink is a Korean liquor called Soju, which I received from a friend after she travelled to Korea.
I have no idea whether it is available in America or whether it’s easy to find, but I will definitely be looking into that when my bottle runs out! Without further ado, here is the recipe (serves 2):
Fill a pint-size cocktail shaker half way with ice. Add the following:
2-3 oz. Soju
2 TBS. Chambord
8-10 oz. Tonic Water
A generous squeeze of blood orange juice
Shake and pour into martini glasses. Garnish with a slice of blood orange.
Enjoy!