The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. We had free reign over what to do with said cheesecake recipe, as in adding toppings, flavors, etc. so I made a real Margarita Cheesecake, much, much, much, better than the no-bake version I made a month or two ago.
I must say, this cheesecake is the creamiest and the smoothest – texture wise, my margarita version has quite a bite!
Along the same lines as the movie fast food nation, and the books written by Michael Pollan, The Omnivore’s Dilemma and In Defense of Food is this movie, Food, Inc. that is to be released nationally June 16, 2009.
I hope everyone goes and watches it as it looks interesting and informative and will hopefully teach the nation about where they’re food really comes from. The reviews promise it not to be one of those shock movies that tells you to stop eating meat, and buy organic, so you don’t destroy the world. Instead it pushes the viewers to start a revolution concerning where they’re food, organic or not, vegan or meat eater, really comes from, the factory farm.
Iiiit’s peanut butter jelly time, peanut butter jelly time, peanut butter jelly time!
(This video may be offensive to some people, jsyk.)
Peanut butter and jelly is my standby lunchtime staple. I don’t even really like peanut butter. I just eat it because its easy to make, and peanut butter and jelly don’t go bad if you don’t eat it the same day you make it. Sometimes the bread can get a little soggy if you use a really wet jelly, but that’s about it.
I could give you some spiffy peanut butter and jelly cookies, or bread, or cake, but I think I’m going to leave it simple and pure to the original this time.
I work for a small non-profit and a local design company does all of the design work for all of our printed material for free. Since they do all of that for us for free, I thought I’d bake them a cake.
This was the first time I used my decorating tips and semi-professional techniques. I think it turned out pretty well. The cake is lemon with lemon curd filling (really tasty). Then covered with insanely sweet buttercream. I actually haven’t tasted the cake itself, I made it for someone else so it is currently sitting in a cake box on the counter. I have tasted all the leftover crumbs and trimmings though!
I know, its insane! The brightness, the colors, the craziness!!!
But I kind of like it even though its crazy. I’d have to say its pretty good considering it is the first time I have ever decorated a cake with decorating tips. Up to this point all I had done was slap some frosting on stuff and spike it with a knife or trace designs into it with a spoon or something.
Woot! Maybe I’ll should try something simpler next time.
I have no idea how to make these things, so no recipe today, but I have found some interesting information on them! The most recognized brands are Cheeto’s, which everyone has heard of, and Wise’s Cheez Doodles. Essentially they are puffed proccesd cheese flavored snacks. While I’m not sure how natural they are, they are tasty. (I personally prefer the smaller really crunchy kind rather than the thicker puffier ones.) Read on…
That’s right! National Margarita Day! Only it was last Sunday, February 22, sorry for the delay. Instead its Margarita Monday!
I thought about going over the 1001 and one ways to make a margarita, frozen, on the rocks, the type of tequila to use, should you use triple sec, cointreau or gran marnier (we usually use 1800 tequila and gran marnier on the rocks).
Instead this past weekend I made Smitten Kitchen’s Margarita Cookies and margarita cheesecake. You read that right, I made margarita flavored cheese cake. With real alcohol and limes.
