ladies. its 245am. on friday.
i’m awake. editing, posting, blogging, getting stuff together for clients…because we leave town tomorrow for a work weekend in tallahassee full of sessions and planned outings…
and i tried all day…ALL DAY…to get my real simple recap for the month of november up.
so all of you who are looking now and expecting that recap, would not be disappointed…
but the fact of the matter is, its 245 in the morning. my husband hates that im up this late working, because hes up with me. darby needs me to put her to bed and go to bed myself. i need to present and alert in the car today on our long drive.
i am irritated for two reasons. 1) that i cant fulfill the expectations i put on myself and my time, and get this yummy amazing real simple recap post up today. and 2) because im this upset that i cant get this yummy real simple recap post up today.
dont hate me. i’m hoping to get it up by saturday..maybe even sunday. but not today.
hope you understand ladies…and forgive me! but id be up till 5am if i were to finish this recap.
TGIF….and stay tuned. i promise, its coming. 🙂
so its no secret i love sugar.
i could have cinnamon toast crunch for breakfast, a fruit salad for lunch, and cake for dinner. literally, this is my world and im a prisoner in it. i love me some sweets!
cakes, pies, brownies, cookies, doughnuts, candy, fruits, sugar of all kinds….
over thanksgiving we always head up to tennessee to spend the holiday with bens family. the women cook for hours and hours day of, but we have to split our time between two sides of the family and eat two thanksgiving dinners, so its hard for me to contribute to the cooking sometimes. this year, i was determined to make a contribution. something in me is screaming to be cooking and cleaning and home all the time…what the deuce…
am i becoming suzie homeaker? did i just make my husband leave for 4 hours and deep clean my house like i was gonna host the president for dinner tonight? YES. do i sometimes cook dinner for my family “just because”, and secretly desire to roll around on the floor all day with my kiddos? (that nice vacuumed, swept and mopped floor?) YES.
so anyways, my suzie homeaker desires kicked in and made me a bit sad i wasnt having a thanksgiving at my own house and being dubbed “hostess with the mostess”…so i thought, meh, why not make a baller cheesecake to throw in the thanksgiving food mix…its not really thanksgiving food, but hey maybe somebody will eat it and i wont be too embarrassed now that i have something to bring to the table.
enter real simple magazine, november. (the recap going up THIS FRIDAY ladies so stay tuned for full details…). gingersnap cherry cheesecake recipe? yes please. minus the cherries plus some strawberries. yes please.
check out the recipe here ladies, and ive copied and pasted it below. for the crust half and halfed gingersnap cookies with gingerbread graham crackers (makes a nicer consistency in the crust). and i also bought fresh strawberries, chopped them up and added a bit of sugar to them before i let them chill in the fridge for a while.
the result? i happened to find the last piece buried in the fridge the day after thanksgiving. it was devoured people, literally devoured. certain family members had multiple pieces. said it was the best cheesecake theyd ever had. better than their mommas…and their mommas mommas…
make it. eat it. love it. its a great holiday staple peeps! bens family has already made me promise to make it and bring it every year now!
p.s. i felt very good about this cheesecake because it was the first one that id ever made, and it didnt split down the middle or break or cook funny…it was delicious and beautiful, so ben made sure to take a pic of me with the very first yummy piece. enjoy!
- Heat oven to 350° F. In a medium bowl, combine the ground gingersnaps and butter. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the side of a 9-inch springform pan.
- Using an electric mixer, beat the cream cheese and 1 cup of the sugar until smooth. Beat in the eggs, one at a time. Beat in ½ cup of the sour cream and 1 teaspoon of the vanilla.
- Pour the mixture into the crust and bake until just set, 40 to 45 minutes.
- Meanwhile, in a small bowl, combine the remaining 1 ½ cups of sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla. Spread over the hot cheesecake and bake until set, 3 to 5 minutes more. Let cool in the pan, then refrigerate for at least 4 hours. Run a knife around the edge of the cheesecake before unmolding.
- Spread the preserves over the cheesecake before serving.