One distraction that has literally eaten time over the past few days is a new facebook page, "You might be from Saratoga Springs if..." and I joined the page Thursday afternoon as I babysat for Pete while Katie took Henry to his first dentist's appointment. It's a good thing Pete slept the whole time because I was completely sucked in with all the memories and nostalgia posted on that page. I joined when it has somewhere near 700 members. Just days later, it's approaching 2000 members. Updates are posted so fast that there's no way to keep up with it! People are posting favorite memories of growing up in Saratoga as well as posting current interests, like favorite places to eat, where they're living now, who their best friends were, etc. It's really fascinating and I have to deliberately remove myself (now and then) from the conversations or I'd never stop and I'd eventually have to be peeled from this less-than-comfortable chair! I'd love to gather all the postings and create a book from the rich contributions people have made.
Anyway, I have to stop because there's work to do...
|My other project...|
In addition to tackling sinks-full of pots and pans, this morning I shopped for the week's baking projects, and then came home to finish cleaning up my kitchen so I can mess it up again! I have help, though. Henry's here with me and he is such a good helper (!)...
|Lil' Blue Eyes|
It will be a busy baking week ahead, with a small wedding cake and an anniversary cake, as well as the typical muffins, scones, cinnamon rolls, and coffee cakes that are always on my to-do list. If there's any point in the summer when I have to work ahead and be prepared, this upcoming week is it. For my friend Carole, I'm making a dessert for her Monday guests - individual cheesecakes with raspberry topping.
Expecting that you *might* be looking for a recipe here, I'm posting one for Carole's mini-cheesecakes. The recipe incorporates a few smart short-cuts, and I'll be making them Sunday night.
CAROLE'S INDIVIDUAL CHEESECAKES
with raspberry garnish
by Maria del mar Sacasa and America's Test Kitchen
12 round shortbread cookies, 2" in diameter
1/2 cup seedless raspberry jam
1 8 oz. package cream cheese, softened
1/2 cup sweetened condensed milk
2 large eggs
fresh raspberries for garnish
1. Prepare crusts: Adjust oven rack to middle position and heat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners. Place cookies in cupcake liners. Dollop with 1 teaspoon of jam each.
2. Make Filling: With electric mixer on medium-high speed, beat cream cheese until light and fluffy, about 2 minutes. Greadually beat in sweetened condensed milk, scraping down sides of bowl as necessary, until incorporated. Add eggs, 1 at a time, and beat until smooth, 2 to 3 minutes.
3. Bake cheesecakes: divide batter evenly among cupcake liners. Bake until set, about 20 minutes. Transfer to wire rack and cool to room temperature, about 20 minues. Refrigerate until set, about 1 hour.
4. Glaze and garnish: Remove cheesecakes from muffin tin. Microwave remaining jam until thinned slightly, about 15 seconds, and use it to glaze cheesecakes. Top each cheesecake with a fresh raspberry.
Photo Image: my own