It’s been two years of blogging.
730 days, 15 loaves of bread, 114 cupcakes, 417 muffins, 2,786 cookies. And probably only 1 salad.*
*Statistics are an estimate.
Just like one year ago, I am not in the mood for traditional birthday cake. Just like last year, I am incredibly grateful for all of you who have hung around on this journey to see what we can create from butter, flour, sugar and eggs.
I’m humbled by the thought that people enjoy reading the random musings that go on in my head. I’m amused that this adventure has resulted in me carrying around a pound of butter in my purse on more than one occasion. I’m thrilled that this whole whatever-this-is will be moving into a new kitchen soon.
Yep. I bought a condo. I’m officially on my way to becoming an adult.
I have high hopes for this kitchen. I imagine it will host parties where I make way too many bite-sized desserts and squeal as I pop champagne. Parties where we start in fancy dresses and our nails done, and finish the night with our hair down and heels off, sprawled across my couch laughing so hard our mascara runs down our cheeks. I wish for quiet Sunday brunches of waffles and eggs and bacon, with the dogs asleep on the rug. I expect the occasional shouting match over doing the dishes that devolves into drinking wine off the kitchen floor and crying as we hold onto one another and promise each other the world. I dream of tired mac & cheese dinners, extravagant turkey dinners, and Indian dinners ordered from down the street.
I want this kitchen to be a place where we do the work. Where friends and family come together to share ideas and fight and laugh and cry and solve problems and talk for hours about nothing, and, above all, make our relationships stronger.
Thank you for hanging out with me for the past two years. Here’s to the next ten.
Frozen Mocha Cheesecake
A lifelong favourite from my second mom. Probably one of the first things I’ll make in my new place.
Lightly adapted from Eagle Brand
one and a quarter cups oreo cookie crumbs
quarter cup butter, melted
quarter cup sugar
one package (250 g) cream cheese, at room temperature
one can (300 mL) sweetened condensed milk
one cup chocolate chips, melted (I used semi-sweet)
two tablespoons espresso powder
half tablespoon hot water
one cup whipping cream, whipped
Grease a 9″ springform pan or baking pan (my Le Creuset one seems to be somewhere between an 8×8 and 9×13, but I would suggest trying a 9×13). Mix the oreo crumbs, butter and sugar and press into the base of whichever pan you’re using and set aside.
In a stand mixer fitted with the paddle attachment, whip cream cheese and sweetened condensed milk on medium until well mixed. With the mixer on low, slowly pour in melted chocolate. Dissolve the espresso powder in hot water, and add into the cream cheese mixture. Mix it all really well until it looks even. Remove from the stand mixer and gently fold in whipped cream.
Scrape filling onto prepared crust, cover with saran wrap and freeze until solid – at least 4-6 hours. Serve frozen.