On this cold, rainy day, I definitely need my weekly dose of cupcake porn. Today’s cupcake of choice follows the cheesecake theme from before Thanksgiving, but adds a seasonal twist. Gingerbread is essential to the winter holidays, and I’m not sure I would survive without it, although I’m not a traditionalist. I don’t go in for the crunchy gingerbread cookies, but I drool over Chewy Chocolate Gingerbread, and my pumpkin cheesecake for Thanksgiving was made with Trader Joe’s Triple Ginger Snaps, which are also to die for (and I don’t even like ginger snaps).
So today, Sophie and I are sitting at my desk lusting after Gingerbread Cheesecake Bites from Created By Diane. These look spectactular, and they almost look easy, which is always a bonus – hey, that’s why we make cupcakes instead of cakes, right? I’m excited to add these to my holiday repertoire. I might even make them this weekend, if I’m feeling particularly ambitious. Of course, I don’t really “do” store-bought dough or crusts, so I’ll probably make my own. Just another amazing recipe to track down…
Do you have any gingerbread favorites planned this holiday season? I’d love to hear all about them!
This is our first Cupcake Friday back in business, and it’s more wishful thinking than actual intention, since I don’t have time to make cereal these days, much less cupcakes. Today’s cupcake isn’t a traditional cupcake, but since it’s still baked in muffin tins I think it counts. These Mini Cheesecakes from The Wicked Noodle look so good that I want to rush out and eat them right this second. Yes, all of them. No “just one mini cheesecake” for this lady!
These cupcakes are thematically appropriate, because my (self-)assigned contribution to Thanksgiving this year will be Pumpkin Cheesecake – which, with luck, will be posted on here shortly thereafter. Lusting after mini cheesecakes will help get me in the mood.
Would you believe that there was a time when I didn’t like cheesecake? I’m not sure what was wrong with me. It’s possible that I’d only ever had store-bought cheesecakes, which everyone knows are inferior. But seriously – I love milk and cream and sugar and cream cheese. How on earth could I ever have thought I didn’t like cheesecake? Honestly, it might have been the graham cracker crusts. But I’ve gotten around that! I always use ginger snaps now.
Regardless, cheesecake is one of the best things ever, and these cupcakes look simply scrumptious. I can’t wait to get around to making them someday!
These next few posts will teach me my lesson, since I am trying to go back almost three weeks and remember exactly what I did and why. Hopefully once I catch up with myself I will be more successful at staying in the present…
The Lemon Cheesecake adventure was another co-venture with Alimonkee, which will also explain some of the modifications made to the recipe. It was also, I have to say, one of our most successful kitchen adventures to date (even including pre-blog cooking experiences!). This cheesecake was deadly amazing, and a huge hit with our diners, and also so impossibly rich that it was nearly explosive to try eating more than one piece. But I’m getting ahead of myself.