Do you watch the ball drop on New Year’s Eve?
It is officially spring break…or, um, end of winter break?
My first year of college, there was an ice storm the Thursday of spring break that caused major power outages. We were without electricity for a few days.
My second year of college, spring break started early because snow dumped to the ground at a startling rate.
This year, I am hoping for a nice, warm spring break with no snow or ice.
Blueberry Cheesecake Oatmeal
- 1/3 cup oatmeal
- 1/2 cup water
- 1 tbs cream cheese
- 1/2 cup blueberries (divided)
- Coat a mug with nonstick spray.
- Mix oatmeal, 1/4 cup blueberries, and water in the mug.
- Form a small well in the middle of the oatmeal and place cream cheese in the well.
- Microwave on high 1 minute.
- Invert mug onto a plate, and remove mug.
- Top with remaining 1/4 cup of blueberries.
- Eat and enjoy!
Taking one’s chances is like taking a bath, because sometimes you end up feeling comfortable and warm, and sometimes there is something terrible lurking around that you cannot see until it is too late and you can do nothing else but scream and cling to a plastic duck.
– Lemony Snicket
When I started this blog last year, I was definitely taking a chance. To be honest, I am not quite sure why I started blogging. I had thought about it for months–hypothesizing titles, planning posts, and researching the merits of blogging (what can I say? I deliberate everything!). Then, November 24, I opened WordPress and made a site.
In March, I almost deleted this blog. It been a few months since my last post, and I had no intentions of restarting my writing. However, something stopped me from clicking the final “Delete” button. A month later, I resumed blogging. Since then, this baby has grown! I absolutely love blogging, and I probably spend more time working on this blog than I should. Even if I get nothing out of blogging other than sheer enjoyment, the risk has paid off.
Thank you for sharing in my nine lives 🙂
Now who wants cupcakes?
Before we get to the recipe, I have a disclaimer: you cannot judge these cupcakes until they are completely done. I am not going to tell you that you can’t taste test the batter, but you cannot form an opinion of them until you have eaten a frozen cupcake. The freezing is the key step to making these irresistible!
Strawberry Cheesecake Bites*
- 3/4 cup cottage cheese
- 2/3 cup strawberry yogurt
- 1/4 tsp. vanilla extract
- 1 tbs. flour of choice
- 1/2 tbs. sugar (or more, if desired)
- 2 whole eggs, lightly beaten
- 1/2 cup frozen strawberry halves
- Preheat oven to 350 degrees Fahrenheit
- Combine cottage cheese, yogurt, vanilla, flour, and sugar in a bowl and stir until smooth
- Add the eggs and stir with a fork until everything is combined
- Gently mix in the frozen strawberry halves
- Line a 12-count muffin pan with cupcake liners
- Evenly distribute batter between the 12 wells
- Bake approximately 30 minutes, checking regularly to avoid overcooking
- Let cool in the pan, then place the cupcakes in the freezer for several hours
- Eat and enjoy!
*Recipe adapted from Blogilates.
I love pumpkin. I love cheesecake. I love you. That is why I created this delectable fall treat. Pumpkin Cheesecake day is officially celebrated October 21, but you don’t need to wait until then to enjoy this dessert. The pumpkin to cheesecake ratio is perfect, and the viscosity is ideal to either be eaten as pudding or used as a dip. Because it is loaded with calcium, fiber, beta-carotene, and all those other nutrients that we don’t really understand, I am not even ashamed to say that I ate the entire batch. By myself. At once. 🙂
Pumpkin Cheesecake Dip
- 1 packet sugar free cheesecake pudding
- 1/4 cup canned pumpkin
- 1 1/4 cup milk (not soy)
- 1/2 teaspoon cinnamon
- Combine pudding mix and milk in a bowl. Whisk for 1-2 minutes.
- Fold in pumpkin and cinnamon.
- Chill for at least 2 hours.
- Enjoy as a dip for a potluck, dessert after dinner, or mid-day snack
Being in the mood for a light, summery dessert, I whipped up this no-bake pie. The raw crust is nutty, crumbly, and adds amazing texture to the creamy filling. All the ingredients are extremely versatile Raisins and dates can be substituted with any dried fruit. Almonds can be replaced with walnuts, cashews, or any other nut of choice. There are numerous instant pudding flavors, and the toppings are limitless. Have fun playing with different flavors, and tell me your favorites!
No Bake Pudding Pie
Raw Crust Ingredients:
- 1/4 cup pitted dates
- 1/4 cup raisins
- 1/2 cup almonds
- 1/4 cup oats
- pinch of salt
- 1 3/4 cups of milk
- Instant pudding mix of choice (I used sugar-free cheesecake)
- In a food processor, combine all crust ingredients. The texture should be mealy, but not chunky.
- Press the crust mixture into a pie pan and freeze for at least 30 minutes.
- Meanwhile, whip the milk and pudding mix for two minutes with a whisk. Cover and chill for at least five minutes.
- When you are ready to assemble your pie, spread the pudding mixture into the pie crust and top as desired.
What pie flavors do you want to try?