photos and recipe contributed by Nanette of Cultural Chromatics
Hi everyone! Did you know it’s National Goat Cheese Month? In honor of this esteemed holiday (or something like that), I bring you mini lemon cheesecake pies with a twist, a goat-cheese twist! Also, I recently went to a dairy farm where I cuddled the most adorable baby goats, and now I’m obsessed…
Tart, creamy and tangy, these mini lemon cheesecake pies are the perfect summer treat and it requires minimal baking (just for the crust). This has to top my most favorite sweet treats, and I hope you’ll enjoy them just as much!
- frozen pre-made pie crust
- 8 oz cream cheese, room temperature
- 6 oz chevre (goat cheese)
- 1/2 cup sweetened condensed milk
- 1 tbsp vanilla extract
- juice from 2 medium lemons
- lemon zest
Spray a mini muffin pan with cooking oil. Then, use a round cookie cutter to cut circles out of the pie crust that are big enough to cover the inside of one mini muffin cup. Bake according to the pie crust directions, or until the crust is golden brown.
While the crusts are cooling, mix together the goat cheese and cream cheese until blended. Add in the condensed milk, lemon juice, and vanilla until everything it’s mixed together. Pour the cheesecake filling into the pie crusts, then refrigerate for about 4 hours.
Top with lemon zest and try your best not to eat them all in one sitting! :)
So far this week I’ve learned a few things for sure. One being that coming back to work and real life after a mid-week rendezvous is worse than any Monday, and two, that I can only do pastel colors for so long before I need a little umph in my life and Easter eggs are no exception. As tough as learning those lessons might have been (not really), there are luckily such things as confetti and macarons to make things a bit easier to chew…
Remember my DIY for gold leaf macarons a few weeks ago? Well if you’re in Houston you should know that Sweet is selling special edition gold leaf macaron eggs for Easter! For those of you that aren’t local, you can follow my tutorial to recreate your own.
I’ve been known to make a dessert concoction or two, but this one may take the cake… the waffle cake. See what I did there? No, but seriously. It’s kind of the like the easy bake oven way of making an individual serving of cake without actually having to tell someone you own an easy bake oven. All you have to do is own up to having a waffle maker and the rest is socially acceptable.
This mini waffle cake recipe is as easy as stirring the ingredients together for boxed cake mix and pouring it over your waffle maker and you can mix and match whatever cake and icing flavor you want. It doesn’t really get better than that and it’s almost dangerously easy…
- Boxed cake mix and necessary add ins (or your favorite homemade mix)
- Choice of icing
- Small bowl for warming
Mix the box cake mix and necessary add-ins, and pour a small amount over the warmed waffle maker and cook just long enough to turn golden brown and hold it’s shape.
In a small bowl, microwave your icing for 10 seconds and then drizzle over the waffle cake. Give it a little umph with a dash of sprinkles and you’re all set!
Not to get all chubby on you or anything, but wouldn’t this be so good with a scoop of ice cream too? On second thought, I should probably have dinner before I try and write recipes posts.
Also, I just jumped on the Fitbit bandwagon and I’m a little obsessed. It helps make up for my ridiculous concoctions. Do any of you have one?
Please note that the question mark in the title for this project is supposed to be there. I had a bit of an identity crisis with my original DIY and it morphed into something a little different halfway through. These things happen to me quite a bit. Instead of just editing out the funky stuff and leaving you with a cut and dry finished product, I thought I’d just go ahead and share the messy details and let you decide which project you liked best!
Alas, here we have DIY speckled sprinkles. Originally I wanted to tint white sprinkles and cover white chocolate Reese’s cup eggs with them to look like edible speckled eggs for Easter. I did that first, but then somewhere along the line I ended up rimming glasses of milk with the sprinkles to style the egg photos with and then somehow ended up with more picture of rimmed milk glasses than I did of eggs. I guess this means I liked that idea a bit better, but no one says you can’t have both…