This recipe goes out to all of you rad parents with kiddos heading back to school this week. You asked for quick and easy recipes in our recent reader survey here. And let me tell you, this one’s a keeper. If you were a child of the 80′s like me, you can even pop it in your Trapper Keeper to hold onto for busy school nights ahead.
Seeing all of the cute first-day-of-school kids pop on Facebook with new backpacks and lunch boxes has totally made me a nostalgic for those annual load-up-the-shopping-cart, try-to-convince-Mom-to-buy-us-new-everything, back-to-school supply shopping trips!
I mean, in elementary school I had to get that 64-pack of Crayola crayons (with vivid tangerine, holla!), Mr. Sketch scented markets, and cool eraser tops and neon grippers for my #2 pencils. In middle school, it was Lisa Frank everything (oh yes, especially the unicorn stickers), a super-cool Trapper Keeper, and mechanical pencils. And in high school, you’d better believe we drove all over town until I found The Exact Color of Jansport backpack that I wanted, that would hold all of those Mead’s 5-Star notebooks, my fancy graphing calculator, and every color of gelly roll pin imaginable.
And I hereby name them “cheesecake bites”. Aren’t they cute?!?
As you might wisely infer from the name, these little guys taste just like sweet cheesecake. But by contrast to a big ol’ slice of cheesecake, these little guys are much more reasonably portioned into little bite-sized treats. They’re perfect for snacking, perfect for dessert-ing, perfect for entertaining, or perfect for any ol’ time the cheesecake craving hits. And they’re no-bake, so no hot oven required.
And the best part?? All you need are 4 easy ingredients and about 1 minute to make one.
Last week, there was a birthday in da house at #neighbornights — my friend, Liam!
Talk about neighbors turned into good friends. I can’t really imagine life in our loft without this guy. Liam is a born-and-raised New Yorker who followed a job to Kansas City and ended up living across the hall from me. And during the past two years that I’ve lived in this building, he has been my #1 neighbor.
This day of the week (alright, and practically every other day) is usually reserved for Mexican food in mi casa. But today I’m taking a cue from my friend, Cynthia, and going Greek with these delicious fish tacos. In addition to being quite colorful, they are quite good.
Happy weekend, friends. I’ve been going through the results of our recent reader survey this weekend, which I will be sharing in full with you soon. And goodness, can I first just say that you all are amazing?!?
It was so (so) good to get to hear directly from you in the survey. And much more, to read through all of the thoughtful, encouraging, and just amazingly kind comments/notes that you all left. I was so humbled by the gracious things that you had to say about this blog, and to hear what the recipes and posts here have meant to you and your families over the years. It means so much to me that this site has been a part of your lives. So thank you for taking the time to write and share your feedback. You’re the best!!!
I am seriously in denial that it is the middle of August, that temperatures are back down to being in the 80s, that my Facebook feed is full of adorable kiddos proudly heading back to school, that Halloween candy has arrived in grocery stores, and that summer — my beloved summer — is nearly over.
Over the (now 5!) years that I have been food blogging, I have become accustomed to the random foods that grace my kitchen at some of the most random hours. This was especially true when I had my full-time job on top of blogging.
Grilled steak at 7am on a Tuesday in order to catch the natural light because I would be working late? Sure, we’ll start the day with some protein. Blueberry muffins at 5pm on a Friday after work before heading off to a happy hour? Eh, who doesn’t love breakfast for dinner?! Shooting 5 peach recipes in a day because they happened to be absolutely, perfectly ripe that day, and Lord knows when that will happen again? Carpe peach.