Happy, happy new year to everyone! Hope that your 2013 is off to a fabulous start!
In honor of the Smoothie Maker Gift Set Giveaway that we have going on this week, and because I just returned home from a carb-loading trip in Europe and am craving some lighter meals, I thought it would be fun to do a smoothie recipe roundup!
Hooray! Today is the big reveal day for the Great Food Blogger Cookie Swap ’12, when food bloggers everywhere are posting the recipes for their cookies that were mailed all across the nation. And with hundreds bloggers participating this year, there were a lot of delicious cookies being swapped! (Just type the hashtag #fbcookieswap into Instagram or Twitter, and you can see all of the sweetness for yourself!)
Earlier this week, I hosted a little birthday gathering for a beautiful friend who recently moved to England but is back home (yay for us!) for a few weeks. And when I asked her what might “happen” to be one of her favorite desserts, she responded that she always loves cheesecakes, but then also really loves peanut butter and chocolate. So I decided to bring together the best of both worlds and make these Reese’s mini cheesecakes!
It was also a chance to use a new little kitchen purchase that I finally caved in to buy – this mini cheesecake pan. Sure, you can make little cheesecakes in mini baking cups, but I had long admired the sleek vertical lines of this pan, so may have squealed in delight just a tad when I finally purchased one of my own.
In honor of St. Patty’s Day next week, I’m stoked to introduce…..my favorite cheesecake!!!
Oh yes. This Bailey’s chocolate goodness has long been the go-to cheesecake recipe in my kitchen, partly because it’s (truly) so simple and foolproof to make, and partly because it’s…um…AMAZING! By now, I think nearly all of my friends and family have tried this recipe at one point, and it always receives stellar reviews.