Strawberry Shortcake Smoothies

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Strawberries always remind me of Alaska. When we lived in Anchorage, we had a small garden where we grew strawberries, chives, rhubarb, and raspberries. The strawberries that we grew were always the cutest. Their yellow seeds weren’t any bigger than an aphid, green stems as small as newly sprouted leaves, and the actual berries were as tiny as thimbles. We’d water them and watch the plants slowly unfurl under the seemingly endless sunlight that only an Alaskan summer can bring.

While we waited for berries  to ripen we occupied ourselves by swimming in a kiddie pool in our front yard, collecting daddy long leg spiders, and playing in our top secret fort in the backyard. We hiked out as a family to the same lake each year to canoe, swim, and stay in a little cabin on an island where we’d roast hot dogs over the fire and complain about the smelly outhouse. We’d gather the cul-de-sac kids and play baseball on our pavement diamond, hitting plastic baseballs into anyone and everyone’s yard without care. We attempted to hatch a ladybug nest in our kitchen one year and a praying mantis the next, never succeeding. We learned to fish, about harvesting and giving back to the earth, and about the abundance of the Alaskan wilderness. We did a lot while the berries ripened.

Alaska will always hold a special place in my heart. It was there that I was born, learned to hike like a billy-goat, developed my tolerance for the cold, started a habit of swimming in any body of water available to me, craved fresh produce, started loving the mountains and lakes and the trees, and the patience to wait for something small and seemingly insubstantial to grow so sweet. There’s nothing sweeter than eating a button-sized strawberry you grew yourself.

Since we didn’t harvest too many strawberries (thanks to two little kids and a host of woodland creatures who loved to snack on them), we usually just ate our strawberries plain. A delicious summertime treat that gleans sweetness from these plump red berries is one I’m sure you all know and love: strawberry shortcake.

I thought I’d try to bring a little bit of strawberry shortcake action into the world of smoothies with this recipe that I came up with today. I love the flavor of the berries in this smoothie, along with the texture that the oats bring. Best of all, it’s bursting with the taste of strawberries that always brings me back to Alaska. My mom tried this smoothie with me and she commented that it tasted like a smoothie version of a strawberry crumble. This smoothie would be a perfect, well-rounded breakfast, or a refreshing dessert that is healthy and wholesome to boot. It’s fun to serve parfait style (as pictured) or to blend all the ingredients up for a great mixture of flavors and textures. It would be an easy party dessert or brunch addition to make beforehand and store in the freezer.

Strawberry Shortcake Smoothie
Serves 1-2 people
Ingredients
For the “strawberries”:
4 oz. non-fat vanilla yogurt (or use vanilla Wholesoy or a different brand if vegan)
1/4 cup vanilla almond milk
1 cup frozen, chopped strawberries
Optional: sugar, if desired. I made mine without and it was great!
For the “shortcake”:
1/4 cup oats
A little more than 1/4 cup vanilla almond milk
Optional: Pinch of Cream of Tartar (I used it to make it taste a little more like shortcake, but if you don’t have it, don’t sweat it)
Sugar (again, add sugar to this mixture if you’d like. I enjoyed mine sans sugar.)
How To
1. The night before you want to make this (or eight hours before), mix oats and milk in a small tupperware or bowl. Store it in the fridge. If you’ve made overnight oats before, this is essentially the same thing. You want this mixture to be pretty thick so adjust oat and milk ratio as necessary.
2. Eight hours or a night after you make the oat mixture, get ready to make a great smoothie! In a blender, combine all components of the strawberry mixture. Add extra milk to this mixture if you need to in order to help it blend smoother.
3. At this point, choose whether you’d like to make parfaits, or just one big glass of strawberry shortcake goodness. If you’re making parfaits: spoon some of the oat mixture into the bottom of small glasses. Top with smoothie mixture. If you’d like to add a little extra flavor and nice presentation, top with a small dollop of vanilla yogurt and a strawberry slice. Sprinkle a few uncooked oats on top as well to add a little extra crunch.  If you’re making a smoothie: dump oats into blender and blend mixture until all is mixed well. Pour smoothie into a glass or two and dive into sweet summertime strawberry-filled bliss. If you’re making the smoothie, feel free to top it off with a little yogurt, some oats, and strawberry slices as well. Hope enjoy it enough to scoop every last morsel out of the parfait glass like I did – this photoshoot was hard to get through without sampling!

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Mock Mojito Slushies

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I love Foodgawker. If you’re not familiar with what Foodgawker is, it’s a website filled with photographs of delicious, beautiful food. People submit pictures of food and then the Foodgawker people (who possess titles a lot more professional than that) look through tons and tons of submissions to select photos that appear on the website. Once on the website, people can click on the photos to see the recipe or blog post associated with a recipe.

Now it’s time for me to tell you a story about the little engine that could. Except the little engine is me. And my huge hill that I had to get up was actually just getting a picture accepted onto Foodgawker. I started submitting photos to Foodgawker when I thought that my photography was getting good. My mom gave me a lightbox for Christmas so I figured that since I had a good camera and a lightbox, awesome pictures would come naturally. I’ve definitely learned that photography, like most other things in life, requires practice, patience, and some creativity before a great picture can come to fruition.

I made it my goal to get accepted to Foodgawker. So I submitted. And submitted. And submitted. 25 times. 25 times, all sent back to me with rejection letters and little reasons why my pictures weren’t acceptable for the website (poor composition, harsh lighting, dull image, blah blah blah). At first, I was a little disheartened by all of the rejections. I saw improvement in my pictures so I thought they’d be good enough to be on Foodgawker. These little criticisms though have helped me so, so much with improving on my photography. I’ve learned a little bit from experience and from hearing the feedback from Foodgawker (which I’m so thankful to them for giving – life would be way more challenging if I got rejections without explanations). I am now a proud photographer of 7 pictures on Foodgawker. Even though that’s a small number compared to others, I am so proud that I stuck with my goal and finally got accepted. You can see my gallery of Foodgawker pictures here.

Now, you’re probably wondering what Foodgawker has to do with Mock Mojito Slushies. On one of my Foodgawker browsing sessions the other week, I came across these stunning images and refreshing recipe for virgin mojitos from The Heavenly Hearth. Talk about incredible pictures, people. I gathered some fresh mint from my little herb plant outside, sliced up some lemons and limes, recruited my brother to do some lime smashing (he referred to himself as Thor the Lime Crusher while helping me), and blended up my own mouth-puckering version of these virgin mojitos. I hope you enjoy these refreshing slushies as much as me and my family did. They’re a perfect afternoon pick-me-up and a perfect second recipe for this weeklong cool-drink concoction week on digintobooks! Yesterday Tropical Dreamsicle Smoothies, today Mock Mojito Slushies, tomorrow…? You’ll just have to wait and see! For now, here’s a recipe to keep you refreshed.

Mock Mojito Slushies
Adapted from the recipe found on The Heavenly Hearth
Serves 2-4 people (depending on thirst level)
Ingredients
4 limes
4 lemons
3 cups Sprite (or Sprite Zero)
2 cups ice
20 fresh mint leaves
How To
1. Cut the lemons and limes in half. Squeeze as much liquid as you can out of them and into the blender. If you don’t mind a drink with pulp, cut the insides out of some of the fruit and toss them into the blender.
2. After adding lemons and limes, add Sprite and ice to the blender. Blend well, until the mixture reaches a slushie consistency.
3. Crush up the mint leaves and add some to the bottom of each glass. If interested, slice up an extra lemon and lime and place the slices at the bottom of the glasses. Then, pour the slushies into each glass. Enjoy!!

Mr. Mock Mojito suggests you keep it cool with some shades and a slushie!

Tropical Dreamsicle Smoothies

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Weather forecast for digintobooks this week: sweltering hot outside with frequent showers of ice cold drink recipes. When you’re out in the summer heat running, walking, playing with your kids, enjoying a game of tag, mowing the lawn, or whatever else you do when it’s this hot, I’ll be raining smoothies on you. All week.

Actually, not really. But I’ll be doing the next best thing: showing you tantalizing pictures of my latest cool drink concoctions and handing over the recipes so you can try them out for yourself. I figure that we all need a good frigid kick-off to summer with some icy recipes that we’ll be able to use over and over and over again as the summer months get hotter and hotter. Bring it on, sun.

I got the idea to do a week full of cold-drink concoctions while on a walk the other day. It wasn’t just any walk. I had already been out waterskiing in the morning, then swam for a while in the lake, and then caught some rays with a little nap out on the boat. After that, I ate a quick salad for lunch and then went on a walk. At 2:00 in the afternoon. On pavement. What was I thinking?

With heat waves shimmering off the road, beads of sweat dripping down my face, and my feet collecting small blisters, I started to do what anyone would do: see mirages of sapphire blue ponds, huge palm leaves to fan me, and creamsicles. Creamsicles? Yeah. I thought the same thing. See, I don’t even like creamsicles in real life. But in my state of utter desperation for anything cooler than a sun ray beating down on me, I started craving the creamy combination of vanilla ice cream and the sweet, citrusy notes of orange. I hustled (ahem, more like trudged up the super-steep hill) to get home and find myself something to drink. Enter tropical dreamsicle smoothies.

I beg you to make yourself one of these. Trust me, while drinking it you’ll be transported to your mirage location: white sandy beaches that never get too hot, a dazzling turquoise pool, palm trees swaying in a warm breeze, and those palm leaves that fan you whenever you need. You’ll forget that your face is beet red, your legs are quaking from climbing hills that might as well be 90 degree angles, and the fact that the roads are still shimmering with heat waves and will be long after the sun goes down. When you drink this smoothie, you’ll feel energized, refreshed, and way cooler than you did before you started chugging. So quick – freeze some fruit today and make this recipe as soon as you can!

Tropical Dreamsicle Smoothie
(recipe for one large smoothie or two small ones)
Ingredients
1/2 orange, peeled and sliced and frozen
1 banana, peeled and sliced and frozen
1/2 cup vanilla almond milk
4 oz vanilla yogurt (if vegan, try WholeSoy Vanilla yogurt or any other non-dairy brand)
1/4 teaspoon vanilla extract
How To
1. I know I said this in the ingredients, but make sure you freeze your fruit. This way, you won’t have to use ice (which sometimes dilutes flavors) and you’ll get an extra creamy smoothie. Tips for freezing the fruit: for the banana, peel one and then slice into 1 inch rounds. Put the slices into a tupperware container and then freeze for 12 hours or more. You should be able to break apart the pieces before putting them into the blender. If not, let the slices sit at room temperature for about 5 or 10 minutes to let them soften up a little bit. For the orange, peel one and then peel into slices. You can freeze the orange in slices. Once you take it out of the freezer, I recommend using a very sharp knife to cut the segments into very small pieces so the blender has an easier time of blending them.
2. Put the fruit slices into the blender. Add all other ingredients. Blend until smooth. Serve and enjoy!
*Note: in some of the pictures you can see that I topped the smoothies with a little extra dollop of vanilla yogurt. Feel free to enjoy them plain or with a little extra dreaminess by topping the smoothies with vanilla yogurt. Either way, these smoothies are delicious!

One of Ours

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Ever read One of Ours?  It’s a book by Willa Cather that chronicles the life of Claude Wheeler, a Nebraskan who seems to have everything you could want in life living on his father’s farm but is constantly searching for meaning. He joins the army and fights in WWI. Through his journey to France and beyond, Claude ends up finding a purpose to his life in some way that satisfies him.

I just finished reading the book and I read it for several reasons. One of these reasons is that I love Willa Cather as an author. She depicts the land in all of her work so brilliantly, and captures the connection between man and nature in every sentence that she writes (I wrote a post a while back about this subject and Willa Cather a little while back if you’re interested). Another reason I read the book is because I’m doing a research project this summer comparing works of literature (and their commentary on the world wars) to an antique pictorial promoting peace. I know, it sounds complicated. To be honest, it’s complicated to me! I love the book One of Ours but it’s a tricky one to analyze, especially in terms of what it’s trying to say about war. I mean, when you’ve got an introduction dedicated to telling you about countless scholars that have tried to uncover the meaning of the book (and have failed), it doesn’t exactly scream ‘read me and figure me out’.

Whew. Sorry for whining. Long story short – read the book! You’ll love it. It’s a perfect book to read while sitting out under a grove of shady trees, or while you’re on a train across the country, or in a field of alfalfa, or even while you’re staring at the statue of liberty before you take a long boat ride across the pond. Okay, you don’t have to be any of those places – all of those are just locations that would make you feel closer to main character Claude while reading because those are situations he experiences. The book reads just fine if you’re lounging by the pool with fifty million kids screaming about lion coves and mermaids while their parents soak up the sun nearby. How do I know? I tried it. And Cather’s writing is so good that no matter what is happening around you, you’ll find your way into the story.

There’s one aspect of this book that I haven’t addressed yet. Can you guess what it is? Ah, yes…the subject that’s been on my mind lately: figuring out what Cather is trying to say about war in this prolific novel food. If I’m going to rack my brain for hours each day trying to come up with ways to integrate my reading of One of Ours into a comprehensive document comparing historical texts, then I’m definitely going to need good food to do it. And as you all know, making food that relates to what I’m reading is something I love doing.

So today for breakfast, I ate like Claude. Well, not exactly like Claude (I’m not sure if I could fit twelve eggs in my belly for breakfast) but I was inspired by a meal that he ate. After he had been on the front for a while, him and his friend David got a few weeks of leave before they had to return to combat again. They ventured to a couples’ home that they had stayed in before located in the French countryside. Beautiful, quaint, and blooming with local flora, fauna, and food, the town nourishes their bodies and souls during their weeks of leave. David and Claude arrive one night at the home dripping wet, dirty, and unshowered. Neither of them had been dry for four days and they’d been eating the canned food provided by the army for weeks. After showering and putting on dry clothes, Mme. Joubert prepares a twelve egg omelette stuffed with bacon and fried potatoes for the two men to eat. They consume every last morsel of the meal and then finally allow themselves to rest after the strenuous journey.

As soon as I read that passage, I knew I wanted to make some sort of egg-creation for myself to eat so I’d be full enough of good food to think about this text. I still had the mini-muffin tin from when I made Nuttin’ Butter than Cheesecake Bites so I decided to make mini omelette bites for myself. I substituted vegetarian breakfast sausage for bacon, and used 2 egg whites instead of 12 eggs and voila! my meal came together in no time. I hope you make this breakfast for yourself and then scurry along to a pool or a dock by the lake to kick back, relax, and read One of Ours for the fun of it (make sure you skip the introduction revealing how confusing the text is supposed to be).

Sausage, Egg & Potato Breakfast Bites
Ingredients
2 egg whites
1 vegetarian breakfast sausage patty
1 sliver potato
Salt and pepper (to taste)
How To
1. Preheat the oven to 375 degrees.
2. Cook the breakfast patty in the microwave according to package directions. Once cooked, cut the sausage up so that a chunk fits into the bottom of a mini-muffin tin compartment.
3. Spray muffin tin liberally with cooking oil and then put sausage patty chunks inside.
4. Crack eggwhites into a bowl. Add a sprinkle of salt and pepper. Stir. Gently pour egg whites into each mini muffin tin containing sausage until they are all full. If there is leftover egg, put the egg in muffin tin compartments until you’ve used it all up.
5. Put the muffin tin in the oven. I baked mine for 12 minutes, but I like my eggs well done so if you want them softer, cook them for less time. While your eggs are in the oven, chop the sliver of potato into very thin slices. Cook the slivers in a skillet with a tiny dab of oil or butter. Cook until crispy.
6. Pull the muffin tin out of the oven when the bites are done, and top each bite with a couple slivers of potato. Sprinkle freshly ground black pepper on top if desired. Serve and eat immediately.

College Concoctions: The One Skillet Wonder

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What’s a college concoction?

It looks something like that.

You’ll probably be seeing quite a few ‘college concoctions’ around digintobooks this summer because I’m preparing my brother for his life next year living off campus. See, last year (his freshman year of college), he had access to the cafeteria and was able to eat there for all of his meals. He took full advantage of the all-you-can-eat buffet style lines (notably cramming pounds upon pounds of trout into his mouth when they had that available) but maintained a healthy, balanced lifestyle while eating all of the food that he could. After a year of college, he’s come home stronger and taller with his six-pack still intact and his appetite still huge.

Which brings me to the meaning of college concoction: a meal that is relatively inexpensive, can be prepared by a busy college boy, and offers enough nutrition and sheer quantity to fill a growing guy up. My mission this summer is to teach my brother to make as many meals as he can so that next year when he moves into his off-campus house (I’m so excited for him!) he’ll be able to prepare great meals for himself and his friends. And as he always says, the food might help him ‘in case it’s a long winter’.

First up is a meal that I made for the first time last summer after Erik and I went to our local amusement park together. We walked past the concessions and an employee was cooking up a huge batch of skillet food to sell. The aroma of potatoes, onions, and spices were so enticing, but we weren’t prepared to spend ten dollars on a meal that wouldn’t fill both of us up. Right when we got home last year, I whipped up a batch of my own take on the skillet dish and we loved it. I decided to make it my first meal to teach Erik. It’s literally all cooked in one skillet and requires only 20 minutes of time. In addition, all the ingredients are simply cubed or chopped which means there isn’t much culinary expertise required. The ingredients are cheap and available throughout the year, which means that this meal is great during the summer months, or as a hearty, warming dish in the winter months. Additionally, the meal is versatile. I’m not sure how well-stocked my college-boy brother will keep his pantry, but you could easily substitute canned green beans for corn, any meat for the sausage, sweet potatoes for russet potatoes, or add any vegetables to the skillet that need to be used up.

For this meal, I’m including pictures during most steps just so that when Erik re-creates this at college he remembers all of the important steps and how to do everything for himself!

The One Skillet Wonder
Ingredients (serves one hungry guy – double the ingredients to serve additional people)
1 medium-sized potato
1/2 white onion
1/2 link pre-cooked smoked sausage (Hillshire Farms)
1/2 can of corn
1 tablespoon olive oil
1/2 – 1 cup chicken or vegetable broth
Salt, pepper, paprika (to taste)
How To
1. Cut the potato into cubes. 

2. Put the potatoes into a skillet with the tablespoon of olive oil and about a 1/4 cup of broth. Heat the skillet to medium heat and let the potatoes cook for about fifteen minutes, stirring occasionally. Make sure you’ve got a lid on the potatoes so you don’t splatter oil all over your stove, or burn the potatoes. Add broth as needed! Don’t let the potatoes get dry.

3. While potatoes are cooking, chop up onion, slice sausage, and drain the water from the corn.

4. After about fifteen minutes (or when potatoes become mostly soft), add sausage to the pan. Cook for five minutes. Make sure to keep adding broth as necessary.

5. Last, add onions, corn, and spices. Cook until all ingredients are thoroughly heated. Pour the contents of the skillet onto a plate and dig in!! Be sure to add some fruit on the side to complement the meal, as well as some fresh veggies or a side salad!

In Erik’s words, this meal “was sick”. In the good, out-of-this-world, can’t-believe-it’s-this-simple, kind of way. He scarfed the contents of the skillet down for dinner (sparing a bite for me to try). He loved the simplicity of the ingredients, the smoky flavor that the paprika adds, and how cheap all of the ingredients were.

College Concoctions Round One = Success!

Cool Whip Pie

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I’ve talked about pies before and how they’re pretty easy to mess up (at least from my perspective). But as difficult as they are, summertime produce brings about opportunities to make glorious pies. Plump cherries bursting under the heat of the oven, apples growing sweeter when sliced and surrounded by cinnamon and dough, and strawberries slivered and surrounded by semi-sweet vanilla ice cream. Pies are perfect for family gatherings, for showcasing garden-grown fruits, and for pairing with cooling scoops of ice cream under warm summer skies.

We spent the weekend together as a family and I figured that a refreshing pie would be the perfect way to cap off our evenings. I’m also a huge, huge, HUGE fan of ice cream, so I decided to try to make a pie that would be similar to ice cream in some ways. This pie is great because it’s impossible to mess up. Unlike other pies that require hours of time to work with the dough, meticulously slice produce, and bake for a while, this one is easy to whip together. Less time making pie = more time with family and friends. That works for me during these special summer months!

If you’re an ice cream fan, a pie fan, have a sweet tooth, or enjoy eating Cool Whip straight out of the container this pie is for you (please tell me that some of you are like me and really love just spooning Cool Whip from the container…!).  Plus, it looks beautiful, will serve a crowd, and like my Nuttin’ Butter Cheesecake Bites, this pie is super-versatile. You can change the flavor of Cool Whip with just a small swirl of chocolate syrup, and easily switch out the toppings within the pie (I used cookies but you could easily use crushed candy bars, fruit, or anything else)! I have a feeling you’ll be seeing a couple variations on this pie from me throughout the summer! Hope you and your family love this pie as much as mine did.

Cookies n’ Cream Cool Whip Pie
Ingredients
1 pre-made chocolate crust
1 8 oz. container of Light Cool Whip
1 cup plain Greek Yogurt
3 packets mini oreos
How To
1. In a large bowl, combine Cool Whip and yogurt. Mix well.
2. Crush the oreos while they are still in their snack bags. Crush them well and then dump them into the Cool Whip mixture. Stir well.
3. Pour the mixture into the premade pie crust. Put the pie into the freezer for a few hours before serving.
Note: If you leave the pie in the freezer overnight or for a few days you might want to let the pie thaw at room temperature for 10-15 minutes before serving. Enjoy this creamy, dreamy dessert!!

Snacker Day Saturday: 6/02

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There’s nuttin’ butter than a cold treat on a hot day. In these summer months, everything starts tasting better frozen. Frozen grapes, frozen spiced orange slices, frozen popsicles. You name it, it’s almost always got a shot at tasting better frozen when the temperatures hit over 100. Well, we’re not quite to that temperature here yet, but I’m getting prepared. This means that my freezer right now is loaded with ice cream (typical), and some new little frozen friends that have joined the half-gallon staple of cookies and cream ice cream that resides there.

Did any of you watch the spelling bee the other night? If you did, maybe you caught my spelling mistake in the first paragraph (“nuttin’ butter” should be “nothing better”). Don’t worry, it was intentional but after watching the spelling bee the other night I feel like I am a crummy speller now. When I was in first grade I was entered into my school spelling bee and I got eliminated by spelling the word ‘salami’ wrong so maybe that’s one indication as to why I didn’t ever get entered into the national version of the contest. I couldn’t believe how talented the kids were who were competing!! I’m an English major in college and I can’t hold a flame to their spelling smarts! But nevertheless, my point in telling you this (longwinded, as always) is that I have a treat that is full of Nutter Butters. And cheesecake. And it’s bite sized. And frozen. Whew, it just gets better and better!

On this snacker day Saturday, I bring to you a decadent bite of happiness that is guilt-free, bikini friendly, refreshing, and delicious. And, if you saw the pictures I posted yesterday, I have a use for the leftover cheesecake pudding that you might have on hand. This is one of the least homemade desserts I’ve ever made but that’s alright by me.  It’s simple, versatile, and could be used as a cute party dessert when company is over or just to have on hand in the freezer in case a bad day strikes and you just really need a piece of cheesecake to put a smile back on. There’s really nuttin’ butter than that!

Nuttin’ Butter than Cheesecake Bites
Ingredients
1 snack-package of mini Nutter Butters
1 package fat-free, sugar-free cheesecake pudding mix
1 1/2 cups skim milk
How To
1. Without cracking open the Nutter Butters, use your hands to smash up the cookies while they’re still in the bag. Crush them up as fine as you can.
2. Set out a mini muffin tin and put a liner in each. Then, dump the cookies so they are equally dispersed.
3. Make the pudding by combining the pudding powder with the milk. Whisk for about 2 minutes. It should be extra thick.
4. Scoop pudding into mini-muffin tins and smooth the pudding down. Put the muffin tin in the freezer and wait for the pudding to harden. Then, take out a mini-treat as often as your heart desires and bite into a rich, flavorful snack!

Problem: you have extra cheesecake pudding and not enough muffin tins to hold it all.
Solution: grab a few mini Chips Ahoy cookies and gently smash the pudding between two cookies. Bam. Instant itsy bitsy whoopie pies!

Variations: you could pretty much use any flavor of pudding and any “crust” to make these desserts. Use what you have on hand (or have a hankering for) and get creative! Oreo crust with vanilla pudding? Graham cracker crust with butterscotch pudding? Vanilla wafers with banana pudding? I could go on and on and on. What are some of your great ideas for these little treats? Another suggestion: make a bunch of different kinds and then serve them to guests as a sort of tasting party for dessert! I think I might have to try that sometime soon!

Hope you enjoy these little cheesecake bites. I certainly am. A perfect pairing with a snack as luxurious as this one? How about reading this blog. I came across it yesterday and think it’s one of the coolest blogs I’ve seen out there. Two friends contribute their greatest talents (creativity in photography and writing) to produce a blog about making delicious food, photographing it, and telling a story about it or related to it. It’s a fresh take on food, writing, and the two elements combined. Plus, the photography and writing are both gorgeous so I urge you to take a little time while you’re snacking to check the blog out!

Have a great snacker day Saturday! See you soon with a recipe for creamy pie that’ll make you swoon.