So the other day I was all, “nobody reads blogs on Saturday. Why in the world do I even put up a post on Saturday? Who even cares?”
And of course 4 people, unprovoked, told me how much they like it.
I have a few things this week for you.
First, some bloggers you should be reading.
And speaking of cute pregnant mommas, check out A Bittersweet Existence. Dawana is my sister from another mister. I love her honesty and her sass. Plus she tells me I have a black girl hidden inside me which just make me giggle and tag her in instagrams of when I am listening to the rap.
And lastly this week is mannlymama. Brandy is not pregnant…anymore. She recently gave birth to the adorable Oliver, so now we both have 3ish year old boys and newish boys. She is funny, sweary, and her fitness puts my booty to shame on the daily. I love her.
This means she is starting to think about editing and production and promotion and all that fun stuff.
Do you know how time consuming and expensive it is to publish your own novel? It so is.
That is why Cameron is doing a little bit of the fundraising. Because the blogging world is so fricking supportive, she has already met her first goal so she can hire an editor. I would like to help her push to be able to afford some post-production things like promotion/marketing as well. If you have $5 to throw at a SUPER worthy cause, this is IT. Plus that are pretty neat perks to doing so (like getting your name IN THE BOOK!).
Click on the button below to learn more…
So I tweeted that I made this for breakfast this week…
But let’s be real here. I got it from pinterest. Oh yes I did. Right here, in fact. So I will let you go to the source for that. It’s yum. You really should try it.
Instead, I will tell you about this little gem that took me a week to make because I couldn’t find mascarpone cheese ANYWHERE, so I ended up making my own. But it was TOTALLY worth it.
Cheesecake Ice Cream
with Raspberry Sauce
This recipe came from my Cuisenart Ice Cream Maker “cookbook”, so you know, you sort of need an ice cream maker to do it.
The Stuff you Need For the Ice Cream:
12 oz of cream cheese cut into pieces
1 cup of granulated sugar
1/2 teaspoon of salt
1/4 cup of mascarpone, room temp (I made my own)
1 cup whole milk, room temp
2 teaspoons pure vanilla extract
1/4 cup sour cream, room temp
The Stuff You Need for the Raspberry Sauce:
12 oz bag of frozen raspberries, thawed
3 Tbs granulated sugar
pinch of salt
pinch of orange zest
What You Do for the Ice Cream:
>follow your ice cream maker’s directions for setting up/freezing your mixing bowl.
>Put the cream cheese in a stand mixer and cream on medium speed until very smooth.
>With the mixer running, gradually add the sugar and salt; let it mix until it’s homogeneous.
>Add the mascarpone until well combined.
>Slowly add the milk until smooth.
>Mix in the sour cream.
>Cover mixture and refrigerate for 2 hours or up to 24 hours.
>Follow your ice cream maker’s instructions for adding ice cream mixture.
What You Do for the Raspberry Sauce:
>put the raspberries into the bowl of a food processor with the metal chopping blade and process for about 15 seconds.
> Add the rest of the ingredients and process for about 45 more seconds.
>Strain through a fine mesh strainer and discard the seeds.
>Taste and add more sugar if needed.
I served my cheesecake ice cream in the little pre-made graham cracker crusts…the tiny ones. Then I put the raspberry sauce on top.
I am fairly certain this is my new favorite thing EVER.
It’s just the right size where I don’t feel like I am gorging myself on a sweet treat, but it’s also just the right size for a nice bit of cool yum after a meal.
If ever there was a reason to get an ice cream maker, THIS IS IT!
I also made peanut butter cup ice cream this week.
And next up? Banana Walnut Chip.
Go ahead and drool.
Now it’s your turn. Share something with me.