I teased you yesterday talking about lemon cheesecake. But, in all fairness, I said I had to do a few things before I could really give you a recipe. And, here we go.
It pools on top of the creamy cheesecake and drips down the sides when you cut into it. It’s swirled into the cheesecake batter for a tart and tangy flavor burst. In essence, it makes this cake. Well, really it does, since it wouldn’t be lemon cheesecake without it. Continue reading →
The finished product…crunchy and creamy with sweet and tart cranberries
As of right now, I don’t follow a strict gluten-free lifestyle. But I’m beginning to wonder if I should….
Gluten. Oh gluten. This was going to be my year. The year I FINALLY successfully gave something up for Lent. After hearing a whole slew of bad press about this peculiar protein, I decided to make that my target. I was going to give up gluten for forty days. Welp, here we are, the week before Easter and I can officially say I epically failed. Epically. Like 4 days into it. I’ve eaten more glutenous foods since Ash Wednesday (start of Lent) than I’ve eaten in the past 6 months. No joke. WHY does that always happen???? That is why diets don’t work. When you are fixated on cutting something out, you eat it more often and in greater quantity- or maybe that’s just me, and my lack of dietary will power.