We are waiting, sort of patiently, for spring to arrive. I think this past winter (it’s officially spring, so I think I’m allowed to put it in the past, cold temps withstanding) will be one for the record books. Well, at least I hope it will. If I have that to look forward to for the next winter season, I’m seriously contemplating moving the entire family south. Forever!
St. Patty’s Day is a spring-oriented holiday, yes? Our neighbors had a gathering and I made these strange-looking mint cheesecake cups. They weren’t a big hit. Because if you saw these next to some perfectly decorated, decadent-looking brownies, you’d probably choose the brownies. But I promise…they taste pretty good. Mine didn’t look nearly as nice as the ones on the blog where I got the recipe. I believe some extra spinning in the food processor might be called for next time.
Also, these are vegan cheesecake cups and made with only natural sugars. Unlike the cinnamon rolls I made yesterday (with photos to come), which came out to 440 calories per roll! So good, but so full of sugar. I’ve been a sugar fiend for my entire life and my attempt to reduce my intake is genuine, but not an easy feat. I know I feel better when I eat less of it, though, so the cinnamon rolls will be a rare treat.
I didn’t take the irish soda bread to the party. For two reasons. One, it’s gluten-free and I’m the only one who in that circle who needs to eat that way. The other reason is that it turned out so well that I kinda wanted to keep it to myself. So I did! (Well, I did share with my husband. The kid didn’t really care one way or the other. ) I found another recipe last week that I’m also going to try. This one has raisins. It sounds pretty temping too.