My emotions got the best of me and I've spent a good part of the morning misty-eyed over my little babies.
They're misty-eyed this morning too -- but that's just because they want something they're not getting.
My favorites, probably because of the time of year, are those from their first Christmases.
And, seeing as this is the season of giving, I have come to a decision regarding the White Chocolate Cheesecake: If you asked for the recipe, I'll e-mail it to you.
I have a few caveats, however. IF you decide to change an amount, omit an ingredient or use some substitute ingredient (like reduced fat cream cheese), then you take your own credit for your own failure (or success, I wouldn't rule that out). I don't want any kind of massive failure tracing back to me.
I should tell you as well, this is a big cheesecake. I have a 10-inch spring form pan and I still have a hard time cooking it through because it's thick.
Anyway, I'll e-mail you the recipe. If I don't have your e-mail (Lindsey, I'm thinking of you), I'll send it to you over Facebook.
Don't be surprised if it takes me awhile to e-mail it.
I feel like a chicken with its head cut off currently and am having a hard time finding time to do anything. Which stinks, because I have all these fun tradition things to do with the kids but I can't because I'm obligated to organize a bunch of stuff for the next two weeks.
Somehow it will get done.
With panache.
3 comments:
I would ♥ to get in on that cheesecake recipe email! :)
You are too cute Rachel! I did have one recipe question ... when I made it (and followed to a T) the crust was awfully difficult to cut through. It's such an amazing crust you want to gobble up every bite... Do you push the crust up the sides of the pan? Is that what I did wrong?
If this will make it easier...
LP@byu.net
I am super duper excited! And you get all the credit!
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