Do you ever have one of those days … weekends … where you try and try and try and nothing quite works out? That’s the story behind me making this recipe.
First, I went out and searched all afternoon for one of these mini cheesecake pans. This means I went to Home Outfitters and when I couldn’t find it, I pouted a bit. Then the kind lady in the baking department suggested I call around to some of the kitchen stores to save my time driving around. Because our city is so huuuuge and I’m so laaaaaazy. Only one of those things is actually accurate, by the way.
And because of my sheer impatience and unwillingness to wait for it to be shipped from Amazon as was recommended by the lovely twinsies at Pure2Raw, I paid nearly double the price at Pepper’s. Why? Because I am a fan of instant gratification, obv. And I like to support local business … right? Right.
So then, I bring it home and wait to open the package until Easter Sunday when everything is closed to find that there are missing parts – one of the thin discs was missing. So instead of making mini cream cakes I ended up making one giant cream cake. Not as cute, and not as fun. And really to be honest I was annoyed by the whole cheesecake pan fiasco.
The very next day I returned to the kitchen store with an air of justifiable annoyance only to be totally humbled when I realized that two of the little thin discs had stuck together and there were indeed 12 discs and had I not miscounted four – yes FOUR – times I could have in fact used the pan I ‘scoured’ the city looking for.
There are days I don’t quite know how I’ve made it to 30.
(So this is the pan I ended up with. And though the twins don’t use affiliate links in their post, I sure as heck do. Because that half-percent kick-back is going to help me pay my way through college. Serious. So, thank you in advance.)
I’m not actually reprinting the recipe here because it’s not my own. But, I will tell you which version of their recipe that I chose to make and what I thought of it.
I made the first version of the crust – almond meal and dates. I omitted the mesquite flour because I didn’t have it on hand, and I wasn’t going to buy it for just 1 tablespoon worth.
I made the first version of the filling too. I had all those ingredients and it just sounded super tasty.
So, the girls at Pure2Raw take pictures. They do it pretty good. I don’t. We know this. I don’t know how many times I can keep saying that I’m working at it and trying hard to improve, but like most of the things to do with me … it’s a work in progress. So, you should definitely go visit their site to see not only the recipe (and all their other great recipes) but also to see some extra-nice photos of how these can look.
Here’s the picture I took. Of the not-so-mini cream cake. I don’t care what it looks like … mini or not … this tasted amazing! Go make it now. You must!