Here’s something we did with a New York cheesecake I made. The first half, we ate with cherry pie filling, because what could be better?
First you massage the pork loin with a sugar-and-spice rub, then you sear the meat in a skillet until the whole outside is browned and crispy.
After the pies are baked, they pop right out – like mini springform pans without the spring. They are the cutest ever.
In July, we enjoyed our annual blueberry extravaganza. We baked them into tangy, crumbly crisp – and sprinkled them fresh over baked oatmeal.
This dessert is good enough to be eaten warm from the oven, without strawberries, as a coffee cake. With berries, it’s Mmmmmmmmmmmm.
Last week, I kept track of what we ate for dinner each night, so I could share it with you – along with a few simple recipes.