I normally make a baked cheesecake that you can also read about here, but since it was summer I wanted to do something that was a little cooler and felt almost like ice cream. This is super easy and if you're making it for a group you can double the recipe and make it ahead of time.
* I used two 5 inch dishes for ours, but you could easily double the recipe and use a spring form pan*
To remove from a non-springform pan: warm a butter knife under hot water and slowly work your way around the edges. Then put a plate on the top and flip it over, give the bottom of your dish a good pat so that the cake falls out, then remove the dish and place another plate on the bottom on your cake. Flip right side over and voila!
How'd you meet your special someone? Do you have a go-to dessert? Leave a reply in the comments below.
posted a photo to Instagram the other week asking what people wanted to see, my muffin recipe or the "How To" for my Spring Beet Salad. Most folks said the muffins (and hey, they're dark chocolate chip banana muffins so I can't really blame them....), but I did have one person who wanted to learn about this salad - so Steph this is for you!
I have to be honest, I generally hate salad. Lettuce bores me. Spinach and kale don't really float my boat either. So for me to truly dig into a salad, it has to have enough "other stuff" for me to forget I'm having a salad.
One of my favourite things to add to boring old salad, are beets. They need to be roasted, and since I tend to have the oven on a least once a week roasting food to make Finn purees it's super easy for me to toss in some beets and roast them as well. I just remove the ends, cut in half, toss in olive oil and roast until fork tender (it really depends on the size but generally 45-60 minutes at 425). I roast the beets in tinfoil, and when they're done I just let them sit for a bit and steam, which means the skins basically fall off.
For extra flavour once the skins are off I toss the beets in balsamic vinegar (about a tbsp) and let them kinda marinate in the vinegar as they cool down. I feel that when you add the balsamic directly to the hot beets they soak up more of the flavour.
This salad is a little different every time I make it, I really use it as a fridge clean out, to use more produce and enjoy some seasonal foods. This is how I made the salad this time around, but please free style and leave your adaptations in the comments below!!