Most notable is the light lingering towards evening, and that I've left my sweater at home every morning this week and haven't missed it.
While dinners lately have tended towards dull, parsnips have been the shining stars of several meals, as have broccoli, cabbage and sambal olek. We found last year's rhubarb in the freezer and had it sauced with pancakes. Then there was chocolate cheesecake for my dad's birthday...
Chocolate Marble Cheesecake Makes one 9" cake. My mother's recipe- I'm not sure where she got it from.
Crust 1/4 c butter, softened 2 tbsp sugar 1/2 tsp vanilla 1/2 c flour
Preheat oven to 400º F. In large mixing bowl, beat butter till soft. Gradually add sugar, beat until light and fluffy. Add vanilla and stir in flour. With floured fingertips, press dough evenly in bottom of ungreased 9" springform pan. Bake until golden, 10-12 minutes. Cool completely on wire rack.
Cheesecake 1 recipe cheesecake crust 3/4 c sugar 2 tbsp flour 1/8 tsp salt 3 packages (8 oz each) cream cheese, at room temperature 2 eggs, at room temp. 1 c heavy whipping cream (unwhipped) 3 oz bittersweet baking chocolate, melted
Make crust. Preheat oven to 375º F. In large mixing bowl, combine sugar, flour and salt; mix well. Add cream cheese. With mixer at medium speed, beat until smooth and well blended. Add eggs one at a time and vanilla; beat just until well blended (scrape down bowl to incorporate and prevent any lumps). Set aside 2 c filling. Pour remaining filling on top of crust. Stir chocolate into reserved filling until well combined. Drop chocolate mixture by tablespoonfuls into cream cheese filling, forming 6 "puddles". Swirl filling with a knife 2 or 3 times for a marbled effect. Bake 55 minutes (centre will be slightly soft). Immediately run spatula around edge of cake to loosen from pan (this helps prevent cracking). Cool on wire rack 1 hr, then cover and chill at least 4-5 hrs before cutting.