Sautéed Vegetables with Blue Cheese on Toast

I have some apologizing to do.

I'm sorry I haven't updated this space.
I'm sorry these photos are so terrible.
I'm sorry that there's no blue cheese in this sandwich.

I promise that this sandwich is still totally delicious despite the crappy photos and lack of blue cheese. Do you forgive me?

Thanks.

Moving on.

I made Sautéed Vegetables with Blue Cheese on Toast yesterday. I used whole grain bread, cream cheese, and a sprinkle of Boursin cheese. I grated beets, minced broccoli, and sliced up an onion to put on top.

Anyone can make this sandwich! It's light but keeps you full and tastes much more complicated than it actually is.

Iced Carob Brownies

Before you get all excited about these... these Iced Carob Brownies... you have to understand what carob is. It isn't chocolate. It doesn't taste like chocolate. To me, the taste is more like deep, rich, complicated molasses.


The only similarity between carob and chocolate are the dark, rich, color. While making these brownies, I was reminded of dark chocolate, because of how dark the batter became as I mixed it together.


After combining the batter ingredients, I added some currants and a dash of allspice, and the pan went into the oven.


After letting the pan cool, I spread frosting over the top. The frosting was carob, cream cheese, powdered sugar, and vanilla. I thought the frosting was too tangy and didn't match the cake very well. I don't know that I would make this recipe again. While I find carob to be a palatable flavor, it's not something I crave. This cake was a bit dry and thick.

Montana's Mom's Dynamite Cheesecake

I made Montana's Mom's Dynamite Cheesecake today, but it won't be consumed until Sunday. This'll give the cake plenty of time to set and me plenty of time to enjoy the sunshine outside!

I made the cheesecake in a 10" spring form pan. The crust is a simple graham cracker and melted butter concoction. The filling is cream cheese, eggs, white sugar, vanilla, fresh lemon juice, and lemon rind. It was a little lumpy, which worries me, but the scent of lemon and vanilla was pretty spectacular.

After baking this, I let the cake cool and spread on the topping: sour cream, vanilla, and sugar. Mmm! It's like a yogurt cup for grownups. Bake the cheesecake a little longer, then wrapped it up. It's in the refrigerator now... my mom is having a party on Sunday and will serve it then. Guess we'll have to wait until Sunday to see what the consensus is!