Out of hibernation

Good evening good people who stumble through here wondering what this is all about. Well, it’s been a long while since my last post, but I am ready to start again. I am not really too sure why I haven’t posted lately, but I am pretty sure it has something to do with insecurity and my confusion with how to properly document myself. In short, I was scared that I wouldn’t do this blog thing right. However, after a series of events that have helped my self-esteem, I think I am ready to continue documented my cooking passion.

So, I have finally broken through a couple of my own walls and not only made money, but have been promoted and bragged about (thanks Mike). Nothing big, just at a party, but for a guy like me with everything to gain, it matters a lot. Here are a few of the creations that I have made recently. I still need to tinker with them a little bit before I put the full recipe up, but I’ll give you an overview.

So here I have a triple chocolate cheesecake that I made for my wife, which is always a good excuse to be able to make a cheesecake. It is basically a dark chocolate sponge cake crust with a rich chocolate cheesecake, then it is topped with a fudge ice cream mirror that is basically made with ice cream and corn syrup. It was quite rich and tasted exactly like a fudgesicle. Delicious. I was a little unimpressed with the center, it was a little soft, but I am working on it.

And here is a bit of wonderful that I have almost mastered, although I was profitable off of it at work and sold the whole thing! It is a cappuccino cheesecake. I used a chocolate graham cracker crust with some home made chocolate curls on top. This beautiful creation had two pounds of cream cheese in it, and I think everybody who had a piece either felt really full or guilty. Good thing it was delicious. Personally, I despise coffee flavored everything, so I had to trust my instincts on this one. I am very proud of the success.

I am planning to work a lot on my cheesecakes, I think they are my favorite thing to make. And I will be getting recipes up soon, so check back in.