What has two thumbs and has been feeling terribly uninspired with the written word the last few weeks?
Unfortunately, there have been days where I'll sit down to write and I'm drawing a blank. In fact, my blank is drawing a blank. I'll stare at the computer screen for a spell, watching the cursor blink on and off. I'll check my phone, empty the dishwasher, come back and stare some more. I'll pick at the skin on my thumb, play trains with my little guy, make cinnamon rolls, come back and I'm still blank.
So, I thought I would share some things I love.
My kids, my husband and Jesus. Above all.
This hair.
THESE COOKIES.
Superheroes. Obvi.
Birthday cake.
Birthday cake flavoured anything.
A good cup of tea.
A good cup of coffee.
This bag.
Peanut butter and pretzels. Together.
Colourful polka dots. Especially on bowls.
This oven.
British chocolate.
British television.
Okay, pretty much anything British.
Peaches.
Historical Romance novels.
Janet Evanovich Novels.
The sky right before a really heavy summer thunderstorm.
Vibrant rainbows after a really heavy summer thunderstorm.
Antique shopping.
Cannoli.
Old Victorian homes.
Sweet Tea.
My bed after a much needed vacation.
The smell of wood burning upon walking outside on a cold night.
Board games.
Ooey, gooey homemade macaroni and cheese.
This wallet.
Lip gloss.
Garage sales.
Cherry Coke.
Looking up at the night sky.
Mexican food.
Oreo Cookies.
The smell of cookies baking in the oven.
Basically all cookies in general. Raw or baked.
And these kick ass cheesecake squares. With a cold glass of milk.
The written word has never been so delicious.
BLACKBERRY CHEESECAKE SQUARES
For the crust:
2 cups finely ground social tea or shortbread cookies
⅓ cup unsalted butter, melted
For the blackberry compote:
1½ cup blackberries
2 tablespoons granulated sugar
For the cheesecake filling:
For the cheesecake filling:
2 - 8 ounce packages cream cheese
½ cup granulated sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract or vanilla bean paste
To make compote:
In a saucepan over medium heat, place blackberries and sugar in pan. Cook, stirring occasionally, until soft - about 10 minutes. Remove from heat and allow to cool.
Transfer to a food processor and blitz to a puree. Once cooled, you can either use a fine sieve or cheesecloth to remove any seeds or you can just leave them in. My Grandmother always left them in when she used any blackberries or raspberries in her recipes, so I do the same.
1 tablespoon pure vanilla extract or vanilla bean paste
To make compote:
In a saucepan over medium heat, place blackberries and sugar in pan. Cook, stirring occasionally, until soft - about 10 minutes. Remove from heat and allow to cool.
Transfer to a food processor and blitz to a puree. Once cooled, you can either use a fine sieve or cheesecloth to remove any seeds or you can just leave them in. My Grandmother always left them in when she used any blackberries or raspberries in her recipes, so I do the same.
Preheat oven to 350ºF. Line a 9 x 13 baking dish, line pan with parchment paper.
To make crust:
In a food processor, pulse cookies until finely ground. Transfer to a small mixing bowl and add melted butter. Mix until crust comes together. Press into bottom of pan and bake for 6 minutes. Remove from oven.
To make filling:
In a mixing bowl, beat cream cheese, sugar and vanilla extract (or paste) together until smooth. Add eggs, one at a time, until combined. Pour cheese mixture over crust and smooth over with an offset spatula. Finally, dollop blackberry compote randomly all over. Using a skewer, pull through to create swirl on top.
Bake for 40-45 minutes or until filling is set. Remove from oven and allow to cool. Refrigerate for at least 3-4 hours before cutting.
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Umm...YUM! I totally don't mind if you have writers block (it happens to the best of us), as long as you keep posting this kind of deliciousness! I can't believe I've only just discovered your blog. I am going to run off and stalk you on social media now!
ReplyDeleteHi Amanda! I'm so happy you found me - and thanks for the love! Hopefully I'll get my writing groove back soon enough. Xo
DeleteThat looks soo good.
ReplyDeleteThank you!
DeleteThat top photo is exquisite. EXQUISITE!
ReplyDelete(I hear you on the writer's block…)
Oh Motiva. Lately when I start off a post, I bore myself, so I don't bother carrying on. I'm hoping I find some inspiration….soon. And thanks for the love! XO
DeleteIt was nice to discover some of the things that you love (nice post) and fabulous looking bars.
ReplyDelete(P.S. I have a slight penchant for wallets and love the one you shared here :)
Thank you on both counts, Paula! I love wallets and bags myself. I have 2 seatbelt bags and I love them. I never bothered with a wallet, but wish I had. Xo
DeleteWho needs words when there are gorgeous blackberry cheesecake squares?! These look incredible, Jenny - rich, creamy and luscious. The vibrant colour of the blackberries contrasts in such a lovely way with the cheesecake. I love all those things too, especially the "anything British." Have you ever seen Rowan Atkinson's Black Adder series? SO DAMN FUNNY! This was before he was Mr. Bean (I think). It's amazing.
ReplyDeleteYou are such a doll, Nancy! I absolutely love blackberries, so these were a necessity. I also LOVE the Brits. My hubsy is originally from the UK, so we try to visit friends and family as often as possible. I have not heard of Black Adder (WHA?), but my husband said it was quite popular - and hilarious! OMG - we are going to have a great time at the conference! Xo
DeleteYey to the love of all things British! :) Beautiful cheesecake squares :D
ReplyDeleteAMEN to the love of the British - and thank you for the love, Charlotte! XO
DeleteHello Jenny!
ReplyDeleteYour blog has caught our attention because of the quality of the recipes. We would be delighted if you would join us at http://www.mytaste.com/ so that we could link to it.
myTaste.com is a search engine that compiles the best American cooking sites and blogs from the Internet. Several hundred blogs are already enrolled here and are taking benefit from the traffic we are sending to their sites.
To join myTaste, just go to http://www.mytaste.com/add-your-food-blog
Best regards,
Elin
MyTaste.com
I hear you lady. I haven't posted much in forever, too. But I wish I could come to your house and you'd make me these bars and we'd watch Corrie while sipping British Tea and eating British Chocolate.
ReplyDeleteI, too, love all of the above. But mostly YOU! And I'm not just saying this because I want cheesecake squares, I promise :)
ReplyDeleteThese look divine. I really love your photography. Now the other question is, does the fact that I think food photography is sexy, weird?
ReplyDeleteWonderful photos, I am sure the taste was as good as they look. Did you strain the blackberries compote for seeds or there was no need.
ReplyDeleteThese look amazing!! Went blackberry picking with my pooch earlier and am going to make these tomorrow. So glad I stumbled across your blog. Thank you, Becky x
ReplyDelete