Back when I was working in Toronto, Akemi used to send me off every morning with my own breakfast bento box stuffed with oatmeal and fruit lovingly shaped into cartoon forest animals. Well, given the fact that I’ve been freelancing from home of late, Akemi hasn’t had the opportunity for much creative bento expression. Until earlier this week, that is, when I dropped off the dogs at doggy daycare – snacks in tow…
Of course the dogs aren’t the only ones who have been enjoying some special treats of late…
As if that wasn’t enough, Akemi and I tried our hands at Jeff and Barb’s white chocolate cheesecake…
We made a half portion and, instead of following the recipe by waiting a few hours, we served it some twenty minutes after coming out of the oven with a couple of scoops of vanilla ice cream. Outstanding. The graham cracker crumb crust with the white chocolate pieces was especially good. Akemi liked it a lot (finishing the last piece moments before we went out for dinner yesterday!) but didn’t love the addition of the almond extract. I, on the other hand, loved it.
So, how did your respective white chocolate cheesecakes turn out?
DP’s Cobbler Recipe
|1 cup self-rising flour1 cup sugar
1 cup milk
4 cups fruit*
1 stick (1/2 cup) butterPre-heat oven to 350 deg. F. Melt butter in oven in casserole dish.
Mix flour, sugar, and milk. Pour batter over melted butter. Put fruit on top of batter.
Bake at 350 deg. F. for 1 hr. or until the batter that rises to the top browns.
*Use any fruit. Less than one qt. down to 1 cup and/ or sour fruit is fine. Batter sweetens sour fruit as it rises. My favorite is blackberries, 2 cps. ripe, 2 cps. 3 days under-ripe.