The crisp winter air, the invigorating scent of pine, the beauty of sunlight glinting off freshly-fallen snow—I am OVER IT. Done. I’m sick of bundling up every time I want to go farther than the front door, or making tea just so I have a mug to warm my hands on. Though I never thought I’d say it, I’m even sick of drowning my sorrows in comfort food.
Yet even just 48 hours away from the first (official) day of spring, winter refuses to relent. (It’s my fault; I knew I shouldn’t have murdered all those groundhogs.) The only way to fight this horrible reality, I suppose, is by soothing ourselves with sustenance that straddles the line between sturdy, cold-weather fare and delicate springtime meal.
You might not expect a soup made of potatoes and half-and-half to fulfill that particular criteria—but stay with me. Continue reading
The last time I attempted a cheesecake recipe, I served it on a torn-up paper bag, the height of rustic-eco-friendly-chic sophistication. (That, or we were at a picnic and forgot to bring plates.) My second cheesecake-like concoction was served in much more cheesecake-friendly environs—indoors, on a table, bathed in soft mood lighting and the wafting strains of an excellent playlist. Yet I still managed not to take a single decent picture, because even in my third (!) year of food blogging, I have yet to figure out how to make brown, crumbly things look tasty in photographs.
All of which is to say this: both the title and look of this dessert are unappetizing. “Chocolate cheese pie” sounds like a mistake, or a gross idiom I’d rather not try to define; when sliced, the pie looks not like this, but like a particularly heinous Pinterest fail. Continue reading