Don’t you just love those days when you have every intention of getting dressed and looking like an actual human being, but instead you go on a cleaning rampage and after hours of work, including scrubbing the baseboards behind the couch (why? why??), you catch sight of yourself in the mirror and pray to all that is holy that no one knocks on the door?
Yeah. Sorry Jehovah’s Witnesses, I really would have loved to have heard your message about ending suffering, but I was afraid the grease in my hair would actually contaminate your pamphlets.
Maple is the new pumpkin around here. Fall seems to be the time of year when I get into weird food obsessions. Two years ago when I started this blog, pumpkin was my thing, and I posted 6 pumpkin recipes in a one month period. That’s a lot of freaking pumpkin.
Don’t worry, I will spare you an entire month of maple recipes. This Maple Cheesecake and this Maple Cinnamon Quick Bread will do me for this year.
I’m so glad this cheesecake turned out awesome. I had tried another recipe a few weeks ago with disastrous results. (Read: cheesecake overflowing in my oven. It wasn’t pretty.) But good ol’ Martha, she’s so reliable when it comes to recipes. She may make you want to stick your middle finger up her nose sometimes, but you can’t deny that the woman’s got some good ideas. Like Maple Cheesecake with Roasted Pears on top.
I was dubious about the pears at first, I admit it. But they were ah-maze-ing. The star of the show. The maple flavor is just a hint, not overpowering. Also, this is a no-bake cheesecake, and you fold in whipped cream, so it’s not the cheesecake-iest of cheesecakes. It’s light and delicate and different. Also, I know it looks kind of intimidating, but I swear it was super easy. I put it together in like 15 minutes.
It didn’t last more than 6 hours in my house. Not kidding.
Source: slightly adapted from Martha Stewart