Bad news: still haven’t finished my thesis. But I’m soooooooo close!
At this point, I only have to write that introduction and the conclusion… But sorry for being such a bore!
Things left to do:
So again, where is that chocolate???
(Sorry trusty readers, for keeping those awesome buttercream recipes from you!)
I just wanted to let you know that…
I’ve just been crazy busy trying to wrap up my thesis. You must be wondering what’s taking me so long, right? I wish I knew, because if I did I would probably have submitted my thesis a loooong time ago and I would be in my kitchen baking right now.
So please bear with me and stay tuned!
Personally, I’ve had mixed feelings about the warmer weather. While I’m thoroughly enjoying the fact that I can finally wear all those cute summery tops, dresses and shorts I bought a few weeks ago, and the fact that the Rocking Rebel insists on wearing no shirt (!), I also haven’t been able to do anything in this heat. Well, besides reading gossip magazines, eating watermelon pops and joining the Rocking Rebel and Lucy for lazy picnics on our granite kitchen floor. You see, we don’t have air conditioning and we live in a tiny apartment, on the top floor. In other words, it gets kind of hot in our place!
Luckily, my mom brought us a desk fan when she and my little sister came over the other day. Lucy especially loooooves it!
But enough about the heat. I’m sure you all remember my ‘Battle of the Buttercreams 2.0′ series, so let’s talk buttercream. Wait, no. It was waaay to hot for buttercream! Honestly, I didn’t even try to make it. I’m sure that if I had dared to take the butter out of the fridge for even five minutes, it would have just melted into a sad little puddle. So no new buttercream post for you today. Instead, I’ve made some cute, summery treats: individual no-bake lemon cheesecakes. Refreshing, yet indulging. Tangy and sweet and crazy delicious!
And easy too, because no one likes to slave in the kitchen on a hot day.
These cute little individual cheesecakes are super duper easy. Seriously, I whipped these up in about fifteen minutes. Sure, they’ll need a little time in the fridge to set, but if you make these in the morning (when the heat hasn’t caused you to crawl under your bed yet), and place them in the fridge, they’re ready by the time you’ll want dessert!
Here’s how I made them…
What can I say, I’ve got a lot on my plate right now. Not just the never-ending story that is my thesis (which I was already complaining about in last year’s posts!) but also some other stuff. Good things. Getting organized, mostly, because I’ve got some big stuff coming up which I’m very excited about but I’m not ready to share it with the world yet…
Tum-tum-TUM! (<– suspense)
First, I need to focus on my thesis. Just so you know: I plan to submit it before the 18th, because that’s when the Rocking Rebel has his summer break. I still got a lot of work to do before then, so wish me luck!
Anyway, last year’s recipes… There weren’t a lot, I clearly didn’t bake a lot in June 2014, but the recipes I did post about were great!
I loooove these popsicles. They’re not only really refreshing, but they’re also super fruity and sweet in a mellow, unintrusive sort of way. You can still taste the yogurt and strawberries! If you don’t like balsamic vinegar, or the mere idea of putting vinegar into your popsicles, don’t fret: they won’t taste like vinegar at all. The balsamic vinegar actually complements the flavor of the strawberries, accentuating every fruity bite.
So give these a go. You can whip them up in minutes and have them sitting in your freezer in no time at all!
"Favorite snack? A spoonful of peanut butter... I can't help myself!"