We're just a little bit ready for a break and are counting down until we leave for the beach on Sunday! It's been a while since I've really documented our Summer, like I did here which just happened to be featured on Ali Edwards' blog, and want to really get back into doing something crafty every day.
Sure, I create something nearly every single day, but it's usually for the shop. Sometimes 10 or 20 things every single day for the shop, but how I wish that after all that I made the time to do something creative for OUR family.
So I am. I'm making a commitment to our family and documenting our Summer. and you can join along with us. Now, just to decide if I'll use the horizontal or landscape option. Hmmm.
Thinking of what to include in the mini album for our upcoming Summer adventures is always fun and so I thought that I would just make a few more and add them to the shop as well. You can find them here.
As much as I love using my Bind-it-All, there is something about the flexibility of using book binder ringsthat is so appealing. As I'm creating, I daydream of how thick and chunky and full of memories and adventures this little mini album will be when it's finished. With the rings, adding brochures and photos and bits and baubles is so easy.
I had my mind set on serving a light and fluffy cheesecake at our Mother's Day celebration on Sunday, but was having problems finding a recipe I loved.
Light + Fluffy Cheesecake | Mary-Ellen Cocchi via Family Circle Magazine, 2005
Oh, my! This is a must try recipe and I guarantee you will love it. You know how cheesecake can be dense and compact and heavy? Not this one, it's as light and fluffy as a cloud. I'm especially fond of the fact that it doesn't have a graham cracker crust as I find that crusts tend to take away from the subtlety of a cheesecake.
To give proper credit, I searched the internet for the author's name and found this funny story, which gave me the information I was looking for: the recipe is from a 2005 edition of Family Circle magazine. I'm not sure what this says about me, that I would hold on to a scrap of paper for that long, but why oh why did I wait ten years to finally make this recipe?
It's that good!
NOTES | I didn't have a 10" springform pan as recommended, so I used the 11" I already had on hand. Because I wanted the cake to extra tall and highly impressive as I served it, I added an extra 8 oz. package of Philadelphia cream cheese to the recipe and had no troubles with it erupting like a volcano! The original author suggests making the cheesecake up to 4 days ahead, but I found that the cake was it's fluffiest and lightest on the day after baking...we let ours chill overnight.