“There is nothing that is not beautiful about bread. The way it grows, from tiny grains, from bowls on the counter, from yeast blooming in a measuring cup like swampy islands. The way it fills a room, a house, a building, with its inimitable smells, submits to a firmly applied fist and contracts, swells again; the way it stretches and expands upon kneading, the warm, supple feel of it against skin. The sight of a warm roll on a table, the taste-sweet, sour, yeasty on the tongue.” ― Eleanor Brown
People say that Fall is cheesecake season. Who comes up with these rules? Repeat after me: today is a GREAT day for cheesecake. Besides, is there anything better than a big ol’ slice of cold creamy cheesecake on a warm day?
I don’t know about you but when I’m having a craving – I have zero motivation to put on pants and run to the store. I just need to make it work with things that are already in my pantry + fridge. This ludicrous behaviour makes me all sorts of creative and artistic. Most times it works out for the best. I can’t say that’s always the case though.
After thoroughly rummaging through my kitchen, I had it – honey pecan cheesecake.