Novel Eats

If I were to list my favorite foods, Mexican would likely not make it. This is an unfortunate dilemma for my marriage, however, as it tops my husband’s list of favorite foods. If it were up to him we would eat burritos every day or at least every week. When he says, “What do you feel like having? We could have Mexican,” I usually respond with “I don’t really feel like Mexican.”

“But you never want Mexican.”

“Because it’s not one of my favorite cuisines.”

“You suck.”

“You suck.”

“That’s it. I want a divorce.”

“Whatever you want, dear. I’m here to make you happy.”

“Fine.”

“Fine.”

Okay, well, maybe not exactly like that, but it does come close sometimes.

Lest you think that I have been unusually obsessed with making vegan cheesecake lately, let me reassure you. I have and I haven’t. :)

First off, my husband made that vegan chocolate cheesecake and I am the one who made the raspberry sauce. Secondly, I did make the vegan peanut butter chocolate cheesecake but it was for my husband’s birthday. Finally, I take no blame for making these cute little creamy pops.

I had been seeing banners for The Daring Bakers on other cooking blogs for a while, and finally decided to investigate further. I hadn’t realized it, but being a member of The Daring Bakers means you have to participate in monthly baking challenges. I’m always up for a challenge, so I decided to join.

So there you go. The Daring Bakers are at fault for making me make cheesecake again. I’m not upset about it at all though.

Tomorrow is my husband’s birthday, and of course you know that we must have cheesecake. Again. That said, he jumped the gun and decided to make cheesecake a couple of weeks ago (this post is slightly late).

This time, for round two, he decided to layer it. Chocolate on the bottom and plain on top. I decided it would be even prettier with some raspberry sauce.

When my husband and I were vegetarians his favorite dessert was cheesecake. I actually did not like it that much, so when we became vegan it was no big loss to me. Several months ago, however, it was his birthday and I thought I’d try to make a vegan version. I am a big one for following recipes pretty closely, so in the end we did not like it that much, but it set my husband on a crusade to perfect the recipe. We have since discovered, through the trial and error of multiple cheesecakes, that it is best made with chocolate. Chocolate does solve a lot of things in my mind, and it has surpassed the task with this recipe, which my husband made.