One of the things I like about summer is wearing sundresses. For the bulk of the summer, that’s all I wear. They’re cute and comfortable and I love them.
But last week, it suddenly became a bit chillier. I put on a pair of jeans.
And I couldn’t button them. And the same thing happened the next day, with a different pair of pants.
Dave suggested I give up dessert, or at least limit it to weekends. And I was like “Wow?! Really?! It totally didn’t occur to me to consider the most indulgent part of my lifestyle as contributing to my recent weight gain! Thanks so much!” Also: <glare>
At this point, I have no plans to give up dessert, even on weekdays. I will try not to go overboard. I will reduce my dinner portions. I will be extra careful with my daily snacks. But I’m not ready to give up dessert.
I can perhaps be convinced to leave the sour cream topping off of my cheesecake brownies though. Sacrifices!
The base of these is a standard brownie. (Oh! I also left out one of the five tablespoons of butter from the brownies! Because of the pants and the not fitting! Also, I had four tablespoons easily available.) The next layer is a fairly standard cheesecake batter, although with a high ratio of eggs. Espresso is added to the cream cheese mixture.
After most of the brownie batter is spread in a pan, the cheesecake portion is poured over it, and then the remaining brownie batter is dotted over the top. The two are swirled together before baking. This was a little iffy for me, because the brownie batter was a lot thicker than the cheesecake batter. But it basically worked.
Overall, these were pretty good. No one component was overpowering. And, swirling issues aside, I thought they turned out quite attractive. And it took me five whole days to eat the entire pan, with almost no help from Dave!
Yeesh. Good thing I left the topping off, right?
One year ago: Chunky Peanut Butter and Oatmeal Chocolate Chipsters