In an attempt to finish off last year’s Christmas dishes (XMAS 23) before this year’s Christmas gets here, here’s 16-22: Apricot Swirl Cheesecake. Probably more of a summer recipe, but whatever, cheesecake is good any time of year. I made this together with 16-20: Chocolate Mousse Cake, because you need both a chocolate dessert AND a fruit dessert.
Fun fact: this may look okay-ish in the picture, but trust me, this does not go well. Jump behind the cut for the details (and mistakes).
I had high hopes of catching up on this thing in a timely fashion, but let’s face it–we’re all surprised I’m even still updating it all at this point. The 10-year anniversary came and went a few months ago without much (or any) fanfare, but I AM still here–just not as attentive as I used to be. Let’s face it–a LOT has changed over the last 10 years. No plans to completely let it die yet, but I would be lying if I said I hadn’t considered it.
Anyway, here’s 16-20: Chocolate Mousse Cake, which was one of two desserts I served for Christmas 2023 (XMAS 23).
Seemed Christmas-appropriate, plus it’s gluten-free! That doesn’t matter to anyone that’s in this house, but someone out there might care about something like that.
Doing a bit of housekeeping…here’s one that’s been sitting in my draft queue since around Christmas. 18-19: Basic Kitchen Utensils covers exactly what it says–basic tools even novice cooks should have in their kitchen. This is part of Cooking School, the back segment of Simply Delicious that covers basic techniques, ingredients, and recipes for all levels of aspiring chefs.
After the jump, I’ll show you what I’ve got in my own kitchen (similar to how I covered 18-3: Good Kitchen Knives and 18-6: Basic Pots and Pans). None of it’s super fancy, but it gets the job done.