I made lemon cheesecake. Yes, CHEESECAKE! It was a huge success. I used a Williams Sonoma cookbook with a recipe for Lemon Cheesecake. The crust was half gram cracker crumbs and half lemon square crust crumbs. The filling was thick and I added extra citric acid to make it super citrusy. Then I refrigerated it overnight. My family and my neighbors loved it! Shirley, my neighbor, said that it tastes silky but was disappointed that I only made one. I definitely recommend making this great summery treat. 

Williams Sonoma; Cakes and Cheesecakes

Until next recipe...

~Ally~

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Today, at 2:00 in the morning, I decided to bake tiramisu cupcakes. Half of the batter was made with coffee and the other without coffee, and then I marbled them together. When they were done baking, I filled them with a mixture of mascarpone cheese, vanilla extract, whipped cream (In which I made myself), and powdered sugar. Then, I made my frosting with cream cheese, powdered sugar, vanilla, and some more whipped cream to make it light and fluffy. Using a spatula, oppose to piping it on, I added it to the cupcakes and sprinkled on some shaved dark chocolate. All in all, a pretty tasty cupcake. Trust me, it tastes as good as it looks, (If not better.)

Until next recipe...
~Ally~