Kettle Corn Cheesecake Recipe



Were I ever to be told that all desserts on the planet would be henceforth deleted from the global consciousness except one and I was the savior of the one dessert which could remain, I’d choose ice cream. Hands down. Cheesecake would be a close second, and here’s why: both ice cream and cheesecake are nearly-neutral bases out of which to spin a hundred variations. The boredom of one choice of dessert would vanish under the many flavors available of said dessert. And anyway, I’m astonishingly predictable for someone who typically vacillates between menu items for twenty minutes: if ice cream is offered, that is my choice. I am not even a tremendous snob. While I draw the line at Pet or other equally lame brands, I’m open to the concept that if I ever again visited a McDonald’s (doubtful) and if that McDonald’ses ice cream machine was miraculously working (also doubtful) that their .59 cent cone might be something sort of palatable and not to be immediately sneered at. We’ll see. I might be stretching my good faith in that regard.

Anyhow. I’m here to talk about cheesecake.

Ingredient Spotlight: Fiori di Sicilia


As I'm descending back into my writing flow, I've set some time aside for reading through various Google Docs full of words I've jotted down in spasmodic moments of inspiration over the last several years. Occasionally, a file has surprised me with decent writing. Others are annoying because I stopped writing suddenly just as it got good, and now I have no idea what the point of that particular article was going to be. Seriously, I couldn't have wrapped up that thought? I've also read through some fun posts from years past, including this one about Hazel Mountain Chocolate: a place that has a lot to do with today's chat about my latest discovery that everyone-but-me seems to have known about: Fiori di Sicilia!