Spring has sprung and I have awakened from my winter slumber. With the new job and the wedding planning, I was a bit overwhelmed (to say the least) and took a short break from the blog.
I found it suiting to start it back again today because: 1. it’s so sunny outside, I’m in a great mood 2. In exactly three months I will be marrying my best friend surrounded by our close friends & family in the Rocky Mountains. I KNOW, IT’S SO EXCITING! Everything is pretty much planned and ready so it shouldn’t be too stressful from here on…Now it’s all about the wait.
Other things that have happened since I last posted:
- I became an auntie to the most perfect little boy called Ness and I will be meeting him in person next week! My boyfriend’s brother and his wife are flying in from Alberta to introduce us to their little bundle of joy…Stay tuned for annoying auntie pictures.
- I bought a second wedding dress. The wedding craziness got to me people! And I was so proud to say that I had only paid 100$ for my first one but I realized that it didn’t quite cut it. A girl only gets married once ya know, so I splurged a little bit and I look like a real bride now.
- In my wedding frenzy, I also purchased my dream shoes. My soon-to-be husband is so amazing that he made a “shoe reveal” video. Click here to watch it!
So now that that’s settled, let’s get down to business. Tomorrow is my dear friend Francis’ birthday and we had a little get together Sunday to celebrate. Our tradition is usually to go party in Vermont but since my passport is getting renewed, we had to stay in Canada. I volunteered to bring dessert and made my dad’s famed Amaretto Cheesecake. He got the recipe on the back of a Baker’s chocolate box like 30 years ago and it’s been a family favourite for as long as I can remember. It’s simple to make, requires no baking and looks like you spent hours in the kitchen when in reality it took you 30 minutes. I really hope you enjoy; feels great to be back!
- 3-4 boxes of Waffeleten cookies (I mix milk and dark chocolate)*
- 500g of cream cheese, softened
- ¾ cup of brown sugar
- ½ cup of Amaretto
- 1 pack of powedered gelatin (7g)
- 1 cup of whipping cream, whipped
- 6 oz of Baker’s dark chocolate, melted and cooled
- Optional: chocolate coated almonds, chocolate shavings to decorate
*These cookies are usually easy to find in any grocery store but can be replaced by similar types of cookies/candy bars (ex: Kit-Kat bars or Buenos).
Start by lining a 9” spring form pan with parchment paper. Then line your cookies all around the pan. I alternate between milk and dark chocolate because it makes it look pretty but you can totally just do one single kind. Set pan aside.
Take your Amaretto and sprinkle the gelatin on top and mix, let sit for 5 minutes. Heat mixture over low heat and stir until gelatin is fully dissolved. Set aside to cool a bit.
Combine cream cheese and brown sugar, mixing on low speed until smooth. Gradually start adding the hot Amaretto mixture. Fold in whipped cream and divide mixture in two separate bowls. One keep as is and the other, add melted chocolate and mix until well combined.
Take ¾ of the chocolate mixture and pour into the pan, in the middle of the cookies. Spread evenly. Take all of the white mixture and pour on top, spreading evenly as well. Then take the remaining chocolate mixture and drop a couple of dollops randomly on top of the white mixture. Use a knife to create swirls. You can then leave it as is or decorate it to your liking. I used chocolate covered almonds and chocolate shavings from Chocolats Favoris. Let it set in the fridge for at least 3 hours.