The white chocolate raspberry cheesecakes you're eating this morning were supposed to look like the one in the photo above. In fact, they actually did look like that in my mind's eye when I was baking them, and then again yesterday when I decorated just a few to see how well they'd hold up overnight in the refrigerator. For you see, as much as I love you all, I simply refuse to drag my sorry derriere out of bed at 5:00 a.m. to decorate treats for you. Those few that I decorated yesterday did not withstand the test of time, and this morning I awoke to droopy whipped cream and bleeding raspberries. Therefore, your treats came to you unadorned and probably bleeding their little raspberry hearts out. I hope the whipped cream-filled pastry bag is still intact and hasn't discharged its contents all over your cupcake liners. If so, please feel free to take your frustration out on hubby. That's what I do. And while you're at it, give him a pat on the shoulder and an "attaboy," because he had to listen to me whine about stupid whipped cream and raspberry bleed all night.
P.S. The recipe for these mini-cheesecakes and the (supposed to be) stabilized whipped cream can be found here.
A Little Bit of Fall | Garden Tuesday
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