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Tag Archives: cheesecake
Why hello there, Monday. I’m definitely not ready for you, so in keeping with Friday’s slow and easy theme, I’m sharing yet another no-bake, no-fuss but perfectly delicious dessert that’s fit for a crowd. This one’s for you chocolate and cheesecake lovers. I hope that means everyone.
Universal appeal is what came to mind when I first came across the original recipe from Alaska from Scratch. Maya’s a semi-sweet chocolate kind of girl, but milk is more my speed, so that was the one change I made. Otherwise, this is her recipe and I have her to thank for a light (in texture, not in taste, fat or sugar), chocolatey, cheesecakey dessert fit for both regular and fancy feasting. It’s easy enough to throw together anytime you’re craving it and refined enough to serve at a party. That kind of versatility is what I look for in my food and this one’s a winner.
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.
Today’s Fryday post is a tribute to New York City. I’ll be visiting the old stomping grounds this weekend to spend some quality time with my very best friends. I’m so very excited about it all and fried “New York” cheesecake bites felt very much in order. Today’s post is a tribute to shameless gluttony too.
Believe it or not (and my boyfriend still doesn’t believe me), this was my first time making brownies. And I don’t just mean from scratch, I mean first-time-ever period.
You’re probably wondering how this is possible. How did this self-proclaimed baker girl go this long without baking a batch of brownies? What kind of scam is she running?
I promise there’s no scam, but I don’t have a satisfying answer for you. Because to be perfectly honest, I don’t know how or why I’ve never touched a brownie recipe. I’ve certainly consumed more than my fair share, but have always preferred baking cakes or pies instead. It’s kind of like how I’d rather watch Bridget Jones’s Diary over and over again and managed to go 24 years before seeing Back to the Future. Brownies weren’t really for me, but oh how things change. This recipe with its slightly sweet cream cheese addition made me a brownie believer.