u/weeef

This one was a 5/5 winner for us, and my first time doing a jam swirl.

For the base: Brought to a boil, sugar added to dissolve, eggs tempered in, brought back to 170F, strained

• 2c heavy cream
• 1c milk
• 1/3c brown sugar
• 1/3c white sugar
• Salt to taste, more than you'd usually use
• 3 egg yolks
• 1 tsp vanilla

For the jam: boiled until 216F, reducing liquid

• 420g white peaches, 8th'd and pitted, mashed while cooking
• 210g white sugar
• 1oz umeshu for aromatics
• salt to taste
• 1oz lemon juice

For the cookies: baked at 350 until golden brown, 1cm thick

• 1:2:3 ratio of sugar, butter, flour
• toasted hazelnuts, blitzed in a food processor
• 1tbsp ginger powder
• pinch of salt

Used David Lebovitz's recipe, here: https://www.davidlebovitz.com/fresh-grape-sherbet/ It didn't make much by volume, but the texture and flavor are amazing. I didn't have fresh, fancy French grapes like him (what a story!) but extra from the grocery. I don't have a food mill, but didn't want to crush the seeds, so I pulsed in a blender very briefly, then pressed through a strainer. Instead of rose, I had some nice sweet marsala wine. Topped with almond granita in the second pic. Going to make a peanut butter magic shell today and add some peanut powder to do a pb&j style thing.

could see this making a good lemonade. the inside is soft and very much like dragonfruit in its makeup.

Really happy with how this turned out. It wasn't too much like tiramisu that it competed with it being a cheesecake, and yet the flavor/texture additions really shined. Perfectly balanced. I used the recipe here (with changes noted below): https://bakewithzoha.com/baked-tiramisu-cheesecake/

This was for my partner's 35th birthday. Each year, we tie our bday cakes together, with mine being regular, hers cheesecake of whatever thematic flavor we choose. I posted my tiramisu bday cake here, fyi.

1. The recipe called for a 10in pan/cake, and I had 9, so I under delivered on the heavy cream and mascarpone in the filling slightly, and did on the sugar, too, by about one third. It fit the pan well.
2. The crust here didn't appeal to me. I didn't think ladyfingers in the crust would add anything really, and I wanted something more apropos than just regular graham cracker, so I opted for chocolate graham cracker that I saw in another recipe: https://scientificallysweet.com/tiramisu-cheesecake/
3. The recipe says to spread a thin layer of the topping and then decorate. Without knowing at all how much I was going to need, I ended up playing it too conservatively and was left with a lot at the end, so be generous with your base layer of topping!
4. Quality ingredients really make a difference. I used instant coffee from a local roaster that I like, and espresso brewed at home with beans I roasted. For the chocolate, guittard, and I really enjoyed it.
5. Just to note that when dipping the ladyfingers, I then ladled in a little extra espresso on them, and I think that was the right call. The textures after baking were really nice. You could taste the difference, and it wasn't soggy. Uniform.

✨ Two weeks post-op... and I got cleared to get back in the gym! 🙌🏽🤎
Pre-op: 184 lbs
Today: 174 lbs
My normal pre-fibroid weight: 172 lbs
The biggest surprise? My 15 cm fibroid weighed 3.5 pounds... and that was just the largest of the four that were removed.
My surgeon told me this was the largest fibroid he's removed laparoscopically in the last 10 years. He said many surgeons would have performed an open myomectomy, but because of his skill and experience, I was able to have a minimally invasive procedure instead.

I don't take that for granted.
I'm incredibly grateful for my surgeon, for God's covering throughout this journey, and for everyone who prayed for me. Recovery isn't over, but today feels like a major victory. 🙏🏽
Now... let's rebuild this strength. 💪🏽🤎
#FibroidAwareness #MyomectomyRecovery #TwoWeeksPostOp #HealingJourney #GratefulHeart #BlackWomenHealth #FaithOverFear #GymBound #StrongerThanBefore

Happy Nonbinary Week!