Happy New Year and welcome to my blog! The new year means the start of a new venture which I hopefully will be able to keep up.
Every new years, I simultaneously make almost the same resolutions as I had done last year, while reflecting upon how poorly I was able to keep these same resolutions last year. It’s the annual end-of-the-year shaming as I sit around on the couch with my family, catching the live broadcast of the New York Philharmonic (ohmygoooood Alan Gilbert) performance at Lincoln Center. This year, the orchestra was going off on the impossibly long (and if I may say so, slightly repetitive) Bolero, so my mind wandered off to the resolutions I had sworn to keep just one short year ago, and to my increasingly dubiousness about the matter.
That being said, the list of items I am bound to reject in a fit of laziness certainly within the next week:
- QUIT PROCRASTINATING. Seriously, so bad for productivity. So bad.
- Eat more healthily. You would think that someone who loves cooking would cook more often, but no. This girl goes out an average of 4-5 times a week, and it is SHOWING. My thighs are inflating in a not-so-fantastic type of way.
- Exercise more. Imma just ibid on this one.
- Take up makeup. Gotta face it. At 18, I still got away with running around in random crazy-meets-lazy-meetsdon’tknowwhat clothes and a splash of cold water to the face. But at some point, girl’s gotta grow up and look more put together once in a while. Not every time I leave the apartment or anything, but once in a while during nice occasions, I should drag out the eyeliner.
- Spend less money. It’s crazy crazy how much I spend on absolutely god knows what!
- Read more. Not fiction, because I’ve got that down pretty well (although I do tend to get fixated on the same genre…just read like 30 Agatha Christie books in the past month…), but research reading really needs to happen. It’s weird isn’t it, when you profess to love your work but secretly feel too lazy and slightly resentful of the need to take it up during your free time.
To get a start on resolution #2 (oh bless my overeager, yet sure to be extinguished, enthusiasm), I made some mini personal coconut cheesecakes. With yogurt. Yea basically its yogurt cake but no one knows what that is, so lets just call it a yogurt cheesecake. Secretly, it tastes not as fantastic as the real thing because well…yogurt…and the crust is made with milk not butter (ugh this diet). It comes pretty close though, and I’ll take what I can get because this is pretty healthy for a dessert. Plus I made them in cute teeny mason jars (these 4oz quilted ones) so they were really fun to eat and easy to keep in the fridge.
What you need:
- 8 squares graham crackers
- 1-2tbsp skim milk
- 1 cup plain greek yogurt
- 1/2 cup sugar (or to taste, depending on how sweet you’d want it)
- 2 large eggs
- 1 tsp cornstarch
- 1 tsp vanilla extract
- 2 tsp coconut extract
- handful of sweetened shredded coconut flakes
How to do it:
- Preheat oven to 325 degrees.
- Crush graham crackers and add the milk. Press to form a dense crust. Start with 1 tbsp of milk and add more until it reaches the desired consistency. Press the crust into each of the mason jars (or cupcake liners, if making them in a muffin tin).
- Whip greek yogurt, sugar, vanilla extract, and coconut extract (if using) together until well blended. Taste and make sure its sweetness is to your liking!
- Whip eggs and cornstarch into the greek yogurt mixture. Don’t over mix this, but the cornstarch should not be clumpy.
- Pour yogurt batter into the mason jars, filling it up to about 3/4 of the way. Top with some shredded coconut flakes, which will get nice and toasty in the oven.
- Prepare a hot water bath in a wide pan by filling the pan with about 1/2-3/4 inch of hot water. I use large flat oven-safe frying pan, but a brownie pan or roasting pan would do just as well.
- Place the prepped mason jars into the hot water bath and bake at 325 degrees until the yogurt cheesecakes are set. This should take between 15-20 minutes, but it’s a good idea to start checking at around 15min.
You can actually just start this with vanilla greek yogurt, which would reduce the amount of sugar needed. If you only have regular yogurt, strain 2 cups for about 24 hours and you can use the remainder to make this recipe as well.