If you follow me on Twitter, you’ll know that I finished the first rough draft of KERI yesterday. Right on time!
Woo hoo!
Of course, next comes revision: I have 25 little notes to myself about revisions I need to make. That’s before I send it to Caitlin and get her no-doubt-extensive comments back and do the next round of revision. Hopefully there will be little to do with it after that; always nice when your editor likes your ms. as-is.
My simplest note is: remember Tassel is tall.
My more complicated notes are, you know, complicated.
Anyway, just by chance, I had just made this cheesecake, so I had an appropriate celebratory food on hand. This is my very favorite no-bake summer cheesecake. In the summer, I make it without a crust and spoon the filling into little dessert dishes. Thus, no need to turn on the oven!
Chocolate Marshmallow Cheesecake
1 envelope (2 1/4 tsp) unflavored gelatin
1/4 C cold water
2 8-oz pkg cream cheese, softened
3/4 C sugar
1/3 C cocoa
1/2 tsp vanilla
1 C whipping cream, whipped
2 C mini marshmallows
Put the gelatin in a little pan and add the water. Heat on low to dissolve the gelatin.
Meanwhile, beat the softened cream cheese with the sugar and cocoa. Then beat in the gelatin mixture and vanilla. Then fold in the whipped cream. Then fold in the marshmallows. Poof, you’re done. Spoon into dessert dishes and chill before serving. You can sprinkle a few more marshmallows on top if you care about presentation (I didn’t this time).
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I finally got a chance to make this for my crew today and it was a big hit – absolutely perfect for summer. We’re big chocolate fans here, so instead of the individual dessert dishes I used a chocolate cookie crumb crust – yummy!
Good, isn’t it? I’m tempted to make it again . . .