I can’t believe today is the last day of July. Before you know it, summer will be nothing but a memory, and all the store shelves will be stocked with holiday paraphernalia. Yes, I’m looking at you, Costco. Because nothing says the holidays are a’comin’ quite like a large inflatable Santa in the middle of the seafood section.
He obviously has his eyes on the king crab legs…...
It’s going to be a bit odd for me to be driving just him to school. Or should I say, he’ll be driving to school (with me in the passengers seat) to acquire the hours he needs to get his license in November.
The streets of Austin will never be the same…..
Chocolate Cookie Dough Cheesecake Pie – adapted from Bake or Break
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tbs. milk
- 1 tsp vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 tbs. vanilla extract
- 1 cup Greek Yogurt (or sour cream)
Preheat oven to 350°. Grease a 9-inch pie pan. Mix together crumbs and butter until combined. Press into bottom and up sides of prepared pan, then bake for 10 minutes.
Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until light and fluffy. Mix in milk and vanilla, then add cocoa powder and flour. Mix on low speed until combined. Carefully spread dough over prepared crust. Refrigerate while making the cheesecake.
Beat cream cheese and sugar until fluffy. Mix in vanilla and yogurt. Spread evenly on top of cookie dough layer.
Refrigerate about 3 hours before serving.