A Newsy-Letter about No-Bake Cheesecakes, Today Show appearances, and a Wacky Chocolate Cake
Hello peeps and welcome to yet another newsy letter. I have much to share with you this week, both in terms of recipes (from Snackable Bakes and elsewhere) and podcast and TV appearances (though, does one actually “appear” on a podcast? I’m thinking no) – but hands-down the most exciting thing I’m just DYING to tell you about is that I was on the TODAY SHOW last week!! Eeek! Still pinching myself. Appearing on the show has been a professional goal for like, I don’t know, forever, and to finally have the opportunity was such a joy.
On the show, I made the Easiest ever (No, Really) Rainbow Sprinkle Snacking Cake and the No-Bake Orange Cream Pie with a Pretzel Crust in about 4 minutes flat (it was a sugar-filled marathon, peeps) and I loved every second. Also, the food team at Today is amazing and my cake and pie looked so darn good (and according to the lively hosts, tasted good, too). You can see the cake below – which we stuck candles in, as it was one of the host’s, Dylan Dreyer’s, bdays.
I also chatted with Adam Roberts on his podcast, the Amateur Gourmet, and it was a hoot and we went deep on the how and why of recipe development, as well as all the skinny on Snackable Bakes. Give it a listen, if you’re so inclined. . . .
But enough about TV and radio, how about some recipes!! First up is the Vanilla No-Bake Cheesecake with a Chocolate Cookie Crust from Snackable Bakes. The recipe could not be easier to assemble (as all my Snackable recipes are) or more scrumptious. It’s up on epicurious and you can check it out here.
A chocolate cake of mine also made the rounds recently: it’s a chocolate wacky cake (meaning it is made without eggs or dairy – yup, you heard that right – it’s vegan) with a chocolate buttercream frosting (and yes, you also heard that right: the frosting has butter and therefore is decidedly NOT vegan). The recipe is posted up on Leite’s Culinaria and could not be easier to assemble or more fudgy and delicious to behold. You can find the recipe here.
And that is it, folks. Hope you’ll consider taking a stab at some of the linked recipes and a gander at my Today Show appearance and a listen to my chat with Adam. And I will see you right back here in two weeks.