Last Friday I wrote about not having a niche. About how if I wanted to monetize this blog I would have to find one. Well, mes amis, I got some good advice from this article and fellow bloggers. Their advice: Forget the niche and write for myself.
That’s right. I just need to keep writing about the things that I find interesting. Things that I would want to read about. Things that I love. Whether that be my kiddos’ new found love of Star Wars, what cities I would visit if I had a never ending airline ticket (do those things really exist?), or which Kate Spade purse I’m currently coveting.
I need to write about things that make me happy.
And making mini cheesecakes for ya’ll make me happy.
Photos by Arbine Villanueva-Hoapili
- 12 vanilla wafer cookies
- 16 oz. cream cheese, room temperature
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon pure almond extract
- 2 eggs
- ¼ cup strawberry sauce or strawberry jam
- Preheat oven to 350 degrees F.
- Line a 12 cup muffin tin with paper liners.
- Place one vanilla cookie in each muffin cup. Set aside.
- In a large bowl, beat cream cheese with a hand mixer until light and fluffy. Add sugar, flour, and almond extract, beating to combine. Add eggs one at a time, beating after each addition.
- Spoon cream cheese mixture over vanilla wafers. Spoon 1 teaspoon of strawberry sauce over the top of the cream cheese mixture. Swirl into mixture using a butter knife or a toothpick.
- Bake for about 20 minutes or until set. Cool completely before serving.
Recipe adapted from Paula Deen