I made these with some homemade rhubarb filling (because summer in Alaska is a constant battle to use rhubarb in everything!) and it was perfect. In case anyone else wants to give it a shot, I also made the dough in a bread machine because it’s always too cool here to get a good rise at room temperature. It worked splendidly! I mixed the sugar, yeast, and milk in a measuring cup and let rest for five minutes, then poured them into the bread machine bowl. I added the rest of the wet ingredients, then the flour, then the salt on top.
This looks so yum! Can I substitute yogurt for the mayonnaise?
How do you suppose the dressing would taste if I left the garlic out? See, the universe hates me and I am allergic to garlic…
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I love chilaquiles, too, especially semi-raw eggs on the top.
I’m planning on making this for my birthday! I was wondering what the texture of the cheesecake layer is? Is it on the denser side or the more pillowy soft side? I prefer the latter in cheesecake. Do you have any recommendations for how to keep the filling soft and almost mousse like but still hold its shape?
We have been eating this for years! Its on the regular rotation for a fast, yummy vegetarian meal. We usually add cannellini beans, red pepper and roasted or warmed cherry tomatoes. (Whatever we have on hand). Made it for friends I am visiting out of town tonight. We came across your post while looking for the original recipe to share. Glad to see others enjoying it as much as us. And so many great tweak ideas.
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Omg I just baked these and my partner and I nearly ate the whole lot! Perfection. Another winner Deb, thanks for sharing 🙂
Made this tonight with Ellenos lemon curd Greek yogurt, 1 Meyer and 1 regular lemon. No berries or other additions. Served this with barely sweetened whipped cream. This was, simply, amazing. Thank you for your recipes!