Where did this summer go? It feels like yesterday I was walking across the stage at graduation (the dean actually read my name as “Amy” instead of “Abby” — I wish I was kidding) and in less than a week I’ll be starting graduate school in a new city, meeting new classmates, and finally pursuing a career I’ve been set on since high school.
There have, however, been some bumps this summer. I’ve compiled a list of my favorites:
1. As a waitress, having a table tell me, “No, we don’t have enough money for those two double, Tres Generaciones blue raspberry margaritas and two salmon dinners. We thought the 20$ we had in our pocket (our two debit cards have less than 20$ on them) would be enough for it all”.
2. Also as a waitress, having a table run out without paying their bill, and chasing them down the street (the superman feeling of actually catching them, with the help of a bike cop, almost makes this one a positive).
3. Mouse #1.
4. Mouse #2.
5. Mouse #3.
6. Driving 2 hours up to my family’s lake house for a vacation weekend, only to find out the key I just had made doesn’t work.
7. Have dinners of maraschino cherries and martini olives on a regular basis.
8. Finding out your sister’s Fourth of July party coincides with the largest free concert in the nation, which is also just blocks from your new house.
9. Heatwaves and flash floods. Boom.
And finally…10. Not being within walking distance to a Taco Bell. Lord help me.
But when all is said and done, this summer has been wonderful in so many ways, and I could not be more grateful for the opportunities that have been given to me. But now onto the good stuff: cheesecake.
Theres not much that I love more than bite-sized desserts. Flaky bite-sized desserts. Flaky, bite-sized, cheesecake filled desserts. Seriously, though. You all need to go and make these now.
And just like regular cheesecake, you can top these puppies off with whatever floats your boat. Chocolate? Go for it. Whipped cream and strawberries? Yup. Caramel? Don’t even get me started.
So here it is; a recipe perfect for pot-lucks and holiday parties alike.
Puff Pastry Cheesecake Bites
1 pkg (2 sheets) of Pepperidge Farm puff pastry sheets
1 pkg (8 oz) cream cheese
1/2 cup granulated sugar
1/4 cup sour cream
1 tsp vanilla extract
1/4 cup all purpose Flour
+whatever toppings you desire
Remove puff pastry sheets from freezer to defrost for about 40 min.
Preheat oven to 350 degrees. In a medium bowl, mix cream cheese and sugar until smooth. Blend in one egg, sour cream, and vanilla, mixing just enough to incorporate.
On a well floured counter or large cutting board, use a rolling pin to gently roll one puff pastry sheet into roughly a 12×15 inch rectangle. Cut rectangle into 2×3 inch rectangles by cutting 2 inch strips along the 12 inch (shorter) side and 3 inch strips along the longer side.
One at a time, place one rectangle on a lightly greased baking sheet. Place roughly 1/2 tbsp amount of cheesecake filling on top of pastry. Top with second pastry rectangle and pinch together edges of pastry pieces. Use a fork to seal.
Repeat for both pastry sheets. Stir remaining egg and 1 tbsp water in a small bowl with fork and brush egg mixture on top of each pastry pocket.
Bake in oven for 15-17 minutes or until golden brown.
Remove from oven, allow to cool, and top as desired.
Refrigerate if not eaten within 6 hours of baking.