Today, I turn 28.
Of the many things I’ve learned I realize the bulk of those lessons have come in the last couple of years.
I’ve learned to trust my instincts and be OK with the unconventional. I’ve learned the importance of doing what I love even if it feels silly. I’ve grown to love food photography even more than I did when we first started this blog. I’ve learned that running a food blog with your spouse can not only be fun but also ridiculously fulfilling. I’ve learned I still love cake and pancakes and simplicity and saying “hubba, hubba,” and probably always will.
Enough about me. This space is about you guys, really. I love to cook and take photos of the things I make and then share them with you all. That is what makes me supremely happy – the best birthday gift ever.
To celebrate all of these wonderful things, I made you cheesecakes. Peanut Butter Cup 9-ingredient vegan cheesecakes that scream simplicity: No springform pans, no water baths, no baking (besides the 5-minute crust). Just pure chocolate-peanut butter goodness that even the amateur cook can master.
If you have the ability to blend and pour, you can make these little bites of heaven. All you need is 30 minutes and a muffin tin and you’re golden.