And we’re back.  Huh?  You looking at me?

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Oh how I missed that little bunny face.  Luckily, I was able to distract myself with a trip to my favorite store to stock up on goodies.

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Today, I’m heading back home to my husband and bunny to enjoy the rest of my vacation.  What do you plan on doing with the rest of your vacation?

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Well, I’m so glad you asked.  Nothing (read: eat cheesecake)!  Well, except for that cooking/baking schedule I may have jotted down yesterday, where I meticulously planned out my kitchen schedule for the rest of the vacation.

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Because this is what I do with my time off.  But hey, if we all get to reap the benefits, who cares about my compulsive behaviors?!?  Right?

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Right.  Anyway, I’ve wanted to make mini cheesecakes forever!  (That list I constantly update on my computer.)  When I made a batch of apple cider caramel sauce, with absolutely no plans as to what to do with it, except eating it straight out of the jar at night with a spoon, I realized the opportunity to take an item off my baking bucket list.

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I made these cheesecakes with cream cheese and ricotta, because I like the lighter texture imparted by the fluffy ricotta.  Swirl those little cheesecakes with some caramel (doesn’t have to be homemade) before popping them in the oven, and you’ve got individual serving-sized heaven cakes.

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One Year Ago: Pineapple Tarts

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Cheesecakes adapted from Cakes n’ Bakes

Caramel Sauce adapted from The Cafe Sucre Farine