I’m sorry, but I really couldn’t resist the extra alliteration in the title.

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Today, this humble little food blog turns two years old.  Every day I’m so glad that I finally worked up the courage to start my own blog, and now I can’t imagine my life without this space.

I’ve evolved as a writer, photographer (thank goodness) and increased my general food knowledge, which has been remarkably helpful, even outside of these digital pages.  Like when my in-laws have questions about items on menus when we go out to eat, I’m all, “I got this.  Let me explain what burrata and quinoa are, no problem.”

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And of course, I’m thankful for you guys.  Whether you’re back here after every post, or just happened to stumble on by accident, thank you so much for taking the time to read my posts, check out my photos and recipes, and leave comments.  You’re awesome.

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Ok, let’s leave the sentimentality aside for a minute and talk about this cake.  Recently I’ve been making cheesecakes for special occasions (and I made one last blog birthday) so no surprise that here’s another one for you.

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It’s a perfect little autumn treat, complete with warm spices and root vegetables.  What, you don’t like root veggies in your dessert?  Well, you do when it’s carrot cake cheesecake.  I topped mine with a drizzle of homemade caramel sauce and a dollop of whipped cream.  Only fitting for my little blog’s b-day!

Two Years Ago: Caramel Apple Cheesecake Pie

One Year Ago: Apple Bread Pudding

[amd-zlrecipe-recipe:101]

Adapted from Sugar Cooking

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