Today is my 100th post! I know I’ve been slacking for the past few weeks, but its been (as usual) crazy busy for us. We have so many exciting things going on right now with the business that blogging has been on the back burner. I’ll be back on the blogwagon soon, as the South Florida wedding season is almost at an end.

Anyway, this Daring Baker challenge, Cheesecake Pops, was so much fun to make. It was hosted by Deborah from Taste and Tell and Elle of Feeding My Enthusiasms, and you can find the recipe at either of their blogs. It really turned out fabulously… creamy dreamy cheesecake enrobed with chocolate… on a stick! It just doesn’t get any better than that! I had really only one minor issue with the recipe… the cheesecake was very soft. I followed the recipe, and actually baked it about 20-30 minutes longer than it called for. We were supposed to scoop it into balls, but it just didn’t work for me. Then I started to think about enrobing the misshapen balls with chocolate and had an awful image of poop on a stick. :P

So instead of scooping, I had to deviate a bit and scraped the baked cheesecake mixture into molds. For the triangle shapes, I had a flexible triangular ice cube tray which was the perfect size. I planned the square ones ahead of time, and baked some of the batter in a small loaf pan and then cut with a large knife when they were frozen solid. I was bummed when I could not find lollipop sticks at my local grocery store until I found these really cool multi-colored stirrers instead. In the wise words of Borat… Great Success!

I flavored the cheesecake with vanilla bean paste and almond extract, and used both dark and white chocolate for dipping. At the last minute, I remembered I had some red food coloring paste that I added to the white chocolate to make a nice pale pink. Finely ground piscachios finished off the Cheesecake Pops. I’m looking forward to next month’s Daring Baker Challenge!