I’m not super active on social media.. I never post Facebook statuses and I usually tweet once a week or so with sarcastic life observations, if and when they strike me and are 160 characters are less.
More often than not I’ll type out a tweet and decide “that’s not funny” and delete it.
But last week I tweeted out a picture of that quilt I just finished. And Twitter BLEW UP.
I wonder how real celebrities feel when they get like 14,000 retweets and 80,000 likes. I had about 12 retweets and was annoyed by my phone buzzing at me with email notifications.
However, it was an excellent plan because I’m now working on another quilt and have orders for four more!
It’s a good thing I’m allergic to cats because once I live by myself purchasing a feline would probably the final step to old-lady-hood. I also hate them. Just me and my Singer.
I had my doubts about this dessert because I sort of threw it together. I thought it might be like one of my mediocre tweets where I would make it and say, eh, not good enough to blog. But still eat the whole thing..
Apple Cheesecake Crumble
adapted from The Girl with the Spatula
for the crust:
1 cup flour
1 stick unsalted butter
3/4 cup brown sugar
3/4 cup rolled oats
for the cheesecake layer:
6 oz regular cream cheese, softened
1 container vanilla Greek yogurt
1/4 cup brown sugar
for the apples
3 apples, peeled and diced
1 tsp cinnamon
1 tbs white sugar
Stir together the flour, oatmeal, and brown sugar for the crust. Work in the stick of cold butter with your fingers until crumbly and combined. Press half of the mixture into a greased baking dish (I used a 7×11 size) and bake at 350 for 10-12 minutes or until golden brown around the edges.
Whip together the cream cheese and Greek yogurt until smooth. You can use plain yogurt, but I recommend adding some vanilla extract if you do. Stir in the brown sugar. Toss the apples with the cinnamon and sugar.
Pour the cheesecake mixture over the crust and spread until even. Top with apples, and the remaining crumb mixture. Bake at 350 for 20-25 minutes or until golden. Allow it to cool slightly then refrigerate for at least 1-2 hours until chilled.
You can scoop it out or cut it into bars- I think I cut my apples too big for the bars to come out neatly, but you could shred them or just do a smaller dice. Might make for a fancier presentation.