 A friend and I were talking about recipes and how it’s hard for us to write them down sometimes because we truly do not measure in the kitchen. It’s true, I only measure for certain baked goods and when I add my twist to them I usually do not measure. I said all of that just to mention, that there isn’t a set measurement for the crust of the measurement. Just leave the ancestors lead you (and if you’re white, just guess, we don’t need any more ramifications from your ancestors, thanks). The final form of this recipe came across in summer 2019 when I was trying to hustle some money and raise funds for missions. I know you’re saying to yourself, but Kam, everyone has a cheesecake recipe. And you are right. But you know what everyone’s recipe doesn’t have? A Shirley biscuit crust. Yes, you read that right. The crust is made from crushed Shirley Biscuit cookies. The original of course.  Wa yuh need:
How to do di ting:
If you make this recipe, remember to tag us @islandgalting on twitter and instagram.
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 I have a confession. I love chocolate, but I do not like chocolate stuff. Chocolate ice cream is a no, chocolate cake makes me barf, and watching super duper chocolate desserts on Pinterest makes me queasy. However, I love brownies and I love this recipe. This recipe is very easy and it’s adapted from Bakers’ one bowl brownie recipe. It also includes citrus flavors and rum and a glaze with the same citrus flavor and rum. Who doesn’t love rum? And if you don’t drink or want to make it children friendly there is an alcohol-free version for this (aka don’t use the rum). The best part of this recipe that there are measurements (except for the glaze).  Wa yuh need: Brownies:
Glaze:
How to do di ting:
*for alcohol-free option, replace Cruzan Key Lime Rum with fresh lime juice. If you make this recipe, take a picture and tag us @islandgalting on Instagram and twitter. |
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