Month: October 2008

Protected: Shopping for a Capitalist Holiday

There is no excerpt because this is a protected post.

The Daily Spell and The Correllian Herald

I have been subscribed to a couple of Wiccan publications for about 1-2 months, and I have found them so compelling and informative, I just have to share my thoughts about them. I learned about these publications through an email newsletter I got from, […]

Chocolate Cherry Mini Cheesecakes


Now that Benjamin is going to school, he needs to have me bring in snack for the class once a month. This month, his day is today, and I thought I would share this really super recipe I found online for mini-muffins. I am a big advocate of making things look harder/ fancier than they really are, so I decided to make mini chocolate cherry cheesecakes. Luckily, a co-worker of mine lent me the mini muffin pan, so that took care of quite a bit.

Anyhow, I got on the internet, and then Googled ‘mini-muffin recipes’. I got several hits, and chose something that looked upscale but super easy to make. It does make a hell of a lot more than I needed, but I decided to give some to my sister-in-laws.

Prep Time: 30 minutes
Cook Time: 15 minutes


• For the Bottom:
• 4 ounces cream cheese, at room temperature
• 1 egg, at room temperature
• 8 tablespoons butter, melted, but at room temperature (1 stick)
• 1 box (18.25 ounces) chocolate devil’s food cake mix

For the Filling:
• 2 (8-ounce) package cream cheese, at room temperature
• 3 eggs, at room temperature
• 1-1/2 cups powdered sugar
• 2 tsp vanilla extract
• 1 can (21 ounces) extra-fruit cherry pie filling, drained

Preheat oven to 350 degrees F. Line mini-muffin pans with papers. Place the cherries in a strainer to drain.

For the Bottom:
Cream 4 ounces of cream cheese, 1 egg and butter together on low speed until combined, about 1 minute. Blend in cake mix by hand until combined. It will be very thick, but piable like a soft dough. Press 1 teaspoon mix into bottom of each mini-muffin paper.

For the Topping:
Place cream cheese, 3 eggs, powdered sugar, and vanilla in a small bowl. Begin mixing on low speed until sugar is incorporated. Increase to medium speed and beat until smooth, at least 3 minutes or longer if need be. Drop about 1/2 Tablespoon of mix into each muffin cup over chocolate base, filling not quite to the top of the paper. Press one drained cherry into the filling in each.

Bake at 350 degrees F. for 15 minutes. Cool completely before serving.

Yield: about 6 to 7 dozen mini cheesecakes

HTC Touch Dual

Today’s new device is the HTC Touch Dual. It’s not necessarily the newest Smartphone out there, but it was approved by the FCC April 17th, 2008 and is now being offered by a local carrier here in Clovis, Plateau Wireless. The features that this device […]