I’m no longer afraid of the dark. I don’t worry about monsters living in my closet. And I haven’t checked under my bed for creepy creatures in decades.
But at 34, I can still be intimidated by the unknown.
I believe in the importance of change and adaptation. They bring on growth, development, evolution – all very, very important for a fulfilling existence. But there is something about not knowing where the bathroom is that can make you feel 5 years old all over again. (Can you tell I started a new job today?)
With that in mind, I decided to support my inner child this week. There is nothing like pulling out a snack pack, vegan cheesecake at your big grown up desk, while twirling in your ergonomic spinning chair. It makes everything right in the world.
These tiny blueberry cheesecake cups remind me of the ones they used to sell at a certain poultry-focused fast food chain when I was a kid. If you leave them in the fridge the cheesecake layer has a thick yogurt-like texture. Very creamy, yet easy to scoop out with a spoon. If you’d like a firmer texture just pop the cups in the freezer instead (defrosting for about 30 minutes before indulging).
Snack pack cheesecakes are so simple to make. I spent just a few minutes making the layers and filled cups to savour all week. Now going to work means: meeting new friends, learning new things – and afternoon cheesecake!
Yup…being a grown-up with a blender is awesome.