After making biscuits from scratch (yes, I’m still proud of myself) on Saturday morning, my husband and I took our puppies to the vet to get their second round of vaccinations. When we got home, I started to make the second recipe I planned for the day: ginger cheesecake bars from Martha Stewart’s Cookies. My husband loves cheesecake almost as much as he loves me, so I planned this one for him.
I got all the ingredients out, ready and measured. I got the cream cheese out first because it needs to be room temperature, but I didn’t open the package. I’m the type of person who likes to buy things fresh. My husband is the type of person who likes to use what we have which makes sense. I know that his way is better, but I just can’t help myself. I’d rather get new eggs than use the ones that will expire tomorrow. When it gets close the expiration date, I get nervous. The cream cheese was not even close the expiration date, but when I opened it up there was green, disgusting mold growing on it.
My husband had told me that we had cream cheese, so I didn’t need anymore. So, of course, he gets blamed for the moldy cream cheese. As soon I tell them the cream cheese is moldy, he calmly puts on his jacket, scarf, and boots and says he’ll be back shortly. He braves the twenty degree weather to get me more cream cheese. Thanks to him I was able to complete these delicious ginger cream cheese bars and we’ve been enjoying them the past few days.My only complaint for this recipe was that I couldn’t find one ingredient: candied ginger. We checked two different grocery stores and came up empty handed. It was still good without it. If you want to try to this recipe (I promise it’s easy as long as you have a food processor), check it out on the Martha Stewart website.