I returned home this past weekend from a much-needed mommy/sister/daughter Vegas trip to two extremely runny noses on two ruddy little faces. Following my reprieve from mommying, I was able to come home and jump right in with our little snot monsters. It was nonstop until 4am; comforting our youngest. Which is coincidentally 5 hours later than I stayed up both nights in Las Vegas. We saw Menopause the Musical at Harrah’s. I use Oil of Olay. I drink decaf in the afternoon. I. Am. Old.
Keeping in the spirit of our family’s busy travel schedule, Hubby left for a business trip less than 24 hours after I got home. We are truly two ships passing in the night. Two leaves in a cross breeze. Two cars in a drive by. Two… something or others? (You can see how I arrived at making a no bake cheesecake for two.)
I think the biggest area of concern for partners always in transit, is the re-entry phase when both parents are finally at home. Within 48 hours of Hubby being away on business, I’ve already relocated a sock drawer and moved all the hammers. When either one of us is flying solo, we naturally arrange our environment to suit individual needs. At the very least we do this to make the time we parent alone a bit easier. At the most – to drive our partner completely insane.
Couples must be gentle when rejoining as a united front. At least, this couple needs to be. 9 times out of 10 there is a pretty good sized kerfuffle when Hubby comes home from a few days on the road. Maybe it’s because I led a solid independent lifestyle up until we met. Maybe because I rather enjoy my time alone after time alone with the kids. Either way, the minute he’s gone I revert to some pretty overt single person behavior. I know he does it too in the privacy of his hotel. Only his single person behaviors stay at the hotel – right along with towels on the floor, discarded Snickers wrappers, and raised toilet seats.
We need time to reunite. Even when the kids and work and personal interests won’t let us. There’s nothing I love more after a long day than to unwind with a fat snack (maybe a glass of wine) and a guilty pleasure on TV. It’s even 100 times better when Hubby is there to do it with me. I know it’s not undivided attention as we stare longingly into each other’s eyes, but it’s time together to just be together. No one asking for anything or needing anything. It’s just wonderful. It’s relaxing. It’s home.
I find myself often scouring the boards of Pinterest looking for desserts for two. The trouble with baking up a dozen cookies or cupcakes to have on hand is many. Mainly it’s: (1) I don’t want cookies every night for twelve nights in a row and (2) I will eat a dozen cookies in as short as two nights in a row. I love recipes like peanut butter cookie for one and this recipe for cheesecake for two.
This recipe is also in two of my favorite families for dessert making: no bake and mugs. I love making desserts in mugs! Mugs are wonderful things to hold and as comforting as couch time in yoga pants with your bae. Making this no bake cheesecake for two allowed me to use one of my favorite “food mugs” or “mug bowls” (as I like to call them). You can use one amazing big bowl mug or divide your cheesecake among two regular sized mugs. Either way, share with your penguin for maximum cheesecake-for-two-enjoyment. Goes perfectly with a couple chilled glasses of 2014 Fess Parker Chardonnay.
- 5 graham crackers (2.5 if using the large ones with 4 squares)
- 2 tsp stevia, divided
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 Tbs melted coconut oil
- 4 ounces plain cream cheese, room temperature (about 1/3 cup)
- 1/4 cup lemon juice, plus a few drops
- 1 tsp vanilla extract
- pinch of salt
- 3/4 cup ready-made whipped cream (such as Redi-whip)
- 4 ounces fresh raspberries
- 1/2 cup granulated sugar
- 1/4 cup cold water
- 2 Tbs arrowroot powder
- Whipped cream and raspberries for garnish (optional)
- For the crust: Combine the graham crackers, cinnamon, nutmeg and 1 tsp stevia in a closed Ziploc bag. Using a rolling pin, crush the graham crackers into a fine crumb. Pour in the melted coconut oil and combine until the oil is well absorbed, Pour the crumb mixture into two ungreased coffee mugs. Using the back of a spoon or fingertips, press the crust into the bottom of the mugs.
- For the filling: In a medium bowl of a stand mixer combine the cream cheese, vanilla, lemon juice, salt, and 1 tsp stevia. Using the whisk attachment on a medium-high speed, blend for about three minutes or until the cream cheese is smooth and creamy.
- Using a rubber spatula, fold the ready made whipped cream into the cream cheese mixture until well combined. Be careful not to stir or over-mix as the whipped cream will lose its air and your filling will be flat and dense. Gently scoop the cream cheese and whipped cream on top of the graham cracker crust. Using the same rubber spatula, smooth the top of the filling. Place mugs in the freezer for 20 minutes or longer to set.
- For the sauce: (just realizing this step may constitute baking… so feel free to forgo the raspberry sauce if not wanting to cook a thing) In a small saucepan combine the cold water and arrowroot powder and stir well. Add in sugar, raspberries, and a few drops of lemon juice. Stirring frequently, heat over medium-high heat until raspberries are reduced and the sauce begins to thicken. Remove from heat. Over a bowl, use a spoon to push the puree through a metal sieve leaving behind the seeds. Cool completely, stirring when ready to use.
- When ready to serve or store, pour the cooled raspberry sauce over each of the cheesecakes. Garnish with whipped cream and fresh raspberries. For added flair, roll the raspberries in a small amount of luster dust and top with a single leaf of mint. Unless you’re using a coffee mug “borrowed” from a Village Inn – then you just do you. No judgey.