Saturday, September 14, 2013

Stealing is not wrong.

First baking post!!

Baking is probably my most favorite thing to do. People at work and in my Bible study last year are most grateful that I love to bake. My roommate got excited the other day when the baking pans came out of the cupboard. She knew something great was coming.

Of course I was making everyone's favorite...sopapilla cheesecake. Delish!

My roommate in college made sopapilla cheesecake fairly regularly, which was before I got diabetes, so you can imagine how much I ate. 

Then, a couple years ago, we had a mexican themed lunch at work, so I decided to try the cheesecake deliciousness myself. I didn't want to bother my roommate for her recipe, which meant I had to find one on my own. Enter: the internet.

All I did was Google sopapilla cheesecake and it brought up all sorts of recipes. I was completely overwhelmed and didn't know which one to pick. BUT I stumbled upon a blog, read through it and decided if a real person liked the recipe it was probably safe. 

And so my only rule for baking was born.

When looking up recipes on the internet, only use blogs not the recipe websites.

My Reasoning: If someone loves baking enough to write about it, then they probably made something yummy and might even help me learn something so I can improve.

My Findings: Every single recipe I have used from someone's blog has been devoured. The recipes I have used from recipe websites are ok, but there's always at least one ingredient that is a) uncommon or b) not measured right.

So, I stick with blogs.

Now you know my secret. Stealing is not wrong. Go ahead...Steal my secret. :)

Bonus: Here's the recipe I found for sopapilla cheesecake. Her blog has pictures, but I am not that organized. I put her recipe down below and added the changes I've made to it to make it have less fat. It's the easiest thing ever. You cannot mess this up. 

Sopapilla Cheesecake

2 - cans Pillsbury crescent rolls
2 - 8oz packages cream cheese, softened (I use 1/3 less fat cream cheese)
1 1/2 - cups sugar
1 1/2- teaspoon vanilla extract
1 - teaspoon cinnamon
6 - tablespoons (3/4 stick) unsalted butter (do not substitute)

Spray a 9 x 13 pan with cooking spray. Unroll and press 1 can crescent rolls into the bottom of your baking dish press the seams together.

In a separate bowl blend the cream cheese, 1 cup sugar and 1 1/2 tsp vanilla, then spread over top of dough.

Unroll the second can of crescent rolls and place on top of the cream cheese mixture pressing seams together again.

Melt butter and pour over top layer of crescents. Mix the reaming 1/2 cup of sugar & cinnamon together. 

Sprinkle cinnamon sugar mixture generously over the top. You can make more if you want, but I've never had to.

Bake at 350 degrees for 30 minutes until bubbly and bottom crust is slightly brown. Cool, slice and enjoy!


  1. Yummy!!!! Great reasoning for recipies! Makes perfect sense to me!! Have you read the Cook Like A Champion?? That is my favorite recipe blog!

    1. I have not read Cook Like a Champion, but I am going to look it up now!!! :)