I’d like to welcome my newest clients, I’m so excited to be working on your projects! Thank you so much for your continued support and interest in my work.

Update
As some of you may have noticed, the place has a new look, lol. It might not be here for long though…I’m finicky and I’m kinda not feeling it anymore. Yeah. Anywhoo, I also set out to open up the BIP Shoppe, and stock it with lots of pretty premades for your blog and I haven’t managed to get that up and running yet. Blame the Holidays! I reckon once the holidays are over I’ll be able to get back on track with that. For now, I need to get cracking with these pending client sites! (yes, I did just say reckon.)

I’ll leave you with this delicious recipe for Spiced Eggnog Cheesecake. Enjoy!

Spiced Eggnog Cheesecake

Crust

* 8 boards graham crackers
* 1 tsp sugar
* 1/4 tsp each ground ginger, nutmeg and cinnamon
* 1/4 cup unsalted butter, melted

Filling

* 4-8 ounce packages cream cheese
* 3/4 cup sugar
* 1/4 cup flour
* 1/4 tsp each nutmeg and cinnamon
* pinch ground cloves
* 1 egg
* 1 3/4 cups eggnog (see Christmas Eggnog or Baltimore Eggnog)
* 1 tsp vanilla
* 8 oz container sour cream

Garnish

* 6 squares 1 oz each white baking chocolate
* pinch nutmeg

Directions

1.Heat oven to 350 degrees.

Crust
1.Crush gramah crackers in plastic bag.
2.Add sugar and next 3 ingredients.
3.Add butter, knead bag to blend.
4.Press over bottom of 9 inch round springform pan.
5.Bake crust 10 min. Cool.

Filling
1.Beat cream cheese in bowl until smooth.
2.Mix sugar and next 4 ingredients in bowl. Add to cream cheese, beat until smooth.
3.Beat in egg, eggnog and vanilla, pour into pan.
4.Bake 1 hour. Remove from oven, spread with sour cream. Bake 5 more min.
5.Cool in pan. Refrigerate until serving.

Garnish
1.Melt chocolate in bowl over saucepan of simmering water. Add nutmeg.
2.Line loaf pan with foil. Pour chocolate into pan, cool until firm. Lift from pan, make curls. Arrange on top of cake. Source