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| Gluten-Free vegan pumpkin cheesecake- creamy and dairy-free. |
Darling. It's Monday. Post Boxing Day. And yes, I'm going to be bad. I'm not going to write about Hoppin' John or some healthy New Year's bean soup with kale. I am going to tease you. I am going to tempt you. I am going to revel in one more dessert recipe before the final eve of 2010 -- a rich and creamy pumpkin cheesecake recipe that is worthy of a party. One last hurrah before the pale glare of January dawns in all her cold and sober glory. One last indulgent dessert before I gingerly step on the reality check scale
. And sigh.Because I've noticed my jeans have shrunk again. That familiar jolly pie roll affectionately known as Doris is rolling her merry way up and out of my favorite roomy cargo pants. But is this the week to start counting calories? Is this the week to shun dessert in favor of lettuce? I can answer that. The answer is no. As in N. As in O. No. Nope. Not gonna happen.
If you've got your own alarming version of Doris making her annual appearance around your middle, don't worry. There will be plenty of time in 2011 for detoxing and courting virtue with cabbage soup, recipes that will encourage our collective Doris's -- or would the plural be Dori? -- to skedaddle. I promise. I'll be first in line with smoothie and cleansing soup recipes come January. But this week? Well. Not so much.
Because there's one more cake to share in 2010. And it's cheesecake. And no one will suspect it is vegan and gluten-free. (I won't tell, if you won't.)
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