this is the semi-grown up blog of liz markus, showcasing her ability to put letters and symbols together in a pleasant and correct manner.

Monday, April 25, 2011

fruity pebbles cheesecake, part one

so yesterday was easter. for the past few years, my mom has been in entrenched in the living hell that is shopping mall retail work, compounded with the extra water-boarding of the children's book section of borders. however, as many have read recently, borders books has taken a bit of a nose-dive, and by "nose-dive", i mean "bankruptcy". the majority of the stores in our area have closed, including my mom's location at oakridge mall. as a result, she was free and clear to do easter up right, instead of yelling at children opening packages and escorting twitching men with hands buried in their coats to the door.

such a celebration, obviously, called for special things. mom made a big-ass ham with fruit sauce; baked beans; brown bread; and stuffed potatoes. that left my sister and i in charge of dessert. remember the aforementioned requirement of specialness?

my sister made a chocolate roll cake with orange buttercream frosting. and i made a fruity pebbles cheesecake.

the idea had been stewing in my brainmeats for a couple of months now. it started with the idea of froot loops cheesecake, but upon viewing the cereal aisle at safeway, it occurred to me that:

a. fruity pebbles were practically already crushed
b. fruity pebbles and froot loops are the exact same cereal

the beauty of it also lay in its simplicity: with a sugar-laden cereal as your base, there was no need to add sugar. just melt some butter, press it down, and your technicolor dream-pie would be ready for take off.

first, a glamor shot.

this one shows my genius technique for not getting crumbs everywhere: take a large sheet of parchment and fold all the edges in an inch. pour your fruity pebbles in the middle (as shown). place another sheet of parchment over it all, and go to town with your rolling pin. then you will end up with...

modern art!

in my world, modern art = a cup and a half of pebbles crumbs.

... which you will then pour into your pie dish...

... and combine with 1/3 cup melted, unsalted butter.

(gratuitous rubber ducky tea kettle shot)

after you've patted your crumbs into the dish, you will bake them for 10 minutes at 375, at which point you will be rewarded with a fragrant, tye-dyed extravaganza. which will be continued in part two, as soon as i get the rest of the pictures.

1 comment:

  1. I have been thinking of the same thing! I am doing it today for thanksgiving!- Edward Tapp III