Monday, December 31, 2012

Blogger Calendar & Planner You Can Edit!

I'm sure by now you've seen the plethora of blogging calendars and planners on the web.  They are all over Pinterest.  There's even a round up on Babble of the top 10.  My personal favorite is from Beckie at Infarrantly Creative.  You'll notice that mine is very similar to Beckie's.  It had everything I wanted in a blog calendar and planner except I had to print it. I wanted to be able to type on it.

I figured I couldn't be the only blogger who was or wanted to go paperless.  I couldn't find a way to turn any of the current ones into to an editable document so I made my own.

To download as an editable document:  You need to download as a docx and then enable editing in Word.  That's it!  Everything can be changed to make it your own though.
Editable Calendar Editable Blog Planner

Friday, December 28, 2012

Gluten Free Cheesecake Recipe

We love cheesecake here.  I had tried to make it sans crust but that wasn't very yummy.  It needed the texture differences.  So I toyed with different crust ideas until I hit upon this one.

Gluten Free Cheesecake
as adapted from Tyler's Ultimate Cheesecake


1 1/2 cups Gluten Free Cinnamon Cereal (such as Cinnamon Chex)
3 1/2 cups Gluten Free Rice Cereal (such as Rice Chex)
1 stick unsalted butter, melted


5 cups Gluten Free Rice Cereal (such as Rice Chex)
1/8 tsp cinnamon
1/2 cup sugar
1 stick unsalted butter, melted


2 (8 oz) bricks of cream cheese, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 tsp vanilla extract


Preheat oven to 325 F.  Start water to boil, a tea pot is best.  Put one oven rack as low as it will go and one in the middle.


In a food processor crush the cereals.  Transfer the crumbs to a bowl and mix with remaining crust ingredients until evenly mixed.  Transfer the crumb mixture to an 8-inch springform pan (10-inch can be used for a shorter cake) that has been lightly greased.  Use the bottom of a measuring cup or glass to tamp the crumbs into the pan.  Press crumb mixture up the sides 1 inch.  Place in the refrigerator to set while you make the filling.


Place cream cheese in the bowl of your mixer and mix for 1 minute on low or until smooth.  Add 1 egg at a time mixing until egg in incorporated before adding the next one.  Gradually add sugar and beat for 1-2 minutes until creamy.  Scrape the sides, bottom and beaters of your mixer.  Add remaining ingredients, sour cream, lemon zest, and vanilla until mixed.  Do not over mix!  Pour filling into crust.

Place a small pan on lowest rack and fill with boiling water.  Sit cheesecake directly above the water on next rack.  Bake for 45 minutes until the middle is just barely giggles.  Turn oven off and let sit for 30 minutes.  Remove from oven and refrigerate until cold, 4 hours.  Cut into 8 slices and top with your favorite topping or eat plain.

Linking to: Visit plus others listed in the side bar.

Thursday, December 27, 2012

2012 in Review

As the new year approaches it's time to look back on the past year.  My blogging has suffered in the last few months as work and life have gotten in the middle.  My mind is swirling with ideas for 2013 though.  So let's look back on what posts made 2012 great here at Home Ec. with Mel.

Top 10 Posts from 2012

10. Quick n' Easy Boot Fillers

8. Lunch Box Purse

7. Black Bean Brownies

6. Ruffled Bedspread Part 1

5. Quick and Easy Potholders

4. Fabric Covered Earrings

3. Gluten Free Pizza

2. Brassy Apple Spotlight

And the Number 1 post for the second year in a row:

1. Crab Rangoon and Crack Dips

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