Tuesday, May 14, 2013


photo from recipe

I got more my than my blue eyes from my dad. I also inherited his frugality (love you, dad). This is how I found myself getting routine highlights and hair cuts at a beauty school when my regular DC stylist went on leave and had her first baby. Nothing particularly tragic has happened yet (knock on wood), but there have been more than a few nervous afternoons spent thinking "has this person ever done highlights before? is my hair going to fall out?" as I've sat in one of the hundreds of chairs at the DC Aveda Institute. Most recently, the woman asked me somewhat nervously "so, have you ever been platinum before?" 

Spoiler alert: I'm now a bit platinum. 

And so is the inside of this amazing cream cheese pound cake. Yes, that's the best I could do to segue to something cooking-related. Go with it.

In all seriousness, this pound cake is delicious (and platinum). It's super light, with just a hint of cream cheese tang, and is perfect both by itself as a sneaky snack or as the host for a mess of berries and whipped cream. Unfortunately I couldn't make it for my own mother this past Sunday, but I was able to make it for another special mother, who very much enjoyed it. She didn't happen to own an electric mixer, so we all took turns beating the cream cheese, butter, and sugar together by hand, and it still tasted light and perfect. 

FYI, I halved the recipe, and ended up with one regular loaf, although the original recipe advocates for making both, and freezing one. Apparently it's even better out of the freezer, which is an excellent reason to try the recipe again, I think...  

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