your goose is probably only half-baked at this point

I am forever losing this recipe because I've not got it written down anywhere localized (read: it wasn't on this blog) and the temptation to complain that I'm well-frosted over its disappearance is too strong for me to resist. This is such a simple recipe, but oh, it's so good.  Even if you don't like cream cheese, you're likely to enjoy this frosting.   The cream cheese makes it feel lighter than a traditional buttercream and adds some sourness to it, which is an absolute delight. I'd say something funny here, but honestly, I'm in a small food coma from eating too many  Annoying Dog gingerbread cookies  frosted with this, so I'll leave this as it is and go drool on something for a while. This recipe makes enough frosting for a double-layer 8" cake, two big pans of brownies, or Far Too Many Annoying Dog cookies.  Divides neatly in half and in quarters, and I'm such a nice guy, I've done the maths for you. You're welcome. I...

You inventory (stomach) does not contain nearly enough ANNOYING DOG.** Fix it. Annoying Dog Gingerbread Cookies Ingredients Cookies 1/2 cup butter, softened 3/4 cup white sugar 1/3 cup + 2 Tbsp molasses 1 large egg 2 2/3 cup flour 1 tsp baking soda 1/2 tsp salt 2 tsp ground ginger 2 tsp cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground allspice 2 Tbsp flour (for rolling) 1 tsp cinnamon (also for rolling) Frosting Just use this recipe ; 1/4 portion should be good enough. Instructions - In a medium mixing bowl, cream together butter and sugar. - Add molasses and mix until that's all pretty and smooth. - Add the egg and beat it in until everything's all even. - In a small mixing bowl, combine flour, baking soda, salt, ginger, cinnamon, nutmeg and allspice. - Gradually add the dry ingredients to the wet ingredients until you've got a ball of dough. - Flatten the dough into a disc 1-2" thick and wrap it up in cellophane wrap. - Refrig...

Henry David Thoreau once wrote the famous piece of advice: Simplify, simplify, simplify. He'd likely be patently horrified  by this recipe, I should think, because I took the idea of a two-ingredient cake (which involves mixing a can of pumpkin with a can of spice cake and baking it until it's done) and turned it into what amounts to carrot cake that lacks carrot but has a bajillion other ingredients in it instead. Whoops. The cake's super good, though! I made the first one with a spice cake, and it was all right, then I made the second one to the specifications you see here, only I'd had a really trying day at work and was exorcising my anxieties via baking, and there was definitely a glass of very potent wine involved somewhere along the line, and so at some point I discovered that not only is it TOTALLY possible to separate your thumbnail from the rest of your thumb by picking at the frilly butt-end of a granny smith apple, it really bloody hurts  because apple...

... or, "More Commitment than Marriage Cheesecake" or "The Long Engagement Cheesecake," because seriously, this cheesecake. Not for the faint of heart. I wanted to make a good ol' regular plain cheesecake because I'd just gotten a springform pan, and that's what you make in a springform pan - cheesecake! I don't remember why I got a springform pan in the first place, since cheesecake wasn't the motivation. Let's see if my partner remembers. ... Well, THAT was painful, but hey, we remember! It was a cheesecake, but it was a Boston Cream Cheesecake , and since that's half cake and half cheesecake, it hardly counts. Not that you care. Doesn't matter. What does matter is that I wanted to make a plain old cheesecake and instead ended up with what is, to date, the WEIRDEST recipe in my arsenal that yields the BEST sweet I make. No seriously, hands-down, this is the best. Better than my brownies . Better than my Mexican't Chocol...