I am the MASTER of procrastination. Just ask my mom— she will totally confirm that. My brother Michael and I have made an art form out of putting things off until the very last second and still doing a dang fine job. I think my sister Stephanie mastered this skill in college. We have passed this slightly maddening (to our mother anyway) habit on to our youngest brother Spencer, but I still think Michael does it with the greatest grace of ease and least amount of stress. He’s not worried.
Mom is though.
Lindsey is the only one that does what she is supposed to as soon as she is supposed to do it ***GOLD STARS FOR MY SISTER!!!!****
One time I saved this really obnoxious school project until the night before it was due. I was aiming high and got a little carried away with the details and then my mom came in from work at like 12 a.m. She helped me keep my eyes open until about 3 in the morning. I was so over-tired that I thought I would cry (this is what I mean when I say my brother is a low-stress procrastinater; he wouldn’t cry! He would just say, “Yeah this is good,” and go on to sleep). Mom got creative with how to get it all done quickly. I got an “A” and some very nice comments from my teacher who apparently didn’t notice the gigantic bags under my eyes.
And I didn’t learn my lesson.
Like these mini gingerbread cheesecakes, for example. I told you two weeks ago to save half of your gingerbread cookie dough to make them. I was all, “Stay tuned…,” and everything. Please know that I had the greatest of intentions. I hope you ignored me and got your gingerbread cookie on.
I did make the mini gingerbread cheesecakes. But I did not post them and I’ll tell you why:
Because I procrastinate.
This really fun idea is NOT MINE!!! It was one of those things that went bananas on Pinterest and looked very cute and holiday-ey and so I needed to make it. Diane from Created by Diane is responsible for this super simple and brilliant little idea; her original instructions and recipe can be found HERE. I have adjusted the cheesecake filling and the gingerbread recipe is just what i use for my regular gingerbread cut-out cookies.
- ½ recipe gingerbread cookie dough
- 4 ounces cream cheese, softened
- 1½ teaspoons sour cream
- 2 cups sifted powdered sugar
- Preheat the oven to 350. Lightly grease a mini muffin pan.
- Using about 2 teaspoons of dough at a time, roll the dough into little balls and press them into the prepared mini-muffin pan.
- Press your thumb into each one to make a "crust".
- In a large bowl beat together the cream cheese, sour cream. Gradually add in the sifted powdered sugar.Beat until smooth.
- Using a resealable plastic bag (or ziploc!) pipe the cheesecake filling into each crust. You can fill the crust up all the way (I even over-filled some of mine).
- Bake for about 12 minutes. Let them cool completely before serving. They are yummy when chilled, too!