So. Moviegoers everywhere should be pretty happy that I watched Argo in the privacy of the.boy’s home instead of in an actual theater.
Because it was pretty much a two hour panic attack.
Which I stayed awake for every.last.second of.
And by “stayed awake” I mean that I spent half of it screaming into The.Boy’s chest “I CAN’T LOOK” and the other half demanding that he, with his seemingly endless store of useless historical knowledge, tell me the ending.
Which proves, in fact, that I do not “just hate America” (as was previously suggested by my “performance” during Lincoln). But that Ben Affleck stirs up passion lust a love of the arts in me in ways that Daniel Day Lewis just can’t. Although, I do find it slightly odd and narcissistic that he repeatedly casts himself as the lead role in the movies that he directs and/or produces and/or writes. I can’t tell whether that turns me on or off, though…so it’s kind of a moot point.
The.Boy still contends that Lincoln was better.
However, he followed that up by insisting that this cheesecake tasted “too much like cream cheese”. Which pretty much invalidated his opinions on just about anything ever again.
First of all, what does that even mean? And second of all – no it doesn’t. If it tastes like too much of anything, it’s rich chocolate mousse-like filling with a touch of Guinness flavor to deepen it. Which, really, one can never have too much of.
Speaking of winning, my original winner for the Aida Mollenkamp cookbook giveaway hasn’t gotten back to me so it is time to choose another winner! According to random.org, the winner is number 104 – Reeni of Cinnamon Spice and Everything Nice! Reeni, I’ll be contacting you today!
One year ago…Golden Thai Curry with Green Beans
Two years ago…Lentils and Shells with Cilantro-Scented Onions and Swiss Chard
Three years ago…Dorie Greenspan’s Carrot Cake
Guinness Chocolate Cheesecake
Makes 1 9-inch cheesecake, adapted from Closet Cooking
- 1 cup graham cracker crumbs
- 2 tbsp cocoa powder
- 1 tbsp sugar
- 2 tbsp butter, melted
- 12 oz dark chocolate, chopped
- 2 tbsp heavy cream
- 3 (8 oz) packages of lowfat cream cheese
- 1 cup sugar
- 1/2 cup greek yogurt
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup Guinness
- Mix the graham cracker crumbs, cocoa powder, sugar and melted butter together in a medium bowl. Pour into the base on a 9-inch springform pan and press down into the bottom of it. Store in the freezer while you make the filling.
- Preheat oven to 350.
- In a double boiler, melt the dark chocolate and heavy cream, stirring together until combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese on medium-high until light and fluffy, about 3 minutes.
- Mix in the sugar, greek yogurt, eggs, vanilla extract, chocolate/cream mixture, and guinness, scraping down the sides of the bowl as needed.
- Pour this mixture into the springform pan.
- Bake for 60 minutes. Turn off the heat and leave the cheesecake in the oven, with a wooden spoon in the oven door to hold it slightly ajar. Let sit for 60 minutes.
- Allow cake to cool completely and then chill in the fridge overnight before serving.