This weekend I took Kidlet #2 to see Big Hero 6. Have you seen it yet? It's such a cute movie with some great themes running through it- coping with grief, being a "nerd" is cool and how to take the high road instead of exacting revenge - just to name a few. I also liked how the main character (Hiro) lived in a non-traditional family, as that's quite common these days. (He and his brother, Tadashi, are raised by their aunt.) I think the movie appeals to both kids and adults alike. I enjoyed it a lot and the Kidlet loved-loved-loved the movie and we discussed it at length on the way home.

Speaking of non-traditional. This weekend I also cooked this bad-ass hybrid cheesecake dish. It was so simple to make, I'm almost embarrassed to post it. But if you need an easy-to-prepare dessert for a party, I highly recommend making this sopapilla cheesecake.

If you've never heard of a sopapilla before- it's a deep-fried, puffed/pillowy pastry served with cinnamon and honey (or syrup) that originated in New Mexico.  This recipe combines a slacker-version of that with some creamy cheesecakey goodness.  It tastes insanely amazing warm but it's just as delicious when you refrigerate the leftovers- cold, they turn into a cheesecake bar. Just be warned- this recipe is not for the sugar-conscious and for god's sake don't make it with artificial sweeteners. 

I tweaked a few tiny little things to suit my tastes. (The original recipe can be found here: Allrecipes )

Sopapilla Cheesecake


3 (8 ounce) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract

2 (8 ounce) cans Pillsbury Original Crescent Rolls dough
6 tablespoons melted butter

1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup cup sliced almonds


1. Preheat oven to 350 degrees F.

2. Spray cooking spray on a 9x13 inch glass baking dish.

3. Unroll the sheets of crescent roll dough from the cans. Roll each can's contents into a 9x13 sheet.  Press one sheet along the bottom of the pan. 

3. Using your mixer, beat the creamed cheese, 1 1/2 cups of white sugar, and vanilla extract together until smooth.

4. Pour the cream cheese mixture over the dough.  Spread so it's evenly distributed. Lay the 2nd sheet of dough on top.

5. Drizzle the melted butter over the top of teh cake.

6.  Mix the remaining 1/2 cup of sugar and the cinnamon together. Sprinkle over the top of the dessert.  Then sprinkle the almonds on top. Then use a frosting spatula or knife and lightly mixed the almonds and sugar/cinnamon mixture together.

7. Bake for 45 minutes. The crescent roll will puff up and turn a golden brown.

8.  Remove from oven and allow to cool.  Slice and serve.