Ok I’m going to say what a lot of people have NOT been saying, Michael Jackson was a weirdo. He invited little boys (and some girls) to his Neverland Ranch for overnight visits. Just typing it sounds weird, huh?
But of course the passing of anyone’s father, brother or son is sad, and especially when that person is a music icon adored by millions.
Can you imagine if all the above people were still alive? What would music be like? Would Miley Cyrus and Lil Wayne still be on top? I doubt it. Would all rap songs still be about sex and cars like they are now? Would we actually have good rock music instead of this whiney-man music (aka Daughtry)? And would music come from people playing instruments and not from a computer? We will never know.
Kim Kardashian recently said she was going to make an album that would sound like Lady Gaga and Britney Spears. Why? We already have Britney Spears. She also said “Filming the video would be fun, that would be the best bit.”
To me, a real musician makes music for the love of the music…because they are musically inclined… because writing lyrics is their therapy… not to make music videos.
Blueberry Cheesecake Fluff Bars
- 1 1/2 cups blueberries
- 1/2 cup sugar
- 1/2 cup water
- 2 T cornstrarch
- 16 oz cream cheese softened
- 1/2 cup powdered sugar
- 2 eggs
- 1 t vanilla extract
- 1 container marshmallow fluff 16 oz
- preheat oven to 350 degrees
- Combine blueberries and sugar in a small sauce pot. Whisk together corn starch and water and add to pot. Let simmer 10 minutes until thick and syrupy. Let cool.
- In the bowl of an electric mixer cream the cream cheese and powdered sugar until smooth. Add the eggs one at a time until fully incorporated. Add the vanilla extract and marshmallow fluff and mix until smooth.
- Spread the blueberries on top of the already baked graham cracker crust and reserve 1 TBS of the juice.
- Spread the fluff mixture on top of the blueberries and save a few tablespoons of the mixture.
- Combine the leftover juice with the leftover fluff mixture and put on top. Swirl with a toothpick to get the blue marbled look.
- Bake 20 minutes. Cool at least 30 minutes on the counter, then refrigerate at least 2 hours before cutting.
About Blueberry Cheesecake Fluff Bars
When making these delicious cheesecake bars, the first step is to crush the graham crackers with a food processor. Add sugar, butter, eggs, and 2 tbsp of flour and process until the mixture is crumbly and smooth. Gently fold in the blueberries and spread the filling over the crust. Refrigerate the bars for at least two hours before serving. If not serving immediately, they will keep for up to three days. For even longer shelf life, freeze them.
After thawing the blueberries, add them to the cream cheese mixture. Stir to combine the ingredients. When cooled, the bars can be stored in the fridge for up to 3 months. If you want to serve them right away, you can use leftovers or freeze them. These bars freeze well and can be eaten within three months. If you need to freeze them, they will keep for a few months.
When preparing Blueberry Cheesecake Fluff Bars, the key is to allow your blueberries to thaw before using. You can thaw them in the refrigerator up to 3 days, but this may result in an unappetizing texture. To prevent this, freeze your blueberries for about an hour before you plan to use them in the recipe. Otherwise, you can store them in the refrigerator for up to two weeks.
To make these bars, you will need to use nine ingredients, which makes them easy to prepare and a beautiful dessert for any occasion. After you make them, you can refrigerate them for at least 2 days, depending on the size of your pan. To serve, simply cut into squares, garnish with additional berries, and top with blueberry sauce if desired. After preparing Blueberry Cheesecake Fluff Bars, you can serve them for dessert or to serve them as a dessert.
If you are wondering how to store Blueberry Cheesecake Fluff Bars, there are two ways. The first way is to store them in the fridge for up to 3 days. The other way is to freeze them. To freeze the bars, make the blueberry filling and freeze it first. Once it has frozen, wrap them tightly and store in the fridge. You can freeze them for up to 3 months. Blueberry Cheesecake Fluff Bars are best served when they are cold.
You can store the bars in the refrigerator for up to 3 days. However, they taste best when eaten within three days. This way, you will not have to worry about the bars getting soggy or unpleasant. If you don’t have any fresh berries at home, freeze them. The bars can be stored in the freezer for up to three months. To extend their shelf life, you can drizzle a little strawberry sauce on them.
When making blueberry cheesecake puff bars, pure vanilla extract is the only ingredient that can be substituted for the vanilla bean paste. Lemon zest and juice compliment the blueberries and balance the cream cheese. One cup and half of blueberries are used to make the cheesecake filling in this recipe. Blueberries may be substituted with blueberries from your favorite blueberry pie. When preparing blueberry cheesecake puff bars, the filling should be at room temperature.
Lemon zest sugar is another good substitute for cream cheese. This can be made by combining granulated white sugar with lemon zest. Lemon zest contains the most lemon flavor, so try to purchase organic lemons. Regular lemons should be washed well. While it is an additional step, this is well worth it. It will give the blueberry cheesecake puff bars a different flavor. To serve this delicious dessert, you can store the bars in the fridge.
This recipe for freezing Blueberry Cheesecake Fluff Bars has been around for quite a while. While you can eat them within a couple of days, they can be stored for up to one month in the freezer. The good news is that they can also be eaten after the freezer has been defrosted. The bars stay soft and creamy for about a week after freezing. Here are some great ways to freeze these delicious treats.
The recipe calls for an 8-inch square pan, lined with wax or parchment paper. If you aren’t feeling adventurous, you can use graham cracker crumbs or vanilla wafer cookies instead of gingersnap cookies. The cheesecake filling is made with cream cheese and lemon paste, which is added together just before freezing. The frozen bars can then be drizzled with blueberry sauce to serve as a dessert.