Polish Pigs and Mini Cheesecakes
My grandma used to make stuffed cabbage rolls when we visited her on Sundays. The Polish term is gwumpki (I had no idea how this was spelled so I literally put that into Google, and surprisingly enough it’s spelled exactly as it sounds; funny how that works), but we always called them pigs in a blanket, or pigs for short. My childhood was filled w/ pierogie and pigs and I didn’t hate it.
In the past few years, my sisters and I started making them for Christmas. They’re kind of a lot of work (and gave us even more admiration for our Gram), but they are sooooooo worth it. So when I found this modified casserole version, I knew I had to try it. It was still a little time consuming - chopping a whole head of cabbage and taking almost an hour to bake – but it was definitely a throwback to my childhood. This is probably more of a winter food, w/ it’s layers of meaty goodness, but my appetite doesn’t bend to the whims of these silly social rules (ice cream is just as good in January as it is in July, am I right) so I decided to whip this bad larry up mid-July.
For dessert I wanted to make something w/ fruit, since I’ve been stocking up on berries like they’re going out of style. Brent loves himself some cheesecake and I love anything mini, so I opted for these mini fruit-topped cheesecakes.
I modified the recipe a bit; I skipped the Greek yogurt, flour, and used one egg instead of two egg whites (basically my stingy ass didn’t want to give up any of my yogurt for the week). I only got 9 cakes from this, so next time I’ll probably double the cream cheese so I can make more. They were so good! And cute to boot.
In true Brig fashion, we ate them before dinner; nothing like dessert to whet your appetite.