Clothing Swap Party - Handmade in the Heartland

Clothing Swap Party

I had another clothing swap party that was a huge success! I would say this is one of my favorite parties to throw because at the end of it i walk away with new clothes that i didn't pay a cent for, i am lucky to have such cute friends that have great taste. Anyone can throw one of these because everyone has clothes in their closet they probably haven't worn in a while and could use a new home. I have everyone bring their clothes on hangers, i set up my clothing racks and after we have a few snacks we go upstairs and shop away! I made cheesecake, blueberry focaccia bread & some savory empanadas for the party and my go-to raspberry lemonade punch.

I have to also say a big thank you to my friend Jenny who found my drink dispenser- i LOVE it! :)


Crumb-Topped Cheesecake
adapted from The Magnolia Bakery Cookbook: Old-Fashioned Recipes from New York’s Sweetest Bakery
makes one 10-inch cheesecake
Filling
2 lbs cream cheese (that’s 4 8-oz packages), softened
1 1/4 cups sugar
5 large eggs, room temp
2 Tbsp heavy cream
1 Tbsp vanilla extract (I used the scrapings of 2 vanilla beans-soak them in the heavy cream before adding)
Topping
You could cut this in half and still have plenty…
2 cups all purpose flour
2 cups confectioners sugar
1 1/2 tsp cinnamon
1 1/2 tsp baking powder
1 cup unsalted butter, cold, cut into small pieces
Preheat oven to 325 degrees Fahrenheit. Butter the bottom and sides of a 10-inch springform pan.
In the bowl of your mixer, beat the cream cheese at low speed until it is smooth. Slowly add the sugar. Add the eggs, one at a time, beating well in between. Scrape the sides and bottom to ensure the filling is mixed well with no lumps, then stir in the heavy cream and vanilla extract.
Pour the batter into the prepared springform pan and set the pan on a baking sheet. Bake for 40 minutes.
In a medium bowl, stir together the flour, confectioners sugar, cinnamon, and baking powder. Use a pastry blender or 2 forks to cut the butter into the mixture, working until you have coarse crumbs
Carefully remove the cheesecake from the oven and sprinkle the topping evenly over the top of it. Return it immediately to the oven, baking for another 20 minutes.
Bake until the edges are set and center moves slightly when pan is gently shaken, about 1 hour in total. Once it has reached this point, turn off the oven and prop open the oven door with a wooden spoon to keep it slightly ajar. Cool cheesecake in the oven for 1 hour before removing. Cover and refrigerate for at least 12 hours. Remove from fridge at least 20 minutes prior to cutting to serve.

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