Wow, where did that come from?

After I posted my menu plan the other day, I happened to be glancing at something in my post list, seeing what I had in draft, and noticed something.... I had just posted my 399th post.

Which makes this one my 400th All Things Edible Post!

I was thinking of doing a photo montage, but am limited on time this week. I wanted to do a give away but can't decided what I'd like to give away: a gift card to an online book store or hit my favorite kitchen store, get some of my favorite tools to give away, or something different entirely? I could not decide!

But rather than wait to figure out what I'd like to do to celebrate 400 posts, which could take quite awhile, instead I bring you a terrible picture of the really good cheesecake my son requested as his 10th birthday cake. He asked, last minute, of course, for blueberries and strawberries to put on the cheesecake, but with maturity and grace, conceded that the white chocolate caramel sauce (from the December Daring Baker's French Yule Log challenge) would work in place of the fruit.

If only he were this easy to please every meal.

This, btw, is the cheesecake I made twice. The first one was still good, once you peeled off the slightly over done top. The second one was better, and ranks up with Dorie's cheesecake.

Eli's Original Cheesecake

I'm copying and pasting this directly from the website, Eli's Cheesecake

4 packages (8 ounces each) cream cheese, softened (I used light cream cheese, because I like the extra tang you get from it.)
1 cup sugar
2 tablespoons all-purpose flour
2 large eggs
1 egg yolk
6 tablespoons sour cream (I may have used a light sour cream too, I can't remember.)
1/2 teaspoon vanilla (or squeeze some out of the beans you keep in your homemade vanilla)

graham cracker or cookie crust for 9-inch spring form pan

Heat oven to 350 degrees. Beat cream cheese, sugar and flour in mixing bowl of an electric mixer until light and creamy. Add eggs and yolk, one at a time, scraping down sides of bowl until completely incorporated. Add sour cream and vanilla. Beat mixture, scraping down sides of bowl, until smooth.

Pour mixture into prepared crust, in un-greased 9-inch spring form pan; place on cookie sheet. Bake until cake is firm around edge and center barely jiggles when tapped, about 45 minutes. Refrigerate at least 8 hours or overnight to completely set up before serving.

Crumb Crust (I used this version for the second cheesecake, the one pictured up top)

1 ½ cups vanilla wafers (ground) (I used Nila cookies, which are very good.)

½ cup powder sugar

¾ cup melted butter (this was too much, I used just over half this amount and it was fine)

Mix all ingredients in medium bowl using your fingertips until mixture is well moistened. Press into springform pan.

Graham Crust (I used this with the first cheesecake I made, the one I forgot about.)

1 ½ cups graham meal

½ cup brown sugar

¾ cup melted butter (again, way too much butter - it was dripping out of the springform pan, even with foil around the bottom of the pan.)

½ tsp. cinnamon

Mix all ingredients in medium bowl using your fingertips until mixture is well moistened. Press into springform pan.

I almost forgot! Michelle of Big Black Dog, a fellow TFF'er, has kindly presented me with a blog award, the Lemonade Award - "When Life Gives You Lemons, Make Lemonade." Thanks Michelle!

The rules of the award are:
1. Put the logo on your blog/post.
2. Nominate 10 blogs which show great gratitude and/or attitude.
3. Link to your nominees within your post.
4. Let your nominees know that they have received the award by commenting on their blog.
5. Share the love and link to this post from the person who gave you this award.

However while Michelle was kind enough to do this for me last week, I have not yet had a chance to come up with my own nominees! And it will have to wait as I now have one last child to get to bed and swimming gear to get together for the very, very early morning I have coming up soon!

I will think about this and will continue to try and think of what I'd like to do to celebrate my milestone post - hopefully before I celebrate my 3rd year of blogging in June!