I’m practicing this little thing called cutting myself some slack. Blogging has helped with that, of course, as any new hobby should. But you know what? I’ve picked up other little things in the past, and I’ve expected myself to be perfect at them nearly immediately. What’s up with that? What a waste of valuable time better spent simply learning.
It hasn’t been easy. Honestly, it feels a lot more natural to get frustrated over little details like the number of people reading my blog or the way my blog looks compared to other blogs. But those are silly things to be concerned about. Why? Because I started this blog for two main reasons: I love to cook, and I love to write. And I don’t want to add a third main reason called “I love having unreasonable expectations of myself.”
I’m going to have to keep up the good work with cutting myself some slack though, because now I’m working on learning another new trick…
Oliver and I got a nicer camera for Christmas, so now I’m learning the ropes of taking photos of food with something other than an iPhone 6. Woohoo! So just bear with me while I learn, y’all. If you see the focus on a cracker when it should be on a pistachio, just know that I’m new to this and that maybe the crackers wanted some attention too.
This cheese ball is what Oliver and I ate for dinner on New Year’s Eve, and it was just the right size for the two of us (with a little left over). It’s smaller than your average cheese ball, but it’s perfect for when you want a cheese ball but don’t have a party crowd of people to share it with. Essentially, it’s the fun-sized candy bar of cheese balls.
Disclaimer: I realize that a cheese ball recipe is not the best recipe to dish out to you on the first week of January since everyone probably just started some kind of diet that doesn’t allow cheese or anything that doesn’t look like kale or beets, but I’m going to share it anyway. File it away on your Pinterest board with all the other recipes that are waiting patiently for you to enjoy them. Here, I even made you a pin:
If you try this Cranberry Pistachio Cheese Ball at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or by mentioning my page The Savvy Plate Blog on Facebook!
Cranberry Pistachio Cheese Ball
This cheese ball recipe is an easy appetizer to throw together the night before a party, and the cranberries and pistachios give it a great flavor that will wow your guests.
- 2 oz. white cheddar cheese
- 4 oz. cream cheese softened
- 2 tbsp dried cranberries
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- ground black pepper to taste
- 1/4 cup pistachios shells removed
Shred white cheddar and place in a small mixing bowl. Add softened cream cheese, dried cranberries, thyme, rosemary, and black pepper. Mix thoroughly with a fork.
Add pistachios to a food processor and pulse until coarsely chopped.
Roll cheese mixture into a ball and coat with pistachios, being sure to evenly press the pistachios around the cheese.
Wrap tightly with plastic wrap (I also put my wrapped cheese ball in a ziploc bag for extra protection from drying out.), and let rest in the fridge for 24 hours before serving.