Lemon Cheesecake Biscuit Bombs
Whenever I’m sad I start spending more and more time wandering around in the wilderness. I’ll walk up mountains and around lakes for hours. I exercise more. I avoid going home, but I also avoid going anywhere with people. I stop responding to messages and texts. I make excuses and cancel plans.
I hide. I eat less. My clothes get louder as I get silent.
I start writing more poetry. My instagram fills with sunsets and song lyrics or goes silent all together. There are fewer new recipes or, when the new recipes are still coming, the posts are short and storyless. My voice feels like it’s trapped in a bubble.
In the wake of the Anthony Bourdain’s death, someone on Twitter asked: How do we know if you need help? And what kinds of things help you? Let’s ask each other that now, while we can.
What helps me? Honestly, it helps me if before these caution signs ever show up, someone takes the time and makes the effort to show me I’m important to them. It helps if I can tell friends want to spend time with me.
Dogs help. Going out to try something new and uncharacteristic of me — even just for a little bit — helps. Going hiking helps. Being with my students helps. Someone making sure that I know I’m not alone and not a burden helps.
What are your signs? What shows people around you that you need help? And what helps you when you’re feeling stuck? I wish I could share these lemon cheesecake biscuit bombs with you whenever you’re feeling those feelings.
As it is, I offer you the suggestion of having this conversation with your friends and family and letting them know that when they need you, even if they can’t say it with words, you’ll be there.
One year ago: Easy Strawberry Cheesecake Tart
Two years ago: Spiked Blueberry Lemonade Punch
Three years ago: Hot Raspberry Cake and Ice Cream
Four years ago: Chai Cake with Swiss Meringue Buttercream
Five years ago: Strawberry Coconut Cream Pie
Six years ago: Sweet Orange Florentines
Seven years ago: Eggs in a French Toast Basket
- 1 can (8-count/16.3 ounces) Pillsbury Grands! Biscuits or similar product
- 1 (8-ounce) packages cream cheese, softened
- 1/3 cup sugar
- 12 shortbread cookies, crushed
- 1 egg
- 1 1/2 teaspoon lemon extract, divided
- 1/2 cup powdered sugar
- 2 tablespoons lemon juice
- zest of 1 lemon for topping (optional)
- Preheat oven to 350°F. Spray a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, mix cream cheese, sugar, crushed shortbread cookies, egg, and 1 teaspoon lemon extract together until combined. Place this in the fridge for about 20 minutes (I use this time to unroll and flatten biscuits).
- Unroll and flatten each biscuit. Place about 1 tablespoon of cream cheese mixture in the center, and pinch together the edges of the biscuit to conceal (sometimes this is hard to completely seal and a little messy. Don’t worry. Try your best and then plop them opening side down and they’ll bake up lovely!). Place in prepared pan with the seam down.
- Bake 20-25 minutes, or until deeply golden brown (let them get pretty dark on top to ensure they’re cooked all the way through). Cool at least 10 minutes before icing and/or serving.
- To make icing: whisk powdered sugar, 1/2 teaspoon lemon extract, and lemon juice together to a pourable consistency. Pour over buns and top with lemon zest. Serve warm.
- Store loosely covered in fridge for up to 2 days.
NatalieJune 12, 2018 at 12:42 am (5 years ago)
Looks so delicious!
RaniJune 13, 2018 at 12:03 am (5 years ago)
Thank you for sharing your story with us. And for sharing your delicious recipes. I don’t really know you but appreciate that you make yummy food and share it with all of us. I hope you always have people around you who let you know how important you are to them.
Julie RubleJune 23, 2018 at 4:22 pm (5 years ago)
Thank you, Rani!
Leslie CameronJune 13, 2018 at 12:08 am (5 years ago)
Julie, I have followed your blog since pre-marriage days, since before San Diego. You are such a GREAT cook, a talented writer and a goal driven teacher. Bless you, once again, for sharing your heart and the hard stuff. Darkness is all around us but when I cook your recipes (the skillet cakes!) or read your blog, I am filled with light and hope. Please keep up doing what you are doing. We are reading and benefitting GREATLY from your wit, intellect, and sensitivity. Xoxo.
Julie RubleJune 23, 2018 at 5:02 pm (5 years ago)
Leslie, that means so much to me. Thank you so much for these kind words!!
RebeccaJune 13, 2018 at 9:46 am (5 years ago)
Your posts are like a cool refreshing gulp of water when parched by the surrounding desert of dishonesty. You share your luscious recipes and, even more, your servant-leader’s heart. Bless you.
Julie RubleJune 23, 2018 at 5:02 pm (5 years ago)
Thank you so much, Rebecca <3
Vickie H.June 13, 2018 at 10:10 am (5 years ago)
What Leslie said…..may God bless and keep you ALWAYS! Thank you for all you share, personally and the amazing recipes!!! I have been following you for a very long time and you are a dear and precious soul!!
Julie RubleJune 23, 2018 at 4:54 pm (5 years ago)
Thank you so much, Vickie. That means a lot to me!
JoannaJune 16, 2018 at 6:10 pm (5 years ago)
Your lemon cheesecake morning buns (maybe these bombs are the offspring?!?) have gotten our family through many a rough stretch! Thanks for using your gifts to encourage those around you – even in the bloggy world 🙂
Julie RubleJune 23, 2018 at 5:06 pm (5 years ago)
Thank you so much, Joanna!
RachelJuly 8, 2018 at 4:33 am (5 years ago)
Thanks again for being so vulnerable and wonderful. Your blog is one of the safest and yet most inspiring spots on the internet. There are few places where it feels so necessary, human and safe for me to be pushed out of my comfort zone. I originally came here for the recipes, but I’ve stayed for the thoughtfulness, kindness, humanity, and relatability. Thanks for continuing to share yourself (and your delightful treats/photography).
Julie RubleJuly 8, 2018 at 10:34 am (5 years ago)
Thank you so much, Rachel. That is so kinda of you to say and it means a lot to me ❤️