Weather Update...

It has now been 80+ for the past few days.  What a change from last week and the snow!  I have sat my boots safely in the back corner, but easy to reach.  This weather has been up and down like a roller coaster.  So, I never know when I will have to pull them back out!  But, for now, my toes are loving their freedom.

Cocoa

Snow on April 27th = Hot Cocoa on April 27th

And to think that I actually wore flip flops yesterday!

SNOW!!!

IT IS APRIL 27th AND IT IS SNOWING!!!

School Pictures

Today was "School Picture Day" for our homeschool group here in NY. 

Hannah

Cari

The "Cross-eyed-tounge" shot.

The "Jack" shot.

Mini Cheesecakes

These little cups of yumminess are perfect for those days that you just want a little sweetness and not the WHOLE pan of brownies.  This recipe makes 24 mini cheesecakes; all of which can be frozen and taken out one or 5 at a time (depending on how hungry you are).

Mini Cheesecakes

To make the crust:

Combine:

1 c. graham cracker crumbs

1/2 c. sugar

1/3 stick of melted butter

Line your muffin pan with those little paper liners.

Put about 1/2 of a Tablespoon of crust mix into the cups.

Press into the bottom.

Bake crusts for 5 minutes in a 350 degree oven.

To make the cheesecake filling:

ALL INGREDIENTS NEED TO BE ROOM TEMPERATURE!!!

Combine:

1 1/8 c. sugar

1 1/4 Tbsp. cornstarch

1 1/4 # of cream cheese (2 1/2 - 8 oz. blocks)

2 1/2 oz. heavy whipping cream

3 eggs

2 egg yolks

1/2 tsp. vanilla

1/8 tsp. salt

Fill cups with cheesecake filling (up to about 1/8" from the top).

Bake for apx. 30 minutes in a 350 degree oven.

(or until it turns a little bit brown on top)

Top with whatever you like.  You could use the yummy caramel or some squished up strawberries.