Welcome to Whimsical Wednesday….
ONLY TWO MORE DAYS…YOU CAN MAKE IT….
So, there is a very funny running story between me and my mom about cleaning. There are those of us who love to clean and there are those of us that hate it! True? Or there are those parts of cleaning we love and others we hate! True? Well, my MOM ALWAYS KNOWS WHEN I AM CLEANING. This is no joke. I call my Mom every Saturday or Sunday morning…normally waking her up…sorry Mom….but WITH OUT DOUBT….she say’s YOU MUST BE CLEANING!!!! I don’t know what it is but my technique of getting through cleaning is calling home. LOL! I guess it always makes me feel as though I am not cleaning. Ha, Ha, Ha But with out fail, I always forget something. So in my need to be organized and STOP forgetting, I have found this COOL LIST!!!! So, I have decided I would share it with you….
Don’t worry MOM! I will still call when I am cleaning! Who can BREAK THAT TRADITION!!!! 🙂
CLEANING CALENDAR!!!!
This is a very helpful calendar! I hope you find it useful.
It’s also a list to keep track of your cleaning needs if you currently have your house on the market!
Ghirardelli Chocolate Raspberry Cheesecake Hearts
Ingredients
- Crust:
- 1 1/2 cups chocolate graham cracker crumbs
- 1/2 cup ground almonds
- 4 tablespoons white sugar
- 3/4 cup butter, melted
- Cheesecake:
- 4 (8 ounce) packages cream cheese, softened
- 3/4 cup white sugar
- 4 eggs
- Raspberry puree (recipe below)
- 2 cups Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/2 cup heavy cream
- Raspberry puree:
- 1 (10 ounce) package frozen raspberries
- 4 tablespoons white sugar
- Chocolate Ganache (optional):
- 8 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1/2 cup heavy cream
- Additional Garnishes (optional):
- Fresh raspberries
- 8 ounces white chocolate, melted for drizzling
Directions
- Preheat over to 325 degrees F (165 degrees C).
- CRUST: In a microwave safe bowl, melt the butter. Add the chocolate graham crackers, ground almonds, and sugar and mix until combined. Press mixture into the bottom of a 9-inch springform pan and set aside.
- PUREE: In a saucepan, combine raspberries and sugar. Bring to boil, and continue boiling 3-5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds and set aside.
- CHEESECAKE: In a small pot over low heat, bring the whipping cream to just boiling. Remove from heat and add the chocolate chips. Set aside for 5 minutes and then stir until smooth.
- In a large bowl, mix together cream cheese and 3/4 cup sugar until smooth. Beat in eggs, one at a time. Remove approximately 1 1/2 cup of this batter and place into a smaller bowl and add 1/2 cup raspberry puree. Blend until combined. Add the melted chocolate to the remaining batter and mix until combined. Pour the chocolate cheesecake batter into the pan. Very carefully layer the raspberry cheesecake mixture on top of the chocolate mixture. Bake for 60 to 75 minutes, or until filling is set. Cool in pan, then cover with plastic wrap and refrigerate until cold before removing from pan.
Love this blog! Submit your favorite dessert recipe and I just MAY make it! Here’s how:
http://balancedpeanut.com/2012/09/26/have-an-awesome-dessert-submit-your-recipe/