The Internet opens up a whole new window of opportunity for our generation that we need to take advantage of. Blogging is just one great way that we can use our skills and talents for God's glory and use this gift of writing to help others and hopefully, impact lives. People all over the world are struggling with depression, thoughts of suicide, severe health conditions, and are at the end of their rope. I think its SO exciting to think what I have to share might be just the thing to brighten someones day or even just provide helpful information about something they never understood. Who could have guessed technology would come so far in the past several years??
Let no one look down on your youthfulness, but rather in speech, conduct, love, faith and purity, show yourself an example of those who believe. -1 Timothy 4:12
My biggest goal in life is to ultimately obey my Lord and follow the plan he has already mapped out for me. I want to truly make a difference in the lives of the people I'm surrounded with and use my talents to further His kingdom and do His will. I love this verse and believe God has endless possibilities for the young people in the world if we would only submit our lives fully to Him and let him have full control. I want to go out there and in everything I do be an example of what Christians really should look like <3
I definitely want to continue blogging this summer and try to update this blog whenever I'm able to! It's such a great outlet for sharing thoughts, articles, and recipes. I love to bake just for fun and love having a place to keep track of my favorite recipes and share them with the rest of the world.
So, here is a delicious Turtle Cheesecake recipe that is to die for! It's super rich but totally worth all the calories :)
Layered Turtle Cheesecake
1 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup finely chopped pecans
6 T. cold butter
4 packages (8-oz. each) cream cheese, softened
1 cup sugar
1/3 cup brown sugar
1/4 cup plus 1 T. all-purpose flour, divided
2 T. heavy whipping cream
1 1/2 tsp. vanilla extract
4 eggs, beaten
1/2 cup milk chocolate chips, melted and cooled
1/4 cup caramel ice cream topping
1/3 cup chopped pecans
1/2 cup milk chocolate chips
1/4 cup heavy whipping cream
2 T. chopped pecans
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust.
Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from waterbath.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings