Weekly Quotation: Charles Dickens

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There is nothing better than a friend, unless it is a friend with chocolate.

— Charles Dickens


Weekly Quotation: Becca Fitzpatrick

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Reading a good book in silence is like eating chocolate for the rest of your life and never getting fat.

– Becca Fitzpatrick

Weekly Photo Challenge: Happy

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I’m very late for this week’s photo challenge. I was excited to learn how to insert a photo gallery into a post. These are a few things that make me happy. I enjoy beautiful flowers, sweet desserts, wonderful books, and my dog & family.

Weekly Photo Challenge: Indulge

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This week’s photo challenge topic is indulge. My first idea was my delicious birthday cake. It was a cheesecake with a chocolate crust, chocolate topping, and cherries. I also included the recipe.


Cheesecake Filling:
3 (4 ounce) packages of cream cheese (I actually used Neuchâtel cheese. It tastes similar to cream cheese, but it has less fat.) 
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon lemon juice 
1 1/2 cups of graham cracker crumbs (In this recipe, I used chocolate flavored cookies.) 
1/4 cup butter melted 
1/4 cup sugar 
Topping: (Optional)
1/2 cup melted chocolate chips 
1/2 cup of low fat sour cream 
This is the first time I tried chocolate with sour cream and it was a tasty success. Normally, I combine 1 cup low fat sour cream, 1/4 cup sugar, and 1 teaspoon vanilla. 
Prepare graham cracker crust in a food processor to get into a fine crumb. Press onto a 9 inch pie plate or springform pan. I used a springform pan. Bake at 300F for 10 minutes. 
Mix the filling ingredients. Beat until it is completely blended and smooth. Pour into pie plate. Bake at 300F  for about 40 minutes. The center will no longer be wet and it may be slightly cracked, but it shouldn’t be brown. Let cool for 10 minutes.
Melt the chocolate chips in a microwave safe container for about 20 seconds. You can also use the double boiler technique, but that takes more time. Spread the sour cream/chocolate topping evenly. Return to oven for about 5 minutes to set with sour cream topping.
Cool to room temperature and refrigerate at least 5 hours before serving. It works best if the dessert is prepared the day before. The most difficult part of this recipe is waiting!
Variation: Normally, I add food coloring with the sour cream topping to make almost a frosting. Create a beautiful design that matches any holiday! 


What is the difference between cream cheese and Neuchâtel cheese?