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Stocking Stuffer Gift Guide For Her

Who doesn’t like stockings? No one, right! I remember when I was little my brother would wake me up way, way too early so that we could go see what Santa had brought us. We would ooh and ahh at the perfectly wrapped gifts but we didn’t open them because we knew we weren’t allowed until our Mom and Dad woke up. So instead we would dig into our stockings and play until it was time to open the bring presents. And even now that I am older I still love opening a stocking on Christmas morning. So take a look through all the little thing that will make her Christmas that much more special! Oh and don’t forget the chocolate!! 

 

 

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Three Layer Lemon Cherry Cheesecake |recipe & tips|

National Cheesecake Day! Who knew that it was even a thing, I sure didn’t and I’m not complaining! It was the perfect excuse for me to do a little baking and take a little trip to the cherry orchards too. One of my favorite fruits is the cherry and there is just something about freshly picked ones.They seem sweeter, juicier and they are just all around better tasting!

So in honor of National Cheesecake Day and cherry season, I decided to make a Lemon Cherry Cheesecake. This 3-layered delicacy will leave your mouth watering and have you wanting seconds after the first bite. I used two different types of cherries in the cheesecake I made, Skeenas and Sweethearts. Skeena cherries are very sweet, robust and dripping with juice, whereas Sweetheart cherries are a little smaller and have a more sour and tart taste. For the second layer, I blended Skeena cherries to add a level of sweetness then I mixed in chopped Sweetheart cherries so that the sweetness of the Skeena did not overpower the cheesecake flavour. For the topping, I used only Sweetheart cherries so that the cheesecake was not too sweet, I like my cheesecake to have a strong cream cheese flavour and not be overly sugary. By using two different types of cherries I added a level of complication to the recipe but you don’t have to get that complicated. It will be just as good with only one type of cherry and who knows maybe even better!

At first, the 3 layers may seem scary and daunting to those, not fond of baking but do not run just yet. After you see how easy it is to make you can run, run to the kitchen and try it out for yourself. It is light, creamy, fruity and full of flavour. It is everything you want in a summer dessert.  I know you will be adding it to your favorites and calling on a backyard BBQ just to showcase your new found love for baking and this delicious Lemon Cherry Cheesecake. So, what are we waiting for? Let’s get baking!


Lemon Cherry Cheesecake

8.5″ Springform pan
Serves: 10-12

Crust:

5 tbsp   Butter (melted)
1 1/2 tbsp   Sugar
1 1/2 cup   Grahm Cracker Crumbs

Middle:

1 3/4 cups   Whipping Cream (whipped)
3 cups   Cream Cheese
1 1/4 cups   Powdered Sugar
6 tbsp   Lemon Juice (about two lemons)
1/2 cups   Cherries (chopped)
1/2 cups   Cherries (blended)

Topping:

1 cup   Cherries
1 tbsp   Lemon Juice
2 tbsp   Chia Seeds

|Instructions|

Crust:

  1. Preheat oven to 350º F. Line the bottom of an 8.5″  springform pan with parchment paper.
  2. Combine graham cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great). 
  3. Bake in the preheated oven for 7 minutes or until the edges are golden brown, remove and let cool completely.  

Filling:

  1. With an electric mixer mix the whipping cream on medium high speed until stiff peaks form then set aside in the fridge for later. 
  2. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed until light and fluffy.  
  3. Add the whipped cream you made earlier to the cheesecake mixture and gently fold them together until they are well combined.
  4.  Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture ontop. Now return the cheesecake to the freezer and allow it to set for 15 minutes again. 

Topping:

  1. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake.  
  2. Return the cheesecake back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge. The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.

*The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*


|Tips & Tricks|

  1. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  2. If you don’t like fruity cheesecake try using chocolate or caramel instead.
  3. Don’t want to have a full slice try making them in muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  4. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

Three Layer Lemon Cherry Cheesecake
Prep time: 
Total time: 
 
Ingredients
  • Crust:
  • tbsp Butter (melted)
  • 1½ tbsp Sugar
  • 1½ cup Grahm Cracker Crumbs
  • Middle:
  • 1¾ cups Whipping Cream (whipped)
  • cups Cream Cheese
  • 1¼ cups Powdered Sugar
  • tbsp Lemon Juice (about two lemons)
  • ½ cups Cherries (chopped)
  • ½ cups Cherries (blended)
  • Topping:
  • 1 cup Cherries
  • 1 tbsp Lemon Juice
  • 2 tbsp Chia Seeds
Instructions
  1. Crust:
  2. Preheat oven to 350º F. Line the bottom of an 8.5" springform pan with parchment paper.
  3. Combine graham cracker crumbs, sugar and melted butter in a bowl and mix until well combined. Then press into the crumb mixture into the bottom of the pan (I used a measuring up to press it down and it worked great).
  4. Bake in the preheated oven for 7 minutes or until the edges are golden brown, remove and let cool completely.
  5. Filling:
  6. With an electric mixer mix the whipping cream on medium speed until stiff peaks form then set aside in the fridge for later.
  7. Combine cream cheese, sugar, lemon zest, and whip with an electric mixer until well combined. Then slowly add the lemon juice 2 tablespoons at a time and continue mixing on medium speed until light and fluffy.
  8. Add the whipped cream you made earlier to the cheesecake mixture and gently fold them together until they are well combined.
  9. Pour 3 quarters of the cheesecake mixture into the springform pan and transfer it to the freezer for 15 minutes to let it set. With the remaining cheesecake mixture add the chopped cherries and the cherry juice then mix until well combined. Once the first layer is set remove it from the freezer and pour the remaining cherry cheesecake mixture. Now return the cheesecake to the freezer and allow it to set for 15 minutes again.
  10. Topping:
  11. In a blender combine the cherries, chia seeds, and lemon juice and blend until smooth. Then pour over the top of the set cheesecake.
  12. Return the cheesecake back to the freezer for 3 to 4, this will allow the cheesecake to set. After it can be transferred to the fridge. The Cheesecake can be eaten frozen or chilled. It will keep in the fridge for about 3 days and can be kept in the freezer for up to a week.
  13. *The recipe above is a combination of recipes that I have used over the years and tweaked to make it my own.*
  14. |Tips & Tricks|
  15. If you are not a fan of cherries try substituting them out for strawberries, blueberries, raspberries or any other fruit of your choice.
  16. If you don't like fruity cheesecake try using chocolate or caramel instead.
  17. Don't want to have a full slice try making them muffin tins for a perfect on the go cheesecake bite. Or put them in popsicle molds and keep them frozen for a refreshing snack on a hot day.
  18. Try it the no-bake way by removing the sugar from the crust and setting it in the freezer for 15 minutes.

 

Hello Twenty and Hello World

Welcome to Entirely Taylor!

I am new to the blogging world and really the whole social and online community in general but I am excited to share my journey with you. While reading other blogs about the “How to’s” of staring your own blog and writing your first post I noticed a few things. They all say the same thing; be creative, excite the reader and, your first impression is the most important. At first that scared me, it made me want to turn around and scratch out all the “First Post” ideas I had scribbled into my notebook. But I took a breath, a break and thought to myself, ‘this is something you have wanted to do for a while now. So, What are you waiting for, Just do it!’ And after that little pep speech I gave myself a new idea came to mind and in that moment I knew that is what I would write about. So here it is…

Twenty facts about me to introduce myself  to you, all in honor of my Twentieth birthday.

  1. My all time favorite season is Autumn. I adore everything about it, the colours, spices, holidays and weather.
  2. My favorite colour is any of them from red to pink, with light blush pink being my most favourite.
  3. I am a coffee and tea addict. Hot or cold I’ll drink it, but no sugar or cream please. My go to coffee is the Christmas Blend that Starbucks releases for a limited time every holiday season.  My go to tea is Cream of Earl Grey by David’s Tea, it is a black tea with notes of lavender and spice. You can be purchased here. ( https://www.davidstea.com/ca_en/cream-of-earl-grey-2 ) 
  4. I would take a camping trip out in the sticks with no service over a city shopping and dining vacation any day.
  5. If i could eat one thing of the rest of my life it would be salad. Don’t get me wrong I love a good grilled steak every now and then but, you can do so much with a salad!
  6. I love having a plan and staying organized and I do so with my Happy Planner (stay tuned to see how I use mine.) 
  7. My favorite animal is… (if you know me you will know the answer without even thinking) A Hedgehog, they are just so darn cute.
  8. I live to write, short stories, poetry and maybe one day a book.
  9. My favorite hobby is fishing and not the slow sit down and wait lake fishing. I mean the reading the water and currents, half hour fight to land a fish, river fishing.
  10. My drink of choice or poison if you so choose would be a glass of wine  a bottle of wine.
  11. My guilty pleasure is sweets from cupcakes, cookies, doughnuts, pies and pastries. (stay turned see a few of my favorites I bake and even make them for yourself.)
  12. All I’ve ever owned is a Jeep and I am pretty sure that is all I will ever own and drive. 
  13. If the choice was chocolate or caramel I would choose caramel all the way!
  14. My all time favorite movie is Annie and has been since grade four.
  15. I have no tattoos right now, but one day I hope to get one (however, I’d probably cry).
  16.  My favorite flower is a lily, the pink and white ones (of course).
  17. I carry a water bottle with me everywhere and I mean everywhere, I never leave the house without it. 
  18. Admittedly, I am a Pinterest addict. (go to my contact page and follow me to see what I’m pinning)
  19. My biggest fears are deep water and the dentist.  
    Now last but not least number twenty! It answers the question that I get asked most and I know I will be asked forever.
  20. Yes my hair is red and Yes it is all natural. 

 

 

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