Last night I attended a meeting with some other moms at our church who are home schooling their children. It was so encouraging. Two of them had been at it for over 10 years. Such insight from moms who had been in my shoes and lived to tell about it.
One of the moms in particular was a God send for me. She has a 16-year-old son who is an Evelyn. Not in name thankfully for him, but in personality. He pulled many of the same stunts that Evelyn does and just about drove her out of her mind in the toddler years. But he's 16 now. And they are both still here and she didn't kill him. This is good news.
It reminded me of how important it is as a mom to have women in your life who aren't in your same life stage. It is so helpful to hang out with moms of toddlers and babies, but I NEED to hang out with moms of teenagers. I have to see past the diapers, tantrums, and messes to where I want to be in 10 years. As I write this I had to tell Evelyn to not throw her toys. For the 3rd time today. And for the 765th time this week. I have to keep a long range view of her and not be swallowed up in trying to make sense of her overwhelming personality and behavior.
She's so excited today though. Tomorrow is Scott's birthday, so that means today is baking day. She loves to help me in the kitchen. This is usually what happens though. Bella wants on the stool too so she climbs up and freaks out when she's not allowed to chow down on whatever is being prepared. My little foodie.
We are making white chocolate strawberry cheesecake. Evelyn's mind is completely blown by the idea that there is cake that has cookies in it. Delish.
Here's my recipe.
White Chocolate Cheesecake
1 1/4 cup graham cracker crumbs (I use s'morables gluten-free ones)
1/4 cup melted butter
3 T white sugar
Combine and press into a 9" spring form pan. Refrigerate to harden.
10 oz. frozen fruit (strawberries, raspberries, whatever you like best)
2 T sugar
1 T arrowroot
1/4 cup water
In a saucepan, combine the fruit and sugar. Bring to a boil then reduce to a low simmer. Combine water and arrowroot to dissolve. Stir into fruit and heat over low until thickened.
1 bag white chocolate chips
1/2 cup half and half
In a double boiler, melt white chocolate into the half and half.
3 pkgs. cream cheese
1/2 cup white sugar
1 tsp. vanilla
In a large bowl, whip cream cheese and sugar until well combined, light, and fluffy. Beat in eggs one at a time. Blend in vanilla and white chocolate.
Pour onto your crust. Spoon a few tablespoons of your fruit mixture onto the batter and swirl with a knife. Save the rest to be sauce to top the cheesecake.
Bake for 55-65 minutes at 325 until the filling is set. Cool, cover with plastic wrap, and refrigerate at least 8 hours before serving.
You can leave the fruit out if you prefer plain white chocolate cheesecake.
And in case you hadn't seen, there are some new products in the felt food store! More will hopefully be added in the next week as well.