its been a while…life has been keeping me quite busy, but lately i’ve had the itch to write again. and thanks to my sweet husband who has taken on the chores for tonight (thank God for him), i am able to actually sit down and make that happen. i cant even remember when my last blog post was…
life in our new city has been super sweet. we love the people here–their quest for adventure, exploration, community. there is always something new right around the next corner, and we recently moved into one of the most booming neighborhoods. we’ve finally made some friends (that was the hardest part of moving away from norfolk and something that i prayed about extensively), and everyone still falls madly in love with burnie as soon as they meet him. my heart still sings for haiti. thats something i’ll post on later.
we’ve been so blessed to fall into community here. but i can’t help but think what pulled me to richmond in the first place…quite some time ago. before my internship, the first family i EVER babysat for (the oldest was 2 and is now a junior in high school) moved to midlothian to be closer to family. its crazy how much they’ve watched me grow up, and how much i’ve watched their kids grow up, too. they hold such a special place in my heart. its such an awesome bond, and im extra grateful that the bond is now forming with matt.
the other night, matt and i went over to their house for a dinner and game night. recently, ive really been into the libraries around here, and have become significantly obsessed with the cookbook section. if you know me, you know im an extreme foodie, so this may come as no surprise.
i’m always interested to try new ones out. see if they’re good and worth investing in. it’s always hit or miss, but with this recipe i tried for our dinner with the schneiders….holy mother of pearl. i probably should have made 3 pans!!!! i’m including the recipe below..something i’ll probably do on here every now and again just because cooking has always been one of my passions. and who doesn’t love a good cheesecake bar?? these come highly recommended. i mean, i could probably put testimonies in here if i needed to. enjoy 🙂
Blueberry Cheesecake Bars
from Bars & Squares
2 c. all purpose flour
1/2 c. granulated sugar
2/3 c. cold butter, cubed
2 8oz. pkgs cream cheese, softened (these are only sort of low calorie)
3/4 c. granulated sugar
1 tbsp lemon zest
1 tbsp freshly squeezed lemon juice
1 c. blueberry jam
1 c. fresh blueberries
- CRUST: In a food processor, combine flour and sugar. Add butter and blend until the mixture resembles coarse crumbs. Press evenly into a prepared 13×9 inch pan. Bake in preheated 350 degree oven until edges are lightly browned, 12-15 minutes. Let cool in pan on rack. The crust will resemble shortbread.
- FILLING: In a bowl (i just used the food processor again), beat cream cheese and sugar until smooth. Add eggs and lemon zest and juice, beating until smooth.
- Spread jam evenly over crust. Sprinkle blueberries on top. Pour cream cheese mixture evenly into pan and spread over blueberries. Return to oven and bake just until set, 25 to 30 minutes. I usually test this by making sure the center isnt jiggly like jello. Let cool completely in pan on rack. Cut into bars.
❤ ❤ ❤ until next time, friends.