Monday, March 9, 2015

Happy Birthday Victoria

Joy has many forms and faces

This, I know is true

But I am so thankful for

The joy I know as


May you continue to be
The beautiful you
You are
For in the crown of life’s sweet joys
You are a

From Victoria's family

Victoria will remember her 14th Birthday as the day she played Anne in her School Musical.

 That's Anne with an 'e'

"Oh Matthew, I've had so many dreams but this is the first one that's coming true!"

"You will have to send me back to the orphanage because I will never apologize to Mrs. Lynde!"
"Anne, don't you think you could find a way to just kinda apologize? but don't tell Marilla I suggested it."

'Anne's' birthday-cake choice; Nutella Cheesecake
We found the recipe here 

10 oz (280 g) graham crackers (digestive biscuits)
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb (450 g) cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)
Break the graham crackers (digestives) into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.
Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.
Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.
Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

 Best-ever NO BAKE Nutella Cheesecake with toasted hazelnut, to-die-for richest and creamiest cheesecake |

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