Carrot Cake Cheesecake

 

Cheesecake:

16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon all-purpose flour
3 eggs
1 teaspoon vanilla

Carrot Cake:

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
Dash of salt

Directions:

Preheat oven to 350˚F.  Grease a 9 or 9 1/2 inch springform pan.  Set aside.

In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.  Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth.  Set aside.

For the carrot cake:  in a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.  Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well.  Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.  Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.  Top with large spoonfuls of remaining carrot cake batter.  Repeat with remaining cream cheese mixture, spreading evenly with a knife.  (Do not marble with the knife.)

Bake for 60 to 65 minutes or until cake is set and cooked through.  Cool to room temperature and then refrigerate for several hours or until completely chilled.  

When cake is cold, prepare the frosting.  In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt.  Beat until smooth and of spreading consistency.

Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.  Frost top of cheesecake.

Refrigerate for several more hours before serving.  Can be made up to two days ahead.

www.siftingfocus.com

THE EASY OF IMBECIL

′′ They say that in a small town, a group of people had fun with the local ′′ moron ", a poor guy, of ′′ low intelligence ", who lived doing small tasks and asking for handouts.

Everyday, some men called the ′′ stupid ′′ to the bar where they were and offered to choose between two coins: one large, lesser, and the other lesser, worth five times as much.

He always took the biggest and the least valuable, which was a laugh for everyone.

One day, someone watching the group's fun with the ′′ innocent ′′ man, called him aside and asked him if he hadn't realized that the bigger coin was worth less and he replied:

′′ I know, I'm not that stupid. She's worth five times less, but the day I choose the other one, the game ends and I'm not going to win any coins anymore."

This story could end here, as a simple joke, but several conclusions we can draw from this fable:

The first: who looks like an idiot isn't always.

The second: who were the real idiots of history?

The third: excessive ambition can end the source of income.

But the most interesting conclusion is:

1° - We can be fine, even when others don't have a good opinion about ourselves;

2° - What matters is not what others think of us, but what everyone thinks of themselves;

3° - The real smart man is the one who appears to be an idiot in front of an idiot who appears to be intelligent!

Unknown author.

https://www.facebook.com/culturaemdoses/

Tea Time - Tea provides hope. Tea enables dreaming and encourages love.

 

♥ "I'll Be Seeing You" ♥ (most beautiful heartwarming version)

Chicken Francese

Ingredients
For the chicken
• 4 boneless skinless chicken breasts thinly cut
• 1/3 cup all purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• 1/4 cup olive oil

For the sauce
• 4 tablespoons butter divided use
• 1 lemon thinly sliced
• 1 tablespoon all purpose flour
• 1/2 cup white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions
For the chicken
1. Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
2. Place the flour, salt and pepper in a bowl. Mix until combined.
3. Place the eggs and milk in a small bowl and whisk until smooth.
4. Heat the olive oil in a large pan over medium high heat.
5. Dredge each chicken cutlet in the flour mixture, then dip in the egg.
6. Place the chicken breasts in a single layer in the pan.
7. Cook for 4 minutes per side, or until golden brown and cooked through.
8. Remove the chicken from the pan and cover to keep warm. Wipe out the pan with a paper towel.

For the sauce
1. Heat 1 tablespoon of butter in the pan over medium heat. Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan.
2. Add the rest of the butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly.
3. Pour in the white wine and simmer for 2 minutes. Add the chicken broth and simmer for an additional 4-5 minutes or until sauce has just thickened.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Return the chicken to the pan. Spoon the sauce over the chicken, then top with cooked lemon slices. Sprinkle with parsley, then serve immediately. 

www.facebook.com
 

I've Been Loving You Too Long

Shana Zadrick is an American model

Shana Zadrick is an American model. She has appeared on the cover of several editions of Vogue Italia and in the 1992 Sports Illustrated Swimsuit Issue.

Beautiful Shana at 56 

2021