Sharing some “soul food” that brought me joy this week…
First, a little Instagram delight for all you mamas limping to the finish line of the school year.
Oh my gosh, we all need some good news and uplifting stories these days, right? This first video was sent to me by daughter Maggie and brought tears to my eyes. Such a beautiful picture of community and caring.
And this one…Wow, what a Jesus-like picture.
I read Secrets of a Charmed Life this week and loved it! It takes place during World War 2 in London and is totally engrossing. I couldn’t put it down as the author weaves the stories of two half sisters and their unmarried mother through the Blitz and beyond. Such a great story that keeps you guessing to the end.
I took dinner to a new mama this week and had small group dinner too, so it was a great excuse to try out this new recipe. Holy buckets! Definitely a winner! (I’m not very good at cutting or food styling, but trust me…yum!)
SNICKERDOODLE CHEESECAKE BARS (original recipe here I always change them)
Ingredients:
FOR THE CRUST:
- 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
FOR THE CHEESECAKE FILLING:
- 2 packages (8oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
FOR THE SNICKERDOODLE LAYER:
- 3/4 cup unsalted butter, softened
- 1 1/2 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 cup all-purpose flour
- 1/2 tsp cinnamon
FOR THE TOPPING:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
DIRECTIONS:
- Spray Pam on a 13×9 baking dishPreheat oven for 350 degrees.
- In a food processor, pulse graham crackers with sugar until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
- For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
- For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer is fully covered.
- In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
- Bake for 30-35 minutes, middle may still “jiggle.” That’s okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
- yield: 24 LARGE BARS
