High Five Friday

It's Friday which means it's time to link up with Lauren from My Grey Desk for her High Five Friday party.

This past week has been SUPER exciting!  I don't even know where to start with my list of highs!

1

Last week was super busy for me because we were preparing for an exciting surprise 70th birthday party for my Aunt!  This past Saturday we celebrated with all her family and friends! 

It was wonderful to see everyone and to celebrate my wonderful Aunt! 

2

A part of my exciting weekend was my cousin coming "home" from Hawaii to celebrate my Aunt's birthday! I hadn't seen her in 4 years so I was very happy to see her!  

We had a great time catching up and laughing...we tend to laugh a lot when we're together! 

3

I baked!  I haven't baked anything in so long!  I love putting on my apron and turning on that kitchen-aid mixer!  Perhaps I shouldn't say  "I baked"  since it was no bake...either way I was happy to be "baking" again! 

Check out the recipe here. 

4

Things are starting to bloom!  I guess all those rainy days were worth it.  My rose bush is blooming and the rhododendron is full of color!  I really need to get out there with my camera...

5

I've spent some time this week getting ready for the Patriotic Link-Up Party I'm doing with Suzy from suzyhomemaker!  I found some super neat fabric at the local farmer's market this week so now I'm looking forward to some fun patriotic projects!

Decadent Chocolate Cheesecake

A Delightful Light, Fluffy, Chocolaty Cheesecake

Every once and awhile I come across a recipe that makes my mouth water - this was one of those!  The best part was it's NO BAKE!  I found the recipe while strolling around Pinterest, of course! I found the original recipe hard to follow so I rewrote it, but if you'd like to view the original it can be found here.

Ingredients

CRUST
2 nine inch prepared graham cracker crusts

CHEESECAKE
1 envelope (.25 oz.) unflavored gelatin
2/3 cup water
2 pkgs. (8 oz. each) cream cheese, softened
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels, melted and cooled
1 can (14 oz.)Sweetened Condensed Milk
1 cup heavy whipping cream, whipped

In 10 quick and easy steps you will have a cake people will think took hours! 

Step 1a: Melt the chocolate morsels.  Place the 2 C in a microwaveable bowl (I used a glass measuring cup). Microwave on high for 2 minutes.  Stir and continue microwaving and stirring in 10 second intervals.  (Mine took 2 minutes 20 seconds)  Set aside to cool.

Step 1b: While the chocolate is melting crumble the graham cracker crusts into a 9" springform pan and press down to form a solid crust in the bottom of the pan.

Step 2: Prepare gelatin.  Sprinkle the package of gelatin over 2/3 C water in a small saucepan.  Let stand for 1 minute, then warm over low heat.  Stir constantly until gelatin dissolves. Once dissolved remove from the heat and let cool.

Step 3. Prepare the whip cream.  I used my Kitchen-aid mixer on almost the highest setting and just let it go till the whipping cream became stiff.  Remove from mixer bowl and place to the side.  Without rinsing the mixing bowl move onto step 4.

Step 4: If you're using a Kitchen-aid mixer be sure to change your attachment before beginning Step 4. Beat cream cheese and the cooled melted chocolate.

Step 5: Once it becomes a fluffy consistency gradually add the sweetened condensed milk.

Step 6: Stir in the gelatin mixture.

Step 7: Fold in the whipped cream.

Step 8: Pour into a 9" spring form pan and refrigerate at least 3 hours.  I prepared mine in advance so it had over 24 hours to set.

Step 9: I chose to decorate the top with some strawberries to add a little color, but you could use anything from nuts to chocolate shavings to a variety of fruit.

Step 10: Cut a slice and enjoy the fluffiest chocolate cheesecake.  It has a surprising lightness to it!

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