Tag: faith and food

Joey Flynn's Extraordinary Tale

It All Started 3 Years Ago

meghanewhite

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Three years ago today I published my very first blog post. I had no idea what I was doing. I dipped my little toe in the blogging world on April 24, 2018. I did not know where to start. I did not know what to write. But I knew I had to do it. After praying about it for several days an idea came to mind. I wrote about how unqualified I am to write.

Unqualified

The reason I started this blog was because of my children’s book, Joey Flynn’s Extraordinary Tale. I never wanted to be a writer. I had zero writing dreams or desires. Writing was nowhere on my radar, but God had a different plan. 

Why Did I Write A Children’s Book?

I am terrible about promoting my book. There is a link on my home page and that’s about it for self promotion. I’ve just never been comfortable with pushing my book. If you are a Kindle Unlimited subscriber you can get my book for free. Several times a year I give away the Kindle version.

Three years goes by fast. A lot has happened in these brief years. I have learned a lot about my faith, and about myself. The first year of my little blog, I hardly wrote. Maybe once or twice a month. I bumped it up the second year. Now, I try to write a weekly post. It doesn’t always happen and sometimes I just don’t want to write.

To stay motivated to keep writing, I try and think of just one person. That maybe, just maybe, one person will read my post and be encouraged. My goal is the same today as it was in the beginning. Encouragement for the Believer, and plant seeds of faith for the Non-Believer.

I want to be as honest as possible about my own struggles, weaknesses, and triumphs. When I share parts of my life I pray that someone sees they are not alone. Christians are real people, with real issues, with real hope because of Jesus.

I just want to say “Thank you!” to each of you. Thank you for reading, following, and supporting my little blog. It’s my tiny corner of the world, so thanks for hanging out with me. Each of you are a blessing to me.

I’m always happy to pray for you. Please don’t hesitate to share your prayer requests with me. It’s a privilege to pray. meghanewhiteauthor@gmail.com

Thank you, thank you, thank you!!! I love you guys.

Love,

Meghan

For we are His workmanship, created in Christ Jesus for good works, which God prepared beforehand so that we would walk in them. Ephesians 2:20, NASB

Food

Mini Pumpkin Cheesecake

meghanewhite

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It’s the most wonderful time of the year. That’s right, it’s pumpkin time. If you are a pumpkin fan then you will enjoy these mini pumpkin cheesecakes. They are scrumptious. Not too much pumpkin for the non-pumpkin fans, yet just enough for the pumpkin lovers. 

This pumpkin cheesecake is light and perfectly sweet with just the right amount of spice. Toasted pecans add fantastic flavor and texture to the graham cracker crust. Each bite of these tiny goodies has the perfect mix of creamy and crunchy. 

The portions are the ideal size for a sweet treat. No fork required. These would look so beautiful on a cake stand for Thanksgiving. But you don’t need a special occasion to make these mini cheesecakes. Every day is a reason to be thankful so why not celebrate with pumpkin cheesecake. 

Make this simple yet impressive dessert for the holiday season or any time of the year. Experience the delight of cheesecake without all of the fuss. Enjoy this delectable small dessert. 

Happy Eating!

Seek the LORD and His strength; Seek His face continually. Psalm 105:4

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Mini Pumpkin Cheesecake

Yield: 24 cheesecakes

Crust

1 and a half sleeves of graham crackers (approximately 12 graham crackers)

½ cup butter – melted

6 tablespoons brown sugar

1 teaspoon  cinnamon 

¼ cup toasted pecans

 

Pumpkin Cheesecake

16 oz. cream cheese – room temp

15 oz. can pumpkin puree

2 tablespoons sour cream

2 eggs – room temp 

1 cup sugar

2 tablespoons flour

1 teaspoon vanilla

½ teaspoon ginger

½ teaspoon nutmeg

½ teaspoon cloves

1 teaspoon cinnamon

 

Instructions

Make the crust

  1. Preheat oven to 350°
  2. Line muffin pan with paper cups. This recipe makes 24.
  3. Toast pecans in the oven on a baking sheet for 7 to 8 minutes.
  4. Place toasted pecans and graham crackers in a food processor and make fine crumbs. (If you don’t have a food processor you can place the graham crackers and pecans in a large plastic bag. Pound them with a rolling pin until crumbs form.)
  5. Place the graham cracker crumbs and pecans in a mixing bowl. Add melted butter, brown sugar, and cinnamon. Mix with a spoon or fork until combined.
  6. Put two tablespoons of the crust into each paper baking cup.
  7. Take a small glass or measuring cup and firmly press the crust in place.


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Make the cheesecake

  1. Blend the cream cheese in a stand mixer with whisk attachment, or hand mixer, until smooth.
  2. Add the pumpkin and sour cream. Mix until well blended.
  3. Add the eggs. Blend until smooth.
  4. Add sugar, vanilla, flour, ginger, nutmeg, cloves, and cinnamon. Mix well.
  5. Using a large baking scoop or ice cream scoop, fill the crust lined cups with one full scoop each of cheesecake batter. About ¾ full. 
  6. Bake cheesecakes for 18 to 20 minutes. Turn the oven off, then leave the cheesecakes in the oven for an additional 20 minutes. Remove from the oven and let the cheesecakes cool completely. Store in the refrigerator. Top with fresh whipped cream and cinnamon or nutmeg. 


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Notes

  • The mini cheesecakes will last for 3 days in the fridge or 2 months in the freezer.
  • If you don’t want pecans in the crust, just use 2 full sleeves of graham crackers.
  • You will have a little extra batter and crust to make an additional 4 to 6 cheesecakes.
  • The cheesecakes will puff up in the oven and get some cracks. These will go away once they cool completely.


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Go to Mustard Seed Sentinel for this recipe and more. Check out my monthly column, Meghan’s Corner. 

https://www.mustardseedsentinel.com/post/meghan-s-corner-mini-pumpkin-cheesecake

 

Faith, Food, Uncategorized

Millionaire’s Shortbread

meghanewhite

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One bite of this rich dessert won’t make you wealthy, but it will make you smile. Buttery shortbread crust, a soft caramel center, topped with dark chocolate, and a sprinkle of sea salt make this bar worth a million. I would pay top dollar at a bakery for this delicacy.

Do you like Twix candy bars? This decadent little bar is similar, but even better than the store bought treat. It’s worth the effort to make these indulgent goodies. The trickiest part is the caramel. If you cook the caramel for too long it will be tough. It’s also quite easy to burn caramel. Just follow the directions for the caramel, and you’ll do fine.

Let me encourage you in your cooking and baking endeavors. Each winter I teach a cooking class to kids ages twelve and up. My students this year, most of whom had never cooked, made this recipe. They did a phenomenal job. There was no burned caramel. The kids all cooked it beautifully. If they can do it, and I can do it, you can do it too. 

Millionaire’s shortbread is a special treat that lives up to its name. Make it for your family, your friends, your neighbors, or anyone who could use some happiness. Chocolate and caramel are always a winning combination.

Happy Eating!

 

Delight yourself in the Lord,

 and he will give you the desires of your heart.

Psalm 37:4 

 

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Millionaire’s Shortbread

 

Shortbread Crust

¾ cup butter (softened)

⅓ cup sugar

1 ⅓ cup flour

 

Caramel

½ cup butter

½ cup brown sugar 

½ cup sweetened condensed milk

2 tablespoons regular pancake syrup 

 

Chocolate

1 ½ cups dark chocolate chips

1 tablespoon butter 

 

Directions:

1. Preheat oven to 350°

2. Line an 8 x 8 baking dish with foil or parchment and leave enough over the edges to create a sling. This will make it easy to take it out of the pan and cut into bars.

3. Make the shortbread crust:

Mix the butter, sugar, and flour with a spoon until small crumbs form. Press evenly into the bottom of your pan.

Bake for 20 minutes until lightly golden brown.

Cool completely before adding caramel.

4. Make the caramel:

In a medium saucepan place butter, brown sugar, sweetened condensed milk, and syrup. Heat everything on low heat until the butter melts. Then turn up the heat to medium/medium high & bring it to a boil. Stir continually. (Be careful because caramel can burn easily) Once it’s at a boil, turn down to a simmer and stir continually until caramel turns an amber color & is slightly thickened. Turn off the heat & immediately pour hot caramel over the cooled crust. Cool before adding the chocolate.

5. Melt the chocolate:

Combine the chocolate and butter in an oven safe glass bowl. Melt in the microwave for 90 seconds total. Stop every 30 second and stir the chocolate. Pour the melted chocolate over the caramel layer. Let it set up completely before cutting. 

Optional: top with sea salt.

 

Notes: 

*Make the crust and cool completely before you make the caramel. If not, the crust will tear when you add the caramel.

*If the caramel gets little brown bits, it’s OK, it will still taste good.

*Place the shortbread in the refrigerator between layers to speed up cooling.

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You can read this article at the link below, and get all of my recipes on Mustard Seed Sentinel. Go to More and scroll down to Meghan’s Corner.

https://www.mustardseedsentinel.com/post/meghan-s-corner-millionaire-s-shortbread