Saw this Gluten Free Mini Cheesecake recipe on Pinterest!

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Mini Cheesecakes (grain-free, gluten-free)

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Rated 5.0 by 4 readers

• PRINT

• Prep Time: 20 min
• Cook Time: 20 min
• Ready in: 2:40 h
• Yield: 12

Ingredients

For the crust:

• 1 1/4 cups (125 grams) blanched almond flour
• 1/4 cup (50 grams) granulated sugar or raw sugar
• pinch of salt
• 1 tablespoon lemon zest
• 3 tablespoons (42 grams) unsalted butter, melted and cooled slightly

For the filling:

• 1 pound (450 grams) cream cheese
• 1/2 cup (100 grams) granulated sugar or raw sugar
• 1 teaspoon vanilla extract
• pinch of salt
• 2 large eggs, room temperature

For decoration:

• berries and powdered sugar, optional

Directions

1. Preheat the oven to 350 °F (175 °C). Line a muffin pan with 12 muffin liners.
2. Prepare the crust. In a medium mixing bowl, stir together all the dry ingredients, then stir in the butter and mix until thoroughly combined.
3. Divide the mixture between the liners (18 grams or 3 1/2 teaspoons of mixture per liner) and lightly press down with the bottom of a shot glass.
4. Bake for 10 minutes or until very lightly browned. Remove from the oven and cool for at least 10 minutes while preparing the filling.
5. Using an electric hand mixer or a stand mixer fitted with the beater attachment, beat the cream cheese and sugar at medium speed until light and creamy. Add the vanilla and salt and beat until combined. Beat in the eggs on low, one at a time, and just until well incorporated. Do not over mix!
6. Fill each liner about 2/3 full with the batter and bake for 10 minutes or until the centers of the cheesecakes don't jiggle when the pan is tapped. Open the oven door (at least 1 foot wide) and let the cheesecakes cool to room temperature - about 1 1/2 hours. For easiest removal, remove the paper liners now. They can also be removed after chilling, though a little more cheesecake may stick to the liners then.
7. Chill for at least 2 hours before serving. Decorate with berries and dust with powdered sugar, if desired. Refrigerate for up to 4 days.

Two Ingredient Pancakes!

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Yep, one banana, two eggs, and fry them...that's it!
Definitely trying these!

Great recipe that I saw on pinterest originally!

The Great Hunt

Our family likes to have a

live Christmas tree!

We've been going to the same place almost

every year for over 25 years!

I can remember pulling Bri in a

sled when she was only 1 when we went there!

This year though it was nice and warm out

We took our time finding just the right one

Along the way we saw this little tiny nest--we think it was 

something small like a hummingbird.

I wonder why it abandoned it's nest?

We use Brad as a measuring stick for height! lol

Looks like this might be a contender

The guys carry it back to get it shaken

and wrapped...

I guess it's a Wrap! lol

Thanksgiving Blessings

We had a Happy Thanksgiving, I hope that you did too!

We have so much to be thankful for, I'm glad there

is a day set aside especially for us to thank God

for His goodness to us!

Here is the organic turkey we buy from a farm all

ready to go into the oven

So happy and thankful that we had

a house full of people this year!

 That I may publish with the voice of thanksgiving,

 and tell of all thy wondrous works.  Psalm 26:7

Let us come before his presence with thanksgiving, 

and make a joyful noise unto him with psalms. Psalm 95:2

PUMPKIN POUND CAKE RECIPE

Whipperberry credit

INGREDIENTS FOR PUMPKIN POUND CAKE

2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups flour

2 teaspoons baking soda

1 teaspoon Cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 can (15 ounces) solid-pack pumpkin

DIRECTIONS

Preheat your oven to 350 degrees. Spray a bundt pan with non-stick spray. Set aside. Stir together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Whisk together your sugar, oil, eggs, and pumpkin. Fold in the dry ingredients and stir until combined. Pour into your pan and bake for 1 hour, or until a toothpick comes out clean.

Check out the Whipperberry site for more great ideas!

Give Thanks