FLUFFY CLOUD CHEESECAKE

Ingredients

*Please note substitutions for low carb are in parenthesis 

• ⅔ cup milk
• 4 oz cream cheese
• 7 tablespoons butter
• 8 eggs, yolk
• ¼ cup flour{almond flour}
• ¼ cup cornstarch{arrowroot} 
• 13 large egg whites
• ⅔ cup granulated sugar{stevia}
• parchment paper
• 
  

1. Preheat oven to 320°F .
2. In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
3. In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
4. Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
5. In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites. Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
6. Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
7. Place a 4-inch (10-cm) parchment paper strip around the edge of a 9x3-inch (23 cm) cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
8. Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
9. Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch (2-cm) with hot water.
10. Bake for 25 minutes, then reduce the heat to 280°F , and bake for another 55 minutes, until the cake has risen to almost double its height.
11. Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
12. Sprinkle the top of the cake with powdered sugar, slice, and          serve with strawberries while still warm!
13. Enjoy!

Cheesecakes can stay in room temperature for up to 12 hours. We recommend putting them in the fridge (not freezer) as soon as possible, and they can last in the fridge for up to 3 days..

Annie Sloan Chalk Paint Colormatch

If your anything like me...I just cannot pay 25 dollars a quart for paint... unless it is glitter...lol

I have put together a colormatch alternative below ..

Please note you can get any brand of paint and have them use these paint brand/numbers to colormatch it..flat paint will be your best option for a true match..

ASCP’s Coco matched with Behr’s Ethiopia { UL160-20 }..
I will be doing a dining room wall in it, and will post pictures..

• ASCP Antibes Green
  • Behr Parakeet MQ4-47d

• ASCP Antoinette
  • Behr Rosewater S170-2u

• ASCP Aries
  • Glidden Wood Thrush Gold 10YY 45/419

• ASCP Aubusson Blue
  • Behr Tornado Season S450-6d

• ASCP Barcelona Orange
  • Ralph Lauren Varsity Orange RL4087
  • Behr Tiki Torch M180-6d

• ASCP Burgundy
  • Behr Deep Claret BIC-50

• ASCP Chateau Grey
  • Behr Grassy Savannah N340-5m

• ASCP CoCo
  • Behr Ethiopia PPU5-6d

• ASCP Country Grey
  • Behr Rye Bread PPU8-10m

• ASCP Cream
  • Behr Hummus PPu6-11u

• ASCP Duck Egg Blue
  • Behr Misty Moss N420-3m

• ASCP Emile
  • Behr Gothic Purple N110-4d

• ASCP Emperor’s Silk
  • Behr Red Red Red BIC-49

• ASCP English Yellow
  • Behr Sulphur Yellow P320-7d

• ASCP Florence
  • Glidden Niagara Reef Jade 70GG 25/242

• ASCP French Linen
  • Behr Gray Squirrel N320-5m

• ASCP Graphite
  • Behr Astronomical N450-7d

• ASCP Greek Blue
  • Behr Empire Blue MQ5-56m

• ASCP Henrietta
  • Behr Highland Thistle S110-4u

• ASCP Louis Blue
  • Behr Opal Waters MQ5-50u

• ASCP Napoleonic Blue
  • Glidden Federal Blue 50BB 10/147
  • Behr Velvet Rope MQ5-58

• ASCP Old Ochre
  • Behr Dainty Lace MQ3-11u

• ASCP Old Violet
  • Glidden Mountain Slate Blue 10bb 18/106
  • Behr Hypnotic MQ5-19

• ASCP Old White
  • Behr Writing Paper S310-1u

• ASCP Olive
  • Behr Kilimanjaro N340-7d

• ASCP Paloma
  • Behr Metropolis N140-3m

• ASCP Paris Grey
  • Behr Classic Silver PPU18-11u

• ASCP Primer Red
  • Ralph Lauren Townhouse RL4062

• ASCP Provence
  • Glidden Blue Green Sea 90GG35/153

• ASCP Pure White
  • Behr Ultra Pure White PPU18-6

• ASCP Scandinavian Pink
  • Behr Red Coral PPU1-5Ad

• ASCP Versailles
  • Behr Mojito PPU8-11

Pink Santa Mugs Shabby Chic Christmas

I found these in my mom's things after she passed...I love the size of these cups, and was unable to find any pink Santa mugs for sale..

The paint was chipping off, but there were no chips in the porcelain..

So with some patio paint, sculpey clay, and a 2 step epoxy seal coating , these will be lovely in my dining room next Christmas...I will have to hand wash them, but they are adorable...now I can pack them safely away ...

Before

Poor Santa was missing an eye....

Sculpey clay baked roses 

After...don't they look happy???

Chicken Tortellini with Spinach Soup

Whenever it's cold and gray outside, I crave soup – except when I crave pasta. Well, why can't we have both?

Ingredients

• 1  stick butter
• 1 1/3 cups chopped onion (1 medium)
• 1 1/3 cups diced carrots (about 3 medium)
• 3 cloves garlic , minced
• 4 1/2 cups low-sodium chicken broth
• 1 lb  cut up cooked chicken
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and freshly ground black pepper
• 1/3 cup flour
• 2 1/2 cups milk
• 9 oz refrigerated three cheese tortellini
• 4 oz fresh spinach (4 cups) cut finely
• 1/3 cup heavy cream
• Shredded  cheese , for serving

Instructions

1. Heat  butter in a large pot over medium-high heat. Add onion and carrots  saute' 3 minutes then add garlic and saute' 1 minute longer. 
2.  Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Add in chicken broth, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 - 15 minutes 
3. Add cooked chicken and  cooked tortellini to soup in pot, cover pot with lid and allow to simmer about 7 minutes... add in spinach during last 1 minute. Stir in chicken and cream. Serve warm with shredded cheese.