Spider Web Gate

Isn't this the best opening in this walled garden? The door is almost invisible, isn't it?  I want a decorative screen door like this. Awesome.

African Violet Flower Pot Cake w/ Devil's Food Dirt

 

From a creative baker's kitchen garden. Yum

Robin Hood's Bay England

The narrow streets of Robin Hood's Bay England

Robin Hood's Bay Fishing Beach
image source

Stonehenge at Night

Actually this might not be Stonehenge but it's beautiful by moonlight wherever it is. I can feel myself turning into a pumpkin any minute now at the end of another busy day. Goodnight.*

Green Label Kitchen

I have no earthly idea what those green string tags are all about but I do love this kitchen. *

Outside Covered Porch with Fireplace

I love the look of this outside covered porch even though I know in my heart of hearts it would require almost as much work as an inside room. I sometimes help a friend get hers ready for a party and every surface has to be wiped down to get the tree pollen off. I'm way too practical, aren't I? Anyone with this house would certainly have lots of help.

A Prince in Frog's Clothing

Isn't this the handsomest little frog you've seen in a long time? Beautifully captured by Dario4108 on Flickr.

Cheesecake in a Jar | Recipe

Cheesecake in a Jar
yield | 4-6 servings depending on size of jars used

Ingredients
½ cup plus 2 tablespoons granulated sugar
zest of one lemon
2 packages cream cheese, 8 oz each; room temperature
2 large eggs; room temperature
¼ cup heavy cream
1 ½ teaspoons pure vanilla extract

Topping
1 cup fresh berries

Directions
1. Preheat oven to 350 degrees F.
2. Begin to boil a large pot of water for the water bath.
3. In the bowl of your stand mixer fitted with your paddle attachment, combine the sugar and lemon zest and mix until the sugar is moistened and fragrant. Add in the cream cheese and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until smooth.
4. Pour batter into canning jars until about ¾ of the way full. Place jars into a larger pan and pour boiling water into the larger pan until halfway up the sides of the jars.
5. Bake 25 to 30 minutes, the edges will appear to be set, but the center will still have a little jiggle to it.
6. Carefully remove the cheesecake jars from the water bath and place on a cooling rack to cool completely. Once the cheesecakes are completely cooled, place them into the refrigerator for at least 5 hours. Top will fresh berries and serve.

Notes:
1. For glossy berries, simply add 1 tablespoon of hot water to ¼ cup apricot preserves. Blend until combined and thinned out. Place the berries in a bowl and gently brush and toss the berries with the apricot and water mixture.
2. If you are not a fan of lemon, simply omit the zest.
3. If you are missing the graham cracker crust, serve with graham sticks.

Nice for your Memorial Day Weekend picnic or cookout. Use red and blue berries for this patriotic holiday. I would dearly love to open my refrigerator and see these all lined up on a shelf. I hope the cheesecake fairies are listening.

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