Independence day

We had a memorable Independence day, Thursday. The temperature was very tolerable and it only rained for a half hour. 

Every year I like to make something festive! This year I made little cupcake cheesecakes. Cute?  

Raspberry Swirl Cheesecake Cupcakes

Yield: 32 cupcakes

               INGREDIENTS

For the crust:
1½ cups graham cracker crumbs(I used gluten free cookie crumbs)
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the raspberry swirl:
6 oz. fresh raspberries
2 tbsp. sugar

For the filling:
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner.  (I like to use a small drinking glass to easily and evenly press the crumbs down.  One of Andrew’s sippy cups works wonderfully.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

• To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
• To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.
• To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.
  
  
  
  Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.
  
  
  *recipe from http://www.annies-eats.com/

Pictures from the day:

 Jack (photo credit: Kathryn)

 Mary and Luke

 Mary and Dessa

 Dessa

This was delicious!

My great grandma(photo credit, Kathryn)

Playing Volley Ball(photo credit, Kathryn)

gluten free days

Ever since I remember this has been one of my favorite dishes. It's a delightful mix of vegetables and chicken in a creamy sauce, topped with a crumble. I was sort of bummed when I couldn't eat it anymore after going gluten free. So I thought, why not make a gluten free version? And while I was at it, I cut the recipe down to one serving so I can easily make it in a personal sized dish. Besides, it's cuter, right?

 Country Chicken Casserole(gluten free)

Filling
2 tablespoons all purpose gluten free flour(I use a pamela's baking mix)
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 thyme
1/4 cup chicken(pre-cooked)
2/3 cup mixed vegetables(canned or frozen)

Topping
half an egg
1 tablespoon butter
3 tablespoon all purpose gluten free flour
1 tablespoon parmesan 
1/8 teaspoon baking powder

Directions
Preheat oven to 400.
Melt butter. Stir in flour, salt, pepper, and thyme until smooth. Stir in milk. Cook until thickened and boiling. Stir in Chicken and vegetables. Pour into small dish. 
Mix flour, baking powder, butter, cheese, and egg in small bowl with fork until crumbly. Put mixture on top of casserole. Bake 15-20 minutes or until bubbly and brown on top.