Today was a good day. I turned 40 & it wasn’t that bad. Actually… I liked it. I feel like I sort of earned it really. It feels good to know who I am & to have learned a thing or two along those bumpy roads to here.
One of the things that my birthdays continuously remind me of (other than the reality of gravity), is that I have some truly wonderful people in my life. – Remarkable people who make me feel so lucky & brighten my every day. I find that I’m surrounded by friends who always go out of their way to make me feel special & I’m genuinely touched. On a day like today, I want to give something back- something simple & sweet for those that I care about….
Mini Cheese Cakes
24 Vanilla Wafers
1 tsp. Pure Vanilla Extract
2/3 Cup Sugar
3 large eggs
3 – 8oz. Philly Cream Cheese (Original)
Large can Cherry Pie Filling
1/2 tsp. Almond Extract
* Line muffin tins with cupcake liners. Place one vanilla wafer in each.
* Beat sugar, eggs & cream cheese for 5 minutes until smooth. Add vanilla.
* Divide into muffin cups & bake at 325 degrees for about 15 minutes. Will crack and brown slightly.
* Cool and chill overnight.
* Mix almond extract into Cherry Pie Filling to cover “tiny” taste.
Put 3-5 cherries on each serving. Can be eaten with fingers or spoon.
Makes 24-28 cheese cakes.
I’m telling you – this is goooooood cheesecake. I’ve requested this cheesecake for my birthdays since the days of braces, rollerskating, & slumber parties. Tonight, was no exception. We introduced Sayer to the wonders of these little gems & tomorrow (as tradition dictates) they will be my breakfast. This secret weakness of mine lies in your hands now… enjoy! Thank you for your friendship- it means the world to me (& it’s not just the wine & cheesecake talkin’)…