|Cheesecake with pecans BEFORE special topping.|
We have some dear friends from our Lynchburg days coming to visit tomorrow. I wrote my friend and said that I was “into” baking now, and was there some dessert they absolutely loved? She wrote back and mentioned cheese cake and pecans and chocolate and key lime pie . . .
I wasn’t sure how to incorporate the key lime into the mix, but I knew how to make a chocolate/pecan cheesecake! So I got up this morning and set straight to work–made a typical cheesecake, tossed some chopped pecans into the mix, and then arranged pecans on the top and coated them with maple syrup. And then, just for fun, I drizzled some circles of chocolate on top of that. Looks heavenly, doesn’t it? (I do hope I get to bake in eternity! I’m sure all of those desserts will be non-caloric!)
|Cheesecake AFTER painting with maple syrup and drizzling chocolate.|
Anyway, can’t wait to set this cake on the table tomorrow. Who care what the entree is when you have such a divine cheesecake for afterward? (Actually, I’m going to serve a frozen lasagna. Quick and easy; it can bake while we’re at church.) 😉