This is Magnolia May Beckham. She is one week old as of Wednesday, April 1, 2021. She is my second great-grandchild, and my first great-granddaughter. I haven’t met her yet, but I can’t wait. Maggie came to live with Mom, Dad, and her two brothers on March 25th, 2021. I’ve seen a picture of her once, and she was staring at her dad, Chase, my grandson. I think she is perfectly beautiful, and I can’t wait to spoil her. But that will have to wait a little while until I can get a trip to Oklahoma. I got two baby blankets crocheted, and I’m working on another one. I may wait until she comes to visit to give this one to her.
Keep watching my Facebook because I’ll be posting a lot of pictures.
We got most of the garden planted and everything is coming up in spite of the cold snap we just had. My Wisterias are going to come back after that winter storm we had. I just don’t know how healthy they are going to look. We pulled up two of my evergreens and two Camellias. I’m not sure what else didn’t survive. I have ordered five Carolina Jasmines. After we pulled one down, I found it is coming back out from the bottom of the plant. I’ll be leaving that to let it grow. The hard one we must get down is on the pergola. That is going to be hard to get down.
The other thing that is major right now is the shed. Steve found the bottom boards on the south side are rotten and the floor on that side is caving in. So, he is taking that side apart and replacing the boards. It’s not termites. I think it’s wood ants. Always something.
My Jeannie has been staying with me for a while she recoups. I have really enjoyed having her. We’ve been cooking, shopping, visiting, going to doctors, etc. I’ll miss her when she goes home.
I’ve cleaned out five flower beds, and I’m working on the beds around the pecan trees. I’ve put plants in five pots, emptied a bunch of others, and I’ll put plants on the two pots on the patio and I’m done. Not putting plants in all the pots this year. I’ll be storing the soil and washing the pots. I have way too many plants.
We have tried so many new Keto recipes that I can’t decide which one to post. I made a cheesecake that fell apart but, dang, it was good. With caramel sauce on top…yum. I’ll give you that one. Hope you enjoy. This is the basic Keto cake, and you can add any topping you want. We just wanted caramel. Steve ate all but three pieces.
The Best Keto Cheesecake Recipe Creamy and Dreamy
For the crust
2 Cups Almond Flour
¼ Cup powdered sweetener (SoNourished)
6 tbsp Butter melted
1 tsp Vanilla Extract
For the filling
5 (8oz ea.) packages full-fat cream cheese room temperature
2 cups powdered sweetener (SoNourished)
5 Large Eggs room temperature
8 oz. Sour cream room temperature
1 tbsp Vanilla Extract
Preheat the oven to 325°F / 160°C. Adjust the rack to the middle of the oven.
In a medium bowl combine the almond flour and powdered sweetener. Add in the melted butter and vanilla extract. Use a spatula or a fork to combine well the ingredients.
Pour the crust mixture into a 9″ spring form pan and press firmly into the bottom and halfway up the sides using a spatula or your fingers. Refrigerate the Keto crust for 20 minutes.
In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth and fluffy, scraping the sides if necessary.
Turn the mixer to a lower speed and add in the powdered sweetener little by little.
Add the eggs one by one and stir until just incorporated.
Incorporate the sour cream and vanilla extract. Use a spatula to scrape the sides and bottom of the bowl.
Pour the cheesecake batter over the crust and even out the top using a spatula.
Transfer to the preheated oven and bake for about 50-55 minutes. You know it’s ready when the edges have a pale brown color, and the center is firm but “jiggly” like Jell-O.
Remove from the oven and allow to cool at room temperature for about one hour before transferring to the refrigerator. Refrigerate overnight or at least 6hours before serving. Enjoy