Friday, September 16, 2016

 Dylan turns 21 at The Lake!

 Nothing says 21st birthday more than painting mini garden gnomesUnless it's a weekend at the lake with friends and family, enjoying Indian Summer weather, boat rides watching the beautiful sunsets and eating all your favorite foods.  

Which is exactly how we celebrated Dylan's 21st Birthday this past weekend. 

As if turning 21 isn't reason enough to visit the lake and cherish our time together, this past weekend was even more bitter sweet as Dylan is leaving the US on October 3rd for a 9-Month, 3-Country Mission Trip.  Please pray for her as she embarks on this adventure.  And if you'd like to keep up with her travels go to HER BLOG

We love this girl to the moon and back and ask for you include Dylan in your prayers.  We pray for safe travel and that she has her "listening ears" wide open as God speaks to her and guides her team as they travel into the unknown.  


And Yes, here's the recipe to one of Dylan's favorite desserts!
 No Bake Pumpkin Cheesecake Mousse

1 1/2 cups heavy whipping cream
1 cup powdered sugar
1 tsp vanilla extract
8 oz cream cheese
1 cup +/- pumpkin puree (not filling, this is the raw pumpkin in cans most often used to bake pies)
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of cloves
Optional Caramel Syrup (such as you would pour over ice cream)

In a mixing bowl whisk the whipped cream on high until froth, a couple of minutes
Add powder sugar and vanilla and continue to beat until stiff peaks form (this is when the whip cream holds it shape when you stop beating it)
Transfer whipped cream to a separate bowl.  
USING THE SAME BOWL as you whipped the cream in add:
Cream cheese and caramel (if you're using it - about 3 TBSP) mix together until smooth
Add pumpkin, cinnamon, nutmeg, ginger and cloves and mix with the cream cheese mixture until well combined.  
Fold in one cup of the prepared whipping cream.
Mix together until smooth.

Using a piping bag or a zip lock with the corner cut, pipe pumpkin mixture into ramekins or simply baked cups for easy clean up.  Pipe a dollop of reserved whipped cream on top of each and sprinkle with cinnamon.  
Chill for at least an hour - these also hold very well for a couple/three days in the fridge.


We Love you Dylan! 

Auntie Cindy and Uncle Ray

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