And that's our theme for this month's poetry, Beginnings.
Another year has bit the dust,
twenty sixteen was a bust.
filled with anger and mistrust,
made it through, but barely just.
Another year has bought the farm,
twenty sixteen, short on charm.
Too much fear and full of harm,
'twas the year of the firearm.
Another year has kicked the bucket.
Close the book, then go chuck it.
Don't know about you but I say f**k it.
Twenty sixteen . . . you can suck it.
Another year's gone up in smoke,
thinkin' this past year got broke.
Good thing we can take a joke
cause only blogging (and recipes) were dope.
No Bake White Russian Cheesecake
Another year's gone belly up,
more poison ivy than buttercup.
Twenty sixteen . . . yourself go schtup.
Hey twenty seventeen . . . sup.
Glad that twenty sixteen's done,
seems we lost more than we won.
Finally twenty seventeen's begun,
New beginnings, lets have fun!
Before you go, click on these links to more poetry by some of my friends:
Lydia of Cluttered Genius shares Beginning . . . Again.
Diane of On the Border shares The New Job.
Dawn of Spatulas on Parade shares (New) Beginnings.
Jules of The Bergham Chronicles shares Begin Again.
No Bake White Russian Cheesecake©www.BakingInATornado.com
20 chocolate creme Oreos
3 TBSP melted butter
2 tsp instant coffee granules
2 8 oz blocks of cream cheese, softened
1 cup sugar
6 TBSP Irish Cream liqueur
2 TBSP coffee liqueur
2 TBSP brewed coffee, cooled
1 cup heavy cream
1/4 cup powdered sugar
2 TBSP whipped cream flavored vodka
2 TBSP coffee liqueur
2 TBSP butter
1/3 cup semi sweet chocolate chips
OPT: whipped cream for garnish
*Place the Oreos and instant coffee granules into a food processor and process to crumbs. Mix with the 3 TBSP melted butter. Press into and partially up the sides of a springform pan
*Beat the cream cheese and sugar until smooth. Add the Irish Cream liqueur, 2 TBSP coffee liqueur and the cooled brewed coffee. Beat just until incorporated.
*In a separate bowl, beat the heavy cream until soft peaks form. Add the powdered sugar, vodka and the rest of the coffee liqueur and beat until stiff peaks hold.
*Fold the whipped cream mixture into the cream cheese mixture. Pour into prepared crust. Even out and refrigerate for at least 2 hours.
*Melt the remaining 2 TBSP butter with the chocolate chips until smooth when mixed. Set aside for 5 minutes to cool slightly.
*Drizzle the chocolate glaze onto the cheesecake and twirl the pan so the chocolate covers the top. Refrigerate at least an hour before removing the side of the pan to serve.