Today’s post is this month’s Funny Friday, a regular feature published on the last Friday of every month. Funny Friday is a collaborative project. Each month one of the participants submits a picture, then we all write 5 captions or thoughts inspired by that month’s picture. Links to the other bloggers’ posts are below, click on them and see what they’ve come up with. I hope we bring a smile to your face as you start your weekend.
Here's today's picture. It was submitted by Jules of The Bergham Chronicles.
1. Little girl: Flash mob! I said flash mob!
Hey, where are my backup dancers?
2. Little girl: Here I am L'Oreal, ready to do a commercial. Send a contract to my attorney, and don't be stingy.
3. Little girl, in a panic: A spider? Did you say spider? Get it off me. GET IT OFF OF ME!!!
4. Little girl to mom: What do you mean I can't dance in the middle of the coffee shop? If you're not supposed to dance, why would they be playing music?
5. Mom to little girl: What are you doing?
Little girl: You said I could come to work with you but I'd need to leap.
Mom: I said you could come to work with me but you'd need to sweep.
Little girl: Sweep? Forget it. Take me home.
And now for something yummy:
Chocolate Peanut Butter Cheesecake
Click on the links below and let some other bloggers make you smile:
Cognitive Script
The Bergham Chronicles
Cognitive Script
The Bergham Chronicles
Chocolate Peanut Butter Cheesecake
©www.BakingInATornado.com
Ingredients:
9 peanut butter sandwich cookies
18 chocolate sandwich cookies
5 TBSP butter, melted
2 packages (8 oz) cream cheese, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 TBSP smooth peanut butter
1 TBSP chocolate syrup
1 TBSP baking cocoa
1/4 cup sour cream
1/4 cup heavy cream
1/3 cup chocolate and peanut butter chips, finely chopped (I use a clean coffee bean grinder)
3 eggs, room temperature
2 TBSP softened butter
1/2 cup chocolate chips
Directions:
*Grease a 9 inch springform pan. Preheat oven to 325 degrees.
*Crush the cookies to crumbs in a food processor. Mix these crumbs with the 5 TBSP melted butter and press into and partially up the sides of the springform pan.
*Beat the cream cheese, sugar, brown sugar, peanut butter, chocolate syrup and baking cocoa until smooth. Beat in the sour cream, heavy cream and 1/3 cup of the chopped baking chips, then the eggs, one at a time.
*Pour the filling into the prepared crust. Bake for 60 - 75 minutes, until the center is just set.
*Remove from the oven and allow to cool to room temperature. Refrigerate for 1 hour.
*In a microwave safe bowl, melt the softened butter and the chocolate chips approximately 30 seconds. Stir until completely smooth. Pour or drizzle over the cooled cheesecake. Sprinkle with the remaining chopped baking chips and return to the refrigerator for one more hour.
*To serve: gently run a knife around the cheesecake before removing the side of the springform pan.
*Store leftovers, covered, in refrigerator.
9 peanut butter sandwich cookies
18 chocolate sandwich cookies
5 TBSP butter, melted
2 packages (8 oz) cream cheese, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 TBSP smooth peanut butter
1 TBSP chocolate syrup
1 TBSP baking cocoa
1/4 cup sour cream
1/4 cup heavy cream
1/3 cup chocolate and peanut butter chips, finely chopped (I use a clean coffee bean grinder)
3 eggs, room temperature
2 TBSP softened butter
1/2 cup chocolate chips
Directions:
*Grease a 9 inch springform pan. Preheat oven to 325 degrees.
*Crush the cookies to crumbs in a food processor. Mix these crumbs with the 5 TBSP melted butter and press into and partially up the sides of the springform pan.
*Beat the cream cheese, sugar, brown sugar, peanut butter, chocolate syrup and baking cocoa until smooth. Beat in the sour cream, heavy cream and 1/3 cup of the chopped baking chips, then the eggs, one at a time.
*Pour the filling into the prepared crust. Bake for 60 - 75 minutes, until the center is just set.
*Remove from the oven and allow to cool to room temperature. Refrigerate for 1 hour.
*In a microwave safe bowl, melt the softened butter and the chocolate chips approximately 30 seconds. Stir until completely smooth. Pour or drizzle over the cooled cheesecake. Sprinkle with the remaining chopped baking chips and return to the refrigerator for one more hour.
*To serve: gently run a knife around the cheesecake before removing the side of the springform pan.
*Store leftovers, covered, in refrigerator.
Bwahahahaha! I totally agree. If they play music, they must expect people to dance! And leaping is infinitely more fun than sweeping,. Just sayin'.
ReplyDeleteOh, my word, that cake looks divine!
Well, pretty much anything is more fun than sweeping!
DeleteReminds me of my cousin, who was a leaper not a sweeper. She grew up to be a psychologist. Just as I grew up to love chocolate and peanut butter. Alana ramblinwitham.blogspot.com
ReplyDeleteHa, that's two coincidences!
DeleteI would like some of that cheesecake
ReplyDeleteI was just thinking it was time for me to make another one too.
Delete3&4!!
ReplyDeleteWoman that dessert. Oh I miss chocolate and peanut butter!!
Don't worry, I had a slice for you!
Delete