Ephesians Week 6

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 Ephesians 5   5  1  Follow God’s example, therefore, as dearly loved children   2  and walk in the way of love, just as Christ loved us and gave himself up for us as a fragrant offering and sacrifice to God. 3  But among you there must not be even a hint of sexual immorality, or of any kind of impurity, or of greed, because these are improper for God’s holy people.   4  Nor should there be obscenity, foolish talk or coarse joking, which are out of place, but rather thanksgiving.   5  For of this you can be sure: No immoral, impure or greedy person—such a person is an idolater—has any inheritance in the kingdom of Christ and of God. [ a ]   6  Let no one deceive you with empty words, for because of such things God’s wrath comes on those who are disobedient.   7  Therefore do not be partners with them. 8  For you were once darkness, but now you are light in the Lord. Live as children of light   9  (for the fruit of the light consists in all goodness, righteousness and truth)   10  a
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Russell's Chocolate Peanut Butter Cheesecake

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Russell requested one gift, a Chocolate Peanut Butter Cheesecake.  I found this recipe on the Cooking Network.  The cake was fabulous!
Chocolate Peanut Butter Cheesecake
Base • 1/2 (14-ounce) box graham crackers (2 cups crumbs) • 1/2 cup salted peanuts
• 1/2 cup bittersweet chocolate chips • 4 tablespoons soft unsalted butter
Filling: • 2 (8-ounce) bars cream cheese • 3 eggs • 3 egg yolks
• 1 cup superfine sugar • 1/2 cup sour cream • 1 cup creamy peanut butter
Topping: • 1 cup sour cream • 1 cup milk chocolate chips • 2 tablespoons light brown sugar
• 9-inch springform pan
Directions: Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a spring form pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve. Make Ahead: Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.



My sweet husband with his cheesecake.
Madeline, John-Michael, and Noah...with Daddy (Russell)
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