The Heart of a Missionary-

Lemon Pies and cheesecakes….

Posted in Randomness,Support Raising by misspicture on April 23, 2010
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They are part of my vocabulary now.

I bake these and save the profit to go to Africa in sept.

This isnt a burden…. (yet)

I love baking. I am enjoying this.

: )

But after a long day of baking and walking to our CRU meeting -where i sell my goodies every week-……

This is how my beautiful feet look like


I am beyond tired right now.



Recipe: Oreo Cheesecake

Posted in Recipes by misspicture on December 26, 2009
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  • 1 (1lb, 4oz) package Oreo cookies, divided
  • 1/4 cup margarine or butter, melted
  • 2 (8 oz) packages cream cheese, softened
  • 1/4 cup sugar
  • 3 eggs
  • 1 (16 oz) container sour cream
  • 1 tsp vanilla extract


  1. Reserve 6 cookies for garnish. Finely crush half the remaining cookies. Coarsely chop the remaining half of cookies – set aside.
  2. Mix finely crushed cookie crumbs and butter in bowl.
  3. Press onto bottom and 1 and 1/2 inches up side of springform pan, set aside.
  4. Beat cream cheese and sugar in large bowl with electric mixer at medium speed until creamy. Beat in eggs, sugar, and vanilla at low speed. fold in coarsely chopped cookies. Spread mixture into prepared crust.
  5. Bake in preheated 350F oven for 50 to 60 minutes, or until set. cool at room temperature for 1 hour. cover and refrigerate for at least 4 hours.
  6. Remove side of pan. Halve reserved cookies. Garnish with cookiers halves.

Recipe: Pain au chocolat

Posted in Recipes by misspicture on December 14, 2009
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These were a hit in my household! I found this random recipe online.  Enjoy!


  • 2 sheets frozen puff pastry (one 17.3-ounce package), thawed, each sheet cut into 12 squares
  • 1 large egg beaten to blend with 1 water (for glaze)
  • 4 3.5-ounce bars imported bittersweet or milk chocolate, each cut into six 2×3/4-inch pieces
  • Sugar


Line baking sheet with parchment paper. Brush top of each puff pastry square with egg glaze. Place 1 chocolate piece on edge of 1 pastry square. Roll up dough tightly, enclosing chocolate. Repeat with remaining pastry and chocolate. Place pastry rolls on baking sheet, seam side down. (Can be made 1 day ahead. Cover pastries with plastic wrap and refrigerate. Cover and refrigerate remaining egg glaze.)

Preheat oven to 400°F. Brush tops of pastry rolls with remaining egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes. Serve warm or at room temperature.