This is what's known as "The Happy Dance". Currently, I am doing this. While typing.
My talent knows no limits.
Unless I hit my knee on the coffee table again. Ouch.
After another round of needle poking in the neck, I have received the greatest gift for Christmas.
A clean bill of health.
Yes, I still have Hashimoto's thyroiditis, but I do NOT have cancer. Yes, I have a goiter growing in my neck, but it is cancer-free. Yes, I need to follow-up with bloodtests every 2-3 months and an ultrasound in 6, but IT IS NOT CANCER!!! Did you hear me?
I DO NOT HAVE CANCER!!!
Now that this little bump is behind me, it's time to make some pie. Specifically, Hazelnut Mocha Cheesecake. And because I can, I plan on keeping a whole one to myself.
After all, it is gluten-free.☺
~Hazelnut Mocha Cheesecake~
*use organic ingredients, if possible
Crust: 3 cups finely ground hazelnuts
10 Tb. salted butter, melted
4 Tb. sucanat (or Rapadura)
Filling: 3/4 cup heavy whipping cream
2 (8 oz.) cream cheese
2 cups powdered sugar
1/4 cup baking cocoa
2 t. espresso powder
1 t. vanilla
Crust: Using a fork, mix hazelnuts, butter, and sucanat. Press into 2 pie dishes, making sure to press up the sides too. (It will look rugged, this is okay.) Bake in preheated 350F. oven for 15 minutes. Remove from oven and cool before filling.
Mix heavy cream and cream cheese together until smooth. In a separate bowl, sift powdered sugar and cocoa together. Stir in espresso powder. Slowly add sugar mixture into creamed mixture; mix until creamy. Add vanilla.
Spread into prepared crust. Chill at least 2 hours.
This makes 2 pies, but shhhh...don't tell the family.☺