Well the good news is our van is covered under the comprehensive coverage for the mouse damage. It is a small savings but it is better then nothing! Our van is parked in a parking lot and there are many children around here. We have seen them “playing” in the parking lot so I liked to park Maya near the curbs. I typically back her in though so I think that is why it took mice a while to find her. Now I am just going to have to take my chances and park her more or less in the center of the parking lot. To my surprise there are many websites that talk about this issue. Some people say you should put bounce fabric softeners around the car and the mice would stay away. I think I am just going to work on making sure the car is not near an edge. Mice tend to stay close to walls so by putting the car in the middle of the parking lot I should be safer… at least that is my hope.
The other day I found the Coconut Cheesecake recipe that I was looking for before Thanksgiving. Because I found it I am going to post it on here because I will never loose the blog! Ha ha!
Coconut Macaroon Cheesecake
1 2/3 Cups flaked Coconut, Toasted*
1/2 cup ground almonds
2 Tablespoons butter or margarine, melted
3 8-ounce packages cream cheese, softened
1/2 cup sugar
2 Tablespoons amaretto or 1/2 teaspoon almond extract
3 eggs
3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/3 cup flaked coconut
1 ounce semisweet chocolate
1 teaspoon shortening
Preheat oven to 350F
For crust, combine 1 cup of toasted coconut, the ground almonds, and melted butter or margarine in a small mixing bowl. Press mixture onto the bottom of a 9 inch springform pan; set aside.
For filling, beat cream cheese, the 1/2 cup sugar, and amaretto or almond extract in large mixing bowl with an electric mixer on low speed till smooth. Add the three whole eggs all at once. Beat on low speed just till combined. Do not overbeat. Pour filling into crust-lined pan. Place the pan on a shallow baking pan in a preheated oven.
Bake in preheated oven for 40 minutes. (Cheesecake will not be completely done.) Sprinkle with remaining 2/3 cup toasted coconut.
Meanwhile, allow egg whites to stand at room temperture for 30 minutes. Combine egg whites, vanilla, cream of tartar in lager mixing bowl. Beat with an electric mixer on high speed till soft peakes form (tips curl). Gradually beat in the 6 tablespoons sugar, about 1 tablespoon at a time. Beat on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. Carefully spread over partially baked cheesecake to within 1 inch of the pan. Sprinkle with the 1/3 cup coconut.
Return to oven and bake for 12 to 15 minutes more or till lightly browned. Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Loosen the sides of the cheesecake from the pan. Cool 30 minutes more. Remove sides of springform pan and let cheesecake cool for 1 hour. Cover and chill at least 4 hours before serving.
Just before serving, heat chocolate and shortening in a small saucepan over low heat till melted. Drizzle over cheesecake. Let stand till chocolate sets. Makes 12 to 16 servings.
*Note: To toast the coconut, spread it in a single layer in shallow baking pan. Bake at 350F oven for 5 to 10 minutes or till light brown. Watch it carefully, and stir it so it browns evenly.
Prep: 40 min. Bake: 40 min. + 12 min. Cool: 13/4 hours Chill: 4 hours
Nutrition facts per serving: 396 cal., 30g total fat (18g sat fat), 121mg chol., 220 mg sodium, 24 g carbo., 1 g fiber, 8g pro.
I will update tomorrow after the bloodwork comes back.
Jennifer
Hopefully you have found the solution to no more mice!
This cheesecake recipe looks decadent! I am already planning to make your other cheesecake our “gourmet group” gathering on Dec. 22 but now I may have to make two cheesecakes! I’ll let you know how they turn out!
Take care, Rowena