Newsletter

Merry Christmas from our home to yours!

 

Congratulations to those of you who are spending Christmas in your new home for the first time. My wish is that your season will be filled with joy, frivolity, and fun! I give my sincere thanks for your continued trust in me as your realtor.

After 28 years in the business, my life is filled with appreciation for the friends and clients I’ve connected with in this “crazy” but exciting business called Real Estate. Throughout the years, I’ve seen market trends swing up and down and back and forth but the developments of late have been some of the most interesting yet. I predict real estate will be easier to contend with as things level off. Well, until the next unexpected wave comes along.

I’d like to take this opportunity to extend my very best wishes to you and your families. May your home be filled with the smells of fresh baking and pine trees and your New Year be filled with all the success you deserve.

Eggnog Cheesecake

  • Yield: 12-14 Slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

INGREDIENTS

CRUST

  • 2 ¼ cups (302g) graham cracker crumbs
  • ½ cup (112g) salted butter, melted
  • 3 tbsp (39g) sugar
  • 1/2 tsp nutmeg

FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) eggnog
  • 3/4 tsp ground nutmeg
  • 4 large eggs, room temperature

WHIPPED CREAM TOPPING

  • 1 cup (240ml) heavy whipping cream, cold
  • 3 tbsp (45ml) eggnog
  • 10 tbsp (72g) powdered sugar
  • Nutmeg, for sprinkling
  • Pearl sprinkles, optional

INSTRUCTIONS

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. See how I set up my pans. Set prepared pan aside.

CHEESECAKE FILLING AND TOPPING

5. Reduce oven to 300°F (148°C).
6. In a large mixer bowl, mix the cream cheese, sugar and flour until well combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
7. Add the eggnog and nutmeg and mix on low speed until well combined.
8. Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
9. Pour the cheesecake filling into crust and spread evenly.
10. Place springform pan (covered with aluminum foil) inside another larger pan. Fill the larger pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
11. Bake for 1 hour and 30-40 minutes.
12. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
13. Crack oven door and leave the cheesecake in the oven for about 30 minutes.
14. Remove cheesecake from oven and chill until firm, 5-6 hours or overnight.
15. To make the whipped cream, add the heavy whipping cream, eggnog and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
16. Remove the cheesecake from the pan, then pipe the whipped cream onto the cheesecake. I made little rosettes with Ateco tip 844, but feel free to decorate as you like. Sprinkle with a little nutmeg and pearl sprinkles, if desired.
17. Refrigerate the cheesecake until ready to serve. Cheesecake is best for 3-4 days.

August Update

Happy Summer!!!

I am sure many of you are enjoying your summer spending time with your families, perhaps at the lake, whether it be in the East, the interior, or on the island. Some of you may have traveled afar, while others may have opted to stay home and relax on our beautiful island. Either way, August becomes a very lazy month, especially in Real Estate.

While you are away however, don’t forget to start thinking about the fall market, as it will definitely heat up come September!

I have a number of new listings coming to market in September. It’s that traditional time of year when the market PERKS right up.

Please let me know if you are thinking of buying or selling. I am here to help. Expect Excellence.

Enjoy your times with family and friends.

Deedrie’s Traditional Almond Roca Square

Deedrie’s Traditional Almond Roca Square

1 cup butter, melted

1 cup brown sugar, packed

1 ½ cups flour

1 tsp, almond extract

1 ½ cups semi-sweet chocolate chips

1 ½ cups almonds, roasted and chopped

Melt butter, add brown sugar, flour and almond extract.  Press into a 9” x 13” baking dish and bake at 350 for 20 minutes.  Remove from oven and immediately sprinkle with chocolate ships.  Spread the melted chips and top with roasted almonds. Press lightly.