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7 May

mother’s day + a recipe.

IMG_0491i’ve thought a lot about my mom this week, with Mother’s Day being tomorrow. it’s nice to have a weekend set aside to especially celebrate our mothers, but i hope my mom knows how much i love & appreciate her every day! i watched this video and it best puts into words everything i feel for my mom–everything i am is because of her. so thankful that she always answers my phone calls, always gives advice when i ask {and when i don’t}, loves me unconditionally, teaches me to love God & be a good person, and someday i hope to be a mother just like her.

i purposefully didn’t post a Mother’s Day gift guide simply because my mom has never been into receiving things like jewelry and clothes. sometimes that makes gift giving hard, but mom would rather receive our love, time, and/or thoughtfulness. i sent my mom this last week, as she and dad are headed to Boston to celebrate my brother’s graduation this weekend. flowers {and gardening} are her favorite & i love that these beautiful paper ones will last forever.

my mom has always been a good cook, but even more so a fantastic baker. she’s taught me a lot about both, and it’s been fun to cook & bake for my own little family & events. i thought i’d share a favorite recipe of mine from my mom below! it’s a chocolate raspberry cheesecake that you can make at home that’s easy & delicious! every time i make it, friends & family always ask for the recipe, so you know it’s a keeper!

happy mother’s day to all you mothers out there. i hope you know what a difference you make in the lives’ of your children and loved ones! xxIMG_0488-Edit

chocolate raspberry cheesecake

6 oz cream cheese, softened
one 14 oz can sweetened condensed milk
1 egg
4 Tbls lemon juice
1 tsp vanilla
1 cup fresh or frozen raspberries

two 1 oz squares of semi-sweet baking chocolate
1/4 cup whipping cream

graham crack crust {i buy mine pre-made, you can also make your own}

chocolate glaze: melt semi-sweet chocolate and whipping cream over low heat in a small saucepan. cook and stir until thickened and smooth.

prepare your favorite graham cracker crust and set aside {i just do mine in the pre-made graham cracker crust pie pan}. preheat oven to 350. with hand mixer, beat cream cheese until fluffy. gradually beat in sweetened condensed milk until smooth. add egg, lemon juice, and vanilla; mix well. arrange raspberries on bottom of crust. slowly pour cheese mixture over the fruit. bake 30-35 minutes or until center is almost set. cool. top with chocolate glaze & refrigerate. enjoy!
HaleyNordPhotography (68 of 77) HaleyNordPhotography (70 of 77) HaleyNordPhotography (71 of 77)wedding photos by Jessica Janae Photography
recipe photos by Haley Nord Photography

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