There’s a beautiful old story about a Sunday school teacher who asked the children in his class to bring plastic eggs on Easter Sunday, each one filled with something that symbolized the meaning of the resurrection. The day came, and the teacher took each child’s egg in turn, opening it and making a point of amplifying and reinforcing its meaning. One child had a tiny flower, and the teacher spoke of the new life that springs forth at Easter. Another egg contained a crayoned picture of Christ, and the teacher spoke of that. Another egg had a small nail, and the point was made about the nails of the cross. Another had a round pebble that represented the stone that had guarded the tomb.

But the teacher was dumbfounded when he opened the egg of seven – year- old Brian, a mentally-challenged boy, and found nothing there. But not to worry, Brian himself spoke up and announced: “It’s full of emptiness – just like the tomb of Jesus.” His was the best lesson of all.

Thanks Mark, for sharing this story with me. I think it’s a winner!

In keeping with the party theme this week I have decided to post my favorite cheese cake recipe in the place of my usual ‘Learning for Life’ Monday post. Of course making the cake with your children would be a great learning experience as you teach them about measurement, change and following directions. Boo just loves cooking and I enjoy doing it with her too. The cake always tastes extra special when its made together! There is lots of washing up to do after this one but trust me its all worth it in the end!

Mars Bar Cheesecake.

Ingredients;

250g Plain chocolate biscuits

150g butter, melted

2 tablespoons brown sugar

20g butter, extra

300ml thickened cream

50g milk chocolate finely chopped

3 tablespoons gelatine

1/4 cup water

2 x 250g packets cream cheese, soften

1/2 cup (110g) castor sugar

2 x 60g Mars bars, chopped finely

Method:

1. Blend or process biscuits until mixture resembles fine bread crumbs. Add butter; process until just combined. Using one hand, press biscuit mixture evenly over base and side of 20cm spring form tin, cover; refrigerate about 30 minutes or until firm.

2. Meanwhile, combine brown sugar, extra butter and 2 tablespoons of the cream in a small saucepan; stir over low heat, until sugar dissolves, to make butter scotch sauce.

3. Combine chocolate and another 2 tablespoons of the cream in another small saucepan; stir over low heat until the chocolate melts.

4. Sprinkle gelatine over the water in a small heat proof jug; stand jug in saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.

5. Beat cheese and caster sugar in medium bowl with electric mixer until smooth. Beat remaining cream in a small bowl with electric mixer until soft peaks form. Stir slightly warm gelatine mixture into cheese mixture with Mars bars; fold in cream.

6. Pour half of the cheese mixture into prepared tin; drizzle half the butter scotch and chocolate sauce over the cheese mixture. Pull skewer backwards and forwards through mixture several times to create marbled effect. Repeat process with the remaining cheese mixture and sauces. Cover cheesecake; refrigerate about three hours or until set.

Hint:

Because of the long refrigeration time, this recipe is a good one to prepare a day ahead if you are entertaining. You can also melt the chocolate and cream in a microwave but be careful not to over cook it.

Smiles,

Jay