Breakfast: Grape Nuts

 Around 8ish this morning I got out of bed. Walked into the kitchen with a cup I left in my bedroom and man were the lights bright. I had to turn all of them off and use the one over the stove. 

I proceeded to fill a 2-cup mug with water and nuked it for 2 minutes and added a couple of teaspoons of Pero. This is my usual morning coffee, as I have a caffeine sensitivity. I asked myself what do I want for breakfast? I checked the fruit basket and there were some leftover dehydrated grapes from our garden. Then I checked the pantry and saw some grape nuts cereal. I bet these two will go good together.

I filled a 1-cup mug with half and half and a pat of butter and nuked it for one minute, added 1 teaspoon of Pero and proceeded to pour this mixture over the cereal and home-grown raisins. And said a little prayer, "Heavenly Father Bless this FOOD for the nourishment of OUR Body and help us grow in your Grace and Love. Amen. I proceeded to take a mindful taste. Oh, was it ever delicious. I think I could have settled for one bite but ate it all. 

Let's see who do I feel like today? Sally Clarkson?, Brooke Davis? Joyce Meyer? No, just plain Cathy.

Tiramisu

1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar

1 teaspoon rum extract

1 cup whipping (heavy) cream

24 ladyfingers

1 cup cold prepared espresso or strong coffee

2 teaspoons baking cocoa

Beat cream cheese and powdered sugar in a large bowl with an electric mixer on medium speed until smooth. Beat in rum extract on low speed and set aside.

Beat whipping cream in a chilled small bowl on high speed until soft peaks form. Fold into cream cheese mixture.

Arrange half of the ladyfingers (12), on the bottom of an ungreased square pan, 8x8x2 inches. Drizzle 1/2 cup of espresso over the ladyfingers. Spread half of the cream cheese mixture over the ladyfingers.

Arrange the remaining ladyfingers on the cream cheese mixture. Drizzle the remaining 1/2 cup espresso. Spread with the remaining cream cheese mixture.

Sprinkle cocoa over top. Cover and refrigerate for about 4 hours or until filling is firm. Store covered in refrigerator.

Adapted from Betty Crocker.