Wednesday, November 18, 2009
Breast Cancer, Olympic Torch,
Well today there is a lot of hoo ha about Mammograms, when should people have them, why they think its not as necessary as it used to be??? Several doctors on GMA weighed in on the other side and said women should proceed as they always have. The new recommendation suggests women should have far less screening than was the previous norm. If you would like to see the video and read the article click here. If you haven't heard anything about this, I highly recommend you do go to GMA and see what is being said. If you have never had a mammogram you should do so and not be put off by all the tales of pain. I did, for years and years and recently had my first mammogram, it didn't hurt at all. Right now, the Olympic Torch is being run around Canada. It is presently in the east and will gradually make its way west to Vancouver for the 2010 Olympic Winter Games. All kinds of people are given the chance, selected by lottery I believe, to carry the torch for their province. Some of the runners will include well known people like hockey players. There is an interactive map of the route here which shows you where it currently is travelling and where it will be going. This recipe came from Eagle Brand and being chocolate, I couldn't resist it of course. Once again, I am not sure about 16 servings!!!! Double Chocolate Chip Cheesecake An impressive chocolate finale, our chocolate chip studded creamy cool cheesecake is baked with a chocolate wafer crust. Freezes well too (if you can manage not to eat it all right away!). 16 servings Ingredients: Crust 175 mL (1 ¼ cups) chocolate wafer crumbs 50 mL (¼ cup) sugar 50 mL (¼ cup) butter, melted Batter 250 g each (3 packages) cream cheese, softened 300mL (1 can) Eagle Brand® Regular or Low-Fat Sweetened Condensed Milk 3 eggs 125 mL (½ cup) sour cream 10 mL (2 tsp) vanilla extract 250 g (8 oz) semi-sweet chocolate, melted and slightly cooled 375 mL (1 ½ cups) milk, white or semi-sweet chocolate chips Preparation: 1. Preheat oven to 300F (149C). Grease a 9” (23cm) springform pan. 2. Combine ingredients for crust in a bowl. Stir with a fork to combine well. Press into bottom of prepared pan. 3. Beat cream cheese and sweetened condensed milk until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Add melted chocolate. Stir in chocolate chips. Pour into prepared pan. 4. Bake in preheated oven 50-55 minutes, or until cake is crusty on top but still slightly jiggly when gently shaken. Cool on rack and refrigerate overnight. Tips: Cake can be made 3 days ahead and refrigerated or can be frozen for up to 3 weeks. Have a great day.