Tag Archives: #TenaciousM Travels

Taos, New Mexico from My Lens

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Taos, New Mexico is one of my spiritual touch points. It’s like dancing. It’s impossible to be happy in the middle of it! Here are some shots from the road today.

Windmills from My Lens

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One of the ironies of driving through West Texas is the patterns of industry. Growing alongside the corn and wheat are these massive windmills refusing to be ignored.

This Old House

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When traveling through West Texas this old house kept calling me. Pulling me actually. I finally had to pull over and grab a shot so that I could keep a piece of her with me. #mylens

My Lens… Shiprock, New Mexico

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I live for off the road adventures and my latest trek was to Shiprock, New Mexico. I had heard that it was a must see place in the state so I’m thrilled to have seen this site.

Gathering of Nations 2017

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I was fortunate to be working in New Mexico during the 2017 Gathering of Nations Pow Wow in Albuquerque last weekend. I love the culture and history that has endured proudly for generations. My first Pow Wow!! The colors are just breathtaking and glorious. Dancers ranged from the smallest kids to the gracefully aged. Here is just a sample of their beauty!

Chocolate-Irish Cream Cheesecake in Las Cruces, New Mexico

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After a short hiatus, I am happy to be back on my blog with more chocolate, love and travels!

This week I had a nice lunch with a co-worker at Salud de Mesilla in Las Cruces, New Mexico. Their “Bailey’s Irish Creme Chocolate Cheesecake” was so delicious that I had to find a comparable recipe. Here is the recipe and some sites from the day.

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Ingredients

1 1/2 cups finely crushed chocolate wafers (about 18 cookies)*
6 tablespoons butter, melted*
1/2 teaspoon ground cinnamon
3 8 ounce packages cream cheese, softened
1 8 ounce carton dairy sour cream
1 cup sugar
1 8 ounce package semisweet chocolate, melted and cooled
3 eggs
1/2 cup Irish cream liqueur
2 tablespoons whipping cream or milk
2 teaspoons vanilla

Directions

1. Preheat oven to 325 degrees F.

2. For crust, in a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.

3. For filling, in a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.

4. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.

5. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.