Last Friday, price Anthony, search Kennedy, Maya, Quinn and I loaded up the car and drove to Bentonville for the day. I had wanted to take the kids to the Scott Family Amazeum since it opened, and we finally got a free day to go. Our 12-year-old Madison was at church camp, so unfortunately she missed out this time.
Amazeum lives up to it’s name! We all had such a great time. Even though it’s geared toward kids ages 4 though 9, it has two play areas for toddlers, as well as managed to peak the imagination of our teenager. Anthony and I enjoyed watching our daughters have so much fun.
We had lunch at Crepes Paulette, a food truck in downtown Bentonville — not too far away from the Amazeum. There was a long line, but the wait was worth it. Maya got a strawberry and Nutella crepe.
After lunch, we went back to the Amazeum. We had 2:15 passes to the Hershey Lab. I thought we would get to play with chocolate (as in EAT chocolate) in the Hershey Lab, but instead it was an experiment about weights of items. This was my only disappointment of the day because I WANTED CHOCOLATE of course.
After we left the Amazeum, we drove back to downtown Bentonville and parked near the square. We walked to the Walmart Museum and did a quick tour through there, then walked over to Onyx Coffee Lab for a pick up me before the drive home.
It was an awesome day. We definitely want to spend more time in Bentonville — and spend the night next time; maybe even a whole weekend. There is so much to do in this bustling, little town.
Maya and Quinn conked out on the drive home. I call that a sign of a good day.
Please share your favorite family town to visit in Arkansas. I want to do more of these family roadtrips and welcome your suggestions.
Article provided by my friends at Art of Tea. I am one of their affiliates, information pills
so if you make a purchase through one of my links, vitamin
I will make a small commission. Your price, however, remains the same.
It is no secret that matcha is swiftly being recognized as a wonder tea from East to West. Much of this has to do with how much of the benefits of green tea are multiplied by the total immersion of stone ground green tea leaves.
These little matcha cheesecakes are a great addition to any afternoon tea time or party. We’ve added the element of sesame seeds to compliment the elegance of matcha. (For more on Matcha, check out our Introduction.)
Matcha Mini Cheesecakes
- 1 cup of cookie or graham cracker crumbs
- 4 Tablespoons unsalted butter, melted. (Keep a bit extra at room temperature for greasing the pans.)
- 3 Tablespoons raw cane sugar
- ¼ teaspoon fine grain salt
- 3 Tablespoons black sesame seeds, toasted.
- 16 ounces cream cheese, room temperature
- ¾ cup raw cane sugar
- 2 Tablespoons all-purpose flour
- ? cup sour cream
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large eggs
- 4 Tablespoons matcha powder
- ¼ cup ground black or white sesame, powder, for dusting
Preheat oven to 350°F.
Grease four 4” springform pans. Wrap the entire exterior of the pans in tin foil.
Grind your cookie crumbs in a food processor until they resemble a fine powder. Add butter, sugar and salt. Pulse until combined evenly. Transfer to a bowl and add sesame seeds. Mix until evenly combined.
Divide the raw crust evenly between your prepared pans. Press down on the top of each crust with the backside of a measuring cup for an even layer. Place pans on a baking sheet. Bake 15-18 minutes, until the crust is golden brown and firm to touch. Transfer to a wire rack and let cool completely.
In an electric mixer, with paddle attachment, beat the cream cheese on medium high, until light and fluffy. In a small bowl, whisk together the sugar and flour. Reduce the mixer speed to low, and incrementally add in the dry mixture. Mix until smooth.
Add sour cream, vanilla and almond extracts. Mix until well combined. Add eggs, one at a time. Mix until just combined – do not overbeat.
Add the matcha powder to bowl. Stir gently to combine. Divide the cream cheese filling between the four pans. Set the well sealed pans in a shallow roasting pan. Carefully fill the roasting pan with boiling water, so that it reaches halfway up the springform pans.
Bake for 15-20 minutes. The cakes should be set, with a slight wobble in the center. Turn off your oven and leave the door slightly ajar, with the cakes still inside. Let sit for 45 minutes. Carefully remove cakes to a wire rack. Let cakes cool completely.
Refrigerate uncovered overnight, or at minimum 4 hours in their springform.
Release the cakes from the springform. Dust with sesame or matcha powder before serving.