When Tomorrow Starts Without Me!

When Tomorrow Starts Without Me!

When tomorrow starts without me
And I'm not there to see;
If the sun should rise and find your eyes
All filled with tears for me.
I wish so much you wouldn't cry
The way you did today;
While thinking of the many things
We didn't get to say.

I know how much you love me
As much as I love you;
And each time that you think of me,
I know you'll miss me too.
But when tomorrow starts without me
Please try to understand,
That an angel came and called my name
And took me by the hand.

She said my place was ready
In heaven far above;
And that I'd have to leave behind,
All those I dearly love.
But as I turned to walk away,
A tear fell from my eye;
For all my life, I'd always thought
I didn't want to die.

I had so much to live for,
So much yet to do;
It seemed almost impossible,
That I was leaving you.
I thought of all the yesterdays,
The good ones and the bad;
I thought of all the love we shared,
And all the fun we had.

If I could relive yesterday
Just even for awhile,
I'd say goodbye and kiss you
And maybe see you smile.
But then I fully realized
That this could never be;
For emptiness and memories
Would take the place of me.

And when I thought of worldly things
I might miss come tomorrow;
I thought of you, and when I did,
My heart was filled with sorrow.

So when tomorrow starts without me,
Don't think we're far apart
For every time you think of me,
I'm right here in your heart.

Chocolate Peanut Butter Torte

CHOCOLATE PEANUT BUTTER TORTE

Crust
1 box chocolate wafer cookies, processed into fine crumbs
1/3 cup unsalted butter, melted and cooled
... Small pinch of salt
Crunch
1-1/4 cups salted peanuts, finely chopped, divided use
1/2 cup mini chocolate chips or finely chopped semisweet chocolate
2 teaspoons sugar
1/2 teaspoon espresso powder
1/4 teaspoon ground cinnamon
Dash of ground nutmeg
Filling
2 cups heavy cream
1-1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1-1/2 cups creamy peanut butter (not natural)
2 tablespoons whole milk
Topping
1/2 cup heavy cream
4 oz. bittersweet chocolate, finely chopped

Directions:
1) To make crust: Preheat oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet. Combine chocolate wafer crumbs, melted butter and salt in a small bowl. Toss with a fork to moisten crumbs. Press into a thin layer covering bottom and sides of springform pan to within 1-inch of rim. Freeze crust for 10 minutes. Bake in preheated oven for 10 minutes, then transfer to a wire rack and let cool completely before filling.
2) To make crunch: In another small bowl, combine 1/2 cup of chopped peanuts, mini chocolate chips, sugar, espresso powder, cinnamon and nutmeg. Toss with a fork to mix and set aside.
3) To prepare filling: In bowl of a stand mixer fitted with whisk attachment, whip 2 cups of cream until it holds medium peaks. Beat in 1/4 cup of confectioners’ sugar and whip until cream holds medium-firm peaks. Transfer cream into a separate bowl and refrigerate until needed. Wipe out (do not wash) mixer bowl, replace whisk with paddle attachment, and beat cream cheese with remaining 1 cup of confectioners’ sugar on medium speed until cream cheese is satiny smooth. Beat in peanut butter, whole milk, and 1/4 cup of chopped peanuts until well combined. Using a large rubber spatula, gently stir in about 1/4 of whipped cream to lighten mousse. Still working with spatula, stir in crunchy peanut mixture from step 2 above, then gingerly fold in remaining whipped cream. Scrape mousse into crust, mounding and smoothing top. Refrigerate for at least 4 hours or overnight; cover with plastic wrap as soon as the mousse firms.
4) To make topping: To finish torte, put chopped bittersweet chocolate in a heatproof bowl set over a saucepan of simmering water. Leave bowl over water just until chocolate softens and starts to melt, about 3 minutes; remove bowl from saucepan. Bring reserved 1/2 cup of cream to a full boil. Pour cream over chocolate and, working with a rubber spatula, very gently stir together until ganache is completely blended and smooth. Pour ganache over torte, smoothing with a metal icing spatula. Scatter remaining 1/2 cup peanuts over top and chill to set topping, at least 20 minutes. When the ganache is firm, remove the sides of the springform pan. Refrigerate until ready to serve. Yield: 8 to 10 serving.