Tuesday, November 29, 2011
Sunday, November 27, 2011
Saturday, November 26, 2011
Thursday, November 24, 2011
Wednesday, November 23, 2011
Tuesday, November 22, 2011
I currently have this wonderful cheesecake baking in my oven. I will include pictures with this recipe later, after it has baked and cooled in the fridge overnight. The original recipe can be found here on one of my favorite sites, Allrecipes.com.
I did try the cheesecake filling before adding the eggs and could tell that when done, this cheesecake would be AMAZING.
Here's the photo from Allrecipes until I upload my own photos (Update: I horribly overcooked this cheesecake and, although it tasted great, it looked really, really brown...):
Spiced Pumpkin Cheesecake
Servings: 16 (small slices)
Time to prepare: 30 mins. Time to cook: 1 hour 30 mins. Time to chill: 4 hours
- 38 Ginger Snaps, finely crushed
- 1/4 cup finely chopped Pecans (I omitted due to nut allergy)
- 1/4 cup butter or margarine, melted (I did half and half)
- 4 (8 ounce) packages Cream Cheese, softened
- 1 cup sugar
- 1 (15 ounce) can pumpkin
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- 4 eggs
1. Heat oven to 325 degrees F
2. Mix crumbs, nuts and butter; press onto bottom and 1 inch up side of 9-inch springform pan.
3. Beat cream cheese and sugar in large bowl with mixer until well blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
4. Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. LEAVE OUT UNTIL COMPLETELY COOL (I missed this step). Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
UPDATES: 1 hour and 20 minutes was too long at 325. Next time I will lower the temp AND remove sooner. Once the cake is done, don't throw it into the fridge immediately. Wait for it to completely cool to room temperature and then place in fridge. Some people swear by water baths for cheesecakes. It seems complicated though since a springform pan will let the water in.
Monday, November 21, 2011
1. Thaw phyllo dough sheets according to directions. Preheat oven to 375. Grease muffin pan.
2. Mix all ingredients besides phyllo dough together in a medium bowl.
3. Layer two sheets of dough on top of each other. Cut in half. Then fold that half in half so that you have a square. Line muffin cup with square shaped phyllo dough and spoon about 2 tablespoons of mixture into cup. Continue this process until dough is used up. This recipe makes enough for 8 cups/bites but is easily increased if you have more pumpkin.
4. Bake at 375 for 15-17 minutes until phyllo dough is browned on the edges and pumpkin mixture is just set. Let cool in muffin pan for at least 10 minutes to set.
*These are best enjoyed the day they are made otherwise the phyllo will get a bit soggy even though the pumpkin pie inside will still taste fine.
Enjoy and be sure to make enough so that everyone gets a few. Trust me; you can't just have one!
Sunday, November 20, 2011
Saturday, November 19, 2011
Thursday, November 17, 2011
Tuesday, November 15, 2011
Sunday, November 13, 2011
What you will need (with links! Sorry for the white boxes, I'm not sure why they are there and can't seem to get rid of them):