Tag Archives: thanksgiving

Recipe: Pumpkin Cheesecake

19 Oct

Man oh man. I am getting BEHIND in the blogging.

Ok, so, we left off with a whole bunch of pumpkin puree, it was about 2 cups. I decided to take that puree and turn it into delicious, soul-sustaining cheesecake. Yummy yum yum!

I was a little worried that I would have to eat the whole thing by myself, but my fears turned out to be unfounded. The cake was split equally between my internship class and my internship site-ie-a whole bunch of counselors LOVE ME right now. I don’t know why no one else has ever thought of this. Problems at work? Bring cheesecake, douchebag. (Not that I had problems. I’M LOVELY. Even without baked goods).

Ingredients (Recipe by Paula Deen).

Crust:

1 3/4 C graham cracker crumbs

3 TB sugar

1/2 tsp ground cinnamon

1/2 stick melted butter

Filling:

24 oz cream cheese (3 8oz packages)

1 15oz can of pureed pumpkin (this is where I used my homemade pumpkin puree, which I had about 2 cups of).

3 eggs plus 1 egg yolk

1/4 C sour cream

1.5 C sugar

1/2 tsp ground cinnamon

1/8 tsp ground nutmeg

1/8 tsp ground cloves (I didn’t use cloves because I didn’t have any).

2 TB flour

1 tsp vanilla extract

Preheat your oven to 350˚.

Crush up your graham crackers. I used my hands.

Add the sugar, cinnamon, and butter. Mix until combined and then press into the bottom of a springform pan.

Beat the cream cheese until smooth (it’s supposed to be room temperature, but I put in in the microwave for about 30 seconds). Then add the pumpkin puree, eggs, egg yolk, sour cream, sugar, spices, flour and vanilla.

Beat until well combined.

Pour into the springform pan and bake for 1 hour. Remove from the oven and let rest for 15 minutes, then cover with plastic wrap and refrigerate for 4 hours or overnight.

My effing cheesecake cracked.

And it started out life as so perfect and smooth!

Right after exiting the oven.

I left it to sit for longer than 15 minutes, and I suspect this is what made it crack. It may have looked like The Land Before Time but it tasted like DELICIOUS. Cut up into slices you could hardly tell, too, so I consider this cheesecake experiment SUCCESS!

Eaaaaat meeeee!

Nommy. Remember to share!

❤ stef

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How To: Pumpkin Puree

4 Oct

Alright ladies and gents. It’s that time of year again, the time when most Americans begin to experience uncomfortably desperate pumpkin cravings. You know who you are. You’re the one in the corner mainlining pumpkin spice lattes. Don’t try to hide! YOU’VE BEEN SPOTTED.

Ahem.

Sugar pie pumpkins and all manner of squash are currently on sale at Whole Foods for 99 cents a pound, which is what made me want to buy one. That and “sugar pie” pumpkin is such a cute name. Don’t you want to go buy one now? Sure you do. Go ahead. I’ll wait.

I’ve never actually been a fan of pumpkin pie (one of the only pumpkin incarnations I am aware of, I’ll admit) and I’ve recently decided that this might be because my grandma uses canned pumpkin. I know, I know, apparently there are really awesome and good quality canned pumpkin products out there, but this is just my THEORY. I really want to like pumpkin pie. I feel like I might be missing out on something.  In any case, making your own puree is really easy, and if you get the pumpkin on sale it is SO CHEAP. My pumpkin cost me about $1.50. You’re welcome.

The first step is to grab your pumpkin. Hello pumpkin! He is a sugar pie pumpkin, one of the smaller, sweeter varieties best for dessert making, and he weighs approximately 1.5 pounds. Aww.

Now, wash him. Cut off his stem and then cut him into quarters. This is his better half.

Use a spoon to scoop out all of his insides-seeds and stringy pulpy bits. Put it all aside because you can use the seeds for roasting, or making pumpkin brittle.

Put the quarters on a baking sheet, cover with foil, and roast in a 400˚ oven for 35-40 minutes.

My pumpkin has battle scars.

When it’s done, the pumpkin should be soft enough for you to scrape the shell off with a spoon. I left mine for 35 minutes and it was perfect.

Allow the pumpkin to cool for 10-20 minutes, then take a spoon and scrape the shell off.

Using some sort of mixing or mashing device, puree your pumpkin! I used my very favorite immersion blender that I use for everything. You might prefer a cuisinart, or a fork. I just don’t know.

The puree will keep for a few days in the fridge. I am still trying to decide what to so with mine. Right now, I’m thinking either pumpkin cheesecake or pumpkin pavlovas. I’ll decide in the next few days and post the results next Monday. In the meantime, happy pumpkin making!

❤ stef

Recipe: Apple Brown Betty

11 Nov

This is the second recipe from my little Childhood Recipe Series. I got it from another American Girls Cookbook, this time from Samantha Parkington‘s . In the series, Samantha is a girl living in the turn of the century. She is an orphan living with her grandmother (whom she calls Grandmary) in an upper-class household. One of her friends is an Irish servant girl named Nellie, and eventually both Samantha and Nellie are adopted by Samantha’s Aunt. Her books talk a lot about class disparity, woman’s suffrage, and child labor.

I don’t think I mentioned in the last post, but Addy is an African-American slave who escapes from a plantation with her mother. They both live in Philadelphia, and later on in the series her father (who had been sold to a different plantation when Addy was young) joins them. Her storyline deals mostly with prejudice and the difficulties Addy and her family encounter, even being in the Free North.

Anyway. I love the American Girls. Can you tell??

I made this recipe for Apple Brown Betty for the first time about 12 years ago (yeah, I was 12. I CAN DO THE MATH!), and I hadn’t made it since until this weekend. I’m not sure why, because it is really easy and super-delicious. It’s basically butter, breadcrumbs, sugar and apples. Easier than any apple pie, but twice as good. I’m not going to even try to touch the whole Thanksgiving meal thing, but if you’re looking for a twist on the traditional apple pie this would be a delectable alternative (look at me, breaking out the $5 words!).

Personally, I adore pie, but I’ve never been able to master the art that is the pie crust so I end up buying the pre-made stuff. This is kind of like apple pie, but there is no crust involved. I compare it to making lasagna – you just layer, layer, layer.

Recipe

4 apples

1.5 C bread crumbs

1/2 C brown sugar

3 TB butter

Cinnamon

1/3 C milk

Hard Sauce:

1/3 C butter

1/3 C powdered sugar

1 tsp vanilla

Grease the bottom and sides of an 8×8 in plan with BUTTER! Or you can use cooking spray.

Peel, core and chop the apples into 1/4″ slices.

I’m working with a severely reduced kitchen, so my carrot peeler is MIA and I don’t actually own an apple corer. To get around that I used a paring knife to peel, chopped the apples in half and kind of sliced the core out of either side.

Cored apples. Sorta.

Sprinkle 1/2 C of the bread crumbs onto the bottom of the pan.

Follow by half of the apples, 1/4 C of brown sugar and 1 TB of the butter (chop the butter into small pieces and lay them evenly over the apple slices). Sprinkle the cinnamon over everything.

Add a second layer of breadcrumbs and repeat. So to clarify, you will have two layers of apples, butter, cinnamon and sugar, before you move to the next step which is the top of the dessert.

Top with 1/2 C of breadcrumbs and 1 TB butter cut into small pieces. Pour 1/3 C milk over the entire thing.

Bake at 375˚ for 45 min – 1 hr. While it is in the oven, take the 1/3 C butter for the hard sauce, cut it into chunks and put it in a bowl to soften.

I would suggest keeping a close watch on this while it bakes. I think my oven might bake at a very high temperature, because I had it set at 350˚ and my Apple Brown Betty was done in only 30 minutes. Once the top is a medium brown, you’re good to go and you should take it out.

Browned and ready!

When you take it out of the oven, make the hard sauce. Grab your softened butter.

Cream together with the powdered sugar and the vanilla.

Dab the sauce all over the top of the apple brown betty while it is still warm. This will allow the sauce to melt into the dessert.

You can serve immediately, or wait until it cools. I like to eat it warm.

You’re going to need some milk for this.

❤ Stef