Pumpkin Pie Cheesecake

Here is one of my all-time favorites. Cheesecake all by its little self is amazing...add in pumpkin and it is heavenly. I am pretty sure it can't get much better in the dessert department unless you add rum sauce, and pumpkin spice whipped cream...

The night before I had our daughter, I was able to make mini cheesecakes and enjoy it, too. Though I had been sick most of the pregnancy...cheesecake was a must! Of course it was my brother's birthday party at our home!!!

Our whole family loves cheesecake...especially Laurissa...but she likes plain. Don't bother making banana, chocolate or pumpkin. Just plain old will do just fine for our picky little eater...or easy to please? What do you think???

As for Caleb, he is a boy after his Momma's heart. He LOVES anything pumpkin...even pumpkin cheesecake. :)I'll share his very favorite with you soon.

And then there is my hubby. His idea of cheesecake was Jello brand. I didn't even know you could make instant cheesecake. I had never heard of such a thing.
One night, he "treated" me by making it "from scratch". That went over well!

Next time he was wanting cheesecake, I made one and baked it. NO CAN DO. He was very sweet and polite, but he was less than thrilled with it...so, it took awhile to figure it out. It had to have the right texture and consistency. Good news is we have ONE we all love and we do not divert...except for this one.

ENJOY

Opps...the little dappled dachsund has no complaints. She will eat whatever she is given. Except for popcorn. She has to have it buttered! NO KIDDING! That's my "girl"! :)

*Do you love cheesecake or Dislike it?

*Plain or fancy schmanzy?




Pumpkin Pie Cheesecake
Lisa Pearson

Crust:

1-1/2 cups Old German Spice Cookie crumbs or Molasses Cookie crumbs

1/4 cup sugar

1/3 cup melted butter

Filling:

3 (8oz) packages cream cheese {room temp}

1cup packed brown sugar

1 (150z) can solid-packed pumpkin

2 tbsp. ClearJel or cornstarch

1 tsp. pumpkin pie spice

¼ tsp cinnamon

1/2 tsp. nutmeg

1 (5oz) can evaporated milk

2 Tbsp. soy flour



Topping:

2 cups sour cream

1/3 cup sugar

1 tsp. pure vanilla extract

In a bowl combine crumbs and sugar ; stir in butter. Stir.
Press into the bottom of cheesecake pan and bake @ 350 for 5 to 7 minutes or until set . Cool for 10 minutes.

In a stand mixer,using the bowl, beat cream cheese and brown sugar with whisk attachment or be sure to use a hand mixer if you have one.
Stir until smooth.
Add pumpkin, clearjel and spices. Mix well.
Gradually beat in milk and soy flour just until blended. Pour into crust. Place in oven and bake @ 350 for at least 60 minutes or until center is almost set.

Combine sour cream {room temp}, sugar and vanilla. Pour on top of cheesecake after it is finished cooking.

Place back in oven for 7 minutes.

Remove from oven. Let cool. Chill for at least 8 hours or overnight.

Serve chilled with Whipped Cream...lots and lots and lots...maybe even Pumpkin Spice Whipped Cream...whip up 1 pint heavy whipping cream with 4 Tbsp. Torani Pumpkin Spice Syrup.

*it is time to BAKE and make your home cozy and sweet!





This post is shared with: comfy in the kitchen, stone gable

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{mini} Gumdrop Holiday on Twine

Don't you just love Christmas lights? I do. Although, I must say that seeing them up already is NOT okay. What do you think? I was driving home late Tuesday night...that would be OCTOBER 20Th...and a business on a corner had their Christmas lights UP and ON. They have some lights up Year-round, but their extra lights were ON!!!

We are not putting our lights up until later, but I know I have no right to judge since I am already blah, blah, blahing about Christmas gifts, recipes etc.

...SOOOOO, since we are talking about lights, I fell asleep the other night thinking about them. When I woke up in the morning, I remembered thinking about gumdrops and candy DOTS and how they look like little Christmas lights. Don't you think?

I pulled out my ribbons and twine and threaded them onto the twine. This would be a cute craft for a mantel, draped over a dining room/kitchen chandelier...a headboard, Christmas tree etc.

Well, I hope you all have a nice weekend.

Happy Happy Friday!


***I am making a new topping for focaccia bread tonight. I am so excited!! It has olives, garlic, artichokes, Parmesan and Mozzarella, parsley and red pepper {THANK YOU JAMI!} and a special fizzy drink made with cranberry juice, limes, fresh ginger and lemon/lime soda pop! I will post the recipes if it is a hit with my TWINSIE! She will let me know if it needs to be modified. Trust me! :)

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Potato Leek Soup with Dumplings

Are most of you sooo happy that I have not posted YET another Christmassy something today? I am back to reality. It is sunny and beautiful not even feeling like Autumn this afternoon! I think it might rain tomorrow and I could not be happier.

My twinsie is coming to dinner tomorrow evening and spending the night...which is always a treat!!!

We plan dates like this for when our hubby's are both at work. That way, we get to sleep in the same big old bed and our conversations last late into the night! Tomorrow will be a bit different because it is a "work party"! The first of more to come.

Soo, in honor of my twinsie {I think everybody needs one!!! She is sweet enough, I will share,,,} I thought I would post one of my favorite soup recipes of hers with YOU! I love most of them...especially when they are delivered ready-to-serve!

I'm telling you, she is THE.BEST!


Auntie Laura’s Potato Leek Soup with Dumplings

Laura Stroh


3 leeks, sliced

1 small, yellow onion, sliced

3 stalks celery, diced

1 cube butter, melted

4 cups chicken broth {I like using Better Than Bouillon Chicken Base from Trader Joe's}

6 medium potatoes, diced

½ cup half and half

Salt and pepper to taste

3 carrots, shredded

2 cups cooked chicken


Directions:

*Sautee leeks, onion and celery in butter until soft.

*Add chicken broth and potatoes.

*Simmer for 1 ½ hours in stockpot.

*Bring to a boil and add half and half, salt and pepper, carrots and

chicken. Let it go back to a simmer.



Ingredients for Dumplings:

1 ½ cups flour

2 tsp. baking powder

½ tsp. salt

3 Tbsp. shortening

¾ cup milk


Directions for Dumplings:

*Combine flour, baking powder and salt.

*Cut in shortening.

*Stir in milk until smooth.

*Drop by teaspoonfuls into soup.

*Cook uncovered for 10 minutes.

*Cook covered for 10 minutes.

Serve and ENJOY!



Menu Idea:

Pear Sparkling Cider

Spinach Salad

Auntie Laura's Potato Leek Soup with Dumplings

Toasted French Bread

Ice Cream



DO YOU HAVE A FAVORITE AUTUMN SOUP?


WHAT IS YOUR GO-TO-SOUP for busy days? DO YOU MAKE SOUP IN YOUR CROCKPOT?

I think I need to gut it up and have a linky party for crockpot dinners!

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Homemade Peppermint Ice Cream {Christmas Gifts to Give}

I know it isn't even Halloween yet, but some of you want to start thinking about Christmas gifts. If you aren't one of them...you are welcome to visit this post at the beginning of November. How is that?

I am the luckiest ducky in the world because my hubby is one fantastic cook and he teaches me things all of the time. I am his "official taste tester" and he is mine! {Amongst other friends and neighbors}.

Last night, he finally perfected his Homemade Peppermint Ice Cream. TO.DIE.FOR. and the best part about it is that he is sharing it with all of you. Now, we are all lucky little duckies {even though I don't believe in LUCK!}

Thank you, Honey, for workin' on it until you got it "right"! Such the sweetie you are!!!

Here is a fun idea for Christmas gifts or for entertaining during the Holidays. This is great because it can all be made up ahead of time. When dessert time rolls around, all you need to do is to pull out your tray of Homemade Peppermint Ice Cream containers. You may want to make two different sizes. The good news is there is no mess {YAY!} and no clean-up...EVEN BETTER!

Your guests will feel completely pampered and pleasantly full!




Scott's Famous Peppermint Ice Cream

Scott Pearson



INGREDIENTS:

2-1/2 cups milk

2-1/2 cups sugar

1/2 tsp. salt

2-1/2 cups half & half

1-1/2 Tbsp vanilla extract

1 tsp. TORANI PEPPERMINT SYRUP

5 cups whipping cream

2 cups crushed peppermint candies


DIRECTIONS:

• Heat milk until bubbles form around pan.

• Remove milk from heat

• Add sugar and salt, stir until dissolved.

• Stir in remaining ingredients.

• Place into ice cream maker and follow manufacturer’s directions.


This is such a versatile recipe! Eventually you will come up with your own variations.


Packaging Ideas:

As soon as the ice cream is made. Pour into whatever containers you plan on gifting and place in freezer until needed.

I used Garnish products {soup containers and baker's twine}

I placed four embelished containers in a Take-Out drink container {My friends and family collect these for me year-round! THANK YOU!}

I placed ceadar clippings around the containers and attached a sweet little label with the family's initial to a branch. That is it!


What are some ideas you have for Christmas this year?



Shared with: stone gable, comfy in the kitchen

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Herbes de Provence Focaccia Sandwich {with Roasted Veggies}

Not to worry, there is no goose fat in this recipe! Although the French do use it quite frequently, I opted for good old fashioned olive oil and unsalted butter.

A few years back I was assigned to make this sandwich for my friend's 40th birthday celebration! Boy, was it FUN! It was a French themed party. Lots of white, black and pink baloons, candles everywhere, fun fizzy drinks, placecards and fancy glasses on the beautifully set table, this sandwich, homemade pumpkin soup, a yummy salad and lemon poppyseed cake with raspberry buttercream frosting and HOT tea.

We listened to Fred Astaire and Ginger Rogers and talked until it was time to pick up our children from school. What a fun way to spend the day!



Herbs De Provence Focaccia Sandwich {with Roasted Veggies}

¼ of an eggplant

Sea salt

Olive oil

Unsalted butter

1 9 inch round loaf of focaccia {store bought or homemade}

*If you are using storebought, after sandwich is assembled, brush the top with olive oil and sprinkle with Herbes de Provence

¼ cup Best Food Mayonnaise

1 clove of garlic

¼ cup basil pesto {Trader Joe's}

4 slices of Provolone cheese

¼ cup of roasted red peppers {Trader Joe's}

¼ lb. deli garlic turkey


*If making your own focaccia bread, bake two batches and use one half for the top of your sandwich and the other half for the bottom.

*Store bought focaccia may be sliced in half horizontally.

*Slice eggplant into half horizontally. Cut into half. Make ½ inch half moon slices and salt them. Let salt absorb into the eggplant for about 30 minutes. This will give added flavor and draw extra water out.

*Cook in a bit of unsalted butter and olive oil. Make sure to use a good pan so they don’t stick. They will brown. Set aside.

*Make your garlic mayonnaise by adding 1 minced clove of garlic to the mayonnaise. Set aside in your fridge until you are ready to assemble your sandwich.

*Spread bottom half with garlic mayonnaise.

*Spread top half with pesto{I use Trader Joe's Genova pesto}

*Add deli turkey on top of mayonnaise and place slices of Provolone cheese to top.

*Add cut up slices of roasted red pepper to top of pesto and place roasted eggplant on top of that.{I use Trader Joe's Fire Roasted Yellow and Red Peppers}

*Place top and bottom together and wrap sandwich with tin foil. Bake at 350* for about 10 minutes until warmed through and cheese starts to melt.

*Slice into wedges! Serve and enjoy!

Shared with:

Blessed with grace

foodie friday

, this chick cooks, at the picket fence, stone gable

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Autumn Focaccia Bread

Autumn signifies change. The lazy days of summer are coming to a screetching halt, the beginning of a new school year is a couple days away and it is time to hone things in. I love baking bread all year long, but there is something about freshly baked bread in the Fall. It is the fragrant smell of yumminess combined with fireplace fires, piles of leaves and shorter days that makes everything just that much more delightful!

Photo Credit: Kim Harris

Focaccia Bread
Lisa Pearson





Ingredients:

2 cups warm water

1 Tbsp. active dry yeast

3 cups bread flour

1 cup all purpose flour {I use half white/wheat}

1 Tbsp. sea salt

olive oil

rosemary

Herbes de Provence...if you are making the Herbes de Provence Sandwich {with Roasted Veggies}

salt and pepper to taste


Directions:
In a measuring cup, add yeast to warm water.

In a large mixing bowl, mix flour and salt. Add yeast mixture. Stir with a wooden spoon
until dough pulls away from the sides of the bowl and is smooth.


Cover dough and let rise for 1 to 1 ½ hours.


Pour dough onto Silpat


Spread out with oiled hands and dimple using your knuckles.


Brush with olive oil and add chopped rosemary, salt, pepper etc. OR Herbes de Provence if you are making the Herbes de Provence Focaccia Sandwich {with Roasted Veggies}


Bake at 350 for about 20 minutes or until golden brown.

*This may also be made on a well-oiled baking pan for crispier bread.

*These can also be made in individual pans as well.
The ones pictured I made in a "twinkie" pan.

Variation: Want healthy croutons packed with flavor and no preservatives and chemicals? Cut leftover bread into 1 inch cubes and toss in olive oil...not too much oil... and place on SILPAT and bake at 350 for 20 minutes.

Let cool and store in covered glass container.


*****I am reposting this recipe, because you are going to need it for our ROASTED VEGGIE FOCACCIA SANDWICH we will be making next week.

If you love ingredients from the south of France...this special Autumn lunch will be sure to be your new favorite!

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Gifting Leftovers

c


This last week, we were invited to a dinner party with some guys my hubby works with! It was so much fun! If you know me, you know how much I loooove late night dinners! I took a cake, cupcakes and ice cream...way too much dessert, but I would be mortified if we ran out...and we all know that firefighters can eat A LOT!

I left some with the host and sent some home with other guests and STILL had some left, sooo, when I got home I wrapped it really good and put it in the freezer to give away the next day.

SOOO, {I know I use that word a ton, sorry!} I want to hear from you...


*Do you think it is tacky giving away leftovers?

*Would or do you give away your "extras"?

*Would you throw your leftovers away before you would consider giving them away?

*Do you have an over abundance in your garden that you are willing to share?



Aren't these greens beautiful? They were given to me by the wife of my accupuncturist! They grow a garden and share their organic bounty with their patients! Isn't that the sweetest thing ever?

Scientifically speaking, it has been proven that the act of giving actually increases/releases the happy hormones.


Here is a challenge for you:

Try to take something that you have extras of and share it with somebody.

This could be anything to anybody. {I am working on this right along with YOU.}

A few suggestions:

*your leftovers might be just the right amount to take to an elderly person. Have your children help get it ready and go with you to deliver it to them.

*Maybe a family has a deployed spouse serving our country...I am sure they would appreciate a little something.

*What about a homeless person. Be intentional about preparing it in advance and give it to them as they are waitng for money at the traffic lights. Just roll down your window and BLESS them.

I would love to hear back from you on how this goes.

{Be sure your leftovers are fresh and not scrap material. You know what I am talking about. :) As Americans, I feel that our extras are like gold compared to that of other ccountries.}




"Each man should give what he has decided in his heart to give, not RELUCTANTLY or under compulsion, for GOD loves a CHEERFUL giver." II Corinthians 9:7

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