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Recipe: Pumpkin Cheesecake

baking - dessert - recipe

Did you know tomorrow is National Pumpkin Cheesecake Day?

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If you don’t care, you should.  Two people who weren’t fans of cheesecake or pumpkin pie demolished this slice at MessHall Kitchen.

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So, of course, I got the recipe for all of us.  Now go forth and celebrate!

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Pumpkin Cheesecake

(Chef Lauren Cartmel and Chef Sidoe Dukemajian of MessHall Kitchen)

Ingredients

  • 2 lbs. Cream Cheese
  • 1 and 3/4 cups Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Clove
  • Pinch of Nutmeg
  • 1 lb. Pumpkin (puree)
  • 5 Eggs
  • Pinch of Salt
  • 1 tablespoon Vanilla
  • 4 tablespoons Flour

Instructions

Cream together cream cheese and sugar (scrape the bottom of bowl frequently to ensure all cheese is creamed and there are no chunks)

Add Pumpkin (puree) and continue mixing

Add Eggs (1 at a time)

Add remaining ingredients until completely incorporated

Pour into a 9″ pan and sprayed with “non stick” shortening.

Bake at 300 degrees for 1 hour or until cake is set

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Brown Sugar Bundt Cake

baking - dessert

Here’s the cake I brought to the last Los Angeles Cake Club – a Brown Sugar Bundt Cake.  I made Bake or Break’s recipe, and it turned out lovely – not too sweet.  The only ingredient substitution I used was Almond Milk.

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Learned a little trick from Ina Garten – if you tuck a few sheets of parchment paper under the cake, you can pull them out after the cake’s been glazed…

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…though that still doesn’t solve the “bundt hole pooling” problem I always seem to have.  If anyone has suggestions/tips/tricks, I’d love them.  I’m hoping it doesn’t involve glazing it on a wire rack, because I don’t want to have to clean a wire rack.

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P.S. I’m also curious as to who else is as obsessed with Ina’s husband Jeffrey as I am.

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Swingers Coffee Shop

dinner - restaurant - salads - sandwich - vegetarian

Since I’m always trying new restaurants for the blog, I’m not really a regular anywhere anymore (other than ice cream places).   When we first moved to Los Angeles, we ate at Swingers a lot.  I remember it being a fun, casual place with good vegetarian options…

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…not to be confused with the 101 Coffee Shop, from the MOVIE Swingers (which I’ve actually never been to).

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I got a Vegan Cobb – sautéed tofu, soy cheese, avocado, tomatoes, crispy onions, and carrots with tahini-dill dressing on the side…

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…Abe had the Veggie Joe – soyrizo, veggie chili, and cheddar cheese.  (You can get these vegan-ized, too.)

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Both were solid dishes – and the ambiance was low-key (which I love).  Why did it take us so long to come back?  It’s so money, baby!

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