Category Archives: recipe

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Recipe: Pumpkin Cheesecake

baking - dessert - recipe

Did you know tomorrow is National Pumpkin Cheesecake Day? DSCN6427 If you don’t care, you should.  Two people who weren’t fans of cheesecake or pumpkin pie demolished this slice at MessHall Kitchen. DSCN6436 So, of course, I got the recipe for all of us.  Now go forth and celebrate! DSCN6439

Pumpkin Cheesecake

by Chef Lauren Cartmel and Chef Sidoe Dukemajian of MessHall Kitchen

Ingredients

    For the Crust

    • 3/4 cup pistachio, ground up
    • 9 graham crackers, ground up
    • 1/4 cup sugar
    • 6 tbsp butter, melted

    For the Filling

    • 2 lbs. Room Temperature 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

    Preheat oven to 350 degrees.

    Mix crust ingredients until combined, then press into the bottom of a springform pan. Bake 15 min or until golden brown around the edges. Remove from the oven and cool for 10 min.

    Change oven to 300 degrees and make the filling.

    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

    Bake at 300 degrees for 1 hour or until cake is set.  Garnish with whipped cream and a gingersnap cookie, if desired.

    kirbie muffins

    Halloween Foods for Grown Ups

    holidays - recipe - vegetarian

    Now that it’s October, we can talk about Halloween without people freaking out, right?

    I don’t know why I get so excited about this holiday – I actually don’t love it – as evidenced by my lack of enthusiasm when it comes to costumes.

    However, I do love Halloween Foods.  Mainly, Halloween Candy.

    I am, also, approaching 40.  In 2 years, but it’s coming.

    So in the spirit of acting my age, I’ve compiled a list of “Halloween-y” recipes.  None of them, candy.  None of them, mind you, actually made/photographed by me.  That would be too grown-up.

    Spaghetti-Squash-Burrito-Bowls

    Spaghettie Squash Burrito Bowls via Making Thyme for Health

    Carrot-Soup-006

    Carrot and Coconut Soup via A Couple Cooks

    kirbie muffins

    Mini Pumpkin Donut Muffins via Kirbie’s Cravings

    apple_cider_a_house_in_the_hills_-11

    Apple Cider via A House in the Hills

    I’m sure little goblins would like all of this too.  They’re all vegetarian – click on the pictures for the recipes.

     

    It’s the Great Pumpkin Vegan Ice Cream

    recipe - vegan

    I have spent a ridiculous amount of money on frozen desserts this summer.  Between Sweet Rose, Carmela, and the newly-opened Salt & Straw (<—which I’ve visited 3x in 2 days) my taste buds are a bit spoiled by high-quality ingredients, but my wallet isn’t too happy with me.

    Thankfully, Cuisinart sent an ice cream maker – so now I can churn the good stuff at home.

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    Just like my favorite part of baking – “cleaning” the residual mess.

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    This is a batch of Emily’s Pumpkin Cinnamon Spiced Vegan Ice Cream - it’s basically just canned pumpkin, agave, almond/coconut milk – I used Pumpkin Pie Spice instead of Cinnamon.  You can enjoy it like soft-serve, right away…

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    …or spread it into an 8×8 Pyrex, cover the top with parchment paper, and store in the freezer until hard and scoopable.

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    This is what a front porch in the summer is for.

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    P.S. The podcast I recorded with Masters of the Tooniverse is up – if you love Disney’s Alice in Wonderland as much as I do, have a listen!