Pumpkin Cheesecake

Every year I always seem to have pumpkin pie and that was until last year. Last year I had made a double layered pumpkin cheesecake and it was pretty simple to make without to much of a hassle in the kitchen. I was even able to make it into a triple layered, by adding dulce de leche to the bottom. This year I feel the need to up the difficulty since I will be making less desserts. So a classic pumpkin cheesecake will be made and this one will require more time on it.

Here are the ingredients needed for this recipe:

  • 2/3 cup light brown sugar
  • 1/4 cup sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground nutmeg
  • 1/4 tsp. salt
  • 16 oz. cream cheese, room temperature
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 tsp. vanilla extract
  • 1 cup pumpkin puree

Crust

  • 1 cup graham cracker crumbs
  • 1/2 cup ginger cookie crumbs
  • 1 Tbsp. sugar
  • 1/4 cup unsalted butter, melted

Step 1: Preheat the oven to 350°F.

Step 2: Butter a 9-inch spring-form pan.

Step 3: In a medium bowl, combine all the crust ingredients until moistened.

Step 4: Press the mixture into the bottom of the pan evenly.

Step 5: Bake crust for 8-10 minutes and cool on wire rack while making the filling.

Filling

Step 1: In a medium bowl, combine the first 7 ingredients (the dry ingredients); set aside.

Step 2: In a large bowl, beat the cream cheese until smooth, about 2 minutes.

Step 3: Gradually add the dry mixture and beat until creamy and smooth, about 1-2 minutes.

Step 4: Add the eggs, one at a time, beating well after each addition.

Step 5: On the last egg add the vanilla, pumpkin, and sour cream.

Step 6: Pour the filling over the crust and place pan onto a baking sheet.

Step 7: Set cake on the middle rack.

Step 8: Place a pan on the bottom shelf filled halfway with hot water.

Step 9: Bake for 30 minutes.

Step 10: Reduce the temperature to 325°F and bake for 10-20 minutes, or until the edges are puffed and the center is still wet and wobbles when gently shaken.

Step 11: Remove from the oven and place on a wire rack to cool.

Step 12: Run a knife around the edge to loosen the cake from the pan.

Step 13: Place foil on the top of the pan to cool slowly.

Step 14: When fully cooled, cover with plastic wrap and refrigerate overnight.

Step 15: Gently run a knife around the edge and carefully release the pan from the cake.

Step 15: (Optional) Garnish with piped whipped cream. (I did this to cover the cracks, you can decorate it in any way you prefer.)

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Roasted Garlic Mashed Potatoes

I just adore having mashed potatoes at any time of the year, but it’s especially the best during the holidays. Making it was a pain and I just didn’t like making it, but only during the holidays will I be willing enough to make it. Last year I had made garlic mashed potatoes. They didn’t turn out as creamy as I had hoped. This year I have revised this past recipe and I am going to try it out today.

Here are the ingredients needed for this recipe:

  • 3lbs. unpeeled red potatoes, rinsed and quartered (or peeled)
  • 8 oz. unsalted butter, room temperature
  • 3 oz. Romano cheese, grated
  • 3 Tbsp. roasted garlic, minced (See Notes)
  • 1 tsp. salt
  • 1 1/2 tsp. dried oregano

Step 1: In a large pot, have water boiling with a dash of salt.

Step 2: Add the potatoes to the pot and boil for 20-25 minutes, or until fork tender.

Step 3: Drain the water thoroughly. (Note: I drained the water into the serving bowl to warm it up)

Step 4: Add the potatoes to a large mixing bowl.

Step 5: Add the rest of the ingredients to the bowl.

Step 6: Mash with either a masher or an electric mixer until desired consistency. (Note: I recommend using the masher, it’s easier to control and you can take your time with it. Also you can add some milk to make it smoother, 1 Tbsp. at a time or so.)

Notes:

To make roasted garlic is very simple. Here is what you will need to do:

  1. Preheat the oven to 375°F
  2. Slice the top of the head of the garlic off
  3. Remove the extra papery skin
  4. Place on top of foil
  5. Drizzle olive oil on top and season with a sprinkle of salt
  6. Wrap the garlic tightly in the foil
  7. Bake for 35 minutes

Pumpkin Molasses Cupcakes

As I scoured the internet for inspiration on a new recipe to showcase during Thanksgiving. I found something intriguing and I looked around the kitchen to see what ingredients I had and what needed to be bought. The recipe seemed simple enough to make.

I will be making these cupcakes the day before, most likely in the morning which will give me plenty of time to allow the cakes to cool off and find space in the kitchen to store them.

Here are the ingredients needed for this recipe:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 cup pumpkin puree
  • 1/4 cup molasses
  • 1 Tbsp. baking soda
  • 3/4 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour

Glaze

  • 1 cup brown sugar
  • 1/2 cup unsalted butter
  • 1/4 cup evaporated milk
  • 1 cup confectioners’ sugar
  • 1 Tbsp. vanilla extract

Step 1: Preheat the oven to 375°F.

Step 2: In a large bowl, beat the butter until creamy.

Step 3: Gradually add the brown sugar until fully incorporated.

Step 4: Add the egg and mix well.

Step 5: Add the pumpkin puree and molasses, beating well.

Step 6: In a medium bowl, combine the baking soda, ground ginger, ground cinnamon, salt, and flour.

Step 7: Gradually all the flour mixture into the pumpkin mixture until blended.

Step 8: Evenly scoop batter into lined muffin pans, filling 3/4 full.

Step 9: Bake cupcakes for 20-25 minutes.

Step 10: Cool in the pan on a wire rack for 5 minutes.

Step 11: Remove from pans and cool completely on wire racks.

Glaze

Step 1: In a saucepan over medium heat, bring the brown sugar, butter, and milk to a boil, whisking constantly for 1 minute.

Step 2: Remove from the heat.

Step 3: Gradually whisk in the confectioners’ sugar and vanilla extract until smooth.

Step 4: Whisk gently for 3-5 minutes, or until the mixture begins to cool and thickens slightly.

Step 5: Place foil or parchment paper under the wire racks that are covered with the cooled cupcakes.

Step 6: Spoon the glaze over the cupcakes evenly and quickly.

Notes: You can garnish the cupcakes by sprinkling some ground cinnamon on top of the glaze

Iced Chocolate Chip Pumpkin Cookies

I wanted to use the leftover pumpkin puree into something easy and cookies were the answer to my problem. These soft, almost cake-like in texture, moist, and sweet are simple to make and will do well without being stored in an air-tight container. Instead store them on the counter with some plastic wrap on them and they will be fine because of the high moisture content in them.

Here are the ingredients needed for this recipe:

  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup semi-sweet chocolate chips

Glaze

  • 2 cups confectioners’ sugar, sifted
  • 1/4 cup milk (more or less)
  • 1 Tbsp. unsalted butter, melted
  • 1 tsp. vanilla extract

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 2: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

Step 3: In a large bowl, beat together the butter and sugar until creamy.

Step 4: Add the pumpkin puree, egg, and vanilla extract; beat until creamy.

Step 5: Beat in the dry ingredients until just blended. (Don’t over beat)

Step 6: Fold in the chocolate chips.

Step 7: Spoon out tablespoon sized dough balls spaced 1-inch apart.

Step 8: Bake for 15-20 minutes.

Step 9: Place baking sheet onto a wire rack and cool for 3 minutes.

Step 10: Remove cookies off of the baking sheet an on to a wire rack to cool completely. (Save the parchment sheet)

Step 11: Meanwhile, in a small bowl, combine the ingredients for the glaze, while adding 1 tablespoon of milk at a time until it’s the right consistency.

Step 12: Place the parchment sheet beneath the wire racks.

Step 13: Drizzle the glaze over the top of the cookies.

Step 14: Store on the counter.

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