Sunday, November 28, 2010
Tuesday, November 23, 2010
Dessert of the Week: Pumpkin Cheesecake
Ingredients
Crust:
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
1 1/2 lbs cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
4 large eggs at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Lower oven to 325 degrees F.
In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, vanilla and flour. Mix well and pour into the springform pan.
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 20 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
Crust:
30 squares gingersnap cookies
6 tablespoons (3/4 stick) unsalted butter, melted
Filling:
1 1/2 lbs cream cheese
1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin
4 large eggs at room temperature
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon table salt
1 tablespoon vanilla extract
2 tablespoons all-purpose flour
Directions
Crust:
Preheat the oven to 350 degrees F.
Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
Remove from the oven and let cool completely while preparing the filling.
Filling:
Lower oven to 325 degrees F.
In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, cinnamon, nutmeg, ginger, salt, vanilla and flour. Mix well and pour into the springform pan.
Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 20 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours.
Tuesday, November 9, 2010
SUPPORT MOVEMBER!!
Hi,
This Movember MY HUSBAND has decided to donate his face to raising awareness about cancers that affect men. His commitment is the growth of a moustache for the entire month of Movember, which I know will generate conversation, controversy and laughter.
He's doing this because:
1 in 2 men will be diagnosed with cancer in his lifetime.
1 in 6 men will be diagnosed with prostate cancer during his lifetime.
This is a cause that we feel passionately about and I’m asking you to support his efforts by making a donation to support the great work of the Prostate Cancer Foundation and LIVESTRONG.
To help, you can either:
Click this link http://us.movember.com/mospace/1025446/ and donate online using your credit card or PayPal account.
Write a check payable to Movember, referencing my name or Registration Number 1025446 and mailing it to: Movember, PO Box 2726, Venice, CA 90294-2726.
The money raised will help make a tangible difference to the lives of others, through the world’s most promising prostate cancer research and LIVESTRONG’s programs that support young adults and their families battling and surviving cancer. For more details on how the funds raised from previous campaigns have been used and the impact Movember is having please visit http://us.movemberfoundation.com/research-and-programs/.
Thank you.
Wednesday, November 3, 2010
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