Saturday, November 26, 2011

Another Cake Story: Pumpkin Pie Cheesecake!

I promise this is the last of my pumpkin pie/cheesecake madness...last experiment :P

A combination of cheesecake and pumpkin pie. 2 layers, one consist of pumpkin pie (clearly the top layer) and the second, bottom, layer consisting of cheesecake. You'd think its much like the pumpkin cheese cake...but not really. This has its own character. Whatever floats one boat I suppose. A success overall, but I still prefer my pumpkin cheesecake over all the 3 types of baked desserts from this weekend. Yum!

Friday, November 25, 2011

Another Cake Story: Pumpkin Cheesecake!!

Pumpkin Cheesecake!
How could I resist? Its been a baking drought after I had a little bit of batter leftover from the pumpkin pie I made yesterday (mentioned in previous post) so why waste good material?
Pumpkin pie batter + cheesecake batter = delicious airy goodness! Somewhere in between a mousse/cheesecake and a pumpkin pie...Oh so GOOD!

it's a little cracked on top...but that was only because I got too excited and took it out of the oven too quickly... almost perfect! GRr :P

Best Pumpkin Pie!


Now what's a Thanksgiving without any pumpkin pie right!? Actually I was just really in the mood to bake some pumpkin pie... and Thanksgiving is just the excuse to make some. I've made pumpkin pie in the past with a different recipe, but I have to say, the one I came up with this time around is GOLD (at least I think so)! Recipes in the past were straight out of a cookbook which I didn't bother lugging back with me to my parent's house so I thought, who needs a cookbook really?! Turns out there's like a billion recipes for pumpkin pie and none of them were quiet what I remembered it to be...So I went HERE looked at the recipe and gave it my own tweak because I felt that it lacked something (besides a recipe for the crust).

Long story short(er), here is my version of a pumpkin pie recipe complete with a crust recipe as well : CLICK!

Try it and let me know if its good or not! :)

Sunday, November 20, 2011

Vegetarian Risotto! (with Soy Chorizo, Say What!?)

It's been too long hasn't it?! At least for me it has, I missed being in the kitchen!
Well the lack of food creations are because I am in the middle of relocating (employed again, Woot!). I have finally flocked away from home (yay!)...and realized simple things like toilet paper and cooking oil doesn't just fall out of the sky... Things we take for granted right?

Anyways, seeing how the weather is starting to reach that unbearable coldness once again, the boring sandwiches I've been living on just doesn't cut it in this weather. I want something WARM. My solution (and have been craving ever since I saw that arborio rice I packed for the move) is a nice warm bowl of risotto!

Normally risotto is jam packed with creamy deliciousness and very little nutritional value...seeing how my diet has been rocky this last month due to the move, I decided, let's cut the crap (aka heavy cream and butter) and make it more nutritional and delicious too.

So here's what you need:
Will make about 3-4 servings (1 cup serving size)
1 cup of arborio rice
2 tablespoon of olive oil (I used garlic infused and skipped having to mince the garlic...lazy? yes but effective)
black pepper (optional for seasoning)
1/2 an onion (chopped)
1 zucchini (recipe called for 1 cup, I don't have my measuring cups with me, so 1 whole zucchini it shall be)
1 cup of carrots (I skipped this...figured I overdid the zucchini...but up to you)
3-4 cups of chicken broth (I used 4 cups...but that might be because I had a little more rice than the recipe called for...again, no real measuring device)
1/4 of the soy chorizo from trader joe's (optional, I just wanted some protein in my dish; FYI the casing is not edible as I had thought because I apparently don't like to read the packaging carefully and threw the plastic casing into my risotto...yum! plastic!) or any type of meat/meat substitute will do (use about 3-4oz, a standard serving of protein).

Here's what need to be done:
  1. prep the veggies (chop, dice, mince, etc, whatever you like)
  2. throw the chicken broth into a pan to bring to a shimmer (after it boils and shimmers, you may keep it shimmering or turn off the heat)
  3. add 1 Tbsp oil to a sauce pan, throw onions and veggies into the pan and saute until golden brown and then add rice and remaining oil into pan (cook for about 5-10 mins) until rice is lightly browned.
  4. Once the rice has been slightly cooked in oil, start adding the chicken broth to the rice mixture 1 cup at a time. Make sure the previous cup is fully absorbed by the rice before adding the next cup. Cook over medium heat, stirring occasionally to prevent sticking. This process should take about 20-30 minutes depending on how attentive you are :). While trying to watch a football game and cooking... my risotto took a little longer... :P
Now your turn! Have fun and enjoy!

Monday, November 7, 2011

November Collections

For everything GIVE THANKS!

Before we realize, Thanksgiving is approaching once again. Seems only like yesterday when we were enjoying the warm days of summer, and now fall is fully upon us with winter close behind. What better way to welcome the new season than with a few creative projects?

With Fall comes Love
stampin' up:
very vanilla, early espresso, more mustard, crazy cajun cardstock
leaves of a tree, hand-penned holidays stamp set ( SU 2011 holiday mini catalog)
early espresso, more mustard, garden green, crazy cajun ink

Season's Greetings! 
stampin' up:
garden green, whisper white cardstock
curly cute, stitched stockings stamp set ( SU 2011 -2012 catalog)
garden green ink

A new way to give thanksmaterials:
stampin' up:
pool party cardstock
its a wrap holiday wraps stamp set (new SU 2011 holiday mini catalog)
chocolate chip white ink

Giving More Thanks
stampin' up:
basic black, whisper white, lucky limeade, pumpkin pie cardstock
gently falling, perfectly penned stamp set ( SU 2011 holiday mini catalog)
pumpkin pie, pool party, chocolate chip ink

Shop SU products: