Sunday, November 30, 2008
CREAM CHEESE FILLING
SPRINKE CREAM CHEESE LAYER WITH CHOPPED CHOCOLATE
SPREAD ON PUMPKIN LAYER
BAKE! Pumpkin Chocolate Cheesecake Pie (BH & G)
1 pie shell (I made a gingersnap pie crust w/crushed gingersnap, melted butter, and cinnamon)
12 oz. cream cheese, softened
1/4 c. sugar
1 egg, lightly beaten
3/4 c. semisweet chocolate, finely chopped
15 oz (1 can) pumpkin
2/3 c. brown sugar
2 tsp. pumpkin pie spice
4 eggs, lightly beaten
3/4 c. half and half or light cream
chopped chocolate for garnish
Bake and cool crust (unless already prepared). Heat oven to 375 degrees. In medium mixing bowl combine cream cheese, 1/4 c. sugar and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in the cool crust. Sprinkle with the chopped chocolate. In a bowl combine pumpkin, brown sugar and spice. Stir in 4 eggs. Gradually stir in half and half. Slowly pour pumpkin mixture onto the chocolate layer. Cover pie edge with foil so it will not burn. Bake 60-65 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate within 2 hours. Top with more chopped chocolate if desired, and serve with homemade whipped cream.
Monday, November 24, 2008
But this isn't about Christmas...yet...this is about breakfast for dinner. Sunday nights growing up were church nights, so to placate her children (I like to think) my mom made breakfast for dinner. Pancakes, eggs, and bacon with lots of syrup and OJ to top it off. There's just something about the way each family cooks breakfast and how it has a different taste to it. Have you ever noticed that? I think I could pick out my mom and dad's fried eggs in a lineup, blindfolded.
I can hear my parents finally exhale after all these years, because I don't really have a monopoly on holiday traditions anymore. It has only taken me one year and six months to come to terms with it! I have a new last name, new family members, and a husband who doesn't freak out as easily as I do. So we have our own traditions to create - we can make completely new ones or borrow from family and improvise.
All this to say, we borrowed a family tradition from both sides - breakfast for dinner. Last night it was waffles with peanut butter (sunflower butter for me), eggs, butter-fried potatoes, orange juice, and a big juicy pomegranate. Now a Kimmelshue family tradition.
Thursday, November 20, 2008
Monday, November 10, 2008
Plus, my p&p's and I have too good of a friendship to stick them in a dark cabinet next to the arrogant onions and the moody potatoes. They deserve to be recognized! Good job, guys. Or girls. Or both?
Sunday, November 9, 2008
I usually trim the stems down, but the sturdy bright green was just too enjoyable.
Have a restful, relaxing, rejuvenating Lord's Day.
Wednesday, November 5, 2008
Andy's cousin is an art major at PSU and gets to make all sorts of fun things. She knitted this octopus for one of her classes and brought it over to show. It was insanely good and the yarn was amazing!
I bought a pumpkin at the Farmer's Market and cooked it for the first time. I was/am determined to use fresh pumpkin because although canned pumpkin is incredibly convenient and wonderful, I wanted to know what REAL pumpkin tasted like.
What else did I make? Gluten-free pumpkin oatmeal muffins. They were OK, nothing a little irish butter can't improve :).
The weirdest thing yet! How did these tongs get jammed onto this spatula? Neither Andy or I can get it off, no matter how we try to maneuver it or pull on it. It's on there tight! I just really don't know how to explain this phenomenon. And it's my favorite spatula...so it sits on our table until we can figure out a way to pull it off without breaking something.