Ducle de Leche Pumpkin Cheesecake

So I wanted to try something a bit different this year for one of my Thanksgiving desserts.  Not many people in my family enjoy pumpkin pie and those that do, love cheesecake too.  So I figured I'd join the two.  I am so glad I did and I know they were too.  If you are trying to come up with something unique for a Christmas dessert, this will not disappoint! 

want. it. now.

Ingredients:

Crust:
2 cups graham cracker crumbs
1 stick melted butter
3 tablespoons sugar
1 teaspoon cinnamon

Cheesecake:
1 1/2 cups solid-pack pumpkin
3 large eggs
1 1/4 cup granulated sugar
2 tablespoons greek yogurt or heavy cream
2 tablespoons dulce de leche
1 teaspoon vanilla
1 tablespoon cornstarch
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
3 8 ounce packages of really soft cream cheese

Click here for Dulce de Leche recipe or purchase some pre-made in your grocery store.

Directions:

Preheat oven to 350 degrees and have a rack placed in the middle of the oven.

Lightly grease your 9 inch spring-from pan with butter.  In a separate bowl mix together the crumbs butter and sugar.  Press crumbs into the bottom and up a bit on the sides of the pan.  Chill in freezer while preparing cheesecake mixture.

Whisk together pumpkin, eggs, 1/2 cup of the sugar, yogurt or cream, dulce de leche and vanilla until combined.  Set aside.

In the bowl of your mixer add the other 3/4 cup of sugar, cornstarch, nutmeg, cinnamon and salt.  Add in softened cream cheese and beat on medium/high speed until creamy and smooth.  Next pour in pumpkin and beat until fully incorporated. 

Place your prepared spring-from pan onto a foil covered baking sheet with a rim (in case it leeks), pour in filling and place into oven.  

Bake for 55 to 65 minutes until the center is just set.  Turn off oven and leave in oven to cool slowly for about 3 hours.  If you remove too soon (like me) you end up with a big crack (like me). SO DON'T BE IMPATIENT.  And if it so happens to crack, who cares.  You top it with the ducle de leche and then you can always add some whipped cream.  It's so darn good, no one will care how it looks.  =)

To top just take 3/4 cup of your prepared dulce de leche, heat in microwave until spreadable and spread evenly over your cooled cheesecake.  MMMMMMmmmmm good. 

I was SOOO upset but what can you do.  It's taste made up for its
ugliness. =)

unreal good. 

my son all ready for Turkey Day
he loved this cheesecake

my little lady in her comfy Turkey Day outfit.  

Missy's Shepard's Pie

What's not to love about this?  Healthier than the original and pretty easy to make.  Even better, you probably have almost everything you need to make this right in your pantry and fridge.  Ground beef with organic frozen peas and corn mixed with a quick homemade sauce topped with cheese and then my Cauliflower Mashers.   MMMMMMM, mmmmmm.

p.s. This is perfect for all of you going sans gluten.

Ingredients:

1 1/2 pounds ground beef (ground turkey will do too)
1 yellow onion, chopped
3 cloves garlic, finely diced
1 teaspoon smoked paprika
1 heaping cup frozen peas
1 heaping cup frozen corn
1/2 cup ketchup
1/4 cup bbq sauce
4 tablespoons balsamic vinegar
1/2 to 1 cup shredded cheese (I used cheddar and mozzarella)
Garlic Cauliflower Mashers (clink on link HERE and scroll down to bottom for recipe)

Directions:

Preheat oven to 350 degrees.

Chop onion and garlic.  Add the onion to a skillet drizzled with a little olive oil.  Top with a pinch of salt and 1 teaspoon smoked or regular paprika.  

Let cook down for about 5 minutes.  Add garlic and cook for an additional 3 minutes.  Remove from pan and set aside.

Add ground beef to same skillet and brown.  Remove fat once rendered.  Return the onions and garlic back to the beef and also throw in the corn and peas.

Next add the sauce.  I just threw it together and then tossed it over the beef/veggie mixture.  Stir to combine.  Place into a 8x8 pyrex or a 9inch pie dish and set aside.

Make garlic cauliflower mashers according to recipe.  Top beef mixture with cheese then the cauliflower and toss into the oven.  

Bake for 20 to 30 minutes until bubbly and brown around the edges.  Let cool for about 5 minutes, then serve!

Sweet and Smoky Squash Apple Soup

If you've been in your local grocery store lately, I'm sure you have come across some butternut squash. Not sure what to make with them?  Give this soup a try!  The soups flavor comes from roasting the squash along with some apples and using spices most everyone has in their pantry.  And don't throw out those seeds.  After roasting with some spices, they make the ideal soup topper.  This would be perfect as an appetizer for your Thanksgiving feast!   

Sweet and Smoky Squash Apple Soup

Ingredients:

2 medium sized butternut squash

2 apples (any kind will do)

1 yellow onion

1 cup cooked lentils

1 box chicken or vegetable stock

1/8 cup olive oil 

3 tablespoons butter

1/4 cup maple syrup (adjust to sweetness preference)

1 1/2 teaspoons kosher salt

1 teaspoon cinnamon

1/2 teaspoon smoked paprika

pinch of cayenne pepper

Seeds:

drizzle of olive oil just to coat seeds

1/4 teaspoon kosher salt

1/8 teaspoon smoked paprika

1/8 teaspoon garlic powder

pinch cayenne pepper

Directions:

Preheat oven to 425 degrees. 

Peel and chop your butternut squash.  I find that using a large sharp serrated knife to cut  the squash works best.  (Make sure to remove seeds and place in a strainer, rinse with water, and set aside). 

Place the squash in a large bowl.  Next chop apples and add to the same bowl.  Chop your onion and set aside.

Now, pour the maple syrup, olive oil, kosher salt, cinnamon, smoked paprika and cayenne pepper over the squash and apples.  Toss to coat the pieces evenly.

Place into 2 9x13 roasting pans and throw into the oven.  Roast for 20-25 minutes then make sure to flip over the squash and apples in order to roast them evenly.  Continue to cook for another 20-25 minutes.  They should be very tender and nicely browned when ready.  Remove from oven and set aside. (Be sure to keep an eye on them because all ovens are different.  You don't want them to burn)!

before

after 

Take your rinsed seeds and add the to a small bowl.  Pour olive oil and spices mentioned above onto seeds and stir to coat.  Place into a small pyrex dish and then place into the oven DURING THE LAST TEN TO FIFTEEN MINUTES of your squash and apple roast.  You should toss once during roasting to ensure even cooking.  They will be browned slightly and nice and crunchy when ready. 

before

after

In a large soup pot, take your chopped onions and add to some olive oil and the 3 tablespoons of butter.   Add a pinch of kosher salt and smoked paprika and cook until tender.  

before

after

Then add your roasted squash and apples.  Next add your lentils.  You will not taste these in the finished product but they add some body and protein to your soup. Lastly add box of chicken stock or vegetable stock.  Stir just to incorporate ingredients.  

Now add, in three separate batches, to your blender.  Mix on medium speed until desired texture is reached.  I added a little water to mine in order to thin it a little.  Some people prefer these soup very thick and some not.  It's up to you!  

The soup is ready to serve.  You can add a the roasted seeds and thin slices of apple as shown or a dab of butter, some maple syrup or even some nice salty croutons for a crunch.     

 ENJOY!

 

Rustic Maple Spiced Pear Muffins

To say that I love muffins is quite an understatement.  I am obsessed.  I feel like they make the perfect breakfast or snack.  These muffins are easy to make and also pretty healthy to boot.  So whip up a batch for you and your family and watch them disappear.

Looks so good you can almost smell them...

Rustic Maple Spiced Pear Muffins
makes one dozen

2 cups whole wheat flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon allspice

1/2 teaspoon salt

1/2 cup packed brown sugar

1/4 cup maple syrup

3/4 cup olive oil

2 eggs

1 1/4  cup milk
2 teaspoons vanilla extract
1/4 cup greek yogurt

2 pears diced into small cubes (I've also made this with apples with wonderful results)

Preheat oven to 425 degrees and while its heating up, grease your muffin tin and then chop up your pears into a fine dice. 

In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, allspice and salt.

In the bowl of your mixer put the brown sugar, maple syrup and eggs.  Beat on medium speed until well blended.  Add olive oil and vanilla.  Mix for an additional minute or so.  In a large liquid measuring cup, mix together the milk and yogurt and set aside.

Add the flour in thirds alternating with the milk/yogurt mixture, beginning and ending with the flour. Fold in the pears with a spatula.

 Place into your greased (or paper lined) muffin tin right to the top and then sprinkle with cinnamon and sugar.  Place in the oven and immediately turn it down to 400 degrees.  Bake for 16 to 20 minutes.  When the tops are lightly browned and a toothpick inserted comes out clean, they are done.   Let cool on a rack for five minutes then carefully remove.  Careful, they will still be hot.  Let cool completely and then enjoy!

These freeze wonderfully.  I usually make a double batch and freeze one dozen.  To heat up, just place in the microwave for 20 seconds and your good to go!