Have eaten the following today:
2 hot crossed buns
Cadbury Creme Egg Twisted chocolate bar ~ new fave. Seriously. Awesome.
Peanut granola bar
And then there was....
|Roasted pumpkin, destined to be cheesecake|
|Oh my. More, please.|
Cream 500g cream cheese with spices (I used Epicure's new pumpkin cheesecake spice mix) Beat in 3 eggs, one at a time. Add 2 cups pure pumpkin puree, beat until smooth. Set aside. For crust, mix 1 1/3 cups of graham cracker crumbs with 1/3 cup of butter and press into a spring-form pan. Pour in batter mixture and bake for 40 minutes (or until done) at 325. Cool to room temperature then refrigerate until serving.
|Cranberries, water and sugar simmering down into sauce|
|All that hard work... so good! Mashed potatoes, gravy, carrots, squash, peas & corn, stuffing, cranberry sauce....|
|Jay's pumpkin pie - filling from a can, crust from scratch|
|My pumpkin tarts from scratch!|
I used the roughly 1 cup of pumpkin puree left over from the cheesecake, added about 1/3 cup of coffee cream and a teaspoon of Epicure's pumpkin pie spice and spooned it into the (awesome) crust we made. Baked at 375 for 30 minutes. They were very tasty - barely sweet at all, which I preferred. Hubby - not so much. Next time, I might add a tablespoon of brown sugar...