Pumpkin Cheesecake

My darling man, Mr. GrapeJuice, is not a huge fan of pumpkin pie.

...

But, he does love a good cheesecake.

So, instead of having pumpkin pie, I'm going to make pumpkin cheesecake.

{This is also my brother-in-law's favorite as well}

I found a great recipe via a Nashville food blogger named Ezra Pound Cake.

Easy Refrigerator Pumpkin Cheesecake
Courtesy of Whole Foods Market
Serves 8
Crust:

• 1 cup graham cracker crumbs
• 4 tablespoons (1/2 stick) unsalted butter, melted

Filling:

• 1 cup pumpkin purée (preferably 365 100% Pure Canned Pumpkin)
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 2 (8-ounce) packages Neufchatel or cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup powdered sugar, sifted

1. Preheat oven to 400 degrees F. Use a long, thin rectangle of parchment paper or foil to line the inside edge of a 9-inch springform pan; set aside.
2. For the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into bottom of prepared pan and about 1/4-inch up the sides. Bake until golden brown and toasted, 7 to 8 minutes; set aside to let cool completely.
3. For the filling: In a medium bowl, beat pumpkin purée, remaining softened butter, cream cheese, vanilla, nutmeg and salt with an electric mixer until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

I will probably also end up making an apple pie as well with my mom.

I'm still looking for a good recipe though!

Any thoughts?

Monkey Bread w/ Mr. GrapeJuice

I made monkey bread with Mr. GrapeJuice last night.

We made two for him to take to work.

They are celebrating Thanksgiving.

I seriously hope there is some left over so he can bring it home...

and I can eat some!

Photo : The Prepared Pantry

Yum!

Our Recipe

3 packages buttermilk biscuits [quartered]

mix cinnamon and sugar together [typically 1 Tbs cinnamon and 1/2 cup sugar]

1 stick of butter

Quarter biscuits

Toss in cinnamon sugar mixture

Place in bundt pan

Melt 1 stick butter

Pour remaining cinnamon sugar mixture into melted butter

Stir until well mixed

Pour on top of biscuits

Cook in oven for 30 minutes at 350 degrees

Let set for a few minutes

While still hot, dump onto plate or hard surface

Let cool

Eat & Enjoy!

An Apple Weekend

I am going to try my hardest to make an apple pie this weekend. The last time I made one {which was also the first time}, it didn't turn out so well. I'm going to find a different recipe this time and try again though!
So...look for that.

Also, are these not the cutest things ever?

 Photo : Williams-Sonoma

I want them so terribly bad. [Perhaps it would make a good Christmas list item?]

Birthday Black Forest Cake

Today is my mom's birthday.
{yay}

I really don't like buying gifts because it's so hard to pick something.
{I'm seriously dreading Christmas shopping this year}
So, I had planned on making my mother a cake as her gift, but she told me not to.
{sad}

So...
I'm going to share with you the recipe I intended to use {and a picture}.

Williams-Sonoma Recipe ~ Black Forest Cake
Ingredients
Cake:
1/2 cup cake flour
1/2 cup Dutch-process cocoa powder
6 eggs, at room temperature
1 tsp. vanilla extract
3/4 cup granulated sugar
8 Tbs. (1 stick) unsalted butter, melted and cooled to room temperature
Sugar Syrup:
1/4 cup granulated sugar
1/4 cup water
Filling & Frosting:
2 1/2 cups heavy cream
2 Tbs. confectioners' sugar
1 tsp. kirsch
Poached cherries (see note above)
Semisweet (plain) chocolate curls

Directions
Preheat an oven to 350°F. Line the bottom of a 9-by-3-inch round cake pan with parchment paper.

To make the cake, sift together the flour and cocoa powder onto a sheet of waxed paper; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, vanilla and granulated sugar on high speed until tripled in volume, about 5 minutes. Remove the bowl from the mixer. Sift the flour mixture over the egg mixture in 2 additions and carefully fold in with a large rubber spatula. Fold a large dollop into the melted butter, then fold back into the egg mixture.

Pour the batter into the prepared pan and smooth the top. Bake until the cake is puffed, 30 to 35 minutes. Transfer the pan to a wire rack and let cool completely.

To make the sugar syrup, in a small saucepan over medium heat, combine the granulated sugar and water. Bring to a boil, stirring occasionally until the sugar dissolves. Remove from the heat and let cool to room temperature.

To make the filling and frosting, in the bowl of an electric mixer fitted with the whisk attachment, beat the cream and confectioners' sugar until medium-stiff peaks form. In a small bowl, combine the kirsch and the sugar syrup.

Run a table knife around the edge of the pan and un-mold the cake onto a work surface. Turn the cake right side up, leaving the parchment paper in place. Cut the cake horizontally into 3 equal layers. Put the top layer, cut side up, on a serving plate. Brush with some of the syrup, then spread with about one-fourth of the whipped cream. Strew the cherries over the cream (reserve 1 cherry for garnish), leaving a 1/2-inch border of cream around the edge. Position the middle cake layer on the cream. Brush with some of the syrup and spread with another one-fourth of the cream. Position the third cake layer, cut side down, on the cream and peel off the parchment paper. Brush with the remaining syrup. Spread the remaining whipped cream on the top and sides of the cake.

Press the chocolate curls onto the top of the cake. Put the reserved cherry in the middle. Refrigerate until ready to serve. Serves 8 to 10.

{directions, ingredients, and photo via Williams-Sonoma}