Thursday, August 22, 2019

PUMPKIN CHEESECAKE WITH OREO'S

INGREDIENTS
For the crust:
  • 2 ½ cups Oreo cookie crumbs, about 26 Oreo Cookies
  • 6 tablespoons unsalted butter, melted
For the cheesecake filling:
  • 16 oz cream cheese, softened
  • 1 cup brown sugar
  • 1 ½ cup pumpkin pure
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream
For garnish:
  • 10 Oreos, crushed
  • INSTRUCTIONS
    To make crusts:
    1. Finely crush the cookies in a food processor, add melted butter and blend until it's all moistened
    2. Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
    3. Place in the freezer while you make the filling
    To make cheesecake filling:
    1. In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
    2. In separate bowl whip heavy cream until soft peaks form add vanilla extract and continue mixing until stiff peaks form
    3. Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
    4. Spread ⅓ cheesecake filling into the bottom of the Oreo crust
    To make pumpkin cheesecake filling:
    1. To the remaining cheesecake filling add pumpkin pure and pumpkin spice and stir until fully combined
    2. Carefully spread the pumpkin cheesecake filling on top of the cheesecake filling
    3. Set in the fridge to firm
    4. Refrigerate for at least 3-4 hours or until set
    5. When the topping is set and cooled run a thin knife around the sides and remove the springform pan sides
    6. Garnish with additional whipped cream and crushed Oreos if desired
    7. Serve
    8. WELL ENOUGH PUMPKIN DESSERTS TODAY  I HAVE TO START CRAFTING BEFORE THERAPY                      !!!!!!!!!!!!!!!

MINI PUMPKIN BUNDT CAKE

INGREDIENTS
For the Bundt cake:
  • 15 oz can pumpkin puree
  • ¾ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup evaporated milk
  • ⅔ cup flour
  • 2 teaspoon pumpkin pie spice
  • Pinch of salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
For cream cheese filling:
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
White candy melts
  • Orange candy melts
  • 6 pretzel sticks
  • INSTRUCTIONS
    To make Bundt cake:
    1. Preheat oven to 350F.
    2. Coat 12 mini silicone fluted bundt molds with nonstick spray or grease your 12 mini Bundt pans
    3. In a bowl stir together flour, pumpkin pie spice, salt, baking powder and baking soda
    4. In a medium bowl, mix the pumpkin puree with granulated sugar, eggs, vanilla extract and evaporated milk
    5. Add dry ingredients in the pumpkin mixture and mix until just combined
    6. Fill each Bundt pan with ⅓ cup of the mixture
    7. Bake for 20 minutes
    8. Allow to cool in pan for about 10 minutes before inverting onto wire rack
    To make cream cheese filling:
    1. In a bowl, beat the cream cheese until smooth
    2. Add powdered sugar and vanilla extract and mix until well incorporated
    To assembly:
    1. If the Bundt cake have large puffed tops, use a sharp serrated knife to cut off the tops so that that they are completely flat
    2. Pipe or spread cream cheese filling onto the bottom of one mini Bundt cake and press a second cake on top to form a pumpkin shape
    3. Repeat with the remaining cakes, until you have 6 small pumpkins
    To make decorate:
    1. Melt the candy melts according to the directions on the bag
    2. Place in a two separate small baggies and cut a small hole in one corner
    3. Carefully drizzle over to mini pumpkin Bundt
    4. Place pretzel sticks as the pumpkin stems and serve
    NOTES
    The pumpkin Bundt cake can be made several days in advance and kept, well-wrapped in plastic until you are ready to assemble them

PEANUT BUTTER PUMPKIN NO-BAKES

INGREDIENTS
  • 1 cup creamy peanut butter
  • ½ cup butter, softened
  • 3-4 cups powdered sugar
  • Orange food coloring
  • Chocolate chips, optional
  • INSTRUCTIONS
  1. Beat the butter and peanut butter until creamy
  2. Slowly add powdered sugar until a soft dough forms
  3. Add orange food coloring in a little bit a time, until you reach the desired color and mix until color is uniform
  4. Scoop out tablespoons of the peanut butter mixture and roll into balls with your hands and place them onto a tray lined with baking paper
  5. Using a toothpick gently press into the sides and make creases to get pumpkin shape
  6. Repeat for all balls
  7. Gently place chocolate chips for the stems
  8. Refrigerate until ready to serve
  9. Store in a loosely sealed container for 1-2 days, or in the refrigerator for longer

PUMPKIN FOOD DAY

INGREDIENTS
For the crust:
  • 1⅔ cup graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar
For the cheesecake layer:
  • 16 ounces cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
For the pumpkin layer:
  • 1 cup pumpkin puree, canned (not pumpkin pie mix)
  • 2 eggs
  • ½ cup milk
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 envelope unflavored gelatin
  • ¼ cup water
For topping:
  • Whipped cream
INSTRUCTIONS
  1. Preheat oven to 325F, line a 9x13 baking dish with foil lightly spray with non-stick spray, set aside
To make crusts:
  1. In a medium bowl combine graham cracker crumbs, sugar and melted butter until all crumbs are moist
  2. Lightly press crumb mixture into prepared baking dish
To make cream cheese layer:
  1. In a mixing bowl, beat cream cheese until smooth, add in sour cream and sugar and beat again
  2. Add eggs, one at a time to cream cheese mixture, beating well after each addition
  3. Add vanilla extract and beat one more time
  4. Spoon mixture on top of prepared crust and spread evenly
  5. Bake for about 30-35 minutes or until just set
  6. Remove from the oven and cool completely on a cooling rock
  7. While the crust is cooling prepare the pumpkin layer
To make a pumpkin layer:
  1. In a medium saucepan set over medium low heat, combine pumpkin puree, eggs, brown sugar and granulated sugar, milk, pumpkin spice and cinnamon
  2. Cook and whisk every few minutes for 10 minutes
  3. Remove from the heat and whisk in the vanilla extract
  4. In a small sauce pan, sprinkle the gelatin over the water and allow 5 minutes to soften
  5. Turn heat to low and stir to melt gelatin completely
  6. Remove to heat
  7. Add gelatin mixture to pumpkin mixture and combine until smooth
  8. Pour the pumpkin mixture over the cooled cream cheese layer and place in the refrigerator to chill for several hours or overnight
  9. Cut into bars
  10. Serve with whipped cream if desired

Wednesday, August 21, 2019

Tuesday, August 20, 2019

WIDE AWAKE

    Well, have been awake since 3:50.  I tried to go back to sleep but it didn't work............to much going on in my brain. I need to stop thinking . I shouldn't have made the coffee, I've had two cups already........I can't be tired today because I have therapy.
     I turned the fan and light on in my studio but I'm not ready to work yet.So I guess I will mess with the computer for a while till my creativity gets going............
                            GOOD MORNING ALL

Easy Kolacky

Ingredients                                                                 1 (8 ounce) package cream cheese, softened
1 cup butter
1/2 cup confectioners’ sugar
2 cups all-purpose flour
1 (12.5 ounce) can apricot fruit filling (such as Solo(R))
1/4 cup confectioners’ sugar for dusting

Directions
Place the cream cheese and butter in a large bowl; beat with electric mixer until smooth and creamy. Beat 1/2 cup of confectioners’ sugar into the butter mixture. Slowly beat in the flour; mix well. Cover bowl and refrigerate at least 3 hours, or overnight.
Preheat an oven to 375 degrees F (190 degrees C).
On a well floured board, roll out chilled dough to 1/8 inch. Use a pizza wheel to cut dough into 2 1/2 inch squares. Spoon approximately 2 teaspoons of filling in the center of each square; do not overfill. Fold opposite corners of each square into the middle to encase dough, pinching dough together in center. Filling should peek out a little at each end. Transfer cookies to an ungreased baking sheet.
Bake the kolacky in the preheated oven until set but not brown, about 12 minutes. Remove to racks to cool. Dust cooled kolacky with remaining powdered sugar.
When I was growing up  the aunts would all make cookies for Christmas. Aunt Mary would always  make these. It would also be the aunts job to make the cookie table for any weddings.

Best Bud

  He is my best friend,he stays right by my side . I wonder how he will react when hopefully I don't need the w/c anymore. ...