Tag Archives: christmas

A change of pace…

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Normally, I simply put up my favorite recipes with a snippet of why it’s my favorite.. Today, I am gonna do something differently!

I am deep in the trenches of Christmas time with my baking. If you were to see my kitchen right now, there isn’t a counter/table with any space open for more cookies, breads or candy. And to top it off, I am only half way finished!

Today, I stepped back and gazed at my creations, the same ones my grandma taught me that her grandma taught her and it made me happy that I was continuing with our family tradition. We don’t have much money, but every year since I was born, and years before that, my family would make up small trays of goodies to give to our neighbors, firefighters and teachers as a way of saying thanks. Some years, the trays weren’t as full as others, but there was always a little of everything.

My grandma doesn’t bake much anymore because of the arthritis in her hands, but man could she whip up some delicious treats when I was younger. Now-a-days, I have the honor of baking for her and my papa as well as others and it makes me feel good to see the smile on her face when I come home for Christmas with a basket of her favorite cookies.

What are some family traditions in your family during the holidays? If you haven’t started a family yet (or JUST did), do you plan on doing the things you did with your parents growing up??

 

 

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Pumpkin Toffee Cheesecake

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As we all know (thanks to the onset of fall weather!), the holidays are fast approaching. One of the most well-known crops being harvested during the fall season is pumpkins! Pumpkin can be used in TONS of recipes, and as a substitute for many things as well. Today, I will share with you a delicious recipe for Pumpkin Toffee Cheesecake. This recipe uses canned pumpkin, but I would completely recommend using fresh pumpkin!

 

Ingredients:

Crust-
1 3/4 cups shortbread cookies, crushed
1 tablespoon butter or margarine, melted

Cheesecake-
3 (8 ounce) packages cream cheese, softened
1 1/4 cups packed brown sugar
1 (15 ounce) can Pure Pumpkin (Libby’s)
2/3 cup Evaporated Milk
2 large eggs
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1 cup crushed toffee candies

Topping-
1 (8 ounce) container sour cream, at room temperature
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Caramel ice cream topping (optional)

 

Preheat oven to 350 degrees F. For Crust: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes. For Cheesecake: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven; top with toffee candy pieces. For Topping: Combine sour cream, granulated sugar and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Bake for 8 minutes. Cool completely in pan on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.