Archive of ‘Eat & Drink’ category

Pumpkin not just for pie!


Pumpkin Shakes

These pumpkin shakes are such a festive {and simple} treat for the fall season. An easy treat to whip up for a festive snack – try this pumpkin shake recipe.

To make this simple shake:

Mix 1/2 cup pumpkin puree

1 cup vanilla ice cream

1/2 cup milk

a pinch of cinnamon

Told you it was simple!

Recipe from Martha Stewart

Share on FacebookPin it on PinterestShare on Twitter

Yummm….Pumpkin Cheescake

For a delicious fall dessert, try this modern take on the traditional pumpkin pie. This Pumpkin Cheesecake is sure to dazzle the taste buds of all your party guests!

Serves 16
Cook Time 1 hour 15 minutes
Total Prep 2 hours
Chill Overnight
Crumb Crust

1 cup graham-cracker crumbs
3 tablespoons margarine or butter, melted
2 tablespoons sugar

Pumpkin Filling

2 packages (8 ounces each) cream cheese, softened
1 1/4 cup sugar
1 can (15 ounces) pure pumpkin, (not pumpkin-pie mix)
3/4 cup sour cream
2 tablespoons bourbon, or 2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 large eggs

Sour-Cream Topping

1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla extract

DIRECTIONS

1. Preheat oven to 350 degrees. In 9″ by 3″ spring form pan, with fork, stir graham-cracker crumbs, melted margarine or butter, and sugar until moistened. With hand, press mixture onto bottom of pan. Tightly wrap outside of pan with heavy-duty foil to prevent leakage when baking in water bath later. Bake crust 10 minutes. Cool completely in pan on wire rack.

2. In large bowl, with mixer at medium speed, beat cream cheese until smooth; slowly beat in sugar until blended (about 1 minute) scraping bowl often with rubber spatula. With mixer at low speed, beat in pumpkin, sour cream, bourbon or vanilla, cinnamon, allspice, and salt. Add eggs, 1 at a time, beating just until blended after each addition.

3. Pour pumpkin mixture into crust and place in large roasting pan. Place pan on oven rack. Carefully pour enough boiling water into pan to come 1 inch up side of spring form pan. Bake cheesecake 1 hour 10 minutes or until center barely jiggles.

4. Meanwhile, prepare Sour-Cream Topping: In small bowl, with wire whisk, beat sour cream, sugar, and vanilla until blended. Remove cheesecake from water bath, leaving water bath in oven, and spread sour-cream mixture evenly over top. Return cake to water bath and bake 5 minutes longer.

5. Remove cheesecake from water bath to wire rack; discard foil. With small knife, loosen cheesecake from side of pan to help prevent cracking during cooling. Cool cheesecake completely. Cover and refrigerate cheesecake at least 6 hours or overnight, until well chilled. Remove side of pan to serve.

Recipe from Good House Keeping. photo by Brian Hagiwan

Share on FacebookPin it on PinterestShare on Twitter

Halloween Spirits

Sure Halloween is about kiddos in cute costumes and loads of sugary sweets….. but adults can have fun too! This Halloween serve a spooky themed wine and let your guests get a kick out of the fun and ghostly labels. If you are going to be a guest this Halloween, a bottle of Halloween-themed wine would make for a fabulous hostess gift to bring along.

Buy online at Vampire Vineyards or at your local Cost Plus World Market (along with a variety of other Halloween wines).

Vampire Merlot

*Instead of your typical wine glass charms, try placing one of those toy spider rings your kids get around each glass stem. So fun!

*Serve simple appetizers and use these “toxic” food picks to label them. Find online at Martha Stewart Crafts.

Share on FacebookPin it on PinterestShare on Twitter

1 25 26 27