Mini Bourbon Pumpkin Cheesecakes

Thanksgiving is a time for feasting, and I rarely have room for dessert. I wanted to make something small and light, so I decided to make mini cheesecakes. These were the perfect size, and I was able to save a few calories by using lighter cream cheese. The little cheesecakes were absolutely amazing, and I didn't even feel guilty after eating one. The pumpkin flavor takes the stage, and the booze gives a nice little kick. Top them with whipped cream and chopped pecans, and you'll have yourself a nice little bite-sized dessert.

I had a little extra filling left over after I filled my mini cheesecake pan. Had I known this would happen, I would have reserved extra crust and made little cheesecakes in cupcake papers. If you don't have a cheesecake pan, feel free to make these in cupcake papers.


Mini Bourbon Pumpkin Cheesecakes

Ingredients:

Crust
1 cup Graham cracker crumbs
2 Tablespoons finely ground pecans
2 Tablespoons sugar
Pinch of salt
2 Tablespoons melted butter

Filling
8 ounces cream cheese (1/3 less fat), softened
1/2 cup sugar
1/4 cup brown sugar
7 ounces pumpkin (about half a can)
2 eggs
2 Tablespoons Bourbon
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice


Directions:

Crust
Preheat the oven to 350-degrees F, and prepare the cheesecake pan by coating with a nonstick cooking spray. Mix together the first four ingredients. Add the melted butter, and mix with a fork until evenly moist. Press about two tablespoons of the mixture into the bottoms of a mini cheesecake pan. Bake for about 5-8 minutes or until slightly browned. Allow to cool completely.

Filling
Using an electric mixer combine the cream cheese, sugar, and brown sugar and mix until completely combined. Add the pumpkin and eggs one at a time until combined. Add in the remaining ingredients and mix until smooth. Pour the batter into the cups evenly and bake at 350-degrees F for about 20 minutes or until the cheesecakes are set. Allow them to cool and then carefully remove each cake from the pan.


Source: Dessarts; Originally adapted from Cooking Light

Pecan Pie Ice Cream

Thanksgiving is right around the corner, and I thought this was the perfect time to try out this new ice cream recipe. The crumbled pie crust and caramelized pecans really help it capture all of the flavors of pecan pie. It's like eating a piece of pie with a scoop of ice cream on top.... just how I like it!

If you choose to make this ahead instead of eating right away, let it sit on the counter for about 20 minutes to let it soften. It scoops much easier this way. Top it with extra pecans and/or pie crust, and serve.


Pecan Pie Ice Cream

Ingredients:
1 whole frozen pie crust, store bought
1 Tablespoon unsalted butter
1/4 cup light brown sugar
1/4 cup granulated sugar
1 cup pecan halves
1 cup cold whole milk
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups cold heavy cream

Directions:
Cook the pie crust according to package directions. Let cool, and break into bite sized pieces.

To caramelize the pecans, add the butter, 1/4 cup granulated sugar, and 1/4 cup light brown sugar to a skillet and cook over medium heat until butter is melted. Stir in the pecans, and cook until the sugars dissolve and begin to caramelize the nuts. Remove the nuts from the pan and place on parchment paper, allowing them to cool completely. Once the pecans are cooled, pulse them in a food processor. Do not pulse them into a fine texture, as you want bits and pieces to be throughout your ice cream.

To make the ice cream, begin by adding the milk and 1/4 cup granulated sugar to a mixing bowl. Mix with a whisk until all of the sugar dissolves. Add in the vanilla extract and the heavy cream and whisk to combine.

Assemble your ice cream maker, and turn it on, adding in your cream mixture. Let the mixer spin for about 30 minutes.

Once the ice cream is frozen, mix in the caramelized pecans and pie crust pieces. Serve right away or store in the freezer.

Source: Tasty Kitchen

Creamy Baked Fettuccine with Asiago and Thyme

I participated in another recipe swap this week, and I'm so glad I did. I've been in a rut lately when it comes to cooking. Poor hubby! This forced me back into the kitchen, and it turned out to be absolutely amazing. I debated on whether to halve the recipe or make the whole thing, and I'm so glad I made the whole thing. It made a great dinner (along with garlic breadsticks) for a few nights. I loved the addition of thyme, but my man said he could have done without it.

The recipe originally calls for creme fraiche, but my grocery store doesn't carry that. I had to make my own, which was pretty easy (and probably cheaper). See the recipe at the bottom of this post if you choose to make your own creme fraiche (I doubled the recipe).


Creamy Baked Fettuccine with Asiago and Thyme

Ingredients:
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup (I bought a 0.54 ounce block)
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 Tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions:
Preheat oven to 375-degrees F.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but not firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.

In a large bowl, combine the 2 cups Asiago, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated.

Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup Asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes, and serve.

Source: Sweet Beginnings, originally from Giada De Laurentiis

Creme Fraiche
Ingredients:
2 Tablespoons buttermilk, room temp
1 cup heavy whipping cream

Directions:
Heat heavy whipping cream over very low heat until it reaches body temperature (not to exceed 100-degrees F). Remove from heat and pour into a glass bowl or jar. Add buttermilk, and give it a couple of stirs. Seal the bowl or jar with a lid, and let it sit in a warm place (about 75-degrees) for 12 to 36 hours until it thickens.

Stir the thickened creme fraiche and store in the refrigerator for up to 10 days.

Source: Ehow Food

Baked Southwestern Spaghetti

I'm a sucker for anything with a southwestern flair, and I've been thinking about this recipe ever since I first saw it on Blog Chef.  The meal came together pretty quickly since I was able to do most of the prep work as the noodles were cooking. This will definitely be a meal that I make again. The southwestern spices give the beef a nice flavor, and I love the cilantro sprinkled on top.

I haven't tried to freeze it yet, but I would imagine that it would freeze pretty well if you freeze it before baking. I like to make several small individual casserole dishes for this reason (and for portion control.... and I need portion control with this meal!).

Baked Southwestern Spaghetti


Ingredients:
8 ounces spaghetti noodles, cooked according to package directions
1/2 cup milk
1 egg
1 pound ground beef
1 medium onion, chopped
1 bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) cans tomato sauce
3/4 cup shredded cheddar cheese
3/4 cup shredded Monterey Jack cheese
Cilantro, for garnish

Directions:
Preheat oven to 425-degrees.

In a large bowl (or in the pot you boiled the spaghetti in), combine the drained cooked noodles with milk and egg. Mix well. Spray a 9x13-inch (or several individual) casserole dish, and pour the noodle mixture into the bottom.

In a large skillet brown ground beef, onion, bell pepper, and garlic. Drain. Add chili powder, cumin, oregano, salt and pepper. Stir and cook for 2 minutes. Stir in the tomato sauce and cook for 2 more minutes.

Spread the meat sauce over the spaghetti noodles. Top with cheese. Place into the oven and bake for 10 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro.

Makes about 6 servings.

Source: Blog Chef

Pumpkin Spice Latte Granola

One of my favorite things about Fall is the pumpkin recipes sprouting up everywhere in the blog world. Pumpkin is one of my very favorite flavors, and I love to experiment with pumpkin recipes. Last year I made pumpkin granola, and it was a huge hit. I found a recipe for a pumpkin spice latte granola, and I couldn't resist trying it out. I don't go to Starbuck's much, but I do love their pumpkin spice lattes during this time of year.

This recipe is definitely a keeper. I combined the original recipe with the pumpkin granola recipe that I made last year, and it turned out perfectly.  Since I like to munch on granola at night, I used caffeine-free coffee grounds (pumpkin spice flavored). Otherwise, I would be up all night.

Feel free to play with proportions and ingredients. Granola is not an exact art. That's what's so great about it. If you don't use seeds, just increase the amount of oats, nuts, or dried berries. Get creative! I think next time I'll add some chocolate covered espresso beans after it cools. That would kindof make it like a pumpkin spice mocha. I like!


Pumpkin Spice Latte Granola


Ingredients:
3 1/2 cups rolled oats (not quick cooking)
2  1/2 cups dried cranberries
1 cup pecans, chopped
2 Tablespoons chia seeds
1/4 cup flax seeds
1/4 cup applesauce
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup agave nectar (or maple syrup)
1/2 cup brown sugar
1 1/2 Tablespoons coffee grounds
1/2 teaspoon salt
2 Tablespoons pumpkin pie spice
1 Tablespoon coconut oil (or canola oil)

Directions:
Preheat oven to 350-degrees.

Combine the first 5 ingredients (oats through flax seeds) in a bowl.

In another bowl mix the next 8 ingredients (applesauce through pumpkin pie spice).
Gently stir the dry ingredients into the wet ingredients. Drizzle and toss with coconut oil until evenly coated.

Spread on a foil-lined baking sheet and bake for about 45 minutes, stirring every 15 minutes, or until golden brown.

Source: adapted from Spoonful of Sugar Free

Dark-Chocolate Skeleton Cookies

I saw this idea in Cooking Light magazine last month, and I knew I had to make them. Mine didn't turn out as cute as the ones in the magazine (I need to work on my piping skills), but they were so much fun to make. Not to mention, they tasted amazing, too! I kept telling my husband that they taste like chocolate ice cream. They are probably some of the most delicious cookies I've ever tasted. The batter doesn't produce very many cookies, so double the recipe if you'd like to make more. I made about 12 cookies with this batch and mailed them to my cousin. It will be a miracle if they made it without any broken bones.


Dark-Chocolate Cookies

Ingredients:
3/4 cup all-purpose flour, plus more for surface
1/3 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
6 Tablespoons unsalted butter, softened
3/4 cup powdered sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 batch Royal Icing

Directions:
Preheat oven to 325-degrees F.

Whisk the flour, cocoa, and salt together in a bowl. In another bowl, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. Gradually add flour mixture, beating to combine. Shape dough into 2 disks (I only did one disk), wrap in plastic, and freeze until firm, about 15 minutes.

Working with 1 disk at a time, roll out dough to 1/8-inch thickness on a lightly floured surface. Using a gingerbread cookie cutter, cut out shapes. (Return dough to freezer if it softens.) Space dough shapes 1 inch apart on parchment-lined baking sheets. Freeze until firm, about 15 minutes (oops... I forgot to do this, and they turned out fine). Brush off excess flour.

Bake cookies, rotating sheets once, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack, and let cool completely.

Use royal icing to decorate the skeletons.

Source: Martha Stewart

Brie & Brisket Quesadillas

My husband always compliments my cooking, and that's one of the reasons I love him so much. But I know that he really-really-really enjoys the meal when he tells me that he could eat that particular dish once a week. This is one of those meals. In fact, I think he said he could eat it twice a week. At that moment, I knew that I had won his heart all over again. And the best part about the whole thing is that the brisket cooked while I was at work, thanks to my trusty crockpot. Awesomeness!

I never would have thought to pair brie cheese with a beef brisket, but it was a genius idea that Jason and Shawnda came up with. The original recipe pairs a mango bbq sauce with these, but I was itching to use the chili sauce that my aunt canned a couple of months ago. It's my grandmother's recipe that we always ate on our black eyed peas, but it also goes well on burgers, quesadillas, hot dogs, and whatever else you fancy. Feel free to use your favorite bbq sauce, salsa, or chutney. You can also omit it all together, as it will be delicious with just the beef and cheese.


Brie & Brisket Quesadillas

Ingredients:
3 pound brisket
Salt
Pepper
1 Tablespoon chili powder
3 cloves garlic, minced
16-ounces (2 cups) Dr. Pepper (not diet)
Chili sauce (or chutney, bbq sauce, salsa, etc.)
8 (8-in) flour tortillas
8 ounces Brie cheese, thinly sliced
1 cup Monterrey Jack cheese, shredded
Cooking spray
Cilantro, for garnish (optional)


Directions:
To make the brisket, rub with salt, pepper, chili powder, and garlic. Place brisket in the crockpot, and pour the Dr. pepper over the meat. Cover crockpot, and cook on LOW for 8 hours.

Remove from the crockpot and let meat rest on a cutting board for 15 minutes. Slice against the grain about 1/8- to 1/4-inch thick.

To assemble the quesadillas, heat a griddle or large pan over medium-high heat. Lay out the tortillas. Divide the meat, brie, and Monterrey Jack cheese between the tortillas, placing the meat and cheese on one half of each tortilla. Top with a spoonful or two of chili sauce, and fold the other half of the tortilla over. Spray one side of the tortilla with cooking spray, and place on the hot pan. Cook until crispy. Spray the other (top) side of the tortilla with cooking spray, and flip over. Cook until crispy. Remove from heat, and serve immediately. Garnish with cilantro, and serve with sour cream, avocado, and extra chili sauce.

Source: Confections of a Foodie Bride

Jalapeno-Pepper Jack Cornbread Biscotti

Soups are one of my go-to meals during the fall and winter months. I usually serve some sort of bread on the side for dipping, but sometimes regular bread or cornbread can get boring. I found this recipe while flipping through the October issue of Southern Living, and I knew that I needed to make this soon. They have several variations, and I'm eager to try them all (see bottom of post for other variations).

My man gave these the stamp of approval served alongside a bowl of chili (I served them with Pumpkin Turkey Chili). They didn't get as hard as the biscotti that I've made in the past. I'm not sure if it's because I didn't bake them long enough or if this is how they're supposed to be. Regardless, they were delicious, and I'll make them again and again.


Jalapeno-Pepper Jack Cornbread Biscotti

Ingredients:
2 (6-ounce) packages buttermilk cornbread-and-muffin mix (I used Martha White brand)
1 cup (4-ounces) shredded Pepper Jack cheese
1 jalapeno, seeded and finely chopped
1/4 cup cold butter, cut into pieces
3 large eggs, divided
1/4 cup buttermilk

Directions:
Step 1:
Preheat oven to 350-degrees. Combine cornbread mix, 3/4 cup grated Pepper Jack cheese, and chopped jalapeno in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Step 2:
Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute, and process just until well moistened. (Batter will be thick.)

Step 3:
Spread dough into a 12- x 4-inch rectangle on a parchment paper-lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Step 4:
Bake at 350-degrees for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack for 10 minutes. Reduce oven temperature to 300-degrees.

Step 5:
Gently slide loaf (on parchment paper) onto a cutting board, and cut loaf diagonally into a 1/2-inch thick slices using a serrated knife. Place slices, cut sides down, on a baking sheet lined with a new sheet of parchment paper.

Step 6:
Bake at 300-degrees for 15 to 20 minutes on each side or until golden and crisp. Let cool on a baking sheet on a wire rack 15 minutes. Serve warm. Store in an airtight container up to 3 days, or freeze up to 2 weeks.


Other Variations:

Parmesan-Pepper Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Add 2 teaspoons pepper and 3/4 teaspoon chopped fresh rosemary to food processor in Step 1. Proceed as directed.

Bacon-Cheddar-Chive Cornbread BiscottiOmit jalapeno. Substitute 1 cup shredded sharp Cheddar cheese for the Pepper Jack. Add 1 tablespoon chopped fresh chives and 4 cooked bacon slices, crumbles, to food processor in Step 1. Proceed as directed.

Parmesan-Garlic Cornbread BiscottiOmit jalapeno. Substitute 1 cup freshly grated Parmesan cheese for the Pepper Jack. Reduce eggs to 2. Add 1 large garlic clove, minced, and 1/4 teaspoon salt to food processor in Step 1. Brush 2 tablespoons melted butter on top of dough rectangle before baking. Proceed as directed.

Source: Southern Living October 2011 Issue

Loaded Baked Potato Soup

The theme of this recipe swap was soups and stews. I received this recipe from Sarah of Taste of Home Cooking. I've made loaded baked potato soup before with a slightly different recipe, but this time I took Sarah's advice and left the skins on the potatoes. I love potato skins; plus, they have lots of nutrients and fiber that I didn't want to miss out on. Aubrey and I both enjoyed this recipe. He even had a second bowl.

In order to save some calories, I used skim milk and fat free half-and-half. I was going to use turkey bacon instead of the pork kind, but forgetful me left it out on the counter to thaw last night and forgot to stick it in the fridge before I went to bed. Geez! That's why you don't see it in the picture; I didn't want to risk it.


Loaded Baked Potato Soup
Ingredients:
5 medium Yukon gold potatoes
1 stick of unsalted butter
1/2 cup flour
1 medium yellow onion, diced
3 cloves garlic, minced
6 cups milk
2 cups half-and-half (or fat-free)
3 Tablespoons fresh chives or green onions, chopped
8 strips bacon, cooked and chopped
1/2 cup plain Greek yogurt (or sour cream)
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1 cup grated cheddar cheese

Directions:
Wash potatoes and poke holes all over with a fork. Bake potatoes at 350-degrees for about an hour or until cooked completely through. When potatoes have cooled, dice and put to the side. You may leave the skin on, if you like.

Melt butter in a large dutch oven or pot over medium heat. Add onions and saute for 3 minutes. Add garlic and saute a minute longer. Add the flour and whisk until combined and smooth (about a minute).

Pour in milk, two cups at a time combining the roux until fully incorporated. Whisk in the half-and-half. Turn the heat up to med-high, and bring to a simmer. Let simmer gently for about 5 minutes, stirring occasionally.

Remove from heat or turn to low heat, and add potatoes and chives. Use a masher and mash potatoes until soup becomes thick. (You can do this beforehand in a food processor, or mash in a separate bowl.)

When soup is the desired consistency, whisk in Greek yogurt and cheese. Top with bacon, additional cheese, and chives.

Source: barely adapted from A Taste of Home Cooking

Donut Hole Acorns

Last week I had a meeting in the city that I grew up in. I always enjoy meetings there because I get to see my family and friends. My mom was in charge of helping with a reception for the new teachers at her school. She wanted to make these acorns for the "Fall themed" reception, and she didn't have to twist my arm too hard to get me to help.

We used peanut butter and chocolate jimmies for the acorn top, but we both agreed that Nutella and toffee bits would taste better.  You can make these the night before or the day of serving. If you make them too far in advance, they will dry out.

What you'll need to make these:

Donut holes
Nutella (or peanut butter)
Toffee bits (or chocolate jimmies)
Pretzel sticks, broken in half


The directions are pretty much self-explanatory.  Dip the donut hole in the Nutella (or peanut butter), making sure to cover about 1/3 of the top. Then roll it in the toffee bits (or jimmies). Stick a half of a pretzel stick in the top and set on wax paper. Keep in a covered container until serving time.

Source: Gracious Rain