Creamy Pumpkin Cheesecake

 

Wow!  Do I ever feel behind this Christmas season, or what?  Let's see ... my tree is half-lit.  I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend.  After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights.  Really?  Sold out??  Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights.  Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind!  So, today I finally have come home with new lights.  Haven't put them on the tree yet, but I'm at least moving in the right direction.

Christmas shopping ... until today I hadn't completed one person yet.  Nope - not a one.  I used to be the "have-my-Christmas-shopping-done-by-July" type.  Not quite sure what's happened to me, but that has certainly changed!  I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list.  Progress!

Christmas cards ... haven't even thought about them.  Well, until right now to type this.

Baking? ... behind on that, too.

Oh well.  I will get all my Christmas preparation done.  I always do.  And to quote a friend, "I'm too blessed to stress!"  That's right! ... Life is good.  I am super blessed with great things in life.  Too blessed to stress.  Love that saying.

So what does all this have to do with creamy, dreamy Pumpkin Cheesecake?  Absolutely nothing.  Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago.  Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box.  So sweet.  I think that is one of the most wonderful, touching, and cherished gifts I've ever received.

So no matter how crazy holiday preparation gets, remember ...  "Too blessed to stress!"  And if you do get stressed, you can always eat cheesecake.  It helps. 

Pumpkin Cheesecake
Source:  A friend

Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract


Directions
Prepare the Crust:
1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper.

2.  Bake for 6-8 minutes.  Do not let it brown.

Prepare the Cheesecake:
3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well.

4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly.

Prepare the Topping:
5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night.

Enjoy!


This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.

 

Wow!  Do I ever feel behind this Christmas season, or what?  Let's see ... my tree is half-lit.  I experienced the age-old problem of burned out light strands while attempting to get the tree decorated this past weekend.  After stops at two stores earlier this week, I still had no lights ... they were sold out of white lights.  Really?  Sold out??  Two stores??? So the next day, I stopped at the drug store close to my house and picked up a few sets of lights.  Got them home and started to put them on the tree ... and can you guess? ... Yep, I had bought the wrong kind!  So, today I finally have come home with new lights.  Haven't put them on the tree yet, but I'm at least moving in the right direction.

Christmas shopping ... until today I hadn't completed one person yet.  Nope - not a one.  I used to be the "have-my-Christmas-shopping-done-by-July" type.  Not quite sure what's happened to me, but that has certainly changed!  I'm happy to report, though, after a whirl-wind afternoon of shopping, I'm able to check off five (and a 1/2) people on my list.  Progress!

Christmas cards ... haven't even thought about them.  Well, until right now to type this.

Baking? ... behind on that, too.

Oh well.  I will get all my Christmas preparation done.  I always do.  And to quote a friend, "I'm too blessed to stress!"  That's right! ... Life is good.  I am super blessed with great things in life.  Too blessed to stress.  Love that saying.

So what does all this have to do with creamy, dreamy Pumpkin Cheesecake?  Absolutely nothing.  Well, other than the fact that I am blessed to have been given this fabulous recipe by a friend of mine at my bridal shower seven years ago.  Each guest at the shower brought a favorite recipe to give to me, which the shower hostesses then slyly collected and placed in a monogrammed recipe box.  So sweet.  I think that is one of the most wonderful, touching, and cherished gifts I've ever received.

So no matter how crazy holiday preparation gets, remember ...  "Too blessed to stress!"  And if you do get stressed, you can always eat cheesecake.  It helps. 

Pumpkin Cheesecake
Source:  A friend

Ingredients
Crust:
1 1/2 c. graham cracker crumbs
1/4 c. granulated sugar
1 tsp. ground cinnamon
1/3 c. butter, melted

Cheesecake:
3 (8 oz.) packages cream cheese
1 c. granulated sugar
1/4 c. light brown sugar
2 eggs
1 (15 oz.) can 100% pure pumpkin
2/3 c. evaporated milk
2 T. cornstarch
1 1/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Topping:
1 (16 oz.) container sour cream
1/3 c. granulated sugar
1 tsp. vanilla extract


Directions
Prepare the Crust:
1.  Combine graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, and melted butter.  Press into the bottom of a 9" springform pan lined with parchment paper.

2.  Bake for 6-8 minutes.  Do not let it brown.

Prepare the Cheesecake:
3.  Make sure your cream cheese and eggs are at room temperature (this is important!).  Beat cream cheese, 1 cup granulated sugar, and brown sugar together until fluffy.  Beat in eggs, pumpkin, and evaporated milk.  Add cornstarch, 1 1/4 teaspoons ground cinnamon, and nutmeg.  Beat well.

4.  Pour into prepared crust.  Bake at 350 degrees for 55-60 minutes.  The edge should be set and the middle still moves slightly.

Prepare the Topping:
5.  Combine sour cream, 1/3 cup granulated sugar, and vanilla.  Spread over cheesecake.  Bake for 5 minutes more.  Refrigerate cheesecake over night.

Enjoy!


This post is linked with These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Friday Food hosted by Mom Trends, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes.

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Butterfly Cake

Our sweet, rambunctious, independent Ellia turned 2 last week.  She is full of life, laughs, and plenty of squeals......she loves babies, both real and dolls, she talks in 5-8 word sentences, she calls Corban "Pibben" and until just yesterday, said hiccup as "Hippup".  Irresistibly cute!  Now she says it correctly, which is still cute in her little voice, but it's just not the same.  

Ellia loves butterflies, so it was a no-brainer to make a butterfly cake for her birthday.  I ended up choosing this one from Betty Crocker.com - and made two of them, since each butterfly is made from one 9" cake layer.  I also made some flower cupcakes from another cake mix, because I didn't want to run out of cake!

Instructions:

1 cake mix, baked according to box directions in 2 9" rounds

Buttercream frosting of choice

Assorted candies for decoration - optional

Colored Sugar in desired colors

Fruit roll-ups 

After cake is completely cool, wrap in foil and freeze overnight if possible.  

Remove from freezer when you're ready to decorate and trim the top of the cakes if they're rounded.  

Then cut each circle exactly in half.  Cut out a little triangle out of each straight edge just below the center and use the cake pieces to form the body of the butterfly, as shown below.

  

Frost and decorate as desired, using fruit roll-ups for the antennae (or you could use licorice if you want).

I wanted to make them a little more detailed, but I just didn't have the time.  The lovely thing about butterflies is that really the sky is the limit on how you can decorate them - just be creative!  

And what little girl doesn't love butterflies?  

She really did like her cake, she was just a bit overwhelmed at the group of people staring at her and trying to get a smile out of her.

  

This is her big gift - the mac-daddy of all dolly strollers.  It's awesome.  There's little she loves more than pushing dolls around the house - and we figured we might as well get a nice, sturdy stroller that would last a few years.  This one most definitely will.  She could hardly believe it when Grant brought it out for her.  Her face was priceless.  

Our sweet, rambunctious, independent Ellia turned 2 last week.  She is full of life, laughs, and plenty of squeals......she loves babies, both real and dolls, she talks in 5-8 word sentences, she calls Corban "Pibben" and until just yesterday, said hiccup as "Hippup".  Irresistibly cute!  Now she says it correctly, which is still cute in her little voice, but it's just not the same.  

Ellia loves butterflies, so it was a no-brainer to make a butterfly cake for her birthday.  I ended up choosing this one from Betty Crocker.com - and made two of them, since each butterfly is made from one 9" cake layer.  I also made some flower cupcakes from another cake mix, because I didn't want to run out of cake!

Instructions:

1 cake mix, baked according to box directions in 2 9" rounds

Buttercream frosting of choice

Assorted candies for decoration - optional

Colored Sugar in desired colors

Fruit roll-ups 

After cake is completely cool, wrap in foil and freeze overnight if possible.  

Remove from freezer when you're ready to decorate and trim the top of the cakes if they're rounded.  

Then cut each circle exactly in half.  Cut out a little triangle out of each straight edge just below the center and use the cake pieces to form the body of the butterfly, as shown below.

  

Frost and decorate as desired, using fruit roll-ups for the antennae (or you could use licorice if you want).

I wanted to make them a little more detailed, but I just didn't have the time.  The lovely thing about butterflies is that really the sky is the limit on how you can decorate them - just be creative!  

And what little girl doesn't love butterflies?  

She really did like her cake, she was just a bit overwhelmed at the group of people staring at her and trying to get a smile out of her.

  

This is her big gift - the mac-daddy of all dolly strollers.  It's awesome.  There's little she loves more than pushing dolls around the house - and we figured we might as well get a nice, sturdy stroller that would last a few years.  This one most definitely will.  She could hardly believe it when Grant brought it out for her.  Her face was priceless.  

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Grandma's Baked Beans

You all are so lucky!  This is a secret family recipe that is AWESOME!!!  So awesome, I have to share it with you.  I never met my grandmother because she died when my mom was a teenager, but this is a favorite recipe my mom loved that her mom made when she was growing up.  My family eats these EVERY Thanksgiving & Christmas.  It is one of the sides I can't go without.  These are perfect for summer BBQ's as well & can actually be served WARM or COLD.  My family actually prefers them cold; my favorite is dipping my hot turkey/ham in some cold beans instead of gravy.  Call me crazy, but I dare you to try them both ways & see which way you prefer.    
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Grandma's Baked Beans

2 cups beans (we generally use pork & beans, whichever brand you prefer)
1 bay leaf
1/2 tsp dry mustard
2 Tbsp brown sugar
2 Tbsp finely chopped onion
1/4 cup dark molasses


Throw everything in a pot on the stove & simmer 30 min to 1 hour, stirring occasionally.  The longer the better :)

You all are so lucky!  This is a secret family recipe that is AWESOME!!!  So awesome, I have to share it with you.  I never met my grandmother because she died when my mom was a teenager, but this is a favorite recipe my mom loved that her mom made when she was growing up.  My family eats these EVERY Thanksgiving & Christmas.  It is one of the sides I can't go without.  These are perfect for summer BBQ's as well & can actually be served WARM or COLD.  My family actually prefers them cold; my favorite is dipping my hot turkey/ham in some cold beans instead of gravy.  Call me crazy, but I dare you to try them both ways & see which way you prefer.    
Pin It

Grandma's Baked Beans

2 cups beans (we generally use pork & beans, whichever brand you prefer)
1 bay leaf
1/2 tsp dry mustard
2 Tbsp brown sugar
2 Tbsp finely chopped onion
1/4 cup dark molasses


Throw everything in a pot on the stove & simmer 30 min to 1 hour, stirring occasionally.  The longer the better :)

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Alfajors with Coconut Milk Dulce de Leche (aka vegan caramel)

Alfajors are one of those amazingly simple yet delicious desserts popular in Spain and Latin America. I tried one for the first time when one of my friends came back from Argentina. After that, it seemed like these delicious caramel cookies were in every coffee shop coming alongside my espresso. It's funny how to are exposed to something for the first time and after that, you start to see it everywhere.

These cookies are different from the traditional alfajor because the lime zest cuts through the fat and sweetness of the caramel. Also, the coconut flavor adds an extra great dimension to the cookie. It tastes great on its own as an ice cream topping and is fantastic because it is essentially vegan caramel. I never thought I'd be able to find a vegan caramel sauce, but this is absolutely fantastic on sorbets and in these cookies.

Alfajors

Ingredients

• ¾ cups butter
• 1 cup sugar
• 1 egg
• 1 ½ tsp baking powder
• 2 cups flour
• 1 tsp vanilla or zest and juice of 1 lime
• ¼ tsp salt
• 1 cup dulce de leche

Directions

1. Preheat oven to 350 degrees
2. Cream together butter and sugar. Beat in egg and vanilla
3. Blend in salt, baking powder and flour until dough comes together
4. Shape dough into ¾ inch balls and press to flatten
5. Bake for 11 minutes until firm. Let cookies cool completely and fill with dulce de leche

Coconut Milk Dulce de Leche

Ingredients

• 14 oz coconut milk
• ¼ tsp salt
• ¾ cup packed brown sugar

Directions

1. Boil coconut milk, salt and sugar until thickened.

Alfajors are one of those amazingly simple yet delicious desserts popular in Spain and Latin America. I tried one for the first time when one of my friends came back from Argentina. After that, it seemed like these delicious caramel cookies were in every coffee shop coming alongside my espresso. It's funny how to are exposed to something for the first time and after that, you start to see it everywhere.

These cookies are different from the traditional alfajor because the lime zest cuts through the fat and sweetness of the caramel. Also, the coconut flavor adds an extra great dimension to the cookie. It tastes great on its own as an ice cream topping and is fantastic because it is essentially vegan caramel. I never thought I'd be able to find a vegan caramel sauce, but this is absolutely fantastic on sorbets and in these cookies.

Alfajors

Ingredients

• ¾ cups butter
• 1 cup sugar
• 1 egg
• 1 ½ tsp baking powder
• 2 cups flour
• 1 tsp vanilla or zest and juice of 1 lime
• ¼ tsp salt
• 1 cup dulce de leche

Directions

1. Preheat oven to 350 degrees
2. Cream together butter and sugar. Beat in egg and vanilla
3. Blend in salt, baking powder and flour until dough comes together
4. Shape dough into ¾ inch balls and press to flatten
5. Bake for 11 minutes until firm. Let cookies cool completely and fill with dulce de leche

Coconut Milk Dulce de Leche

Ingredients

• 14 oz coconut milk
• ¼ tsp salt
• ¾ cup packed brown sugar

Directions

1. Boil coconut milk, salt and sugar until thickened.

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Chai-Spiced Mixed Nuts

I'm back from a wonderful Thanksgiving weekend with my family!  I ate way too much food, relaxed watching movies with my Dad, shopped and shared wine with my Mom, watched a "Chopped" marathon on the Food Network (I love that show!), and just generally had a low-key and relaxing weekend.  I hope you had a wonderful Thanksgiving, too!

And now it's time to turn an eye toward Christmas.

About two weeks ago I started planning out Christmastime lessons for my classroom.  I can't believe Christmas is almost here already.  And I absolutely could not believe I had my 'December' folder out at school.  Truly, where is time going?  (As my hubby likes to say, "Life is like a roll of toilet paper ... the closer you get to the end, the faster it goes."  Nice, huh?)  Well, Christmas is almost here.  I've got my tree up ... it's not decorated yet, but the tree itself is up.  That's a start.  Hopefully, hubby will help me get the lights on it tomorrow.  And  I've started my holiday baking ... yay!  That's one of my favorite parts of the Christmas season.

So, in honor of the start of the Christmas season, I decided to share this recipe for Chai-Spiced Mixed Nuts.  These are delicious.  And would be perfect as little gifts or as nibbles at a holiday party.  And you know what else?  They're easy!!  Oh, how I love a recipe that's both delicious and easy! 

You start by simply tossing a combination of nuts with vanilla-laced egg white ... I used a mix of whole almonds, walnuts, and pecans.  Then sprinkle on a sugar-and-spice mixture, get everything good and coated, ...

Sugar-and-spice goodness

... and spread the nuts in a single layer on a baking sheet.

"Is it time for the sauna??"

Bake 'em up, and they'll develop a fabulously tasty sugar-and-spice flaky coating.  Soooooo good.

See the flaky sugar-and-spice coating?

Serve up a bowl and enjoy!  I've made two batches already, and shared with friends.  I am a huge chai fan ... so I think I see a few more batches in my near future.  Yum!

A bowl of yummy nibbles

Chai-Spiced Mixed Nuts
Source:  Adapted from Cooking Light magazine

Ingredients
1 T. vanilla extract
1 egg white
3 c. nuts (I used 1 c. each whole almonds, pecan halves, & walnut halves)
1/4 c. sugar
1 tsp. kosher salt
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
1/4 tsp. ground cardamom


Directions
1.  Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy.  Stir in nuts.

2.  Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl.  Sprinkle over nuts, tossing to coat.

3.  Place nut mixture on a baking sheet lined with parchment paper or foil.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off oven.

4.  Toss nuts, breaking pieces apart.  Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off).

5.  Cool to room temperature.  Store nuts in an airtight container at room temperature for up to a week.

Enjoy!




This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tasty Tuesday hosted by For the Love of Blogs, Tasty Tuesday hosted by Naptime Creations, These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Friday Food hosted by Mom Trends, Mingle Monday hosted by Add a Pinch, A Themed Baker's Sunday hosted by Cupcake Apothecary, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, Christmas in July, Iron Chef Mom.

I'm back from a wonderful Thanksgiving weekend with my family!  I ate way too much food, relaxed watching movies with my Dad, shopped and shared wine with my Mom, watched a "Chopped" marathon on the Food Network (I love that show!), and just generally had a low-key and relaxing weekend.  I hope you had a wonderful Thanksgiving, too!

And now it's time to turn an eye toward Christmas.

About two weeks ago I started planning out Christmastime lessons for my classroom.  I can't believe Christmas is almost here already.  And I absolutely could not believe I had my 'December' folder out at school.  Truly, where is time going?  (As my hubby likes to say, "Life is like a roll of toilet paper ... the closer you get to the end, the faster it goes."  Nice, huh?)  Well, Christmas is almost here.  I've got my tree up ... it's not decorated yet, but the tree itself is up.  That's a start.  Hopefully, hubby will help me get the lights on it tomorrow.  And  I've started my holiday baking ... yay!  That's one of my favorite parts of the Christmas season.

So, in honor of the start of the Christmas season, I decided to share this recipe for Chai-Spiced Mixed Nuts.  These are delicious.  And would be perfect as little gifts or as nibbles at a holiday party.  And you know what else?  They're easy!!  Oh, how I love a recipe that's both delicious and easy! 

You start by simply tossing a combination of nuts with vanilla-laced egg white ... I used a mix of whole almonds, walnuts, and pecans.  Then sprinkle on a sugar-and-spice mixture, get everything good and coated, ...

Sugar-and-spice goodness

... and spread the nuts in a single layer on a baking sheet.

"Is it time for the sauna??"

Bake 'em up, and they'll develop a fabulously tasty sugar-and-spice flaky coating.  Soooooo good.

See the flaky sugar-and-spice coating?

Serve up a bowl and enjoy!  I've made two batches already, and shared with friends.  I am a huge chai fan ... so I think I see a few more batches in my near future.  Yum!

A bowl of yummy nibbles

Chai-Spiced Mixed Nuts
Source:  Adapted from Cooking Light magazine

Ingredients
1 T. vanilla extract
1 egg white
3 c. nuts (I used 1 c. each whole almonds, pecan halves, & walnut halves)
1/4 c. sugar
1 tsp. kosher salt
3/4 tsp. ground cinnamon
3/4 tsp. ground allspice
1/4 tsp. ground cardamom


Directions
1.  Combine vanilla extract and egg white in a large bowl; stir with a whisk until foamy.  Stir in nuts.

2.  Combine sugar, salt, cinnamon, allspice, and cardamom in a small bowl.  Sprinkle over nuts, tossing to coat.

3.  Place nut mixture on a baking sheet lined with parchment paper or foil.  Bake at 325 degrees for 15 minutes.  Remove pan from oven.  Turn off oven.

4.  Toss nuts, breaking pieces apart.  Return pan to oven, and leave pan in oven for an additional 10 minutes (with the oven still turned off).

5.  Cool to room temperature.  Store nuts in an airtight container at room temperature for up to a week.

Enjoy!




This post is linked with Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Think Pink Sundays hosted by Flamingo Toes, Sundae Scoop hosted by I {heart} Naptime, Market Yourself Monday hosted by Sumo's Sweet Stuff, Mangia Mondays hosted by Shine Your Light, The Cure for the Common Monday hosted by Lines Across My Face, Savvy Homemade Monday hosted by Home Savvy A to Z, Tuesday Talent Show hosted by Chef in Training, Crazy Sweet Tuesday hosted by Crazy for Crust, Tea Party Tuesday hosted by Sweetology, Tasty Tuesday hosted by For the Love of Blogs, Tasty Tuesday hosted by Naptime Creations, These Chicks Cooked hosted by This Chick Cooks, Full Plate Thursday hosted by Miz Helen's Country Cottage, Foodie Friday hosted by Designs by Gollum, It's a Keeper Thursday hosted by It's a Keeper, Friday Food hosted by Mom Trends, Mingle Monday hosted by Add a Pinch, A Themed Baker's Sunday hosted by Cupcake Apothecary, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, Christmas in July, Iron Chef Mom.

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LIBBY'S Pumpkin Roll...slightly altered

Everyone loves a good jelly roll!  A pumpkin roll, in particular, is my favorite Thanksgiving dessert, because I will admit I am not a pumpkin pie kind of gal, but any other pumpkin treat, I usually love.  This recipe is one my family uses the whole holiday season.  I use LIBBY's recipe, with just a few alterations.  I prefer the flavor of pumpkin pie spice in the cake & my filling is slightly altered to make it a little lighter in texture (not calories) so after that big, heavy Thanksgiving or Christmas meal you can enjoy a treat without feeling like your dessert is sticking to your insides from a dense filling.  Plus, this is such an easy dessert to make ahead of time & freezes really well too.  I actually prefer to eat it slightly frozen (BONUS: it's easier to cut that way [frozen] too.)
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LIBBY's Pumpkin Roll, slightly altered by Amber (Dessert Now, Dinner Later)

Cake:

1/4 cup powdered sugar (to sprinkle on towel, extra for decoration)

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp pumpkin pie spice

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY's 100% Pure Pumpkin (not pie filling)

1.  Preheat oven to 375*F.  Grease 15x10 inch jelly-roll pan; line with wax paper (I prefer using parchment paper.)  Sprinkle a thin, cotton kitchen towel with powdered sugar.

2.  Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl.  Beat eggs & granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan (I like to use my offset spatula to spread it.)

3.  Bake for 13-15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.)  Immediately loosen & turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake & towel together, starting with narrow end.  Cool on wire rack.

Filling:

1-8oz pkg. cream cheese, at room temperature

3 Tbsp butter, softened

1/2 cup granulated sugar

1/2-8oz tub light cool whip

1.  Beat cream cheese & butter until light & fluffy, with no lumps.  Add sugar & mix until incorporated.  (The regular recipe has you mix powdered sugar with your cream cheese & butter, but cream cheese frosting can be real finicky if you don't do it right.  If you do it like the original recipe says, you may end up with a sticky, stringy, very soft frosting that won't hold it's shape well.) 

2.  Add cool whip & beat until everything comes together.  Your whipped topping should stiffen/peak up with the beaters, but on RARE occasion, it could possibly get stringy (due to the type of whipped topping you use), so keep an eye on it & stop when it looks like this: 

Your hand mixer should leave little ripples in the frosting.

3.  Carefully unroll cake.  Spread cream cheese mixture over cake (Love using my offset spatula for this as well.)  Re-roll cake. Wrap in plastic wrap & refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired. 

*If you are going to freeze the roll, go ahead & wrap a layer of foil over the plastic wrap.  Remove from freezer 30 minutes before cutting & serving.  

This is a recipe worth altering, I promise.  The flavors from the pumpkin pie spice come out a lot better than the cinnamon/cloves, & the filling is so light & refreshing making this pumpkin roll a great asset to top off your fabulous holiday meal (or any meal) with.

Everyone loves a good jelly roll!  A pumpkin roll, in particular, is my favorite Thanksgiving dessert, because I will admit I am not a pumpkin pie kind of gal, but any other pumpkin treat, I usually love.  This recipe is one my family uses the whole holiday season.  I use LIBBY's recipe, with just a few alterations.  I prefer the flavor of pumpkin pie spice in the cake & my filling is slightly altered to make it a little lighter in texture (not calories) so after that big, heavy Thanksgiving or Christmas meal you can enjoy a treat without feeling like your dessert is sticking to your insides from a dense filling.  Plus, this is such an easy dessert to make ahead of time & freezes really well too.  I actually prefer to eat it slightly frozen (BONUS: it's easier to cut that way [frozen] too.)
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LIBBY's Pumpkin Roll, slightly altered by Amber (Dessert Now, Dinner Later)

Cake:

1/4 cup powdered sugar (to sprinkle on towel, extra for decoration)

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 Tbsp pumpkin pie spice

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup LIBBY's 100% Pure Pumpkin (not pie filling)

1.  Preheat oven to 375*F.  Grease 15x10 inch jelly-roll pan; line with wax paper (I prefer using parchment paper.)  Sprinkle a thin, cotton kitchen towel with powdered sugar.

2.  Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in small bowl.  Beat eggs & granulated sugar in large mixer bowl until thick.  Beat in pumpkin.  Stir in flour mixture.  Spread evenly into prepared pan (I like to use my offset spatula to spread it.)

3.  Bake for 13-15 minutes or until top of cake springs back when touched.  (If using a dark-colored pan, begin checking for doneness at 11 minutes.)  Immediately loosen & turn cake onto prepared towel.  Carefully peel off paper.  Roll up cake & towel together, starting with narrow end.  Cool on wire rack.

Filling:

1-8oz pkg. cream cheese, at room temperature

3 Tbsp butter, softened

1/2 cup granulated sugar

1/2-8oz tub light cool whip

1.  Beat cream cheese & butter until light & fluffy, with no lumps.  Add sugar & mix until incorporated.  (The regular recipe has you mix powdered sugar with your cream cheese & butter, but cream cheese frosting can be real finicky if you don't do it right.  If you do it like the original recipe says, you may end up with a sticky, stringy, very soft frosting that won't hold it's shape well.) 

2.  Add cool whip & beat until everything comes together.  Your whipped topping should stiffen/peak up with the beaters, but on RARE occasion, it could possibly get stringy (due to the type of whipped topping you use), so keep an eye on it & stop when it looks like this: 

Your hand mixer should leave little ripples in the frosting.

3.  Carefully unroll cake.  Spread cream cheese mixture over cake (Love using my offset spatula for this as well.)  Re-roll cake. Wrap in plastic wrap & refrigerate at least one hour.  Sprinkle with powdered sugar before serving, if desired. 

*If you are going to freeze the roll, go ahead & wrap a layer of foil over the plastic wrap.  Remove from freezer 30 minutes before cutting & serving.  

This is a recipe worth altering, I promise.  The flavors from the pumpkin pie spice come out a lot better than the cinnamon/cloves, & the filling is so light & refreshing making this pumpkin roll a great asset to top off your fabulous holiday meal (or any meal) with.

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Cranberries & Brie on Lemon Thins ~ a great leftovers idea

One of my favorite parts of Thanksgiving is the leftovers.  I know ... many people loathe leftovers.  Not me.  I love them! 

For days after Thanksgiving day, my Mom, Dad, and I eat solely on leftovers.  (Hey, the Pilgrims' first Thanksgiving feast did last for three days, ya know!)  For each meal, Mom and I take all the leftovers out of the refrigerator, sprawl them across the counter, and each of us serves up whatever we're in the mood for.  I don't know why, but I just think these kind of meals are fun.  Sometimes we serve ourselves the leftovers 'straight up' ... and sometimes we get creative, seeing what new combinations and concoctions we can come up with.

Like Cranberries & Brie on Lemon Thins.  This is a great idea for leftover cranberry sauce.  Just spoon some of your leftover cranberries over a chunk of brie (this particular photo has my Cabernet Cranberry Sauce) and serve it with Meyer Lemon Cookie Thins.  I found my cookie thins at Trader Joe's, but you can find other brands at the 'regular' grocery store.

While any cracker would work for this, the sweet lemony flavor of the Meyer Lemon Cookie Thins with the tart cranberry and creamy brie are an amazingly wonderful combination.  These cookie thins also come in a gingerbread flavor, which I'd like to try with the cranberries, too.  Wonder if it would be as good?  I'll have to find out!

Happy Thanksgiving, everyone!  I wish you a very blessed and fabulous day with your families.  Oh, and remember to wear stretchy pants!



This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Market Yourself Monday hosted by Sumo's Sweet Stuff, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, 'Tis the Season Linky Party Series.

One of my favorite parts of Thanksgiving is the leftovers.  I know ... many people loathe leftovers.  Not me.  I love them! 

For days after Thanksgiving day, my Mom, Dad, and I eat solely on leftovers.  (Hey, the Pilgrims' first Thanksgiving feast did last for three days, ya know!)  For each meal, Mom and I take all the leftovers out of the refrigerator, sprawl them across the counter, and each of us serves up whatever we're in the mood for.  I don't know why, but I just think these kind of meals are fun.  Sometimes we serve ourselves the leftovers 'straight up' ... and sometimes we get creative, seeing what new combinations and concoctions we can come up with.

Like Cranberries & Brie on Lemon Thins.  This is a great idea for leftover cranberry sauce.  Just spoon some of your leftover cranberries over a chunk of brie (this particular photo has my Cabernet Cranberry Sauce) and serve it with Meyer Lemon Cookie Thins.  I found my cookie thins at Trader Joe's, but you can find other brands at the 'regular' grocery store.

While any cracker would work for this, the sweet lemony flavor of the Meyer Lemon Cookie Thins with the tart cranberry and creamy brie are an amazingly wonderful combination.  These cookie thins also come in a gingerbread flavor, which I'd like to try with the cranberries, too.  Wonder if it would be as good?  I'll have to find out!

Happy Thanksgiving, everyone!  I wish you a very blessed and fabulous day with your families.  Oh, and remember to wear stretchy pants!



This post is linked with This Week's Cravings hosted by Mom's Crazy Cooking, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Market Yourself Monday hosted by Sumo's Sweet Stuff, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, 'Tis the Season Linky Party Series.

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Dark Chocolate Fudge

I have fond memories of a chocolate shop in Provincetown at Cape Cod when I was in high school. I ended up at the beach with a group of friends. The air was golden and the candy at the shop was plentiful and reasonably priced. They made a great dark chocolate and a particularly great peanut butter fudge. I remembered that's where my infatuation with fudge started. I can get the flavored ones like mint chocolate or orange or cheesecake other places, but I've never had a fudge I liked as much as the simple dark chocolate and this candy store.

I tried making my own and though it still needs work on technique, it was better than I expected for a first attempt. It occurred to me that the sheet pan I was using needed to be colder when I poured the chocolate onto it because the fudge ended up a little grainy. Overall, the flavor was bitter, not to sweet, and very creamy. It's perfect for either the holidays or a great day at the beach with the sand between your toes.

Fudge

Ingredients

• 4 cups sugar
• 1 ½ cup whipping cream
• ¼ cup corn syrup
• 6 oz bittersweet chocolate (at least 60% dark)
• 6 oz unsweetened chocolate
• ¼ cup butter
• 2 tsp vanilla

Directions

1. Stir cream, sugar and corn syrup until dissolved.
2. Stir in chocolate until melted. Bring mix to simmer until it reaches 235 degrees
3. Remove from heat and pour into a cold bowl. Allow to sit undisturbed until mixture reaches 110 degrees. After, stir vigorously. Mixture should lose its gloss.
4. Line 9 inch square pan with foil. Pour into pan and chill 2 hours.

I have fond memories of a chocolate shop in Provincetown at Cape Cod when I was in high school. I ended up at the beach with a group of friends. The air was golden and the candy at the shop was plentiful and reasonably priced. They made a great dark chocolate and a particularly great peanut butter fudge. I remembered that's where my infatuation with fudge started. I can get the flavored ones like mint chocolate or orange or cheesecake other places, but I've never had a fudge I liked as much as the simple dark chocolate and this candy store.

I tried making my own and though it still needs work on technique, it was better than I expected for a first attempt. It occurred to me that the sheet pan I was using needed to be colder when I poured the chocolate onto it because the fudge ended up a little grainy. Overall, the flavor was bitter, not to sweet, and very creamy. It's perfect for either the holidays or a great day at the beach with the sand between your toes.

Fudge

Ingredients

• 4 cups sugar
• 1 ½ cup whipping cream
• ¼ cup corn syrup
• 6 oz bittersweet chocolate (at least 60% dark)
• 6 oz unsweetened chocolate
• ¼ cup butter
• 2 tsp vanilla

Directions

1. Stir cream, sugar and corn syrup until dissolved.
2. Stir in chocolate until melted. Bring mix to simmer until it reaches 235 degrees
3. Remove from heat and pour into a cold bowl. Allow to sit undisturbed until mixture reaches 110 degrees. After, stir vigorously. Mixture should lose its gloss.
4. Line 9 inch square pan with foil. Pour into pan and chill 2 hours.

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Spiced Pumpkin 'n' Cream Cheese Streusel Topped Muffins

I've thought long and hard about the perfect recipe to start this blog with.  Better start on a good note right?  I want this recipe to bring you back for all the other recipes to come, & I am pretty sure I did a good job; just don't let the long name scare you away.  Since we are so close to Thanksgiving I can't help but crave pumpkin & even though Thanksgiving is only less than a week away, I had to make my pre-appetizer pumpkin muffin snack to get me ready for the big day.  


Fresh from the oven, one bite into this muffin gives you a nice, crusty top, soft, fluffy muffin, & ooey gooey center.  The aroma from the spices fills your house.  You definitely won't be needing to use a scented candle the day that you bake these.  More good news is, this muffin is only 145 calories, so you calorie counters out there (aka me & My Fitness Pal friends) won't completely wreck your diet eating one of these.  You can further "healthify" these muffins using splenda or whatnot (I personally don't go that far...some things [sugar] I can't give up), but I used unsweetened applesauce to replace the oil, & they are perfectly moist still.  
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Ready for the recipe?  Okay, here it is (oh, & no reference needed, this recipe is ala Amber):




Spiced Pumpkin 'n' Cream Cheese Streusel Topped Muffins (Yield: 16 small muffins)


*Make your items in the order I have them, having your mise en place ready (French for: everything in it's place) will help you when you are ready to assemble the muffins--

Cream Cheese Filing:

4 oz Neufchatel Cheese (1/3 less fat cream cheese) COLD (straight from fridge)

1/3 cup sugar

3/4 tsp cinnamon

Using a hand blender, cream these 3 ingredients until well blended (no lumps).  Put in the refrigerator to keep cold.

Streusel Topping:

1 Tbsp room temp/softened (not melted) butter

2 Tbsp dark brown sugar

2 Tbsp rolled oats

2 Tbsp all purpose flour

Put all ingredients into a bowl.  Mix with a fork or pastry blender until crumbs come together.  I usually rub the mixture between my hands to make it pretty fine.

Muffin Batter:
1/2 cup sugar
1/4 cup dark brown sugar
2 large eggs
3/4 cup unsweetened applesauce
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ginger
1/2 tsp salt


In a mixer, cream your sugars & eggs.  Add applesauce & pumpkin, then blend.  In a bowl combine all your dry ingredients (flour, baking powder & soda, cinnamon, nutmeg, ginger, & salt) & gradually add to wet mixture.  You might have some small lumps, but that is ok.  Once everything is incorporated it's time to assemble your muffin.


1.  Fill muffin tins with paper cups.
2.  Using a #50 scoop (or you can eyeball it) spoon one scoop pumpkin muffin batter into every cup. (should be about 1/4 full)
3.  Put 1/2 Tbsp of cream cheese mixture on the top-center of the pumpkin batter.
4.  Spoon two more scoops of pumpkin batter over the cream cheese mixture. (should be 3/4 full with everything in there)
5.  Sprinkle all the tops with streusel & bake at 375*F for 20-25 min.  Your muffin should spring back when touched.  Remove from oven & enjoy warm.  Be careful though, the cream cheese center might be hot.

I've thought long and hard about the perfect recipe to start this blog with.  Better start on a good note right?  I want this recipe to bring you back for all the other recipes to come, & I am pretty sure I did a good job; just don't let the long name scare you away.  Since we are so close to Thanksgiving I can't help but crave pumpkin & even though Thanksgiving is only less than a week away, I had to make my pre-appetizer pumpkin muffin snack to get me ready for the big day.  


Fresh from the oven, one bite into this muffin gives you a nice, crusty top, soft, fluffy muffin, & ooey gooey center.  The aroma from the spices fills your house.  You definitely won't be needing to use a scented candle the day that you bake these.  More good news is, this muffin is only 145 calories, so you calorie counters out there (aka me & My Fitness Pal friends) won't completely wreck your diet eating one of these.  You can further "healthify" these muffins using splenda or whatnot (I personally don't go that far...some things [sugar] I can't give up), but I used unsweetened applesauce to replace the oil, & they are perfectly moist still.  
Pin It



Ready for the recipe?  Okay, here it is (oh, & no reference needed, this recipe is ala Amber):




Spiced Pumpkin 'n' Cream Cheese Streusel Topped Muffins (Yield: 16 small muffins)


*Make your items in the order I have them, having your mise en place ready (French for: everything in it's place) will help you when you are ready to assemble the muffins--

Cream Cheese Filing:

4 oz Neufchatel Cheese (1/3 less fat cream cheese) COLD (straight from fridge)

1/3 cup sugar

3/4 tsp cinnamon

Using a hand blender, cream these 3 ingredients until well blended (no lumps).  Put in the refrigerator to keep cold.

Streusel Topping:

1 Tbsp room temp/softened (not melted) butter

2 Tbsp dark brown sugar

2 Tbsp rolled oats

2 Tbsp all purpose flour

Put all ingredients into a bowl.  Mix with a fork or pastry blender until crumbs come together.  I usually rub the mixture between my hands to make it pretty fine.

Muffin Batter:
1/2 cup sugar
1/4 cup dark brown sugar
2 large eggs
3/4 cup unsweetened applesauce
1 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 1/4 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp ginger
1/2 tsp salt


In a mixer, cream your sugars & eggs.  Add applesauce & pumpkin, then blend.  In a bowl combine all your dry ingredients (flour, baking powder & soda, cinnamon, nutmeg, ginger, & salt) & gradually add to wet mixture.  You might have some small lumps, but that is ok.  Once everything is incorporated it's time to assemble your muffin.


1.  Fill muffin tins with paper cups.
2.  Using a #50 scoop (or you can eyeball it) spoon one scoop pumpkin muffin batter into every cup. (should be about 1/4 full)
3.  Put 1/2 Tbsp of cream cheese mixture on the top-center of the pumpkin batter.
4.  Spoon two more scoops of pumpkin batter over the cream cheese mixture. (should be 3/4 full with everything in there)
5.  Sprinkle all the tops with streusel & bake at 375*F for 20-25 min.  Your muffin should spring back when touched.  Remove from oven & enjoy warm.  Be careful though, the cream cheese center might be hot.

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Cabernet Cranberry Sauce

Cranberry sauce.  To me, it always seemed like one of those things that was on the Thanksgiving table just because it's supposed to be there.  I'd take a tiny dollop ... pretty much because I thought I had to.  Then I found this recipe.  And that's when my entire view of this cranberry stand-by changed.

This cranberry sauce, I could gobble up by the spoonful (no pun intended!).  There's something about the combination of bold, rich Cabernet with tart cranberry and cinnamon that ... well ... just works.  Now, admittedly, I am a wine lover.  So that could have something to do with why I love this cranberry sauce so much.  How could a wine lover go wrong with a wine-based sauce?  But that aside, even if you're not a wine lover, I think you'd find this cranberry sauce to be a cut above the 'standard' fare.

Okay, so where's my spoon??  I need to dig in!  I sure hope I don't eat it all before Thursday.

Cabernet Cranberry Sauce
Source:  Adapted from Southern Living magazine

Ingredients
1 (12 oz.) package fresh cranberries
1 1/4 c. granulated sugar
1 c. Cabernet Sauvignon*
1 3-inch cinnamon stick
2 tsp. tangerine zest


Directions
1.  Bring sugar and wine to a boil in a medium saucepan over medium-high heat.

2.  Add remaining ingredients, and return to a boil, stirring constantly.  Reduce heat to low and simmer, partially covered, for 10-15 minutes, or until cranberry skins have popped.

3.  Remove and discard cinnamon stick.  Cool slightly.  Serve warm or chill at least 2 hours.  Sauce will thicken as it cools.

Sauce may be stored in the refrigerator for up to a month.

*Note - Use good quality wine.  It makes a difference in this recipe!  Also, I've tried making this with Merlot instead of Cabernet Sauvignon, and didn't like it nearly as well.  If you are a cinnamon lover, consider adding a dash of ground cinnamon to the pot when adding the other ingredients.  Personally, I love the cinnamon flavor in this sauce.



This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Weekend Bloggy Reading hosted by Serenity Now, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, This Week's Cravings hosted by Mom's Crazy Cooking, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, A Themed Baker's Sunday hosted by Cupcake Apothecary, Tuesday Tutorials hosted by The Kurtz Corner, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Tasty Tuesday hosted by For the Love of Blogs, These Chicks Cooked hosted by This Chick Cooks.

Cranberry sauce.  To me, it always seemed like one of those things that was on the Thanksgiving table just because it's supposed to be there.  I'd take a tiny dollop ... pretty much because I thought I had to.  Then I found this recipe.  And that's when my entire view of this cranberry stand-by changed.

This cranberry sauce, I could gobble up by the spoonful (no pun intended!).  There's something about the combination of bold, rich Cabernet with tart cranberry and cinnamon that ... well ... just works.  Now, admittedly, I am a wine lover.  So that could have something to do with why I love this cranberry sauce so much.  How could a wine lover go wrong with a wine-based sauce?  But that aside, even if you're not a wine lover, I think you'd find this cranberry sauce to be a cut above the 'standard' fare.

Okay, so where's my spoon??  I need to dig in!  I sure hope I don't eat it all before Thursday.

Cabernet Cranberry Sauce
Source:  Adapted from Southern Living magazine

Ingredients
1 (12 oz.) package fresh cranberries
1 1/4 c. granulated sugar
1 c. Cabernet Sauvignon*
1 3-inch cinnamon stick
2 tsp. tangerine zest


Directions
1.  Bring sugar and wine to a boil in a medium saucepan over medium-high heat.

2.  Add remaining ingredients, and return to a boil, stirring constantly.  Reduce heat to low and simmer, partially covered, for 10-15 minutes, or until cranberry skins have popped.

3.  Remove and discard cinnamon stick.  Cool slightly.  Serve warm or chill at least 2 hours.  Sauce will thicken as it cools.

Sauce may be stored in the refrigerator for up to a month.

*Note - Use good quality wine.  It makes a difference in this recipe!  Also, I've tried making this with Merlot instead of Cabernet Sauvignon, and didn't like it nearly as well.  If you are a cinnamon lover, consider adding a dash of ground cinnamon to the pot when adding the other ingredients.  Personally, I love the cinnamon flavor in this sauce.



This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Designs by Gollum, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, Weekend Bloggy Reading hosted by Serenity Now, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, This Week's Cravings hosted by Mom's Crazy Cooking, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, A Themed Baker's Sunday hosted by Cupcake Apothecary, Tuesday Tutorials hosted by The Kurtz Corner, Crazy Sweet Tuesday hosted by Crazy for Crust, Tuesday Talent Show hosted by Chef in Training, Tasty Tuesday hosted by For the Love of Blogs, These Chicks Cooked hosted by This Chick Cooks.

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Can she be 1 Month Old already?

Holding up her head like a big girl - 11/7/11

11/8/11

One Month Old Today - 11/9/11

At her check-up, she was 22" long (grew an inch since birth) and is now 11 lbs even. 

Just the hint of a smile. 

Very very serious.  11/16/11

Starting to get a little happier. 11/16/11

Now that's downright funny.  11/16/11

She's 5-1/2 weeks old, and we're getting genuine smiles every day now.  Love it!

Sleeping so peacefully - little angel baby.  11/12/11

Holding up her head like a big girl - 11/7/11

11/8/11

One Month Old Today - 11/9/11

At her check-up, she was 22" long (grew an inch since birth) and is now 11 lbs even. 

Just the hint of a smile. 

Very very serious.  11/16/11

Starting to get a little happier. 11/16/11

Now that's downright funny.  11/16/11

She's 5-1/2 weeks old, and we're getting genuine smiles every day now.  Love it!

Sleeping so peacefully - little angel baby.  11/12/11

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