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