Hey guys, october for me means one thing....pumpkins. I'm working on packing my freezer with pumpkin puree for the winter. Here are my first two favorites of the season. (pumpkin bread is great and all and was actually made before these...but didn't bring me as much joy from a creative side)
First up, the Cheesecake.
I'm very pleased with how it came out, nothing was over powering, it all came together decently easy, and is something I feel is low key enough for a basic treat but classy enough for guests...and to make people like myself feel like we could be a pastry chef (but not really)
The recipe can be picked up at my blog.
http://lifeofgarlic.wordpress.com/2011/10/15/portion-controlled-pumpkin-cheesecake/Next up is the latte(ish)
I say "ish" out of the simple fact that I did not take the usual measuring practices for a latte into consideration.
Here is the recipe for this...
1 cup pumpkin puree
1 1/2 cups milk
1 tsp pumpkin pie spice
hot coffee (pretty vital part don’t you think?)
whipped cream (optional but recommended on such drinks)
cinnamon for garnish
In a small sauce pan drop in the pumpkin puree and heat over medium low heat just until it starts to bubble. Slowly whisk in the milk. Add the pumpkin pie spice and whisk well to combine.
I highly recommend filtering through a sieve. My homemade puree still had a good amount of pulp
Fill your coffee cup half full of coffee, add enough to bring the level up 1/4 (or more if you wanted)
Top off with whipped cream and a dusting of cinnamon.
Yield: When using 1/4 displacement, I can easily get six cups from this mix.
If you only care for one or two, put the rest in your fridge, and reheat over low heat or in your microwave.
as always..the recipe can also be found at the blog.
thanks for your time.
peace,
*goomba*
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