domingo, 27 de octubre de 2019

Olive Artichoke Dip This Olive Artichoke Dip will quickly become your go to party and holiday dip. The combination of artichokes, California Ripe Olives, sun dried tomatoes and basil is perfection. For years, I’ve taken the same appetizer to just about every holiday party I’ve been invited to but there’s a new dip in town and this olive artichoke dip is going to be my “plus one” to every holiday party this year! With the holiday season just around the corner this recipe is going to be your new best friend and will make you the hit of every party you bring it to.  Trust me! This warm, cheesy, garlic filled olive artichoke dip is a dressed-up version of a traditional artichoke dip.  There are several “secret” ingredients in here that take the flavor over the top. How to Make California Ripe Olive Artichoke Dip The base of this dip is a combination of mayonnaise, Parmesan cheese and mozzarella cheese.  Use regular mayonnaise, not the low-fat stuff. California Black Ripe Olives –  I always have cans of California Ripe Olives in my pantry. Not only do I love eating them as a snack right out of the can, but they are the perfect way to dress up so many different dishes including this olive artichoke dip.  I used the California Black Ripe Olives but their buttery California Green Ripe Olives would work well too.   The California Ripe Olive’s unique curing process, results in a consistent taste and gives your dish a great pop of color and texture. Always check the can to make sure you are buying a California Ripe Olive. Sun-dried Tomatoes – I buy the sun dried tomatoes that are packed in oil.  I drain them first and then rinse them off to remove excess oil.  I like to chop them up into fine pieces. Fresh Basil –  I add freshly chopped basil into the dip itself and then save some to garnish the top with. Roasted Garlic – Roasting garlic is easy but takes a bit of time but is so worth the extra effort.  Don’t skip this part.  You can roast the garlic several days ahead of time and just keep it in the refrigerator until you are ready to use it.  Follow the directions on how to roast garlic here. (am adding this post this week) Artichokes – I use the quartered, marinated artichoke hearts that come in a jar or can.  Drain them first and then chop them up with a knife or a food processor.  I like them finely chopped but if you prefer chunks of artichoke, just give them a rough chop. Combine all your ingredients into an oven proof serving dish and bake at 375 degrees F. for about 20 minutes.  The time will vary depending on the size of your dish.  You want the dip to be heated through and the top to be golden brown.  The edges of the dip will get nice and crispy!  That’s my favorite part.  I love to eat around the edges of the dip. If you think the top is getting too brown before the dip is entirely heated through, cover the top with a piece of foil for the last part of the cooking process.  Garnish the top with some leftover sliced basil. I prefer serving this dip warm, right out of the oven but it is also delicious served cold.  It reheats easily in the microwave. What Do I Serve with California Ripe Olive Artichoke Dip? Sliced Baguette Pita Chips Tortilla Chips Crackers Carrots Celery Of course, you can also just use a spoon!  I also like to add some additional California Ripe Olives onto the serving tray too! *This is an ad sponsored by California Ripe Olives, all opinions are my own Other favorite appetizers: Easy Queso Dip Buffalo Chicken Dip Best Cheeseball Ever Easy Homemade Hummus For all of my other favorite kitchen products and tools visit my Amazon Store.  Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Warm Olive Artichoke Dip Recipe Warm Olive Artichoke Dip This Olive Artichoke Dip will quickly become your go to party and holiday dip. The combination of artichoke, California Ripe Olives, sun dried tomatoes and basil is perfection 1 12 oz. jar marinated artichokes (drained and chopped) 2 cups regular mayonnaise 1 cup Parmesan cheese (grated) 1 cup mozzarella cheese (grated) 1 cup California Black Ripe Olives (drained and sliced) 1/2 cup sun dried tomatoes (drained and chopped) 1/4 cup fresh basil (chopped, extra for garnish) 2 heads roasted garlic (see directions in post) Preheat oven to 375 degrees F. Mix all the above ingredients together. Place in a baking dish Bake for 20-30 minutes or until dip is heated through and the edges of golden brown and crispy. If you’ve tried this Olive Artichoke Dip or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis! Continue reading Olive Artichoke Dip. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This Olive Artichoke Dip will quickly become your go to party and holiday dip. The combination of artichokes, California Ripe Olives, sun dried tomatoes and basil is perfection.

bowl of warm olive and artichoke dip

For years, I’ve taken the same appetizer to just about every holiday party I’ve been invited to but there’s a new dip in town and this olive artichoke dip is going to be my “plus one” to every holiday party this year! With the holiday season just around the corner this recipe is going to be your new best friend and will make you the hit of every party you bring it to.  Trust me!

This warm, cheesy, garlic filled olive artichoke dip is a dressed-up version of a traditional artichoke dip.  There are several “secret” ingredients in here that take the flavor over the top.

Hot Olive Artichoke Dip with bread

How to Make California Ripe Olive Artichoke Dip

The base of this dip is a combination of mayonnaise, Parmesan cheese and mozzarella cheese.  Use regular mayonnaise, not the low-fat stuff.

  • California Black Ripe Olives –  I always have cans of California Ripe Olives in my pantry. Not only do I love eating them as a snack right out of the can, but they are the perfect way to dress up so many different dishes including this olive artichoke dip.  I used the California Black Ripe Olives but their buttery California Green Ripe Olives would work well too.   The California Ripe Olive’s unique curing process, results in a consistent taste and gives your dish a great pop of color and texture. Always check the can to make sure you are buying a California Ripe Olive.
  • Sun-dried Tomatoes – I buy the sun dried tomatoes that are packed in oil.  I drain them first and then rinse them off to remove excess oil.  I like to chop them up into fine pieces.

Warm Olive artichoke dip and bread

  • Fresh Basil –  I add freshly chopped basil into the dip itself and then save some to garnish the top with.
  • Roasted Garlic – Roasting garlic is easy but takes a bit of time but is so worth the extra effort.  Don’t skip this part.  You can roast the garlic several days ahead of time and just keep it in the refrigerator until you are ready to use it.  Follow the directions on how to roast garlic here. (am adding this post this week)
  • Artichokes – I use the quartered, marinated artichoke hearts that come in a jar or can.  Drain them first and then chop them up with a knife or a food processor.  I like them finely chopped but if you prefer chunks of artichoke, just give them a rough chop.

Ingredients for warm olive artichoke dip

Combine all your ingredients into an oven proof serving dish and bake at 375 degrees F. for about 20 minutes.  The time will vary depending on the size of your dish.  You want the dip to be heated through and the top to be golden brown.  The edges of the dip will get nice and crispy!  That’s my favorite part.  I love to eat around the edges of the dip.

If you think the top is getting too brown before the dip is entirely heated through, cover the top with a piece of foil for the last part of the cooking process.  Garnish the top with some leftover sliced basil.

hot olive artichoke dip with bread

I prefer serving this dip warm, right out of the oven but it is also delicious served cold.  It reheats easily in the microwave.

What Do I Serve with California Ripe Olive Artichoke Dip?

  • Sliced Baguette
  • Pita Chips
  • Tortilla Chips
  • Crackers
  • Carrots
  • Celery

Of course, you can also just use a spoon!  I also like to add some additional California Ripe Olives onto the serving tray too!

Spoon full of olive artichoke dip

*This is an ad sponsored by California Ripe Olives, all opinions are my own

Other favorite appetizers:

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Warm Olive Artichoke Dip Recipe

Warm Olive Artichoke Dip

This Olive Artichoke Dip will quickly become your go to party and holiday dip. The combination of artichoke, California Ripe Olives, sun dried tomatoes and basil is perfection

  • 1 12 oz. jar marinated artichokes (drained and chopped)
  • 2 cups regular mayonnaise
  • 1 cup Parmesan cheese (grated)
  • 1 cup mozzarella cheese (grated)
  • 1 cup California Black Ripe Olives (drained and sliced)
  • 1/2 cup sun dried tomatoes (drained and chopped)
  • 1/4 cup fresh basil (chopped, extra for garnish)
  • 2 heads roasted garlic (see directions in post)
  1. Preheat oven to 375 degrees F.

  2. Mix all the above ingredients together.

  3. Place in a baking dish

  4. Bake for 20-30 minutes or until dip is heated through and the edges of golden brown and crispy.

If you’ve tried this Olive Artichoke Dip or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

dish of olive artichoke dip

Continue reading Olive Artichoke Dip. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.



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sábado, 26 de octubre de 2019

How to Roast Garlic Learning how to roast garlic is easy and this step by step tutorial will have you making and adding it to everything!  Is is perfect for spreading on bread, adding to dips, salads, pizzas, pastas and just about anything. Roasting the garlic turns it into something soft, sweet and caramelized.   The flavor is much gentler and you can substitute it for raw garlic in any recipe. I like to roast several heads at one time. You want to roast the entire head, not individual cloves. I think the easiest and best way to roast garlic is in the oven.  It only takes about 40-45 minutes and it makes your house smell amazing! Best way to roast garlic Preheat oven to 400 degrees F. Remove the papery outer skin of the garlic.  Keep the cloves intact. 3.  Cut the tops off of the heads of garlic, about 1/4 inch, exposing the cloves inside.  Place the heads of garlic into a muffin tin if you are doing multiple heads. 4.  Drizzle with olive oil, let it run down the sides of the garlic.  About 1-2 teaspoons per head. 5.  Cover the tops of the heads of garlic with a piece of foil. If you prefer, you can place the heads of garlic on a piece of foil, wrap them up tight to prevent the oil from leaking out and place them in a baking dish. I will use this method if I am only roasting one head of garlic. 6.  Bake for about 40-45 minutes or until the cloves turn a deep golden brown and are caramelized around the edges.  You want the cloves nice and soft so they can be easily squeezed out of the skin.  Your roasting time will depend upon the size of your heads of garlic. 7.  Allow the garlic to cool for a bit and then squeeze the cloves of garlic out of the skin. How do I store roasted garlic? Store roasted garlic in an airtight container.  It can be kept in the refrigerator for a couple of weeks or in the freezer for up to 3 months. Ways to use: Roasted Garlic Artichoke Dip Balsamic Roasted Garlic Chicken Wings Garlic Chicken Pasta For all of my other favorite kitchen products and tools visit my Amazon Store.  Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Easy Roasted Garlic How to Roast Garlic Learning how to roast garlic is easy and this step by step tutorial will have you making and adding roasted garlic to everything!  Is is perfect for spreading on bread, adding to dips, salads, pizzas, pastas and just about anything. head of garlic 1-2 tsp olive oil Preheat oven to 400 degrees F. Remove outer paper from the head of garlic Cut about 1/4 inch off the top of the head of garlic to expose the cloves. Place garlic head in a muffin tin or on a piece of foil Drizzle with olive oil, wrap up tightly in foil. Place in oven and bake for 40-45 minutes until cloves are golden brown, caramelized and soft. Allow to cool and then squeeze cloves out of the skin. If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis! Continue reading How to Roast Garlic. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

Learning how to roast garlic is easy and this step by step tutorial will have you making and adding it to everything!  Is is perfect for spreading on bread, adding to dips, salads, pizzas, pastas and just about anything.

BULBS OF roasted garlic

Roasting the garlic turns it into something soft, sweet and caramelized.   The flavor is much gentler and you can substitute it for raw garlic in any recipe.

I like to roast several heads at one time. You want to roast the entire head, not individual cloves. I think the easiest and best way to roast garlic is in the oven.  It only takes about 40-45 minutes and it makes your house smell amazing!

Best way to roast garlic

  1. Preheat oven to 400 degrees F.
  2. Remove the papery outer skin of the garlic.  Keep the cloves intact.

removing skin from garlic heads

3.  Cut the tops off of the heads of garlic, about 1/4 inch, exposing the cloves inside.  Place the heads of garlic into a muffin tin if you are doing multiple heads.

4.  Drizzle with olive oil, let it run down the sides of the garlic.  About 1-2 teaspoons per head.

Drizzling oil over heads of garlic

5.  Cover the tops of the heads of garlic with a piece of foil.

roasted garlic covered with foil.

If you prefer, you can place the heads of garlic on a piece of foil, wrap them up tight to prevent the oil from leaking out and place them in a baking dish. I will use this method if I am only roasting one head of garlic.

Roasted garlic covered with foil.

6.  Bake for about 40-45 minutes or until the cloves turn a deep golden brown and are caramelized around the edges.  You want the cloves nice and soft so they can be easily squeezed out of the skin.  Your roasting time will depend upon the size of your heads of garlic.

Heads of roasted garlic on a cutting board

7.  Allow the garlic to cool for a bit and then squeeze the cloves of garlic out of the skin.

Roasted garlic cloves

How do I store roasted garlic?

Store roasted garlic in an airtight container.  It can be kept in the refrigerator for a couple of weeks or in the freezer for up to 3 months.

Ways to use:

Roasted Garlic Artichoke Dip

Balsamic Roasted Garlic Chicken Wings

Garlic Chicken Pasta

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Easy Roasted Garlic

How to Roast Garlic

Learning how to roast garlic is easy and this step by step tutorial will have you making and adding roasted garlic to everything!  Is is perfect for spreading on bread, adding to dips, salads, pizzas, pastas and just about anything.

  • head of garlic
  • 1-2 tsp olive oil
  1. Preheat oven to 400 degrees F.

  2. Remove outer paper from the head of garlic

  3. Cut about 1/4 inch off the top of the head of garlic to expose the cloves.

  4. Place garlic head in a muffin tin or on a piece of foil

  5. Drizzle with olive oil, wrap up tightly in foil.

  6. Place in oven and bake for 40-45 minutes until cloves are golden brown, caramelized and soft.

  7. Allow to cool and then squeeze cloves out of the skin.

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

four heads of roasted garlic

Continue reading How to Roast Garlic. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.



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viernes, 25 de octubre de 2019

Candy Bar Cake This candy bar cake is the perfect solution to leftover Halloween candy.  Chop up a mixture of your favorite candy bars and turn them into a delicious cake. If you don’t have leftover Halloween, you will want to buy yourself some candy bars so you can make this delicious cake! Now that we don’t have any trick or treaters living at our house, I don’t get to go through my kid’s trick or treat bags and sneak out all my favorite candy!  So, instead, I always buy more Halloween candy than I need to give out to the trick or treaters so I’m sure to have leftovers.  Two of my favorite candy bars are Milky Ways and Twix Bars, and I don’t mind a Snickers bar or two either! I had one daughter that didn’t like candy and I would always find a bag of Halloween candy in her room months after Halloween was over!  This candy bar cake is the perfect solution for when you have too much candy! How to Make a Candy Bar Cake To make this cake you will need 5 full size candy bars, about 10 oz.  Or you can use 10 oz. of the small mini or fun size candy bars.  You can use all of one kind of candy bar or use a mixture of different candy bars that you find in your kid’s trick or treat bags. Mix up your dry cake mixture and divide it in half. Mix half of the dry mixture with your wet ingredients and pour into a 9 x 13″ pan. Sprinkle the remaining half of the dry mixture on top of the cake batter. Add your chopped up candy bars on top of the powdered mixture. Bake the cake at 350 degrees F for about 25-30 minutes or until the top is golden brown I loved the combination of the three different candy bars.  The Snicker’s and Twix gave you a nice little crunch.  And the Milk Way gives you an amazing gooey, caramel top. Use this combination or see what Halloween candy you have leftover.  Or you could just go out and buy candy bars to make this cake!!.  I’m thinking Heath Bars or Reeses Peanut Butter Cups would be pretty amazing too. Given my track record with this cake I knew I had to get the majority of it out of my house.  I have no self control!  So I cut the cake into individual serving pieces and shared it with my neighbors! So what kind of candy bar are you going to use??? Other recipes using leftover Halloween Candy: Candy Bar Ice Cream Candy Cookie Pie For all of my other favorite kitchen products and tools visit my Amazon Store.  Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes Candy Bar Cake Recipe Candy Bar Cake This candy bar cake is the perfect solution to leftover Halloween candy.  Chop up a mixture of your favorite candy bars and turn them into a delicious cake. If you don't have leftover Halloween, you will want to buy yourself some candy bars so you can make this delicious cake! 1 cup light brown sugar (packed) 1/2 cup granulated sugar 2 cup flour 8 tablespoons butter (softened) 1 cup buttermilk 1 egg 1 tsp vanilla 1 tsp baking soda 1/2 tsp salt 5 Milky Way bars (full sized, chopped or 10 oz. of smaller candy bars) Preheat the oven to 350 degrees Lightly grease a 9×13-inch pan and set aside In a large bowl, mix together the sugars, flour and butter Crumble these ingredients together with a pastry blender, until the mixture is crumbly and coarse Set aside 1/2 cup of the crumbs to a small bowl In another bowl combine the remaining crumbs, the buttermilk, egg, vanilla, baking soda and salt Mix well Pour the batter into the prepared pan, smoothing it to the edges Sprinkle the top of the cake with the reserved crumbs and chopped candy bars Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs The cake may fall slightly in the center leaving the edges raised Candy Bars – use 5 full size or 10 oz. of mini or fun size candy bars.  Use all of one kind or an assortment of your favorite candy bars. Originally posted January 24, 2011 If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis. Continue reading Candy Bar Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This candy bar cake is the perfect solution to leftover Halloween candy.  Chop up a mixture of your favorite candy bars and turn them into a delicious cake. If you don’t have leftover Halloween, you will want to buy yourself some candy bars so you can make this delicious cake!

Candy bar Cake pieces

Now that we don’t have any trick or treaters living at our house, I don’t get to go through my kid’s trick or treat bags and sneak out all my favorite candy!  So, instead, I always buy more Halloween candy than I need to give out to the trick or treaters so I’m sure to have leftovers.  Two of my favorite candy bars are Milky Ways and Twix Bars, and I don’t mind a Snickers bar or two either!

I had one daughter that didn’t like candy and I would always find a bag of Halloween candy in her room months after Halloween was over!  This candy bar cake is the perfect solution for when you have too much candy!

different candy bars for cake

How to Make a Candy Bar Cake

To make this cake you will need 5 full size candy bars, about 10 oz.  Or you can use 10 oz. of the small mini or fun size candy bars.  You can use all of one kind of candy bar or use a mixture of different candy bars that you find in your kid’s trick or treat bags.

  • Mix up your dry cake mixture and divide it in half.
  • Mix half of the dry mixture with your wet ingredients and pour into a 9 x 13″ pan.
  • Sprinkle the remaining half of the dry mixture on top of the cake batter.

Candy Bar Cake Batter in pan.

  • Add your chopped up candy bars on top of the powdered mixture.

candy bar pieces on top of cake

  • Bake the cake at 350 degrees F for about 25-30 minutes or until the top is golden brown

candy bar cake on cooling rack

I loved the combination of the three different candy bars.  The Snicker’s and Twix gave you a nice little crunch.  And the Milk Way gives you an amazing gooey, caramel top. Use this combination or see what Halloween candy you have leftover.  Or you could just go out and buy candy bars to make this cake!!.  I’m thinking Heath Bars or Reeses Peanut Butter Cups would be pretty amazing too.

pieces of candy bar cake

Given my track record with this cake I knew I had to get the majority of it out of my house.  I have no self control!  So I cut the cake into individual serving pieces and shared it with my neighbors! So what kind of candy bar are you going to use???

candy bar cake on cooling rack

Other recipes using leftover Halloween Candy:

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

Candy Bar Cake Recipe

Candy Bar Cake

This candy bar cake is the perfect solution to leftover Halloween candy.  Chop up a mixture of your favorite candy bars and turn them into a delicious cake. If you don't have leftover Halloween, you will want to buy yourself some candy bars so you can make this delicious cake!

  • 1 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 cup flour
  • 8 tablespoons butter (softened)
  • 1 cup buttermilk
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 5 Milky Way bars (full sized, chopped or 10 oz. of smaller candy bars)
  1. Preheat the oven to 350 degrees
  2. Lightly grease a 9×13-inch pan and set aside
  3. In a large bowl, mix together the sugars, flour and butter
  4. Crumble these ingredients together with a pastry blender, until the mixture is crumbly and coarse Set aside 1/2 cup of the crumbs to a small bowl
  5. In another bowl combine the remaining crumbs, the buttermilk, egg, vanilla, baking soda and salt Mix well
  6. Pour the batter into the prepared pan, smoothing it to the edges
  7. Sprinkle the top of the cake with the reserved crumbs and chopped candy bars

  8. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs
  9. The cake may fall slightly in the center leaving the edges raised

Candy Bars – use 5 full size or 10 oz. of mini or fun size candy bars.  Use all of one kind or an assortment of your favorite candy bars.

Originally posted January 24, 2011

If you’ve tried this recipe or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis.

pieces of candy bar cake on rack

Continue reading Candy Bar Cake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.



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miércoles, 23 de octubre de 2019

Pumpkin Cheesecake This creamy, easy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert. I have never been a pumpkin fan.  At least I thought I wasn’t.  There is something about the texture of a pumpkin pie that just turns me off. Although I have discovered that I love a Pumpkin Pie Milk Shake.   Several years ago, I decided I needed to learn to embrace pumpkin.  My first step to venturing into the world of pumpkin was to try these pumpkin bars. It was pretty much the first pumpkin dessert I ever made and I discovered that I loved them!  Although I must admit that I think the best part was not the pumpkin but the cream cheese frosting!! Second, I made a batch of pumpkin cookies -and they were amazing!  But again the best part was the yummy maple frosting.  Are  you seeing a trend here. ? I’m a frosting kid of girl My third venture into pumpkin was Pumpkin Cheesecake. I am a big fan of cheesecake so I decided, why not. One of my readers emailed me and suggested I give pumpkin cheesecake a try. She is not a pumpkin lover either but she assured me that this cheesecake was amazing to taste and eat.  Her friends and family DEMAND that she make it.  She promised me it was as creamy and delicious as any Cheesecake Factory Cheesecake I’ve ever eaten.  She promised I wouldn’t be disappointed.  Those are a lot of promises! She was right. Why Does Cheesecake Crack? There are a several things you can to do to help prevent cheesecake from cracking. Use Room Temperature Ingredients – you  want your cream cheese, pumpkin and eggs to be room temperature.  This will help prevent lumps in your cheesecake and also help reduce the risk of cracks in your cheesecake. Keep your Oven Closed  – opening your oven during the baking process will slow down the baking process and it will also increase your risk of cracks in the cheesecake. Use a Water Bath – Wrap the bottom of your springform pan in foil and then place your pan into another pan that is full of water.  You want the water level to come about 1/3 of the way up the pan.  The hot water helps insulate the outer ring of the pan and helps keep the oven moist which gives the center of the cheesecake time to cook.  When the outer edges cook faster than the center, cracking and sinking occurs. If you try all these things and your cheesecake still sinks or cracks just cover up the cracks with whipping cream!! How to Make Pumpkin Cheesecake Graham Cracker Crust – As many cheesecakes, this one starts with a graham cracker crust.  I always make my own and you can find the detailed directions here. You want the graham cracker crust to come about 2/3 of the way up the sides of the springform pan. Gingersnap Crust – I have also used a gingersnap cookie to make the crust and that works well too.  The ginger adds a lot of flavor though and it can overpower the pumpkin a bit. Follow the same directions as the graham cracker crust just substitute gingersnap crumbs. Use canned pumpkin, not pumpkin pie filling. They are two different things and usually found next to each other in the baking aisle.  Pumpkin Pie filling is preseasoned and sweetened and is intended to use for an easy pumpkin pie. Chill before serving.  A cheesecake needs to set up.  Let it cool to room temperature and then refrigerate for at least four hours uncovered. Do I have to Use a Springform Pan? No, although cheesecake is traditionally made in a springform pan it does not have to be.  Cheesecake can be made in a 9 x 13 pan.  To make it easier to remove the cake from a 9 x 13, line the bottom of the pan with parchment paper.  Don’t fill your 9 x 13 pan more than 1/4″ from the top of the pan.  Your baking time will change if using a 9 x 13″ pan.  Bake it at 325 degrees F for 40-45 minutes. Before serving, top the cheesecake with some whipped cream and chopped pecans and serve.  My guests loved it.  My friend also uses a drizzle of maple syrup on her whipped cream! Some other cheesecake recipes you may enjoy: Salted Caramel Cheesecake Blondies Pumpkin Cheesecake Bars Pumpkin Walnut Cheesecake For all of my other favorite kitchen products and tools visit my Amazon Store.  Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.  Easy Pumpkin Cheesecake Recipe Pumpkin Cheesecake This easy, creamy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert. Crust: 1 3/4 cups graham cracker crumbs 6 Tbsp. butter (melted) 1 Tbsp. sugar Filling: 3 8 oz. cream cheese (softened) 1 cup sugar 1 tsp. vanilla 1 cup canned pumpkin 3 eggs 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/4 tsp. allspice Whipped Cream pecans (chopped for garnish) Preheat the oven to 350 degrees F. Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan. You don’t want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill it. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy. Pour the filling into the pan. I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 pan. Fill the pan with hot water until the water reached about 1/3 – 1/2 way up the springform pan. Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack. Bake for 60 to 70 minutes. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours. Serve with a generous portion of whipped cream on top and a sprinkle of pecans Pumpkin Pie Spice – you can substitute 1 tsp of this for the other spices. 9 x 13 pan – this can be made in a 9 x 13 pan, just line the bottom with parchment paper to make removal easier and adjust the cooking time and temperature to 325 degrees F for 40-45 minutes. Be sure to use canned pumpkin, not canned pumpkin pie filling.  The pie filling is preseasoned and sweetened and is meant for an easy pumpkin pie. If you’ve tried this Pumpkin Cheesecake  or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis! Originally posted November 20, 2008 Continue reading Pumpkin Cheesecake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This creamy, easy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert.

slice of pumpkin cheesecake

I have never been a pumpkin fan.  At least I thought I wasn’t.  There is something about the texture of a pumpkin pie that just turns me off. Although I have discovered that I love a Pumpkin Pie Milk Shake.   Several years ago, I decided I needed to learn to embrace pumpkin.  My first step to venturing into the world of pumpkin was to try these pumpkin bars. It was pretty much the first pumpkin dessert I ever made and I discovered that I loved them!  Although I must admit that I think the best part was not the pumpkin but the cream cheese frosting!!

Second, I made a batch of pumpkin cookies -and they were amazing!  But again the best part was the yummy maple frosting.  Are  you seeing a trend here. ? I’m a frosting kid of girl

My third venture into pumpkin was Pumpkin Cheesecake. I am a big fan of cheesecake so I decided, why not.

pumpkin cheesecake with whipped cream on top

One of my readers emailed me and suggested I give pumpkin cheesecake a try. She is not a pumpkin lover either but she assured me that this cheesecake was amazing to taste and eat.  Her friends and family DEMAND that she make it.  She promised me it was as creamy and delicious as any Cheesecake Factory Cheesecake I’ve ever eaten.  She promised I wouldn’t be disappointed.  Those are a lot of promises! She was right.

slice of pumpkin cheesecake on a spatula

Why Does Cheesecake Crack?

There are a several things you can to do to help prevent cheesecake from cracking.

Use Room Temperature Ingredients – you  want your cream cheese, pumpkin and eggs to be room temperature.  This will help prevent lumps in your cheesecake and also help reduce the risk of cracks in your cheesecake.

Keep your Oven Closed  – opening your oven during the baking process will slow down the baking process and it will also increase your risk of cracks in the cheesecake.

cheesecake in a water bath

Use a Water Bath – Wrap the bottom of your springform pan in foil and then place your pan into another pan that is full of water.  You want the water level to come about 1/3 of the way up the pan.  The hot water helps insulate the outer ring of the pan and helps keep the oven moist which gives the center of the cheesecake time to cook.  When the outer edges cook faster than the center, cracking and sinking occurs.

If you try all these things and your cheesecake still sinks or cracks just cover up the cracks with whipping cream!!

Pumpkin Cheesecake

How to Make Pumpkin Cheesecake

  • Graham Cracker Crust – As many cheesecakes, this one starts with a graham cracker crust.  I always make my own and you can find the detailed directions here. You want the graham cracker crust to come about 2/3 of the way up the sides of the springform pan.
  • Gingersnap Crust – I have also used a gingersnap cookie to make the crust and that works well too.  The ginger adds a lot of flavor though and it can overpower the pumpkin a bit. Follow the same directions as the graham cracker crust just substitute gingersnap crumbs.
  • Use canned pumpkin, not pumpkin pie filling. They are two different things and usually found next to each other in the baking aisle.  Pumpkin Pie filling is preseasoned and sweetened and is intended to use for an easy pumpkin pie.
  • Chill before serving.  A cheesecake needs to set up.  Let it cool to room temperature and then refrigerate for at least four hours uncovered.

Slice of pumpkin cheesecake with a bite out of it

Do I have to Use a Springform Pan?

No, although cheesecake is traditionally made in a springform pan it does not have to be.  Cheesecake can be made in a 9 x 13 pan.  To make it easier to remove the cake from a 9 x 13, line the bottom of the pan with parchment paper.  Don’t fill your 9 x 13 pan more than 1/4″ from the top of the pan.  Your baking time will change if using a 9 x 13″ pan.  Bake it at 325 degrees F for 40-45 minutes.

Two slices of pumpkin pie

Before serving, top the cheesecake with some whipped cream and chopped pecans and serve.  My guests loved it.  My friend also uses a drizzle of maple syrup on her whipped cream!

Some other cheesecake recipes you may enjoy:

Salted Caramel Cheesecake Blondies

Pumpkin Cheesecake Bars

Pumpkin Walnut Cheesecake

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes. 

Easy Pumpkin Cheesecake Recipe

Pumpkin Cheesecake

This easy, creamy pumpkin cheesecake has a graham cracker base and even your non pumpkin fans are going this love this subtly flavored pumpkin dessert.

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 6 Tbsp. butter (melted)
  • 1 Tbsp. sugar

Filling:

  • 3 8 oz. cream cheese (softened)
  • 1 cup sugar
  • 1 tsp. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Whipped Cream
  • pecans (chopped for garnish)
  1. Preheat the oven to 350 degrees F.
  2. Make the crust by combining the graham cracker crumbs with the melted butter and one tablespoon sugar in a medium bowl.
  3. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.

  4. Press the crumbs onto the bottom and about two-thirds of the way up the sides of a springform pan.
  5. You don’t want the crust to form all of the way up the back of each slice of cheesecake.
  6. Bake the crust for 5 minutes, then set it aside until you are ready to fill it.
  7. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.

  8. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
  9. Pour the filling into the pan.
  10. I wrapped the bottom and sides of the springform pan with foil and then placed it in a glass 9 x 13 pan.
  11. Fill the pan with hot water until the water reached about 1/3 – 1/2 way up the springform pan.

  12. Placing your cheesecake in a water bath helps prevent the outside of the cheesecake from cooking faster than the inside which can cause it to crack.
  13. Bake for 60 to 70 minutes.
  14. Remove from the oven and allow the cheesecake to cool. When the cheesecake has come to room temperature, put it into the refrigerator. Chill for 4-6 hours.

  15. Serve with a generous portion of whipped cream on top and a sprinkle of pecans

Pumpkin Pie Spice – you can substitute 1 tsp of this for the other spices.

9 x 13 pan – this can be made in a 9 x 13 pan, just line the bottom with parchment paper to make removal easier and adjust the cooking time and temperature to 325 degrees F for 40-45 minutes.

Be sure to use canned pumpkin, not canned pumpkin pie filling.  The pie filling is preseasoned and sweetened and is meant for an easy pumpkin pie.

If you’ve tried this Pumpkin Cheesecake  or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOKINSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

Originally posted November 20, 2008

entire pumpkin cheesecake with whipped cream and pecans

Continue reading Pumpkin Cheesecake. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.



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sábado, 5 de octubre de 2019

Halloween Snacks Board This Halloween Snacks Board is the perfect thing for all you candy corn lovers and Halloween fans out there!  A fun collection of candy corn colored snacks and treats is perfect for all your Halloween parties. I admit, I love candy corn.  I love anything that looks like or resembles candy corn.  It’s just so cute and I like the taste of it too.  I know there is definitely a divided camp out there on candy corn but I’m team candy corn for sure. I also love Halloween and every year we host our annual Halloweenie Roast and our  Couples Costume Dinner Party. My husband and I even dress up each year as a famous couple! Each year I try to come up with some fun new treats to serve at the parties.   Since I love a good snack board, I decided a candy corn themed snack board would be perfect for this year’s Halloweenie Roast – the kids are going to LOVE it!  You can see lots of my past Halloween treats and party ideas here. How to make a Halloween Party Snacks Board This snack board was so fun to put together. I basically wandered the aisles of the grocery store looking for any white, orange and yellow snacks I could find along with any candy corn treat.  The only other thing you need is something to put it all on. I bought the majority of my treats at Trader Joes but a few came from Winco.  It’s harder than you might think to find yellow snacks, bananas just don’t hold up on a snack board so those were out.  I managed to find a few “yellowish” snacks but I think they are really more light orange.    Be sure and check the holiday food aisle, as well as the regular snack aisle and the bulk bins. Halloween Party Food Ideas  White Snacks: Yogurt covered pretzels Popcorn Marshmallows Specialty Potato Chips (Trader Joes) Yellow Snacks: Maple Popcorn (Trader Joes)  or could use caramel corn Potato Chips Mango Gummy Candy (Trader Joes) Dehydrated Mango (Trader Joes) Cheese Bites (Trader Joes) Orange Snacks Mandarin Oranges (I ended up not putting these on the board because I didn’t like the way they looked) Cheese Puffs Goldfish Crackers Dried Tangerine Slices (Trader Joes) Pumpkin Cookies (Trader Joes) Candy Corn Snacks Candy Corn (I like Brach’s brand the best) Gummy Candy Corn (bulk bins at Winco) Candy Corn M & M’s (found at Target) Candy Corn Popcorn (Trader Joes) I used a large round charcuterie board I have but you could use a large cookie sheet or any flat surface you have. Cutting boards work great, or you could even put it directly on the table.  Add a few of the treats into bowls will give some height to the board. I began by adding all the white snacks, and then the yellow , the orange and finally the candy corn snacks. I love to let the snacks fall off the board onto the table, the messier the better as far as I’m concerned!  Even your non candy corn lovers are going to love it! If you come up with any other fun white, yellow or orange snack ideas, let me know! Find some of my other fun Snack Board ideas here: After School Snack Board Hummus Snack Board How to Make the Perfect Relish Tray Quick and Easy Cheese Board Patriotic Charcuterie Board For all of my other favorite kitchen products and tools visit my Amazon Store.  Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes If you’ve tried this or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis! Continue reading Halloween Snacks Board. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.

This Halloween Snacks Board is the perfect thing for all you candy corn lovers and Halloween fans out there!  A fun collection of candy corn colored snacks and treats is perfect for all your Halloween parties.
candy corn colored snacks on a boardI admit, I love candy corn.  I love anything that looks like or resembles candy corn.  It’s just so cute and I like the taste of it too.  I know there is definitely a divided camp out there on candy corn but I’m team candy corn for sure.

I also love Halloween and every year we host our annual Halloweenie Roast and our  Couples Costume Dinner Party.

My husband and I even dress up each year as a famous couple!

Each year I try to come up with some fun new treats to serve at the parties.   Since I love a good snack board, I decided a candy corn themed snack board would be perfect for this year’s Halloweenie Roast – the kids are going to LOVE it!  You can see lots of my past Halloween treats and party ideas here.

candy corn snack board with popcorn

How to make a Halloween Party Snacks Board

This snack board was so fun to put together. I basically wandered the aisles of the grocery store looking for any white, orange and yellow snacks I could find along with any candy corn treat.  The only other thing you need is something to put it all on.

I bought the majority of my treats at Trader Joes but a few came from Winco.  It’s harder than you might think to find yellow snacks, bananas just don’t hold up on a snack board so those were out.  I managed to find a few “yellowish” snacks but I think they are really more light orange.    Be sure and check the holiday food aisle, as well as the regular snack aisle and the bulk bins.

Candy Corn Halloween Snacks

Halloween Party Food Ideas

four different photos of candy corn colored snacks

 White Snacks:

  • Yogurt covered pretzels
  • Popcorn
  • Marshmallows
  • Specialty Potato Chips (Trader Joes)

white colored snacks

Yellow Snacks:

  • Maple Popcorn (Trader Joes)  or could use caramel corn
  • Potato Chips
  • Mango Gummy Candy (Trader Joes)
  • Dehydrated Mango (Trader Joes)
  • Cheese Bites (Trader Joes)

yellow snacks

Orange Snacks

Mandarin Oranges (I ended up not putting these on the board because I didn’t like the way they looked)

  • Cheese Puffs
  • Goldfish Crackers
  • Dried Tangerine Slices (Trader Joes)
  • Pumpkin Cookies (Trader Joes)

orange colored snacks

Candy Corn Snacks

  • Candy Corn (I like Brach’s brand the best)
  • Gummy Candy Corn (bulk bins at Winco)
  • Candy Corn M & M’s (found at Target)
  • Candy Corn Popcorn (Trader Joes)

candy corn snacks

I used a large round charcuterie board I have but you could use a large cookie sheet or any flat surface you have. Cutting boards work great, or you could even put it directly on the table.  Add a few of the treats into bowls will give some height to the board.

Candy Corn M & M's in a bowl

I began by adding all the white snacks, and then the yellow , the orange and finally the candy corn snacks.

Halloween Snack board

I love to let the snacks fall off the board onto the table, the messier the better as far as I’m concerned!  Even your non candy corn lovers are going to love it!
easy halloween snack ideasIf you come up with any other fun white, yellow or orange snack ideas, let me know!

candy corn snack board treat ideas

Find some of my other fun Snack Board ideas here:

For all of my other favorite kitchen products and tools visit my Amazon Store. 

Did you know I wrote a cookbook?  Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes

If you’ve tried this or any other recipe on Your Homebased Mom, then don’t forget to rate the recipe and let me know how it went in the comments below, I love hearing from you!

You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food, party ideas and travel tips and what I’m up to on a daily basis!

Continue reading Halloween Snacks Board. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne to let us know. Enjoy the posts.



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