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This.

 

Image1is the first white pumpkin and cool orange pumpkin I’ve seen within a hundred miles of where I live. *so excited*

First White Pumpkin

 

Image1is a little glimpse the fall mantel I’ve been working on.

This 039

 

Image1is the little guy who cut three eye teeth within the past week. He’s been grumpy and miserable for so long, and yesterday he started smiling again.

Happy Hudson

 

Image1is how my kitchen looks when company is coming and there are yummy pumpkin things to be baked.

This 084

 

Image1is who follows me into the kitchen every. single. time. :)

This 006

 

Image1is what I always wear whenever I’m in the kitchen.
Anthropologie apron, thanks to my mommy. ♥
[also, this is what a picture look like, taken by a 6-year old :)]

This 081

 

Image1is the little girl who has can’t stand socks, or certain shoes, or certain anything.
Sensory issues. :(

This 065

 

Image1is a super cool water bottle, made by June Jars, given by my friend Shelly.
I ♥ it. And her.

This 047

 

Image1is how my attic looked before organization. Well, actually, it’s my yard sale pile. But it’s a pretty close ‘before’.

This 073

 

Image1is after, and what I spent my money on, rather than getting a smartphone. (I know, I know. I had the old kind of phone! Organization is just a big deal to me.)

This 070

 

Image1is made my day. Skype dates with sisters in faraway places.

skype date

 

Image1is the woman who inspired me to do This.

 

Image1is a day be thankful for the gift of life!

This 037

Image3

 

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From the Kitchen – September Edition.

The giveaway packages are in the mail and en route to Amy and Nancy ~ the two winners of A Farmer’s Daughter cookbook and giveaway! Congratulations again, you two!

Thanks to all of you who entered, and for making this a fun event for both Dawn and me!

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So for those who didn’t win but still want some cooking inspiration, you can either buy Dawn’s cookbook :) or follow some of the links here. I’ve been trying a few new recipes lately, so here’s another foodie post with some link love!

Chicken Taco Salad


photo credit: tasty kitchen

Fabulous, fabulous recipe. This can be an all-in-one dinner, or I’ve served fajitas as the main dish and this as the side, or this as the main dish and chips & salsa on the side. The flavors in this dish are amazing. But hey, it comes from the Pioneer Woman herself, so it has no other option. :)

Slow Cooker Chicken Fajitas

Slow Cooker Chicken Fajitas
photo: reynolds

My sister Ervina told me about this recipe about a year, and I’ve made it so many times since then. It’s super easy, and super good ~ what’s not to like about that? I’ve served this with rice and refried beans on the side for a bit of extra, or it’s good by itself too for a quick supper.

 Mozzerella Caprese Quiche


photo: origins farm

I didn’t follow the exact recipe, but I used the tomato/basil/mozzarella combo with a bit of feta cheese as well, and it was AMAZING. I love basil, but I snipped it in small pieces instead of big leaves as shown. This I love as a breakfast or luncheon food.

Shepherd’s Pie with Garlic Mashed Potatoes


photo: tasty kitchen

This is good old-fashioned comfort food, and it really was good. :) Sometimes my kiddos don’t always appreciate a new gourmet recipe and the unique ingredients I love so much. But this is one that is so great for kids too.

Bowtie Chicken Alfredo


photo: tasty kitchen

This is another recipe from Ree, and she does not disappoint. Chicken Alfredo is a common recipe, and not difficult at all. But the farfalle pasta and a bit of white cooking wine sets this apart from the rest and adds a great new flavor to a traditional recipe.

Strawberry Creme Crepes

Strawberry Creme Crepes Recipe
photo: taste of home

I made these for a baby shower, and while they were a bit time consuming for 50 people, the first bite made it all worth it. :) The great part about these is that the crepes can be made ahead of time and even frozen. This is definitely a keeper recipe.

Favorite Oatmeal Raisin Cookies

photo credit: kelseysappleaday.blogspot.com

It’s rather beyond me why someone [i.e. my husband] would choose an oatmeal cookie over a chocolate chip, but hey, he does. So I may as well may a bangin’ one, right? :) The photo does NOT give credit to the cookies. They look much better in real life. Maybe also because I roll them in white sugar before baking them, a personal addition to the recipe. The key is in the baking time, ensuring not to overbake them.

And, last but not least, we’re beginning the season of all things PUMPKIN!

My first new recipe of the season was a great delight.
I’ve already made it three times in three weeks. :)

Starbucks Pumpkin Pound Cake

photo: something swanky

The description caught my eye, and it did not disappoint. It does indeed taste exactly like the Starbucks pound cake. Wowsers. It is perfect with coffee for dessert. Or breakfast. Or snack. :)

Happy weekend, all!

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White Chocolate Cheesecake with Sea Salt Caramel

 

We’ve been on a birthday marathon around here lately.

Four of our five birthdays are in the summer, and coming from the 4th birthday just this week, I’m a little birthday-ed out! :)

However, with birthdays come cooking and food and cakes and such, and since two of the four birthdays requested cheesecake, I tried a new recipe for one.

We’re white chocolate fans ~ in mochas, in drinks, in cookies, and especially in cheesecakes. When I found this recipe for my husband’s birthday, I expected it to be a great one. I just didn’t expect it to be as fabulous as it really was! :) This was the perfect combination of tastebuds delight, rich but not too sweet, and absolutely amazing. This goes down as The Best Cheesecake Ever; at least, according to my husband.

Without further ado, let me introduce you to the

White Chocolate Cheesecake
with Sea Salt Caramel

cheesecake 1

[adapted from Tasty Kitchen]

FOR THE CRUST:

  • 1 1/4 cups Pecan Sandies cookies
  • 3 Tablespoons unsalted butter

FOR THE FILLING:

  • 8 ounces White Chocolate Chips
  • 4 packages Cream Cheese [8 ounce packages]
  • 1 cup sugar
  • 3 Tablespoons Unbleached All-purpose Flour
  • 1 teaspoon Vanilla Extract
  • 3 whole Large Eggs

FOR THE CARAMEL:

  • 1 cup Brown Sugar
  • 1/3 cups Heavy Whipping Cream
  • 1/4 cups Unsalted Butter
  • 1/4 teaspoon Sea Salt [or more to taste]

PREPARATION INSTRUCTIONS:

Preheat the oven to 225 degrees.

To make the crust:
Pulse the cookies in a food processor until you get fine crumbs. Add the butter and pulse again until all is well mixed. Press the mixture into the bottom of a 10-inch springform pan that is well-greased. Set the pan aside.

To make the filling:
Melt the white chocolate in a small bowl in the microwave [in 30-second intervals until well melted; this prevents the chocolate from getting burned]. Set aside to cool slightly. Soften the cream cheese if needed, and then beat in a large bowl with an electric mixer until smooth. Add the sugar, flour, and vanilla and beat it again, just until smooth. Add the eggs, one at a time, beating after each one. Beat in the melted chocolate. Pour the batter over the crust.

Bake the cheesecake at 225 degrees for two hours, then turn off the oven and leave in at least one hour or overnight before removing [the slow baking is the key to a smooth, uncracked perfect cheesecake!]. Refrigerate at least one hour serving AND before removing the sides of the springform pan.

To make the Sea Salt Caramel:
In a small saucepan, bring brown sugar, whipping cream, and butter to a boil over medium-high heat, stirring constantly. Boil for about 3 minutes. Remove from the heat, whisk in sea salt. Let it cool and then serve on top of the cheesecake.

Slice the cheesecake with a sharp knife dipped in hot water, then wiped dry before each slice.

Serve with the Sea Salt Caramel glazing individual slices.
[you can reheat the caramel as needed in the days after; it warms beautifully]

Garnish with whipped cream, if so desired.

Let it melt in your mouth, and Enjoy! :)

 

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