Pumpkin Cheesecake with Gingersnap Crust

Posted on November 14, 2012 | Leave a comment

Just a little note if you are planning on baking this delicious cheesecake!

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I just baked this cake and have to tell you all that I couldn’t stop eating the batter! First I started licking the spoon from the cream cheese and sugar, as if that wasn’t bad enough , once I put the pumpkin , whipping cream , eggs, spices, it not only smelled heavenly it tasted de-licious! Of course I had to scrape bowl clean for cake, but left a little over for me. Good thing I was alone so I didn’t even have to share it! It was pretty tasty. I really wanted to just tell you all that if you forget to leave cream cheese out to soften to room temperature there is a speedy way to do it. Also I placed a pyrex 1/2 filled with water in the oven to help prevent cracks in cheesecake.

How to soften Cream Cheese:( From Philadelphia cream cheese)

 

Place completely

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Posted in Baked Goods, Cake, Holiday/ Thanksgiving Recipes

Pumpkin Cheesecake with Gingersnap Crust

Posted on November 13, 2012 | Leave a comment

Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.

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This cheesecake is a bit of a twist on the traditional pumpkin pie. The combination works quite well–the pumpkin adds a velvety smooth texture and delicious flavor even if you’re not a pumpkin pie fan and the caramel topping goes well with the pumpkin cheese filling. It’s a bit of work with a lot of moving parts so if you’re feeling ambitious this could work for you.  The gingersnap crust is also a departure from the traditional graham cracker crust. If you don’t like gingersnaps you can always substitute graham cracker crumbs. You’ll also need a 9-inch springform pan. I love Sur La Table and Williams Sonoma for their pans.

Happy Thanksgiving from our house to yours.

Enjoy and keep on cooking with Candi.

Ingredients: 

Crust:

About 40 gingersnap wafers (about 2 cups cookie crumbs)

1/4 cup packed light brown sugar

5 tablespoons unsalted butter, melted and cooled

Filling:

4…

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Posted in Baked Goods, Dairy, dessert, Holiday, Holiday Recipes, Holiday/ Thanksgiving Recipes

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Posted on November 12, 2012 | Leave a comment

This recipe has earned a place on our Thanksgiving table every year since discovering it. It is really that good.
I always double it and I make it in a 9 x 12 glass pyrex dish, just serve it in the pyrex. You can spoon it out if you can’t cut clean squares, I almost like it better when it’s spooned out. So very easy and so very good. Enjoy! It is a winner.

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My friend Audrey gave this to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in the Kolen household. Can be doubled easily.

Ingredients:

1/2 cup butter (unsalted) 1 stick

8 oz. sour cream (lite ok but not fat-free)

8 oz.  can sweet corn (drained)

8 oz. can creamed corn

8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first.) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Thanksgiving 2012 – ready or not here it comes

Posted on November 11, 2012 | 2 comments

It’s been seriously crazy here in the tri-state area the past week. the additional loss of power from the Nor’easter really threw us all for another loop in an already trying time. Our power was finally restored Friday and  I must start to think about my Thanksgiving dinner since I am having 22 people and I will be away from the 14th – 18th of November. Crazy stuff . This weekend I will bake my cookies, prepare my sweet and spicy nuts  and start shopping. Obviously I will have to do a lot the 4 days I have prior to Thanksgiving with a touch of jet lag thrown in for fun. It’s well worth it though. Everyone invited got an email and a job to do. You have to count on your friends and family when you have such a large crowd. I will post my menu now. I will also be making my soup and freezing it, my pumpkin breads, etc. I freeze everything, it’s only for 2 weeks and it will all be fine. Here is the menu as of now, I may make a few changes here and there and will keep you in the loop with that. So it’s time to start shopping and start cooking. If you are looking for a recipe on my blog, put in the name of recipe or a key word and you should be able to find it. Again, I am available via email and am happy to help. Sometimes it helps to put in the word Thanksgiving as a way of getting to recipe as well. I have listed the names as they appear on my blog, I will however be reblogging each and every one over the next week. The Show must go on.

My heart goes out to the people who will not be able to be with their families in their own homes this holiday season. If you can find anyway to donate money or items please do so in the spirit of Thanksgiving.

Thanksgiving Menu:

Appetizers:

I go lightly on the apps. because it is such a heavy meal

Sweet and Spicy Nuts, (recipe for nuts is on blog)  and a Baked Brie which I purchase at Whole Foods and keep frozen till day before) fig jam for Baked Brie.

If you’re looking for a heavier appetizer the Baked Salami is always a great one along with crudite and dip.

Soup:

Butternut Squash Soup or Pumpkin Lentil Soup

Salad:

I do mixed greens with a little goat cheese  and apples. I will use the Vinaigrette with Maple Syrup this year. My salad is light and small.

Pumpkin Walnut Bread and or Hurricane Sandy Pumpkin Cranberry Bread along with some delicious dinner rolls that I will purchase, last year I baked a Pumpkin Challah no time this year, but if I can find one I will buy it even though it won’t be nearly as good.

Entree:

Roast Turkey and Turkey Breast ( which is all white meat ) I find the turkey breast goes a long way to satisfy the white meat lovers. I have the butcher prepare my turkey and turkey breast, it will be in an herb marinade, and I just have to place in the oven and cook and carve.

Cremini Mushroom Pumpkin Lasagna ( I will be reblogging this wonderful recipe) can be made a few days ahead and put in freezer or refrigerator

Side Dishes:

Mashed Potatoes Casserole with Sour Cream and Chives

Thanksgiving Corn Bread Pudding – this is an absolute must if you’ve never made it before. If you have made it you know how wonderful it is.

The Stuffing that will be on our Table

Candied Yam Souffle ( Easy Peasy) , Marshmallow Sweet Potatoes, and Aunt Pammy’s Chipotle Sweet Potatoes ( Pammy’s Chipotle Sweet Potatoes are nothing short of amazing)

Fresh Cranberry Sauce, A little twist on Plain Cranberry Sauce, and of course Karyn’s Famous Thanksgiving Crisp ( this is the one you must make, it will always be on your table)

Dessert:

Michele’s White Chocolate Jumbo Macadamia Cookies ( winner of CWC contest)

Pumpkin Cheesecake with Gingersnap Crust

Fresh Fruit

and I have some desserts being brought to me , if they are blog worthy they shall appear on my blog!

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Nuts for Appetizers

Posted on November 11, 2012 | Leave a comment

This was also printed on my blog last year, this is original sweet and spicy and one other recipe which may appeal to you. The words “can be made ahead” are music to my ears. … (optional)

cookingwithcandi's avatarCooking with Candi

This is my original favorite nut recipe and it is from Union Square Cafe cookbook. It is the best. I have been making these nuts for years and people always ask for the recipe. I can’t take credit for it but I can add a few useful tips. To avoid the brown sugar being grainy, make sure that the nuts are hot when you mix them, mix well from the bottom of the bowl and follow directions below for the melted butter in the saucepan. The nuts taste best when they are cooled down for a long time and have sat out for a while. They will keep for a long time in an airtight container. This recipe is pretty quick and easy too.

*check out my other nut recipe Sweet and Spicy Nuts for Thanksgiving Recipe also on site.

INGREDIENTS:

I usually start with unsalted nuts. (1/4 lb…

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Sweet and Spicy Nuts

Posted on November 11, 2012 | Leave a comment

I am going to start posting my Thanksgiving recipes. Starting with these wonderful sweet and spicy nuts. Always perfect to put out when guest arrive . A perfect appetizer. (optional)

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photo 4 (3)photo 1 (4)

My inspiration for this recipe came from Barefoot Contessa. I make these and keep them in a baggie or a container. Awesome, thanks Ina. These nuts make the perfect appetizers, no one who eats nuts can resist. I also like mine with a little “kick”, you can manage the heat on these.

ingredients:

vegetable oil

7 cups of nuts (you can break it up any way you want. You can do 7 cups of roasted mixed unsalted nuts or any other combination as long as they equal 7 cups. if you can’t find unsalted nuts, adjust the salt on this recipe as per direction below) 

1/3 cup pure maple syrup

1/4 cup light brown sugar, lightly packed

3 tablespoons orange juice (fresh or container. fresh is always best (and one orange will do the trick,) but honestly no biggie.)

2 teaspoons ground chipotle powder–I use 2 teaspoons but if you really like them mild…

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Pumpkin Lentil Re-blog

Posted on November 9, 2012 | Leave a comment

I am at my daughters house because I still have no power and am now working off my IPad I wanted to start posting and reposting Thanksgiving recipes , I posted my Butternut Squash soup a few weeks ago and this one is amazing and is also perfect for Thanksgiving. I will be getting all those wonderful recipes to you everyday now.

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It’s Fall and that means it’s time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.

This recipe has been around my family for a while. A friend gave it to me a while back, and I make it every fall.  Just because it’s fall and it’s pumpkin and this soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? I actually lost this recipe, but luckily my friend Marcy still had it, so thanks Marcy! It’s good to share with friends, and now all my recipes will be posted on my blog…

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Posted on November 8, 2012 | Leave a comment

We have no power in our house once again but if I had power this is what I would make today. My all time favorite white bean chili, so if you’re in the tri state area and can cook this is fab.

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dirty sink from kitchen sink chili

We just got back from two beautiful days in Moab, Utah. We hiked most of the time and the glory and splendor that is there has no words. If you ever have the opportunity to go you should do so. It is an amazing area–Arches National Park, the Canyonlands, the whole area is just breathtaking. We hadn’t had snow here so we went on the road. Now we’re back and today was spectacular! It snowed in Aspen last night and we skied today. So nice to be back skiing. It was Sunday, and the Giants were in the playoffs. Joel set the DVR and we were gone all day. I had taken out a package of chopped turkey and figured that I would pick up a few things and make this chili that I love. I use a lot of stuff from my pantry…

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Michele’s White Chocolate Macadamia Jumbos -winner of CWC contest!!!!!

Posted on November 7, 2012 | 2 comments

Michele sent me this as her entry for my CWC Thanksgiving Contest. Wow! they are amazing and before I keep eating them they are going in the freezer for Thanksgiving. Michele always makes these for her fabulous Christmas party. They will keep in the freezer for up to 3 months, so the plan is to make ahead for Thanksgiving, because these have to be on my table.  I didn’t get dried cherries, but I had craisins so I used them. They cooked up in 17 minutes at 325 degrees and were just beautiful. I am happy that I went to the gym this morning that’s all I can say. Thanks Michele for participating and for your support of my blog :). These are going on my Thanksgiving dessert table without a doubt.  These are decadent, but if you’re eating a cookie shouldn’t it be? These were so amazing that everyone who ate them fell in love with them, so I must give this prize to Michele. Thanks to everyone else who participated, and I loved Shelly’s muffins and Julie’s Pie which may find it’s way on to my Thanksgiving table.

*P.S. they never did stay in our freezer because of Hurricane Sandy.  Alot of people got to eat these delicious cookies and everyone agreed they were some kind of wonderful.

Ingredients:

2 1/2 cups all purpose flour

3/4 cup butter or margarine ( 1 1 2/ sticks softened)

3/4 cup granulated sugar

1/2 cup dark brown sugar

3 Tblsp. corn syrup

2 tsps. vanilla extract

1 tsp. baking soda

1 tsp. salt

2 large eggs ( room temperature please)

12 oz. bag white chocolate chips

1 jar ( 6 1/2 oz) macadamia nuts chopped about 1 1/3 cups

1 1/2 cups dried tart cherries or cranberries, I actually used craisins

Directions:

Preheat oven to 325 degrees. In a large bowl, I placed flour, baking soda and salt  and mixed together. In bowl of kitchen aid mixer I placed softened butter, sugars, corn syrup , vanilla, butter and eggs, mixed at medium speed while adding the flour in. When it’s all combined scrape bowl with rubber spatula, and stir in white chocolate chips , nuts and cherries.

Drop by slightly rounded 1/4 cups, 3 inches apart onto ungreased cookie sheet, I used a Silpat and an ungreased cookie sheet. These cookies are large so be sure to space 3 inches apart. Transfer to a wire rack and cool. Can be frozen up to 3 months.

I baked for 17 minutes, check them after 15 depending on your oven.

These cookies are amazing. Enjoy!

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Posted in Baked Goods, contest, cookies

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Hurricane Sandy Pumpkin Cranberry Bread

Posted on November 5, 2012 | 1 comment

Continuing on my Hurricane Sandy bender. Sitting in the house gives me an opportunity to get to some recipes that I haven’t had time to get to. I already purchased ingredients in the hopes to make them and there is no time like the present, especially while you’re being pummelled by a hurricane. I am just hoping to get through the baking process without losing power, dicey at best. So far so good though and I only have 20 minutes left on the timer. This recipe has been sitting in my recipe file since last fall. I combined a few recipes and came up with this bread. I used fresh cranberries since I had them, I prepared them in 1/4 cup water with 1/4 cup sugar brought them to a boil and simmered for 10 minutes. Cooled them off and drained off excess liquid before folding into the batter. This is going into my freezer and it will be retitled Sandy Pumpkin Cranberry Bread.

*just a little note, this bread was made right before we lost our electricity, we were sitting down to watch Homeland and out went the lights! We did however enjoy this bread as did everyone who ate it. Great with afternoon coffee or tea. I was planning on saving for Thanksgiving but it came in handy the night the lights went out.

Ingredients:

2 cups all purpose flour

2 teaspoons pumpkin pie spice or 2 tsp. cinnamon, 1 1/2 teaspoon ginger, and 3/4 teaspoon nutmeg.

1 teaspoon baking powder ( check expiration date or this bread will not work)

3/4 teaspoon salt

1/2 teaspoon baking soda

6 tablespoons ( 3/4 stick) unsalted butter, softened to room temperature

1 cup plus 1 tablespoon sugar

2 large eggs ( always room temperature)

1 cup canned pure pumpkin

1 teaspoon vanilla extract

2/3 cup buttermilk

1 cup fresh cranberries ( or 1/2 cup dried sweetened cranberries) * see note above on preparing cranberries

1/2 cup coarsely chopped walnuts

Directions:

Preheat oven to 350 degrees. You’ll need a loaf pan ( 9 x 4.3 inches) I sprayed with baking spray and sprinkled flour and shook out excess flour. You can also use parchment paper. In a large bowl whisk together flour, pumpkin pie spice, baking powder, salt and baking powder to blend.

Using electric mixer, beat butter until fluffy ( with paddle attachment) Gradually add 1 cup sugar, beating until blended. Beat in eggs 1 at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients, alternating with buttermilk in 2 additions each. Fold in drained cranberries and walnuts. Transfer batter to pan. Sprinkle with 1 tablespoon sugar.

Bake bread until tester into center comes out clean, about 1 hour ten minutes. Cool bread in pan on rack. Cut around bread at short ends to loosen from pan. Turn bread out onto rack, cool bread completely. When completely cool you can wrap and store at room temperature for a few days. I plan on freezing it for my Thanksgiving Table.

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