Posts Tagged 'thanksgiving'

Pipe Dream #235: To Get a What What – Mini Pumpkin Streusel Cheesecakes

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Can I get a what what?

Sorry, I just wanted to reference that song because I recently rediscovered it and was filled unwarranted nostalgia, as I never listened to it when it was a real popular song. Oh, for the days when commercial hip hop/Jay-Z was better.

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But guys. Get ready for something that never disappoints

Like a sprained ankle, boy, these aren’t anything with which to play.

Pumpkin. Streusel. Cheesecake. This ain’t no scrub hollering at you. Oh no. These elements are pure gold standalones, but when combined, they sing a tune catchier than Drake, Eminem, Kanye and Wayne put together.

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This is the most embarrassing post I’ve ever written. I think I need to go and wash out my mind with a Focus on the Family radio drama.

Also, in case you are wondering, Thanksgiving is soon. Wouldn’t this be a perfect Thanksgiving dessert?

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To likely mixes and unlikely mixes,


Pumpkin Streusel Mini Cheesecakes

Adapted from

2/3 cup  flour
1/4 cup + 2 tablespoons granulated sugar, divided
1/4 cup  packed brown sugar
6 tablespoons cold butter, cut into chunks
1/2 cup old-fashioned or quick-cooking oats, uncooked

4 ounces cream cheese, softened

1 1/2 eggs
1/2 can  (about 8 ounces) pumpkin puree
1 1/2 teaspoons  pumpkin pie spice

Preheat the oven to 350°F.

Mix flour,  2 tablespoons granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

Reserve 1/2 cup oat mixture; press remaining onto bottom of prepared pan. Bake 10 minutes. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over the crusts. Sprinkle each with reserved oat mixture.

Bake 25 minutes, then cool for 10 minutes before transferring to a wire rack to cool completely. Store in the fridge.

Pipe Dream #172: To Marshal Them Into Submission


I would like to take a moment to plagiarize some pictures from my cousin at Emily Mariposa. She took our family pictures this year, and I wanted to share. Among Emily’s notable accomplishments is the fact that she arranged and directed this group into submission. It is a difficult photographical and interpersonal feat, but she was admirably patient. Thank you, Emily! You are the best.

For more of Emily’s work, you can check out her website.


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IMPORTANT STEP NOT – Homemade Ladyfingers


Don’t miss this! This recipe is an essential part of tomorrow’s pumpkin tiramisu recipe, which is pretty rich, if I do say so myself. So much for easing into things this week.

Here’s the thing, you can totally skip this step and buy ladyfingers at your grocer. Whatever, I was just trying to be double cool.  Don’t know if it was worth it. You might try doubling the recipe also. I found myself wishing for a few more ladyfingers for the tiramisu.

So important, not,



Adapted from Joy of Baking

1/2 cup (65 grams) cake flour, sifted

3 large egg yolks, room temperature

2 tablespoons (25 grams) granulated white sugar, divided

1/2 teaspoon vanilla extract

3 large egg whites, room temperature

1/8 teaspoon cream of tartar

3 tablespoons (36 grams) granulated white sugar

Powdered sugar, for dusting

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.  Have ready a large pastry bag fitted with a 1/2 inch round tip, or just snip a medium-sized bit off the end of a piping bag.

Wipe out the bowl of the electric mixer with a vinegar-soaked paper towel. Using with the whisk attachment, whip the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually add the 3 tablespoons white sugar and whip until stiff peaks form. Remove the egg whites to a bowl.

In the electric mixer, fitted with the paddle attachment, beat the egg yolks and 2 tablespoons (25 grams) white sugar on high speed for about 5 minutes or until the mixture becomes thick and pale yellow.  (When you raise the beaters the batter should fall back into the bowl in a slow ribbon.)  Beat in the vanilla extract.  Sift the cake flour over the batter but do not fold in yet. Add the egg whites, then fold the whites into the egg yolk and flour mixture in three additions, mixing only until incorporated. 

Pipe the batter in 3 inch sections, leaving about a 1 inch space between the cookies.  

Place the powdered sugar in a wire strainer, and sift over the tops of the cookies.  Bake for 8 to 10 minutes or until the ladyfingers are firm but barely browned and are still spongy when pressed.

Remove the baking sheets from the oven and slide the parchment paper from the baking sheets onto a wire rack.  Let the ladyfingers cool for a few minutes and release them from the parchment paper, with a  spatula.  Finish cooling on a wire rack.  If you are not using the ladyfingers right away, freeze them in a plastic bag.

Makes about 4 1/2 dozen 3 -inch ladyfingers.

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