Pumpkin Chocolate Chip Cheesecake

Hope everyone is having a nice Thanksgiving. Mine could've been better - my dad is sick, my mom is incompetent in the kitchen, and the chicken is taking longer than expected. Oh and I have to be at work 4:30 tomorrow morning for you early birds, so you all better be nice and drop the attitude. It's not our fault if we are sold out of your stupid zhu zhu pets. And please don't trash the store either because the closing crew usually stays an hour after closing just to clean up after you. Trust me, they don't pay us THAT much.

Moving on, I made this cheesecake last week since my dad insisted on making pies for Thanksgiving dinner. In case you haven't heard, Libby's is having a pumpkin shortage. Once all the cans are gone on the shelves, that's it. No more pumpkin until next year. Good thing we have three large cans in the cupboard. Plan ahead when making this cheesecake because like most cheesecakes, this needs a long chilling time.

I cut this recipe in half because I have three small heart pans. Regular springform pan is on my wish list. That is partly why the piece in my picture is so small. That and it was almost gone.

Pumpkin Chocolate Chip Cheesecake



Crust:
1 1/2 cups graham cracker crumbs (either in food processor or crushed by rolling pin)
4 Tbsp powdered sugar
6 Tbsp butter, melted

Filling:
16 oz. cream cheese, room temperature
1/2 cup sugar
2 eggs
1/2 tsp vanilla or maple extract
1/2 cup pumpkin puree
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 cup chocolate chips

1. For crust: Mix together crumbs, sugar, and butter. Press evenly over bottom and sides of a 9-inch springform pan. Chill until needed.

2. Preheat oven to 350F. Beat cream cheese and sugar together until smooth. Add eggs and extract. Add pumpkin and spices, and continue mixing until combined. Any lumps in the batter will not disappear during baking. Fold in chocolate chips. Pour filling into chilled crust.

3. Bake 30-40 minutes. No covering or water bath needed. The center should feel somewhat firm to the touch. Let the cheesecake cool to room temperature. Then cover and place in refrigerator for at least 6 hours or overnight.

Makes one 9-inch cheesecake

Source: Bake Space

Recipe For Joy Competition

Kraft Foods has picked 12 blogs to compete in the Recipe For Joy competition to raise money for local food banks. I am one of those lucky ones to help make a difference in the world. All you have to do is send an e-card. For every free e-card sent, Kraft Foods will donate 10 meals to Feeding America. This is the perfect opportunity for those who want to help but cannot afford to (me me me!).


Send an e-card right now!


This is a competition because the blogger with the most e-card credits (as in how many people use the link above to send a e-card) over the promotional period (November 23 – December 31 or once the one million meal goal has been met) will have $1000 donated to his or her local food bank. This is wonderful because I know a lot of food banks are hurting for the holidays.

So start sending those e-cards and feed some families!

Kraft Basket Giveaway

Kristin from Kraft Foods has recently contacted me about ways they are reaching out to home cooks online. There are times in every foodie's life where you have a question, whether it's about a technique, ingredient, or recipe in general. What better way to get your answer than using popular social media networks like Facebook, Twitter, and You Tube?

Kraft Foods has recently relaunched their Facebook page. I became a fan, and you should too! Don't worry if you are not a blogger. Only a passion for food is required. I haven't taken full advantage yet because I just joined, but I did browse around. Real Kraft Food representatives do answer you on their wall, whether it's a question or just feedback. Good to know someone really does listen. There are also tabs for recipes, photos, videos, and currently Thanksgiving.

They also have a You Tube channel. This is perfect for those who are visual learners. I know there have been recipes where I just don't quite understand a direction. Or I have failed a recipe several times and want to see how it's really done (i.e. fudge). While browsing, I found a video on how to cut up a whole chicken. How many of you never cut up a whole chicken before? Me me me! How many of you can describe in words how to cut up a chicken without using pictures? ...that's what I thought. I might have to give this one a try. It's not just for recipes and techniques either. There are some how to pick this fruit or how to save money buying groceries.

Lastly, we have Kraft Food's Twitter page. Although Twitter may not be the best place to discuss food topics, it's a great way to learn about the latest recipes and updates. I'm following them right now, but I don't have much to say about this at the moment. There's only so much you can do with Twitter.

My intial thoughts about these: Facebook is great because real people answer questions and comments. It feels good to know someone actually cares about what you have to say. You Tube is wonderful because watching videos is better than reading a piece of paper. I remember and understand more by seeing than reading. Twitter is alright for me. I hardly use my Twitter account, so this may not be the best way. For others who tweet often, it'll be great because they can say, hey Kraft has a new recipe up.

You still with me? Good, because you probably noticed the title of this post - Kraft Basket Giveaway. Kraft Foods has kindly provided me and one lucky reader to receive a wonderful goodie basket. Here's what's inside:

Four delicious holiday recipes from the Kraft Foods Kitchens, a Zak Designs garlic peeler, an HA Mack olivewood mixing spoon, NEW Velveeta Rotini and Cheese Whole Grain, Planters cocktail peanuts, Planters pecans, Baker’s semi-sweet chocolate, Stove Top, Honey Maid cinnamon crackers, Jet Puffed marshmallows, Oreos, Kraft salad dressing, NEW Maxwell House Blend coffee, NEW Ritz Brown Sugar Cinnamon crackers and NEW Wheat Thins Flatbread crackers.

Sound yummy? This is how you enter - Kraft Foods wants feedback about their networking channels. Leave a comment telling me what you are most interested in hearing about in these channels (i.e. recipes, updates, holiday tips, nutritional info, cooking with kids, gluten-free, etc.). Or if you don't want to join, why not? One comment per person. I will pick the winner using a random number generator. That winner will have the basket mailed to them.

Giveaway ends November 30. Happy networking!

The Lazy Baker Cookie Mix Review

First off, I would like to thank The Lazy Baker for letting me try their product for free. Second, I want to apologize for being incompetent when making chocolate chip cookies. You see, it wasn't until a few months ago that I finally realized I was using diet margarine (35%) instead of regular margarine (60%). Before this mistake, my cookies never came out right. Just scraps of really thin CCC.



Now, an amauteur baker would blame the product for not working. Actually, I partially blame my cookie scoop. DO NOT BUY YOUR COOKIE SCOOP FROM TARGET! I'm a horrible employee, I know! I bought a (plastic) cookie scoop from Target, which was new for the holiday season. The "metal" (aluminum?) part that pushes out your dough somehow shifted after three cookies and stopped working. Fixed it, then three more cookies later, it shifted again. Argh. Now I know why they are usually $10.



ANYWAY, I'm blaming my cookie scoop because it makes 1 1/2 inch balls. The Lazy Baker says it makes 2 dozen. I got 2 1/2 dozen. Sweet, I thought. Turns out the first two dozen spread too thin and had a horrible time keeping them in one piece, even with using a silcone mat. So my last six I made them 2 inches, and they were fine.



Now for my review of the actual product. The purpose of this mix is to provide all natural ingredients for those who are too lazy to bake or don't want to make from scratch. One thing I would change about the instructions is to specify 2 inch balls rather than saying small balls. When I made small balls, they spread too thin. Also, my dough was probably warm, but I wanted to follow the instructions because chances are, the audience intended wouldn't know that chilling the dough helps prevent spreading. Maybe state, chill dough for 10 minutes (or whatever). Or chilling dough will prevent overspreading and leaving it as an option.

Tastewise, they were yummy. A little weird to cream the butter and egg together as opposed to butter and sugar. Also, I didn't read the add dry mix gradually part, so that took a little extra time bc I dumped the whole thing in at once. Whoops.

So despite a few instruction changes, this product has some potential. No unknown preservatives. Just your flour, sugar, baking powder, etc. Great to have on hand when you are working and too tired to measure. Or you have kids and don't trust their measuring skills and don't feel like monitoring them. All you do is add butter, egg, and vanilla.

Ace Of Cakes

Two weekends ago and this past weekend, I got to see three people from one of my favorite shows - Ace of Cakes. Duff and Mary Alice came to Pittsburgh for GoodTaste! Pittsburgh. I never realized how popular he was to girls under 13. I sat on the hard, cement floor for two hours, but I was right up against the stage at an angle. All they did was Q&A. Then in order to actually meet them, you had to buy their book bc it was book signings only. Boo! I didn't have $35 to spare.






Then this past weekend, Geoff was at a grocery store bc it opened the week before and were celebrating all month. He was a little more interesting bc he actually decorated a cake. Unfortunately, he too was doing book signings only. Guess they had to cut down the crowd some way!







Then yesterday, I found the book and could've gotten it for $10. Figures! I didn't buy it bc I would read it once and then probably never again unless I'm bored or can't sleep. I wish the local library had it though.

GoodTaste! Pittsburgh

Yay for this Saturday being GoodTaste! Pittsburgh Food and Cooking Show in Monroeville, PA. I requested off work so I can go see (and meet?) Duff Goldman. Wonder what he'll be doing? Talking? Making a cake? Delivering a cake? King Arthur Flour will also be there sharing holiday baking tips. Maybe they'll be selling maple sugar at a discount price? Hopefully I don't spend too much money.

Other celebs will be there too, but I only know Duff and Cake Mix Doctor Ann Byrn. Not sure if I'll make it early enough for Ann Byrn, but I rarely use cake mixes.

Any fellow bloggers or readers going? Or maybe there was a similar expo in your city?