I honestly make whatever I want, when I want. I truly don’t pay any mind to the seasons. And when it comes to pumpkin, I eat it all year round. Pumpkin cheesecake would be a great FALL-TIME dessert, but for me, its an ALL-TIME dessert (it rhymes! I’m so clever).
For the Crust:
- 4 cups of finely crushed gingersnaps (Trader Joe’s has amazing gingersnap cookies)
- 1 stick of butter, melted
For the Filling:
- 2 packages of cream cheese, softened
- 3/4 cup firmly packed light brown sugar
- 2 teaspoons of vanilla extract
- 1 teaspoon of ground ginger
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cloves
- 1/2 of all-spice
- 1/4 teaspoon of salt
- 3/4 cup of pumpkin puree
- 2 large eggs
Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Spread evenly and press into the bottom of a springboard pan. Bake for 10 minutes.
Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth. Add pumpkin puree, spices, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next. Pour filling into springform, and gently smooth top. Bake for 90 minutes or until center of the cheesecake is set.
Side note: Since I used some of the filling for the tartlets I made, I baked for less the time. The tartlets below were captured on my trusty iPhone. There were truly delightful because there was a more crust than the actual cheesecake. And to me, the crust is the BEST part!
Quick, easy and healthy
“Protein Turkey Burger,” “Lettuce Turkey Burger,” there are a lot of names I can call this healthy and delicious burger. I was inspired to make this because this past week, I had a girls night out and two of my friends ordered a turkey burger. I’m thinking in my head, “I would never order that!” When my friend offered me a taste, I agreed (of course, I never decline to taste food). It was actually really flavorful. So today, I quickly made my own version with lettuce instead of bread. Summer is coming and I need to get in shape!
- 1 pound of ground turkey
- 2 tablespoons of seasoned breadcrumbs
- 2 cloves of garlic, minced
- 2 tablespoons of parsley, minced
- salt and pepper
- 1 teaspoon of cayenne
- 1 egg white
- iceberg lettuce
- cucumbers, sliced
- red onion, sliced
- red bell peppers
- crumbled feta cheese
In a large bowl, combine all of the ingredients and mix with your hands. Form into patties.
Spray cooking spray on a heated a grill, grill pan or skillet over medium heat. Lightly season patties with salt and pepper and cook them 5 minutes on each side or until thoroughly cooked.
Assemble: (Use buns if desired) Spread hummus on lettuce, add feta cheese, cucumbers, red onion, red bell peppers and the turkey patty. Top with another piece of lettuce and serve.
I’m back! Phew, its been quite busy and I’m so so sorry for neglecting this website. Well, I’m back and I’m back with a vengeance because I have a lot of fun amazing recipes to share. First off, I need to provide a recipe for this hot pot meal that I made a while back. These poor pictures have been without instructions on how to make it. I made hot pot for my friends almost a month and a half ago (yikes, thats a long time). Although it was a great casual winter dinner party, hot pot is enjoyed all year round. This was my first time making hot pot and a lot of the recipes I came across called for a soup base that came from a package so I decided to make my own. I used my palate to adjust the ingredients so if it tastes like it needs more of something, let your palate lead the way!
Hot pot is a family style meal. Using a portable burner and a metal pot, the broth simmers in the middle of the table while each person cooks various ingredients in the broth. The ingredients include meat, seafood, vegetables and noodles.
- 3 quarts of beef stock (12 cups)
- 2 stalks of lemongrass, chopped 4 pieces each
- 4 cloves of garlic, pressed
- 3- 1 inch pieces of ginger, peeled and pressed
- 2 shallots, quartered
- 3 tablespoons chili garlic paste (found in most main supermarkets, int’l aisle)
- 2 thai chili peppers (pepper flakes if you don’t have)
- 3 tablespoons of soy sauce
- 2 tablespoons of fish sauce
- 3 tablespoons of brown sugar
- ½ cup of pineapple juice (chucks of pineapple if desired)
In the same pot that you will serve the hot pot, combine and stir in the beef stock, lemongrass, garlic, ginger, shallots, garlic chili paste, thai chili peppers, soy sauce, fish sauce and brown sugar. Bring to a boil, then reduce heat, add pineapple juice and simmer for 10 minutes.
- king oyster and enoki mushrooms
- baby bok choi
Meat and Seafood (raw):
- sirloin, thinly sliced (frozen beef is easier to cut into very thin slices)
- baby clams
- peeled shrimp
- an assortment of fish balls
- frozen dumplings
- udon or rice noodles or egg noodles
Dipping Sauce: Combine soy sauce, sesame oil, fish sauce and garlic chili paste.
To serve, have the pot of broth simmering on portable burner. Each individual puts in the ingredients they will like to eat and in the broth and takes the ingredients out after being cooked. Enjoy with the dipping sauce.
I took crappy photos on my phone that night:
Alright, so this isn’t necessarily a true Royal Orchid drink. I changed it to reflect the ingredients that I had available. I used Kern’s fruit drinks which can be found at any supermarket in the drink aisle. They come in many fruit flavors such as peach, guava, pear, etc. I always have a can in the pantry somewhere just in case I wanted to make a fruity cocktail. In this case, I had a can of guava juice, lemons, club soda, gin and St Germain elderflower liqueur
- 3/4 oz (1 1/2 tablespoons) St Germain
- 1/2 oz (1 tablespoon) gin
- 1/2 oz (1 tablespoon) fresh lemon juice
- 1 oz (2 tablespoons) guava juice
- splash of club soda or ginger ale
Combine all the ingredients except the club soda in a cocktail shaker filled with ice. Cover, and shake vigorously. Pour into a glass filled with ice and pour a splash of club soda or ginger ale on top. Cheers!
Recently went to Seasonal Pantry in DC to look at some of their unique finds. I came across some raw summer thistle honey which I late find out to be the most sought out honey in the US. It was my first time coming across this honey so I felt compelled to buy it and try it out. My mouth slightly dropped when I found it was $14, but my curiosity took over and I spit out the cash and hurriedly went home so I can experience how good an expensive jar of honey can be. I quickly whipped up some warm, flaky biscuits because honey and biscuits is one of my favorite combinations in the world. Excuse me, my mouth just watered after typing that sentence. The biscuits was a bit on the flat side, but that just had to do with the fact that I rolled it out too thin. Nonetheless, they were soft, flaky and buttery. The honey was a great pairing with the buttery biscuits- thick, sweet and slightly floral. I’m not a honey expert- the summer thistle is delicious but I’m not sure I would pay $14 again for another bottle. I’ll just have to savor every drip of this bottle. Enjoy the pictures.