On to pumpkin recipe no. four. I doubled this recipe and baked it in an 8 inch square pan instead of the mini cheesecake pan called for in the recipe. (I don't have a mini cheesecake pan, but now that I think about it, maybe a muffin pan would have worked?) Anyway, doubling it might have been a mistake. I baked it for 45 minutes, until it was golden brown on top, and it took forever to cool off and firm up. (I left it in the fridge overnight, which helped.) That is not to say that it wasn't good. Because it was. It was just kind of gooey. And also, whoa nellie, these were intense. So rich that just a bite is all you need (even though I ate quite a bit more than just a bite, darn it). My verdict: as good as they were, and as much as I liked them, I kept wishing that I was eating this instead.
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I'm so impressed... you seem to bake quite often, and yet stay in great shape (from your pics anyway). I know I can't bake this much, cause I'll just keep eating and eating...
ReplyDeleteI do admire all your food pictures though! Love your blog!
You are too funny with your love for pumpkin baked goods. Ever thought of buying canned pumpkin in bulk to last you through the year? Just a thought:)
ReplyDeleteI made two pumpkin pies last weekend for Thanksgiving (October here in Canada)...and put eggnog instead of the evaporated milk that was in the recipe...so yummy. Do you like pumpkin pie or just other pumpkin baked goods? PS: I love your cake stands.
ReplyDeleteWhile these look heavenly, they are probably over kill. Now you have me craving pumpkin cheesecake.
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