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I know I sing the same song every post, but WOW! How do the days go by so quickly?
Anybody else hate the time change? I keep sleeping in (ugh – I really like getting up a good 2 hours before the kiddos), my kids keep getting up early, I kind of like getting up when it’s super dark, and not eating supper in the pitch black…
Anyhow, enough complaining.
We had an impromptu dance party evening with the kids on Sunday. I’m so thankful for my hubby, and our shared love of music. It’s such a great thing to have in life – and we like it loud sometimes. Also – it’s amazing how many words to so many songs my kids can remember!?
We also celebrated Briar’s 2nd birthday on Monday, which was a combination of happy and how-is-my-baby-two sadness.
So far this week, lists have been pushed aside and my life feels a bit chaotic, so I was looking forward to this post to maybe revamp my list-following for the rest of the week. I need a bit of organization in my life. And a maid. 😉
- I came across this article this week, I and I thought it was very interesting, and pretty spot on. There is such a thing as obsessing over eating healthy – and it can be bad for your health. It’s called orthorexia.
- A tunic and a cardigan for your cold-weather style needs.
- This article about the cookbook industry, I thought it was quite interesting. How they survived through the e-book trend.
- I made this Creamy White Chicken Chili this week (with a tweak or 5), and it was pretty dang good, not to mention, a pretty quick and easy meal.
- I’ve realized that I’ve pinned FIVE different pumpkin scone recipes. These three are probably the most likely I’ll make – chai with black tea glaze, with molasses glaze, with ginger.
- Has anyone started their Christmas shopping yet? (I haven’t…. *sigh.) I’m definitely going to order this book for Briar. I love the authors, and their other book was a favourite growing up.
- These watercolour ornaments might be a really fun diy to do with kids, or by yourself!
**Briar and I enjoying our dance party, her last day of being one.
Linked up on Honest Mum
Baking tip of the week: Clean your oven.
It’s not worth the ongoing smell of things burning, or the slight layer of smoke in your house that kind of burns your eyes and nose.
Take it from me. You should clean your oven.
(Not that I know from experience or anything.)
I seriously am not sure when I last cleaned my oven. But then again, I can’t remember where I put my tea 5 minutes ago. Or what I should be doing right now? There is probably something I should be doing right now.
It is with sorrow that I tell you that I made this delectable Pumpkin Cheesecake in an oven that smelled like burning hair. (Worst. Smell. EVER!) However, it did nothing to hinder the amazing-ness of the cheesecake itself. It simply meant that I couldn’t smell the wonderfulness of the cheesecake baking.
I made this cheesecake a few weeks ago, and it was pretty dang amazing. So! I thought I should make use of another seasonal flavour, and turn it into a pumpkin cheesecake! The crust is probably my favourite crust on a cheesecake so far! It’s like a shortbread crust. So it’s basically amazing. And then you make a wonderfully easy cheesecake, and top it with more shortbread-like crumbs.
Crumbs, crisps, crumbles. They’re the best, aren’t they? Anything topped with a mixture of sugar, flour, and butter is SO good. There’s just no arguing that.
Do I occasionally open the oven to steal extra crumbs off the top? Maybe. You’ll have to catch me in the act to make me admit to it.
On to the recipe!
- 1 1/2 cups flour
- 3/4 cup brown sugar
- 3/4 cup butter
- Pinch of salt
- 2 pkgs cream cheese, room temperature
- 2 eggs
- 1 tsp vanilla
- 1 cup pureed pumpkin
- 1/2 tsp salt
- 1/3 cup white sugar
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Pinch of cloves
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup butter
- Preheat oven to 350F. Butter a 10-inch spring form pan.
- Mix all ingredients together with a pastry cutter, until it resembles small crumbs.
- Press into pan, and bake for 6-8 minutes (until slightly browned).
- With a mixer, beat cream cheese until smooth. Add in eggs, and vanilla, mix until combined. Add in the pumpkin. Stir in salt, sugar and spices.
- Spread over crust.
- Bake for 15 minutes.
- While the cheesecake is baking, mix together flour, sugar, and butter until it resembles small crumbs. I totally do this with a wooden spoon. But you could use a pastry cutter as well.
- Don't eat them all.
- After the cheesecake has baked for 15 minutes, pull it out carefully and top with crumb.
- Put it back in the oven, and bake for 23-25 minutes. It should be slightly jiggly, but almost set. Let cool at room temperature before serving. Refrigerate any leftovers.
- Great served with a dollop of whipped cream and a drizzle of caramel sauce.
Oh! The microwave keeps beeping. I think I found my tea!
I know I sound like a broken record – but I’m honestly amazed that I’ve been posting consistently! We are on week 6 of these lists; AND THEY’RE CONSECUTIVE WEEKS! Like, what in the world is going on? Pretty great, from my point of view.
This week, like every other for the past few months, has been pretty busy. I’m just trying to keep up. We’ve had dentist appointments, turned extractions. We’ve had dinners and desserts with friends & family. We started school. (Welcome to the rest of our lives!) Anyhow. I knew September would be busy, but the naive part of me thought it might slow down a touch. That naive part is generally wrong. W. R. O. N. G.
As much as it’s crazy, I’m loving the continuation of some summer heat, and spending time in the outdoors.
On to the list!
We be laughing, stylin’, slowly reintroducing Fall to my vocabulary, and [trying to] think in this week of lists.
(Also. Next post = Either cakes or ice cream. Just to get you excited and all.)
- This post my hubby found on 9gag HAD ME IN TEARS LAUGHING. It was an I-can’t breathe-I’m-laughing-so-hard kind of laugh. If you’re not a mom, you might not think it’s funny. But truth is, I can relate to most of these posts. They are hilarious. (I’m laughing just thinking about it…)
- I’m just not going to let it die with these tunics. Elbow patches all the way! Here, and here.
- Let’s keep the no-churn ice cream flavours rolling with Sweet Potato, Pumpkin (with vanilla oreos – WHAT!?), not to mention Blueberry Cheesecake (!!!!), and my own super yummy Ginger!
- Beautiful Autumn Dress!
- I absolutely adore calligraphy, pens, and writing styles. There are so many cool things you can do/everyone has such beautiful handwriting! Shutterbean – her writing is immaculate. Not to mention this Huffpost article on penmanship – so many pretty styles.
- I’ve started homeschooling this week, and we’ve just begun to read Winnie-the-Pooh, by A. A. Milne. I’m really enjoying how it’s written. I’ve never read it before. I’m hoping the kiddos are enjoying as much as I am. I’d highly suggest reading it!
So, tis the season… For pumpkin that is! I love how the different seasons bring their own tastes, ingredients, aromas, and feels. Right now, I could do with pretty much pumpkin anything. The other day, I made a Dutch Pumpkin Apple Crisp (so good!), I’m currently craving a Pumpkin Spice Latte, I’m planning on making Pumpkin Cheesecake Squares this weekend, and TODAY I made Pumpkin Cranberry Bread. As I said, pumpkin everything – literally. If I had a pumpkin candle, you can be sure that would be lit in the kitchen too (what a good idea!).
So, I thought I’d share my very first recipe on foreverfaithandfood (now on Whisks and Wooden Spoons)! Hope you enjoy this Pumpkin Cranberry Bread recipe!
- 1/3 cup canola oil
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup mashed pumpkin
- 1 ½ cups flour
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp each ginger, cloves, and nutmeg
- 1 cup dried cranberries
- Preheat oven to 350F. Grease a loaf pan.
- In a bowl, combine the eggs, pumpkin, oil, sugars, and vanilla. Mix well. Add the flour, salt, baking powder & soda, and spices. Mix until flour is moist. Stir in cranberries.
- Pour into a greased loaf pan. Bake 50-55 minutes, or until toothpick stuck in the middle comes out clean.
- If you want to change it up a bit, substitute fresh cranberries for the dried. OR, you can omit the cranberries, and add raisins, chocolate chips, or pecans.
- If you want a slightly healthier version, use 1/4 cup apple sauce and 1/4 cup oil, instead of just oil, and cut back on the sugar by using only 1/2 cup total. You can also use a low-cal sweetener, but use less of it than you would sugar.
If you like pumpkin, check out my Pumpkin Cheesecake Squares!
Hope you all enjoy it!!