The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 11,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 4 sold-out performances for that many people to see it.
It has taken a few months, but I am finally getting around to telling you all about the Goodall’sA Modern Irish Cookbook and Book Launch. I’ve posted the whole lovely story with happy launch party photos (including one of little LB) over on my main blog: EvinOK.net
I am sharing a few recipes that would suit for Thanksgiving (or Christmas) dinner menus. These are just links to the sources, sometimes within this blog. I’ve tried to avoid the usual recipes for some that are a little more memorable since I know every website has you covered on how to roast a turkey.
No matter what you eat for dinner, the thing to remember is that with any holiday feast, the people are the most important ingredient. Happy holidays!
Today, I am sharing Grandma’s very special pumpkin pie recipe with you. I am calling it Grandma’s Pumpkin Pie, but it is more likely to my great-grandma’s or great-great-aunt’s since they all were into baking and all their recipes were mixed together in this tin of happiness. Plus the original recipe was written in a way that was not my Grandma’s usual manner of recipe writing and sounded more like her mother’s phrasing. But no matter who started first brought this pumpkin pie to the family’s dinner table, it is a family favorite and made from real pumpkin pulp. I’ve posted the recipe on my main blog, EvinOK.net.
An easy Autumnal dessert with melt-in-your-mouth cheesy goodness hugging an Oreo crust that works for parties with its mini single-serving size. This recipe came from a little family chef challenge my Dad and I had with one another just before the birth of my son, LB.
Mini Pumpkin Cheesecakes
500 grams (16 ounces) cream cheese, softened
1/2 cup white granulated sugar
1/2 cup “raw” natural sugar
9 Oreo cookies, separated carefully with cream filling set aside
1 teaspoon vanilla essence
250 grams (8 ounces) pumpkin purée or roast pumpkin pulp
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons plain white flour
1. Preheat oven to 325° F or 163° C.
2. Beat cream cheese with sugar until blended together then add Oreo cream filling, vanilla essence, pumpkin purée, eggs, cinnamon, nutmeg, and flour. Blending between each new ingredient.
3. Arrange silicone muffin/cupcake moulds on a baking sheet and place one of the separated Oreo cookie halves (outside side down) in each mould. Spoon the cheesecake mixture into the moulds over each cookie half.