Mini Pumpkin Cheesecakes with Cinnamon Whipped Cream

     A few nights ago I couldn't sleep and often when I can’t sleep I brainstorm ideas for recipes. I know that is a little quirky but I have committed myself to honesty in this blog no matter how weird I may sound. At 3AM when I am thinking about recipes, my mind does not typically drift to the world of health foods but rather to a more Willy Wonka like wonderland where ordinary things could be made from sweets. One thought led to another and I decided that mini pumpkin cheesecakes with cinnamon whipped cream would be tasty, pretty, and fun to make. The next day I made them and with great delight discovered that they were all three. Andrew loved them too *sigh of relief* I didn’t know how pumpkin would go over. I truly hope you will give these a try during this festive pumpkiny season. They are beyond easy to make and really embody holiday flavors without being the same ole same ole. They also have a surprising yet yummy gingersnap cookie crust that takes them over the top. Happy baking, and Happy Halloween! 

For the cheesecakes:

2 8oz packages of cream cheese, softened

1 c. sugar

3 eggs

1 c. canned pumpkin

1 t. cinnamon

¼ t. nutmeg

1 t. vanilla extract

about 25 gingersnap cookies

Optional: 1 bag candy pumpkins

For the cinnamon whipped cream:

1 c. heavy whipping cream

½ c. sugar

½ t. cinnamon

1 t. vanilla extract

1. Preheat oven to 350 degrees and line a muffin tin with paper liners. Place a gingersnap cookie in the bottom of each liner and set aside.

2. Thoroughly blend the cream cheese and sugar. Add one egg at a time, blending well after each addition.

3. Mix in pumpkin, cinnamon, nutmeg, and vanilla.

4. Pour into muffin tin about ¾ full.

5. Bake 15-17 minutes or until an inserted toothpick yields small crumbs. Allow to cool and chill completely in the refrigerator, about 1 hour.

6. For whipped cream: whip cream using an electric mixer until just stiff. Add sugar and continue to whip until very thick. Gently stir in cinnamon and vanilla until incorporated.

7. Top chilled cheesecakes with a large dollop of whipped cream and a candy pumpkin if desired. Yields about 24.

Ina Garten

I am reposting this entry because Charlentrèe will no longer feature "People" as a separate page.

     

     I would like to use part of my blog to introduce you to people who inspire me. It was an easy decision to begin with my favorite cooking inspiration and master hostess, Ina Garten, better known as The Barefoot Contessa. Recently, my mama gave me one of Ina’s cookbooks as a gift (see picture below). I immediately sat down and read it cover to cover in about two hours. Seeing my enthusiasm, my generous mama pulled out one of her very own Barefoot Contessa cookbooks and gave it to me.

     I absolutely love the way Ina uses fresh, simple, and seasonal ingredients to create elegant and sophisticated meals. In addition, she gives fantastic tips on how to create beautiful tables, host memorable get-togethers, and make guests feel comfortable and relaxed in your home. In her own words;

The most important thing about giving parties is to stay very, very cool. The same is true at home for your guests. They want to believe that you just whipped this party up in a few minutes before you got dressed, not that you have been slaving for a week and you’re too exhausted to speak. Otherwise, they feel bad that you have worked so hard, and the party is off to a rocky start. 

-       Ina Garten, Barefoot Contessa PARTIES!

    

     Here on Charlentrée you will likely see me attempt to recreate many of Ina’s recipes. I really do adore her. Because of that, and because you are so kind to be reading this, I will share a semi-embarrassing secret with you. When my mama and I get together and cook, it is not uncommon for us to do a little Barefooting ourselves. What I mean is, even if we are just making scrambled eggs or putting delivery pizza on paper plates, we will (out loud) describe it using our own versions of Ina’s cool demeanor and calm voice. I guess this is how big girls play pretend! So, as Ina would say, get your good olive oil, good vanilla, good chocolate, and all other good ingredients you have and start cooking. After all, how bad could that be?

Madison, Ga Kitchen Tour of Homes

I am reposting this entry because Charlentrèe will no longer feature "Places" as a separate page.

     I have just spent the most delightful day at the Madison, Ga Kitchen Tour of Homes. I had to blog about it immediately! I came across this local tour while searching for the dates of Madison’s renowned Christmas Tour of Homes. I almost had a heart attack when I saw that there was a kitchen tour of homes and it was just two weeks away, at the time. Everything about the day exceeded my expectations. To start, right after we picked up our tickets we were offered the opportunity to be chauffeured to each home on the tour in a Ford Model A… needless to say we took the offer! From then, I felt like I had died and gone to my very own “Charlotte” heaven. Each home was uniquely and beautifully decorated and showcased a local chef creating deliciousness to be sampled. Everything was decadent but some of the real standouts were the chocolate chip cheese ball, gazpacho, English toffee, and pizza from Amici. I brought home a souvenir cookbook, had more delicious food at Chophouse Grille, and finished the day exploring shops in downtown Madison. I am including pictures from some of the homes. I wish I could show you everything; however, some homes did not allow pictures. Here is the link to the Madison, Ga. Chamber of Commerce in case you want to book a tour of your own; I highly recommend it!

http://www.madisonga.org/

Madison Chamber of Commerce, Welcome!

The Model A

Valley Farm Clubhouse - Restored 1809 Farmhouse

Chocolate Chip Cheese Ball

Chef from Amici making pizza

Live wreath with mini pumpkins and chili peppers. Garlic and chili pepper garland.

Unbelievable outdoor living space.

Another beautiful house on the tour

Early 1900's farmhouse, still a working farm

Vegetable garden (one of many) at the 1900's farmhouse

Stately Madison, GA Court House

Building a Bed with Storage

I am reposting this entry because Charlentrèe will no longer feature "Things" as a separate page. 

     

     Although I assisted in the building of the bed, it was really my husband’s brain child. We live in a teeny tiny house and we have a teeny tiny guest room. We love having extra space for company but it often ends up being our catchall storage room. My husband had the brilliant idea to build a bed that would provide extra storage and free up space for guests and a desk (this room also triples as my office space). I am posting the pictures, but there won’t be any detailed instructions because I don’t really know how he did it! If you would like detailed instructions please leave a comment including your email address and I will get him to send them to you. I hope you enjoy nonetheless! 

Purchasing materials

The blueprint.

Cutting wood.

Building storage compartments.

View from the foot of the bed, space inside for storage.

Side view.

Almost finished product, still to be painted.

Chocolate Chip Cheese Ball

     Hallelujah blog reading friends! At last, the Chocolate Chip Cheese Ball recipe has arrived. After many requests, I have decided to bring this recipe out of my secret arsenal and share it with the Charlentrèe world. I was never really trying to keep it a secret. In fact I didn’t even create it and I have only eaten it twice. But this is the sort of recipe that makes an impression. When you taste the Chocolate Chip Cheese Ball, you instantly want the recipe and want to keep it as a secret treasure that only you can bring to the shower, the potluck, the Christmas party, the cookout, etcetera. So my friends, take it and all the credit, don’t tell anyone you got it from me and I wont tell anyone that I got it from the Historic Madison, Part on the Porch at Valley Farm cookbook!

Ingredients:

8 oz cream cheese, softened

½ c. butter, softened

¾ c. confectioners’ sugar

2 T. brown sugar

¼ t. vanilla extract

¾ c. mini semi-sweet chocolate chips, plus extra for rolling (about ½ c.)

1 box chocolate graham crackers in pieces

     In a medium bowl, beat together cream cheese and butter until smooth. Mix in both sugars and vanilla. Stir in chocolate chips. Cover and chill in refrigerator at least 30 minutes. Shape mixture into a ball and wrap with plastic wrap. Chill in freezer at least 1 hour. Remove from freezer, unwrap, and roll in extra chocolate chips. Serve immediately with chocolate grahams.  

Perfect for tailgating. 

Autumn Apple Club Sandwich

     A couple of weeks ago I bought a bag of apples forgetting that I already had a full bag in my refrigerator. When I got home from the store and realized that I had about 30 apples I thought to myself, “When life hands you apples… make anything you can possibly think of so that they wont be wasted.” Some I ate daily so as to stave away that pesky doctor, with some I made apple cake, and with some I created the Autumn Apple Club! The spread is so sweet and delicious, a nice compliment to the apples. It is a little unexpected but I think you will find this a hearty, healthful sandwich you will make more than once. Happy autumn, and happy apple eating!

Ingredients:

1 oz Reduced fat cream cheese, softened

1 T. light mayo

2 t. brown sugar

1/8 t. cinnamon

Sandwich thins or whole grain bread

Thinly sliced apple

Deli ham

Bacon, cooked

Sharp cheddar cheese

1. Combine first four ingredients until smooth and spread evenly on two slices of bread.

2. On one slice of bread, layer ham, 2 pieces bacon, 3-4 apple slices, and cheese.

3. Top with other slice of bread. Spread can be multiplied to make more sandwiches.

Signature Salad with Cilantro Lime Vinaigrette

           I mentioned in the jicama post that I recently had an incredible salad at Pappadeaux Seafood Kitchen in Atlanta. I would consider myself a frequent salad eater but I am not the girl who only ever orders salad. However, this particular evening I was enjoying an incredibly fun time with some great friends from college whom I had not seen in several months. The night was more about the company than the food and thus for the sake of my pocket book and waistline, I ordered a salad… blah. Boy was I surprised when my Pappadeaux Salad (in case you would like to order it sometime) turned out to be hands down the best salad I have ever eaten. In the weeks following that evening, recreating that wonderful meal had been on my mind. But like salads tend to do, it was put off for things with better curb appeal like cavatappi and cheese, caramel apple cake, and chocolate chip cheese balls. I finally recreated it this week. Again I was surprised, even from my own kitchen, how well the unusual ingredients lend themselves to this dish.

            I adapted a couple of things for my convenience and in case there is such a thing as copyright infringement of recipes (I need to research that). FYI: at Pappadeaux the salad is served with chili vinaigrette – mine is cilantro lime, theirs is topped with fresh avocado – mine is topped with fresh guacamole for longevity (I ate this salad for lunch all week and avocados do not keep well).  Lastly, Pappadeaux gives the option of topping the salad with grilled shrimp, steak, or chicken. I topped mine with leftover flank steak from Monday night’s super. Now that you have read my dissertation about the salad, I hope it inspires as much passion for you as it did me! Enjoy!

For the Dressing:

1 c. packed cilantro

1/2 c. extra-virgin olive oil

1/4 c. limejuice (about 2 limes)

1/4 c. orange juice

1/2 t. salt

1/2 t. pepper

Add all ingredients to a food processor and pulse until well blended OR finely chop cilantro, add other ingredients and shake vigorously for 1 minute until well blended. Makes 1 c.

Tip: If you plan to shake the dressing, cover the top with plastic wrap to prevent spilling. 

For the Salad:

Your favorite lettuce (I used spinach)

Sliced red onion

Sliced Roma tomatoes

Sliced jicama (see previous post)

Roasted peanuts

Guacamole

Meat of choice

Assemble all ingredients in quantities that please you and top with cilantro lime vinaigrette. May be made as multi-portions or single servings.