Here is a recipe that is sure to brighten you mood as we go in to October. Pumpkin Pie Cookies.

To make mini-pie slices use a knife to cut simple circles into wedges.  The size of the cookies will depend on what size cutter you use.

When it comes to circle cutters I love graduated sets because I always have the size I need.  If you have a mini-candy corn cutter, that would work too.

I used a four inch round cutter so the baked cookies were about two inches in length.

To make these cookies you will need:

• Pumpkin orange 20-second icing
• Stiff-ish crust colored piping icing {I mixed ivory with a little warm brown}
• Stiff white piping icing

Begin by flooding the wedges with orange 20-second icing and let dry.

To make the crust, position a #101 tip near the left corner of the cookie, thin side up.  Slowly move up and down in a loose “M” shape until you reach the opposite side.

Use a boo-boo stick or toothpick to clean up any sharp points if necessary.  If you’re new to petal tips, don’t let them intimidate you.  Practice on a paper towel until you feel confident.

Finish up by using a star tip to add a dollop of whipped cream.  I used a #16, but an #18 would work well too.

Including the crust my mini pie cookies were just a little over two inches long.

Use these cuties to fill Mason jars for an adorable gift.

Happy Cooking!

Hi everyone I am going to be doing something a little different today. I will be doing a post about me! So this is a little about me.. 

1. I love to read.
2. I play the violin.
3. I like taking horseback riding lessons.
4. I love to play softball.
5. I really like to write and blog.
6. I get distracted easily.
7. I play howrse.
8. I love hockey.
9. I have a web show.
10. And last... I love crafts and recipes and sharing them.  

So alas I could not make a blog post about me without posting one of my favorite recipes. So here tis one of my favorite recipes ever!

classic lemon cheesecake

• 1 cup (150g) plain (all-purpose) flour
• ¼ cup (55g) caster (superfine) sugar
• 100g unsalted butter, chopped

filling

• 330g cream cheese, softened
• 500g ricotta
• 4 eggs
• 1⅓ cups (295g) caster (superfine) sugar
• ¼ cup (60ml) lemon juice
• 2 tablespoons finely grated lemon rind
• ½ teaspoon vanilla extract
• 1½ tablespoons cornflour (cornstarch)
• 1½ tablespoons water
• 1 cup (250ml) single (pouring) cream, whipped

Preheat oven to 150°C (300°F). Place the flour, sugar and butter in a bowl and rub with your fingertips to form a rough dough. Using the back of a spoon, press the mixture into the base of a lightly greased 20cm round springform tin lined with non-stick baking paper. Bake the base for 30 minutes or until golden and just cooked. Set aside. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon juice and rind, and vanilla in a food processor and process until smooth. Place the cornflour and water in bowl and mix until smooth. Add the cornflour mixture to the cheese mixture and mix to combine. Pour over the cooked base and bake for 1 hour and 10 minutes or until light golden and just set. Turn the oven off and allow to cool in the oven with the door closed. Refrigerate for 1 hour or until cold. Top with the cream to serve. Serves 8–10.

Hope you enjoy this cake just as much as I do and see you next time when we will be looking at a fall craft. (I was supposed to do that this post, see how distracted I get)

BYE!

Hello people and welcome back how are you??? Well I'm good. It is that time of year when things get a little cooler so you just want to be warm. I am here to give you some recipes and other little things that will make fall fun. This week I will post a recipe a craft and maybe another surprise. This is Fall week.

Here we go with some pumpkin cheesecake muffins. 

Pumpkin Muffin

1- 15 oz can pumpkin

1/4 cup canola oil

2 jumbo eggs

1 cup dark brown sugar

1 tsp vanilla

1-1/2 cups whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/8 tsp ground cloves

1/2 tsp salt

1/4 tsp freshly ground black pepper

Filling

8 oz cream cheese at room temperature

1 jumbo egg yolk

5 tbsp sugar

1/2 tsp vanilla extract

Preheat oven to 350 degrees.

Mix pumpkin, oil and sugar together on low.  Add in eggs and vanilla and mix in.  Mix dry ingredients into wet ingredients.  Combine thoroughly and scrape the sides of the bowl until well combined.

Make the filling:

Mix together cream cheese, sugar, egg yolk and vanilla until combined.

Assemble:

Line your muffin tins with paper cups (or grease your muffin tins if you don't want to use paper cups).  Drop in spoonfuls of pumpkin mixture to fill about 1/2 way.  Add smaller spoonfuls of cream cheese mixture to top to fill the cup to about 3/4 full.  Use a skewer or spoon handle to swirl.

Bake:

Mini muffins:  20-25 minutes

Standard muffins:  25-30 minutes

Jumbo muffins:  30-40 minutes

Hope you enjoyed and I will see you next time with another post.