Fall Creations

So today I made Mini Pumpkin, well not really pumpkin, Cheesecakes, and some Italian Country style peppers and onions.

Autumn Mini Cheesecakes
Makes 24.

Ingredients for filling: Keep at room temperature.
2- 8oz. Packages Cream Cheese
2/3 Brown Sugar
1/4 tsp. cloves
1/4 tsp. all spice
1/4 tsp. ginger
3/4 tsp. cinnamon
2 large eggs
2 large egg yolks
1 medium butternut squash, peeled, and pureed to equal 1 cup

Ingredients for crust:
11/2 cup finely ground ginger snaps
6 tbsp. melted butter
1 tbsp. sugar

Ingredients for topping:
1 cup sour cream
1/4 cup sugar
1 tsp vanilla

Optional:
1/2 cup chopped pecans
1/4 tsp. cloves
1/4 tsp. all spice
1/4 tsp. ginger
1/2 tsp. cinnamon
2 tbsp. sugar


1. Melt butter and crush ginger snaps. Combine ingredients for crust. Divide evenly in foil lined muffin tins. Use a glass to compact crust. Preheat oven to 350 add a baking pan filled with water to moisten the air.

2. Beat cream cheese with mixer until creamy. Combine sugar and spices seperately, slowly add to cream cheese on low speed. Scrape sides and beaters. Beat 1 to 2 minutes until combined. Slowly add each egg seperately stopping to scrape down sides and beaters after each addition. When combined, add butternut squash and blend just until mixed.

3. Divide batter evenly among muffin cups. Bake for 20 to 25 minutes. Combine topping and divide evenly over cheesecakes. Bake for 7 more minutes. Remove and allow to cool. Refrigerate for at east 6 hours before serving.

4. Top with sugared and spiced pecans before serving.


Peasant food

1 sweet red pepper, thickly sliced
half 1 large yellow onion, sliced
2 cloves of garlic, sliced
generous pour of olive oil
1/2 tbsp butter
salt
pepper
1/2 cup red wine
1 large peeled, diced, tomato

1. Heat oil, butter, and garlic.
2. Saute red pepper and onion until translucent.
3. Add tomato, salt, pepper, and red wine.

Serve with grilled Ciabatta bread.