Pumpkin Cheesecake Cobbler

This "adventure" comes to us from my husband's cousin.  Doesn't this sound wonderful!!  Pumpkin cheesecake cobbler!!  OH MY!! Just the perfect autumn dessert!!  And it is so easy to make!! Here is the recipe:

Pumpkin Cheesecake Cobbler

20 oz pumpkin puree (not pie filling - be sure to check that you are getting puree)
1 12 oz. can evaporated milk
3 tsp pumpkin pie spice
1/4 cup graham cracker crumbs
1 package white cake mix (I used Pillsbury - use your favorite brand)
1/2 cup butter, melted but not hot
1 8 ox package cream cheese
1 cup powdered sugar
1/3 cup brown sugar
1/3 cup chopped pecans (optional)

Preheat oven to 350 degrees

Mix pumpkin, evaporated milk and 1 tsp pumpkin pie spice and pour into a greased 9 x 13 pan

Mix together the cake mix, 2 tsp pumpkin pie spice with 1/4 cup graham cracker crumbs.  Spread on top of pumpkin mixture.



Mix in gently with a fok. 

Mix the softened cream cheese with powdered sugar and drop on top of the pumpkin mixture.



Mix melted butter with 1/2 cup graham cracker crumbs and 1/3 cup brown sugar (and pecans if you want them).  Spread across top of pumpkin mixture. 

Bake at 350 degrees for 50 minutes.

I make this without the pecans.  I think next time I will add the pecans, the crust is slightly crunchy but seems to be missing something.  So if you make this, do add the pecans.  The cake portion is very moist. My husband hasn't tried the cake yet, so I will update this with his opinion.  I thought it was pretty good.  I would probably make this again.

Your kitchen will smell wonderful!!  Happy Autumn!!  Enjoy!! 

Which Yogurt is better for you?

I know this has absolutely nothing to do with  baking, but I thought since I posted a recipe earlier on how to make Goat's Milk Yogurt - some might find this interesting.

This is an excerpt from an article I found on the website www.kitchendaily.com about which yogurt is better for you - Greek Yogurt or "plain" yogurt.  Everywhere you look these days, you see Greek Yogurt.  So is it really that good?  Read for yourself:

"Both types of yogurt are made with milk that has had live bacterial cultures added to it, causing it to ferment. The fermentation process thickens the yogurt and gives it a tangy flavor. The yogurt is then strained to remove the liquid whey. The difference between the two types of yogurt is that Greek yogurt is strained much more extensively to remove most of its whey. Because it is strained so much, it takes a lot more milk (up to 4 times as much) to make the same amount of Greek yogurt than regular yogurt. The result is a thicker, creamier texture similar to sour cream.
Here’s how Greek yogurt stacks up compared to regular yogurt:

•Protein- Greek yogurt has more protein than regular yogurt- almost double the amount. The high protein content helps keep you feeling full longer. It’s a great option for breakfast to give you long-lasting energy throughout the morning. It can also be a good source of protein for vegetarians.

•Carbohydrates- Greek yogurt has less (roughly half) carbohydrates than regular yogurt because a lot of it is lost during the extensive straining process. This makes it a great option for anyone watching their carbs, including diabetics. But be careful because the carbs can add up if you add a lot of sweeteners to your yogurt.

•Fat- Greek yogurt actually has more saturated fat than traditional yogurt. Saturated fats in your diet should be limited because they raise cholesterol levels and increase your risk of heart disease. So, if you’re going Greek, choose the fat-free or low-fat varieties instead of full-fat. The good news is that the lower fat versions are so creamy and thick, you won’t miss it.

•Sodium- Greek yogurt has less sodium than traditional yogurt because a lot of it is lost in the straining process. This makes it a great option for anyone watching their sodium intake.

•Calcium- Greek yogurt has less calcium than regular yogurt because once again, some of it is lost through the straining process. Although Greek yogurt still contains a good amount of calcium, if you are worried about your calcium intake, make sure you get adequate amounts from other sources.

So what’s the final verdict? With more protein combined with less sugar and sodium, Greek yogurt does have a nutritional edge over regular yogurt- just be sure to choose fat-free or low-fat varieties. But with this said, keep in mind that both types of yogurt are good for you and provide probiotics that are beneficial for digestive health- just make sure the label states that it contains live, active bacterial cultures."

So now you know!

Carrot Pie?

Are you serious??? Carrot Pie??    Yes, Virginia there is such a thing as Carrot Pie and it is a dessert!  When I first read about this, I thought maybe it was some sort of quiche or vegetable dish.  But, lo and behold, it is supposedly very similar to pumpkin pie.  So I was intrigued. 

This recipe comes to us today from the website, www.raisingjane.org.  Not really sure how I ended up there - it was one of those where I followed one link which lead to another link which lead to another link, etc., etc., etc. and I ended up with Carrot Pie - it is just that kind of day I guess!

Back to Carrot Pie, you don't need any special ingredients besides the carrots.  I ran to the store and bought a pound of carrots which seems to do the trick.  Just plain ole carrots - nothing fancy. 

The first thing you need to do is clean the carrots by scraping them.  Then I cut them up into chunks and grated them in my food processor.

Isn't that a pretty color!!

Now you need to cook the carrots.  I know  . . . this seems like a lot of work for one silly pie!  I scraped all the carrots together and steamed them.  This is kind of a neat photo because you can see the steam rising from the pan as the carrots are "cooking" or "steaming" (I guess that is the better terminology!). After the carrots are done steaming and cooled, you need to squeeze any excess liquid or moisture out of them by pressing them with a large spoon against the bottom of the steamer.

Now for the recipe. 

I cheated and used a Pillsbury pie crust.  If you have a good pie crust recipe, use that (and share it with me, pretty please!!)   Bake the pie crust for 15 minutes at 400 degrees and let it cool.

FILLING:
1 cup finely grated and cooked carrots (see above)
1/2 cup white granulated sugar
1/2 t cinnamon
1/4 t ground ginger
½ t salt
1 egg, slightly beaten
1 1/2 cups milk

To prepare filling, combine carrots, sugar, cinnamon, ground ginger, salt, eggs, and milk in a large bowl.  Don't be concerned, this is very liquidity.  I was concerned, but it does solidify during baking.

Pour the filling into the pre-baked pie crust and cover the edge of the pie crust with foil to prevent it from over-browning.

Bake at 400 for 45-50 minutes or until center of the pie has set.

Remove from the oven and let it cool at room temperature for 1 hour (if you can!!).  I bet this is good with whipped cream or ice cream - OH YUM!!

Fresh out of the oven!!  It certainly looks like a pumpkin pie, doesn't it.  Now the hard part . . . waiting for it to cool down.  Well, that will give me the chance to run to the store to get some Cool Whip (oh am I wicked or what!!).  It certainly smells good - love that cinnamon/ginger scent!! 

VERDICT:

Very good!  The appearance sort of throws you off - it looks like a pumpkin pie, so you are expecting it to taste like pumpkin pie when you take that first bite.  So when you taste the small chunks of carrots, it seems odd, but you quickly forget that because it tastes really good - very unique sweet taste - not sickening sweet.  AND excellent with whipped cream!!!  My husband thought it would be good either way - with or without the whipped cream.

So the final verdict - we have a winner!  This is definitely a keeper recipe.




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