Azoresgal~Life on an Island

This rich and creamy cheesecake is all sorts of decadent,all the flavors of pumpkin pie, in a cheesecake.The texture is absolutely perfect – creamy, thick, smooth and it slices beautifully. Don’t let the idea of making a cheesecake scare you, it is simple to make, just be sure to make it a day before you need it! A delicious sweet treat for just about any occasion, I hope you love it as much as we did! Ingredients Crust 2 1/2 cups graham cracker crumbs 1/4 cup to 3/4 cup unsalted butter, melted ( 3/4 cup for a moist and dense crust) 1/4 cup granulated sugar 1 1/2 tsp. salt, divided Pumpkin Cheesecake 2 1/2 cups granulated sugar 2 lb (four 8-ounce packages) cream cheese, softened (900 gr.) 1/4 cup sour cream/Greek yogurt, room temperature 1 can (15 oz) pure pumpkin 6 large eggs, lightly beaten 1 tbsp. vanilla extract 2 1/2 tsp. ground cinnamon 1 tsp. ground ginger 1/4 tsp. ground cloves Whipped cream Chopped pecans, optional Crust Preheat oven to...

Over the weekend, my Facebook "on this day" memories, were kind enough to remind me that I had given these pumpkin scones a try last year. I was also reminded that it went terribly wrong, and that's why I never added them to the blog. They tasted really great, but they were difficult to make, the dough was really wet, and kneading it was a doozy. I however am not a quitter, and decided to give these babies a try again, with some little tweaks, and this time they were a success! Pumpkin Scones Scones: 2 cups all-purpose flour ( I added an extra 1/2 cup) ¼ cup plus 3 tbsp granulated sugar 1 tbsp baking powder ½ tsp salt ½ tsp ground cinnamon ( I used 1 teaspoon) ½ tsp ground nutmeg ( I used 1teaspoon) ¼ tsp ground cloves ( I used 1/2 teaspoon) ¼ tsp ground ginger ( I used 1/2 teaspoon) 6 tbsp cold butter, cut into cubes ( I used 1/2 cup cold butter) ½ cup canned pumpkin 3 tbsp half-and-half ( I used  full fat cold cream) 1 large egg (cold) Powdered...

So today I needed a little kitchen therapy, I decided I would make a pumpkin pie. I have said it before, I find that making a pie from scratch is calming, I am wierd like that . I don't have a fancy shmancy mixer to make the crust, so I use my hand's for this. While mixing, adding more water, or a bit more flour, you tend to forget anything else that might be on your mind. And then, once you start making the pie filling, adding the sugar, eggs, cinnamon and pumpkin, it's hard not to smile, after all who doesn't love pie. I was going to use my old and tested recipe , but in the cupboard there was no condensed milk to be found. My lovely neighbour only had a can of evaporated milk instead of condensed milk, but she still saved the day. I got to use another recipe, one that is just as easy and also delicious. 1 (9 inch) unbaked deep dish pie crust 3/4 cup white sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon nut...

I must admit, risotto is one of my very favorite things to make, there is hardly a week going by without a risotto prepared for dinner. I love that it is a slow process, total comfort food,    it's heaven on a plate. There is something about pumpkin and sage that go together so well, and it shines in this dish.  Serve this risotto on its own, or as a side to roasted or baked chicken.  This colourful dish can turn a cold, grey winter day into a sunny  one! 5-6 cups chicken or vegetable broth 3 tablespoons butter ½ small onion, diced 2 cloves garlic, minced 1½ cups Arborio rice 1 cup white wine 1/2 tablespoon fresh sage, minced (or ½ teaspoon dried sage) 1 cup pumpkin puree 1/2 cup finely grated Parmesan cheese, plus more for topping if desired ¼ teaspoon each salt and black pepper, or to taste In a medium saucepan, bring the chicken broth to a simmer. Meanwhile, in a separate large sauté pan, melt butter. Add the onion and cook until...

Pumpkin, sugar, and  cinnamon, oh my.... these are such a lovely treat. They are a favorite at our house on the weekends, and a great way to use up all the pumpkin we had this year. These little gems taste like pumpkin pie, with less work. Try and resist the urge to make them any bigger than, a teaspoon, they will not cook all the way through. I hope you give them a try. 1½ cups flour 1/3 cup sugar 2 tsp baking powder ½ tsp salt ½ tsp cinnamon ¼ tsp ginger ¼ tsp nutmeg ½ cup cooked pumpkin ¼ cup milk 2 tbsp oil 1 tsp vanilla 1 egg ½ cup sugar 1 tsp cinnamon Heat frying oil to 375◦ Combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg.  Mix pumpkin, milk, oil vanilla and egg.  Stir in dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5-6 at a time.  Fry for 1-2 minutes, on each side, until golden brown.  Drain on paper towels. Mix cinnamon and sugar.  Roll warm donuts in mixture. recipe ...

I made these pumpkin waffles, Saturday morning. They are so yummy ! They were the perfect start to a lazy weekend. I hope you give them a try. Pumpkin Waffles 2 1/2 cups all-purpose flour 4 teaspoons baking powder 3 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger 1/2 teaspoon salt 3/4 cup packed brown sugar 1 cup canned pumpkin (or cooked pumpkin) 2 cups milk 4 eggs, separated 1/4 cup butter, melted Preheat a waffle iron according to manufacturer's instructions. Combine the flour, baking powder, cinnamon, nutmeg, ginger, salt, and brown sugar in a mixing bowl. In a separate bowl, stir together the pumpkin, milk, and egg yolks. Whip the egg whites in a clean dry bowl until soft peaks form. Stir the flour mixture and 1/4 cup melted butter to the pumpkin mixture, stirring just to combine. Use a whisk or rubber spatula to fold 1/3 of the egg whites into the batter, stirring gently until incorporated. Fold in the remaining egg ...

I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.                          ~Henry David Thoreau  I was a lucky girl, and was gifted these wonderful pumpkins, from my cousin's garden !   Preparing pureed pumpkin is oh so very easy. The pumpkin may be stored in the freezer for using later in pies, muffins,soup etc. Preheat oven to 165 / 325 degrees. Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil. Bake in the preheated oven, foil side up, 1 hour, or until tender. Scrape pumpkin meat from shell halves and puree in a blender.  Strain to remove any remaining stringy pieces.  Measure out 1 cup servings.  Store in the freezer in freezer safe bags or containers.

 On Sunday morning, it was windy and rainy, and oh so very miserable outside. These pumpkin pancakes, were the perfect start to a very lazy pyjama day.  According to my 6 year old " they taste just like pumpkin pie" There was even mention, of topping them with whipped cream, where do kids come up with these ideas, not from their mother surely, but maple syrup and butter, did the job. Hope you give them a try.  caught this while editing the photos, the pat of butter just sliding off Pumpkin Pancakes Ingredients: 1 1/4 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/8 teaspoon nutmeg 1/8 teaspoon ground cloves 1 cup milk 6 tablespoons pumpkin puree 2 tablespoons butter, melted 1 egg Directions: Stir together the flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg and cloves in a medium bowl. Whisk together the milk, pumpkin, butter and ...

 Pumpkin seeds make a terrific tasty snack.  They are very easy to make, you don’t need much, just a pumpkin, a little olive oil and whatever seasonings you’d like to use.  I like to add garlic powder, and some chili powder to give them a good kick. If you have time, and aren't in a hurry to make them, trying leaving them over night in all the spices. Then bake them the following day, the flavors have a little bit longer to blend together. Hope you give them a try.  Roasted Pumpkin Seeds ~rinse pumpkin seeds under cold running water(use a colander) discarding strings. ~pat dry , or let air dry for a bit ~in a small bowl, combine the seeds ( 2 cups), with 2 teaspoons olive oil and 1/4 teaspoon salt....I also like to add garlic powder, and chili powder to taste( add seasonings of your choice) ~stir everything together to coat real well ~spread on a parchment lined baking sheet ~bake @ 190º/375 for about 15-20 minutes, stirring the seeds once...

For as long, as I have known my husband, Mr G.  almost 20 years now, he has always spoken of one childhood food memory fondly. It is of his maternal grandmother, baking bread in her brick oven, and then afterwards, roasting pumpkin seeds in the oven, so as not to waste any of the ovens heat. He describes these baking days so vividly, and always comments, on how there is nothing better than warm fresh baked bread and roasted pumpkin seeds. As with any memory, it also has alot to do with the love he has for his grandmother, who has since passed. Today, is a religious holiday, on the island, All Saints Day, everyone is home from work and  school.  I decided to roast the pumpkin seeds from our jacko-lanterns, and bake some bread, for my hubby and in memory of his wonderful grandmother. The fact that outside, there is an Atlantic storm brewing, made it the perfect baking day. The kitchen is now warm and toasty, and  the smell ...

Baked these early this morning, around 7am. It was so dark, windy and rainy out, I though it might be a nice way to put a smile on everyones face, before starting their day. They are easy peasy to make, mixed in one bowl, and use basic ingredients. No step by step pictures, again because of the poor natural light who am I kidding ,it was pitch black outside   in the kitchen at that hour. Hope you give them a try, they are really good. Pumpkin Muffins ( from Smitten Kitchen ) 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 cup canned solid-pack pumpkin (from a 15 ounce can) 1/3 cup vegetable oil 2 large eggs 1 teaspoon pumpkin-pie spice 1 1/4 cups sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon +  1 tablespoon sugar (1 1/2 teaspoons ground cinnamon +  1/2 teaspoon ground nutmeg+ 1/4 teaspoon ground cloves+ 1/2 teaspoon ground ginger)----» use instead of pumpkin spice Put oven in middle position and preheat oven to 350°...

“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”-Jim Davis ... I have made this same pumpkin pie for so very long, the recipe came from the back of a can of condensed milk. It has become one of my families favorites, last year I decided I would make a pumpkin cheese cake instead of pie, my oldest son was so upset. This year while preparing for our thanksgiving meal, he asked me to please not change dessert, and just make a yummy pumpkin pie......so I did. I made my own pie crust , but, if you like, you can use a store bought one. I hope this becomes a favorite around your table too. Pumpkin Pie     ( Eaglebrand recipe) Ingredients 1 (16 ounce) can pumpkin  or 2 cups cooked pumpkin 1  can  Sweetened Condensed Milk 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1 (9 inch) unbaked pie crust or a homemade crust Directions Preheat o...

This was the first time I ever made pumpkin jam, I am so pleased with how it turned out. I made two jars, with the recipe below, I think perhaps next time, maybe I might add some ginger, or even better some vanilla beans. We have been noshing away crackers, cheese and the pumpkin jam. I will have to make some more very soon ! And again I think this would be a wonderful christmas gift for someone. Hope you all have a fantastic weekend. pumpkin,sugar,water,lemon juice,cinnamon sticks shred/grate or chop up very finely the pumpkin into a thick bottom pan, add all the ingredients bring to a boil, and then simmer the simmer time, will vary, it could take from 1/2 hour to an hour, till the jam cooks, and thickens, due to the water content of the pumpkin, and the humidity in the air..........mine took 1 hour, spoon into hot sterilized jars, cover and cool my little slaves helpers, cleaning jars ! we ate ours with crackers and Brie cheese..........DELISH Pum...

Tis the divine season of pumpkin !!! I just think fall, and the month of October, just go hand in hand with pumpkins. Pumpkin pie, pumpkin seeds, pumpkin soup, pumpkin butter, and this wonderful pumpkin spice cake. It's moist and delicious, the aroma in the kitchen, while it bakes is out of this world. And just when you thought it could not get any better.......it does.......it is slathered with a cream cheese frosting. I have no step by step pictures today, sorry friends. You see I baked this cake, this morning at 7am (yes I am crazy like that ). The lighting at that hour in my kitchen because its dark out and people are still sleeping, is not very good. It would have required I use the camera flash, and well, food and camera flashes just dont make for great pictures. Trust me though, it's a one bowl cake, just add everything and mix it up. So run, don't walk to the kitchen, and go bake this cake. Pumpkin Spice Cake 4 eggs 2 cups. sugar 1 cups. oil ...