It's been one of those days where there is simply not enough time and energy to complete everything. I started cleaning our place very thoroughly this afternoon being inspired by the gorgeous weather and refreshing breeze coming in the windows. I had every intention of finishing all the dusting, the floors, the sinks and countertops, the dishes and every surface area til it shone with perfection. Now I'm sitting at the table quite spent and my kitchen didn't get cleaned yet. Which to me makes the whole place appear messy since the kitchen is visible from every room. Upsetting to say the least. And I have to stop because it's time to go back to the school and practice piano and then get any last minute homework finished before the morning. Sadly enough, I didn't even make a supper tonight. Oh cereal, here we come! Ah the shortcomings of my housewifery. I'm guessing lots of women can relate.
Tomorrow is James' birthday and he wants more than anything for me to bake him this delicious creamy pumpkin cheesecake. It's a recipe we found in Lunds and Byerly's real food magazine. And in case you wish to join me and bake them for the very first time, here is the recipe...
Creamy Pumpkin Cheesecake, Your Way
24 ounces cream cheese
1/4 cup creme fraiche or sour cream
1/4 cup cornstarch
3 extra large eggs
1 15-ounce can pumpkin puree
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons real vanilla extract
soft butter for greasing pan
Suggested optional toppings:
1/2 cup finely chopped pecans
1/3 cup white chocolate chips
3 tablespoons candied ginger, finely minced
1. Preheat oven to 350 degrees F.
2. Using an electric mixer, beat cream cheese, creme fraiche, and cornstarch until smooth. Add eggs, pumpkin puree, all but 1 tablespoon sugar, cinnamon, ginger, and vanilla. Mix until smooth.
3. Heavily butter a 10-inch, removable-bottom cake pan. Pour in batter. Bake 30 minutes.
4. Top with pecans, white chocolate chips, and ginger (or toppings of your choice). Bake 40 minutes longer until firm. Remove from oven and let cool completely. Cover and refrigerate 25 hours before serving. If enjoying cheesecake plain sprinkle with remaining sugar.
Enjoy 'em for up to 5 days! If they stick around that long.
Haha, I have definitely felt that way many times! It's so crazy how much stuff there is to do around the house. =)
ReplyDeleteI can definitely relate! A couple weeks ago my bf and I started a deep clean of our (tiny) apartment. On a Sunday! I don't know what he was thinking. I knew it would never get finished. And now, two weeks later, the apartment is still half clean with piles of stuff that needs to be put away. This weekend though. That's when the cleaning will continue.
ReplyDeleteThat pumpkin cheesecake looks delish! :)
Oh, I can soooooo relate. My house is a disaster most of the time. Working full time and trying to keep up with a house and yard and activities too... Well, let's just say cleaning never seems to make it to the top of the list, at least not for long.
ReplyDeleteOhh, I totally know how you feel! There are some days where I just want to be really productive and get lots of things taken care of, but there's just not enough time in the day! I say hang in there and try to chip at it a little at a time :)
ReplyDeletestar-crossed smile
hey girl, i just found your blog and i love it. i'm following along!!
ReplyDeleteyes, yes, yes....i can relate! i just had a bowl of cereal for dinner despite the fact that i actually went grocery shopping today, but i'm too tired to cook.
ReplyDeletep.s. that recipe sounds delicious :)