No Bake Pumpkin Cheesecake!!

 

Hi everyone!!  As promised I am back with a simple Fall pumpkin dessert! I have never met a pumpkin dessert I didn't like so this was no exception. This is such a easy recipe and really simple to pull together.

 

 

The can of pumpkin I had was a 30oz size so you only need 15oz or half a large can. I also used pumpkin pie filling instead of pure pumpkin for a couple of reasons: 1. There is no need to add your own spices because this already has them 2. You don't need to add sugar unless you are like me and like your desserts on the sweeter side in which I did add an additional 3TBSP of sugar. I also added a little extra cinnamon, all of which is optional. Your mixture should look something like this:

 

You will need to beat 8oz of softened cream cheese until fluffy, add your pumpkin and blend on low speed, and add any additional sugar or cinnamon you would prefer and blend well. Fold Cool Whip into mixture, Turn into prepared graham cracker crust ( I purchased the 10inch size so that all the mixture would be sure to fit)

 

Refrigerate at least a 2hrs and enjoy!! You could also put this in the freezer if you wanted it to set up quicker or if you preferred a firmer texture.

 

 

No Bake Pumpkin Cheesecake:

 

8oz softened cream cheese

 

15oz pumpkin pie filling

 

Additional sugar and cinnamon to taste(optional)

 

Graham cracker crust

 

8oz Cool Whip

 

 

Beat cream cheese until fluffy. Add pumpkin and blend on low speed until incorporated. Add any sugar or cinnamon you would like and blend. Fold in Cool Whip and turn into a graham cracker crust. Refrigerate for at a least 2hrs or freeze if you desire a firmer texture. Enjoy!!




Getting ready for Fall!!

So I have started to get into the Fall state of mind lately and of course one thing I have been changing with the season are my nails. I love the colors of candy corn and I thought I would try an ombre nail in those shades. The polishes I chose were #Sally Hansen's Xtreme wear in Mellow Yellow, #Sally Hansen's Xtreme Wear in Sun Kissed and #Wet n Wild mega shine in French White. The things that you will need to achieve this look are a white base(any white polish will work), and a vibrant orange and yellow polish. Some people like to use a wedge sponge for this technique but I find because I have smaller nails it is easier for me to use the sponge applicators that come in eyeshadows. They are the perfect size for more petite nails and they are a nice shape as well. You will also need a top coat of your choice, I prefer NYC In a New York Minute clear polish, nail polish remover and a paper towel.

 

The first step is to apply 2 coats of the white polish of your choice, let that dry. Then on your sponge paint a strip of yellow and a strip of orange polish, dab the sponge on your paper towel to remove any excess and then stamp onto nail in a stippling motion. Clean up cuticles with nail polish remover and q-tip or angled brush. If you are using a makeup wedge sponge be sure to wet it and squeeze out all the water so that it will not soak up as much of the polish. This is a really fun technique and much easier in my opinion than some other types of nail art. This is just the beginning for all the Fall fun, check back for some easy pumpkin recipes and other randomness!!

Happy Fall!!

 

 

 



German Chocolate Brownies



 

German Chocolate Brownies

Hi all!! Today I have a sweet treat that was a creation from leftover german chocolate frosting and a craving for some chocolate in my life. I had some leftover sour cream so I thought what better than to make sour cream brownies, can I get a yes on that?


For the Brownies:

1/2 c butter melted
1 c sugar
1tsp vanilla
2 eggs
1/2 c flour
1/3 c cocoa
1/4 tsp baking powder
1/4 tsp salt
1/2 c sour cream

Preheat oven to 350. Grease 8x8 dish with nonstick spray (I prefer the baking spray that has flour in it)
Combine melted butter and sugar, I find it best to pour the sugar into the melted butter or combine them both and then melt. I find this helps the sugar to dissolve and gives you a better chance for the nice crackly top on the brownies. Next add the vanilla and eggs mix well. Mix in sour cream. In a separate bowl combine flour, cocoa, baking powder and salt. Pour the dry mixture into the wet, mix well. Bake 28-35 minutes or until edges are just starting to pull away, this also depends on your  preference as to how fudgy you like your brownies.

German Chocolate Frosting (From Baker's German's chocolate box)

4 egg yolks
1 can (12oz) evaporated milk
1 1/2 tsp vanilla
1 1/2 c sugar
3/4 c butter
7oz package Angel Flake coconut
1 1/2 c chopped pecans

Beat egg yolks, milk and vanilla in a large saucepan with whisk until well blended. Add sugar and butter, cook on medium heat 12 min ( I cooked for 14 min) or until thickened and golden brown stirring constantly. Remove from heat and add pecans and coconut mix well. Allow to cool completely until you reach the desired consistency.

So it is really as simple as that and this frosting I could eat with a spoon, it is truly delicious!!