We are well into my favorite season of the year. Just when I say autumn is my favorite, I think of the sparkling frost and lovely evergreen of winter, the warm days and sultry nights of summer, and of the budding trees and blooming flowers of spring. But deep down I am an autumn girl. I am not sure if it's because I was born in the fall (power to all Scorpios) or if it's because I was named after the autumn leaves. But something speaks to my soul when the weather first turns crisp and you pull your sweaters out of the back of your closet; of drinking tart apple cider and eating comfort food; of wearing warm wool socks and your favorite pair of ugly sweats and of seeing all of the beautiful colors of the leaves before they all fall.
It doesn't matter if the sky is bright blue or gun metal gray, the leaves look wonderful. Lets not forget the pyracantha berries, ripe pumpkins and jeweled indian corn. Few things compare to the joy of crunching on freshly fallen leaves on a walk, or the good "icky" feeling you get when cleaning out the pumpkin guts or of having to scrape the frost off of the windows of your car for the first time. I think why I really love autumn is because even though it is the precursor to winter, a metaphorical trial or wasteland, it is full of beauty and bounty. Of family and good times. Warm fires and warm friendships.
So on that note, lets talk Thanksgiving. It is my favorite holiday (very closely tied with Christmas, but that is for another blog entry). It is the only holiday where you get together with family, no presents are expected and you are expected to eat more than is humanly possible...and then go back for pie! I always feel a little bad for Thanksgiving, that it tends to get overlooked in our zeal to get to Christmas. I was devastated to hear that kids don't learn about Squanto in school anymore. Poor Squanto! Where would this country be without Squanto to smooth Pilgrim and Indian relations and help instigate the first Thanksgiving?
Let's not forget Thanksgiving this year and all we have to be thankful for, and here is a recipe to help y'all do just that! By popular request here it is:
Black Bottomed Mini Carmel Pumpkin Cheesecakes
8 whole Oreos, finely ground in food processor
1 1/2 tablespoons butter, melted
8 ounces cream cheese, softened
1/2 cup sugar
1/2 pumpkin puree
1 egg
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh grated if possible
Caramel Topping
12 Pumpkin Spice Hershey Kisses, if desired
1. Preheat oven to 350 degrees. Spray muffin tin liberally with non-stick spray. Combined ground Oreos and melted butter in a small bowl. Divide evenly into 12 cups and press till firm and flat. Bake for 10 minutes and removed from oven.
2. In a mixer beat cream cheese, pumpkin and sugar until smooth. Add egg, vanilla, cinnamon and nutmeg. Pour evenly over 12 cookie crusts (about 3/4 full). Spoon about 1 teaspoon of caramel on top and swirl with a toothpick. Bake for about 25-28 minutes or until cheesecake is cooked through. Remove from oven and let cool completely.
3. Remove cheesecakes from pan and top with a spoonful of caramel and a kiss (if using). Refrigerate until serving.
Enjoy! :)
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