Over the years, I've repeatedly tweaked my pumpkin cheesecake pie recipe, and not to tune my own horn—but I think it has finally reached ultimate status. Whoop, whoop!
So without further ado, here's my updated and foolproof spiked pumpkin cheesecake pie recipe. I Hope you enjoy some version of it this upcoming Thanksgiving!
Ingredients(for two pies)
2 cans of pumpkin purée
2 pounds of cream cheese
1 cup of sour cream
1 stick of butter
2 teaspoons of vanilla extract
1 cup of light brown sugar
1/4 cup of honey
or granulated sugar
Pinch of baking powder
teaspoon of ground cinnamon
teaspoon of ground ginger
teaspoon of ground nutmeg
teaspoon of kosher salt
2 teaspoon of all-purpose flour
teaspoons of grated lemon zest
1 cup of heavy cream
1 cup of coconut milk
Splash of quality dark rum
Pre-made pie dough
Preheat oven to 350 degrees F.
Prick pre-made pie dough with a fork and bake for 15 minutes or until the crust is brown in color. Remove and set aside.
For the filling:
Whisk heavy cream, coconut milk, rum, lemon zest, eggs, butter and vanilla extract together in a large bowl until well blended. Combine pumpkin puree, cream cheese, sour cream, baking powder, flour, sugar, honey, cinnamon, ginger, nutmeg and saltin a pan and cook on low heat for 10 minutes or until thickened.
Remove pan from the heat and slowly incorporate cream mixture with a hand whisk.
Optional: transfer mixture into food processor for smoother consistency.
Pour mixture into pre-made pie crust and bake for
55 minutes or until the center is set. Cool at room temperature and serve warm with whipped cream.
For some, the turkey is the star of Thanksgiving dinner. It inspires speculation and awe, but most often than not, it can be a complete letdown. There's nothing worse than gazing ravenously at a golden brown turkey only to have that anticipation peter out as you bite into something that mimics the texture of cardboard.
I've come to think of myself as the turkey whisperer! But I didn't get this sure of my gobble-gobble skills without a lot of trial and error, and deep frustration. It took me years to master my ultimate turkey recipe and it has been a staple on my family's Thanksgiving table ever since.
I've gotten so many inquiries from family members and friends alike about how I manage to get such a flavorful bird each year. My secret weapon is so simple; I brine it. Brining is a process in which you steep poultry into seasoned water before cooking. If you've never brined your turkey before, I encourage you to give it a try this year. I promise you won't regret it. Let's get started!
Ingredients(for a 16 pound turkey)
For the brine:
2 cups of salt
4 gallons of water
1 head of garlic
Scotch bonnet peppers (use your desired amount)
2 large onions
6 celery stems
One clean 5-gallon bucket
For the aromatics:
*Thaw the turkey a day before making the brine.
At least two days before Thanksgiving, combine water, salt, peppercorns, garlic, scotch bonnet peppers, carrots, onions and celery in a large pot—boil the solution over medium heat. Cook until all the flavors are well incorporated into the water. Note: the water should be salty. Remove the solution from the heat and cool it down to room temperature.
Next, remove the innards and place the turkey into the 5-gallon bucket. Pour the brine solution over the turkey making sure that it's fully immersed. Place a lid over the bucket and store it in a cool, dry place until Thanksgiving morning. Note: The salt will keep the turkey from spoiling. On Thanksgiving morning:
Preheat your oven to 500 degrees farenheint.
Remove the turkey from the brine, pat it dry and place it into a roasting pan. Carefully lift the skin with your index fingers and distribute a healthy amount of room temperature butter throughout. Repeat the same process over the skin. Add aromatics into the turkey's cavity and tuck the wings underneath it.
Cover the turkey with the lid from the roasting pan or aluminum foil and roast for 1 hour. Next, remove the lid and reduce the oven's temperature to 350 degrees F. Then, cook for an additional hour.
Optional: after the last step, remove the turkey from the oven and use a basting brush to coat the skin with canola oil—this step ensures a crispier, golden brown skin.
If you plan to use a meat thermometer, insert it into the thickest part of the bird—be sure to avoid making contact with a bone for a more accurate reading. According to experts, a 16 pound turkey should be done cooking once the internal temperature reaches 165 degrees F. But from my experience, 165 degrees F ensures you'll end up with a dry bird. Opt for 161 degrees F instead.
Tip: make sure to let the turkey rest for a minimum of 15 minutes before carving. And, speaking of carving, here's a thorough lesson on how to carve a turkey!
It's election day! Be sure to exercise your most sacred right and vote. It wasn't that long ago that a large portion of our population—like women—were denied the right to vote. In fact, so many people have died to ensure that we could be included in this process called democracy. Today, more so than any other day of the year, we have the power to incite change. What's up for grabs? frankly, the future. Today is the day that we decide on the issues that most directly affect our lives, including women's rights, race relations and the economy. Yes, you might face long lines at your polling site, but remember voters in countries like Afghanistan contend with terrorist violence and still manage to cast their votes in record numbers. Please get out there and vote for the candidate you believe can best effect the changes you want to see for the next four years.
When it comes to foolproof fall style, a pair of over-the-knee boots or booties are essential. Could you imagine your favorite skinny jeans and knit-sweater combo without them? No, right?
Over the years, we've seen a resurgence in footwear styles; and I'm always amazed at what's to come next. This season, it seems to be all about the heels—bright-colored cigarette lighter heels to be exact.
Wrinkled clothes is one of my major pet peeves. Let's put this way: I'd rather go naked then wear a wrinkled attire ;) With that said—at some point or another—I'm sure many of you have struggled with how to pack without wrinkling your well-ironed clothes. Here's my go-to solution! and it doesn't require jamming a bulky iron into your suitcase!
Steam your clothes in the shower
Hang your clothes somewhere in the bathroom and shut the door. It's as simple as that. For deeper wrinkles, be sure to spritz some water on the wrinkles. The steam from the shower will relax the wrinkles and you're good to go! This next step is optional, after I steam my clothes in the shower, I like to smooth them over with my hands for a crisper finishing look.
What helpful tips do you have for keeping your clothes wrinkle-free when traveling? I'd love to read them!
Like a train wreck, I've been unable to look away from what's happening in this "he said, she said," election race. Whether you like it or not, Hillary Clinton's campaign has illuminated the subtle and blatant sexism women have endured for decades throughout the country. I'd personally like to thank her for changing the American discourse.
On the other side of the equation, Donald Trump has gone out of his way to verbally belittle and condescend to women. He questioned whether Hillary had the "stamina" and "look" of a president, repeatedly cut her off and stood uncomfortably close to her during the second presidential debate—and let's not forget his gripes with Megyn Kelly and Rosie O'Donnell. I'll spare you from re-reading the disgusting comments he has hurled at them. Is there any wonder as to why "I'm with her?"
I'm still shocked over the maelstrom of this presidential election. So much so, that I've been seeking out humorous crumbs from pundits and YouTubers alike: I hope this POLITICLASH Rap Battle video from Paint lightens up your mood a bit.
Most of the images on Perception In Print belong to their respective owners. If you don’t want to see your images on the blog, please contact me via email at email@example.com and I will remove them immediately
Perception In Print . All Rights Reserved . Powered by Blogger.