Busy Brunette Bakerista

Yes, cheesecake recipes take a while and a little extra love. I held on to this pumpkin cheesecake recipe from Southern Living magazine  since the November 2014 issue to bake before the holidays. It was totally worth the wait. I urge you to go out and buy all the cream cheese and make this for Thanksgiving or Christmas! Crust: ¾ cup cinnamon-flavored graham cracker crumbs ¾ cup chocolate-flavored graham cracker crumbs 5 T. butter, melted 3 T. granulated white sugar Cooking spray Filling: 4 (8oz.) packages cream cheese, at room temperature 1 cup firmly packed light brown sugar 1 tsp. pumpkin pie spice 1 tsp. vanilla extract 4 large eggs 1 (15oz.) canned pumpkin 1 T. fresh lemon juice Topping: {although I didn’t use the entire topping} 1 (16oz.) container sour cream  3 T. granulated white sugar pinch of pumpkin pie spice Some tips on what worked for me from the magazine... Start with room-temperature cream cheese....

Being part Irish I love mashed potatoes! A true Shepherd's Pie recipe can be very complex with lots of ground beef, vegetables, homemade mashed potatoes, and more. This version is a little healthier with ground turkey, beans, and instant mashed potatoes. So tastey! Skinny Shepherd's Pie Ingredients: 1/2 lb. ground turkey 1 can (15oz.) kidney beans, drained and rinsed 1/3 cup water 3/4 cup taco sauce 1/8 teaspoon salt 1 teaspoon cumin 2 teaspoons sugar 2 cups cooked instant, mashed potatoes butter and milk for instant mashed potatoes low-fat cheddar cheese, grated Cook instant mashed potatoes according to directions on the box. Set aside and keep warm with a lid or foil on top. Cook ground turkey in a skillet on medium-high heat until no longer pink. Add remaining ingredients and stir to combine. Spoon meat-bean mixture into a serving bowl, top with mashed potatoes by spreading with a small spatula, and top with cheese. Let sit 2 min...

Every recipe I've tried in The Back in the Day Bakery Cookbook has been so delicious! You need to try these tangy, sweet, and delightful lemon pie bars and they will disappear from the pan. I did add a little lemon zest to the crust and oh, canned whipped cream (don't judge me). Lemon Pie Bars Yield: one 13" x 9" pan   For the crust: 3 cups graham cracker crumbs (about 24 crackers) 12 Tbsp (1 1/2 sticks) unsalted butter, melted 2 Tbsp sugar (and 2 tsp of grated lemon zest) For the filling: 1 cup heavy cream 2 tsp grated lemon zest 1 cup fresh lemon juice Two 14 oz cans sweetened condensed milk 6 large egg yolks canned whipped cream (optional) Position a rack in the middle of  the oven and preheat the oven  to 350° F.  Grease a 9" x 13" inch baking pan and line with parchment, allowing the ends of the paper to hand over two opposite edges of the pan.   To make the crust:   In a medium bowl, combine the graham cracker cr...