Mini pumpkin cheesecakes

So recently I decided that I would contribute to my family's Thanksgiving this year by cook the dessert. Since Thanksgiving is always SO MUCH food I want to make a mini dessert bar so my family can snack on the desserts after the huge meal, plus mini desserts are trending right now (and I am always about the current trend)

These next two weeks I am going to try out different desserts so that Thanksgiving can go off without a hitch and I will look like a better baker than I actually am.

The first dessert I tried was mini pumpkin cheesecakes and man were they good! The rest of the wives are my taste testers and they couldn't stop eating the cheesecakes!

Mini Pumpkin Cheesecake: courtesy of my all time favorite, Betty Crocker

20

gingersnap cookies

2

tablespoons butter, melted

1

package (8 oz) cream cheese, softened

1/2

cup packed brown sugar

1/2

cup canned pumpkin (not pumpkin pie mix)

1

tablespoon sour cream

1/4

teaspoon salt

1

egg

1

teaspoon vanilla

1/2

teaspoon ground cinnamon

1/4

teaspoon freshly grated nutmeg

Whipped cream, if desired

Caramel sauce, if desired

Directions:
1. Preheat oven to 350 degrees. Spray regular muffin pan with cooking spray

2. In food processor, process gingersnap cookies until finely ground (about 1 cup). Add melted butter; pulse until mixed. Press crumb mixture firmly into each muffin tin cup to form crust. Bake 7 minutes

3. Meanwhile, beat cream cheese and brown sugar with electric mixer on medium speed until light and fluffy. Beat in pumpkin, sour cream and salt, scraping bowl frequently. Add egg, vanilla, cinnamon and nutmeg; beat until well blended.

4. Divide mixture evenly into crust-lined cups

5. Bake 20-25 minutes until set (I did 23 minutes). Cool completely in pan, about 30 minutes. Refrigerate atleast 2 hours or overnight.

6. Serve cheesecakes topped with whipped cream and drizzled with carmel sauce. Store in refrigerator.



Next recipe with have something to do with apples!

♥ The Westward Wives 

Oven Roasted Potatoes

If this semester doesn't kill me, I will be SHOCKED. This has been my busiest semester ever, with class projects every week, tests, papers, I have not had time to relax or slow down.
Its been a couple of weeks since I have been on here, sorry about that, I just haven't had time (and still don't -- I should be studying for an exam tomorrow) 

This recipe is a Caitlin's favorite recipe that she likes to make often for her family but seems to forget the recipe sometimes. So for you Caitlin, Oven Roasted Potatoes.


Ingredients:
5 large russell potatoes, cubed
Olive Oil
Garlic Powder
Onion Powder
Rosemary
Thyme

Directions: 
1. Preheat oven to 400 degrees
2. Lay out potatoes on baking pan
3. Drizzle oil over potatoes
4. Sprinkle Garlic powder, Onion powder, Rosemary, Thyme (whatever else spice you like) over potatoes
5. Put in oven for 45 min, check each 15 minute interval and mixing the potatoes around

I promise to post more often!

♥ The Westward Wives