Cookbook Giveaway!

This month I have another cookbook to give away: Rachel Ray's "Guy Food" Top 30-30 minute meals. Whether you're cooking a meal for your significant other and want to make him something delicious, whether you're a guy yourself loving to cook, or whether you're a lady who loves the traditional 'guy food' (because hell, I know I do!) now's your chance to get your hands on this book FOR FREE!

Of course though, there will be just one catch. It's nothing hard, but I need something to make you qualify to win this book! Go to Rachel Ray's website and find one recipe you absolutely want to try - something you find innovative and creative. Leave the link to the recipe in a comment along with your email address (so if you win I can contact you). On Tuesday December 2nd (my 22nd birthday!) I will choose a winner using a random number generator. The winner will receive this cookbook in the mail!

*EDIT* If you fail to follow the rules and pick a recipe, your comment will be deleted and you will not have a chance to win the cookbook, because apparently you didn't read. If you failed to provide an email address, I hope you continue following this so if you win I can get in contact with you!

Pumpkin Cheesecake

Unfortunately this year I won't be able to spend Thanksgiving with my family. A horrible phenonmena called BLACK FRIDAY exists and those working in retail know all too well how hectic life can get on that day. My boss has the whole crew scheduled to work that day, with no chance of having it off. Because of that, I am not able to go with my family to Southern California to visit more family and celebrate the day of thanks. So I went home this weekend and we did a pre-Thanksgiving together. I'm going to be so sick of turkey next week.

Anyway, I really hate pumpkin pie, so I decided to take charge of dessert and made a pumpkin cheesecake. It was so delicious, so filling, so rich.

Pumpkin Cheesecake Recipe

Ingredients

1 1/2 cups gingersnap cookie crumbs

3/4 cup ground hazelnuts

3 tablespoons brown sugar

6 tablespoons unsalted butter, melted

3 (8 ounce) packages cream cheese, softened

1 cup sugar

1 1/2 cups canned solid pack pumpkin (I used fresh)
1/2 cup heavy cream

1 tablespoon vanilla extract

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

4 eggs

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.

2. Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.

3. With an electric mixer, beat cream cheese and sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.

4. Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

Cookbook Giveaway: Cookbooks Year-Round

Allyson has won the cookbook through a random choice by a random number generator!

Allyson's favorite holiday is Christmas and she thinks a chocolate cupcake with peppermint frosting would be absolutely suitable for the holiday. Now Allyson has a cookbook which has seasonal and holiday cakes, so she can make all the Christmas cakes she wants!

You all had the most amazing ideas on what you would do with your cupcakes. I'll have to try to make a lot of them!

Keep your eyes out - I will have another giveaway come December.