YUMMIES

Chocolate Swirl Cheesecake

1/2 cups finely crushed graham crackers

1/4 cup finely chopped walunts

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1/2 cup butter, melted

2 8 ounce packages cream cheese, softened

1 cup sour cream

1 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla

1/4 cup milk

3 eggs, slightly beaten

1/2 cup semisweet chocolate melted, mix with 1/2 cup cheesecake mixture

Directions:
Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.

For filling, in a large mixing bowl beat cream cheese, sour cream, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.

Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place spring-form pan, lined with aluminum foil on a cookie sheet and fill cookie sheet with water (also known as a water bath). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

Now the next part is the hardest. Just turn off the oven, and don’t you dare open the oven door for the next couple of hours (2 would be great if not a bit longer). This will keep your cheesecake from cracking! One the cheesecake is pretty much set, take it out of the oven and place it on a wire rack in the refrigerator. Let it set for at least 4 hours. (I cheat and put it in the freezer on a wire rack for a couple of hours). Then take it out and dig in!! 

Pumpkin French Toast

I don't know if "love" is even the right word for me when it comes to anything to do with pumpkins. Not only do they completely bring the fall feeling to any home decor, but they are also incredible to cook with. This morning we enjoyed a big breakfast before watching general conference... (It was amazing to listen to the Lord's servants!!). Dave and I were in a breakfast mood today and so we decided to do a yummy brunch since we finally had some time to actually make a breakfast meal! I have been on a "cooking with pumpkin puree" roll lately, and am not quite ready for it to end yet.... so when Dave requested french toast I knew it it would have to be pumpkin... and I must say it was divine!! So because I love you all so much I decided to share this insanely amazing recipe:

- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 heaping cup pumpkin puree
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- sprinkle of ground cloves
- sprinkle of allspice
- thick white bread (some prefer texas toast, just use whatever thick bread you prefer)

Mix all ingredients together and soak each side of your bread for about 10 seconds (this can vary depending on the bread you use). Do not soak for too long or else your french toast will be mushy and that is gross! Spray pan with non-stick spray (we prefer pam) and than cook your french toast over medium heat. Be sure to lightly brown each side. Serve with maple syrup of your liking!

Now sprinkle that yumminess with powdered sugar and enjoy!!