Whew! The “year” continues. We had an office party Friday night while DD was babysitting with some other kids at church. (They held a parents night out for the younger kids while the older kids babysat.) When we came back to pick her up she had a headache and wasn’t feeling good. We got her home and she was running low grade fever. This morning it got up to 102°. It seems like every December one of us gets sick. I’m glad it’s far enough away that she can get better before Christmas Day. I’m doing my best to keep the rest of us well until then.
I’d say it’s been one of those weeks, but it’s really more like one of those years. I keep thinking I’ve made it to the top and have it all under control only to realize there’s a higher mountain on the other side.
On a positive note…my son is a boy scout and finished his eagle project back in August. He had his board of review last night and that was his last hurdle. Now he just needs to wait on the paperwork and he has his Eagle Award. Whew! We are so proud of him. He also (on the SAME day) competed his final in his first college class, Calculus. Those two things have brought about a great deal of relief in our household. Now we can relax some and enjoy the holiday more.
This week is clean out the fridge and freezer week to get ready for Christmas. I like to use freezer cooking from time to time and before I can do another big freezer cooking day, I need to get rid of everything that is left. I checked our garage freezer last night. These are the things that I need to use up so that will be our dinners and lunches this week.
1-1/4 cups gluten free ginger snap crumbs (I buy Trader Joe’s Brand and place in large Zip-lock bag and crush with rolling pin or meat mallet )
1/4 cup butter or ghee, melted
3-8 oz packages cream cheese, softened
1 cup plus 2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound fresh pumpkin (roasted and mashed)
Move oven rack to center position. Preheat oven to 350°
In large bowl, mix crumbs and butter. Press evenly into the bottom of 9-inch spring-form pan. Bake 10 minutes, then let cool.
Reduce oven temperature to 300°.
In large mixer bowl beat the cream cheese, 1 cup sugar, the cinnamon, and ginger on medium speed until smooth. Add the pumpkin puree. Now add in the eggs, one at a time, on low speed. Pour the mixture into the spring-form pan.
Bake until the center is firm, about 1.25 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (Can make up to two days before)
To loosen the cheesecake from the sides of the pan, run a sharp knife between the sides of the pan and the cheesecake, then unbuckle the side and carefully remove.