10 October 2014

Halloween Bash Blog Hop






I'm so excited for the Halloween Bash Blog Hop! This is my first Blog Hop so please, be kind! =D.




Halloween has always been a favorite holiday of mine. My favorite costume what when I was Miss Singletree Ct. Instead of being Miss America or Miss USA, my mom decided that I could be the beauty queen of my neighborhood (which was called "singletree ct.") My mother made a custom sash for me and she did my hair up real nice. Of course, I had a very pretty silver tiara with "diamonds" and my flowers.  I got to dress in my favorite outfit which was a red plaid dress. Now that I think about it, that dress was awful, but back then, I felt just like Miss Universe. =D

 

 

Another great thing about the fall is pumpkins. They are everywhere!! I love to bake so I'm always trying to make new things. Last year, I bake a made-from-scratch apple pie and it was AWESOME! Since Fall started, my family keeps asking me to make it again and I will. This year, I want to make this yummy pumpkin cheesecake. I've baked  cheesecake-from-scratch with my grandmother so this recipe should be easy and tasty!

 

Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 10 servings (using a 9-ounce clear plastic cup for serving)
 

No-Bake Mini Pumpkin Cheesecakes

Ingredients

    For the crust
  • 1 sleeve graham crackers (about 9 crackers)
  • ½ stick (4 tablespoons) butter, melted
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • For the filling
  • 1 8-ounce package cream cheese, softened to room temperature
  • 1 15-ounce can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • 1 1-ounce package sugar free cheesecake-flavored instant pudding mix (or 1/3 of a non-sugar free instant pudding may be used)
  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions

  1. Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.
  2. Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.
  3. In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.
  4. Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined.
  5. Add the sweetened condensed milk and mix again until well combined.
  6. Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.
  7. Allow the mixture to sit in the refrigerator for about an hour to firm up.
  8. Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
  9. Garnish with additional whipped topping if desired.

 


Although I cannot celebrate it in my classroom, I get by alright with celebrating fall. I've made some wonderful worksheets and games that have come in handy. Here I've made a Pumpkin Addition game. My students loved playing "Teacher vs. Student" and constantly asked when the next game will be.



The particular game has students adding within 100. There are easy question and some hard ones. There's also regrouping. I think you'll enjoy this game as much as my student do!

Click below for this awesome freebie!
Powerpoint Game - Pumpkin Adding within 100 - Powerpoint Game

Last, enter to win some totally awesome prizes, including my Halloween Bingo game! Don't forget to visit my store too! All my products are on sale this weekend!



 




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2 comments :

  1. Mini Pumpkin Cheesecakes? YUM!!
    Lori

    ReplyDelete
  2. Your beauty costume sounds adorable! Thanks for the mini pumpkin cheesecake recipe. They sound delightfully decadent!

    Sally from Elementary Matters

    ReplyDelete

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