If you remember correctly, I told you about the summer pumpkin that I roasted and scooped it's guts out to make yummy pumpkin treats this winter. I used a cup of that fresh pumpkin (not all in the recipe, mind you - I made myself a pumpkin pie shake while the cheesecakes were baking.)
I started out realizing I did not buy the gingersnaps for my crusts at the store. I was fit to be tied (not really) but poor as I am, I didn't really have the extra money to go back out to the store, so I improvised with what I had and made the yummiest soft gingersnaps ever. (I did this a few days before - suprisingly enough they lasted til I got to the filling - omyum!)
Still soft, I was able to press them into my muffin tins to form crusts.
I was on the road to making cheesecake.. it took a very short time.
I think I worked on my dinner longer.
You know what was cute?
When I took them out of the oven they were puffy, then they kinda deflated and looked like little chefs hats.
How Halloween of my mini cheesecakes, doubling as chefs hats for the occasion.
I promptly divided them (after eating about five) in their 'treat' bags (which were pumpkins, of course) and threw them in the fridge for distribution later on.
So - another (last - yeah you're going to miss me next year) successful Halloween veganization down - it's time to focus on saving a life.
A turkey's life. :)
We'll talk about that very soon. In the meantime, go to my Facebook page (if you haven't liked it yet - do that too) and vote for a sponsor turkey! I've bookmarked it on my page. :)
So far - out of the one vote I have, Victoria is winning!
Go-Now-before a ghost gets you! It's still Halloween you know!
Music enjoyed while blogging:
Interestingly, I'm not motivated at all tonight.