Monday, October 19, 2015

Weekend Baking Round up - Acorn Squash Bread & Cheesecake

I have been baking like crazy lately. I think the fall has the perfect conditions for baking - the cool weather, an abundance of apples and pumpkins and football on TV all weekend. My perfect day is spent in the kitchen with my boys "helping" as a taste tester and the hubby doing stuff around the house with football on TV.  I am always looking for new recipes to try out and have decided to share with everyone the best of the weekend baking. 

 My family joined a local Farm CSA this summer and we have gotten A LOT of acorn squash the last few weeks. Acorn squash is not something I have ever cooked with before and I didn't think my husband or kids would go for any of the roasted acorn squash recipes I was seeing online. When I came across this recipe last week for Acorn Squash bread on the blog Eva Bakes, I decided to give it a try. It was a success and another way to sneak some veggies! I decided to make it again this past weekend but played around with the recipe slightly. I doubled the recipe, lessoned the oil by a 1/4 cup and used applesauce for 1 cup of the sugar. I also made them in little pumpkin cupcake molds for the boys and mini bread loaf pans. I cooked them at 350 for 25 min and they came out great!

I also came across this slightly healthier version of a acorn squash bread on the blog, Project Put that Cookie Down Now.  I couldn't decide which to make so I had to just make both.  Once again, I changed up the recipe slightly.  I used applesauce again in this recipe but used it to replace the oil.  I also did not have any walnuts around so instead I used half pumpkin seeds and half sunflower seeds. I love this bread and will make this part of my rotation!

I was in charge of dessert for my niece's christening this past weekend as well.  I had tried out this cheesecake recipe from the blog, The Girl Who Ate Everything, a few months ago and it worked out so great, I made it again.  In place of sour cream in this recipe I used greek yogurt and it was delicious!  I also switched up the bottom and toppings for the cheesecakes.  Using the same cheesecake base, I made a traditional graham cracker crust with a raspberry jam and whipped cream topping, a whole Oreo at the bottom with a whipped cream topping and a piece of Oreo accent and lastly I used a whole Reece's Peanut Butter cup at the bottom with a salted caramel and whipped cream topping. By far, everyone LOVES the Reece's Peanut Butter bottom.  It's a winner!!

No family event is complete without my plate of chocolate covered goodies!  This time around I did chocolate covered Oreo's and pretzels with sprinkles and mini M&M's.  This is such a simple dessert but always a crowd pleaser!!!

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