Sweets for my sweet, sugar for my honey….

I follow a most sublime blog called “GF and me” which was created by a wonderful lady with her husband when he became a coeliac sufferer. I  eagerly await each of her posts as she has created wonderful recipes and gluten free pastries that have bought me back from the brink of despair at ever making decent gluten free pastries ever again for my partner who is also a coeliac sufferer. Here is a link to her blog and her delightful recipes 🙂

http://gfandme.wordpress.com/2013/10/05/pumpkin-pie-cheesecake/

Pumpkin Pie Cheesecake

For the base.

1 1/2 cups of Gluten Free biscuit crumbs

( I used a packet of Butterfingers Gluten Free Macadamia Shortbread and a half packet of Freelicious brand Frollini Italian milk cookies)

1/4 cup Butter (or non dairy equivalent if you need)

1/4 teaspoon Cinnamon

1/8 teaspoon ground ginger

Mix the biscuit crumbs and spices together and add the melted butter and mix till combined. Press into a 9 inch (I used a 22cm) spring form pan. Refrigerate base whilst making filling.

 For the filling.

750gm Cream cheese, softened

1/2 cup of sugar (I used Raw caster sugar)

3 Eggs

1 cup of Pureed Pumpkin

1/8 teaspoon Nutmeg

1/2 teaspoon Cinnamon

Preheat your oven to 350 degrees Fahrenheit ( Equals 170-176 degrees Celsius)

Blend cream cheese and sugar till lump free. Blend in eggs, one at a time, then spices and pureed pumpkin.

I took the step at this point of fitting my whisk attachment to my Kenwood Chef and gave the mix a good whipping to eliminate any white lumps and then poured the filling over the top of my crumb base. The cheesecake rose up like a souffle on cooking and was extremely light and fluffy on eating 😀

Bake your delicious cheesecake for 50 minutes or until just set.

Yes, it will crack on cooling but only a little and it certainly didn’t affect the taste in any way.

Leave it to cool completely before refrigerating. Tastes great left till next day but we couldn’t wait that long 😀

This is even better served with Pecan nuts either toffee or just roasted and a dollop of cream but we like it just as is.

Bon appetit!

Golden days.

This was the sunrise coming up from the East of Albany this morning. The colours are so beautiful. It’s like a promise that whatever hellish weather may come further on in the day, the sun will still be there behind the clouds waiting.

This photo was taken at the same time just to the left a bit, looking out over Oyster Harbour/Bayonet Head area.  We are very blessed here as we get gorgeous sunrises and gorgeous sunsets too. Will post some sunsets another day.

Here is a lovely shot of a White Tail Carnabys Black Cockatoo that Jason took a few days ago. They love the Eucalyptus gumnut seeds that grow from the trees around our house. Those huge beaks could cut off a finger in no time but look how delicate they are in cracking off the tops of these nuts and using that weird stubby tongue to get at the seeds.

I’ve had the joy of having my youngest daughter staying with us for a week while she recuperates from having her knee reconstructed/re-aligned. Old ballet injury that was better fixed before it got too hard to fix laprascopically (?). They had to cut the patella tendon that holds down her kneecap and screw it back in the correct position and she also had a fissure in the cartilidge behind it. Poor thing has been hobbling around on crutches and we’ve had to help her do the most basic of things we all take for granted.

Thank you google images for the drawing above 😀

I shall be taking her back to Perth tomorrow  😦

I made some lemon curd a few weeks back and have decided to make a gluten free Lemon Curd swirl cheesecake with a jar of it today. I will swirl it into the cheesecake mix just before I pour it into the crumb base. Will post a photo of it 😀

Have a lovely day wherever you may be. May your day be golden too.