Pumpkin, 2 ways

Pumpkin All Around

This weekend my friends and I hold another one of our Iron Chef battles. Well, perhaps “battle” isn’t the best word to use here. Really they are more like themed ingredient potlucks. Each time we try to challenge ourselves with an ingredient that is going to be a stretch for us without it being something that (in the end) we realize we had no desire to eat that stuff with or without the wacky fun of the event. Trust me, we learned this the hard way with the Spam night that most of us went home hungry or nauseous from.

The ingredient this weekend was squash, any kind you like. Since I was chomping at the bit to give my KitchenAid a go, my contributions were both a pumpkin cheesecake and pumpkin spice martini’s.

The cheesecake was made using a Paula Deen recipe from the Food Network website. It was one of the easiest ones I could find, and since I was new to making cheesecake, I didn’t want to push myself over the cream cheese covered cliff.

The “Pumpkin-tinis” were really like drinking candy. So unless you like things like Appletinis and booze that doesn’t take like booze, you best steer clear. But, if you are one of those people who has been wondering why you can’t find more drinks that are the color of traffic cones, then this stuff is for you.

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