LAZY SUNDAY BREAKFAST - SIMPLE ENGLISH BREAKFAST

Hari ini memang mood nak menulis..bukan apa..tirai 2013 akan berlabuh tidak lama lagi..saya masih ada beberapa resipi 2013 yang belum di upload lagi. Hajat di hati kalau boleh semua yang 2013 nak saya muatkan supaya senang saya buat housekeeping dan simpan 2013 my recipe collection dan memulakan 2014 dengan test and tasted yang baru....insyallah akan diusahakan..juga.

Yeah a Lazy Sunday breakfast..kebetulan stock dalam fridge semua dah habis..so guna apa yang ada untuk breakfast hari ini..simple English breakfast..dengan Toast, Grilled Tomato...Telur Mata Sapi, Baked Beans dan sausage Goreng bawang...ha..ha..enjoy ya..dan tentunya...Coffee.....

Hidup tak tentu arah tanpa Coffee.....

ASAM PEDAS AYAM LADA HITAM

Asam pedas paling nikmat kalau dapat dihirup....untuk itu asam pedasnya mesti kena sedap..mesti kena cukup rasa..pedasnya..masamnya...dan manisnya...Saya bab asam pedas memang cerewet...kalau tidak menepati rasa saya,saya tinggal begitu aje. Asam pedas paling sedap yang saya makan dan sehingga hari ini tidak dapat ditandingi ialah asam pedas arwah emak saudara saya...memang boleh hirup seperiuk. Bahan-bahanya digiling..jadi ia tidak terlalu halus dan tidak terlalu kasar...rasanya memang lain dari yang kita blend.

Untuk asam pedas ayam..biasanya saya tidak meletakkan daun kesum..kerana saya lebih suka rasa serai dan daun limau..aromanya lain dari asam pedas biasa. Kentang menambahkan kelazatan masakan ini.

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Asam Pedas Ayam

1 ekor ayam potong kecil

3 batang serai di titik

5 helai daun limau purut  disiat-siat

1 sdb jintan hitam ditumbuk kasar

1 senduk minyak masak

4 biji kentang dibelah 4

asam jawa sebesar bola ping pong atau ikut rasa -gaul dengan air

Bahan giling

29 tangkai cili kering

2 biji bawang besar

5 ulas bawang putih

1'belacan

2"halia

Blend semua bahan dan letak sebelah

Bahan Tumis

5 ulas bawang putih

7 ulas bawang merah

Dihiris halus

Cara membuatnya

1. Panaskan minyak
2. Tumis bahan tumis..sehingga kekuningan
3. Masukkan bahan blend dan lada hitam serai
4. Tumis sehingga gareng dan masukkan air lebih kurang 500 ml atau 1 litre dan aun limau
5. Masukkan ayam dan kentang dan renehkan sehingga ayam empuk
6. Masukkan air asam jawa..garam secukup rasa dan perisa sedikit.reneh sehingga naik minyak dan masak...tambah air jika ingin berkuah lagi
7. Sedia dihidang

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PUMPKIN DREAM CAKE

Recipe adapted from The Novice Chef memang sedap....saya memang suka kek ni...lembut..lembab dan gandingan labu dan kayu manis..menjadikan kek ini memang enak dan sesuai buat sajian petang.

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Pumpkin Dream Cake

Adapted from - http://www.thenovicechefblog.com/2012/10/pumpkin-dream-cake/

Ingredients

3 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

2 cups granulated sugar

3 large eggs

1 tablespoon vanilla extract

1 (15 oz) can pumpkin

1/4 cup vegetable oil

1 cup milk

Frosting

12 oz (1 1/2 packages) cream cheese, softened

3/4 cup unsalted butter, softened

3 tablespoons pure maple syrup

2 teaspoons vanilla extract

2 teaspoons cinnamon

6 cups powdered sugar

Direction 

Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.

In a medium bowl, mix flour, baking soda and salt. Set aside.

In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.

Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)

For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners' sugar and beat on low speed until combined, then on high until frosting is smooth.

Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.

Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.

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BLACK PEPPER CHICKEN RECIPE

Resipi ini sesuai untuk yang berpantang..ha..ha..tapi lebih lazat bagi yang tidak berpantang..agak kering sedikit tetapi memang sedap. Bagi yang suka lebih panas boleh tambah lada hitam.

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Black Pepper Chicken

1/2 ekor ayam dipotong kecil

1 biji bawang besar dipotong kasar

1 biji cili bagla dihiris memanjang

2 sdb kicap cair

3 sdb lda hitam kisar

1/4 sdk gula

1/4 sdk perisa maggi

2 sdb minyak

1" halia

5 ulas bawang putih dikisar

1 sdb kunyit hidup

Method:

Gaul garam dan kunyit dan goreng ayam sehingga masak. Angkat dan letak sebelah

Tumis bawang putih dan halia sehingga naik baunya.

Masukkan lada hitam..kicap cair, gula, perisa maggi...masukkan air jika perlu.

Masukkan ayam goreng..bawang besar dan lada bangla..

Gaul rata..biar seketika dan angkat untuk hidang.

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MAKE A BASIC WHITE SAUCE OR BECHMAL SAUCE

Kalau suka lasagna..maka kena belajar membuat white sauce ni..atau nama lainya Bechmal sauce. Sauce ini ada antara sauce asas bagi masakan Perancis. Mudah membuatnya dan sauce ini boleh digunakan untuk berbagai jenis masakan pasta. Untuk rasa kita boleh menggunakan kreativiti kita untuk memasukkan samada bay leaf..rosemary thyme atau herbs kegemaran kita.

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Basic White Sauce Recipe

5 cups whole milk

6 Tbsp butter (or ¾ stick unsalted butter)

1/3 cup all-purpose flour

¼ onion, peeled

1 whole clove

Kosher salt, to taste

Ground white pepper, to taste

Pinch of ground nutmeg (optional)

Preparation:

In a heavy-bottomed saucepan, bring the milk to a simmer over a medium heat, stirring occasionally and taking care not to let it boil.

Meanwhile, in a separate heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Don't let it turn brown, though — that'll affect the flavor.

With a wooden spoon, stir the flour into the melted butter a little bit at a time, until it is fully incorporated into the butter, giving you a pale-yellow-colored paste. This paste is called a roux. Heat the roux for another minute or so to cook off the taste of raw flour.

Using a wire whisk, slowly add the hot milk to the roux, whisking vigorously to make sure it's free of lumps.

Now stick the pointy end of the clove into the onion and drop them into the sauce. Simmer for about 20 minutes or until the total volume has reduced by about 20 percent, stirring frequently to make sure the sauce doesn't scorch at the bottom of the pan.

The resulting sauce should be smooth and velvety. If it's too thick, whisk in a bit more milk until it's just thick enough to coat the back of a spoon.

Remove the sauce from the heat. You can retrieve the clove-stuck onion and discard it now. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth.

Season the sauce very lightly with salt and white pepper. Be particularly careful with the white pepper — and the nutmeg, if you're using it. A little bit goes a long way! Keep the béchamel covered until you're ready to use it.

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MEATLOAF CUPCAKE WITH MASHED POTATOES FROSTING

Saya mendapat permintaan dari teman FB..bertanyakan resipi menggunakan kentang untuk satu pertandingan masakan. Memang menarik...oleh kerana kita di Malaysia..saya sarankan padanya jangan guna resipi kita guna resipi luar kerana ada kemungkinan resipi akan sama dengan peserta lain.Jadi saya memberikan cadangan pada teman saya ini sama ada membuat bakul kentang berlauk atau meatloaf cupcake ini..kerana kedua-duanya nampak unik. Bagi membantu teman saya ini saya pun membuat research saya sendiri dan tertarik dengan resipi ini jadi saya pun membuat experiement saya sendiri.

Resipi ini adalah resipi meatloaf atau meatball yang yang diberi nafas baru seolah-olah ia kelihatan seperti cupcake dengan meletakkan kentang putar sebagai frostingnya. Sedap dihidang bersama brown sauce mahupun cili sauce

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Meatloaf Cupcake with Mashed Potatoes Frosting

The Meatloaf

2 pounds ground beef,

2 large eggs

1 medium yellow onion, diced

1 small red or yellow bell pepper, diced

2 tablespoons butter

2 teaspoons kosher or sea salt

1 teaspoon freshly-ground black pepper

2 tablespoons steak seasoning

1/2 cup homemade chili sauce or ketchup

1 cup breadcrumbs

For the frosting

1 large sweet potato

2 tablespoons r butter

2 tablespoons coconut milk mixed with 2 tablespoons water OR 1/4 cup half and half

salt and freshly-ground pepper to taste

Instructions

1. Preheat oven to 350F.
2. Melt  butter in a small skillet over medium-low heat. Cook the onion and bell pepper until the soft and the onion is translucent, about 5 minutes.
3. In a large bowl, combine the ground beef, eggs, onion/pepper mixture, salt, pepper and steak seasoning, mixing well with your hands. 
   
4. Divide the meat into 8 equal portions about the size of a baseball; place each portion in the cup of a standard-size muffin tin. Thinly spread 1 tablespoon of the chili sauce over the top of each cupcake.
   
5. Place the muffin tin on a foil-lined, rimmed baking sheet; bake the cupcakes for 35 to 45 minutes, or until cooked through. Carefully remove each cupcake to a paper towel-lined plate.
6. While the cupcakes are baking, bring two quarts of water to a boil in a large saucepan. Peel and cube the sweet potato and drop into the boiling water; reduce the heat slightly and continue to boil until the potato is tender, about 10 to 12 minutes.
7. Drain the potato and return to the saucepan; place over medium-high heat, shaking the pan occasionally, until the moisture has evaporated. Remove from heat and add butter, coconut milk or half and half; mash with a potato masher until smooth and creamy, but still thick, adding more coconut milk or half and half if necessary. Season to taste with salt and pepper. Keep warm.
   
8. Fill a pastry bag, fitted with a large round or star tip, with the mashed sweet potatoes and pipe onto the tops of the meatloaf cupcakes. Sprinkle with a little finely chopped parsley, if desired, and serve.

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PANDAN OMBRE CAKE

Rata-rata sekarang kek ombre..macam-macam design dan macam-macam rasa. Kek ini memang sedap dan memang menarik menggunakan santan menjadikan lemak dan perasa pandan menaikkan aromanya. Untuk hiasan saya letakkan coconut flakes..ini menambahkan lagi keenakkan pada kek

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Pandan Ombre Cake

• 1 1/2 cups cake flour
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup/2 sticks/227 grams unsalted butter, softened
• 2 cups granulated/castor sugar
• 4 large eggs, at room temperature
• 1 cup thick coconut milk (if using canned/boxed coconut cream, thin out slightly with water to make 1 cup)

For the frosting:

• 100 grams gula Melaka, crushed
• 1/4 cup water
• 300 grams unsalted butter, at room temperature
• 5 large egg whites
• 220 grams granulated sugar
• 2 tablespoons pure vanilla extract
• pinch of salt
• 1/4 cup desiccated coconut (optional)

Prepare the pandan extract: With a mortar and pestle or a blender, mash the leaves finely along with the water into a paste. Use as little water as possible. Press through a fine sieve or squeeze through cheesecloth to extract the green juice only. You should obtain at least 100 ml liquid. If you have the time, let it sit for a few hours. The green extract will settle at the bottom and you can remove the excess water before using.

Bake the cake layers: Preheat oven to 350°F. Line and grease cake tins, set aside. In a small bowl, combine the flours, baking power and salt, set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add in the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the coconut milk. With each addition, beat until the ingredients are incorporated, taking care not to overbeat.

Using a rubber spatula, scrape down the batter in the mixing bowl to make sure all the ingredients are well blended. Divide batter into desired portions and mix in the prepared pandan extract accordingly to color each layer. Bake each layer for about 25-40 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool the cakes completely on a wire rack before icing. You can, at this point, cling wrap and chill/freeze the cake layers for later use.

Make the frosting: In a heavy-based saucepan over medium low heat, melt the gula Melaka with the water. Stir till all the sugar has melted, then let it reduce slightly, about 3-4 minutes. Remove from heat and let cool completely to room temperature. The caramel will thicken more as it cools. If it becomes too thick, thin out with a little bit of water before using. Combine the egg whites, sugar and salt in a heatproof bowl over a pan of simmering water. Whisk frequently, keeping it over the heat, until the mixture reaches about 160°F/70°C and the sugar has dissolved (rub some between your fingers - if it feels grainy, it hasn't dissolved).

Transfer the mixture to a mixer with a whisk attached and beat on medium-high for 8 minutes, until stiff peaks have formed and the mixture has cooled to room temperature. Turn down the speed to medium and start adding small chunks of butter, checking that it has incorporated before adding more. Keep beating until it comes together, this will take about 5 minutes. With the mixer running, add in the gula Melaka caramel, one teaspoon at a time, beating until well combined between each addition. Add between 6 to 9 teaspoons, according to taste.

Assemble the cake: Secure the bottom cake layer (the lightest or darkest layer) onto the cake board with some frosting. Layer on frosting and add on the cake layers accordingly. Coat the entire cake with a thin crumb coat, then chill the cake for 15-20 minutes. Ice the cake and decorate as desired, with some desiccated coconut and piped rosettes.


Recipe adapted from Pink Yin...from Life is great -http://pickyin.blogspot.com/search?updated-max=2013-11-11T13:02:00%2B08:00&max-results=3

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JOHOR LAKSA

Laksa kegemaran saya..tidak seperti Asam Laksa..laksa ni susah hendak dicari..cuma ditempat-tempat yang tertentu aje..selalunya jauh dari rumah..kalau berhajat maka kena lah berusaha mencari. Biasanya laksa Johor kalau dibuat saya akan menunggu tetamu ada dirumah baru sedap buat..sebab anak-anak lebih gemar laksa asam lagi..jadi kalau adik2 datang berkumpul di rumah maka saya kan buat laksa johor ni..memang sedap.terutama makan bersama sambal belacan

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Laksa Johor

Untuk Laksanya

1 -2 packet spaghetti direbus.

Bahan untuk kuah

1 kilo ikan tenggiri atau kembong 

250 gram isi udang kisar

100 g ikan kurau masin rendam goreng dan kisar

100 g udang kering, rendam hingga lembut dan kisar

3 camca besar kerisik

1/2 inci lengkuas, dititik

3 keping asam gelugor

Bahan untuk diblend

1 biji bawang besar*

3 ulas bawang putih*(*kisar halus)

15 tangkai cili kering

1 bungkus rempah kari daging

3 camca besar ketumbar serbuk

1 camca besar jintan manis serbuk

1 1/2 liter santan kelapa

1 genggam daun kesom

2 kuntum bunga kantan, belah dua setiap satu

Garam dan gula secukup rasa

Bahan untuk ulam atau taburan

Taugeh, dibuang ekor, cuci dan toskan

Kacang panjang, dihiris halus

Daun kesom, hiris halus

Daun selasih, hiris halus

Timun, ambil bahagian luar dan buang empulurnya, hiris halus

Bawang besar, hiris halus

Bahan untuk dihidang

Sambal belacan

Spaghetti, direbus hingga lembut dan toskan, kemudian  di "chap" (dibuat sanggul)

Limau kasturi secukupnya, dibelah dua

Cara Membuatnya

Satukan rempah kari, ketumbar serbuk, jintan manis serbuk, cili kisar dan bahan kisar halus, kacau rata dan ketepikan. 

Panaskan minyak dalam periuk. Tumis lengkus, bahan kisar + rempah ratus tadi hingga harum, dan terbit minyak.Masukkan isi udang. Guna api kecil dan kacau selalu. Tuang santan  Kacau rata. Masukkan isi ikan kisar, dan udang kering + isi ikan masin kurau kisar. Kacau hingga semua rata dan mesra. Biar mendidih.

Masukkan kersik, asam gelugor, bunga kantan, daun kesom dan sedikit daun selasih. Kacau dan biar hingga sedikit pekat. Tambah garam secukup rasa dan gula secukupnya. Masak sekejap lagi, rasa dan jika ok boleh matikan api. Ketepikan.

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MINI STRAWBERRY CHEESECAKE

Sebenarnya bila kita sudah ada basic membuat mini cheesecake ini...kreativiti ..akan terus..membuat kita untuk mencuba memperlbagaikan cheesecake ini. Biasanya mainanya ialah berries.yang beraneka rasa dan warna yang boleh menjadikan cheesecake kita sedap dan menarik. Strawberry cheesecake ini saya menggunakan resipi asal tapi kali ini saya gantikan heavy cream dengan cream masam dan saya masukkan sedikit lemon zest untuk naikkan aroma dan rasa.

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Mini Strawberry Cheesecake

The crust/Base

1 cup digestive cookie (or graham cracker) crumbs

1/4 cup (half stick) unsalted butter; melted

pinch of salt

Cheesecake:

2 bars of cream cheese (8 oz each), room temperature

1/2 cup plus 2 Tbsp. granulated sugar

2 large eggs, room temperature

1/3 cup sour cream

1/2  tsp grated lemon zest

1/2 Tbsp. pure vanilla extract

"Frosting" / topping

strawberry filling and fresh strawberry

To Make Crust:

Prepare 12 baking cups with paper liners, or grease with cooking spray. In a separate bowl, whisk together the three crust ingredients until well blended. Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and set aside.

To Make Cheesecakes:

Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add sour cream, vanilla, lemon zest and  mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it. (Or use your best judgment on how to do this without burning yourself. I just heat the water in a kettle, which is very easy to pour into the pan.) This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled. Top with strawberry frosting

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MINI APPLE CINNAMON CHEESECAKE

Satu lagi versi mini cheesecake yang mantap..kali ini saya masukkan apple sauce...biasanya saya buat apple sauce kali ni saya beli yang botol..punya mudah.  Cara membuat cheesecake ini sama yang lain cuma untuk ini diletakkan sedikit apple sauce dan serbuk kayu manis. memang gandingan yang mantop antara apple sauce dan kayu manis. Sedap..and sinfully delicious...ha.ha..

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Apple Sauce Mini Cheese Cake

The crust/base

1 Cup graham crackers, crushed

1/4 Cup unsalted butter, melted

1 Pinch salt

1 Pinch cinnamon

CHEESECAKE FILLING

16 Ounces cream cheese (softened)

1/2 Cup sugar

2 Large eggs

1/2 Cup apple sauce

1 Teaspoon vanilla extract

1 Tablespoon cinnamon

Frosting

Apple pie filling

Toasted almond flakes

DIRECTIONS

1. Crush graham crackers in a food processor and mash together with a fork with other crust ingredients until it's well mixed.
2. Line 12 cupcake tins with cupcake liners and pack in a large tablespoon of crust into each tin. Use a 1/4 cup measuring cup to pack the crust down.
3. Bake crusts at 350 degrees F for 9 minutes. Remove and let cool.
4. For filling, add cream cheese and sugar to a mixer and beat until mixed and fluffy.
5. Add in eggs, apple sauce, and spices and beat until smooth.
6. Spoon filling into cupcake holders and fill almost to the top.
7. Bring 4 cups of water to a boil and preheat the oven to 325 F.
8. Pour boiling water in a large baking dish on a bottom shelf of the oven to create a lot of steam in the oven. Place cheesecakes above the steaming water on a separate level.
9. Bake for about 25 minutes until the cheesecakes are just set.
10. Remove and let cool before frosting.
11. Once cheesecakes are cooled, frost either with a knife or a frosting bag. Dust with cinnamone and serve.  I just top it with apple pie filling and almond flakes Refrigerate cupcakes for storage.

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CINNAMON PUMPKIN MINI CHEESECAKE

Resipi dari MyBakingAddition ini diforwardkan oleh teman saya ke wall fb saya...saya baca dan lihat bahan yang diperlukan. nampak mudah dan unik..menggunakan frosting pumpkin cinnamon. Keesokkanya terus ke kedai mencari labu...nah ini hasilnya..memang sedap..lemak dan..perghhhhhhhh...makan satu nak satu lagi..

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Cinnamon Pumpkin Mini Cheese Cake

Adapted from - My Baking Addition

The Crust/Base

1 cup gingersnap cookie (or graham cracker) crumbs

1/4 cup (half stick) unsalted butter; melted

pinch of salt

Cheesecake:

2 bars of cream cheese (8 oz each), room temperature

1/2 cup plus 2 Tbsp. granulated sugar

2 large eggs, room temperature

1/3 cup heavy cream

1/2 Tbsp. pure vanilla extract

1 Tbsp. ground cinnamon

Pumpkin Pie "Frosting" (**recommend cooking this first**):

1 (15 ounce) can pumpkin puree

3/4 cup packed brown sugar

1/4 teaspoon salt

1 1/2 tsp. pumpkin pie spice

2 eggs

1/2 cup evaporated milk

1/2 cup heavy cream

Method

To Make Gingersnap Crust:

Prepare 12 baking cups with paper liners, or grease with cooking spray. In a separate bowl, whisk together the three crust ingredients until well blended. Scoop 1 packed tablespoon of crust into each baking cup, and press down to pack firm. Bake for 10 minutes at 350 degrees, then remove and set aside.

To Make Cinnamon Cheesecakes:

Preheat oven to 325 degrees F. Begin to boil a large kettle or pot of water for the water bath.

In the bowl of your stand mixer fitted with a paddle attachment, combine the cream cheese and sugar, then mix on medium-speed until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla and cinnamon, and mix until smooth. Do not overmix. Pour batter into each crust-prepared baking cup until 3/4 full.

Once your kettle or pot of water is boiling, carefully place a large baking dish on the lower rack of your oven and pull the rack out a few inches towards you, and then pour the water into it. (Or use your best judgment on how to do this without burning yourself. I just heat the water in a kettle, which is very easy to pour into the pan.) This will create a water bath that will give off lots of steam while the cheesecake bakes.

Then place the cheesecake pan in the oven, and bake for about 25 minutes, or until the edges appear to be set and the center still has a slight jiggle to it. Turn off the oven and open the oven door slightly for 5 minutes. Then remove the pan and place on a cooling rack until completely cooled. Top with pumpkin pie frosting.

To Make Pumpkin Pie Frosting:

Preheat oven to 425 degrees. In a mixing bowl, whisk together all ingredients until well blended. Pour into a greased 9-inch pie pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the pie comes out clean. Remove and let cool, then refrigerate.

When ready to "frost" the cheesecakes, remove the pumpkin pie and spoon the filling into a piping bag. Use as you would regular frosting.

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