Strawberry Cheesecake Bars inspired by #GREATERmovie

This is a sponsored post written by me on behalf of GREATER Productions; all opinions are my own.

I've created and shared alot of recipes and posts inspired by movies over the years, but today is the first time I'm sharing one from an inspirational movie. GREATER, which hits theaters on August 26th, tells the incredible story of Brandon Bulsworth, a boy who declared he was going play for the Arkansas Razorbacks when he got older, and to everybody's surprise (but his own)—he did!

I've always been a sucker for an underdog story. In Brandon's case, he was a huskier kid with a ton a passion, but not a lot of "given" talent. His time on the middle school football team was mostly spent warming the bench, but when he did play, he always gave it his all.

25 Desserts (that aren't Pie) for your Thanksgiving Table

It's no secret that I love pie...and our Thanksgiving dessert spread reflects that love. But while I'm satisfied with (eventually) making my way through three or four kinds of pie, I hear tell that there are people who don't feel the same. I mean, apparently there are people who don't even serve a single pie, but instead turn to cake, cookies, cheesecake, or another sweet treat. I know—MIND. BLOWN.

Dramatic? Me? 

But seriously, if you're looking for a couple of dessert options that aren't pie, I've gathered 25 absolutely tempting dessert recipes below, all of which have a "fall feel" and would fit perfectly at your Thanksgiving table this year. And guess what? I even have one non-pie dessert option planned to serve alongside my pie. Madness!

Pumpkin Cheesecake w/ Gingersnap Crust

You know how time flies, right? One holiday sneaks up on you, then you blink and another one is right in your face. Well, this month I'm prepared. I'm grabbing Thanksgiving by the horns and wrangling it in. Starting November 1, I'll be sharing recipes and roundups featuring recipes fit for Thanksgiving all month long...because Thanksgiving is my favorite food-day of the entire year!

Why mention that now when it's still October? Well, I'm taking advantage of this month's pumpkin theme for Progressive Eats to get a head start on November. Thanksgiving and pie go hand in hand, and traditionally it's always been pecan and pumpkin pies in my family. When I got older and started making my own pies, I started adding another one or two to the mix every year.

Well, this may be the year that I add a cheesecake to the mix. I decided to bake this last week and test it out on my extended family last week at my grandpa's 90th birthday celebration. Let's just say that I didn't bring a single piece home. The rich, creamy, lightly spiced cheesecake filling sits perfectly atop a spicy gingerbread crust and is adorned with crunchy bits of candied pecans.

I know this is practically sacrilege, but it's almost like Pumpkin Pie Plus. It tastes an awful lot like pumpkin pie...but richer and creamier. And you'll have to check back with me on this (once I've eaten it a couple more times), but it wind up replacing pumpkin pie altogether on our Thanksgiving tables of the future.

Pumpkin Cheesecake w/ Gingersnap Crust

This spiced pumpkin cheesecake that sits between a gingerbread crust and a layer of candied pecans is a delicious alternative to pie this Thanksgiving.

by Heather Schmitt-Gonzalez

Prep Time: 20 minutes

Cook Time: 45 minutes

Keywords: bake dessert vegetarian soy-free Thanksgiving American fall winter

Ingredients (serves 10-12)

for the crust:

• 4 ounces gingersnaps
• 1.5 ounces (1/3 cup) pecan halves
• 2 ounces (1/4 cup firmly packed) brown sugar
• 2 ounces (4 tablespoons) unsalted butter, melted

for the filling:

• 16 ounces cream cheese, at soft room temperature
• 8 ounces (1 cup) pumpkin puree
• 3 large eggs, at room temperature
• 6 ounces (3/4 cup firmly packed) brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• pinch of fine sea salt

for the topping:

• 2 ounces (1/2 cup) pecan halves
• 1 1/2 tablespoons unsalted butter
• 2 tablespoons granulated sugar
• pinch of fine sea salt

Instructions

Make the crust:

Lightly butter a 9-inch springform pan. Combine gingersnaps and pecans in the bowl of a food processor and pulse until crumbly. Add the brown sugar and melted butter and pulse a few times until it is the texture of wet sand.

Pour the crumbs into the springform pan and use your fingers to pan the mixture into the bottom and about 1-2 inches up the sides of the pan as evenly as you can get it. Refrigerate for at least 20 minutes.

Preheat oven to 350° F. Line a baking sheet with foil and set aside.

Make the filling:

Rinse and dry the bowl for the food processor. Add all of the ingredients for the filling to the bowl and puree until very smooth, using a rubber spatula to scrape down the sides if needed. Pour and scrape the filling into the chilled crust, smoothing the top.

Set the whole thing onto the prepared baking sheet and slide into preheated oven. Bake until the cheesecake is set and a thin-bladed paring knife inserted in the center comes out clean, about 45 minutes.

Let cool completely on a wire rack, removing the outside of the springform pan once you see the sides pull away. You can run a thin-bladed knife around the edge to be sure that nothing sticks first. Wrap and refrigerate until ready to serve.

Make the topping:

Set aside 10 pecan halves; finely chop the rest. Heat the butter in a small pan over medium-high heat. Once melted, add the pecans and sprinkle the sugar and a pinch of salt over them. Cook, stirring, until the sugar melts and the nuts are toasted and covered in caramel.

Transfer to a piece of parchment paper and allow to cool completely. If it sticks together in large clumps, just use a sharp knife to chop it back up into fine pieces.

Just before serving, sprinkle the candied pecans evenly over the top of the cheesecake and arrange the extra pecan halves evenly around the perimeter.

-adapted from Williams-Sonoma Thanksgiving Entertaining

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is all about Pumpkin and is hosted by Jeanette Chen who blogs at Jeanette’s Healthy Living. With Autumn’s arrival, it’s the perfect time to start using fall’s harvest in our menus. We have some great ideas this month to use pumpkins in all sorts of dishes, both Savory and Sweet.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Savory

• Pumpkin Cappuccino Soup from The Wimpy Vegetarian
• Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts from Creative Culinary
• Kaddu Ka Ambal - Sweet and Tart Pumpkin Curry from Spice Roots
• Roasted Pumpkin Herb Focaccia from Pastry Chef Online

Sweet

• Pumpkin Cheesecake w/ Gingersnap Crust from All Roads Lead To The Kitchen
• Pumpkin Cream Cheese Brownies from Never Enough Thyme
• Pumpkin scones from Mother Would Know
• Skinny Pumpkin Chai Latte from Jeanette’s Healthy Living
• Caramel Topped Pumpkin Cheesecake from That Skinny Chick Can Bake
• Pumpkin Snickerdoodle Snack Cake from Miss in the Kitchen

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Chocolate Cheesecake w/ Whisky Toffee Shards

I'll just go ahead and get it out of the way. YES. I meant to have a layer of smoky Single Malt Scotch whisky-infused caramel sitting atop my creamy chocolat cheesecake. YES. I accidentally cooked my caramel too long and it turned to toffee. YES. The cheesecake and flavor profile was too delicious to abandon all together, so I went with it.

Phew. Now you don't have to wonder.

Now, I the toffee would have been easy enough to just pick up (as in, a solid disc easily lifted off), but after tasting it and weighing it against my time constraints, I decided to just go with it. But it is a tad bit intrusive in the grand scheme of things, so you may want to just leave it off and drizzle it with some chocolate or caramel, top it with some whipped cream, or better yet - just succeed in making a good layer of caramel (ba dum bum).

Pumpkin Cheesecake Popsicles {#SummerOfThePopsicle Guest Post: The Messy Baker}

Who's Holding the Stick:  This week I am happy to have another one of my Sunday Supper friends taking over the Summer of the Popsicle!  Please help me welcome the sweet, talented Jennie of The Messy Baker today.  And I couldn't be more excited that Jennie is ushering in the flavors of Fall with these tempting pops!

Hi, girlichef fans! My name is Jennie. I'm the author, baker, and spatula licker over at The Messy Baker. I'm here today to bring you a frozen treat on a stick. Since we're nearing the end of summer and fall is right around the corner, I decided to make a frozen treat using one of my favorite ingredients--pumpkin!

Soon pumpkin will be all the rage. It will trickle in slowly at first. You'll see a few pumpkin recipes here and there. Then--bam!-- pumpkin everything. There will be copious amounts of pumpkin recipes as far as the eye can see. I'm a lover of pumpkin, so it's cool. I don't mind it one bit. The hardest part for me is choosing which delicious recipe to try first. I'm not going to lie, I try to pack in as many pumpkin recipes as I can before the season is over and I'm left to wait an entire year before having it again.

One of my very favorite pumpkin recipes is pumpkin cheesecake. It's only Squirrel and I, so baking a pumpkin cheesecake for just the two of us isn't ideal. So, I did the next best thing... I made pumpkin cheesecake popsicles. They taste just like cheesecake, only they're individual and frozen. I even made them healthier by using a mixture of low-fat cream cheese and Greek yogurt. I sweetened the frozen treats with all-natural maple syrup and my homemade vanilla syrup (store-bought vanilla syrup will work just fine). The result is creamy popsicle perfection without the guilt.

You're going to love these popsicles. They're velvety smooth and oh so creamy. They taste just like their cheesecake counterpart, only healthier and individually frozen.

The popsicle mixture only takes minutes to whip together and a few hours in the freezer to set up.

I used pumpkin pie spice to add that classic fall flavor that I look forward to months before fall even arrives. The warm spices contrast perfectly with the cold pumpkin mixture.

These frozen treats are perfect for the warm days of September, yet they taste like the warm, spicy flavors of fall. Enjoy!

A big thank you to Heather for having me over for popsicles!

Pumpkin Cheesecake Popsicles

a guest post from Jennie Phaneuf of The Messy Baker

Prep Time: 4 hours 10 mins

Cook Time: n/a

Keywords: dessert snack nut-free soy-free vegetarian cream cheese pumpkin frozen popsicles summer fall

Ingredients (6 popsicles)

• 4 ounces low-fat cream cheese, at room-temperature
• 1/2 cup Greek yogurt (fat-free or 2%)
• 1 cup pumpkin puree
• 1/2 cup pure maple syrup
• 2 tablespoons vanilla syrup
• 1/2 teaspoon pumpkin pie spice
• 1/8 teaspoon cinnamon
• 1/2 cup low-fat milk

Instructions

In a large bowl, add cream cheese and Greek yogurt. Using a hand mixer, whisk until smooth. Add the pumpkin puree and whisk until smooth.

Add the maple syrup, vanilla syrup, pumpkin pie spice, cinnamon, and milk. With your mixer on low, slowly whisk until the mixture is completely smooth.

Pour the mixture into your popsicle molds. Freeze for at least 4 hours.

Oh my gosh, Jennie - I have never had a pumpkin popsicle...I need to remedy that pronto!  These sound amazing, I love the cheesecake/pumpkin combo...and I am SO ready for the flavors of Fall.

If you want to see what other delicious treats Jennie is bringing to the table, head on over and see her at her place, The Messy Baker - or visit her on Facebook, Twitter, Pinterest, Google+, or Instagram.

Cheesecake Paletas {#SummerOfThePopsicle Guest Post: La Cocina de Leslie}

It's... Wednesday, Wednesday, Wednesday!  I'll tell you what, I'm getting far too comfortable with having one post a week all thoughtfully written, beautifully photographed, and ready to go without me having to lift a finger.  Spoiled.  I'll be ruined once summer ends, I tell you!

Who's Holding the Stick:  Today I am SO excited to welcome one of my very best blogging amigas, Leslie from La Cocina de Leslie!  This is my sistah from another mistah...my she made, ella hace partner in crime...

I am SO excited to be guest posting for Heather today. Not only because I love paletas, but also because Heather is one of the first foodie friends I made in the blogospere. I've admired her work for years, and I love cooking with her every month for She Made/Ella Hace. Thank you so much for inviting me into your cocina, amiga!

We love paletas in our family. They are one of our favorite summertime treats. In the really hot months before summer, we pretty much live at the neighborhood paletería (paleta shop). As much as my four kiddies like to go buy their favorite treat, there's one thing they love more...making paletas at home. They are so easy to make. And the flavor combinations are endless.

Lately a lot of my paleta recipes are inspired by those desserts we love to eat, but really don't feel like turning on the oven to bake. Such is the case with these Cheesecake Paletas. I love a good cheesecake, but it's just too hot and humid inside my little house to turn on the oven. But with Cheesecake Paletas you the same great flavor and creamy texture, along with the buttery cookie crumb crust, without the fuss. A win-win situation if you ask me!

Cheesecake Paletas

by: a guest post from Leslie Limón from La Cocina de Leslie

Prep Time: 15 minutes + time to freeze

Cook Time: n/a

Keywords: dessert snack cream cheese yogurt frozen popsicles summer

Ingredients (6-8 paletas)

• 22 Maria's cookies
• 2 tablespoons melted butter
• 1 cup plain yogurt
• 6 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• Jam/Jelly (strawberry, raspberry, peach...)

Instructions

In a blender or food processor, grind the Maria's cookies until the crumbs are very fine. In a small bowl mix together the Maria's cookie crumbs with the melted butter; set aside.

If using jam, remove lid and microwave for 10 to 12 seconds just until the jam has softened; set aside.

In a clean blender cup, puree the plain yogurt with the softened cream cheese, the sugar, and vanilla until well combined.

Pour cream cheese puree into popsicle molds or dixie cups. If using jam, stir in about 1 tablespoon just until it begins to swirl. 

 Top with 1 to 2 tablespoons of Maria's cookie crumb mixture. Insert popsicle sticks and chill in freezer for at least 3 hours or overnight. Enjoy!!!

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Win-win INDEED!  Tell me I'm not the only one who wants one of these for each hand!?  No, don't tell me that.  For more delicious recipes and musings from my friend Leslie and her life in Mexico, please visit her at La Cocina de Leslie or on twitter, pinterest, facebook, or instagram.

Desserts in Jars by Shaina Olmanson {cookbook review}

Desserts in Jars: 

50 Sweet Treats that Shine

author: Shaina Olmanson
publisher: Harvard Common Press
photos: yes
hard cover (w/ spiral binding, so pages lay flat - love this feature) : 160 pages

chapters/sections:  Cakes and Cupcakes - Pies and Pastries - Custards and Puddings - Fruit Desserts - Frozen Desserts - Mixes for Giving

fun features:  I hate to state the obvious, but... THE JARS!  The whole concept is just fun.  Be sure to read the introduction, in which Olmanson introduces the concept and shares tips on choosing the correct jars... talks about filling, baking in, freezing, and adorning of the jars.

(a few of the many) recipes destined for my kitchen:  Peanut Butter Cup Cupcakes - Caramel Crème Cheesecakes - Almond Poppy Seed Cakes - Lemon Meringue Pies w/ a Thyme Shortbread Crust - Espresso Crème Brûlées - Sweet Corn Panna Cotta w/ Bacon & Blackberry Sauce - Banana Buttermilk Trifles - Sparkling Pomegranate & Orange Jelly Cups - Peach Granita Bellinis - Spiced Hot Chocolate Mix w/ Cinnamon Marshmallows - Campfire Bars Mix

my thoughts/review:  I love this concept.  As a person who has always been attracted to pretty jars, this book is almost a given.  Not only is it full of gorgeous photos and tantalizing recipes, it also makes sense.  Whether making the desserts to serve at a party or get-together, or to give away as gifts, it may be a bit of a novelty, but I don't think it ever really goes out of style.

Not only would the desserts in the book make thoughtful gifts, so would the book itself.  As someone who loves to give handmade gifts, I really enjoyed the last chapter in the book, which is full of various "mixes in jars" ideas.  Another cool thing, you can head over to Shaina's website and print out custom tags for some of the recipes in the book.

Recommended for any foodie, cookbook hoarder, dessert-lover, or crafter in your life.

recipe I have already tried: Orange White Chocolate Cheesecakes w/ Cranberry Sauce

about the author: Shaina Olmanson is the author behind the food blog, Food For My Family.  She is a regular contributor to the blogs Simple Bites and Life Your Way as well as to Babble’s Family Kitchen, and she has served as the editor of the food channel for Lifetime Moms, a digital property of the A&E Networks.  She lives in the Minneapolis–St. Paul area with her husband, Ole, and their four children.

further info:  blog | facebook | twitter

Check out my #DessertsInJars Holiday Party post for more on this great book.

I received a free book from the publisher. All thoughts and opinions stated in this post are 100% my own.

Orange White Chocolate Cheesecakes w/ Cranberry Sauce {#DessertsInJars}

Holiday gifting... holiday food... holiday planning... holiday MADNESS!  We are in the thick of it right now, like it or not.

Want to know something that can help with your gifting AND your food?  Heck, maybe even your planning?  The new cookbook by blogger Shaina Olmanson, Desserts in Jars.  Yes, the book itself would make a fantastic gift for the cook... the foodie... the dessert-lover... the cookbook collector in your life.  But not only that - it's what lies on the pages inside.  Ideas.  Inspiration!

Say you're going to a holiday party (or planning one), and you're bringing the desserts.  What is more fun than to show up with a crate tucked full of individual little jars filled with beautiful desserts!?  Not a whole lot.  Wrap a festive ribbon around the jar... maybe add a quirky spoon... these desserts in jars will be embraced.  They will be remembered.

But the desserts inside are not limited to this holiday season alone.  You can find frozen desserts to take to picnics in the summer heat.  You can find birthday party treats, girls-night-in ideas, and Spring brunch sweets.  There are also jars of mixes that you can assemble and give to those beginning bakers, teachers, or busy moms.  You are limited only by your own imagination.

By venturing over to author Shaina Olmanson's blog, food for my family, you can find printable custom tags for the recipes in this book, as well.

Are you intrigued yet?  I bet these tempting little Orange White Chocolate Cheesecakes with Cranberry Sauce will pique your interest even more.

Orange White Chocolate Cheesecakes w/ Cranberry Sauce

by © 2012 by Shaina Olmanson and used by permission of The Harvard Common Press

Prep Time: 10-15 minutes

Cook Time: ~30 minutes total

Keywords: bake dessert cream cheese cranberries white chocolate Christmas cake American

Ingredients 16 (4 oz.) cheesecakes or 8 (8 oz.) cheesecakes

for the crust

• 2 c. graham cracker crumbs
• ¼ c. sugar
• 6 Tbs. (¾ stick) unsalted butter, melted

for the cheesecake

• 7 oz. good-quality white chocolate, chopped
• ½ c. heavy cream
• 3 (8 oz.) packages cream cheese, at room temperature
• ¾ c. sugar
• 4 large eggs
• Grated zest of 1 orange
• ½ tsp. vanilla extract
• ½ tsp. orange extract
• Pinch of salt

for the cranberry topping

• 12 oz. fresh cranberries
• ½ c. water
• 1 c. sugar (brown, lightly packed)
• Grated zest of 1 orange

Instructions

Preheat the oven to 325° F. Grease the bottoms and sides of sixteen 4-ounce jars or eight 8-ounce jars. Make the crust: In a medium-size bowl, mix together the graham cracker crumbs and ¼ cup sugar. Stir in the butter and mix until all of the crumbs are coated. Divide the crumb mixture evenly among the jars and use a wine cork or other small, flat-bottomed object to press down into the bottoms of the jars to form the crusts. Set aside.

Make the cheesecake:

Place the white chocolate in a heatproof bowl. In a small saucepan over medium heat, bring the cream just to a boil. Immediately pour the cream over the white chocolate and stir until the chocolate is melted. Set aside.

Beat the cream cheese in a stand mixer until smooth, about 3 minutes. Beat in the sugar. Mix in the reserved white chocolate mixture and beat until smooth, scraping down the sides of the bowl as you go. Add the eggs one at a time, beating after each addition. Stir in the orange zest, the vanilla and orange extracts, and the salt. Pour or spoon the cheesecake filling over the crusts in the jars to ½ inch from the top.

Arrange the jars 2 inches apart in high-sided baking pans, such as 9 × 13-inch cake pans, with each pan lined with a clean kitchen towel. Place the pans with the jars in the oven and carefully add hot water to the pans to come halfway up the sides of the jars. Bake the cheesecakes for 20 to 25 minutes, or just until their centers are almost set. Turn off the oven and allow the cheesecakes and water to cool slowly in the oven. 

When the cheesecakes and water have cooled slightly, remove them carefully from the oven and remove the cheesecakes from the pans. Allow to cool completely while making the cranberry topping.

Make the cranberry topping:

Place the cranberries, water, and sugar in a large saucepan. Cook over medium-high heat, stirring frequently, until boiling. Reduce the heat to medium-low to simmer, stir in the orange zest, and continue cooking for 7 minutes more. Remove from the heat and allow to cool slightly. Spoon 2 to 3 tablespoons of sauce over the cheesecake in each jar. Transfer the jars to the refrigerator and chill completely before serving. Serve cold.

my notes:

I left out the orange extract and reduced the sugar in the cheesecake mixture. I loved the natural orange flavor that the orange zest alone contributed and will continue to make it without the addition of the extract. Also, my first go-round, the filling was slightly too sweet for my taste, so I decreased the sugar by half. I almost think that with the white chocolate in the mix, it may not need any sugar at all.

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To see more delicious recipes and thoughts on Desserts in Jars, please visit the other participants in this week's #DessertsInJars Holiday Party!  I will update the links below as they become available.  Plus, keep reading, you don't want to miss your chance(s) to win your very own copy of this fantastic book!

Monday

Pull Apart Cinnamon Bread -  In the Kitchen with KP 

Banana Buttermilk Trifles - Daily Dish Recipes 

Tuesday

Spiced Hot Chocolate Mix w/ Cinnamon Marshmallows - The Meltaways 

Orange White Chocolate Cheesecakes w/ Cranberry Sauce -  girlichef 

Wednesday

Cherry Almond Crumble - Sue's Nutrition Buzz 

Campfire Bars Mix - Mama's Blissful Bites 

Thursday

Monster Cookies Mix - Magnolia Days 

Pumpkin Cheesecakes with a Gingersnap Crust - MamaMommyMom 

Friday

Basil Strawberry Lemonade Granita - Juanita's Cocina 

Strawberry Shortcakes - Supper for a Steal 

Giveaway

 Harvard Commons Press has graciously offered to give one of my readers their very own copy of Desserts in Jars.  You have lots of chances to win (both here and on the other participating blogs listed above).  The main event is happening tonight during our live twitter chat, using hashtag #DessertsInJars at 8pm ET.  If you join in the chat, using the hashtag #dessertsinjars and tag me (@girlichef), you will earn 10 entries (just for participating).  

If you miss the chat, don't fret, you still have more chances to win by completing any or all of the options listed and leaving a separate entry for each in the linky tool.

-leave a comment on this blog post letting me know your favorite dessert

-follow me on twitter

-like girlichef on facebook

-follow me on pinterest

-follow Shaina on twitter

-like Food for my Family on facebook

-pin this post (tag me)

-tweet about this giveaway (tag me)

---

1. I follow you on twitter | Visit blog	2. I left a comment on this post: My favorite dessert: A Cheese cake made with a Brandy Liquor sauce topped with homemade whipped cream and Strawberries. | Visit blog
3. I follow you on pinterest | Visit blog	4. I like girlichef on facebook | Visit blog
5. I follow Shaina on twitter | Visit blog	6. I like Food for my Family on facebook | Visit blog
7. I pinned this post using the hashtag #dessertsinjars | Visit blog	8. I tweeted this post using the hashtag #dessertsinjars @ CindyBrickley | Visit blog
9. #DessertsInJars LIVE CHAT participant - entry #1 | Visit blog	10. #DessertsInJars LIVE CHAT participant - entry #2 | Visit blog
11. #DessertsInJars LIVE CHAT participant - entry #3 | Visit blog	12. #DessertsInJars LIVE CHAT participant - entry #4 | Visit blog
13. #DessertsInJars LIVE CHAT participant - entry #5 | Visit blog	14. #DessertsInJars LIVE CHAT participant - entry #6 | Visit blog
15. #DessertsInJars LIVE CHAT participant - entry #7 | Visit blog	16. #DessertsInJars LIVE CHAT participant - entry #8 | Visit blog
17. #DessertsInJars LIVE CHAT participant - entry #9 | Visit blog	18. #DessertsInJars LIVE CHAT participant - entry #10 | Visit blog
19. live twitter chat participant - entry #1 | Visit blog	20. live twitter chat participant - entry #2 | Visit blog
21. live twitter chat participant - entry #3 | Visit blog	22. live twitter chat participant - entry #4 | Visit blog
23. live twitter chat participant - entry #5 | Visit blog	24. live twitter chat participant - entry #6 | Visit blog
25. live twitter chat participant - entry #7 | Visit blog	26. live twitter chat participant - entry #8 | Visit blog
27. live twitter chat participant - entry #9 | Visit blog	28. live twitter chat participant - entry #10 | Visit blog
29. I left a comment	30. I follow on Twitter | Visit blog
31. I follow on Twitter | Visit blog	32. I left a comment | Visit blog
33. I like girlichef on Facebook | Visit blog	34. I follow on Pinterest | Visit blog
35. I follow Shaina on Twitter | Visit blog	36. I follow Food for Family on facebook | Visit blog
37. I tweeted | Visit blog	38. I love bananas foster | Visit blog
39. Im not sure I could pick a favorite dessert but I do love anything with chocolate AND cheesecakes. | Visit blog	40. I already follow you on Twitter. : -) | Visit blog
41. Im following Food for my Family on Facebook now. | Visit blog	42. I already follow Shaina on Twitter too. : -) | Visit blog
43. AND I just liked Girlichef on FB! | Visit blog	44. I already pinned but forgot to tag you so I pinned again to a different board and then Tweeted it b/c I still dont know how I tag you on Pinterest. | Visit blog
45. My favorite dessert is cannoli! Cheers!	46. My all time favorite dessert is cake, white to be exact but any kind will do, with buttercream icing! | Visit blog
47. I follow you on Twitter. | Visit blog	48. I follow you on Facebook. | Visit blog
49. I follow your Pinterest boards. | Visit blog	50. I follow Shaina on Twitter. | Visit blog
51. I like Food For My Family on Facebook. | Visit blog	52. I pinned: pinterest. com/pin/122371314846698519/ | Visit blog
53. I tweeted: https: //twitter. com/FireRunner2379/status/283397019911995393 | Visit blog	54. My favorite dessert is one we call Mint Dazzler - cookie, chocolate, marshmallow/cream layers, topped w/crushed peppermint.
55. I ike Food for my Family on facebook	56. I like chocolate cake.

Contest open to those with shipping address in the US only.  All submissions due by Wednesday, December 26th, 11:59 pm Eastern.  Winner will be chosen by random draw by all entries submitted properly (in the linky tool) AND by live twitter chat participation using terms specified above.  Good Luck.

*update 12/27/12: This giveaway has ended.  Congratulations to entry #4: Cindy Brickley. I've contacted you via email.

*If you are around today, Tuesday, December 18th, tune in to Midlife Road Trip Blog Talk Radio Show to speak with the author Shaina, hosts Sandi & Rick, and Isabel of Family Foodie at 12 (noon) Eastern time. You can also call in with any questions (213)943-3502.  And don't forget to join in the twitter chat at 8 pm Eastern tonight using hashtag #dessertsinjars.*

This is a sponsored post written by me on behalf of Harvard Commons Press. The opinions and thoughts are my own.

Pancakes on a Stick + On a Stick! by Matt Armendariz (cookbook review)

More about those in a moment, but now let's take a look at this great cookbook...

On a Stick!

Author: Matt Armendariz
Publisher: Quirk Books
Soft Cover: 179 pages + ingredient index & conversion chart

Photos: oh, YES

Chapters/Sections: Introduction, Sticks & Skewers, Dips & Sauces, Savory Foods on a Stick, Sweet Foods on a Stick

Cool Features: Armendariz's wonderful photography (one of the things that brings me back again and again to his blog, Matt Bites...I knew I'd be hooked on this book, as well). Plus, the great little section on Sticks & Skewers in which you can both see and read about great choices and which applications to use them with.

(a few of the) Recipes Destined for my Kitchen: Chicken and Waffles, Beef Teriyaki, Ground Shrimp on Sugarcane, Savory Tofu Dango, Cocktail Cubes, Fudge Pops, Sweet Tofu Dango, Caprese Sticks, Frozen Elvis

My Thoughts/Review: Irresistible. Food on a stick is just good fun. You can find everything from the expected (like Corn Dogs and Candy Apples) to the unexpected (think Spaghetti and Meatballs...remember, it's ON A STICK!). Like I mentioned, the photography is gorgeous and bound to make your belly start to rumble. This could be an essential book to keep on your shelf for entertaining ideas...think about it. Your guests are walking around, drink in one hand, food on a stick in the other. Makes you smile, doesn't it?

Recipes I've tried so far: 

Breakfast Pancake Dogs...or as we have always referred to them- Pancakes on a Stick! I adapted the recipe slightly. Matt's called for uncooked sausages dipped in the pancake batter. I was worried and sure enough, my sausages didn't cook through, so I abandoned that after four and decided to cook the rest of them before dipping. I am pretty picky about sausage (especially breakfast sausage), anyway. Bob Evans is my favorite store-bought brand and I like it done (like, without question cooked through) with lots of delicious caramelization on the outside.

 Also, I didn't have enough oil and I didn't want to run to market...and I'm far too lazy to pull my mini-deep fryer that I begged for, finally got and proceeded to use only twice out of the basement. And I never measure the oil temperature...I just gauge it from looking and testing. So, this could be the reason my sausages didn't cook through. Okay, it probably is, but anyway... It worked beautifully for me after this. The pancake batter itself was delicious, too. We ate them far too quickly...wishing I had another package of sausages to cook up.

Pancakes on a Stick (Breakfast Pancake Dogs)
adapted from On a Stick! by Matt Armendariz
yield: 16 with batter left over

16 wooden cocktail picks/small skewers
5 cups vegetable oil
16 uncooked breakfast sausage links
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup buttermilk
1/4 cup whole milk
1 large egg
maple syrup, for drizzling

Preheat oil in a large, heavy pot of medium-high heat. Thread each sausage link onto a pick and set aside.

Make the pancake batter by sifting the dry ingredients together into a medium bowl. Whisk wet ingredients in a separate bowl until well combined. Pour wet into dry and whisk gently until no lumps remain.

Once oil reaches 375° F, dip each sausage pick into batter, rolling to coat evenly (I think that having the batter in a tall, deep vessel like I do for corn dogs works perfectly) and carefully place entire pick in pot of hot oil.

Fry in small batches ~5 minutes, or until golden. Carefully remove each pick from oil and drain on paper towels. Serve hot with maple syrup.

We ALL loved them. We used to buy the kind in the freezer every now and again. No more. These will be made in triplicate (at least)...and often.

I also tried Chocolate-Covered Cheesecake. Was it delicious? Um. Of course it was.

I received a copy of this book to review from the publisher, Quirk Books.  I received no compensation and all opinions stated in this post are 100% mine.