Monthly Archives: November 2012

Layered Honey and Sweet Potato Cheesecakes

I was very tempted to make pie for this month’s challenge.

It’s one of Mr. Ginge’s favourites so I know it would get gobbled up. However, I make it fairly often for him, so it just didn’t seem in the spirit of the challenge.

That is, until I thought of cheesecake. We love cheesecake. And there are almost no cheesecake recipes on my blog.

Smooth, creamy, and lightly spiced, they are perfect for the upcoming holidays.

Layered Honey and Sweet Potato Cheesecakes

makes 12 mini cheesecakes

  • 2 cups crushed Digestive biscuits ( or graham cracker crumbs)
  • 1/4 cup butter, melted
  • 12 oz cream cheese ( 1.5 packages), softened
  • 1/2  cup sugar
  • 2 eggs
  • 1/2 cup mashed sweet potato
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • pinch of nutmeg
  • 1/4 cup honey
  1. Preheat the oven to 350°F. Line a cupcake pan with liners and set aside.
  2. Combine the digestive biscuits and the butter in a bowl, and mix until combined. Divide between the 12 cups and press into the bottom of the liners.
  3. Beat together the cream cheese and the sugar. Add the eggs one at a time, beating just into smooth.
  4. Divide the batter in half. In one half add the mashed sweet potato, vanilla, cinnamon and nutmeg.  To the other half, stir in the honey.
  5. Pour the sweet potato batter even over the crust, then carefully spoon over the honey batter over top.
  6. Bake in a preheated oven for 20-25 minutes or until the batter is set. Let cool at room temperature for about 30 minutes, then refrigerate for 2-4 hours to chill.
  7. Serve on it’s own or with some whipped cream!

Keely wanted in on some cheesecake action.

Don’t forget to check out some of the other great sweet potato and honey recipes!


I’ve also linked this recipe to Strut Your Stuff Saturdays and The Weekend Potluck!

Categories: Cake and Cupcakes | Tags: , , , , , | 18 Comments

Seafood Casserole

My last car was a bit of a lemon.

And by lemon I mean I’m not sure there was a single thing I didn’t have to fix on that thing. As in I am pretty sure that Jeep saw the inside of the shop more than it saw the road.I became intimately familiar with the side of the road. CAA was my BFF. My mechanic cringed as much as I did when I was towed pulled in the shop. It never seemed to be just a simple fix.

Other than gaining a higher tolerance for the cold from sitting on the side of the road in the middle of the winter, I did gain a knack for identifying what was wrong by the sound my Jeep was making. Amazing, since I am the least mechanically inclined person there is. I don’t know whether it is a good ting or bad that I’ve been able to put it to use.

A couple of weeks ago Mr Ginge took my car in to work so that he could take it for an oil change, which left me his truck for a couple days. It started to make a funny noise like something was caught in the fan blade. I knew exactly what was wrong and texted him ( in my very accurate mechanical terminology) the following:

“pulley thing in your serpentine belt is going”

I’m not quite sure he believed me, because when he came home the next night, I had to start up his truck so that he could hear the noise.

Having replaced a couple of those on my Jeep before, I told him again ” One of your pulley things are going” he just nodded.

He drove it to work, got it to the shop and had it repaired.

Turned out, one of the pulleys had gone in his serpentine belt. 🙂

Anyway, what that has to do with this casserole is basically nothing. Other than it is rich and comforting when you have had a week of vehicle repairs. We found the recipe on the back of a box of frozen lobster we got on sale and have adapted it to suit our tastes. It’s not pretty, but it certainly is tasty.

Seafood Casserole 

serves 4-6

  • 3 tbsp butter
  • 2 tbsp flour
  • 1/2 tsp mustard powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp fresh ground pepper
  • 1 1/3 cups milk or cream
  • 2 cups sliced mushrooms
  • 1/4 cup shredded Swiss cheese
  • 1 cup soft bread cubes
  • 2 cups cooked seafood ( crab, shrimp, scallops, lobster, or a mix works great), diced
  • 1/3 cups panko
  1. Preheat the oven to 350°F. Spray a casserole dish with no stick spray.
  2. In a small saucepan, melt the butter over medium heat. Add the flour, mustard powder, paprika, salt and pepper and stir until smooth.  Slowly pour in the milk or cream, stirring constantly. Bring to a simmer and continue to cook until thickened and smooth.
  3. Add the Swiss cheese and mushrooms, stirring until the cheese has melted. Stir in the seafood and the bread cubes.
  4. Pour into the prepared casserole, top with the panko and bake for about 30 minutes. Let set for 5 minutes, then serve.




I linked this recipe up to Strut Your Stuff Saturdays and:

Categories: Main Dishes | Tags: , | 2 Comments

Chocolate Drizzled Mocha Cookies


I’m guest posting over at The Cook’s Sister! Head on over there to get the recipe!

Don’t forget to say hi to Amber!

Categories: Cookies | Tags: , | Leave a comment

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