Recipe Blog: Pumpkin Cheesecake with Gingersnap Crust and Salted Caramel Sauce

12 ounces gingersnaps 1/2 cup pecans, finely chopped 6 tablespoons salted butter, melted 2 tablespoons packed brown sugar Dash of salt Three 8-ounce packages cream cheese, softened One 15-ounce can pumpkin puree or fresh pumpkin 3 large eggs, at room … Continue reading

What’s For Breakfast EnSuite? Carrot Cake Waffles with Maple Nut Cream Cheese

Waffle Ingredients: 2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons sugar 1 1/2 teaspoons baking soda 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon allspice 1 3/4 cups buttermilk 2 eggs, separated 4 tablespoons (1/2 stick) butter 1/2 teaspoon … Continue reading