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Baby Pumpkin Cheesecakes’
Ingredients for Crust
- 1/2 cup graham cracker or chocolate cookie crumbs
- 2 tablespoons pure maple syrup from Canada
- 2 tablespoons butter, melted - lessen as needed
Ingredients for Filling
- 12 ounces cream cheese, softened
- 3/4 cup pure maple syrup from Canada
- 2 large eggs
- 2 tablespoons semisweet chocolate, melted
- 1 cup fresh or canned pumpkin puree
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg, optional
- 1/4 teaspoon salt
- 1/8 teaspoon allspice
Preheat the oven to 325º F. Spray each cup of mini cheesecake pan with cooking spray or lightly grease with butter. Set aside.
To prepare the crust: In a small bowl, mix together crumbs, maple syrup and butter. Spoon a think layer of crust filling into each cup. Using the handle of a whisk or spatula, pat crumbs down flat.
Bake the crusts until set, about 8-10 minutes. Remove from oven and reduce heat to 300º F.
To prepare the filling: In the bowl of an electric mixer, blend together the cream cheese and maple syrup. Scrape down the sides and bottom of the bowl, and add the eggs one at a time, mixing until smooth.
If piping pumpkin faces out of filling: Remove 1/4 cup of batter and mix with the melted chocolate. Set aside. If not, skip to next step.
Add the pumpkin puree, cinnamon, nutmeg (if using), salt and allspice and mix until smooth. Pour the batter into a large measuring cup or container with a pour spout and divide among the cups to 3/4 full. Use pastry bag to pipe faces onto the cakes by placing the tip just below the surface of the filling.
Bake the cakes for 16 to 20 minutes or until set around the edges with a dime-sized middle that still looks soft. Remove from the oven, and cool for 30 minutes or so before refrigerating. Cover and refrigerate for several hours. Unmold cheesecakes.
Number of servings (yield): 24 - 30 mini cheesecakes, depending on pan
Preparation time: 1 hour
Cooking time: 20 minutes to cook, 30 minutes to cool
I Found the recipe here!
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