We had a few melt downs due to lack of sleep and a constant stream of sugar, but for the most part, Halloween went off without a hitch again this year!
Kalynn revived the late, great "Mean Queen" Marie Antoinette with the props I brought back from Paris this last Summer.
I dreamed about taking back the streets of Manhattan from Slimer with my homemade Proton Pack and hugging up on Venkman:
Just like last year, Kalynn racked up a pile of candy that is going to take us months to consume. We got more Kit Kats and Reese's Peanut Butter Cups than anything else so it's time to put them to good use and make another few cheesecakes!
The thing I love about this recipe is that it doesn't have to be Reese's. Last year Kalynn came home with a bucket full of Butterfingers, Heath Bars, and Snickers to use for cheesecake. They all work for this recipe.
1 3/4 cup finely crushed chocolate graham crackers
1/2 cup butter, melted
13 individual Reese's Peanut Butter Cups
3 8-oz packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg yolk
1/4 cup milk
Normally when you make a graham crust, you combine the butter and the crushed graham cracker, press it to the bottom of your pan and bake it. However, with this recipe you skip the baking step because when the chocolate in the Reese's (or whatever) melts, it solidifies the crust on it's own. So all you need to do press the crumb mixture to the bottom of your pie pan or spring form pan or whatever you're using. I happened to use a rocks glass because that's what I had handy, but you can use a spoon or a measuring cup or basically anything with a flat bottom.
(or just buy a pre-made crust from the store)
Next, chop up your candy and make a layer directly on top of your crust. I used 8 individual Reese's Cups for the layer on the bottom of the crust but if you have more to use, then use them!
In a large mixing bowl beat cream cheese (make sure your cream cheese is softened! I blew out the motor of one of my hand mixers trying to do this step with freshly refrigerated cream cheese) sugar, flour, and vanilla until combined. Add eggs and egg yolk all at once, beating on low speed just until combined. Stir in milk.
Pour filling into crust and candy lined pan.
Bake at 375 degrees for 45-50 minutes for the 8-inch pan, 40-45 minutes for the 9-inch pan, or til center appears nearly set when shaken.
Now that Halloween has come and gone, it's time to pack up the creepy crawlies and bust out the Thanksgiving decor. I've come to the realization that countdown calendars are the way to go with a little one running around the house. I don't have to tell her every single morning how many days are left until the next holiday. Plus taking a ring off the chain, or opening a door from the house (or whatever your countdown) gives her something to look forward to. This year I made a felt tree. Felt is great because it's super cheap and it sticks to itself. Perfect for a 3 year old.
I used whatever colors of felt I had around the house, cut out 30 little leaves and stuck them on the branches. Each day she takes a leaf off, tells me something she's thankful for, and puts it in the "Give Thanks" pouch.
When I was at the Home Depot yesterday buying potting soil I made a stop by the paint department and grabbed a couple of paint samples. They make great turkey tails!