It's Go Time
I'm not really sure what that means, but if you need me this weekend, I can be found in my kitchen, baking up storms of chocolate chip cookies and a small tempest of pumpkin cheesecake. Tomorrow afternoon is a housewarming party for one of Gentleman Caller's colleagues. I'll warm his house with a Spicy Pumpkin Cheesecake with Gingersnap Crust. Gingersnaps! Sounds good. Then, tomorrow night is the inauguration of our new poker basement. I'll be betting with chocolate chip cookies. I'll make those tomorrow. Today I made the cheesecake. It's baking in the oven now. I don't have a food processor, so I tried to make gingersnap crumbs with my blender. There is a "crumb" setting, so I thought I had it made. Not so. Some ground up nicely but most just flew around the top of the blender canister. It took forever because I had to do the cookies in batches and stop between batches to swipe the crumbs out from under the blades. No fun. I'm currently comparison-shopping for a good food processor. This would be an easy recipe if I had a food processor or could buy gingersnap crumbs. This recipe has no topping for the cheesecake. I hope it looks good. Toppings cover up unsightly Evil Dead-esque cracks.
Comments
back when i didnt have a food processor and had to make crumbs, i put everything into a big ziplock bag, made sure all the air was out, and roll over with my rolling pin or bang with a glass.
Posted by: pink lobster | November 5, 2005 10:12 AM
I have tried those ways too, and think they work better than my blender. Until I get a food processor, I think I'll stick with the ol' rolling pin method. It's also better for relieving stress or working out aggression. So I've been told. I'm mysteriously stress and aggression free.
Posted by: blue artichoke | November 5, 2005 12:12 PM
I vote for the Cuisinart food processor, whatever size you need. You won't be sorry. Mom had one of the originals from the late 70's, and that thing only wore last year, just in time for us to get her one for a Christmas present.
Posted by: Purple Fried Okra | November 10, 2005 08:49 AM