I’m mulling over making a small one of these for Thanksgiving. I normally don’t eat any dessert after the gorging from morning through turkey, but I could manage a sliver of basque cheesecake I think.
Your brittle looks so good! (I love Indian chikki, which is basically brittle, just a higher proportion of nuts/seeds – often with a bit of cardamom added.)
Another addition to the table. Bourbon Blondies from 100 Afternoon Sweets by Sarah Kieffer. I reduced the brown sugar to 250grms and added 50 grms toasted pecans. Flakey salt was sprinkled on top before baking. Also keeping my fingers crossed that the duck confit that is in the oven will be liked.
The pumpkin cheesecake is very subtle in terms of pumpkin-ness! It’s such a quick recipe to put together as it uses condensed milk in lieu of sugar and is not particularly sweet. Four ingredients are the essentials, I had leftover pumpkin from making pumpkin pancakes (smitten kitchen). It’s adapted from Kirbie’s Cravings. Have you looked at Bon Appetit’s recipe, very similar to Bonnie Stern’s recipe and very good . The one recipe I played around with the most was the mini Basque cheesecake from Catherine Zhang, that was the one I had added pistachio butter to, the larger version of that recipe has too much thickener. Smitten Kitchen’s recipe was just okay (for our taste) , a version from the LA Times was quite good, I made 1/8 th of that one😂! So, the list goes on, are you interested in a small size one or a 7-8” one?
ETA… I’ve made Emily Luchetti’s goat cheesecake and very good it was!
Thanks! I went heavy on the pumpkin seeds, I’ve made brittle with Lo Gan Ma peanut and also sesame seeds…PDG!
Oh my! says she blushing! Thank you again!
Thank you Aubergine, and your bakes are always wonderful!
Probably a 7 - 8 " because I plan to give at least half of one to someone who just lost her father. But a smaller one would be a more elegant gift, I think.
Thanks so much!
I would chose either the pumpkin cheesecake from Kirbie’s , I made half in a 4” mold, a ramekin would probably work successfully. The entire recipe was for a 7” pan.
The 4” mini from Catherine Zhang would also make a lovely gift, the larger version is also very good with reduced cornstarch.
Since they come together rapidly in a processor and cook very quickly, there’s not too much hands on time involved.
this looks terrific! i have this book - will have to try it.
this is giving me an idea for an end-of-year thread 
This recipe was for the unshelled pumpkin seeds----the ones you carefully separate from the guts of the pumpkin, clean and then season and roast. But, it would work in your application, for sure!
Here’s my take on the tattie scones. Instead of boiling and mashing potatoes, I used leftover mashed potatoes with inclusions (squash puree, bacon bits, sauteed scallion whites, chopped scallion greens, butter, cream, stock, salt, and pepper). For 8 oz. of mashed spuds, I added 58 g. AP flour, 3/4 t. baking powder, 1/8 t. kosher salt, and grated in 1 T. of unsalted butter. No need to dirty a rolling-pin rolling out the “dough”, as it pats out by hand pretty easily.
These were very tasty. Similar to potato cakes I have made in the past, but those always included egg and no baking powder. I like the use of BP here - it gives them a bit of a puff which the eggy version lacks. I will make them this way again.
Those look so very tasty!
Thank you! They were really good, and simple and quick. 
Thank you for the recipe!
They look great!
Thanks so much!
A simple GF birthday cake for my friend’s daughter/my kiddo’s friend. I used a GF cake mix from Aldi, to which I added pulverized freeze-dried strawberries. I did the same to the vanilla cream cheese frosting. There are two layers. Was running a little short on frosting but it’s passable. Hope she likes!
So beautiful! She’ll love it. I hope the birthday especially with your contribution brings some happiness to both of your families.
