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Pumpkin Swirl Cheesecake

 An easy pumpkin dessert for the Thanksgiving table! Don’t forget cheesecake is improved by sitting 1-2 days! Make it ahead of time.

Pumpkin Swirl Cheescake
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  1. Crust
  2. 2 cups crushed gingersnap cookies
  3. 1 cup crushed or finely chopped pecans
  4. 1/3 cup of unsalted butter, melted
  5. Filling
  6. 2 packages of cream cheese at room temperature
  7. 3/4 cup of sugar
  8. 1 tbsp vanilla
  9. 3 eggs, room temperature
  10. 1 cup unsweetened pumpkin puree
  11. 3/4 tsp of cinnamon
  12. 1/4 tsp allspice
  13. 1/4 tsp nutmeg
  1. Preheat oven to 350 F. Crush gingersnaps and pecans with a rolling pin. Mix with melted butter and press int a 10 inch springform pan. bake for 10 minutes and let cool.
  2. In a bowl mix cream cheese, 1/2 cup of sugar and vanilla until smooth. Add eggs one a at a time to mixture, mixing well in between. Take out 3/4 of a cup and set aside. Add remaining 1/4 cup of sugar, spices and pumpkin and mix until smooth. Pour onto cooled crust, take the 3/4 cup of mixture that was set aside and spoon dollops on top then take a skewer and starting at the centre swirl batter to outside edge.
  3. Bake for 55 minutes or until the centre is set. Let cool on counter completely and refrigerate for at least 3 or 4 hours before serving. Serve with homemade vanilla whip cream.
Tongue In Cheek http://tongueinyourcheek.com/
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Creamy Dungeness Crab Ravioli

This recipe is for a very fast cream sauce. It will be ready by the time the ravioli is cooked al dente and then just bake it for 10 minutes. I used this sauce with Costco brand of fresh Dungeness Crab Ravioli. I’m sure it would be good with any light filling, but the crab is particularly good! I happen to use a bechamel sauce as a base that comes in a little tiny tetra pack from Parmalat. Previously I could only find these things in Italy but my brother got some from the Italian store near him so maybe if your near a really good Italian store they are easier to find. I love them because they are just a small amount, they are super thick and in Italy they all sorts of different flavours like Porcini, Salmon, Four Cheese, etc. Obviously, if you don’t have any panna chef, use heavy cream thickened with a roux.

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Pre-heat oven to 375 degrees.

Boil water for the ravioli, pull it out 1 or 2 minutes before it is totally cooked as it will go into the oven.

In a pan on medium heat, sauté 2 shallots & 1 clove of garlic finely chopped in about a tbsp each of olive oil and butter. (At this point, if you do not have panna chef, you would sprinkle a spoonful of flour into the fat and let it cook in so that you r cream will be thickened at the end)

Add 2 ounces of Gin, let reduce for few minutes until the alcohol is cooked off.

Add a handful of chopped cilantro, 1/2 of lemon’s juice

Add a bit of chicken stock cube or concentrated bouillon (again always use good quality stock).

Add your pack of bechamel sauce (or 1 cup your cream).

Season to taste.

At this point your ravioli should be ready, strain and put in baking dish. Add your sauce. Sprinkle lightly with some cheese. Bake for 10 minutes and broil at the last minutes so that the cheese is golden brown. This is for two packs of Dungess Crab ravioli.

Pig out.



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Geppetto’s BBQ Chicken Pizza


Pizza dough:

The dough can be made using any of your favourite recipes or using mine.
In a food processor mix together:
2 cups of flour
1/2 teaspoon of dried basil or oregano
2 tablespoons of vegetable oil
1 packet of quick rise baking yeast
2/3 cup of warm water poured into the above mixture with food processor running

Topping ingredients:

One bulb of roasted garlic
1/2 half sweet onion
Monterey Jack Cheese
Approx 6 slices of good quality cooked bacon or even pancetta, chopped 
Sundried tomatoes – enough to cover the surface generously
BBQ sauce – I use Cattleboyz.
Roast Chicken pulled apart or one large chicken breast cooked and sliced thinly.


1) Sauté finely chopped onion over low heat in butter for up to 45 min until dark golden and caramelized, allow to cool.
2) Roll out pizza dough and place in pan, brush the surface with olive oil and a pinch of salt.
3) Par bake the crust for approx 6 minutes in 375 degree oven.
4) Top with approx half of the shredded cheese
5) Top with sautéed onion and roasted garlic
6) Top with chicken and bacon
7) Drizzle desired amount of BBQ Sauce over top and sprinkle on sundried tomatoes.
8) Cover with remaining cheese
9) Bake for approx another 10-12 minutes or until cheese is melted and crust looks good.
There is a lot of prep work to making this pizza and you might take a few times to perfect it the way you like it. If you are anything like me you will say its the best pizza you ever made until you make the next one and then that will be the best pizza you ever made. I prefer to pair it with a nice red gigantic glass of wine or a cloudy german/belgian wheat beer. Either one will make you feel and look way more classy than you probably really are and by the time you are done your pizza you’ll be packing a sweet buzz.
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