Great fall weather and still fishing time.
What a wonderful day I had fishing this week in the sunshine, no wind or breeze.
The water was still and mother nature provided us with a beautiful fall scenic day that included two giant white Trumpeter swans swimming close to our boat.
Of course I didn’t have my camera, which I normally take in the boat, to photograph these majestic birds with the lake and colourful trees providing a beautiful background.
It was sure a nice day with my friend Walter Box. Thanks for the trip bud, by the way the fish tasted pretty darn good. Thanks Walter.
What a nice fall. I still had nice flowers in my garden a few days ago, lots of pumpkins around and it’s great if you like photography.
Pumpkins are being gobbled up in a hurry these days and my wife makes the best pies from these tasty globes.
I like chocolate, cheese cake and pumpkin, so what do you get when you mix the three together?
Pumpkin and Chocolate Cheesecake Bars
1 cup graham cracker crumbs
2 tbsp finely chopped candied ginger
1/4 cup unsalted butter, melted
2/4 cup of pumpkin puree
½ cup of brown sugar
½ tsp sugar
1/4 tsp nutmeg
1/4 tsp salt
250 gram package of regular cream cheese
2 tbsp whipping cream
1/4 cup milk chocolate chips
Stir crumbs in a bowl then add in the candied ginger and butter. Press this mixture over the bottom of a baking pan that has been lined with parchment.
Bake in a 350 degree oven for about 10 minutes.
Then whisk the egg, add in the pumpkin puree, sugar and seasonings.
Cut the cheese into cubes and then beat this with an electgric mixture.
Pour over the warm crust out of the oven and bake for about 25 minutes then let cool. Heat the cream in a small saucepan over medium heat for about two minutes or mike it for maybe a minute.
Take pan from heat and add in the chocolate chips. Stir until it is completely melted. Spread over the cooled filling then put in the fridge for about one hour until firm. Yummy.
Enjoy fall everyone.
Bye for now and go-o-od gooking.