Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Gan Bian Si Ji Dou

DBD started liking this dish last year. This is my second attempt at making it. Still needs improving, but ok as is.

• vegetable oil
• green beans (400-500 g)
• salt
• 115 g pork
• 1/4 t sichuan peppercorns
• 3 dried chilis
• +3 cloves garlic, minced
• 1 t ginger, minced
• 1 T shaoxing wine
• 1 T soy sauce
• splash dark soy sauce (optional)
• ~1 t sugar

1. Wash beans. Break off rough end. Dry thoroughly.
2. Heat 1 T oil on medium-high in large skillet. Layer beans, without overlap, and fry for 6-8 minutes, flipping every 15-20 seconds. Beans should start to brown and wither. If pan starts to smoke, turn down heat to medium. Move to plate.
3. Add pork and sichuan peppers to empty pan and cook until surface of pork is cooked.
4. Add the chilis, garlic and ginger. Stir until aromatic.
5. Add the beans, and stir for a few seconds.
6. Add the remaining ingredients (wine, soy(s), sugar). Stir until beans absorb sauce, about 1-2 minutes.
7. Salt to taste.

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.