Ingredients:
2 cups graham cracker
2 tablespoons brown sugar
6-7 tablespoons melted butter
3 (226 gr each)  packages full fat Philadelphia cream cheese

Pour the filling over the crust and place the spring form pan on a baking sheet and bake in a 325F oven for 50 min. The edges of the cheesecake should be puffed but the center still a little wet and jiggles when you gently shake the pan. Do not over bake it, it will crack. 
Decorate it with whipped cream, and chill it nicely before you serve it.

Happy Thanksgiving everyone  :)

For this recipe you will need:

3 cups flour
1/2 cup of milk
1 teaspoon of yeast

First, mix sugar, yeast and 1 tablespoon of flour with warmed milk. Stir and let it sit for about 10 min, until it gets foamy. Put 3 cups of flour with salt in your mixer bowl, add yeast mixture, 1 lightly beaten room temperature egg, pumpkin puree, and 2/3 of a stick of melted butter. Mix until all ingredients are incorporated, and mixture is wet but not sticky. If it's sticky, add tablespoon by tablespoon of flour at the time. Dough should form the ball and it will be very elastic after 5-8 min of kneading with mixer. Cover it with damp tablecloth and let it rise until it doubles.


Flatten it with your hand and using a sharp knife divide the dough into 9 pieces. Gently fold the ends underneath and shape them in your hand. Transfer them to the lightly buttered baking tray, cover them with a towel and let them rise until they doubled in size.
Melt leftover 1/3 of a stick of butter, and brush them generously. Bake them in 360F for about 20-25 min.
Enjoy them warm with butter or for your thanksgiving dinner.

If you want to save some time, make them night before.
After you shape them cover the pan loosely with plastic wrap and refrigerate overnight. The buns fill rise slowly through the night.
In the morning, let the buns sit at the room temperature for one hour, or until the are fully risen. Brush them with melted butter, and bake them as usual.

Please scroll down for english :)

Znam, opet ja i bundeva. Nisam imala nameru da neko vreme pravim ista sa njom, osim mozda njoke, ali juce slucajno u prodavnici naidjem na novi kuvar moje omiljene Ine Garten. Prelistam malo, kao po obicaju najvise se zadrzim na stranici sa slatkisima, i ugledam ovu roladu. Kandirani djumbir obozavam i uvek ga imam u kuci. Imala sam i pripremljenu bundevu tako da je isprobavanje moralo da padne.
Meni se ucinila malo slatka, pa sam secer smanjivala, izbacila sam i zacine, jer ih ima u ukuvanoj bundevi koju sam pravila, a dodala u krem malo naribane limunove korice i meni nezaobilaznu vanilu koju za sad ne stavljam samo u slana jela :)
Prenosim vam originalan recept, a vi zacine podesite po ukusu.
Upravo je degustiram dok povezujem sliku, i jako je fina. Zapravo, svidela mi se vise nego sto sam ocekivala. Korica me je podsetila na tropsku roladu, jer je tako lagana, vazdusasta, penasta.

Potrebno vam je:

100 gr. brasna, 1/2 kasicice praska za pecivo, 1/2 kasicice sode bikarbone, 1 kasicica cimeta, 1 kasicica mlevenog djumbira, 1/4 kasicice morskog orascica, 1/2 kasicice soli ( ja nisam stavljala), 200 gr. secera, 3 veca jaja, 200 gr. pirea od bundeve, malo prah secera za posipanje gotove rolade.

Za nadev:
350 gr. mascarpone sira, 150 gr. prah secera, 2 kasike (30 ml.) slatke pavlake, oko 20-30 gr. naseckanog kandiranog djumbira. Ja sam jos dodala kasicicu vanile i malo naribane limunove korice.

Ugrejte rernu na 190C, pomesajte brasno, prah secer, sodu bikarbonu i zacine. Jaja mutite sa secerom, dok ne postanu svetla i penasta. Dodajte bundevu, miksajte jako kratko, samo da se razbije i da se smesa ujednaci, dodajte suve sastojke i nastavite mesanje ali rucno. Izlijte pleh oblozen pek papirom i pecite 10-12 minuta. Ostavite koji minut da se prohladi, popraskajte sa malo prah secera da se ne bi lepila i savijte u rolat.
Ostavite da se hladi i za to vreme napravit krem.

Umutite dobro maskarpone sir, secer u prahu, slatku pavlaku, (vanilu i naribanu limunovu koricu). Dodajte useckani djumbir, pokusajte da usitnite sto vise i time nadenite roladu. Mozete dekorisati prah secerom, ja sam to preskocila, da ne bi bila previse slatka.
Ostavite je da se se dobro ohladi pa onda rezite. Ja nisam sacekala, nego sam odmah sekla, pa je presek malo neuredan.





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Pumpkin Roulade with Ginger Buttercream
Ina Garten recipe


For the cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1 cup granulated sugar
3/4 cup canned pumpkin (not pie filling)
1/4 cup confectioners' sugar, plus extra for dusting

For the filling:

12 ounces Italian mascarpone cheese
1 1/4 cups sifted confectioners' sugar
2 tablespoons heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch kosher salt

Directions:

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Please scroll down for english :)

Ovaj post je trebao da bude napisan pre par dana, dok smo se jos igrali sa bundevom. Neke stvari nisam merila, neke nisam slikala, tako da malo kasnim, ali evo recepta za hleb koji sam vam obecala.
Uz to sam pravila i pumpkin butter, "puter od bundeve" ili dzem od bundeve. Ukus je jako lep, pravi jesenji, sa puno zacina i sokom od jabuka. Ukusan kao samostalni namaz, dodatak kolacima, americkim palacinkama, kasici od jecma. Pre neki dan sam imala priliku i da ga probam u prodavnici pomesanog sa krem sirom. Meni se svidelo, a vi odlucite sami kako bi ga najradije koristili ako ga bude pravili.

Za hleb vam je potrebno:

500 gr. brasna, 250 ml. vode, 200 gr. pirea od bundeve, kasicica secera, kasicica kvasca, kasicica ulja, so.
U toplu vodu dodajte secer, kvasac i malo brasna pa ostavite desetak minuta da se kvasac istopi i nadodje. U brasno dodajte so, promesajte, dodajte uskisli kvasac, bundevu i ulje. Testo mesite dok se ne ujednaci. Radila sam ga u miskeru i bilo je vlazno i lepljivo. Ostavite na toplom da narasta dok se ne udvostruci. Lagano promesajte, ostavite jos jednom da naraste, pa oblikujte hlepcice, ili male lepinjice.
Ostavite da dobro narastu i pecite dok ne porumene. Mozete premazati jajetom i posuti semenkama bundeve. Ja ih nisam imala pa sam koristila susam.



















Za dzem vam je potrebno:

1,5 kg. ociscene bundeve isecene na kocke, 500 ml. soka od jabuke, 150 gr. secera, kesica vanile, kasicica cimeta, kasicica djumbira u prahu, pola kasicice mlevenog karanfilica, i malo naribanog morskog orascica.
Bunevu dinjstajte sa sokom, secerom i zacinima. Kada se zgusne, propasirajte stapnim mikserom i probajte. Dodajte jos malo zacina ili secera prema potrebi. Kuvajte otklopljeno dok sva tecnost ne ispari.

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Pumpkin bread:

500 gr. four, 250 ml. warm water, 200 gr. pumpkin puree, 1 teaspoon sugar, 1 teaspoon yeast, 1 tablespoon oil, salt.
Mix warm water with yeast, sugar and few tablespoons of flour. Let it rise for 10 min. In mixer bowl with dough hooks pour in and mix all of the ingredients. Let it rise until doubled, mix lightly one more time, and let it rise again.
Shape bread loafs, or buns, let them rise until doubled, and bake in 375 F oven.
You can sprinkle the dough before baking with pumpkin seeds.

For pumpkin butter:

1,5 kg. Butternut squash cut into pieces, 500 ml. apple juice, 150 gr. sugar, 1 teaspoon vanilla, teaspoon cinnamon, 1 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon nutmeg.

Combine all ingredients in a large saucepan. Bring to a boil, then reduce to a simmer and cook, stirring often, for 30 minutes, or until mixture thickens. Puree it in a food processor, and cook until thickened. A spoon pulled through middle of mixture leaves a trail that does not close in upon itself. Pack into storage containers and refrigerate.

Ingredients:

50 ml. milk, 3 tablespoons sugar, 1 teaspoon yeast, 350gr. flour, 50 gr. semolina, 200 gr. pumpkin puree (canned pumpkin), 2 egg yolks, 50 gr. butter, 2 tablespoons rum, vanilla, grated orange peel.

In small saucepan, heat milk just until warm. Add yeast, sugar and a tablespoon of flour. Let it stand for 5 min.
Combine pumpkin puree, egg yolks, rum, vanilla, orange peel and melted butter. Add yeast mixture, and mix with dry ingredients. Mix thoroughly. Cover and let rise in warm place until doubled.
Knead a few turns to form smooth dough, sprinkling with enough additional flour to make dough easy to handle.

On lightly floured surface, roll dough into a rectangle.
Brush surface of dough with 40gr. melted butter.
Mix 100gr. brown sugar with 1 teaspoon of cinnamon. Sprinkle with brown sugar mixture.
Beginning with long side of dough, roll up jelly-roll style.
Pinch seam to seal.
With sharp knife, cut roll into 1-inch slices.
Place rolls, cut side up, in greased baking pan.
Cover and let rise until nearly doubled, 30 to 45 minutes, Bake rolls at 350F for about 15 minutes or until golden.




Ovo je moj prvi put da ucestvujem u blogerskim igricama. Ajme koliko nas je pokrenula monsoon sa Dalmacija down under, a Tema koju je ovog meseca zadala Gaga je bundeva.
Malo sam eksperimentisala sa sa nekim receptima, pa sam resila da se ukljucim pre par dana, kada sam shvatila da inace imam par fotki na zadatu temu, mada i nisam bila bas najbolje pripremljena.






















Kada smo pre neki dan posetili botanicku bastu, impresionirali su nas neki dzinovski primerci koje u nasim krajevima ranije nisam vidjala, a koje rastu dnevno po 20-ak kilograma i dostizu tezinu od 200-300kg.


























Bilo bi posla oko njih, ali na srecu, one male se mogu pronaci u svakoj lokalnoj prodavnici. Posao poprilicno olaksava i gotov pire od bundeva, koji koristim kada sam u skripcu sa vremenom.
Kada sam bila mala, sve se uglavnom svodilo na samo pecenu varijatnu i nasu klasicnu bundevaru, odnosno tikvenik, a dolaskom na drugi kontinet je postala aktuelna i americka pita od bundeve.
Pre neki dan sam isprobala i hleb i cimet rolnice sa bundevom.
Recept za hleb je dodat i mozete ga pogledati ovde.


























Ovog puta nemam recept za hleb, jer sam zaboravila da odmerim brasno i vodu, posto to pravim uglavnom otprilike.
Hleb je bio zaista prefin. Lagan, vazdusast, mekan i ostao je takav par dana. Asocirao me je na fini brioche hleb i zbog divne zuckaste boje i zbog mekoce.

























Cimet rolnice bi bile savrsene da ih nisam malo prepekla. Ne trebaju biti u rerni duze od 15 min, ali sam fotkala hleb i na njih zaboravila. Sve jedno, kuca je fantasticno mirisala i bile su jako ukusne, za cas smo ih slistili.
Cimet rolnice su takodje sa bundevom i za njih imam recept.

Potrebno vam je:

50 ml. mleka, 3 kasike secera, 1 kasicica kvasca, 350 gr brasna, 50 gr. semoline, 200 gr. pirea od bundeve, 50 gr. putera, 2 zumanca, 2 kasike ruma, malo vanile, malo naribane narandzine korice.

Za posipanje:
40gr. putera, 100gr. braon secera, kasicica cimeta

Stavite kvasac da nadodje sa toplim mlekom, malo secera i malo brasna.
Pire od bundeve pomesajte sa zumancima, otopljenim puterom, rumom, vanilom, naribanom narandzinom koricom. Tome dodajte nadosli kvasac, pa polako umesajte suve sastojke. Umestite glatko testo i ostavite na toplom da se udvostruci. Razvijte koru, premazite omeksalim puterom, pospite secerom kome ste dodali cimet. Uvite rolnu, secite rolnice i poredjajte u pleh da narastu.
Pecite na 180C 15 minuta.