Spiced Rum Pumpkin Poppers

I made these awhile ago. Actually, I think I made them in September, the very moment the temperature dropped below 90, giving me the courage to fire up my oven. The novelty of the fall season and the brisk 80 degree weather inspired me to bake something with pumpkin, as you do in the fall. I don't really have a good reason for why it's taken me so long to post these, but I feel like my timing is actually impeccable. It seems like a huge chunk of our population needs a reminder: it's still fall! 

It's the first week of November, and we're (still!) in the middle of my favorite season. Even though we're in California, the weather is decidedly crisp, and someone wisely had the foresight to plant lots of Chinese Pistache, Liquid Ambers, and Maple trees so my neighborhood is (still!) awash in brilliant color. The days are getting shorter, but I'm just not in a hurry to rush right into the Christmas season. Holiday decorations are already popping up everywhere, the State Capitol's tree was delivered today, and I'll admit that I got a peppermint mocha, in a cute red cup, from Starbucks today. Technically, red is also a fall color, so I told myself I was celebrating FALL. I love Christmas, but fall is SO very lovely - can't we just enjoy it awhile longer?

Will these convince you?

Spiced rum pumpkin poppers. Sit down & stay awhile.

Whiskey Ginger Mini Cheesecakes {with Tullamore D.E.W.}

Stress.  Good stress and not-so-good stress.  You know the kind.  

I've been kinda over booked of late.  Some of the best kind of overbooked.  Baking, dinner with friends, spring cleaning, gardening, time with Dad, reunions with college friends, and an amazing dinner/evening with new blogger friends.  Good stuff like that...Truthfully, a few "bad things" have also happened.  Really scary things, but all seem to have settled.  So, now there is time to do a bit more baking and blogging for you once again.

And, have you noticed a few things new on our blog?  We had a few tweaks done this month by a very cool blogger and designer, Emily, over at Sweet Bella Roos.  She made us look all pretty and more up-to-date on our social media links.  We've also added a few Favorite Brands, Tullamore and Licor 43.  Both companies have been so generous to us in providing product and encouragement.  We wanted to thank them for their support.  

So, on to this killer cheesecake and other optimal stress relievers: baking and booze.

I developed this recipe looking around the internet to find the right combination of flavors.  I've had a few whiskey ginger mixed drinks lately, most recently at the Pour House.  I love the combination and thought a traditional cheesecake would be nice.  I also found ginger preserves in my cupboard, which I have seen Nigella use from time-to-time, which sounded nice to include.  Love, love, love when I find hidden treasures in my cupboards!

And, something very British Isles was starting to happen...English preserves meets Irish Whiskey.  How bad could it be?

I like my cheesecakes firm but not dry and this one is perfect.  Nice subtle ginger, sweet crust, creamy filling, topped with just-slightly sweet whipped cream and the best damn whiskey caramel sauce on this planet.

Oops, did I go a bit overboard.  Sorry...

I knew I wanted to "save" this recipe to make for a few bloggers friends.  We had decided to gather for a "pot-luck" a few months ago.  Seemed right for an early summer evening.  A blogger potluck...Yeah, you know these ladies can cook!   Fab appetizers and desserts from Tate's Kitchen, A Girl and Her Fork, and Guave Rose.   And, of course Jacqueline was there, and my good friend, Karla.  

Great evening, great food and conversation, and by-far the BEST leftovers in my life.  

I'd forgotten just how much I have missed cheesecake.  It's simpler to make than you think.  Just takes a wee bit of time and patience. 

And, you know the whiskey doesn't hurt either.  

I am sharing this over at Cake of the Week's Baking with Spirit Challenge for this month: Whisky (or Whiskey to an Irishman).  Hop on over for great ideas for baking with spirits, A.K.A., booze!

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Pumpkin Spice Cupcakes with Buttered Rum Frosting

Even though my thermometer read 88 degrees today, and Macy's seems to think it's Christmas already, fall is in the air. The leaves on my Chinese Pistache tree are just beginning to turn red, and the mornings are crisp and cool. This is my favorite time of year, and I'm so excited that the weather is finally cooling off -- I don't feel as though I'm taking my life in my hands every time I turn on the oven to bake!

So, to get into the spirit of the season (yes, Macy's. Fall is a season. Remember fall??) I whipped up these cupcakes to celebrate fall's arrival.

Pumpkin Spice Cupcakes with Buttered Rum Frosting

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