BREAST CANCER FACT: It’s a GREAT idea to get checked for breast cancer during your annual checkup. Mammograms are a great technology thatdetect it early on. However, they don’t always catch it. Below are some warning signs to keep an eye out for just in case. If you have any of these symptoms, it’s a good idea to go ahead and discuss with your doctor as soon as you can.
- Lump, hard knot or thickening
- Swelling, warmth, redness or darkening
- Change in the size or shape of the breast
- Dimpling or puckering of the skin
- Itchy, scaly sore or rash on the nipple
- Pulling in of your nipple or other parts of the breast
- Nipple discharge that starts suddenly
- New pain in one spot that doesn’t go away
Well folks, we are reaching the end of the Susan G Komen – Bake for the Cure competition. For those of you who have commented and spread the word thus far, I can’t thank you enough!
This week I decided to get a little adventurous with one of the recipes from the Bake for the Cure ACH cookbook. There was a recipe for a “One-Dish Raspberry Cheesecake” but since I still had pumpkin puree leftover from the Pumpkin Spice Cake, I decided to do a Pumpkin Swirl Cheesecake instead!
After referencing a few recipes for how to prepare the pumpkin and make the “swirl” part work, it was time to get down to business.
ALWAYS prep your ingredients first. That way you’re not scurrying at the last minute trying to find things and end up realizing you’re missing the brown sugar and have to put everything back in the fridge and run to the grocery and…
where was I?
Oh yea, PREP.
Next, I mixed the flour, sugar, salt, Fleischmann’s Dry Active Yeast, one egg, melted butter, and milk.
And placed the batter in a buttered pie pan.
Now, if you’ve ever made cheesecake before, you’re probably thinking: “Why on earth didn’t she use a springform cheesecake pan???” Bare with me. You’ll see that it all works out in the end.
Next I combined the pumpkin, 1/2 c of sugar, corn starch, and 1 tsp pumpkin pie spice until well blended.
Then blended the cream cheese, corn starch, another egg, 1 tbsp lemon juice, 1/2 tsp vanilla extract, and sugar with an electric hand mixer until smooth.
Once the cream cheese mixture is smooth and creamy, pour it into the batter-filled pie pan and place spoonfuls of the pumpkin mixture randomly on top.
Then take a butter knife and swirl the two batters together.
Then bake in a 350 degree oven for about 30 minutes or until the cheesecake has set.
Remove from oven and let cool on the counter and then in the fridge until ready to serve (about 3 hrs).
Now I will tell you, for next time, I will half the crust batter ingredients as it was a little too thick for my liking. You can see the layers of swirly goodness in the picture below!
And that’s it! Please don’t forget to comment!!! The contest ends THIS Sunday, October 24th at midnight.