CHEESECAKE GREENIES

Seems like I always make cheesecake brownies for dessert so I decided to change the recipe around and make cheesecake 'greenies.' Instead of using melted chocolate I added extra melted butter and extra sugar, and mixed 2-3 tablespoons of matcha with the flour.  The mixture was not as thick as usual. It might have been better to substitute white chocolate for dark chocolate. Or perhaps I should have creamed the butter and sugar together, then added the eggs (instead of beating the eggs and sugar then adding melted butter.) This sounds a bit like recipe leggo! 

The 'greenies' turned out quite well anyway, and my workmates seemed to enjoy them.

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• Cheesecake Brownies (cathysfoodadventures.blogspot.com)

PUMPKIN CHEESECAKE

Pumpkin cheesecake for Halloween!

Base:
Rub or cut 2 tablespoons cold butter into one and a quarter cups flour until mixture resembles breadcrumbs. Stir in 1 teaspoon of baking powder. Mix to a stiff dough with half a cup of cold milk to which 1 teaspoon of vinegar has been added. Roll out to cover the bottom of a spring-form cake pan.
Filling:
Blend one cup of cooked pumpkin, 2 eggs, one can of sweetened condensed milk, 100grams of cream cheese, and a pinch of nutmeg in a food processor or blender until smooth.
Pour into cake pan and bake at 180 degrees C for approximately one hour. Cool in pan, and chill in refrigerator before serving.