Peanut Pad Thai

After a bit of experimenting, my Mom and I came up with the perfect Peanut Pad Thai recipe. It has been my family's favorite dish since we first made it. It's actually easy to make and is extremely delicious.

Peanut Sauce 

1/2 cup and 1 tablespoon and 2 teaspoons rice wine vinegar

1/2 cup and 1 tablespoon and 2 teaspoons vegetable oil

1/2 cup creamy peanut butter

1/4 cup and 2 teaspoons soy sauce

1/4 cup and 2 teaspoons brown sugar

3 tablespoons and 1/2 teaspoon minced fresh ginger root

2 tablespoons and 1-1/4 teaspoons minced garlic 

2 tablespoon Sriracha Hot Chili Sauce (optional) 

2 tablespoons Sanbal Oelek Ground Fresh Chili Sauce (optional)

I found this sauce recipe (originally meant for Asian Coleslaw) at this website: allrecipes.com

I changed the recipe a little by adding the Sriracha sauce and the ground fresh chili. 

After the Peanut Sauce....

1) Finely chop 2 or 3 cups of red or green cabbage 

2) Finely chop 1 or 2 tablespoons of cilantro 

3) Fry 2 eggs in a pan with some of the fresh chili sauce 

4) Stir fry shrimp or beef 

5) Cook rice noodles (bring water to a boil, let noodles sit in hot water until soft, drain and rinse noodles with cold water immediately)

6) Add all the ingredients together in a pan or bowl and mix together. I typically don't use all of the sauce. 

7) Sprinkle chopped peanuts and cilantro on the top and enjoy.

In the pictures below, I made a vegetarian pad thai which is just as delicious! 

Mini Pumpkin Spice Cheesecakes

I've been wanting to make these for so long! I combined and altered a few different recipes to create these little beauties. They are gluten-free and the perfect size for one! 

Mini Pumpkin Spice Cheesecake Recipe 

(makes about 13)

Cheesecake Crusts

3/4 cup nuts (I used a mix of walnuts and pecans)

1/2 cup sugar

2 1/2 Tablespoons butter (soft)

1) Blend nuts in food processor or blender until finely ground

2) Put the blended nuts into a bowl and mix in the sugar and butter

3) Line a cupcake pan with 13 cupcake liners. (I used foil liners) 

4) Spoon about 1 tablespoon of the nut mixture into each cupcake liner

5) Press the mixture down into each liner with your fingers or a spoon

6) Bake crusts for 8-10 minutes at 350 degrees (take them out right when they get a bit brown on the edges)

7) Set aside and allow them to cool

Cheesecake Filling

One 8 oz. package of softened cream cheese

1/2 cup pumpkin puree

1 egg and 1 egg white
1/4 cup brown sugar
2 1/2 tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
pinch of ground gloves

1) Put all the ingredients into a mixer and mix on medium until all the ingredients are mixed together. (make sure the cream cheese is soft so it mixes well)

2) Spoon the filling into the cupcake liners (divide the filling evenly among the 13 liners) 

3) Put the little cheesecakes in the oven at 375 and bake for about 15 minutes

4) Take out your cheesecakes, let them cool on the counter, and then place them in the fridge. Allow them to chill at least 2 or 3 hours before you eat them. They are best if chilled overnight. 

Cheesecake Topping

1 cup heavy whipping cream

1 large spoonful of caramel

1) Heat the caramel up in the microwave for a few seconds

2) Put the cream and caramel into a mixer and mix on high until peaks form

3) Put the whipped cream into a large plastic bag and cut off the tip

4) Pipe the whipped cream onto the cheesecakes before serving or simply spoon it on top

*Sprinkle cinnamon on top before serving (optional!) 

*I also like to remove the cupcake liner before serving