Hidden Oaks Apartments

9 more days until judgement... #doordecoratingcontest #halloween #picoftheday #photooftheday #igers #norcal #buttecounty #chicocalifornia #downtownchico #leasing

9 more days until judgement...

No-Bake Pumpkin Cheescake INGREDIENTS: FOR THE CRUST:... 1 1/2 c. finely crushed gingersnaps 2 tbsp. granulated sugar 5 tbsp. butter, melted FOR THE FILLING: 1 c. heavy cream 2 (8-oz.) blocks cream cheese, softened 1 (15-oz.) can pumpkin puree 1 c. powdered sugar 1 tsp. pure vanilla extract 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. kosher salt DIRECTIONS: - In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. - Pour into a 8 springform pan and pat into an even layer. - In a medium bowl, beat heavy cream to stiff peaks. - In a large bowl beat cream cheese until light and fluffy. - Add pumpkin puree and beat until no lumps remain. - Add powdered sugar and beat again until no lumps remain. - Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. - Add whipped cream and fold in until just combined. - Pour batter over crust and smooth top with an offset spatula. - Refrigerate until set, at least 4 hours and up to overnight. - Serve with whipped cream and crushed gingersnaps.

Brown Suger Pumpkin Spice Pumpkin Seeds: Ingredients: - Deselect All... - 2 cups raw pumpkin seeds (from 1 large pumpkin) - 1/4 cup dark brown sugar - 2 tablespoons unsalted butter, melted - 2 teaspoons pumpkin pie spice - Pinch of kosher salt Directions: - Preheat the oven to 300 degrees F. - Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff. - Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes. - Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated. - Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes. - Let cool, then break up into pieces before serving.

APPLE PUMPKIN BUTTER: INGREDIENTS 2 1/2 lb. apples (we used Golden Delicious and Gala) 1 15-oz can pure pumpkin... 2 tsp. pumpkin pie spice 1/4 c. apple cider DIRECTIONS Peel and core apples, then cut into 1-inch chunks. Transfer to a 5- to 6-quart slow cooker and fold in pumpkin, pumpkin pie spice, and cider. Cook on Low for 6 hours, then let cool slightly. Working in batches, puree until smooth.

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Treat yourself for #nationalcoffeeday!

Did you know that today is National Coffee Day? We did! Cheers!

Happy first day of #Fall! Hope you're enjoying the blue skies and cooler weather!