Think this from all children involved (and ahem, I might have seen Jason shed a tear too)…..
The festivities began at Anni’s school party and costume parade earlier in the day…
and the halloween fun continued with friends and neighbors
Nirdesh’s first time celebrating this bizarre American holiday
Bibi, Joy, and Chris joined us and got in on the Wizard of Oz theme. Seriously, I am so dorky cuz I live for this stuff.
Thankfully Joy saved the day by remembering there was an INDOOR (can I get an Amen!) party at the park district complete with friends, games, food, a parade, and a magic show. We are all about it!
And seriously is Abishai not the most adorable lollipop guild member you have ever seen? I am considering doing his hair like this everyday!
Anni was picked as a volunteer to “ride” a magic carpet and pretty much thought it was awesome!
After all the chaos we celebrated Joy’s birthday and the awesome friend she is to our family with presies and pumpkin pecan cheesecake! Anyone who knows me knows I am not a bake (must be all the rule following required..ahh! I shutter!!). Like seriously I bake ONE thing. That is IT!!
The only exception to this rule is the one time a year I make this recipe and it is worth it y’all!
I can no longer find the recipe online so I will share the goodness here. Obviously completely stolen from a blog a few years ago but since it is no longer searchable I feel it is my duty to share this goodness with the world. And it is sooo much better when made with spices from Zanzibar!
Pumpkin Pecan Cheesecake (that has no calories and is best enjoyed when eaten with good friends or family!)
2 cups graham cracker crumbs
1/4 c sugar
6 table spoons butter, melted.
3 packages cream cheese
3/4 c sugar
3/4 c packed brown sugar
1 can pumpkin 15 oz
1/4 c heavy whipping cream
1 tsp ground cinnamon
1 tsp ground cloves
5 eggs, lightly beaten
6 tablespoons butter, softened
1 c packed brown sugar
1 c chopped pecans
Place a greased 9 in. spring foam pan on a double thickness of heavy duty foil (about 18in squae). Securely wrap foil around pan. IN a small bowl, combine cracker crumbs and sugar, stir in butter. Press onto bottom and 1 in up the sides of prepared pan.
In a large bowl, beat cream cheese and sugars until smooth. Beat in the pumpkin, cream, cinnamon, and cloves until blended. Add egg; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in of hot water to larger pan.
Bake at 325 degrees for 1 hour. For topping, in a small bowl, combine butter and brown sugar. Stir in pecans. Carefully sprinkle over hot cheesecake.
Bake 30 minutes longer or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight and enjoy!!!
So, how was your Halloween? And more importantly who is coming over for a piece of cheesecake!?!?