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dining | recipes<br />
Pumpkin<br />
EVERYTHING!!!<br />
Pumpkin Spice Martini<br />
1 (1.5 fluid ounce) jigger vanilla flavored vodka (such as Stoli®)<br />
1 (1.5 fluid ounce) jigger Irish cream liqueur (such as Bailey’s®)<br />
1 (1.5 fluid ounce) jigger pumpkin flavored liqueur (such as Hiram Walker®)<br />
1 cup ice cubes<br />
1 pinch ground cinnamon<br />
1 pinch ground nutmeg<br />
Graham cracker crumbs - optional<br />
Rim a well chilled martini glass with graham cracker crumbs - optional.<br />
Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker<br />
over ice. Cover, and shake until the outside of the shaker has frosted. Strain into chilled martini glass, and<br />
garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.<br />
No Bake Pumpkin Cheesecake Cups<br />
Crust<br />
4 packs (8 bars from 8.94-oz box) Nature<br />
Valley pumpkin spice crunchy granola bars<br />
3 tablespoons packed brown sugar<br />
3 tablespoons butter, melted<br />
Filling<br />
1 package (8 oz) cream cheese, softened<br />
1/3 cup granulated sugar<br />
1/3 cup canned pumpkin (from 15-oz can)<br />
(not pumpkin pie mix)<br />
1/4 teaspoon pumpkin pie spice<br />
1/2 cup cold heavy whipping cream<br />
1 pack (2 bars from 8.94-oz box) Nature<br />
Valley pumpkin spice crunchy granola bars<br />
Place paper baking cup in each of 12 regular-size muffin cups.<br />
For crust, place 8 unwrapped granola bars in food processor; process until finely crushed. Mix crushed granola bars, brown sugar and melted butter.<br />
Press about 2 level tablespoons of mixture into bottom of each muffin cup. Freeze 10 minutes.<br />
In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth and creamy. Beat in pumpkin and pumpkin pie<br />
spice on low speed until just combined.<br />
Beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream into cream cheese mixture until just combined.<br />
Spoon and spread about 1/4 cup cream cheese mixture into each muffin cup. Cover and refrigerate about 4 hours or until filling is set and chilled.<br />
Before serving crush remaining 2 granola bars and top muffin cups.<br />
96 | OCTOber <strong>2018</strong> | www.<strong>Atlantic</strong><strong>Ave</strong><strong>Magazine</strong>.com
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