Helfyre's Blog - Halloween Costumes » food

The Candy Wars: The Only War Worth Fighting.

Helfyre — Mon, 08 Feb 2010 22:02:15 +0000

From the Crusades, which we’re sanctioned by the Papacy to the White Lotus Rebellion, wars between good and evil have been waging for years, or what was thought to be a good side and an evil side. In all reality neither side was good or evil; they simply had a different view on what life was about.

With all the wars waging even today, this is the only time of the year where Angels and Demons, Cops and Criminals and every type of person who should normally fight against each other can come together and fight for one greater purpose: who will get the most candy and of course to egg the occasional house that decides to hand out a Healthy Alternative; like a Banana.

So keep this in mind, it will save you hours of scrapping dried egg and silly string off of your windows; the next time you’re about to grab a sack of apples instead of that delicious 50 pack of mini chocolate bars, remember that this is the one night of the year that you can help a Lion and a Goat come together to fight for the same thing: good candy, good fun and lots of memories that do not end in bloodshed, unless you decide to come to my Halloween party, but I promise it won’t hurt….much.

Like A Fat Kid In A Cake Shop

Helfyre — Mon, 11 Jan 2010 20:05:48 +0000

Everyone knows it, although many will not admit how much they truly love food. Some people enjoy something simple like a Bologna Sandwich with Mustard, made with some delicious Wonder Bread or a hot dog with ketchup on a cool October night, around the campfire telling scary stories. Others require something that will appeal to their uptown taste buds who scream for something that cost more then $3.00, like a little lobster prepared by your favourite chef with some veggies on the side.

As for me, well I prefer something a little more rare, but will settle for some delicious Halloween Candy. Oh, how I dream about them, Tootsie Rolls prancing by, Smarties dancing by, M&Ms falling down like rain and mmmmm, the Sugar Babies I had when I was younger, I can taste them now. I would have to say that I miss Candy Corn the most. It has been years since I’ve had a piece, the wonderful Halloween colors intermingled to create something so delicious. Halloween really is the best time of year, all the excitement, candy and costumes. Maybe I should dress up next year, I think as an Angel, it’s a nice escape from what I really am….. What do you think?

Pumpkin Swirl Cheesecake

Helfyre — Tue, 08 Sep 2009 23:40:49 +0000

Cheesecake is believed to have originated in ancient Greece. Historians believe that cheesecake was served to the athletes during the first Olympic Games held in 776 B.C. However, cheese making can be traced back as far as 2,000 B.C., anthropologists have found cheese molds dating back to that period.

Alan Davidson, author of the Oxford Companion to Food, wrote that, “cheesecake was mentioned in Marcus Porcius Cato’s De re Rustica around 200 BCE and that Cato described making his cheese libum (cake) with results very similar to modern cheesecake.”

The Romans spread cheesecake from Greece to across Europe. Centuries later cheesecake appeared in America, the recipes brought over by immigrants.

Here’s a yummy Pumpkin Cheesecake recipe:

What You Need

18 PEEK FREANS Ginger Crisps (1 sleeve), crushed

1/4 cup finely chopped pecans

1/4 cup butter, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

3/4 cup sugar, divided

1 tsp. vanilla

3 eggs

1 cup canned pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Make It

Preheat oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.

Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl.

Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.

Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.