A new blog!!!

Hi All!

I'm very pleased to announce that my two blogs, Olive and Lemon and Sweet Secrets have now come together in a fabulous culmination of culinary joy! Check out Gourmet Gal - a culmination of all that's good in my kitchen: from the sweet to the savoury to the absolutely sublime!

All the wonderful recipes I've already shared can be found there, along with new goodies I'll be adding almost daily! So stop by and say hi - you'll be glad you did!

See you soon!

Ally aka 'Gourmet Gal' (http://www.allyskitchen.blogspot.com)

Please note: I'll only be posting on Gourmet Gal going forward, so please update your favourites & bookmarks accordingly. Thanks for your support!!!

Sweets by Ally Event!!!

Hi All!

Sweets by Ally is pleased to announce that we'll be on hand at the YRMG Christmas Craft Show and Sale at the Glenway Country Club in Newmarket, Ontario!

This Saturday, November 15th from 10am to 3pm, shoppers will have the opportunity to get a head start on their holiday shopping with fabulous crafts, presents and decorations - and of course, delicious chocolate bark from Sweets by Ally. For more details on Sweets by Ally treats - check us out online at http://www.sweetsbyally.com!

Hope to see you all there!

Glenway Country Club
470 Crossland Gate, Newmarket ON
(south side of Hwy 9/Davis Drive betwen Bathurst & Yonge St)

Pumpkin Cheesecake

Put away the pie dish and break out the springform pan! Here's a sweet twist on a Thanksgiving classic: Pumpkin Pie Cheesecake. Topped with whipped cream, or just served on it's own, the classic taste of pumpkin, cinnamon and nutmeg will make this treat a new tradition for your holiday table.



Pumpkin Pie Cheesecake

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup plus 1 tablespoon sugar
3 8-ounce packages cream cheese, softened
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream


1. Preheat the oven to 350 degrees F.

2. Make the crust by combining the graham cracker crumbs with the melted
butter and 1 tablespoon sugar in a medium bowl. Stir well enough to
coat all of the crumbs with the butter, but not so much as to turn the
mixture into paste. Keep it crumbly.

3. Press the crumbs onto the bottom and about two-thirds of the way up
the sides of a springform pan. You don't want the crust to form all
of the way up the back of each slice of cheesecake. Bake the crust
for 5 minutes, then set it aside until you are ready to fill it.

4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and
vanilla. Mix with an electric mixer until smooth.

5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue
to beat until smooth and creamy.

6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will
turn a bit darker at this point. Remove from the oven and allow the
cheesecake to cool.

7. When the cheesecake has come to room temperature, put it into the
refrigerator. When the cheesecake has chilled, remove the pan sides
and cut the cake into 8 equal pieces. Use dental floss to make a
clean cut.

Serve with a generous portion of whipped cream on top.