Fina Pico Mortgages

10/24/2019

Wanting to take the kids somewhere fun this weekend? Check out these local hotspots for pumpkin patching. Hope to see you there.
https://buff.ly/2Vn8fbO

10/17/2019

10/10/2019

I found this recipe while looking online for delicious fall-based goodies. My mouth couldn’t help but water; so, I decided I needed to share it with all of you. https://buff.ly/3101qhk
Ingredients
Gingersnap Crust
1 3/4 cups gingersnap crumbs (about 40 cookies)
1/4 cup packed dark-brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
Pumpkin Layer
1 8 ounce cream cheese, softened
1 15 ounce can pumpkin
1 1/12 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Whipped Topping
2 cups heavy cream
2 tablespoons granulated sugar
1/2 cup pecans, chopped (optional)

Instructions
Preheat oven to 350 degrees.
CRUST
In a large bowl whisk together gingersnap crumbs, brown sugar, flour and salt. Add melted butter and stir until mixture is well combined. If the crumbs are not holding together then add a tablespoon of water. Press crumb mixture on the bottom of an 9 X 13 inch pan. Place in the freezer and chill for 10 minutes. Bake for 7-10 minutes and cool on a wire rack.
PUMPKIN
In a large bowl beat the cream cheese until fluffy. Gradually add the brown sugar until well combined. Add pumpkin, vanilla and pumpkin pie spice and mix well. Put in refrigerator until crust is cool. Put pumpkin on cooled gingersnap crust.
WHIIPPED TOPPING
In a large bowl on medium-high speed beat cream until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form. Top pumpkin layer with whipped cream. Refrigerator for at least 3 hours. Garnish with chopped pecans and serve.

Credit: thefoodieaffair