Still Blogging



Hi Guys,

You might be surprised to receive an e-mail from my blog! 🙂

You might have wondered what happened to “now at home mom”?

Well, last October, I decided to go self-hosted! YAY!

It was not easy and I’m still figuring things out.

I’ve been wanting to write a post about self-hosting, I started writing one to help bloggers but it has not been easy because I still haven’t figure everything out and would not like to confuse you guys with incomplete information.

During the transfer of my blog, I lost all my subscribers but thankfully many of you found me and re-subscribed to my blog! 🙂 thank you very much guys, it’s appreciated and thanks for your support! 🙂 For those who didn’t find me and enjoyed reading my posts, it would be nice and appreciated if you subscribe to my new blog at Thanks!

Now, for the fun part; I am still blogging about my DIY projects and stay-at-home mom experiences. Even if I had some technical issues with the “self-hosting”, I am enjoying sharing my experiences with you.

Thank you! 🙂

Pumpkin Cheesecake

Pumpkin cheesecake

cheesecake cheesecake pumpkin cheesecake pumpkin cheesecake recipe from House and home inspired pumpkin cupcake cheesecake

Believe it or not, I had never tasted pumpkin pie before and the idea never seemed very appealing to me. Most of the blogs I follow, have mentioned pumpkins this month in some dish or dessert, they all look delicious, so I thought, why not try one myself. Turns out well, I remember seeing a pumpkin cheesecake recipe on the October 2012 House and Home issue (page 205), the pumpkin cheesecake picture appealed to me (looked yummy and I LOVE cheesecake).

Remember, in one of my earlier posts, I did some sweet mini pumpkin cakes, but those weren’t made out of pumpkin, so I wasn’t scared of eating them! 🙂

pumpkin cheesecake

pumpkin cupcakes

This time, I have to admit, I was a little nervous when I went to the supermarket to get some ingredients because I wasn’t sure if I was going to like the cake and if it would turn out good enough  for us to eat, I am not an expert when it comes to cheesecakes or baking, but writing this blog has opened me to new experiences and for those who know me very well, you know I like sharing and eating. So, here it goes: please let me share with you this recipe, PUMPKIN cheesecake.

P.S.: No pictures of the whole-finished cake will be shown to you guys 😦 , because I didn’t like how the entire cheesecake looked, it was ugly but yummy!  has a similar recipe in their website to the one in their October issue, you can get access to it via :


For the crust:

. 1 1/4 cups ground gingersnap cookies

. 1/4 cup unsalted butter, melted (I used the Lactantia, Semi-Salted Butter)

For the filling:

. 3 of the 250-g pkg. cream cheese (at room temperature)

. 1 cup granulated sugar

. 2 tablespoons of all-purpose flour

. 1/4 tablespoon of salt

. 1 cup canned pumpkin purée ( I used E.D. Smith purée, recommended by my sister-in-law)

. 1/2 tablespoon of ground cinnamon

. 1/4 tablespoon of nutmeg

. 1/8 tablespoon of ground cloves

. 1 tablespoon of pure vanilla extract

. 3 large eggs (at room temperature)

. whipped cream (only for garnish)

ingredients for pumpkin cheesecake recipe


. Start by preheating your oven at 350 degrees (if you have a convection oven, I recommend reducing the temperature by 25 degrees, we all have different ovens, so please make sure it doesn’t overheat

. Grease the pan (this recipe is for a 9” pan)

. Prepare the crust by mixing cookie crumbs with butter in a bowl until moistened

prepare for crust by crushing gingersnap cookies into bowl

. Pat evenly into the bottom of your pan to make your crust

. Bake for about 10 minutes (depending on your oven) until is browned

. Prepare the filling by mixing sugar and cream cheese in a bowl (or use a stand mixer fitted with a paddle), beat until is smooth.

. Add pumpkin purée, spices and vanilla extract to the mix and mix until is smooth

. Add 3 eggs to your mix until is all blended (add one egg at the time)

. Pour filling on top of crust, smooth out the top  (there was some filling left, enough to prepare 12 medium size cupcakes)

pour the filling for cupcakes

. Bake for 55 to 60 minutes at a lower temperature: 325 degrees or 305 degrees if using a convection oven.

bake pumpkin cupcake and cheesecake

. Let pumpkin cheesecake cool for 1 hour (House and Home recommends to let cheesecake cool in oven for 1 hour, then at room temperature and to cover and refrigerate)

. Add icing and/or whipped cream when serving

I served the pumpkin cheesecake Sunday evening after supper to my hubby and he loves caramel and chocolate, so, I heated caramel sauce for 10 seconds in the microwave and added on top of the icing and whipped cream with 1 chocolate chip (I was trying to imitate those big chefs, but did not succeed)

We both loved it, and I can now say, I am a fan of pumpkin cheesecakes! Hope, this encourages those whom are reluctant to try pumpkin in their cakes, to give it a try, like me!

Thanks again for stopping by!


pumpkin cheesecake and whipped cream

IKEA BILLY Bookcase Revamped (simple and small DIY projects)

Step by Step IKEA Billy bookcase

  IKEA BILLY BOOKCASE Revamped We are back home! We came back to our house last Friday afternoon, after three, almost four weeks of kitchen renovation. So, my old habits came back too, looking to decorate with inexpensive accessories and attempt simple and small DIY projects around the house. In this post, I will show […]

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Giant cupcake

Giant cupcake

Just want to share with you guys some pictures of this giant cupcake, I baked yesterday! Last weekend, I bought this giant Wilton cupcake pan from Sears, I tried it with Duncan Hans cake mix (white and chocolate). I love how it turned out. I will be using this pan very often.      These […]

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Apples dipped in chocolate

Apples dipped in chocolate

Last evening, I prepared this easy and delicious kid-snack for my nephew: Apples dipped in chocolate. This recipe took around 15 to 20 minutes to prepare.   Ingredients: . 3 apples . 5 oz. of hershey’s chocolate chips (you can choose dark chocolate instead) . 3 sticks (for the stem) . sprinkles Directions: . Wash your […]

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Sweet mini pumpkin cakes inspired by Family Circle magazine for Thanksgiving or Halloween!

mini pumpkin cakes

    Last evening, I picked up a magazine “Family Circle”  from our local supermarket magazine stand. I picked up the November issue, the cover got my attention, with mini pumpkin cakes. So, I knew, I had to prepare it for Thanksgiving, coming this next Monday. I bought the ingredients and went home to prepare it. This […]

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One of those days …

Running after a dog

My little boy, wasn’t himself this morning. He woke up mad. He’s usually a happy child with loads of energy, but today he wasn’t feeling great. Every day of the week, we follow the same routine: he wake’s up, brushes his teeth, drinks his milk, eats his breakfast, plays with his toys, plays with his […]

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Choosing a new kitchen backsplash

Backsplash inspiration

OK, I know, I’ve mentioned this many times before in my tweets, we are having a complete kitchen and living room renovation in our tiny townhouse. The renovation should be over very soon, I’m at the point, where I can’t wait to see the final result, but we still need to wait a couple of […]

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Chai-Spiced Layer Cake with Meringue Icing recipe from INSPIRED.CA

Chai-Spice Layer Cake with Meringue Icing

      This Saturday afternoon, my sister-in-law Selma, came over my parents house and surprised us with a magazine in one hand and a grocery bag of ingredients in the other  (remember, I’m staying at my parents house, while our main floor kitchen and living room is being renovated) She was ready to prepare […]

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Toddler boots and accessories for Fall/Winter 2012 (for boys)

Toddler boy boots Fall/Winter 2012

Time’s up, summer is over, fall is officially here, is time to layer up! So, earlier this week, we started looking for some warm boots for my son. There are so many choices for little girls out there, the boots and shoes are so adorable. Don’t get me wrong, the choice for boys is nice […]

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