Miho's favorites

I'm really into Pumpkin/Kabocha for foods recently, so we eat it every day. and yesterday, I made a Pumpkin/Kabocha cheesecake again! It was soooo delicious ! so I wanted to share the recipe of the Pumpkin/ Kabocha cheesecake. Recipe of Pumpkin ( Kabocha ) Cheesecake Ingredients *  Kabocha/Pumpkin  -    1/2 *  Organic Sugar - 100g to 120g  ( based on your taste )  I put about 110g. *  Cream cheese spread :  250g *  Flour : 40g *  Milk : 200cc   (   or Milk 150cc, Half & Half 50cc ) *  Eggs  -  3 *  Olive oil or butter - about 10g How to make it ? 1. Put butter or olive oil inside of a baking pan all over, then put a baking sheet on the baking pan. 2. Heat up the cream cheese spread in the microwave until it gets soft. 3. Cut the Pumpkin/Kabocha about 3cm each and wash it with water and heat it up in the microwave until it gets soft.  4. Remove all the Kabocha skin...

Today, I would like to write about our new discovery , amazing benefits of Pumpkin / Kabochas ! Originally, my husband and I both were not so crazy for Pumpkins except for pumpkin pie.  But since I happened to find the recipe of pumpkin cheesecake in online recipe site,  I was curious to make it because it looks very delicious. So, last week I tried to make it.  During Halloween season, Pumpkins were everywhere but after finished the holiday,  it's all gone and it was hard to find it .  But finally we could get it in the farmer's market place  called " Sprout ". This place has both western Pumpkins  ( orange color ) and Japanese pumpkins ( dark green or almost like black color ) which is called Kabocha in Japan.    I made  a  pumpkin cheesecake  in the evening and needed to cool it down in the refrigerator all night so my husband ate it in the next morning after breakfast. Soon,  he said he got ...