A Big Thank You to all who attended the Workshop and Open House!

Good morning! What a busy weekend it was at ScrapBugLane. We hosted our first workshop on Friday night, and then followed it up with an open house the following day! It was a very successful weekend and we want to thank everyone who came out to support us.

At the workshop, we talked shop and laughed a lot, and at the end of the night everyone left with three fully decorated jars of hot cocoa, perfect for gift giving! I hope everyone that attended it enjoyed it as much as Jodi and I did.

At the open house, we were able to preview much of our new product that hasn't hit the site yet. I don't know about you, but it sure got me in the Christmas spirit. It was great seeing old friends come out to support us and great to meet a few new ones too!

Because it was such a busy weekend, I didn't have a lot of time to think about what I was going to post to the blog. Several of you wanted the White Chocolate Pumpkin Cheesecake recipe from the workshop, so I thought I might divert a little from scrapbooking today and use the blog to post the recipe.

Thanks again to everyone that came out and supported www.ScrapBugLane.com. We appreciate each and everyone and are happy to have you as a part of our scrapping community!

Lisa


White Chocolate Pumpkin Cheesecake

1 1/2 C. - crushed gingersnap cookies (about 32 cookies)
1/4 C. - butter, melted
3 - 8 oz. packages cream cheese, softened
1 C. - sugar
3 - eggs, lightly beaten
1 tsp. - vanilla extract
5 - 1 oz. squares white baking chocolate, melted
3/4 C. - canned pumpkin
1 tsp. - ground cinnamon
1/4 tsp. - ground nutmeg

Almond Topping:

1/2 C. - chopped almonds
2 Tbsp. - butter, melted
1 tsp. - sugar

In a small bowl, combine gingersnap crumbs and butter. Press onto the bottom of a greased 9" springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla; beat on low speed just until combined. Stir in white melted chocolate.

Combine pumpkin and spices; gently fold into cream cheese mixture. Pour over crust. Place pan on baking sheet.

Bake at 350 degrees for 55-60 minutes or until center is just set. Cool on wire rack for 10 minutes. Meanwhile, combine the topping ingredients; spread in a shallow baking pan. Bake for 10 minutes or until golden brown, stirring twice. Cool.

Carefully run the edge of a knife around the springform pan to loosen; cool 1 hour longer and then refrigerate overnight. Store topping in an airtight container; store in the refrigerator. Add topping just before serving. Enjoy!


By the way - I wanted to mention that Jodi has released her project for the January workshop. We will be making a "LOVE" word album from BoBunny, a matching box filled with chocolate kisses, and a coordinating gift bag and gift card. You will make an entire Valentine's gift for just $35. In addition, you will receive four clear acrylic stamp singles from Imaginisce. The class is scheduled for January 25th. Seating is limited and we've already had several sign-ups! Mike will have the new info posted under upcoming events soon. Hope you can make it!