Esquire

Esquire's Augmented Reality Issue

.....

GO BUY THIS RIGHT NOW!

As soon as I heard about this issue I had to go get it. I was skeptical about it working, but I was very very wrong. It not only works it's ridiculously amazing!

This is by far the most ingenious idea to come from the minds of our entertainment district.

The issue lets you hold up sections of the book that have the white and black box to your web camera and it reads it! Depending on the corresponding codes you get different 'video clips' you could say.

Robert Downey Jr. was clearly the only way to go for the star of this book (I mean come on! He's Tony Stark!)

The software for the magazine is smart enough that it can read sometimes 24 hours later and give you something new, A.K.A the section on jokes by the lovely Gillian Jacobs.

There are even advertisements that you can scan in!

Definitely a great buy! I hope they come out with more!

Pumpkin Cheese Cake

For Halloween I decided to make some

Mini Pumpkin Cheesecakes with handmade whip cream!

These are really easy to make and are a real crowd pleaser!

I decided unlike a lot of other cheesecakes I wasn't going to make more of a mess and make a crust by crushing any cookies. Instead I used ginger snap cookies. It really adds a nice flavor to the cheesecakes. I also don't have any fancy mini cheesecake tins so I just used a 12 and a 6 cupcake tin (so this makes 18 cheesecakes) and lined them with cupcake paper. If your worried about them sticking add some nonstick spray. I didn't use any and I think they turned out fine!

Ingredients:

18 Gingersnap cookies

1 (8 oz. ) pkg. cream cheese, softened

1 cup Pumpkin Pie Filling *the canned one*

1/2 cup Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

1 teaspoon Vanilla

2 Eggs

350 mL Whipping Cream

1 tablespoon Sugar

- Place your ginger snap cookies at the bottom of each cupcake paper.

- Preheat oven to 325 Degrees

- In a large bowl use an egg beater and beat the cream cheese until it is smooth.

- Add the pumpkin, sugar, spices and vanilla and continue to beat.

- Add the eggs and continue to blend until everything is smooth.

- Pour the batter into each cupcake tin until it is a little over half way full (i used an ice cream scoop to measure)

- Put them into the oven and cook for about 20 - 25 minutes. This isn't a poke with a stick and it comes out clean type of thing. Your just trying to set the mixture so it isn't soupy.

- Take then out and let them cool in their tins, DONT REMOVE UNTIL THEY ARE COOL.

- Then place them in the fridge.

WHIPPED CREAM:

- Pour milk and the little bit of sugar into a large bowl and start beating on low, slowly raise the pace on your egg beater until you get to medium high. It will eventually get thick and start to bubble up.

- It can take some time so don't worry if it doesn't work right away! If it just never works, add a little more sugar and keep going.

- DO NOT BEAT IT TOO MUCH THOUGH! If it gets very thick it will look like butter and taste like butter, which doesn't taste so great.

- Once its thicken put it in the fridge and let it chill to set up a bit more

- Then add as much as you want to each cheesecake and sprinkle on a little extra cinnamon and eat up!