Tons of thanks coming from A&M
We usually try to be witty & pithy in our newsletters so that you will keep opening them & read to the end. However, we would like to take this opportunity to give thanks for YOU - past, present & future clients as well as friends & colleagues who support & refer us.
We are blessed - THANK YOU!!!!!
ps. promise to be back to our silly selves next time with a GREAT give-a-way
Ana and Melissa are growing.....
Not in girth but in numbers!
Josephine Cunningham has joined our team as an agent serving the Northern Virginia market.
Josephine was born and educated in Ireland. She moved to the US in 1985.
Having worked the past three decades in customer service related fields, she truly understands the value of building trust, meeting and exceeding client expectations and the importance of long term relationships.
She currently lives in Springfield, VA with her two daughters. She loves to bake so you can expect some Irish scones along with the keys to your new home.
Looking for something different to make for Thanksgiving dessert?
We would tell you how good it is, but it is rude to talk with your mouth full.
So just imagine we're enthusiastically holding two thumbs up.
Pumpkin Chocolate Cheesecake Bar
e want to tell you how delicious this bar i 1/2 cup plus 2 tablespoons butter 2 cups chocolate crumbs Two 8-ounce packages cream cheese, full fat 1 large egg 3/4 cup canned pumpkin 3/4 cup granulated sugar 1 teaspoon ground ginger 1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup dark chocolate chips
1. Preheat the oven to 350°F.
2. In a small pot over medium heat, melt 1/2 cup of the butter. Pour it over the chocolate crumbs in a medium mixing bowl and use a wooden spoon or spatula to combine and evenly coat the crumbs.
3. Press the chocolate crumbs firmly into a buttered 9- x 9-inch pan, lined with parchment paper, to create the base. Bake for 10 minutes. Remove from the oven and set aside.
4. In a stand mixer fitted with a paddle attachment, cream the cream cheese until light and fluffy. Scrape down the sides of the bowl and add the egg, pumpkin, sugar, spices and salt. Beat again to combine until smooth. Scrape down the sides of the bowl at least once during this process.
5. Pour the batter over the chocolate base and return it to the oven to bake for another 30 minutes, or until the filling is firm to the touch.
6. Remove the bars from the oven and allow it to cool completely.
7. Meanwhile, in a double boiler over medium heat, or a small heatproof bowl set over simmering water, melt the chocolate chips and the remaining 2 tablespoons butter. Pour the melted chocolate over the top of the cooled pumpkin layer and use a small offset spatula to help spread it evenly. You can give the pan a light tap on the edge of the counter to help settle the chocolate in one smooth layer.
8. Place the pan in the refrigerator for about 30 minutes so the chocolate sets up.
9. Once the chocolate has set, run a knife along the edges of the pan that aren't lined with parchment paper. Use the parchment handles to carefully lift the slab from the pan in one piece. Then use a large chef's knife to cut the slab into 16 bars.
MAKES 16 BARS