Layered Pumpkin Cheesecake Brownies

I found one lonely can of pumpkin at the grocery store this week. (Is everyone else still having a hard time finding it?) I decided I'd better make something really good with that one can, just in case I can't get any more for a while. I came across this recipe on Cookie Madness: Layered Pumpkin Cheesecake Brownies. (Her pictures are much better than mine.) Wow. These are so delicious. Also totally worth the pregnancy-induced heartburn they brought on later. Maybe that will keep me from eating the entire pan tomorrow.

Pumpkin Cheesecake Filling:

12 oz. cream cheese, softened

6 Tbs. brown sugar

2 Tbs. granulated sugar

3/4 c. canned pumpkin

1 large egg plus 2 Tbs. beaten egg

1/2 tsp. vanilla

3/4 tsp. pumpkin pie spice

1 1/2 Tbs. flour

Brownies Batter:

2 sticks butter

1/4 tsp. plus a tiny pinch of salt

1 1/2 c. granulated sugar

3 large eggs

1 tsp. vanilla extract

1 1/2 c. bittersweet chocolate chips, melted and cooled

1 c. flour

Preheat oven to 350 degrees. Line a 9-inch square pan with foil and spray with cooking spray. (I didn't line the pan, just sprayed with cooking spray.)

Make the pumpkin filling first. Beat the cream cheese and sugars together with a mixer, then reduce speed and beat in the pumpkin, egg, vanilla, and pumpkin pie spice. Stir in the flour. Set aside.

In a second bowl, beat the butter, salt and sugar until creamy. Beat in the eggs and vanilla. Stir in the melted chocolate chips, then stir in the flour. Pour all but about 3/4 c. of the chocolate mixture into the pan.

Spoon the pumpkin mixture evenly over the brownies layer. Drop reserved brownie batter over pumpkin to give the brownies a marbled look. Bake on the center rack at 350 for 45-50 minutes or until the brownies test done. That is, when a skewer inserted near the center comes out clean. Let cool for about two hours at room temperature, then chill for a few hours or overnight. Cut into 16 squares.

*I used semisweet chocolate chips because that's what I had in the pantry. I also needed to bake mine close to an hour. I don't have a 9x9 pan, so I used an 8x8 and then put a little of the batter into a small loaf pan. The brownies definitely would have spilled over the top if I had tried to pour it all into the 8x8 pan. Just a warning.

Rosemary Potato Rolls

I used left over mashed potatoes to make these super soft super good rolls. And is there anything better than the smell of rosemary wafting throughout the house? Okay, maybe we could argue that the smell of chocolate brownies is better, but it would be a close call. The girls had fun making snake ropes which turned into these fun-shaped rolls.

Ingredients:

1 1/8 cups warm water

2 tablespoons olive oil

2 tablespoons powdered milk

1/2 cup mashed potatoes

1 tablespoon white sugar

1 teaspoon dried rosemary, crushed

1 teaspoon salt

3 cups bread flour

1 1/2 teaspoons yeast

1 tablespoon cornmeal

1 egg, beaten

1 teaspoon kosher salt

Directions:

Add all ingredients except cornmeal, egg, and kosher salt in bread machine in order listed. Select Dough cycle and Start. When cycle is done, divide the dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter and lightly sprinkle with kosher salt. Bake at 375 degrees for 15 to 20 minutes.

Pannacotta (Italian Cream)

We had this dessert at book club last month and it was delicious! It's a little custard-like and wonderful served with fresh berries. The pannacotta would be really pretty layered with berries in a nice clear bowl or glass.

Pannacotta (Italian Cream)

Step 1: Sprinkle gelatin over water and let sit -

2 Tbs. cold water

1 tsp. unflavored gelatin

Step 2: Mix together in a separate bowl -

1 c. sour cream

1 tsp. vanilla

1 pinch of salt

Step 3: Mix together in a saucepan -

1 c. heavy cream

2/3 c. granulated sugar

1 tsp. lemon zest (optional)

Bring cream and sugar to a boil, whisk until sugar is dissolved. Whisk hot ingredients into sour cream mixture. Stir in gelatin mixture. Refrigerate in a bowl. Serve in small dishes, layered with fresh berries. Serves 4.

Basil Pesto

In my nutrition education counseling class, I have on Fridays my teacher always makes us food! This is what we had this week and it is so good! She always gives us the recipe too! I got the basil and the bread at the Gardener's Market on Saturday and it made it really inexpensive and really fun!

3 C Fresh Basil, loosely packed
1/3 C Pine Nuts (I used almonds cause they are cheaper!)
1/3 C Olive oil
1/3 C Parmesan cheese, grated
1-2 Cloves fresh Garlic, minced
1/2 tsp Salt

Place all ingredients in food processor or blender, pulse until uniform consistency, but with some texture remaining.

Use on pasta, pizza, as a spread, as filling in breads, etc.
Pesto can be kept in the refrigerator for a few days or frozen for longer storage.

*I made about 1/3 of the recipe because it is very flavorful and a little bit goes a long way! But for a pizza sauce or for pasta I would make the amount in the recipe.

Muffins That Taste Like Donuts

I like to eat donuts in the fall so when I found this recipe from Tasty Kitchen, I decided to give it a try. I think they do taste just like cake donuts, but Dave thinks they taste like snickerdoodles. Either way, they are good and a nice change from my regular muffin recipes. The girls had fun dipping the tops in the butter and cinnamon/sugar.

Ingredients:

1 3/4 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/3 cup oil

3/4 cup white sugar

1 egg

3/4 cup milk

Topping:

1/4 cup butter

1/3 cup white sugar

1 tablespoon cinnamon

Directions:

Combine flour, baking powder, salt, nutmeg and cinnamon; set aside. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Bake at 350 degrees for 15-20 minutes. Meanwhile, melt the butter in a bowl. Combine the white sugar with the cinnamon in another bowl. Shake muffins our while still hot. Dip muffins in butter, then into the cinnamon/sugar mixture. Let cool. Makes 12 regular muffins or 24 mini muffins.