Pumpkin Chocolate Brownies

I know this is still pumpkin season... everything is pumpkin.  I enjoy pumpkin.... but don't totally love it.  These brownies are yummy.  They aren't just real easy... a few steps... but if you love pumpkin pie, you are going to love these brownies.  I LOVE chocolate and thought the chocolate was amazing in these brownies.  My teachers friends that love pumpkin pie thought they were fabulous.  I might just swirl a little more next time so the pumpkin isn't so thick in spots.  Also, be sure to bake it until done. This is an extra moist dessert - with the six eggs and pumpkin - so just make sure it is nicely done. Mine was too gooey in the middle!

 Pumpkin Chocolate Brownies (adapted from Southern Living)

1 1/4 cup semi sweet chocolate morsels

1 cup unsalted butter, cut into pieces (I used salted)

3  (1 oz) squares of unsweetened chocolate, cut into pieces

3 large eggs

1 cup plus 2 Tbsp granulated sugar

2 Tbsp cold brewed coffee

1 Tbsp vanilla extract

2/3 cup all-purpose flour

1 1/2 tsp baking powder

1 tsp kosher salt, divided

1 ( 15oz) can pumpkin

3 large eggs

1/2 cup heavy cream

1/3 cup packed light brown sugar

1 1/2 tsp pumpkin pie spice

Preheat oven to 350.  In a double boiler, bring one inch of water to a boil.  Reduce heat and simmer.  Place first three ingredients in top of double boiler over simmering water.  Cook, stirring occasionally ... 5 - 6 six minutes or until melted.  Remove from heat and cool 10 minutes.  

Whisk together 3 eggs, granulated sugar, brewed coffee and vanilla.  Gradually whisk warm chocolate mixture into egg mixture and cool 10 minutes.  

Grease a 13 x 9 inch baking with butter and dust with flour or line with parchment paper - leaving 2-3 inches over the side to form handles.  (I didn't use parchment paper - just greased and floured pan)

Sift flour, baking powder and 1/2 tsp of the kosher salt.  Whisk into chocolate mixture and pour into prepared baking pan... reserving 2/3 of the chocolate mixture.  

Whisk together pumpkin and next 4 ingredients and the remaining 1/2 tsp kosher salt.  Pour over brownie mixture.  Top with the remaining 2/3 cup brownie mixture.... swirling batter 3 times in one direction and three in the other - with a knife or wooden spoon. 

Bake at 350 for 45 - 50 minutes or until a tester inserted in the center comes out clean.  Cool completely on a wire rack, for about two hours.  If using parchment paper, use parchment paper handles and lift out of the pan.  Cut into 24 squares.  

Note - To make ahead, refrigerated cooled uncut brownies, uncovered, overnight and cut into squares while cold!

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Pumpkin Bars

When I first moved to Omaha, my new friend Mary gave me this easy recipe for yummy Pumpkin Bars.  I made these Thursday and my girls were diving in before I even put the frosting on.
I took some to share with the preschool teachers - they were a big hit - very moist!!

Pumpkin Bars

1 cup vegetable oil
2 cups sugar
4 eggs, slightly beaten
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp soda
2 tsp cinnamon
1  15 oz can of pumpkin

Cream Cheese Frosting

3 oz cream cheese, softened
2 Tbsp butter, melted
2 cup sifted powdered sugar
add 1 Tbsp mil or enough to reach desired consistency

Mix first three ingredients and add pumpkin; mix well - add dry ingredients and mix well.  Spread into a ungreased ( I sprayed mine with Pam) jelly roll pan ( 15 x 10 x 1).  Bake at 350 for 25 minutes or until center is firm and a toothpick comes out clean.  Cool on wire rack.  Spread with a thin layer of cream cheese frosting.

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Pumpkin & Wild Rice Soup

Love this new Fall recipe!  I got this recipe from Caleb and Suz - friends from church.  I was wanting to try a Pumpkin Soup of some sort and this sounds like just the one.  I knew my family would want some meat... so I added a some chicken and a few spices!  I took some extra to share with my preschool teacher friends and they also loved it!

Pumpkin and Wild Rice Soup

1 cup chopped onion
1 Tbsp butter
4 cups chicken broth
1   16 oz can pumpkin
1 1/3 cups cooked wild rice (I used Uncle Ben's original and used almost all of the rice)
1/8 tsp white pepper
1 cup heavy cream
snipped chives or parsley for garnish

I also added:

diced cooked chicken
1/2 tsp salt
1/4 tsp pumpkin pie spice

Garnish with parsley or chives.  I made Pumpernickel croutons and they were amazing (see below
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Saute the onion in the butter in a large saucepan for 5 minutes.  Stir in the broth and pumpkin.  Heat, stirring occasionally, over low heat for 10-15 minutes.  Sire in the wild rice, chicken, pepper and any other seasonings.  Continue to heat for another 10 minutes.  Stir in the cream and heat through - do not boil.  Garnish with chives or parsley and served immediately.

Note: 2 cups of cooked butternut squash can be substituted for pumpkin

Pumpernickel Croutons

4 cups cubed pumpernickel bread
4 Tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp kosher salt

Cut up pumpernickel bread into cubes.  Melt butter in microwave.  Add garlic powder and kosher salt to melted butter.  Pour over cubed bread and toss gently until coated.  Bake at 375 for 10-15 minutes or until crisp.  Allow to cool.  Enjoy snacking on these yummy croutons.  

Printable Versionhttps://docs.google.com/document/d/1_yFdz4u0R4LclxWl5Nl2vzQGZpw_meS28YPTmZ2FMGw/edit?usp=sharing

Pumpkin Bread Pudding with Warm Caramel Sauce

I know we are all stuffed from a wonderful Thanksgiving feast but I just have to share this recipe  - it is.... AMAZING!  I am not even a huge fan of bread pudding but this recipe - especially with the warm caramel sauce is heavenly.  Another perfect holiday recipe for you to enjoy.  I made this in a round deep casserole dish.  I like more crunchy top layer so I would probably make it in a smaller rectangle dish in the future. The caramel sauce is a wonderful addition - perfect for a bowl of ice cream too!

My friend Barb got this recipe from her sister.  I made this several years ago and tucked the recipe away.  I am sorry I didn't share it with you sooner!  Enjoy!

BREAD PUDDING

2 Cups half-half

1-15 oz can pumpkin—use ¾ of can

1 cup and 2 Tbsp brown sugar

2 eggs

1 ½ tsp pumpkin pie spice

1 ½ tsp cinnamon

1 ½ tsp vanilla

10 cups cubed Hawaiian bread

Mix together and bake in round casserole dish for 1 hour at 350 degrees.

Caramel Sauce

1 ¼ cups brown sugar

1 stick butter

1/2 cup whipping cream

Whisk together and add cream stirring until sugar is dissolved and creamy.

Serve warm caramel sauce over the Bread Pudding.

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Pumpkin Gooey Butter Bars

I have been making Gooey Butter Bars for years - my recipe is called Neiman Marcus Bars ... cause they are so "rich". However, I have found that most people call this recipe Gooey Butter Cake/Bars. I was in St. Louis for volleyball this past March and found out that this Gooey Butter Cake originated in St. Louis, Missouri. There is a coffee shop in downtown that has tons of different varieties - chocolate, strawberry, peanut butter and so on. I was searching online for a new variety and found this Paula Deen' variety on the Food Network. I think it turned out great - I sprinkled some powdered sugar on top for a nice finished look. This will be a fall staple in our house!

Pumpkin Gooey Butter Cake

Cake Ingredients

1 18 1/4 oz pkg yellow cake mix
1 egg
1 stick butter, melted

Filling Ingredients

1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
1 stick butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350. combine cake mix, egg and butter with an electric mixer. Pat mixture into a greased 9 x 13. In a large bowl, beat cream cheese and pumpkin til smooth; add eggs, vanilla and butter.. beating together; Add powdered sugar, cinnamon and nutmeg and mix well. Spread filling mixture over cake batter and bake for 40-50 minutes. Make sure not to over bake. Serve with whipping cream! I did sprinkle it with a little powdered sugar! Enjoy!

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Amazing Pumpkin Bread

I have had this recipe for several years but not totally sure who gave it to me. I am working on my source. Whoever sent it to me called it "Aunt Katie's Pumpkin Bread". Well I love Aunt Katie - this is so yummy and moist! I highly recommend it. I made it in a bundt pan with pecans and we loved it.

Pumpkin Bread

2 sticks butter, softened
2 2/3 cups sugar
3 eggs, slightly beaten
1 tsp. vanilla
2 1/2 cups flour
1 tsp cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground cloves
2 tsp. baking powder
1 tsp. baking soda
1 can pumpkin
1 cup chopped pecans

Grease and flour bundt pan (or 2 loaves). Cream butter - add sugar and mix well. Add eggs and vanilla. Mix together all dry ingredients and add to butter/sugar mixture. Add pumpkin and nuts. Bake at 350 for one hour. Enjoy!

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Pumpkin Playdough

As I mentioned in an earlier post, I teach 3 year old preschool. This is my 9th year and I love it. The children really enjoying playing with homemade playdough. We are going to enjoy Pumpkin playdough this next week - just before going to the Pumpkin Patch.

Pumpkin Playdough

Place in a medium size pan -

1 cup water
1 Tbsp. oil

Mix together and add:

1 cup flour
1/2 cup salt
2 tsp. Cream of Tartar
2 tsp. Pumpkin Pie Spice
1 tsp. cinnamon

Add the dry ingredients to the liquid in the pan. Cook over medium heat, stirring constantly, until mixture holds together and pulls away from the side of the pan. Spoon out onto counter and knead for about one minute. I sprinkled a little flour on my counter - knead in with the playdough until just right texture. Allow to cool and quickly store in an airtight container so not to dry out.

**I 5x this recipe for my preschool class. This is great for making at home too. My girls loved it when they were little!