Okay maybe not the last one. I was just seeing if you were paying attention. Who knows? It might actually be good. I spent yesterday and today gathering my favorite pumpkin treats and even including a few tasty recipes for you to try.
1. Pumpkin Swirl Brownies: This is one of my favorite recipes because the combination of pumpkin and chocolate is picture and taste bud perfect. If you have visited this blog any you know that I am a fan of Smitten Kitchen. Her version of pumpkin swirl brownies are delicious!
Photo Source: Here
Here is what you need:
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour 1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1 1/2 to 3/4 cups sugar (the original recipe calls for the larger amount; I think it could be dialed down a bit)
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts (optional)
1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well. (Deb note: I used an 8-inch square, because it was what I had. It works, too, but the brownies are crazy thick and take much longer to bake, just to give you a heads-up.)
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.
5. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
6. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.
7. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
One of my favorite and very easy recipes is a pumpkin dip that is perfect for any fall occasion. You can dip fruit, use it to top little desserts or a nice spread for bread. It is very simple and only takes a few minutes to pull together.
Here is what you need:
1 (15 ounce) can of pumpkin
3/4 cup brown sugar, packed
1 tsp vanilla
1/8 tsp cinnamon
1/8 tsp pumpkin spice
6 ounces of yogurt (Plain, fat free, greek - whichever you like best)
8 ounces Cool Whip (I used light)
1. Mix together pumpkin and brown sugar. Add vanilla and spices.
2. Mix in yogurt.
3. Fold in Cool Whip.
4. Chill in refrigerator until ready to serve.
Told you it was easy!
If you are thinking about hosting a Halloween party or fall get together I have a few free printables from Hostess with the Mostess. Enjoy the cooler weather and all things that make fall the perfect season!
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