Confessions Of A Foodie: Vegan Pumpkin Cheesecake Brownies

Showing posts with label Vegan Pumpkin Cheesecake Brownies. Show all posts

Tuesday, August 11, 2020

Brownies - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to that iconic treat, brownies. What could be better? They're chocolatey, cake-like (without being an entire cake), and easy to make. Who needs a mix when they're this easy? Check out Superfast Fudge Brownies (from The Working Stiff Cookbook) and Fudgy Zucchini Brownies. (I can hear at least one or two people exclaiming what??? to that one.) Enjoy!

KATHARINE HEPBURN'S BROWNIES

This came in a recent New York Times Cooking e-newsletter. It begins, “Much like its author, this recipe is a no-fuss classic. It calls for just 1/4 cup of flour, which yields an incredibly rich and gooey brownie, and it's super easy to make. So easy, in fact, that baking a batch of these might just become part of your weekend routine.” Time: about 45 minutes; makes 12 brownies

To view this recipe online, click here.

Ingredients

1/2 cup cocoa

1/2 cup butter (1 stick)

2 eggs

1 cup sugar

1/4 cup flour

1 cup chopped or broken-up walnuts or pecans

1 teaspoon vanilla

Pinch of salt

Preparation

Heat oven to 325 degrees.

Melt butter in saucepan with cocoa and stir until smooth. Remove from heat and allow to cool for a few minutes, then transfer to a large bowl. Whisk in eggs, one at a time. Stir in vanilla.

In a separate bowl, combine sugar, flour, nuts and salt. Add to the cocoa-butter mixture. Stir until just combined.

Pour into a greased 8 x 8-inch-square pan. Bake 30 to 35 minutes. Do not overbake; the brownies should be gooey. Let cool, then cut into bars.

SUPERFAST FUDGE BROWNIES

This recipe comes from The Working Stiff Cookbook, by Bob Sloan and illustrated by Michael Klein. I absolutely love this cookbook. Even vegetarians can find plenty to love in it. The great thing about this recipe is that it really doesn't take much longer than a boxed mix, and is so much better!

The recipe starts with, "The perfect comfort food to go with your burgers. Brownies always lift the spirits. Especially these brownies. They're fast, easy, and foolproof." While I eat veggie burgers, rather than the meat version, I agree! These brownies are quick, easy, and yummy!

8 tablespoons (1 stick) butter (or margarine), cut into 4 pieces

1/2 cup Dutch-process unsweetened cocoa powder

1 cup sugar

1 teaspoon pure vanilla extract

2 extra-large eggs

3/4 cup all-purpose flour

Preheat the oven to 325 degrees F. Butter an 8-by-8-inch baking pan.

In a small saucepan over medium-low heat, melt the butter with the cocoa powder, stirring continuously until the butter is just melted. Use a rubber spatula to transfer the butter mixture to a large mixing bowl and let it cool for 2 minutes. Add the sugar and vanilla and stir with a wooden spoon until combined. Add the eggs one at a time, stirring until each is well combined. Add the flour and stir just until combined. Do not overmix.

Transfer the batter to the prepared pan and bake on the center rack of the oven for 20 minutes, or until a toothpick inserted in the center comes out clean or with tiny crumbs on it. Serve warm or at room temperature.

LAYERS OF LOVE CHOCOLATE BROWNIES

This is from FamilyTime, and begins, “Love will follow you after you try this recipe....At least chocolate-lovers will follow you!”

Serves: 16 brownies; Prep Time: 10 minutes; Cook Time: 35 minutes

View this online here.

Ingredients

3/4 cup all-purpose flour

3/4 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa

1/4 teaspoon salt

1/2 cup (1 stick) butter, cut in pieces

1/2 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs, divided

2 teaspoons vanilla extract

1 cup pecans, chopped

3/4 cup NESTLÉ ® TOLL HOUSE ® Premier White Morsels

1/2 cup caramel ice cream topping

3/4 cup NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels

Directions

Preheat oven to 350° F. Grease 8-inch-square baking pan.

Combine cocoa, flour and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Add 2 eggs, one at a time, beating well after each addition. Add vanilla extract; mix well. Gradually beat in flour mixture. Reserve 3/4 cup batter. Spread remaining batter into prepared baking pan. Sprinkle pecans and white morsels over batter. Drizzle caramel topping over top. Beat remaining egg and reserved batter in same large bowl until light in color. Stir in semi-sweet morsels. Spread evenly over caramel topping.

Bake for 30 to 35 minutes or until center is set. Cool completely in pan on wire rack. Cut into squares.

Tuesday, June 11, 2019

Brownies - Double-Post Tuesday

Wednesday, April 17, 2019

Pumpkins

While pumpkins are usually thought of as autumn food, this flavor can be enjoyed any time of year. Really, it can! (It's one of my favorite foods.)

Today's recipes includes Pumpkin Whoopie Pies and Pumpkin Alfredo Pasta. Enjoy!

PUMPKIN FLAN WITH MAPLE CARAMEL

This yumminess comes from The Barefoot Contessa (otherwise known as Ina Garten). Serves 8 - 10; level: beginner

To view this online, click here.

Ingredients

for the caramel:

3/4 cup sugar

1/3 cup pure Grade A maple syrup

1/2 teaspoon fleur de sel

for the pumpkin flan:

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 cup canned pumpkin puree (not pie filling)

1/2 cup (4 ounces) Italian mascarpone

4 extra-large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure maple extract, such as Boyajian

2 teaspoons grated orange zest (2 oranges)

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Directions

Preheat the oven to 350 degrees.

For the caramel, combine the sugar, maple syrup, and 1/3 cup water in a small, deep, heavy-bottomed saucepan. Bring to a boil, swirling the pan (don’t stir!) to dissolve the sugar. Cook at a low boil without stirring for 5 to 10 minutes, until the mixture turns a golden brown and registers 230 degrees on a candy thermometer. Watch it carefully so it doesn’t burn! Off the heat, swirl in the fleur de sel, and immediately pour into an 8 × 2-inch round cake pan (not a springform!). Set aside to cool for 30 minutes.

Meanwhile, place the sweetened condensed milk, evaporated milk, canned pumpkin, and mascarpone in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-low speed until smooth. Whisk in the eggs, vanilla, maple extract, orange zest, cinnamon, and nutmeg. Gently pour the pumpkin mixture into the pan with the caramel so they don’t combine.

Place the pan in a roasting pan large enough to hold the cake pan flat and fill the roasting pan with enough of the hottest tap water to come halfway up the sides of the cake pan. Bake in the center of the oven for 70 to 75 minutes, until the custard is just set. It will be firm but still jiggle slightly in the middle; a knife inserted into the center of the flan will come out clean. Remove the flan from the water bath, place on a cooling rack, and cool completely. Cover with plastic wrap and refrigerate for at least 3 hours. Don’t tilt the pan or the caramel will run out!

Run a small knife around the edge of the flan. Turn a flat serving plate with a slight lip over the cake pan and flip them, turning the flan out onto the plate. The caramel should run out over the flan. Cut into wedges and serve with the caramel spooned over each slice.

PUMPKIN PATCH BROWNIES

This is from Lauren Miyashiro on Delish. The recipe begins, “The sweetest pumpkin patch you ever did see.”

Total Time: 1 hour; Prep Time: 20 minutes; Level: Easy; Serves: 8 - 10.

To view this online, click here.

Ingredients

1 box brownie mix, plus required ingredients

1 c. white chocolate chips

1 tbsp. vegetable oil

green food coloring

1 can chocolate frosting

1 c. crushed oreos

Pumpkin candies

Directions

Preheat oven to 350° and line a 9-x-13” pan with parchment paper then grease with cooking spray. Prepare brownie batter according to package instructions. Pour batter into prepared pan and bake until a toothpick has moist crumbs, 28 to 30 minutes. Let cool completely.

In a small bowl, combine white chocolate chips, vegetable oil and green food coloring. Microwave in 30-second intervals until melted. Stir until smooth then transfer to a small ziplock bag and cut the tip of one corner to pipe.

Spread chocolate frosting over the brownies, then sprinkle with crushed Oreos. Using the green chocolate, pipe vines over the surface of the brownies, then scatter pumpkin candies on top of the brownies.

Slice into squares and serve.

PASTA WITH PUMPKIN SAUCE

This is from The Mayo Clinic diet.

Serves 4.

To view this online, click here.

Ingredients

2 cups whole wheat bow-tie pasta

2 teaspoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

8 ounces fresh mushrooms, sliced

1 cup fat-free low-sodium chicken or vegetable broth

1 can pumpkin puree (15 ounces)

1/2 teaspoon sage, rubbed

1/8 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

1 tablespoon parsley, dried or 3 tablespoons chopped fresh parsley

Directions

Cook pasta according to package directions.

Meanwhile, place a large skillet over medium to high heat. Add olive oil, onion, garlic and mushrooms. Cook about 10 minutes or until onion is soft.

Add broth, pumpkin, sage, salt and pepper. Reduce heat and simmer about 8 minutes. When pasta is finished cooking, drain and add it to the pumpkin mixture.

Stir to combine ingredients and sprinkle with Parmesan cheese and parsley.

Nutritional Information: Amount per serving: Calories: 220; Total fat: 4 g; Saturated fat: 1 g; Sodium: 150 mg; Total carbohydrate: 39 g; Dietary fiber: 7 g; Protein: 10 g

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

Monday, February 18, 2019

Meatless Monday

It's time for another Meatless Monday. Today's yummy recipes include Vegan Pumpkin Cheesecake Brownies and Quick Pasta Pesto. Enjoy!

BERRY COCONUT NO-BAKE CHEESECAKE

This is from Yossy Arefi in The New York Times cooking e-newsletter. Yossy wrote, “In the height of summer, turning on the oven should be considered off limits, but we still need dessert. For that, there's the no-bake cheesecake, which has all the richness of the baked version without any of the baking. Here, Biscoff cookies add a bit of spice, which pairs beautifully with toasted coconut, and we swap the heavy cream for rich, fluffy whipped coconut cream. The topping combines cooked and fresh berries for a wonderful variety of texture and flavor. Just about any varieties will work here, so use what looks best. A combination of blueberries and blackberries or raspberries is quite nice.

“Be sure to plan ahead with this recipe. The cans of coconut milk need to be chilled at least overnight, and as does the finished cheesecake before it can be sliced.”

Yield: One 9-inch cake

To view this online, click here.

Ingredients

For the Crust:

3/4 cup shredded unsweetened coconut

1 3/4 cups finely crushed Biscoff cookie crumbs (or 1 3/4 cups graham cracker crumbs and 1 tablespoon brown sugar), from about 30 Biscoff cookies or 15 whole graham crackers

6 tablespoons unsalted butter, melted and cooled

Pinch of kosher salt

For the Filling:

2 (14-ounce) cans full-fat coconut milk, chilled in the refrigerator overnight (see note)

16 ounces cream cheese, softened but still cool

2/3 cup granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon finely grated lemon zest

Pinch of kosher salt

For the Topping:

3 cups fresh blueberries, blackberries or raspberries

2 tablespoons granulated sugar

1 tablespoon fresh lemon juice

1/2 teaspoon finely grated lemon zest

Toasted coconut chips, to taste, optional

Preparation

Prepare the crust: In a medium skillet over medium-low heat, toast the coconut until deep golden brown while stirring constantly, 7 to 9 minutes. (Watch carefully to avoid burning.) Cool slightly.

In a medium bowl, combine the toasted shredded coconut, Biscoff cookie crumbs (or graham cracker crumbs and brown sugar), butter and salt. Stir until well combined, then pour the mixture into a 9-inch (23-centimeter) springform pan. Use a measuring cup or flat-bottomed glass to firmly press the mixture onto the bottom and about 1 1/2 inch up the sides of the pan. Refrigerate while you make the filling.

Prepare the filling: Turn the chilled cans of coconut milk upside-down and open them. There should be a layer of liquid visible. (If there isn’t, push aside the hardened cream to reveal it.) Pour the liquid into a storage container, and save it for another use. There should be a thick layer of coconut cream remaining in the can. Scrape the coconut cream into a bowl, leaving behind any visible coconut oil, and use an electric mixer on medium-high speed to beat it until smooth and fluffy, about 1 to 2 minutes. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, lemon juice, lemon zest and salt. Beat the mixture on low speed until combined, then turn the mixer up to medium-high and beat until just smooth, about 30 seconds. Take care not to overbeat, or the cake will not be firm enough when chilled. Add the whipped coconut cream and beat just until well combined and smooth, about 30 seconds more.

Spoon the mixture into the prepared crust and use an offset spatula to smooth or swirl the top. Chill at least 8 hours.

Prepare the topping: Combine 1 1/2 cups of the berries, the sugar, the lemon juice and the zest in a small saucepan and crush the berries with a fork or potato masher. Cook over medium heat until thick and jammy, about 10 minutes. Cool completely, then fold in the remaining 1 1/2 cups berries. Serve each slice of cheesecake with a spoonful of berries and, if using, a sprinkle of toasted coconut chips over the top.

Tip

The fat content of coconut milk varies quite a bit from brand to brand (and from can to can), but Thai Kitchen is widely available and works great. Even so, be sure to skim away any visible coconut oil to keep your finished cream as smooth as possible, and buy a bit more than you might need. Having an extra can on hand can help ward off last-minute disappointment.

EGG CINNAMON BREAD

I've been making this for years – actually, for decades – and almost always gotten rave reviews on this recipe. It got to the point that several people have specifically requested this recipe – and, if I'm visiting, it's pretty much expected that I'll bake up a batch. This recipe makes three loaves.

2 envelopes yeast
1 C warm water
1-2 T honey
1 C milk (Note: 1 cup soy milk can be used in place of the milk)
1/2 C margarine (1 stick)
2 eggs, beaten
6-7 C unbleached white flour
1/4-1/2 C margarine (1 stick)
2-3 C cinnamon sugar
1/8 teaspoon salt

Stir honey into warm water. Stir in yeast. Set aside.

Heat milk until warm. Pour into large bowl and add 1/2 C margarine, cut into 4 pieces. Stir, allowing margarine to melt. Cool to room temperature. Stir in salt, yeast mixture and eggs. Add flour, 2 cups at a time until stiff. Place dough on floured towel and knead for 4-5 minutes.

Wash and dry bowl. Oil dough, place in bowl, cover with clean towel and place out of draft in a warm place. Allow to rise for 1 to 1 1/2 hours, until double.

Melt 1/4-1/2 C margarine. Grease 3 loaf pans. Punch dough down, then divide into three sections. Roll out with rolling pin, then brush with melted margarine. Spread cinnamon sugar over melted margarine, then roll all three sections into loaves. Place in pans, place clean towel over pans, and allow to rise again for 1 to 1 1/2 hours.

Remove towel, then place loaf pans into preheated 350 degree F oven. Bake for 40-45 minutes.

BAKED RISOTTO WITH WINTER SQUASH

This comes from David Tanis in The New York Times Cooking e-newsletter. David wrote, “This is not a classic stirred risotto, in which broth is added little by little, requiring the cook to stir and stir. Instead, the rice is tossed with squash and cheese then baked under a layer of bread crumbs until fragrant and browned on top. Welcome as a hearty meatless main course, it may also be served alongside a roasted chicken. Use any kind of hard winter squash, such as butternut, kabocha or Hubbard.” Time: 1 hour; Makes 6 to 8 servings.

To view this online, click here.

Ingredients

1/2 pound winter squash

1 pound Carnaroli or Arborio rice

4 tablespoons butter, plus 2 tablespoons for greasing dish

1 medium onion, diced, about 1 cup

1 medium leek, white and tender green part, diced, about 1 cup

Pinch of saffron (optional)

Salt and pepper

3 cups squash broth (see note) or chicken broth, hot

8 ounces Gruyère or Fontina, grated, about 2 loosely packed cups

1 cup fresh ricotta

4 ounces Parmesan, grated, about 3/4 cup

2 teaspoons lemon zest

1 cup coarse dry bread crumbs

3 tablespoons chopped parsley

Preparation

Peel squash and cut into very thin slices, 1/16-inch thick. Then cut slices into flat 2-inch squares. (Reserve the scraps, including peels, to make squash stock if desired.)

Bring a large pot of salted water to a boil. Add rice and let simmer for 8 minutes so it is parcooked, with the grains still hard in the center. Drain rice in a colander, rinse with cold water, then spread on a baking sheet to cool. Heat oven to 375 degrees.

In a Dutch oven, melt 4 tablespoons butter over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add leek and saffron, if using, and stir to coat. When leek is softened but still green, after 2 minutes, add squash, stir to coat and turn off heat. Season well with salt and pepper.

Add parcooked rice, hot broth, Gruyère, ricotta, Parmesan and lemon zest, mixing gently with a wooden spoon. Pour rice mixture into a buttered 3-quart baking dish.

Sprinkle top with bread crumbs, pressing down to smooth surface. Bake for 20 to 25 minutes. Tent with foil if necessary. Garnish with parsley just before serving.

RICOTTA-BASIL STUFFED TOMATOES

This is from Vegetarian Times, and begins, “Summer favorites zucchini, corn, and basil get baked in tomato shells for a light-yet-satisfying entrée.”

Makes 8 servings.

Click here to view online.

Ingredients

8 large beefsteak tomatoes

2 large eggs

1 cup low-fat ricotta cheese

1/4 cup finely chopped red onion

1/4 cup chopped fresh basil

2 Tbs. plus 4 tsp. grated Parmesan cheese, divided

1 clove garlic, minced (1 tsp.)

1 cup corn kernels

1 cup diced zucchini plus 24 very thin zucchini slices

Preparation

Preheat oven to 350°F. Slice tops off tomatoes, and scoop pulp out of centers to make stuffable tomato shells; set aside. Discard half of tomato pulp; remove seeds from and finely chop remaining half of pulp.

Whisk together eggs and ricotta in medium bowl until smooth. Stir in red onion, basil, 2 Tbs. Parmesan, and garlic. Add corn, diced zucchini, and chopped tomato pulp; stir until combined.

Fill tomatoes just to top with 1/2 cup ricotta mixture. Sprinkle each tomato with 1/2 tsp. Parmesan, and top each with 3 zucchini slices and tomato top. Place in large baking dish.

Bake 45 minutes, or until filling is puffed up and tops are browned. Let stand 10 minutes before serving. To freeze and enjoy later: Cool stuffed tomatoes completely, then place in foil-lined baking pan. Wrap tightly in foil, then in plastic wrap, and freeze. When ready to eat, thaw tomatoes completely. Preheat oven to 350°F. Bake, uncovered, 20 to 30 minutes, or until filling is hot.

Nutrition Information: Calories: 130; Carbohydrate Content: 18 g; Cholesterol Content: 65 mg; Fat Content: 5 g; Fiber Content: 3 g; Protein Content: 9 g; Saturated Fat Content: 2 g; Sodium Content: 151 mg; Sugar Content: 10 g

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

QUICK PASTA PESTO

This was in a Weight Watchers' email several years ago. The recipe begins, “Pasta with cheese and cream sauces can rack up a lot of empty calories, but make simple substitutions, like swapping cream for evaporated skim milk, and you can enjoy your favorite pasta dishes anytime.”

POINTS® Value: 8; Servings: 4; Preparation Time | 5 min; Cooking Time: 10 min; Level of Difficulty: Easy

Ingredients

3 Tbsp pesto sauce, sun-dried tomato variety preferred

3 cup mixed vegetables, chopped, fresh or frozen

1 cup fat-free evaporated milk

4 cup cooked pasta

1 oz part-skim mozzarella cheese, shredded

Directions

Heat a large nonstick pan coated with cooking spray. Add pesto sauce and vegetables; cook, stirring until softened, about 2 minutes.

Add milk, bring to a boil and simmer for 4 to 5 minutes. Stir in pasta and cheese; cook until heated through. Yields about 1 1/2 cups per serving.

Sunday, October 28, 2018

Pumpkins

Most of us associate certain foods with certain seasons or holidays: fresh blueberries, hot dogs, and ice tea with summer, stews and soups with fall and winter. Pumpkins are also associated with fall and winter, at least in North America. Yet it is one of those foods that can be enjoyed year 'round. While its flavor wows our taste buds, the pumpkin is packed with vitamin A and loaded with fiber. It tastes good, even as it's good for you.

Here are six yummy pumpkin recipes to help you through the day (and season), including two Pumpkin Soup recipes and Vegan Pumpkin Cheesecake Brownies. Enjoy!

MARBLED PUMPKIN BROWNIES

I'm really not sure where I found the first two recipes. The brownie recipe makes 10 servings.

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup flour

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup canned pumpkin

1/2 cup coarsely chopped pecans

1/4 cup cream cheese, softened

2 tablespoons sugar

1 egg yolk

2 teaspoons whipping cream

1/2 teaspoon vanilla extract

vanilla ice cream, optional

caramel sauce, warmed, optional

Preheat oven to 350 degrees F. Butter and flour 8-inch square glass baking dish.

Beat butter in large bowl until fluffy. Gradually add brown sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed.

Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick).

Mix cream cheese, 2 tablespoons sugar, egg yolk, whipping cream and 1/2 teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping tablespoons on top of the pumpkin batter.

Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern. Bake about 35 minutes or until tester inserted into center comes out clean and top is firm.

Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 degree oven for 15 minutes before serving. Cut warm brownies into squares and serve topped with a scoop of ice cream, drizzled with caramel sauce if desired.

PUMPKIN SOUP

Prep Time: 10 minutes; Cooking Time: 20 minutes; Serves 6

2 tablespoons unsalted butter

3 tablespoons chopped onion

2 tablespoons flour

6 cups veggie broth

one 15-ounce can unsweetened pumpkin puree

one 8-ounce jar applesauce

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup heavy cream

freshly ground pepper, to taste

croutons, optional

Heat the butter in a large saucepan and saute the onions over medium heat for 3 to 4 minutes until softened. Sprinkle the flour over the onions and stir until mixed. Add the chicken broth and pumpkin and stir until smooth.

Add the remaining ingredients except the cream, pepper, and croutons. Stir well, cover and simmer gently for about 20 minutes until hot and the flavors have blended.

Stir in the cream and heat until hot. Garnish with freshly ground pepper and serve immediately with crisp croutons, if desired.

PUMPKIN BUBBLE SPICE RING

Years ago, when my family and I broke down and got cable TV. One chilly, dreary January day, I was channel surfing and ran across Breaking Bread With Father Dominic on the Food Network. Unfortunately, his show no longer airs on the network.

This recipe and the next were from Breaking Bread.

YIELD: 1 ring; about 12 servings.

2 1/2 cups all-purpose flour, divided

1/3 cup granulated sugar

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 package FLEISCHMANN’S RapidRise Yeast

3/4 cup canned pumpkin puree

1/4 cup milk

1 egg, beaten

1/4 cup light corn syrup

1/2 cup packed brown sugar

1/4 cup (1/2 stick) butter

1 cup finely chopped pecans or walnuts, divided

2 (3-ounce) packages cream cheese

Combine 1 cup of the flour, granulated sugar, salt, cinnamon, nutmeg and yeast in medium bowl; stir until well mixed. Combine pumpkin puree and milk in small saucepan; heat to 120 to 130 degrees. Pour pumpkin mixture into flour mixture; stir until well blended. Add egg; mix well. Add 1 cup of the flour; stir until flour is thoroughly incorporated. Add enough of the remaining flour, about 1/4 cup at a time, to make a rather soft dough.

Turn out dough onto lightly floured surface. Knead 5 minutes. Cover dough with a damp cloth and let rest 10 minutes.

Meanwhile, combine corn syrup, brown sugar and butter in small saucepan. Cook over medium heat, stirring constantly, until butter is melted and sugar is completely dissolved. Remove from heat. Lightly grease a 10-inch fluted tube or Bundt pan. Sprinkle half of the nuts in bottom of pan; pour in half of the caramel mixture.

Cut cream cheese into 20 pieces and roll each piece into a ball. Knead dough one minute, then divide dough into 20 pieces. Flatten each piece of dough and wrap it around a piece of cream cheese. Arrange 10 pieces of cream cheese-filled dough in a single layer in the pan. Sprinkle the remaining nuts on top. Arrange remaining 10 pieces of cream cheese-filled dough on top of first layer. Pour remaining caramel mixture over all. Cover with plastic wrap and let rise in a warm, draft-free place about 1 hour, or until doubled. The risen dough will not quite reach the top of the pan.

About 15 minutes before end of rising time, preheat oven to 350 degrees. Bake 25 to 30 minutes, or until lightly browned on top. Let cool in pan 10 minutes, then invert onto a serving platter. Can be served warm or cool.

Note: The dough itself isn’t very sweet, because I think the caramel sauce has enough sugar. You could make a nicely sweet pumpkin bread by increasing the sugar to 1/2 cup and simply forming the dough into a loaf for a lightly greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. The baking time would be about the same.

PUMPKIN RAISIN BATTER CAKE (from Breaking Bread)

YIELD: 1 cake

4 cups all-purpose flour

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 envelopes FLEISCHMANN'S RapidRise Yeast

2 teaspoons salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 cup evaporated milk

1/2 cup water

1 cup canned pumpkin

1/4 cup butter or margarine

1 large egg

1 teaspoon vanilla extract

1 cup raisins

1/2 cup chopped pecans, toasted

Powdered sugar, optional

In large bowl, combine 1 cup flour, sugar, brown sugar, undissolved yeast, salt, baking soda, cinnamon, and nutmeg. Heat milk, water, pumpkin, and butter until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, vanilla extract, and 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in raisins, pecans, and remaining flour to make a stiff batter.

Turn into heavily greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 350 degrees for 30 minutes or until done. Remove from pan; cool on wire rack. To serve, sprinkle with powdered sugar, if desired.

PUMPKIN SOUP

This recipe is from an article on WebMD titled "Three Tasty Reasons to Move Pumpkins From the Porch to the Pantry," by Jeanie Lerche Davis. It can be found athttp://www.webmd.com/food-recipes/features/pumpkin-recipes-packed-nutrition.

Note: The recipe originally called for chicken broth; I changed it to vegetable broth.

Makes 6 Servings

1 tablespoon butter

1 cup chopped onion

3 tablespoons all-purpose flour

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/4 teaspoon ground nutmeg

2 garlic cloves, crushed

1 cup peeled and cubed (1/2-inch) sweet potato

1/4 teaspoon salt

2 14 1/2-ounce cans fat-free, low-sodium vegetable broth

1 15-ounce can pumpkin

1 cup 1% low-fat milk

1 tablespoon fresh lime juice

2 tablespoons chopped fresh chives (optional)

1. Melt butter in a Dutch oven over medium-high heat. Add onion; sauté 3 minutes. Stir in flour, curry powder, cumin, nutmeg, and garlic; sauté 1 minute. Add sweet potato, salt, broth, and pumpkin; bring to a boil. Reduce heat; simmer, partially covered, 20 minutes or until potato is tender, stirring occasionally. Remove from heat; cool 10 minutes.

2. Place half of pumpkin mixture in a blender or food processor; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining pumpkin mixture. Return soup to pan; stir in milk. Cook over medium heat 6 minutes or until thoroughly heated, stirring often. (Do not boil.) Remove from heat; stir in juice. Garnish with chives, if desired. Yield: 6 servings (serving size: 1 cup).

NUTRITIONAL INFORMATION:

CALORIES 121 (21% from fat); FAT 2.8g (satfat 1.6g, monofat 0.7g, polyfat 0.2g); PROTEIN 5.1g; CARBOHYDRATES 19.7g; FIBER 3.5g; CHOLESTEROL 7mg; IRON 1.5mg; SODIUM 565mg; CALCIUM 85mg.

Saturday, October 27, 2018

Saturday Recipes - Halloween

It's the last Saturday before Halloween, the unofficial start of the holiday season.

I know, there are those who'll say that Halloween isn't technically a holiday, but its history does indicate a definite holiday twist to it.

Pumpkins: Orange, White, and Ugly Pumpkins

But whether you look at it as a holiday (whether celebrated as such or only in a historical sense) or as simply a fun evening of ghosts, pumpkins, and tons of candy, passed out to trick-or-treaters, it's still a good day. And in honor of Halloween, here are six yummy pumpkin recipes, including Pumpkin Pudding and Pumpkin-Maple Crustless Cheesecake. Enjoy!

Scarecrow and Pumpkins

PUMPKIN SPICE GHOST CAKE

This is from Very Best Baking by Nestle, and begins, “Surprise your trick-or treaters with this hauntingly-good pumpkin spice cake with a rich cream cheese frosting.”

Prep Time: 25 minutes; Cooking Time: 35 minutes; Skill level: Intermediate; Makes 12 servings

To view this online, click here.

Ingredients

Cake:

1 pkg. (18 oz.) spice or carrot cake mix

1 cup LIBBY'S® 100% Pure Pumpkin

3 large eggs

1/3 cup water

3 tablespoons vegetable oil

1 teaspoon pumpkin pie spice

Cream Cheese Frosting:

2 pkgs. (3 oz. each) cream cheeese, softened

2 tablespoons margarine or butter, softened

1 1/2 teaspoons vanilla extract

4 cups powdered sugar

*Black string licorice, NESTLÉ RAISINETS Milk Chocolate-Covered Raisins and Halloween candy corn (optional)

Instructions

For Cake:

Preheat oven to 350º F. Grease and flour two 8- or 9-inch-round cake pans.

Combine cake mix, pumpkin, eggs, water, vegetable oil and pumpkin pie spice in large mixer bowl until moistened. Beat for 2 minutes or until thoroughly mixed. Pour batter into prepared pans.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Frost with Cream Cheese Frosting.

For Cream Cheese Frosting:

Beat cream cheese, margarine and vanilla extract in small mixer bowl until light and fluffy. Gradually beat in sugar. Spread between layers and on top and side of cake.

To Garnish:

Form licorice strings into ghost shapes; press into side of frosted cake. Use Raisinets for eyes. Arrange candy corn between ghosts on side and around top edge of frosted cake.

Pumpkins

CHEESECAKE-STUFFED PUMPKIN BREAD

This is from The Food Network, and begins, “Everyone's favorite fall quick bread hides a decadent surprise inside -- a rich swirl of cheesecake.”

Total: 3 hr 45 min; Active: 25 min; Yield: 1 loaf; Level: Easy

To view this online, click here.

Ingredients

Cheesecake Swirl:

One 8-ounce package cream cheese, at room temperature

1/3 cup granulated sugar

1/4 cup sour cream

1 large egg

Pumpkin Bread:

Nonstick cooking spray

1 1/3 cups all-purpose flour, plus more for dusting the pan (see Cook's Note)

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar

1 cup pumpkin puree

1/3 cup vegetable oil

1 teaspoon pumpkin pie spice

1 teaspoon pure vanilla extract

1 large egg

Confectioners' sugar, for dusting

Directions

For the cheesecake swirl: Position an oven rack in the bottom third of the oven and preheat the oven to 325 degrees F. Combine the cream cheese, granulated sugar, sour cream and egg in a large bowl and beat with a mixer until well combined; set aside.

For the pumpkin bread: Generously spray a 9-by-5-inch loaf pan with nonstick spray and dust with flour. Whisk together the flour, baking soda and salt in a medium bowl and set aside. Whisk together the granulated sugar and pumpkin puree in a large bowl, then whisk in the oil, pumpkin pie spice, vanilla and egg. Whisk in the flour mixture until just combined.

Reserve 1 cup of the pumpkin batter. Spread the remaining batter in the bottom of the prepared loaf pan. Spoon the cream cheese mixture over the pumpkin batter, then put the reserved cup pumpkin batter in a line down the center of the pan. Insert the tip of a paring knife into the batter and drag it through and up to swirl 5 to 6 times.

Bake until the top is cracked and a cake tester inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 20 minutes. Cool on a wire rack for 30 minutes, then carefully invert onto a platter or cake stand and flip upright. Let cool completely, at least 1 1/2 hours. Dust with confectioners' sugar and serve.

Cook's Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

White Pumpkin

PUMPKIN-MAPLE CRUSTLESS CHEESECAKE

This recipe begins, “Enjoy the warm flavors of pumpkin, maple, and ginger with this crustless cheesecake.”

Servings: 12

Serving Size: 1 slice (1/12 of cheesecake).

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1279

View recipe with photo: http://diabeticgourmet.com/recipes/html/1279.shtml

Ingredients

3 (8 ounce) packages fat-free cream cheese, warmed in a microwave for 15 seconds

1/3 cup Splenda Brown Sugar Blend

3 large eggs

1 (15 ounce) can pumpkin puree

1/2 cup low-fat maple or vanilla yogurt

2 tablespoons all-purpose flour

1-1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon imitation maple or rum flavoring

1 teaspoon vanilla extract

1/4 cup thinly sliced crystallized ginger (garnish)

Directions

Preheat oven to 350 degrees F.

Coat the bottom and sides of a 9-inch spring form pan with non-stick cooking spray.

Using an electric mixer, beat cream cheese and Splenda Brown Sugar Blend until smooth. Beat in eggs one at a time. Blend in pumpkin, yogurt, flour, cinnamon, ground ginger, maple flavoring, and vanilla.

Pour filling into prepared pan. Bake until outer rim is puffy and center is slightly wobbly, about 1 hour and 10 minutes. Remove from oven and run a butter knife around the inner edge but do not remove the pan side.

Let stand at room temperature 30 minutes.

Refrigerate warm cake, uncovered, until cold. Then cover with foil and refrigerate at least 4 hours (or up to 3 days). Remove 1 hour before serving.

When ready to serve, carefully remove side of pan. Cut into 12 wedges with wet knife wiped clean between cuts. Garnish with crystallized ginger, if desired.

Nutritional Information Per Serving: Calories: 130; Protein: 11 g; Fat: 2.5 g; Sodium: 420 mg; Cholesterol: 60 mg; Saturated Fat: 1 g; Dietary Fiber: 1 g; Sugars: 7 g ; Carbohydrates: 16 g

PUMPKIN PUDDING

This comes from the January 2005 issue of Vegetarian Times. It begins, “The holidays are fading fast, but that doesn’t mean that the season’s favorites—pumpkins and cranberries—have to go with them. This easy-to-assemble pudding is just as good warm or chilled.” Serves 6 in 30 minutes or less.

To view this online, go to http://www.vegetariantimes.com/recipe/pumpkin-pudding/.

2 cups vanilla soymilk

2 tsp. vanilla extract

1/4 cup instant tapioca pearls

1/4 cup cornstarch

1/2 cup confectioners’ sugar, or to taste

Pinch of salt

1 15-oz. can pumpkin purée

2 cups mixed dried fruits, including cranberries, raisins and apples

1 cup toasted pecan halves, as garnish, optional

Put 1 1/2 cups soymilk and vanilla extract into saucepan, and stir in tapioca pearls. Stir remaining 1/2 cup soymilk with cornstarch, and, when well mixed, stir cornstarch mixture into tapioca mixture. Let sit 5 minutes.

Heat soymilk mixture over medium heat, stirring constantly, until pudding begins to thicken, about 7 minutes. Whisk in sugar and salt, stirring to remove any lumps.

Stir in pumpkin purée and dried fruit. Continue cooking and stirring 2 minutes more. Remove from heat, and spoon into heatproof serving bowl. Serve warm, or refrigerate.

To serve, garnish with toasted pecans, if using.

nutritional information Per SERVING: Calories: 290; Protein: 4 g; Total Fat: 1 g; Carbohydrates: 67 g; Sodium: 150 mg; Fiber: 5 g; Sugar: 41 g; Vegan

Thursday, October 25, 2018

Double-Post Thursday - Pumpkin Recipes

Besides being Diabetic Thursday, it's also Double-Post Thursday.

Is there any flavor that says autumn more than pumpkin? Maybe not. Today's D.P.T. gives you six yummy pumpkin recipes to help you through the day, including Pumpkin Dump Cake and Pumpkin Alfredo Pasta. Enjoy!

Pumpkins in front of Earth Fare in Seminole, Florida

PUMPKIN SPICE CHEESECAKE

This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”

Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.

To view this online, click here.

Ingredients

3/4 c. graham crackers, crushed

3/4 c. ginger snaps, crushed

6 tbsp. unsalted butter, melted

2 tbsp. granulated sugar

kosher salt

3 (8-oz.) bars cream cheese, softened

1 c. packed light brown sugar

1 c. pumpkin puree

1/4 c. sour cream, at room temperature

1 tsp. pure vanilla extract

3 large eggs, at room temperature

1 tbsp. all-purpose flour

1 1/2 tsp. pumpkin spice, plus more for garnish

Warm caramel, for garnish

whipped cream, for garnish

Chopped, toasted pecans, for garnish

Directions

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.

Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.

Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.

Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.

With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.

Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

PUMPKIN DUMP CAKE

This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”

Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16

To view this online, click here.

Ingredients

1 can (29 oz) pure pumpkin (not pumpkin pie filling)

1 can (12 oz) evaporated milk

3 whole eggs

1 cup white sugar

3 teaspoons cinnamon

1 box Betty Crocker™ SuperMoist™ yellow cake mix

1 cup chopped pecans (optional)

3/4 cup butter, melted

Directions

Preheat oven to 350°F and grease a 9x13 baking dish.

In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.

Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.

Cool completely. Top with whipped cream or ice cream.

VEGAN PUMPKIN CHEESECAKE BROWNIES

This is from Alissa Saenz at Connoisseurus Veg, and starts off, “Fudgy chocolate chip-studded vegan brownies are topped with a layer of luscious cashew cheesecake to make this decadent and totally vegan fall dessert.”

Servings: 16; Calories 254 kcal; Author Alissa Saenz

To view this online, click here.

Ingredients

For the Brownie Layer

1/2 cup coconut oil, melted

1/2 cup canned pumpkin puree

1 teaspoon vanilla extract

3/4 cup organic granulated sugar

1 cup all-purpose flour

2/3 cup cocoa powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup vegan chocolate chips

For the Pumpkin Cheesecake Layer

1 cup raw cashews, soaked in water 4-8 hours and drained

1/2 cup canned pumpkin puree

1/3 cup maple syrup

1/4 cup coconut oil, melted

2 tablespoons cornstarch

2 teaspoons ground cinnamon

1 1/2 teaspoons powdered ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup vegan chocolate chips

Instructions

Preheat the oven to 350° and lightly oil a 9 x 9 inch baking pan.

To make the brownie layer, stir the coconut oil, pumpkin puree, vanilla and sugar together in a large mixing bowl. Add the flour, cocoa powder, cinnamon and salt. Stir just until fully blended. Fold in the chocolate chips.

Spread the mixture into the bottom of the prepared baking pan and bake just until set in the center, 18-20 minutes.

While the brownie layer bakes, place all ingredients for the cheesecake layer except for the chocolate chips into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed. Remove the blade or transfer the mixture to a bowl and stir in the chocolate chips.

When the brownie layer is set, remove the pan from the oven and spread the cheesecake mixture over top. Return the pan to the oven and bake until the cheesecake layer is set, 22-24 minutes.

Remove the pan from the oven and allow it to cool completely. Cut into 16 squares and serve.

FAVORITE PUMPKIN GRANOLA

This is from Lindsay on her food blog, Pinch of Yum. I absolutely love Pinch of Yum, and highly recommend it. Go ahead and check it out, and sign up for her emails. Go ahead, I’ll wait.

author: lindsay prep time: 10 mins cook time: 30 mins total time: 40 minutes yield: 9 cups (about 18 half-cup servings)

This recipe begins, “Pumpkin Granola that is both salty and sweet! Made with REAL PUMPKIN along with oats, coconut, almonds, pistachios, maple syrup, cinnamon, and olive oil. My favorite fall granola! ♡ Adapted from the Last Granola Recipe by my friend The Faux Martha.”

To view this online, click http://pinchofyum.com/pumpkin-granola/>here.

Ingredients

6 cups rolled oats

1 heaping cup sliced almonds

1 heaping cup pistachios (or other nuts)

1 heaping cup unsweetened flaked coconut

1 cup pumpkin puree

1 cup olive oil

1 cup maple syrup

2-3 teaspoons salt (see notes)

1-2 teaspoons cinnamon

Instructions

Prep the Pumpkin Granola: Preheat the oven to 350 degrees. Mix the dry ingredients together (oats, almonds, pistachios, coconut). Whisk the wet ingredients and spices together (pumpkin, olive oil, maple syrup, salt, cinnamon). Pour wet ingredients over the dry ingredients and stir to combine.

Bake the Pumpkin Granola: Spread the granola into a large nonstick jelly roll pan or cake pan – I do this on two separate pans or in two batches. Bake for 15 minutes; stir; bake for another 15 minutes. Remove from oven and let rest – it should start to crisp up.

Eat and love: Store in a plastic zip-top bag for a week or so. Serve with granola, fruit, or just with good ol’ milk.

Notes

Salt: Yup. 2-3 teaspoons salt is not a typo. This recipe, as written, is meant to be salty! I love it that way. I make mine with 2 1/2 or 3 teaspoons salt, and it gives it an awesome salty-sweet bite, but if you’re not into the salty-sweet thing, you can definitely reduce that amount. Either way, be aware that the unbaked granola “batter” will taste very salty, and fear not – that saltiness mellows out beautifully after you bake it.

Bake times: There is a fine line between perfectly toasted / caramelized and straight up burned pumpkin granola. I found that the 30 to 40 minute mark was my cut-off in our smaller studio oven, whereas in my larger oven at home I got away with about 45 minutes. I had several batches that I popped back in the oven for an extra five minutes and they went from browned to burned really quickly, so beware. That being said, even if you get a little extra browning (not burning, just browning) around the edges, I think that actually tastes really nice once mixed with the rest of the granola. Was that overall just super helpful?

Pro Tip: Sprinking raw or brown sugar and a tiny bit of extra salt over the top of the granola as it cools is never a bad idea.

Other add-ins that work well: pecans, walnuts, chia seeds. But be advised that the pecans and walnuts both burn pretty easily so I would suggest adding them towards the end of the baking time. The pistachios seem to be able to handle the heat a bit more, so I found that it worked just fine to add them with all the other ingredients.

PUMPKIN ALFREDO PASTA

This is from Delish, and begins, “This gourd-eous pasta is irresistibly creamy.” Total Time: 20 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 4 servings.

To view this online, click here.

Ingredients

kosher salt

1 lb. pasta

extra-virgin olive oil

1/4 c. sage leaves

Flaky sea salt

1 onion, chopped

2 garlic cloves, minced

1 15-oz. can pumpkin purée

1/4 c. dry white wine

Freshly ground black pepper

2 tbsp. unsalted butter, cut into slices and chilled

1/2 c. freshly grated Parmesan

1 c. sour cream

Directions

Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.

Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.

In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.

Garnish with fried sage leaves and serve.

PUMPKIN WHOOPIE PIES

This is from Lauren Miyashiro on Delish. The recipe begins, “We're calling it: This is THE ultimate fall dessert.”

Total Time: 40 minutes; Prep Time: 20 minutes; Level: Easy; Yield: 15 - 20.

To view this online, click here.

Ingredients

3 c. all-purpose flour

1 tbsp. pumpkin pie spice

1 tsp. kosher salt

1 tsp. baking powder

1 tsp. baking soda

2 c. brown sugar

1/2 c. vegetable oil

1 c. softened butter, divided

1 15-oz. can pumpkin puree (about 2 cups), preferably chilled

2 large eggs

3 tsp. pure vanilla extract, divided

8 oz. cream cheese, softened

3 c. powdered sugar

2 tbsp. maple syrup

Directions

Preheat oven to 350° and line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.

In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)

Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, 12 to 15 minutes. Transfer cookies to a cooling rack to cool completely.

Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.

Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.

Confessions Of A Foodie