Wicked Good Pumpkin Cheesecake Swirled Brownies

Awhile ago, I posted a chocolate chip pumpkin bread and discovered there were other gourmets, besides myself, who loved the combination of chocolate and pumpkin.  Halloween is just around the corner and wouldn't this be a wonderful treat for your little tricksters?

I remember my first brownie...as if it were yesterday.  My mother baked the most wonderful brownies and the aroma filled the house so much so that all us kids couldn't wait until they cooled so we could bite into this treat, washed down with a cold glass of milk.  I would stare at the shiny surface of the brownie, anticipating the gooey richness of chocolate as I took my first bite, closing my eyes as I let the chocolate confection melt in my mouth.  Of course, my brothers, gobbled theirs in two bites, grabbing for another one before I had even gotten done with my first bite.

In 1993, my best friend (and a co-baker), Eric, introduced me to his fabulous Pumpkin cheesecake that he had baked for our Thanksgiving dinner.  In addition to anything chocolate, cheesecake is my next favorite dessert and Eric's cheesecake did not disappoint!  This morning, I wanted to combine these two memories from people I love and admire and create a brownie that Kelly would have loved.  This has, undoubtedly been a hard month for me to get through, but memories keep me grounded, having family and friends to share with. 

When did you discover brownies and are you a purest with just chocolate, or do you love a combination?  I would love to hear about your memories while you make some new ones with this recipe!

Wicked Good Pumpkin Cheesecake Swirled Brownies

Preheat oven 350F-degrees.  Butter, then line and butter again, a 9"x13" baking pan.

 

Pumpkin Cheesecake:
1 pkg. (8oz) cream cheese
1/2 cup granulated sugar
1/2 cup pumpkin puree (not pie filling)
1 large egg
1 T Pumpkin Pie spice
1 tsp. Vanilla extract
1 T all-purpose flour
1/4 tsp. salt

In a medium bowl, using a hand mixer, beat cream cheese.  Gradually add the sugar and beat to combine.  Beat in the egg.  Add the remaining ingredients and beat to combine.  Set aside while you make the brownie layer.

Brownies:

4 large eggs
1 cup unsalted butter, melted
1 cup granulated sugar
1 T Vanilla extract
2 1/2 cups semi-sweet chocolate chips, melted
1 tsp. baking powder
1/2 tsp. salt
1/2 cup all-purpose flour

In the KitchenAid, using a paddle attachment, beat the eggs and sugar for 3-4 minutes until light in color.  Melt the chocolate chips in the microwave or as I did in a double boiler.

Add the melted butter to the egg/sugar mixture, while the machine is running.  Stop the machine and use a spatula to scrape down sides.  Add the melted chocolate and beat thoroughly to combine.  Add the vanilla, salt and baking powder and beat again.  Add the flour, beating just to combine.  Pour mixture into the prepared pan.  Smooth to completely cover.

Pour or spoon the pumpkin cheesecake over the brownie layer.

Then, take a knife or a spatula and "swirl" the pumpkin cheesecake through the brownie mixture.

Bake for 25 minutes or until a toothpick comes out cleanly.  Turn oven off and with the door of the oven open, let the pan cool for 20 minutes in the oven.  Remove and let cool completely.

If you happen to have a springform rectangle pan, remove the sides to cool.  Refrigerate for 1 hour or more before cutting into squares.

Our oldest daughter, Erin, eats brownies using a knife and fork, but I just like to pick up the square, take a bite, and let it melt in my mouth.  However you eat your brownie, pour a cold glass of milk and Enjoy!

Hearty Mushroom Barley Soup

Brrrrrrrrrrrrrrrrrrr!  It's rainy and windy outside; the leaves are falling and I've decided to take the chill off by making a pot of soup.  My mother taught me this trick by making pots of her vegetable soup, bean soup, or maybe a chicken noodle when the weather turned and it worked every time.

My choice for this chilly Fall evening is a Mushroom Barley Soup.  Mushrooms are a good source of dietary fiber, protein, vitamins (thiamine, riboflavin, niacin, biotin, cobalamins) and ascorbic acid.  In case you're interested, China is the world's largest edible mushroom producer and consumer of this fascinating fungus.  Along with the barley, which is also a good source of dietary fiber, you have a satisfying, healthy soup to ward off flu bugs and as my Irish father would say, "warm the cockles of your heart."

Making soup is one of those things that the whole family can get involved with and it's an inexpensive way to provide a hearty, healthy meal.  I'd love to hear about a favorite soup you make; a family recipe or twist on old standard.  Cold nights = Bowl of Soup!

Hearty Mushroom Barley Soup

1/4 cup  (1/2 stick) unsalted butter
1 lb. while button mushrooms, cleaned and cut into 1/2"-1" pieces
1/2 lb Crimini mushrooms (or your favorite) cleaned and cut into 1/2"-1" pieces
2 carrots, peeled and chopped into small pieces
2 stalks of celery, chopped into small pieces
1 large yellow onion, chopped
1/2 cup Pearl Barley, rinsed
2 T all-purpose flour
8 cups Vegetable broth
salt & pepper to taste
1/4 cup fresh parsley
1 T fresh dill or 1 tsp. dried dill

In a large Dutch oven or sauce pan, melt butter.  Add the onions, carrots and celery and saute for 5-7 minutes.  Add all the mushrooms and barley and continue to cook, stirring occasionally until the mushrooms have released all their liquid and the vegetables start to brown.  About 20 minutes.

Sprinkle the flour over the mixture and stir to combine.  Gradually add the broth and bring the soup to a boil, stirring frequently.

Reduce heat and cover the sauce pan.  Simmer until the barley is tender, about 40 minutes.  Before serving, add the parsley and the dill and stir.  Taste for seasoning and add salt and pepper to taste.  I combined this soup with a "melt-in-your-mouth Parkerhouse roll and a salad.  The soup warmed me up and even with the rain falling and the wind howling, I closed my eyes and was in my mother's kitchen again--Enjoy!

My Mom's Favorite Gingerbread

Recently, when I was in Kentucky, I came across more recipes from my mother and grandmother that  Kelly had "borrowed."  I was delighted to see the gingerbread recipe my Mom had made for us and since the day was cool and blustery, I thought it would be a good one for me to make too.

Gingerbread was brought to Europe by an Armenian.  English gingerbread is a soft treacly (molasses) cake, usually baked in a square pan. My Mom baked this gingerbread in a square pan, but I decided to do it today in a ring.  Now, mind you, gingerbread by itself is good, but Mom would make this warm lemon sauce that enhanced the gingerbread even more.  This was one of my Dad's absolute favorites.  He liked molasses so much that when Mom made pancakes or waffles, Dad would pour molasses over them instead of maple syrup.

Gingerbread is definitely one of those flavors I associate with Fall, right along with pumpkin and apples.  I'm not sure where this recipe came from, but it was one that my Mom made over and over again.  I have updated her version with just a few changes, but I know she would love it.  It was her favorite!

My Mom's Favorite Gingerbread

1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup dark brown sugar, packed
1 cup unsulphured molasses
1 large egg
1 tsp. vanilla
1 1/2 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/2 tsp. ground cardamon
1/8 tsp. black pepper
2 1/2 cups cake flour
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
Preheat oven 350F-degrees.  Use a non-stick spray on your preferred pan: 9-inch square, 8-cup bundt pan, or mini Bundt pans

In the bowl of the KitchenAid, using the paddle attachment, beat butter and brown sugar completely.  Add the molasses and beat again.  Add the egg and beat to incorporate well.  Add the vanilla and spices and beat to combine.  Sift the flour, baking soda and salt.  Add alternately with the buttermilk, beginning and ending with the flour mixture.  Pour batter into prepared pan.

  I used this paper ring mold and place it onto a baking sheet before putting it in the oven for 40-45 minutes.  Bake square pan 35-40 minutes, bundt cake pan 40-45 minutes and mini bundt pans 25-28 minutes.

Lemon-Ginger sauce:
1 cup granulated sugar
2T cornstarch
1 cup water
1/4 cup unsalted butter
juice of 1 lemon
zest of 1 lemon
1/2 tsp. ginger extract

In a small saucepan, mix the sugar and cornstarch together.  Gradully add the water, whisking to combine.  Cook over medium heat until the mixture boils and starts to thicken.  Add the butter, one  tablespoon, mixing well.  Add the juice and zest and stir well.  Take the mixture off the heat and add 1/2 tsp. ginger extract.  Serve warm sauce over the gingerbread.  Enjoy!

Vanilla Chai Applesauce Pound Cake

It's Fall; the nights are cool and the days are sunny, but crisp.  In many areas, the foliage color has peaked, but here in Seattle, our deciduous trees are finally showing their beautiful reds, yellows, and oranges.

About twelve years ago, in Connecticut, we had this beautiful Fall and I couldn't resist collecting leaves to press and then, wanting to make a keepsake, I created this serving tray.  Simply encase the pressed leaves between two pieces of glass, which were cut to fit this frame, and finally add handles on each end. Tonight, it came in handy to show off this unusual pound cake--Chai Tea, fragrant vanilla, and fall apples.  Kelly introduced me to Chai tea; something she had started drinking while working at Rizolli bookstore in Santa Monica, California.  The spices involved in Chai are my favorites and, if you don't want to use tea bags, you could substitute with cinnamon, cardamon, cloves, and nutmeg.

I remember one early Fall going apple picking with my Mom and my oldest brother's first wife, Jeanne, to her family vacation home in the mountains of Frederick, Maryland.  It was a glorious day; wading in the creek near their cabin and picking apples at an orchard near by.  Admittedly, we got a little over zealous with the bounty of apples and came back with a couple of bushels:)  The next day we made applesauce, cake and, of course, pies.  One of my keepsakes from my mother and of memories of that day, is this "food mill" with the handmade wooden plunger by my Grandpa Frank.

I've made a lot of applesauce with this and, because I can leave the peel on to cook my apples, I know it's healthier.  Inspirations come in the most unusual packages!  I'd love to hear about your memories of Fall and what traditions you still do.  Now, I'm imagining my Dad putting on his 40-cup coffee urn to accompany the pies or cakes we made after picking...the house smells wonderful.

Vanilla Chai Applesauce Pound Cake

Chunky applesauce:
3-4 apples (I used a variety of Granny Smith and Honey Crisp)
2 Chai Tea bags
3/4 cup apple cider
1 T Vanilla extract or 1/4 tsp. Vanilla powder

Peel, core, slice, then, cut into 1/2-1 inch chunks the apples.  In a medium saucepan, measure the cider and place the tea bags in it.  Bring to a boil, then, lower the heat and simmer about 10 minutes.  Add the cut-up apples and place the lid on the pan.  Cook another 10-15 minutes and remove the lid.  

Continue to cook until most of the liquid has reduced and the apples are "starting to fall apart".  You can use a potato masher to press down on the apples, but leave it somewhat chunky.  Transfer the chunky applesauce, tea bags and all, to a glass bowl.  Add 1 tablespoon of vanilla or as I did, 1/4 tsp. of Vanilla powder.  Let cool completely.  (The applesauce can be made the day before and chilled in the refrigerator.)

Cake:
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
2/3 cup light brown sugar, packed
4 eggs
2 cups Vanilla Chai Chunky Applesauce
3 cups All-purpose flour
3/4 tsp. baking powder
1 tsp. salt

Preheat oven 325F-degrees.  Spray a 12-cup Bundt pan with a nonstick baking spray with flour.
In the KitchenAid, using the paddle attachment, beat the butter and sugars for 5 minutes until light and fluffy.

 
Add the eggs, one at a time, beating well after each addition.  Add the chunky applesauce and mix only to combine.  Measure the dry ingredients in a glass bowl and use a whisk to combine.   Add to the batter and mix to combine.  Spoon batter into the prepared pan.

Place on the middle rack of the oven and bake 55-60 minutes, or until a toothpick comes out clean when tested in the center of the cake.  Let cool about 10 minutes in the pan before turning it out onto a serving plate.  Meanwhile make the glaze.
Glaze: 
1 cup confectioner's sugar
2 1/2 T warmed apple cider
1 tsp. light Karo syrup

Mix the ingredients in a small bowl and while the cake is cooling, pour over cake.

My dear friend, Nicole, from the Gardenmama blog, made a leaf press last week on her blog.  She inspired me to share with you all one way you can turn your beautiful keepsake leaves into a lasting project.  Here are a few more photos of the tray I made from my pressed Connecticut leaves.

After creating one, bake up this scrumptious pound cake and serve to your family and friends.  Enjoy!

September's Give-Away Winner is...

Congratulations Denise B for winning the "Kitchen Witch" apron for September.  I'm sorry I'm behind in announcing the winner, but I just returned home last night from visiting with Ari in Kentucky.  Denise, please email me your information so I can get this in the mail right away. 

I will try to get October's Give-Away up this week...oh, as my mother would say, "The hurrier I go the behinder I get!"  Thank you all for posting your comments and sharing your stories of baking with me.
Love xoxo

Ari's Banana/Pear/Cranberry Cake

Ari doesn't mess around when he bakes and, like his mama, he really gets into his food.  Today I said to him, "Ari, we have some bananas we need to do something with...what should we bake?"  He first said, "Cupcakes!" but then, every morning when I ask him what he wants for breakfast, he says, cupcakes.  I said, "How about a cake?"  He had noticed an old bundt pan yesterday, hanging on the wall, that Kelly had bought at a garage sale in Colorado years ago and pointed to it and said, "that one, Mimi."  Well, I didn't really trust the old pan, but did get out a newer version from the basket and said, "this one is just like that...without the paint chipping."

I've made a lot of banana bread in my lifetime and I love experimenting with other ingredients to combine with it.  I turned to my little chef and asked him what did he think would go well with bananas.  He immediately said, "Pears!"  Wow, that's a great idea and since he had just picked pears on Saturday, we had some Bosc that would be wonderful.  As a last little surprise, we tossed in some dried cranberries, but I think dried cherries would also go well too.

Banana~Pear~Cranberry Cake
3 medium Bosc pears (peel, core, and cut into 1/2-inch pieces)
1/2 cup apple cider
1 tsp. Tahitian vanilla

Begin by putting the above ingredients in a small saucepan and cook, covered, over medium low heat for 25-30 minutes or until tender.  Use a potato masher to mash the cooked pears.  Transfer to a glass bowl and let cool completely.  You should have approximately one cup of mashed pears.

4oz (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar, packed
3 eggs
2 bananas, mashed
1 cup pear/vanilla puree
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup dried cranberries

Preheat oven 350F-degrees


In the KitchenAid, using the paddle attachment, beat the butter and sugars together. Add the eggs and beat well.  Ari adds the mashed bananas and then the pear puree.

Beat together, but I will caution you that the mixture will look a little "curdled"...don't worry.  Add the flour, baking powder, baking soda, and salt.  Grandpa called while we were baking, so Ari patiently awaits me handing him the flour!

 Mix the dry ingredients, just until they're combined.  Don't over mix!  Stir in the cranberries.  Ari brushes melted butter all over the inside of the bundt pan, being careful to get into the creases.

Bake for 45-50 minutes or until golden brown and when you lightly touch the top of the cake with your finger tips, it springs back.  Let cool in the pan for 10-15 minutes.  Turn out onto a serving plate.

 I leave on Sunday to return home to Washington so this was probably our last baking time together.  However, Ari is already gearing up to bake cookies at Christmas at Mimi's house in December when they come to visit. Enjoy!


 

Apple Picking Pie...and Baseball

Yesterday, Ari, Matt and I went apple (pear and pumpkin) picking at the Reed Orchard; a familiar place that Kelly, Matt and Ari had gone two years ago.  Today, Ari made his first apple pie and couldn't wait for me to cut him a piece before he had to take a taste of crust.

Since I thought you'd like to see how we spent our day, here is a montage of photos and then I'll give you the recipe that I won a contest with in Ridgefield, Connecticut in 1996.

Apples on lower branches are just my height

I know this shape...it's a Pear

Whew! That was really stuck on there!

I'll let Mimi carry the bag...she's a big girl.

A Daddy pumpkin & a baby pumpkin

Just cooling off in between picking

I'm not a wolf in sheep's clothing!

Mimi...I play soccer!

When I make apple pie, I like to use at least three different kinds.  We got to taste what was ready to be picked and I chose, Granny Smith, Rome, and Gold Rush.

Apple Picking Pie

For a 9-inch pie
8 c peeled, cored, and sliced apples
juice of 1 lemon
1/2 c brown sugar
1/2-2/3 c granulated sugar*
2 tsp. ground cinnamon
1/2 tsp. ground cardamon
1/2 tsp. freshly ground nutmeg
1 tsp. vanilla
1/2 tsp. salt


2 T Boiled Apple Cider
2 T unsalted butter

*taste your apples and adjust the sugar according to how tart or how sweet you want your filling.

Perfect Pie Dough

Place apples in a large bowl.  Add the sugar(s), juice of one lemon, spices, vanilla and salt.  Mix with a large smooth to gently toss the ingredients.

Next, place apples in a large saucepan and over medium heat, cook 7-10 minutes to release some of the juices.  (I discovered this is the trick to avoid the "space" that occurs between your pie crust and filling.)  Let cool.  Roll out pie dough.  

Ari is preparing his dough for a "mini" pie pan...just his size.

Ari spoons his filling in, straining the liquid that released from cooking, and tasted one of the apples just to make sure his ingredients were balanced.  Add a couple pieces of butter to the filling and the 2 T. boiled cider, then, roll out the top crust and seal the edges.  If desired, sprinkle a little granulated sugar on the top crust.


Place pie on a baking sheet in a preheated 375F-degree oven.  Bake 45-55 minutes or until crust is golden brown and the juices are flowing.  (Ari's pie baked for 30-35 minutes)

While the pies baked, Ari and I played a little baseball in the backyard.  His granddad is coming for a visit in a few weeks and he wanted to hone his skills!  Go Reds!

Batting Clean-up and playing short stop, #2 A R I  F E I N B E R G!!

The Paparazzi are always trying to photograph me!

Ari worked up an appetite and couldn't wait to finish eating before asking for...Apple Pie, please.  Enjoy!




 

Remembering Kelly

When Ari and Matt picked me up from the airport last week, this is the big boy I saw.  He said his name was "Farmer Jones;" taken from a story he reads at his Montessori school.  Kelly's little boy is growing up and full of the energy his mother had when she was a little girl.  Ari and I decided to honor her birthday today by doing some crafting and baking. 

Kelly loved pumpkin and always asked me for a pumpkin pie for her birthday.  Well, we didn't exactly make pumpkin pie, but we did take one of her other favorite recipes and make it more seasonal.  Snickerdoodles are a family favorite that my mother made for us, but I gave it a twist by using Pumpkin Pie Spice mixed with the sugar instead of just the usual cinnamon.  Ari agreed that this was a good change!

I was here last October for Kelly's birthday and did make her favorite pumpkin pie.  She said to me, "Mom, what if this is my last birthday!"  Something I couldn't face then or now, but I decided to make this a happy occasion because Kelly looked forward to birthdays.  Our family and anyone of her friends can tell you how she sent little gifts, sometimes cookies, just to let them know she was thinking of them on their special day. 

I remember when she was born, 6 weeks early due to an automobile accident we were involved in, and weighing only 3 pounds 13 ounces, but it was those big brown eyes that caught your sight.  We told our oldest daughter, Erin, she had a little sister and her reply was, "I'd rather have a Slurpee!"  That changed after Kelly came home four weeks later and their bond was formed.  They actually shared the unique fact of opposite birthdays--August 10 (8/10) and October 8 (10/8).  They were also 2 years, 2 months, 2 days, and 2 hours apart!

So, sweet daughter, today I'm remembering all the good things, the people you touched, and spending the day with your boys.  I miss you and wish we had had more birthdays to celebrate with you, but I know you continue to watch over all of us, especially your little Farmer Jones! Love you xoxo


Pumpkin Spice Snickerdoodles

1 c shortening (I use Crisco-butter flavored)
1 1/2 c granulated sugar
2 large eggs
1 1/2 tsp. vanilla
3 cups flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt


1/2 c granulated sugar
1 1/2 T Pumpkin Pie Spice


Preheat oven 375F-degrees.  Line baking sheet with parchment or use a Silpat.


In the KitchenAid, using the paddle attachment, beat shortening and sugar together thoroughly.

Add the eggs, one at a time and beat again to mix.  Then, add vanilla and beat until fluffy.  Finally, add the dry ingredients and beat until, as Ari says, "Mimi, it's dough!"

Shape dough into  balls, the size of walnuts and roll into the sugar/Pumpkin Pie Spice mixture.
Place on baking sheet, allowing about 2 inches in between.

I used a fork to do a criss-cross pattern on the cookies to flatten them slightly, but if you want softer cookies don't do this step.  Bake in preheated oven 10-12 minutes, or until lightly browned.

Tomorrow, we're off to the orchard to pick apples, find a pumpkin and come home and make a pie; a tradition that Matt and Kelly started for her birthday and we'll continue with Ari.  Tradition and memories...that's what a family is made up of.  Enjoy!

Ari's Pumpkin Patch Muffins with Chocolate Chunks...

Yesterday, the weather took a turn with a cold front coming through here in Kentucky.  The temperatures were in the 30s during the night and this morning Ari and I decided to bake warm muffins.  Keeping in mind the season, I pulled a can of organic pumpkin from the cupboard and Ari spied a bag of chocolate chunks and said, "those too, Mimi."  We pulled over his learning tower and he prepared to be my sous chef, waiting for me to hand him the measured ingredients to put in the mixing bowl.

I couldn't help but think how baking with Ari reminded me of baking with his mama when she was little.  Patiently awaiting for instructions, anticipating my cue to turn the mixer on, and when the bowl was lowered, putting his finger in, slowly lifting it to his lips, then, looking at me with those big brown eyes and saying,  "I taste?"  Of course, the finger was in his mouth before I could answer :)

Baking with children is so rewarding.  I loved baking with Maddie back in June, watching the delight on her face as she completed each task I gave her.  I got to have the same experience with Ari this morning and it's the best feeling to start the day.  When he took a bite into the muffin he had helped create, he said, "Mimi, I happy!"  What else can I say.

Ari's Pumpkin Patch Muffins with Chocolate Chunks

1/2  c (1 stick) unsalted butter, softened
1/2 c vegetable oil
1 c brown sugar, packed
1/2 c granulated sugar
2 T molasses
2 large eggs
1 can (15 oz) organic canned pumpkin
2 3/4 cup all-purpose flour
1 1/2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cardamon
1/4 tsp. ground cloves
1/2 tsp. freshly ground nutmeg
1 c buttermilk (or soured milk)
1 c dark chocolate chunks

Preheat oven 375F-degrees.  Spray muffin pan with non-stick spray or use papers.
In the KitchenAid, using the paddle attachment, beat the butter, sugars, and molasses together until fluffy.  

 
Add the eggs, one at a time, beating well after each one, then, the canned pumpkin is mixed in well.
I measured out all the dry ingredients, including the spices and Ari added then, alternately with the soured milk (1 cup milk with 1 tsp. cider vinegar).  Finally, he added the cup of chocolate chunks.

Scoop the batter into the prepared muffin pan and bake 20-25 minutes. 

Presenting Ari's Pumpkin Patch Muffins...with Chocolate Chunks.  Enjoy!