Monthly Archives: October 2016

  • Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Posted on October 31, 2016
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This post was originally published here on October 27, 2014. I’ve since updated the images and text, because they needed a bit of a facelift. Enjoy!

I am apparently devoid of all creativity when it comes to pumpkin recipes. My brief history of blogging would suggest that the only thing I can think to do with pumpkin is mix it with cream cheese in some form or another. To make my case, I present you with exhibit A, a recipe for Pumpkin Cream Cheese Muffins. Also exhibit B, a recipe for Pumpkin Pie Cheesecakes. And finally exhibit C, today’s recipe for Pumpkin Cheesecake Brownies.

I’ll try to branch out a little bit more next time. Sorry I suck at this whole recipe development thing.

Pumpkin Cheesecake Brownies | www.floatingkitchen.net

I’m totally obsessed with these Pumpkin Cheesecake Brownies. And I know you’ll be too. They bake up nice and thick. They are super moist (sorry/not sorry) and fudgy. And they aren’t overly sweet. The cream cheese and bourbon help to take the sweetness down a notch, making these squares perfectly balanced. Oh and if you want to add a little salty kick, you can even sprinkle a few pinches of flaky sea salt over the top right when the brownies come out of the oven and are still warm. It’s so good!

I also just love the swoops and swirls of the two intermingling layer. It’s almost hypnotic to look at them. Kind of like brownie art. And don’t they seem like they’re all dressed up and ready to go out to a Halloween party?

Speaking of being dressed up, what are you all being for Halloween this year? Tell me! I need suggestions. Because my creativity for Halloween costumes is right up there with my creativity for pumpkin recipes. Virtually non-existent.

Cheers,

Liz

Recipe slightly adapted from The Bojon Gourmet

Pumpkin Cheesecake Brownies

Yield: Makes about 16 brownies

Pumpkin Cheesecake Brownies

Ingredients

  • For the Pumpkin Cheesecake Layer
  • 8 ounces (about 1 cup) pumpkin puree (not pumpkin pie filling)
  • 8 ounces cream cheese, softened at room temperature
  • 6 tablespoons sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. allspice
  • 1/8 tsp. cloves
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 tsp. vanilla extract

  • For the Brownie Layer
  • 6 tablespoons unsalted butter
  • 7 ounces semi-sweet or bittersweet chocolate, chopped
  • 2/3 cups sugar
  • 2 eggs
  • 2 tablespoons bourbon
  • 1 tsp. vanilla extract
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 tsp. salt

Instructions

  1. Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper or aluminum foil, leaving a couples inches overhanging on all sides. Lightly spray the parchment paper/foil with non-stick spray and set it aside.
  2. Spread the pumpkin puree out to a 1/4-inch thickness onto a stack of paper towels. Layer a few more paper towels on top of the pumpkin puree and press down gently. Set aside and let the pumpkin drain of excess moisture while you make the rest of the cheesecake batter.
  3. In the bowl of your stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and beat for 2-3 minutes, scraping down the sides of the bowl once or twice. Beat in all the spices, salt, egg and vanilla extract. Peel the paper towels off the pumpkin puree and scrape the pumpkin puree into your stand mixer. Beat until it’s well combined with the cream cheese mixture. Place the pumpkin cheesecake batter in your refrigerator while you make the brownie batter.
  4. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in 4 ounces of the chopped chocolate. Once it’s melted, remove the saucepan from the heat. Whisk in the sugar. Then whisk in the eggs, bourbon and vanilla extract. Whisk in the flour, cocoa powder and salt until smooth. Stir in the remaining chopped chocolate.
  5. Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it evenly. Then gently pour all of the pumpkin cheesecake batter evenly over top of the brownie batter. Dollop the remaining brownie batter on top of the pumpkin cheesecake layer. Drag the tip of a knife through the batter to create a swirly pattern.
  6. Transfer the brownies to your pre-heated oven and bake for 40 minutes, rotating the pan once half way through baking. Remove from the oven and set aside to cool. Once the brownies have cooled to room temperature, set them in your refrigerator to chill for about 2 hours.
  7. After they have chilled, lift the brownies out of the pan using the overhanging parchment paper/foil. Cut into squares and enjoy. These brownies can be stored in an airtight container in your refrigerator for 2-3 days.

Notes

1. If you want a salty bite, you can sprinkle the tops of the brownies with a few pinches of flaky sea salt just as they come out of the oven.

https://www.floatingkitchen.net/pumpkin-cheesecake-brownies/
  • Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Posted on October 27, 2016

This post was originally published here on September 26, 2014. I’ve updated the images and text, because let’s be honest, it was pretty bad before.

It’s almost time for Halloween! Are you excited? Terrified? Somewhere in between?

Me? I’m a big chicken when it comes to all the scary stuff. In fact, I’m still thinking about some awful horror movie that I was forced to watch last Halloween. I kid you not. So in general, it’s best if I just avoid all that creepy stuff. Also, I really don’t like dressing up in costumes. So I think it’s safe to say that the only thing I fully embrace on Halloween is the free candy.

{Insert brilliant segue}

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks | www.floatingkitchen.net

By this time of year, I’ve usually fallen deep into my love affair with roasted butternut squash. I love it as a side dish, mixed in with green salads and I’ve even been know to enjoy it for breakfast. It’s all squash, all the time.

So because I consume so much butternut squash, I’ve been trying to come up with new partners for it to play with in hearty, “main meal” type of salads. And that has motivated me to start using farro as a ingredient in my kitchen. It’s kind of a new grain for me (I’ve been stuck in a quinoa rut for some time), and I’m happy to be exploring it more now. It’s got a really satisfying, chewy texture. And a subtle nutty flavor that makes it perfect for cozy Fall dishes.

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks | www.floatingkitchen.net

Farro cooks up similarly to rice or quinoa, requiring just a few extra minutes on the stovetop. But be sure to buy pearled farro and not whole farro, or else you’ll have to perform an overnight soak and you’ll need a longer cooking time as well.

I’ve also been getting into raw brussels sprouts lately. Their flavor is pretty mild when raw. But if that’s not your thing, you could certainly roast them up with the butternut squash and leeks.

Cheers,

Liz

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Serves about 6

Farro Salad with Butternut Squash, Brussels Sprouts and Leeks

Ingredients

  • For the Salad
  • 4 cups butternut squash, peeled and cubed
  • 1 leek, bottom white portion thinly sliced
  • 2 garlic cloves, peeled and minced
  • 2 tablespoons extra-virgin olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. allspice
  • 1 cup pearled farro
  • 2 cups water
  • 1 1/2 cups brussels spouts, thinly sliced
  • 1/2 cup cilantro, roughly chopped
  • 6 tablespoons hazelnuts, roughly chopped

  • For the Dressing
  • 1/4 cup fresh squeezed lemon juice
  • 3 tablespoons tahini
  • 2 tablespoons extra-virgin olive oil
  • 1-2 tablespoons water
  • 1/2 tsp. sugar
  • 1/4 tsp. salt

Instructions

  1. Pre-heat your oven to 425 degrees. Toss the butternut squash, sliced leeks, minced garlic, olive oil, salt, pepper and allspice together in a large bowl. Then spread everything out on a large rimmed baking sheet and transfer the baking sheet to your pre-heated oven for 20-25 minutes, stirring once halfway through the cooking time. Remove from the oven and set aside to cool slightly.
  2. While the squash is roasting, bring the farro and the water to a boil in a heavy bottom saucepan. Then reduce the heat to maintain a simmer and cook, covered, about 25-30 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and set it aside to cool slightly. Note: if you have whole farro instead of pearled farro, this will require an overnight soak and a longer cooking time. Follow the package instructions.
  3. Combine all of the ingredients for the dressing until smooth, using 1 or 2 tablespoons of water to thin it to your desired consistency.
  4. In a large bowl, combine the roasted vegetables, cooked farro, sliced brussels sprouts, cilantro and dressing, starting with about half of the dressing and adding more to suit your taste preferences, until everything is well coated.
  5. Transfer the salad to serving plates and top with some of the chopped hazelnuts. Serve immediately.
  6. The salad can be stored in the refrigerator in an airtight container for 1-2 days. Leftovers can be eaten cold or re-warmed slightly.
https://www.floatingkitchen.net/farro-salad-with-butternut-squash-brussels-sprouts-and-leeks/

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