Okay, I admit it, I’m one of those girls. You know, the one that just can’t get enough of pumpkin. A recent trip to Trader Joe’s included:
2 boxes of pumpkin bread mix
pumpkin cream cheese
6 cans of pumpkin
…and that was holding back.
The cashier asked me what I was planning to do with all that pumpkin. Well, first off were these pumpkin chocolate chip cookies I discovered last year.
My most recent endeavor was pumpkin brownies. It’s a great easy baking recipe, you only need three ingredients. Thank you, Pinterest.
Boxed brownie mix (I used Ghirardelli)
1 can of pumpkin
½ tsp of pumpkin spice
1. Preheat oven to 350 and line a 9×9 pan with foil, lightly spray.
2. Mix ingredients in a medium sized bowl.
3. Pour in your pan and bake for 40 minutes.
These will be a little gooey, but depending on your brownie mix you may want to start off baking for 30 minutes and check in.
So easy, so good!
The brownies were a great dessert to follow these Butternut Squash Spinach Lasagna Rolls. So many great fall flavors!
Do you have any pumpkin recipes to share?
I may have jumped the gun a little on my last post saying so long to winter. During the first week of April I was still wearing my winter coat and today I woke up to temps in the thirties. Those little details aren’t holding me back from spring fever. Here are a few favorites for April:
Hills Market Downtown: Just blocks from my office, it’s so nice to shop for local goodies here.
Red Pepper Pasta with Mushrooms and Spinach: This pasta was my favorite thing I’ve cooked in recent memory.
The Edible Balcony: Planning my garden with help from this book. This is the first time I’ve had some real outdoor space so I’m looking forward to my own veggies, herbs and flowers!
This time of year I want fast and easy recipes and these Raspberry Brownies are one of my go-to recipes that I try to always have the supplies for. The end result is delicious gooey squares with a great raspberry flavor. Bonus, you don’t have to feel quite as guilty eating these brownies. Next time you find yourself at Trader Joe’s, pick up some Reduced Guilt brownie mix and raspberry preserves so you’ll be ready the next time you’re having a chocolate craving.
1 cup light sour cream
1/4 cup applesauce
1 box Trader Joe’s Guilt Free Brownies
1/2 cup raspberry preserves
1. Preheat the oven to 350 and spray an eight inch square pan with cooking spray.
2. In a large bowl, mix together the sour cream and applesauce. Add the brownie mix and stir until combined. Fold in the raspberry preserves with a spatula. Pour the batter into the pan.
3. Bake 35 minutes.
This may be my most requested treat. I’ve been making these for years but have only recently perfected the recipe by finding my secret ingredient. Because I believe recipes are made to be shared, I’m going to share my secret with you…
Vegetable oil cooking spray
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon kosher salt
3/4 teaspoon baking powder
1 1/2 tablespoons instant espresso
3 oz unsweetened chocolate, finely chopped
3/4 cup unsalted butter at room temperature
1 1/2 cups sugar
3 large eggs, lightly beaten
1 teaspoon vanilla extract
1. Preheat the oven to 350 and spray 8×8 inch baking dish with cooking spray.
2. Sift together flour, cocoa powder, salt and baking powder into a small bowl. Stir in the instant espresso powder and set aside.
2. Fill a medium saucepan one-third full with water and bring to a simmer. Place the chocolate and butter in a double broiler or large heat-proof bowl and set over the simmering water. Turn the heat to low and melt the chocolate and butter. Stir frequently until completely smooth.
3. Remove from heat and stir in sugar. Stir in the flour mixture until it’s just absorbed.
4. Pour the batter evenly into the pan. Bake 30-35 minutes. A crust should form on the top, but the center should be somewhat jiggly. Cool in the pan and then refrigerate. Serve in one inch squares.
Despite the name, the men in your life will enjoy this treat as well. Espresso+chocolate, what’s not to love? Although, be warned ladies you may start craving these and do you really want to share?
This recipe was adapted from Today’s Kitchen Cookbook.