Spiced Pumpkin Cheesecake Brownies

I love Fall baking.  Maybe it's the subtle hint of nutmeg, ginger, and cloves often suggested in savory pies, cobblers, and cookies this time of year.  Maybe it's also in part that this is before the REAL hustle and bustle of holiday baking sets in.  Whatever the reason, I love having fresh baked goods on the table this season.

I've experimented with many pumpkin flavored desserts the past few years (You may remember this Pumpkin Pecan Cheesecake from last Thanksgiving), but have not yet tackled pumpkin brownies... until now.

It's no secret I love chocolate, and I love cheesecake.  A few years ago I made David Lebovitz's Cheesecake Brownies, and they were to-die-for.  In the spirit of the season, I decided to re-create this recipe incorporating pumpkin flavor.  Here's my recipe for Spiced Pumpkin Cheesecake Brownies:

Ingredients:

Brownie Mixture:
6 T. unsalted butter, cut into pieces
4 oz. semisweet chocolate, coarsely chopped
2/3 cup sugar
2 eggs, at room temperature
1/2 cup flour
1 T. cocoa powder
1/8 tsp. salt
2 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup chocolate chips

Pumpkin Cheesecake Mixture:
6 oz. cream cheese, softened
1 egg, at room temperature
1/3 cup sugar
2 T. flour
1/2 cup canned pumpkin
1/4 tsp. vanilla extract
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves

1. Line a 9" square baking pan with two layers of aluminum foil (bottom and sides).  Lightly grease with non-stick cooking spray.
2. Preheat oven to 350 degrees.
3. Melt butter and chocolate in a medium saucepan over low heat.  Stir to blend.
4. Remove melted chocolate from heat and beat in sugar and 2 eggs.
5. Mix in flour and next 3 ingredients, then add the vanilla and chocolate chips.  Pour into prepared pan and smooth to even.
6. In a separate bowl, beat together the cheesecake mixture ingredients.
7. Spoon the cheesecake mixture over the brownie mixture.  Then, use a dinner knife to swirl the batters gently.

8. Bake for 35 minutes (a toothpick inserted in the middle should come out clean).
9. Let cool in pan on a cooling rack for 10-15 minutes.  Then, gently lift foil out of pan and peel it away.
10. Cut brownies into squares. 

These will store in an airtight container for a few days... that is, if they last that long :)

Happy Fall Y'all!

A Little Suprise...and a Fresh Spin on Huevos Rancheros

Do you notice something different?

Hint:  Look up top, next to the "about" tab.... see it?

Yes!  I've added a link to a new blog season | design!  I've spent a lot of time in my kitchen recently, but not just cooking and baking... but rather painting!  To see my progress and check out my new design blog, click here.

Now on to today's business:  Huevos Rancheros... my way.

Never had Huevos Rancheros before and don't have a clue what I'm talking about?  Aww, you are missing out!  Here's your culinary definition for the day:

Huevos Rancheros is a traditional Mexican dish where a fried egg is served over lightly fried tortillas and topped with cooked salsa.  Click the picture below, courtesy of Simply Recipes, to learn more about the traditional version of this dish.

Nowadays, a multitude of Tex-Mex varieties are showing up with beans (black beans or refried), corn, meat, guacamole, cheese, sour cream... all the good stuff.  Here is a new spin that is super easy, can be served for any meal, and makes a great plate presentation (plus, leftovers store and re-heat nicely).  The taste is the same, but rather than stack all the ingredients up on a plate after cooking them in a fry pan, they are neatly assembled in a tortilla "cup" made using a muffin pan.

Here's the recipe for 8 servings.  You'll need:

8 small tortillas, 6-7"
1 lb. chorizo sausage, browned and drained
1 cup black beans or refried beans
1 cup salsa
1-1/2 cups Mexican blend cheese
8 eggs
Optional:
chopped fresh cilantro, for garnish
sour cream and sliced avocado/guacamole, for serving

Preheat oven to 375 degrees and lightly grease a muffin pan with cooking spray.

Heat tortillas, wrapped in a paper towel, in the microwave for 10-15 seconds to soften.  This makes it easier to mold them in the muffin pan.  Starting in the center of your muffin plan, gently position tortillas in each of the muffin cups. (Using the center cups will allow for even cooking).

Next, spoon the cooked chorizo into the bottom of the tortillas.

Top with beans, salsa, and cheese.

Now for my favorite part:  Crack one egg over the bed of cheese in each tortilla cup.  No frying required!  The eggs will cook in the oven.

Place the muffin pan in preheated oven and bake for 20 minutes or until the whites set.  Depending on how you prefer your eggs, you may cook yours a little longer.  I like mine runny... they mix with all the other flavors, and you can break off pieces of tortilla and dip them in the eggs like chips.  YUM!

When you are satisfied with the eggs, remove from oven and let cool slightly.  Garnish with freshly chopped cilantro.

Using a small knife or spoon, carefully transfer each tortilla cup to a plate.  Serve with sour cream and avocado if desired.  I've also been known to spoon a little more salsa on top.

Breakfast Heaven... Buen provecho!

a week of R & R and G n' G

I'm back... from paradise.  I ended 2011, and began 2012, in the mountains with a hearty dose of Rest & Relaxation and a daily serving of  Grits n' Greens.

After the hustle and bustle of Christmas, my fiance Brad, his parents, and I headed up to Linville, North Carolina.  We loaded up the cars with hiking and ski gear and bikes in tow with all intentions of roughing it for a few days.  However, we spent most of our time sipping wassail, roasting marshmallows, and enjoying our agenda-free days either on the porch or by the fire.

Amidst all the much-needed relaxation we did venture up the Grandfather Mountain and crossed the "Mile High Swinging Bridge."  We also set out to Wiseman's View and hiked into Linville Gorge (pictured below).



The Carolina mountains are BEAUTIFUL-- we spent a couple of afternoons simply touring the area and taking in the views.

As much as I enjoyed spending time with each other in the great outdoors, I enjoyed spending time with each other in the kitchen.  I love breakfast, and I especially love a big breakfast.  We started off the New Year taking the most important meal of the day very seriously with the kind of breakfasts we ordinarily don't have time for in the morning.  My favorite item on the menu was Grits n' Greens...

... with a good cup of coffee and this view:

Grits n' Greens
serves 10

1 pound fresh collard greens
6 slices bacon
3 cups water
8 cups chicken broth, divided
2 cups half & half
2 cups grits (not instant or quick cooking)
2 sticks butter
salt and pepper, to taste
Tabasco, to taste
2-1/2 cups Parmesan cheese, divided

Thoroughly wash collard greens and cut away the thick stalks.  Roll the leaves and coarsely chop.  In a large stock pot, combine 3 cups of water with 2 cups of chicken broth and bring to a boil.  Add 2 slices of bacon and greens and return to a boil.  Reduce heat to medium-low; cover and simmer for 1 to 1-1/2 hours or until greens are tender.  Discard bacon slices.  Drain greens in a colander, removing as much liquid as possible.

Preheat oven to 350 degrees F.  Cook remaining 4 slices of bacon and crumble; set aside.

When greens are nearly ready, in a separate sauce pan, combine the half & half and remaining 6 cups of chicken broth and bring to a boil.  Stir in the grits and cook over medium heat, returning to a boil.  Cover and reduce heat to low; simmer for 25-30 minutes, stirring frequently.  Remove from heat and stir in butter, salt and pepper, and Tabasco.  Fold in 2 cups Parmesan cheese.  Fold in drained collard greens.  Spoon mixture into a greased 2-quart casserole dish.  Top with remaining 1/2 cup Parmesan cheese and crumbled bacon.  Bake in preheated oven for about 10 minutes, or until lightly browned.

P.S. I love Southern novels as much as I love Southern cooking.  Last summer, I read a cute quick-read by Mary Kay Andrews called Hissy Fit.  It was delicious!  And so it the grits n' greens recipe that is included in the story.  My recipe is an adaptation from the one in the book (I used fresh collard greens and added in the Tabasco).  Enjoy!

Print this recipe!

Now it's back to reality (which means more blog posts!).  I wish everyone a very happy 2012, full of many delicious seasons!  My resolution is to make more time for R & R (and G n' G).

Love,

Erin

Leftover Turkey Tetrazzini

I love leftovers-- especially Thanksgiving leftovers. However, we always gobble up the side dishes before we can finish the Turkey (There is some irony somewhere in that sentence). Here is my version (and there are plenty of others out there) of Turkey Tetrazzini. This rendition has sun-dried tomatoes-- I love an excuse to add sun-dried tomatoes to casseroles. I have also snuck in a little Jamaican all-spice which has the same seasonings used in rubs for jerk chicken and spicy relishes. I find the overall blending of flavors delicious!


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure (the fun has begun).


3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.


4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.



6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.



7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.

10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.



11. Fold in 1 cup of cheese.


12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.

15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.



YUM!!Enjoy :)


Turkey Tetrazzini

12 oz. linguine
3 cups coarsely chopped cooked turkey
1 medium onion, chopped
8 oz. sliced white mushrooms
10 T. butter, divided
2 T. sun-dried tomatoes, minced (if using tomatoes packed in oil, blot with paper towel)
1 clove garlic, minced
2 T. flour
1/2 cup chicken broth
1/2 dry white wine
1/2 cup heavy cream
1 tsp. dried basil
1/2 tsp. Jamaican all-spice
1/4 tsp. salt
1/4 tsp. pepper
1-1/2 cup three-cheese blend (mild cheddar, sharp cheddar, Vermont white cheddar)
3/4 cup panko bread crumbs

1. Preheat oven to 375 degrees F.
2. Prepare linguine according to package directions for al dente, reducing cooking time by 2 minutes. Drain pasta and coat with a pat of butter for good measure.
3. Melt 4 T. butter in a large skillet over medium heat. Add onion and saute until translucent, approximately 4 minutes.
4. Add garlic and saute another 2 minutes.
5. Add mushrooms and saute until mushrooms are tender and all liquid has evaporated, approximately 8 minutes. Remove from heat and set aside.
6. In a large saucepan, melt 4 T. butter over low heat. Stir in flour and cook for 3 minutes, stirring often.
7. Slowly whisk in chicken broth and white wine.
8. Bring to a simmer and whisk in heavy cream and cook over medium heat, stirring constantly, for about 5 minutes.
9. Stir in basil, Jamaican all-spice, and sun-dried tomatoes. Season with salt and pepper.
10. In a large bowl, combine cooked pasta, onion-mushroom mixture, and turkey. Slowly pour in sauce and combine.
11. Fold in 1 cup of cheese.
12. Transfer mixture to a buttered 2-1/2 quart casserole dish.
13. Melt 1 T. butter and stir in bread crumbs.
14. Sprinkle remaining 1/2 cup cheese over casserole and sprinkle with bread crumb mixture.
15. Bake the tetrazzini for 30-35 minutes, or until bubbly and top is golden.