Pumpkin Swirl Fudge Brownies

 “Life starts all over again when it gets crisp in the fall” F. Scott Fitzgerald

Pumpkin Swirl Fudge Brownies

Perfect crisp fall Sundays call for open windows, chili with jalapeño corn bread and pumpkin swirl brownies followed by laziness on the couch next to the fireplace. For me it’s a perfect way to spend a day a with the family.  It was a nice change of pace. The entire weekend was much needed filled with great time with the whole family.

I love when the whole family gets together. The 16 of us are close and this time of the year the birthdays celebrations happen more than any other. I’m glad we all love each other otherwise it would feel more like a burden. On Saturday we went to a hibachi steakhouse to celebrate my birthday, which happens to be tomorrow. Hibachi has somehow become a favorite spot for Briana, Kurt and I to have our birthdays at.  It’s a ton of fun, especially with all 16 of us.

Pumpkin Swirl Fudge Brownies

I figured adding a nice pumpkin scent to the house would not hurt so on Sunday I also baked.

Fudgy gooey moist brownies are my absolute favorite and I had a great time baking it with my girls. Briana and my little cousin helped me in the kitchen. One cracked the eggs, the other did all the mixing and I provided instructions. Kurt, who was completely absorbed into his favorite video game would pop into the kitchen to do the taste testing and provide his stamp of approval every step of the way.

Pumpkin Swirl Fudge Brownies

Pumpkin Swirl Fudge Brownies

The topping is a sweet mixture of cream cheese, pumpkin puree, sugar and eggs. A cheesecake on top on a brownie is pure perfection. A warm brownie topped with vanilla ice cream is a perfect dessert on a crisp fall afternoon. The pumpkin cream cheese topping simply takes it to a whole new level. You’ll just have to try it for yourself but there is no doubt in my mind that you will love it as much as we all did.

Pumpkin Swirl Fudge Brownies

Pumpkin Swirl Fudge Brownies
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • Topping:
  • 1 (3oz) package low fat cream cheese, softened
  • ½ cup canned pumpkin
  • 1 egg
  • ¼ cup sugar
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Brownies
  • 4 oz unsalted butter, brought to room temperature
  • 7 oz bittersweet chocolate, melted
  • 1 cup sugar
  • ¼ tsp salt
  • 1 tbsp cocoa powder
  • 2 eggs
  • 2 tbsp warm water
  • ¼ cup espresso
  • ⅔ cup flour
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl using a hand mixer beat all the topping ingredients until smooth. Set aside.
  3. In a separate bowl beat butter and sugar until smooth. Add eggs, espresso and warm water. Stir in melted chocolate and salt.
  4. Add flour and mix until the batter is smooth.
  5. Oil a baking dish and line it with parchment paper. Pour the brownie mixture and spread evenly. Top with the pumpkin topping by spoonfuls unevenly across. Using a tooth pick swirl the pumpkin topping into the brownie mixture creating a marble design.
  6. Bake 45-50 minutes. The brownie should be slightly wet inside.
  7. Allow to cool and set.
Be Sociable, Share!
Share

Sweet Potato Baked Fries

Sweet Potato Baked Fries

The best of fall produce is out there. The shelves are filled with beautiful colors of orange, purple and yellow. I love strolling through the farmer’s market looking for a dinner inspiration from all that gorgeous produce. I equally love that I can get a large variety of locally grown vegetables and feel better about eating them.

Alongside the pumpkins and the squashes sweet potato is the natural vegetable of choice this time of the year. I adore sweet potato baked fries and can eat a whole bunch without feeling guilty. My favorite seasoning is a topping of garlic and butter sprinkled with sea salt and fresh parsley. Simplicity is key here.

Yummmmmmm!!!!!!

Sweet Potato Baked Fries

As with any fries you need a good condiment. Surely plain ol’ ketchup will do but why not make it fun and delicious. I made an insanely good dipping sauce with the ingredients you probably already have on hand. A little mixture of mayo, sour cream, garlic, salt and vinegar was exactly what these fries needed. I loved the sauce so much I saved the leftovers and dipped some baked buffalo  wings in it later. So good people, so good. :)

Sweet Potato Baked Fries

I am happy it’s already Thursday. We have a full weekend coming up. Our plans include a dinner and a movie on Friday night, can’t wait to see The Book of Life. The entire family is getting together for my slightly early birthday celebration on Saturday and a mini day trip to upstate New York on Sunday to see the beautiful foliage. I might need a day off after all that. Monday might be rough.

Whatever your plans are, enjoy yours.

5.0 from 2 reviews
Sweet Potato Baked Fries
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 2 large sweet potatoes, cut into fries or wedges
  • 1 tbsp butter
  • 2 garlic cloves, minced
  • ½ tbsp fresh parsley, chopped
  • sea salt
  • olive oil
Instructions
  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil all over the sweet potato fries, season with a little salt and arrange on a baking sheet. Bake 30 minutes until slightly crisp.
  3. While the fries bake, melt butter and stir in garlic. Set aside.
  4. When the fries are done arrange on a platter, top with the melted butter mixture, season with salt and sprinkle with fresh parsley.
  5. Serve with white sauce.

5.0 from 2 reviews
White Sauce
 
Prep time
Total time
 
Author:
Ingredients
  • 2 tbsp mayo (I used EarthBalance)
  • 1 tbsp light sour cream
  • 2 garlic cloves, minced
  • 1 tsp vinegar
  • 1 tbsp fresh parsley, chopped finely
  • salt to taste
Instructions
  1. Stir all ingredients together. Allow to refrigerate at least 15 minutes for the flavors to marry,

Be Sociable, Share!
Share

Sausage, Spinach and Butternut Squash Soup

 “Enjoy Life It’s Delicious”

Sausage, Spinach and Butternut Squash Soup

I have been so busy at work I find myself exhausted every night with very little desire to do anything outside the necessary. I sometimes find it challenging to have a demanding full time job, juggling everything I love to do for my family and finding time for my favorite space on the internet. And that is why you’ll actually discover that this post is up on Saturday which is completely outside my blogging schedule.

There is something very comforting and satisfying about creating a recipe from simple and seasonal ingredients, especially when that recipe is a large pot of soup. In the past I have served butternut squash mostly as a side dish and only recently became adventurous with it. What I love most about this version is how satisfying and flavorful it is.

Sausage, Spinach and Butternut Squash Soup

This time of the year farmers markets are filled with a variety of winter squashes. Gorgeous warm hues and bright colors stand out amongst other vegetables and it’s hard to pass them by. I especially love it because the beautiful fall flowers, pumpkins and decorations remind me that my favorite holiday, Thanksgiving, is just around the corner. That’s one holiday that gives me the warm and fuzzes.

This fiber rich soup is a sure way to satisfy even the picky non butternut squash eaters. It’s packed with tons of flavor and will please everyone. I could  eat the entire pot myself. Butternut squash is a great soup vegetable. It’s healthy, loaded with vitamins and holds up well. It comes together in just under 30 minutes and makes for a fantastic lunch the following day.

Sausage, Spinach and Butternut Squash Soup

Sausage, Spinach and Butternut Squash Soup

 

Enjoy your weekend friends.

 

5.0 from 5 reviews
Sausage, Spinach and Butternut Squash Soup
 
Prep time
Cook time
Total time
 
Author:
Serves: 5
Ingredients
  • 4 turkey sausages, casing removed, crumbled
  • ½ butternut squash, chopped into 1½ inch chunks
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery sticks, chopped
  • 2 garlic cloves, minced
  • 1 cup baby spinach
  • 1 28oz can cannellini beans, rinsed and drained
  • 5 cups water
  • 2 good quality chicken bouillons
  • 1 tsp turmeric (optional)
  • ½ tsp saffron
  • salt and pepper to taste
  • 2 tbsp canola oil
Instructions
  1. Heat oil in a heavy soup pot or a Dutch Oven. Add crumbled turkey sausage and cook until barely pink.
  2. Add onion, garlic, celery and carrots. Stir and cook for 5 minutes.
  3. Add water, bouillon, turmeric, saffron, beans and butternut squash. Bring to a boil, then reduce to simmer and cook about 15-20 minutes until the squash is tender.
  4. Adjust seasoning, stir in spinach and turn off the heat. The spinach will wilt within a few minutes.
  5. Enjoy.

 

Be Sociable, Share!
Share