We tested two recipes that I found while reading my latest addition...food blogs!! First, I made pumpkin pancakes. The boys devoured these and Russell has said he would love to see them stay on the holiday breakfast rotation!! It was a little crazy while I was cooking these up for dinner last night as Caroline was in her usual evening meltdown mode so I was unable to get some pictures of how they looked. But, y'all know what pancakes look like and these were just a little darker in color due to the pumpkin. At the end of this blog post, I'll include the recipe.
Since the pumpkin pancakes only called for 1/2 a cup of pumpkin puree, I went looking for another recipe to use up the rest of the 15 oz can of pumpkin. I ran a few suggestions by Russell and we decided to try Pumpkin-Spice Cheesecake Brownies. I mean who can resist chocolate and cheesecake? These were a bit labor intensive as you make the cheesecake batter and brownie batter from scratch but it probably took no more than 30 minutes to make everything and get them in the oven. A word of caution, definitely give these time to chili fully in the frig before breaking into them. They definitely tasted better this morning after a full night in the frig then they did yesterday after being in for about 45 minutes. Here's a picture of what they look like fresh from the oven!
Pumpkin-Spice Cheesecake Brownies
Source: Cooking This and That
who got it from Cara's Cravings
Makes 16 servings
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tablespoon pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 teaspoons cinnamon
Cheesecake Batter
6 ounces cream cheese, softened
1 egg
1/3 cup sugar
2 tablespoons flour
1/2 cup pumpkin puree
1/4 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon each ground ginger and ground cloves
Preheat oven to 350F. Grease an 8x8" square metal baking pan.
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.
Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.
Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.
Pumpkin Pancakes
Source: The Way the Cookie Crumbles
Serves 2-3
1 cup (5 ounces) flour
1 tablespoon brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
¼ nutmeg
1 egg
2 tablespoons butter, melted and cooled
½ cup pumpkin
1 cup buttermilk
vegetable oil for the pan
1. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt and spices. In a separate mixing bowl, whisk the egg until thoroughly combined, then add the butter, pumpkin, and buttermilk. Pour the liquid ingredients into the dry ingredients and whisk gently until batter is mostly mixed but still contains small lumps. Let batter rest while pan heats, at least 5 minutes.
2. Heat non-stick skillet or griddle over medium heat. Add a few drops of oil and spread it over the bottom of the pan. Using a ¼ cup measure, pour pancake batter onto hot griddle. When pancake is golden brown, flip to cook other side. Keep warm in oven heated to 275 degrees.
And since I can't resist a post without a picture of my precious kids...
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