Tag Archives: pumpkin

Pumpkin Swirled Chocolate Brownies

Remember me? I’m back. With brownies.

I love baking, but it always makes such a huge mess. Check it out!

And this is not showing the chocolate shavings that melted on my clean floor. Stupid chocolate shavings…

Lets get right to it! Here’s what you’ll need:

For the pumpkin batter:
1 Tbs unsalted butter, softened
3 oz cream cheese, softened
1/2 cup sugar
1 egg
1/3 cup canned pumpkin puree (make sure it’s not the “pumpkin pie mix” stuff)
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 Tbs all purpose flour

For the brownie batter:
5 1/2 oz semisweet baking chocolate, finely chopped
1 1/4 sticks unsalted butter, cut into pieces
4 eggs
1 1/2 cups sugar
1 tsp vanilla extract
1/4 tsp salt
1 1/3 cups flour

Preheat your oven to 350 degrees.
Spray a 13×9 baking dish with nonstick spray and set aside. In a small bowl, using an electric mixer, mix together the cream cheese and butter. Beat in the sugar and egg until well incorporated. Next, add the pumpkin puree, vanilla, and spices and cream together until smooth. Fold in the flour and set this mix aside.

Grab a large pot and fill with about 3 inches of water. Put over high heat and bring to a boil. While that’s heating up grab a small heat-resistant bowl and toss in the chocolate and butter pieces. When water comes to a boil, reduce to a simmer, and place bowl over the simmering water and melt together the butter and chocolate. Stir occasionally until melted. Set aside.

In a large heat-resistant bowl, combine the eggs with the sugar, vanilla and salt. Place over the same simmering water and, using an electric mixer, beat until the mixture is lukewarm. Remove from heat and continue mixing at medium-high speed for about 5 minutes, or until mixture is thick and fluffy. Grab a spatula and fold in the chocolate mixture. Sift the flour into this mixture and fold that in, too.

Pour the chocolate mixture into the prepared baking dish, and smooth the top with a spatula. Pour the pumpkin mixture over the top of the chocolate mixture and, using the back of a butter knife, swirl the pumpkin batter into the chocolate mixture. Don’t over-do it or the swirl pattern will be lost. Bake for about 50 minutes, or until a toothpick comes out clean.

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Vegan Pumpkin Cookies

Have you ever been here?

That is Cinnamon Works. It’s down near Pike’s Place Market in Seattle, literally just on the other side of the street from the market. They specialize in gluten free and vegan baked goods. Although I am neither vegan or gluten intolerant, Jon took me here to get a pumpkin cookie when we first started dating. I would say this cookie is less like a cookie and more like a muffin top. But, whatever you want to call it, it’s delicious. I’ve created something that is really close to what they make. It’s vegan, pumpkin, muffin-like, and scrumptious. The only differences were the frosting on my version was a little less creamy and the outer layer on mine was a little chewier than theirs. Nonetheless, these are delicious and you need to sprint to your kitchen now and make them. I do mean now.

Here’s what you’ll need:
2 C all purpose flour
1/2 C whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp salt
1 C granulated sugar
1/2 C brown sugar
1/2 C vegan margarine, softened (or just normal margarine…whatever)
2 C canned pumpkin
1 Tbs apple sauce
1 tsp vanilla extract

Preheat oven to 350 degrees
Start off by measuring out your two types of flour into a medium sized bowl. Add all of your spices aka the cinnamon, nutmeg, ginger and clove and also your baking powder and baking soda. Whisk together to combine.

Nicely done. Set that aside.

In a large bowl, whisk together the vegan margarine, brown sugar, and granulated sugar. (if you aren’t sure where to find vegan margarine, you can find it at almost any grocery store. Smart Balance is a pretty wide spread brand and you can find it by the butter and margarine.)

Whisk in the pumpkin, applesauce and vanilla extract. Whisk like a mad woman (man?) until smooth. Slowly add the dry ingredients until combined. I opted to use my hands for this last step.

Want a hug?

Place a piece of parchment paper on your cookie sheet and spray with cooking spray. This is the part where you can be creative; you can either A) make normal sized cookies that are conservative and acceptable to society or B) make them as big as your face just like Cinnamon Works does. I chose the latter of the two.


Makes six, face sized, cookie-muffin hybrids.

Bake for about 18 minutes, or until a toothpick comes out clean when you insert one in the top.

While those are baking, make your glaze.
2 C powdered sugar
3 Tbs vegan friendly milk (ie. soymilk, almond milk….regular milk if you don’t care…whatever)
1 Tbs melted vegan margarine
1 tsp vanilla extract

Combine all ingredients with a spoon or whisk until smooth.
When cookie-muffins are done, let them cool on a cooling rack. Then, add your glaze. Make sure your cookies have totally cooled before adding glaze because if you don’t it’ll just melt all over the place.

And there you have it! Vegan Pumpkin Cookies!
Does anyone have any suggestions on how to make vegan friendly, thicker frosting?

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