Truffle Brownie Pumpkin Cheesecake Bites

Thanksgiving is around the corner, and I can honestly say, I am still a little obsessed with pumpkin.  I cannot wait for pumpkin pie, I am making my pumpkin soup as I write this, and I am thinking about attempting some sort of pumpkin macaroon (have lots of egg whites on hand).

My Thanksgiving menu is already set and organized and I am not planning on adding to it.  However, my kids are off from school this week and later today, we are meeting friends for a hike.  Our plan is to go out for lunch after the hike, yet I knew everyone is going to end up back at our house to play for a bit.  I wanted to have some snacks on hand.  I whipped up these truffle brownie pumpkin cheesecake bites as I had some left over pumpkin puree in the fridge.  Rather than making them in a 9x9" pan, I opted to make individuals in my silicone baking muffin pans.  These are going to be the perfect compliment to a big bowl of pomegranate seeds and a white bean dip with roasted pita chips.  Maybe, we will skip lunch all together and simply come home for the snacks!

Truffle Brownie + Pumpkin Cheesecake Bites

yield: 28 mini bites

ingredients:

brownies:

4 oz. unsweetened chocolate

1 stick of butter, cubed

2 Tbls. unsweetened cocoa

1 Tbls. espresso powder

1 1/2 cups sugar

1 tsp. vanilla

1/4 tsp. salt

3 eggs

1 cup flour

cheesecake

8 oz. cream cheese

1 egg

1/3 cup sugar

2 Tbls. flour

3/4 cup pumpkin puree

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. pumpkin pie spice

instructions:

• preheat oven to 350*

for the brownie layer:

• melt chocolate, butter, cocoa, and espresso powder in a bowl over simmering water.

• remove bowl from the heat and add the sugar, vanilla, and salt.  add the egg and mix until smooth.

• fold in the flour.

• using a small ice cream scoop, scoop batter into individual muffin tins. set aside while you make the cheesecake

for the cheesecake layer:

• in the bowl of a standing mixer, beat the cream cheese until smooth.

• add the sugar and combine

• add the egg and the vanilla and mix to combine

• mix in the remaining ingredients until fully incorporated.

• using the same ice cream scooper(cleaned, of course), scoop over brownie mixture and fill muffin cups almost to the top.

• using a toothpick or small skewer swirl the cheesecake mixture slightly to form a pattern with the brownie mixture.

• bake 20-25 minutes, rotating pans back to front mid through.  brownie bites are done when the top of the cheesecake feels slightly firm to the touch.

• let cool on a wire rack.  once cool, stick in the fridge for about 45 minutes.  once totally firm, pop the brownie bites out of the muffin cups and enjoy!!

My Thanksgiving Round-Up

I think I have mentioned that I love the holidays.  Valentine's day we make lots and lots of candy, Easter, we decorate eggs and love a good Easter egg hunt, Passover we become a macaroon factory, Fourth of July it's all about the red, white and blue accents, New Years it' all about the cocktail, and Thanksgiving - it's all about the sides, the table decorations, and the annual Salzman family turkey "football" bowl.

I started collecting Thanksgiving recipes all the way back in the late 70's.  Even before Miguel and I were married (25 years ago!), I enjoyed making Thanksgiving dinner.  The more guests, the merrier.  I love to feed a crowd and Thanksgiving is that one holiday that makes feeding a crowd really fun.  I love to mix the flavors, the colors, the savory with the sweet.  And I especially love Thanksgiving because it is that one holiday where nothing is expected.  No gifts, no candy, no gestures.  It is just a way to get everyone together, be grateful, and simply say "thanks".

This year, I am sticking with some old favorites, but introducing some new hopefuls!

Family Favorites

My mac 'n cheese coins

Parmesan -White Cheddar Straws

Artichoke-Olive dip

Cranberry-Raspberry Sauce

Pumpkin Soup

Squash Gratin

Mom's Turkey

Mom's Gravy

New Additions:

Rustic Herbed Stuffing

Rustic Apple Galette

Brussels Sprout Salad

The balance of the meal; sweet potatoes, more veggies,etc, will be made by other family members.  I promise to share a recap of our holiday feast, after I have digested this meal.  Which may take a few days.  So be patient!

This cranberry recipe was my dad's favorite.  He would eat it with a spoon.  Now, my son-Eli, has taken on that role and requests this cranberry sauce all year around. I always made a double recipe, one for our table and one for my dad to take home.  I will set a place for him this Thanksgiving holiday and be grateful for the 46 years that he was in my life.  

Cranberry-Raspberry Sauce

yield: 4 cups

ingredients:

1 lb. fresh cranberries

2 granny smith apples, peeled, cored and chopped

1/2  cup sugar

1/2 cup orange marmalade

10 oz. frozen raspberries, thawed and drained

zest of one lemon

juice of one lemon

instructions:

• throw all ingredients in the bowl of a food processor.  pulse until chunky.

• refrigerate.  can stay for about 1 month.

Brussels Sprout Salad

There is a restaurant in my neighborhood (The Six) that is a great place to grab lunch or eat an early dinner before a movie.  The menu constantly changes and uses mostly seasonal, fresh ingredients.  I look forward to their shaved brussels sprout salad and am always disappointed when it is not on the menu.  Inspired by The Six, I decided to create one of my own.  It's delicious, if I do say so myself!

ingredients:
dressing:
1/4 cup grainy Dijon mustard
2 Tbls. apple cider vinegar
2 Tbls. fresh lemon juice
1 Tbls. sugar
1/3 cup grapeseed oil
kosher salt
fresh ground pepper

candied pecans:
1/2 cup brown sugar
3 Tbls. unsalted butter
3/4 cup pecans, chopped + toasted

1 1/2 lbs brussels sprouts, trimmed
1/4 cup pomegranate seeds

instructions:
• preheat oven to 325*
• bring a pot of water to boil
for the candied pecans
• in a heavy duty pan, melt butter with sugar.  bring to a boil.  boil for one minute.
• remove from heat and add the pecans.
• spread mixture onto a silpat lined baking sheet and bake for 8 minutes.
• cool completely
for the dressing
• make dressing, combine all ingredients and mix well.  taste for seasoning. set aside
• once the water has boiled, add 1 tablespoon kosher salt.  add brussels sprouts and cook for
5 minutes or until tender.
• drain, rinse with cold water.  cool on paper towels.
• using a food processor fitted with the 1/8 or 1/4" slicing disc, slice brussels sprouts.  transfer to a large bowl.  cover and chill.
when ready to assemble
• toss brussels sprouts with enough dressing to coat.  let marinate for 30 minutes.
• top with candied pecans and pomegranate seeds.

Rustic Herbed Stuffing
adapted from Bon Appetit
yield: 8-10 servings

Stuffing is never my department.  My mom has always made the stuffing (another one of my dad's favorites) and she ALWAYS stuffs it in the bird.  It happens to be really delicious and really moist and has a very distinct flavor.  But as my mom gets older, it becomes harder and harder for her to do tasks such as these.  So, this year, we are veering off of tradition, just a little, and I am making this rustic herbed stuffing.  We did a trial run.  Eli ate half the pan and gave it two thumbs up!

ingredients:
11 cups (16oz.) country style french bread, cut into 1" cubes
10 Tbls. unsalted butter
2 bunches green onions, thinly sliced
2 cups chopped celery
3/4 cups chopped, fresh italian parsley
1 Tbls. chopped, fresh oregano
1 Tbls. chopped, fresh sage
1 Tbls. chopped fresh thyme
1 large garlic clove, minced
1 tsp. kosher salt
1 tsp. fresh ground pepper
1 large bunch of Swiss chard, stems removed, chopped coarse (12 cups)
3 large eggs
3/4 cup chicken stock (I used homemade)
3 oz. grated Parmesan cheese
2 oz. grated Gruyere cheese

instructions:
• preheat oven to 375*.  butter a large casserole dish.
• spread bread cubes on a large sheet pan.  bake until very dry, 15 minutes.  cool.
• melt butter in a heavy large skillet over high heat.  add green onions and next 8 ingredients.  saute until celery is tender, 6-8 minutes.
• add Swiss chard and saute for 3 minutes.
• place bread crumbs in a very large bowl.  add warm veggies and toss to coat.
• whisk eggs and 3/4 cups broth(i used a 1/2 cup more) and add this to the bread mixture. mix in Parmesan.
• transfer to prepared dish. cover with buttered foil and bake for 30 minutes.  remove foil and bake for an additional 30 minutes or until golden.


*will post photos and recipes after Thanksgiving

I wish Thanksgiving was a week long holiday.  If it were, I could then make all the dishes that I desire. Here are some amazing recipes that have inspired me:

Spiced-Mulled-Cider by Organic Spark

Chestnut Soup by The Italian Dish

Bacon-Sweet Potato-Spinach Salad by Family Fresh Cooking

Pumpkin Scones by The Little Teochew

Gluten Free Stuffing by Gluten Free Girl

Carmelized Onion Cornbread Stuffing by Organically Delicious

Pumpkin, Quinoa + Hazelnut Gnocchi by Cannelle et Vanilla


Roasted Turkey Breast by What's Gaby Cooking

Thankful Cookies + Blessings by I am Mommy

Spiced Pear + Cranberry Pocket Pies by The Cilantropist

Pumpkin Crumble Cake by Indigo's Sugar Spectrum

Pear-Frangipani Galette by The Wives with Knives


How to make Pie Crust by Brown Eyed Baker


for more great recipes and inspiration, check out Tastespotting and Foodgawker.

Sour Cream Pumpkin Bundt for National Bundt Day

Today is National Bundt Day.  Duty calls.  I made a bundt.  I am trying to stay seasonal, so what would make the most sense?  You guessed it, pumpkin!  When I want to make a bundt, my first stop on the internet is always Mary's blog.  She could be considered the queen of bundts and boy does she love pretty much all things bundt related.

She recently posted this recipe for Sour Cream Pumpkin Bundt which she got off of the Libby's website.  I would never in a million years think to pull something off of a branded website.  Since reading Mary's post, I have actually perused a few of the sites, just to see what their ideas are for the holidays.  Some interesting, some not so interesting.  Yet, none the less, good info and always inspires new ideas.

Regardless, this cake is a winner.  And as I have mentioned in the past, bundts are easy and they are always a crowd pleaser.  This one certainly pleased a crowd.  I made three minor alterations to the recipe.  I added dried cranberries to the streusel, cut back a little on the streusel ingredients, and replaced sucanat with white sugar.

We are having friends for brunch Thanksgiving weekend.  I may just have to make this again!

Sour Cream Pumpkin Bundt
adapted from here

ingredients:
streusel
2 tsp. butter, cold
1/3 cup brown sugar
3/4 tsp. ground cinnamon
1/8 tsp. ground allspice
1/3 cup dried cranberries, chopped

cake:
3 cups all-purpose flour
1 Tbls. ground cinnamon
2 tsp. baking soda
1 tsp. salt
2 cups sugar (I used sucanat)
1 cup (2 sticks) unsalted butter, room temp.
4 large eggs, room temp.
1 cup pumpkin puree
8 oz. sour cream
2 tsp. vanilla extract

instructions:
• preheat oven to 350*.  butter & flour a 12 cup bundt pan
for the streusel
• combine all dry ingredients and whisk.  cut butter into dry mixture until crumbly.  add dried cranberries. set aside.
for the cake
• whisk flour, cinnamon, baking soda, and salt. set aside
• cream sugar and butter together in the bowl of an electric mixer until fluffy.
• add eggs one at a time.
• add pumpkin, sour cream, and vanilla.  scrape sides of bowl and mix again until incorporated.
• spoon half the batter into the prepared pan
• top with streusel mixture. don't let streusel hit the side of the pan.
• cover with remaining batter.
• bake 55-65 minutes or until a skewer inserted in the center comes out clean.
• cool for 30 minutes in pan, then remove from the pan and cool completely.
for the glaze
• combine 1 1/2 - 2 cups sifted powdered sugar with 2-3 tablespoons of milk.  mix completely.
• spoon over cake and let drip down the sides.

Enjoy!

Pecan Bars - bite size!

Thanksgiving is around the corner and I always bake, among many other things, my "famous" pecan pie.  My mother-in-law LOVES pecan pie and Thanksgiving, generally, falls on or around her birthday. Pecan pie usually adorns our dessert table - with a candle in it while nine adoring grandchildren, sing happy birthday to their "nana"!

I have been making this recipe for about 20 years and it just gets better with age.  Originally, I followed the recipe, exactly.  Then, as the years went on, I realized that I didn't like the crust and worked really hard to find the right balance between the dry ingredients, the fats, and the wet ingredients.  I now have one basic pie crust that I use pretty much for all pies and tarts. And the filling evolved as well.  I now make it more like a tart rather than a pie.  Makes eating a small slice much more friendly.

I wanted to experiment a little this year and had an idea to make bite sized pecan bars.  I reinvented the filling for my pecan pie and made these in a 13" x 9" pan.  These bars have a shortbread crust and I replaced the white sugar with sucanat.  This is not my original pie filling, but it is a pretty good version of it.

I loved these bars. I am going to make them one more time before Thanksgiving and make them in mini muffin tins.  They will be more like a "tassie" rather than a bar. I think I am going to wrap these up, in little individual boxes and give to all the kids teachers as a little pre-Thanksgiving treat!

Pecan "Pie" Bars
yields: 32 mini bites

ingredients:
2 cups all-purpose flour
1/2 cup sucanat (or white sugar)
1/8 tsp. salt
3/4 cup organic butter, cut into cubes
1 cup firmly packed dark brown sugar
1 cup corn syrup
1/2 cup butter, cut into cubes
4 large eggs, lightly beaten
2 3/4 cups pecans, toasted and chopped
1/4 tsp. table salt
1 tsp. vanilla extract

instructions:
for the shortbread:
• preheat oven to 350*
• butter a 13" x 9" metal pan.  line with parchment and butter the parchment.
• combine flour, sugar, and salt in the bowl of your food processor.  pulse a few times.  add the butter and pulse until the mixture resembles coarse meal.
• press dough evenly into prepared pan.
• bake in preheated oven for 20 minutes or until the edges of the dough are light brown.
for the filling:
• while the crust is baking, combine the sucanat, corn syrup, and 1/2 cup of butter in a heavy bottom pan.  bring to a boil over low to medium heat.  Once boiled, immediately remove from heat.
• beat eggs in a medium bowl.
• ladle a small amount of the mixture into the beaten eggs.  do this a few times to temper the eggs (so they don't scramble and cook on you).  once tempered add the rest of the hot mixture to the eggs and combine.
• stir in the pecans, salt, and the vanilla.  mix thoroughly.
• pour over cooked shortbread
• bake for 32-35 minutes or until the filling no longer jiggles when you shake the pan.
• cool completely on a wire rack.  once cooled set in fridge for about an hour.  this makes cutting them a bit easier.  cut into desired size bars or bites.