Friday, October 25, 2013

Pumpkin Brownies

Lacey and I had a blast making these delicious pumpkin brownies for a film screening last Saturday. They were super moist and it didn't take long for them to disappear. If you have any awesome pumpkin recipes I should try PLEASE send them my way :) I thank God every day that there is pumpkin and popcorn in Brazil. Though I'm LOVING all the new flavors here, I don't know how I'd live without my crazy pumpkin and popcorn experimentations. Now if only they'd start producing peanut butter...

Pumpkin Brownies
Recipe adapted from BHG
  • 3 ounces  cream cheese, softened
  • 1 tablespoon  butter, softened
  • 1/2 cup  sugar
  • 1 egg
  • 1 cup  canned pumpkin
  • 1 teaspoon  vanilla
  • 1/2 teaspoon  ground cinnamon
  • 1/4 teaspoon  ground ginger
  • 1 tablespoon  all-purpose flour
  • 1 1/4 cups  all-purpose flour
  • 3/4 teaspoon  baking powder
  • 1/2 teaspoon  salt
  • 6 ounces  unsweetened chocolate, chopped
  • 3/4 cup  butter, cut up
  • 2 1/4 cups  sugar
  • 4 eggs
  • 1/4 cup  milk
  • 2 teaspoons  vanilla
  • 3/4 cup  coarsely chopped walnuts, toasted (optional)

  • 1.Preheat oven to 325 degrees F. Line a 13x9x2-inch pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside.
    2.In a medium bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside.
    3.In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
    4.In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined.
    5.Spread chocolate mixture evenly in the prepared pan. Spread cream cheese mixture gently over the top of the chocolate batter. If desired, sprinkle with walnuts.
    6.Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.
    • Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the fridge for up to 3 days.

Thursday, October 10, 2013

Baked Pumpkin Oatmeal Cups

Thanks for sticking with me despite my sparse blogging recently. Things have been CRAZY, or rather CRAZY AWESOME, here in Rio. This has not stopped my experimentation in the kitchen, but it has limited my time for posting what I've made :/ Now that I'm managing two blogs it is getting a little hectic! I'm so excited to use my love of cooking to serve the Lord! This Saturday I get to make dinner for our partners when we come together to watch a documentary on sex trafficking. Sex trafficking and prostitution are a huge problem here in Brazil, especially with the World Cup and Olympics coming up. So, our team and our partners are focusing on educating ourselves in this area. In a week, we will be hosting Exodus Cry, an organization that uses prayer, intervention, and restoration in it's desire to eradicate this horrendous abuse. I also have to opportunity to work through our partner Atuação Voluntaria to teach kids to cook! I can't wait! Anyway, here are some delicious lil healthy fall muffins I made the other day! Quite tasty, especially with dark chocolate chips ;)

Baked Pumpkin Oatmeal Cups
Adapted from Eating Bird Food

  • 2½ cups old fashioned oatmeal
  • 1 Tablespoon pumpkin pie spice
  • 1½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • 1 1/2 cups milk
  • 1 1/2 cups canned pumpkin (not pumpkin pie filling)
  • 1 Tablespoon coconut oil, in liquid form
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup or honey
  • ⅓ cup pecans or walnuts (optional)
  • ½ cup raisins or chocolate chips/carob chips (optional)
  1. Preheat oven to 350 degrees and grease one 12-cup muffin pan with cooking spray or use cupcake liners.
  2. In a bowl mix together oatmeal, pumpkin pie spice, baking powder and salt.
  3. In a large bowl whisk together pumpkin, vanilla, coconut oil and syrup until combined.
  4. Dump dry ingredients into wet ingredients; mix well. Pour in milk and stir until combined.
  5. Gently stir in your mix-ins (pecans, walnuts, raisins, chocolate chips).
  6. Scoop mixture evenly into muffin cups using a ½ cup measuring cup. Batter should fill 9-10 muffin cups.
  7. Bake about 25 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean. Let cool for about one hour before removing from muffin pan. The oatmeal cups will set as the cool and if you try to remove them from the pan too soon, they will fall apart.
  8. Store cups in a sealed ziplock bag in the refrigerator (for a week or so) or freezer (for 2-3 months). If you freeze them, thaw overnight in the fridge and reheat in a toaster oven or microwave for 30 seconds the next morning.