Thursday, November 18, 2010

Warm Apple Cider

I love to have this cider during a cold day, and it usually starts around Thanksgiving. My sister in-law introduced me to this and that is when I fell in love with it.

She uses the Ina Garten’s recipe for her cider which I really like but it is a little on the sweet side

So I looked around on the web and found a great little recipe by The Way the Cookie Crumbles that I tried and really enjoyed.

I thought I would share both recipes depending if you like the less sweet and spicier version vs. Ina’s which is less spicy and a little sweeter.

Warm Apple Cider

Yield: 4-6 serving | Prep Time: 5 minutes | Cook Time: 30 minutes

8 cups (½ gallon) pure apple juice or fresh apple cider
2 (2-inch) cinnamon sticks
4 whole cloves
2 star anise
6 allspice berries
2 strips orange zest, removed with vegetable peeler, each strip about 2 inches long by ½-inch wide, cleaned of any white pith

Combine all the ingredients in a saucepan and bring to a simmer over medium-high heat. Turn off heat, cover, and let sit for 30 minutes. Pour into mugs, straining if desired, and serve.

Warm Apple Cider from Ina Garten

Yield: 12 servings | Prep Time: 5 minutes | Cook Time: 30 minutes

16 cups pure apple juice or fresh apple cider
2 Orange Zests and Juice
8 whole cloves
4 cinnamon sticks
6 star anise

Combine all the ingredients in a saucepan and bring to a simmer over medium-high heat. Turn off heat, cover, and let sit for 30 minutes. Pour into mugs, straining if desired, and serve.

Other Thanksgiving Recipes:

Cranberry and White Chocolate Streusel Bars
Turkey Stuffing
Butternut Sqaush Apple Soup

Butternut Squash Purée with Orange, Ginger, and Honey

Monday, November 15, 2010

Carrot Pudding Cake

This is one of those recipes I started making because my mother-in-law used to make it and my husband loved it as a kid.  Now I really enjoy having it every thanksgiving dinner as a side dish.  I have no idea why it is called pudding but it is more of moist carrot bread consistency, and makes a great simple side dish.  Plus it holds very well in the refrigerator and you can make it days ahead of time if you have a lot to do on Thanksgiving Day.  I know there is a lot of versions of carrot pudding cakes out there, the reason I like this one is that is it not too sweet and goes really well as a side dish vs. dessert. I have made versions with raisins, cinnamon, nutmeg etc. but I always go back to this recipe at the end, which comes from my mother-in-law. I am curious to know if others make this during the holidays?

Carrot Pudding Cake

Yields: 6-8 | Prep Time: 20 minutes | Cook Time: 45 minutes

1 lbs of grated carrots (about 5 carrots)
1 tsp baking soda which you dissolve in 2 tbsp of hot water
2 tsp of baking powder
¾ cup sugar
¾ cups dark brown sugar
2 cups of flour
¾ cup butter melted
4 eggs whites
¼ tsp salt

Turn on the over to 350 F.

Grate the carrots with a hand grater or in the food processor. Set aside

In a mixer, food processor, or by hand, cream the butter with the sugar. Add in the flour with the baking soda/water, baking powder, and salt. Add carrots . Mix thoroughly.

On the side beat the egg whites and then fold into the mixture.

Bake in a greased bunt pan 350F for about 45 minutes.

Other Thanksgiving Recipes:

Cranberry and White Chocolate Streusel Bars
Turkey Stuffing
Butternut Sqaush Apple Soup

Butternut Squash Purée with Orange, Ginger, and Honey

Friday, November 12, 2010

Turkey Stuffing

Stuffing food has been around for while.  People stuff all kinds of things from birds, to beef, to vegetables.  You can really just use your imagination for stuffing.  Traditionally thanksgiving stuffing has always been bread based but I know folks that use just fruits and nuts as their stuffing.  Some people even stuff their turkey with oysters.

The question is always do we stuff the turkey or do we do the stuffing outside?  I usually do both but I always think the stuffing that you make outside of the turkey always tastes better. I am curious what other people thing.

We also always make double this recipe since stuffing seems to go fast and I love leftovers.

Original Recipe comes from but with several adjustments over the years.  The paper recipe that I had for this is stained crumbled and with a bunch of notes on it.  I am glad I finally got it into the computer.

Turkey Stuffing

Yields: 3-4 cups   | Prep Time: 30 minutes | Cook Time: 60 minutes

¼ cup butter
4 garlic cloves minced
1 tsp garlic powder
1 cup fresh chopped mushrooms
1 large onion finely chopped
1 cup celery finely chopped (3 stalks)
8 oz of fried bacon bits
4 cups of croutons
¼ tsp salt
¼ tsp pepper
¼ tsp paprika
¼ tsp thyme
¼ tsp dried marjoram
¼ tsp dried parsley
¼ tsp ground sage
¼ tsp celery seed
1 ¼ cup chicken stock

Make sure you have croutons and chicken stock prepared, if not prepare that first.

Then brown garlic in butter in a pot. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften about 5 minutes.  Prepare the bacon in the side until medium brown and then add that to the vegetable mixture. Lower heat to medium and add bread cubes and seasonings.

Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down.  The secret to a good turkey stuffing is in the slow cooking and the frequent stirring.

Place in a covered casserole dish and back for 30 minutes in 350 degree oven.

Other Thanksgiving Recipes:

Cranberry and White Chocolate Streusel Bars
Pumpkin Cupcakes with Maple Frosting
Butternut Sqaush Apple Soup
Butternut Squash Purée with Orange, Ginger, and Honey

Wednesday, November 10, 2010

Butternut Squash Purée with Orange, Ginger, and Honey

As a continuation to my Thanksgiving Recipes I am moving on to side dishes.  I love Butternut Squash and when you bake it in the oven it comes out creamy and delicious.  There are so many things you can do with it.  One of my favorite things is this side dish because it is orangey and sweet from the honey.

I usually don’t like to mix sweet with my food but this is an exception and this is as far as sweet as I will go with my side dishes.  I love it and usually this is the side dish I end up eating the most of.

The original recipes comes from Bon Appétit November 2002 Magazine but I have now had this dish for a few years and it is always a big hit.

Butternut Squash Purée with Orange, Ginger, and Honey

Yield:  8 servings | Prep Time:  70 minutes

5 pounds butternut squash, each cut in half lengthwise, seeded (about 2 very large)
1/4 cup (1/2 stick) butter
2 tbsp frozen orange juice concentrate, thawed
2 tbsp honey
2 tbsp minced peeled fresh ginger
1 tsp grated orange peel
1 tsp grated lemon peel
3/4 tsp ground cinnamon
1/2 tsp ground allspice

Preheat oven to 375°F. Spray large baking sheet with nonstick spray. Place squash, cut side down, on prepared sheet. Bake until squash are very tender when pierced with fork, about 50 minutes. Cool slightly. Scoop out pulp from squash and place in processor. Using on/off turns, puree pulp until smooth. Transfer squash puree to bowl.

Combine butter, orange juice concentrate, honey, ginger, and orange peel in heavy small saucepan. Boil until mixture is reduced to 1/3 cup, about 3 minutes. Stir mixture into squash puree. Mix in lemon peel, cinnamon, and allspice. Season generously with salt and pepper.

(Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat, stirring often, or cover with plastic wrap and microwave on high until heated through, about 5 minutes.)

Transfer to bowl and serve.

Other Thanksgiving Recipes:

Cranberry and White Chocolate Streusel Bars
Pumpkin Cupcakes with Maple Frosting
Butternut Sqaush Apple Soup
Sweet Potato Soup

Sunday, November 7, 2010

Cranberry and White Chocolate Streusel Bars

Thanksgiving in the US is around the corner and we are all digging for new recipes and new ideas.  If you have something you are looking for I would love to hear about it as I will be mostly posting thanksgiving ideas in the next two weeks.  First I am starting with cranberries.  I love cranberries and always looking for new things to make with them.

Not only are cranberries sweet, sour and bitter, but they are also very good for us.

Did you know that cranberries are a source of polyphenol antioxidants, which is good for our immune system. Many of us know that cranberries may reduce urinary tract infections and the amount of dental plaque-causing oral bacteria, thus being a prophylaxis for gingivitis. It has also been observed that cranberries have a relaxing effect, reducing stress.

Here is an excellent idea for cranberries.  These bars are sweet, tart, colorful and delicious.  Original recipe from December 2007 Sunset Magazine but with several adjustments.

Cranberry and White Chocolate Streusel Bars

Yields: 24 bars | Prep: 30 minutes | Cook Time: 45 Minutes

1 cup butter, softened and cut into bits
2 cups flour
2/3 cup oats
½ cup sugar
2 egg yolks
Cranberry filling from 8 oz fresh cranberries (recipe below)
1/3 cup chopped walnuts
1/3 cup white chocolate chips

Preheat over to 350F. Butter a 7×11 inch pan.

Prepare the cranberry filling first.

In a food processor, mix flour, oats and sugar 10 seconds. Add 1 cup butter; mix until mixture forms a ball. Set aside ½ cup of mixture. Mix in yolks.

Press yolk mixture into pay. Spread with cranberry filling. Sprinkle walnuts and chocolate chips, then press into dough. Form pea-sizes crumbs with reserved dough mixture, sprinkle over top.

Bake at 350F until topping is pale gold, about 45 minutes. Cool on rack and cut into 24 bars.

Cranberry Filling

8 oz (2 ½ cups) fresh cranberries
2/3 cup sugar
3 tbsp water

In a medium sized saucepan, place all the ingredients. Then, over medium-high heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrup, about 5 minutes. Remove from heat and let cool while you make the shortbread.

Other Thanksgiving Recipes:

Pumpkin Brownies
Pumpkin Cupcakes with Maple Frosting
Butternut Sqaush Apple Soup
Sweet Potato Soup

Wednesday, November 3, 2010

What’s Cooking in your Kitchen – From Bueons Aires to Paris



Today I will be going into the kitchen of Cristina from the From Buenos Aires to Paris blog. I discovered Cristina’s blog a few months back and got hooked right away.  Not only does Cristina have an amazing food blog with some great photography but she has a great story behind it.  Cristina is an Argentian woman who was formerly a teacher and moved to Paris, France.  Through her blog she tells you her story of how she moved to Paris and went to cuisines lessons and became who she is today.  I really enjoy reading her blog and hope you do too.     


Once upon a time you were a teacher. Tell us more.     

 I’m a teacher of English, as a second language, by profession. I spent almost all my working life teaching English at all levels: elementary school, high school, university, children, teenagers, adults. Grammar, English Literature. What I loved about this job was the contact with people. Each age group has its own characteristics: teaching children was incredibly rewarding and fun. I love children!! but helping adults to learn English is also great! Witnessing their fears, frustration in the first classes, and then seeing how they gain confidence and tell you “teacher, I can speak now!!!!” that is worth all the trouble and the small salary!      

You are Argentinean, but live in Paris, France. How did you end up in Paris?        

Because of my husband’s job. The funny thing was that, maybe due to the fact that I am an English teacher, while living in Argentina, and having never stepped on French soil, I was incredibly prejudiced against the French, for me France was “the last place ever to live in.” I was always criticizing the French so when I phoned my friends to say: “I’m moving to France” they thought it was a joke and that “God was punishing me.” I lived in France for 6 years, then I went back to Argentina (before coming back here again) and I must confess I missed France badly to the point of depression! There I learnt that “the French had won” They had conquered my heart, and now I consider myself half Argentinian, half French.          

Picture by Cristina


 Why did you start a food blog?        

I had a frustrating professional cooking experience in Paris. I said “I’m never going to cook again.” Then I saw Julie & Julia, and while admitting that writing a blog was not a very original idea, I said: ”Why not? Let’s see what happens. My two passions come together in the blog: cooking and writing; and now I discovered a third one: photography!          

Do you have a signature dish? What is it and how did you come up with it?         

While working in a restaurant I learnt that it is “your public, the people, your clients” who have the say they decide which is your signature dish: sometimes I have cooked great things (in my opinion) and received not so much enthusiasm from my readers. Undoubtedly, My fraisier à la mousse de chocolat blanc, has been THE dish that the world has loved. I have received mails from people in Japan, Eastern Europe thanking me for showing that, a typical French entremets . There are so many people who dream of studying at Cordon Bleu, or Lenôtre, and know most probably, they will never make it ( it’s so expensive), young bloggers telling me “it’s my dream to make something like that one day. You can’t imagine what that cake has given me.        

Picture by Cristina

 What is one of the most important things you learned in cooking school?        

What I always repeat in my blog: discipline, cooking well, particularly, patisserie, is a science, a serious job. At first, I used to find pastry a frustrating thing then when I began to “tame it,”  I started to enjoy it.          

What is your favorite kitchen gadget?        

It might sound weird, but it is my “offset spatula” maybe because I love “la finition parfaite” (perfect finishing) That’s very French.          


What are three things people don’t know about you?      

My love for drama, I’m a very good actress! My tendency to exaggerate the drama of life, that’s my Italian side! The fact that people consider I’m a lot of fun. Sometimes, I get invited to places just because people want to hear “my stories” I don’t know if that is a compliment or not but I love making people have a nice time!        

What is your favorite vegetable and how do you like it prepared?          

Being Argentinian, I ‘m a sort of feminine version of Neerdenthal. For many years, I refused to eat many vegetables….France taught to eat vegetables, and my favorite is my “mâche” salad, with French vinaigrette, as simple as that! Well, being from South America, sweet potatoes too!       

Picture by Cristina - Blue Cheese Pear Crostini

What makes you drool when it comes to food?        

Oh, many things! on the French side, the confit de canard, the foie gras. I could eat tons of that! A good Italian risotto, the carrot cake an American friend of mine once made for me the “fideua” (typical dish from Catalunia) I had once in Xavea (Spain), the “Saint-Honoré” by Chef Conticini here in Paris, an Argentinian barbecue, of course!          

Picture by Cristina - Chic Chicken Liver Mousse

If you could live anywhere in the world and cook all the time where would it be?        

No, I would like to cook in different places, to learn something from each culture but I don’t know why. I dream of having my own restaurant in New York (investors, please, contact me !!!)       

What is your favorite restaurant in Paris and why?       

I love Hélène Darrozerestaurant, maybe because there are few women chefs in France, you see the esthetics of a woman behind the dishes AND she is a great chef also, she comes from the south-west of France, where I lived for some time, so the typical flavors of this region are exposed in her cooking: she cooks everything in duck fat, and she uses the “piment d’Espelette” THE ingredient present in almost all my dishes.         

Describe your death menu. (Last meal before you die)?          

Without a doubt, a barbecue made by my father ( he was a gaucho from the Argentinian Pampas, who excelled in his method of grilling meat) and a Spanish tortilla made by my mother ( daughter of Spanish immigrants) As simple as that as good as that!!       

I wanted to Congratulate Cristina as well she is  featured in Foodista Best of Food Blogs Cookbook, and Foodies of the World Congratualtions!  Also THANK YOU for letting me in your kitchen!

Monday, November 1, 2010

Pumpkin Pie Bars

These bars are great, but you have to like pumpkin.  It is more of a soft bar than hard bar since the pumpkin is mixed with cream cheese.  I have no idea where I got this recipe from but years ago I had gotten butterscotch chips and wanted to make a dessert with it and this is the dessert I ended up with.  At the time I was not a fan of pumpkin but everyone else seemed to enjoy the recipe.  Now I have seemed to grow into liking pumpkin and think this recipe is great.  I do believe the bars are better the day after once they have completely cooled.

Pumpkin Pie Bars

Yields: 24 bars | Prep Time: 30 minutes | Total Bake Time: 50 minutes

1 and1/3 cup flour
3/4 cup granulated sugar, divided
1/2 cup packed brown sugar
3/4 cup (1-1/2 sticks) cold butter
1 cup old-fashioned oats, uncooked
1/2 cup chopped walnuts
1 pkg. (8 oz.) cream cheese, softened
3 eggs
1 can (15 oz.) pumpkin
1 tsp cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1 teaspoon vanilla extract
2 teaspoons bourbon
½ cup butterscotch chips for sprinkling on top

Heat oven to 350°F. Line 13×9-inch pan with foil, with ends of foil extending over sides; grease foil. Mix flour, 1/4 granulated sugar and brown sugar in medium bowl; cut in butter with pastry blender until mixture resembles coarse crumbs. Stir in oats and nuts.

Reserve 1 cup oat mixture; press remaining onto bottom of prepared pan. Bake 15 min.

Beat cream cheese, remaining sugar, eggs, vanilla, bourbon, pumpkin and spice with mixer until well blended. Pour over crust; sprinkle with reserved crumb mixture and butterscotch chips. 

Bake for 25-35 minutes: cool 10 min. Use foil to transfer dessert from pan to wire rack; cool completely.

Friday, October 29, 2010

Chicken Piccata

Want to impress your guest with a simple but amazing dish?  If you haven’t made Chicken Piccata before you have to try it.  Every time I make Chicken Piccata I always ask myself why I don’t make it more often?

Chicken Piccata is chicken breasts, dipped in egg then flour mixture, browned and served with a lemon and caper sauce.  I love to have mashed potatoes with this dish so you can mix the sauce and the potatoes.  Makes my mouth water.

In Italy Piccata is usually made with veal and in this recipe you can easily substitute it with veal.

I used the Simple Recipesas a base but I like my Chicken Piccata with some mushrooms so I edited the recipe a little.

Chicken Piccata

Yields: 4 servings | Prep: 20 minutes

2 boneless and skinless chicken breasts
8 Tbsp olive oil
2 Tbsp soy sauce
1 egg
1/3 cup flour
1/3 cup bread crumbs
6 Tbsp butter
½ mushrooms sliced
1/2 cup dry white wine
3 Tbsp lemon juice
1/4 cup brined capers
1/4 cup fresh chopped parsley

Some people cut their chicken breasts in halves horizontally but I like to pound them thin between two piece of plastic. Pound them with a meat hammer to about ¼” thickness. Then make three different bowls.  First bowl put in 4 Tbsp olive oil, soy sauce, salt and pepper. This is just a quick marinade for some extra flavor. In the second bowl beat the egg.  In the third bowl mix the flour and bread crumbs together.

Heat olive oil and 2 Tbsp of butter in a large skillet on medium heat.  Then start making the chicken by dipping it in the first bowl, then the egg mixture and lastly in the flour/bread crumbs mixture and then right into the frying pan.

Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Add the sliced mushrooms and 2 Tbsp of butter into the frying pan just used.  Sauté the mushrooms for 5 minutes.  Then add the white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in the remaining 2 tablespoons of butter. Plate the chicken and serve with the sauce poured over the chicken.

Serve with mashed potatoes!

Similar Recipes:

Thai Chicken with Plum Ginger Sauce
Thai Fried Rice with Chicken
Raisins and Pine nut Chicken Salad
Chicken Wings

Wednesday, October 27, 2010


It is that time of the month again, here is the next Daring Bakers challenge.

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I never thought I would be making doughnuts, but when this Daring Baker challenge came along I was really excited.  There are a large number of varieties and many cultures have some version of a tasty fried dough such as beignets, crullers, fritters, Sufganiot, and krapfen, just to name a few.  Doughnuts generally fall into two categories: yeast and cake. Yeast doughnuts take a little longer as naturally one has to allow for rising time, but they create a lovely, fluffy and airy doughnut. Cake doughnuts are also popular and the batter allows for many different variations.

In Sweden doughnuts are not as popular as here.  But I have had my share of doughnuts and I think Seattle makes some great ones.  Dahlia Lounge and Lola server some amazing fresh doughnuts by chef Tom Douglas. Also Art Restaurants had some great ones.  But Pike Place Market has the bet little doughnuts  you can get, Daily Dozen Doughnuts makes them fresh on the spot and served with sugar and cinnamon.   So this is what I wanted to make.

Well, the doughnuts turned out delishhh!  It was much easier to make than I thought.  I don’t even have a deep fryer.  So anyone out there waiting to make them – don’t wait anymore, they are really easy.

I had to experiment with my deep frying.  It is important the oil be the correct temperature so that your doughnut is nice and crispy on the outside. If the oil is not hot enough, your end product will be too greasy. If too hot, they’ll cook too quickly on the outside and you may have an uncooked doughy centre.   

Since my doughnuts were small they really just needed about 10 second on each side.  I also learned to keep checking the oil temperature.  At one point the oil got too hot and my doughnuts got burned.  So keep checking the temperature.


Yield: 20 to 25 doughnuts (large size)
Prep Time: 25 minutes |Rising time – 1.5 hours total | Cooking time – 12 minutes

 1 ½ cup milk
1/3 cup butter
4 ½ tsp (2 pkgs.) Active Dry Yeast
½ cup warm water
2 large beaten eggs
¼ cup white granulated sugar
1 ½ tsp salt
1 tsp nutmeg
4 2/3 cup all purpose flour + extra for dusting surface
Canola Oil  (3” of oil in your pan)

¼ cup sugar
1 tbsp cinnamon

Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)

Place the shortening in a bowl and pour warmed milk over. Set aside.

In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.

Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.

Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.

Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.

Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.

 On a well-floured surface, roll out dough to 3/8-inch thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).

Cut out dough using a 2 1/2-inch doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.

Preheat the oil in a deep fryer or Dutch oven to 365 °F

Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my mini doughnuts only took about 10 seconds on each side at this temperature).

Transfer to a cooling rack placed in baking pan. The dip each doughnuts in your sugar cinnamon mixture.


Other Breakfast Recipes:

Strawberry Scones
Banana Bread

Popover with Cinnamon Butter
Baked French Toast

Sunday, October 24, 2010

Pumpkin Brownies

I was going to a dinner party and the host asked me to do a  dessert.  I knew she was a huge pumpkin fan so I wanted to figure out a good pumpkin recipe.  First I was thinking of doing a pumpkin cheesecake, but as you know cheesecakes are pretty temperamental so I didn’t feel like dealing with it. As usual I was looking around for on the web for pumpkin recipes and came across an interesting this recipe from Blog Chef and I knew I needed to try it out for this dinner party.

The brownies turned out great, they were moist, sweet, and spicy.  I am not a pumpkin pie fan so this is a great alternative for a dessert.


Pumpkin Brownies

Yields: 12 brownies | Prep Time: 30 minutes| Cook Time: 40-45 minutes

¾ cup all purpose flour
½ tsp baking powder
½ tsp salt
¾ cup butter (melted)
1 ½ cups white sugar
2 tsp vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup walnuts (chopped)
1tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg

Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder and salt.

 In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.

In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves and nutmeg.

Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance. 

Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.

Similar Recipes:

Swedish Brownie ”Kladdkaka”
Salted Caramel Brownies
Pumpkin Cupcakes with Maple Frosting
Pumpkin Bread


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