Brownie Pumpkin Cheesecake

I saw this recipe yesterday and thought it was really cute. It was easy and fun to make. My only complaint is that the brownie on bottom was a little over cooked. I worried about this since the recipe had the brownie cooking separately and then again with the cheesecake. If I made it again, I would probably under cook the brownie. I would probably also use a pastry bag to pipe the face as the plastic bag method was hard to get the control to do the face neatly. All in all a cute recipe and perfect to watch It's the Great Pumpkin Charlie Brown!

Brownie Pumpkin Cheesecake
Recipe: Pillsbury Halloween

Brownie Base:
1 box dark chocolate fudge brownie mix
Water, vegetable, oil and eggs called for on brownie mix box

Filling:
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin
2 eggs
1/2 tsp vanilla
1/2 tsp pumpkin pie spice
1/2 cup semisweet chocolate chips, melted

1. Heat oven to 350F. Spray 10 inch springform pan with cooking spray. Make brownie batter as directed on box; spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.

2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium until smooth and creamy. Beat in pumpkin until well blended. On low speed, beat in eggs 1 at a time, just until combined. Stir in vanilla and pumpkin pie spice. Reserve 1/2 cup filling in small bowl. Pour remaining filling over baked brownie base.

3. Stir melted chocolate into reserved filling; place chocolate in large resealable food storage bag. Seal bag; cut off 1 corner of bag. Squeeze bag to pipe jack-o-lantern face on cheesecake.

4. Bake 40 to 45 minutes or until center is almost set. Cool 30 minutes. Run knife around edge of pan to loosen cheesecake. Cool 30 minutes longer. Refrigerate at least 2 hours before serving. Cover and refrigerate any remaining cheesecake.

Cheesy Baked "Ravioli"

This recipe has to be one of my all time favorite Giada recipes. The original recipe is a Cheesy Baked Tortellini, however, I usually substitute ravioli. This recipe has so much flavor and is so easy to make. It is one of my standard go to recipes. I don't add the smoked mozzarella because I don't care for melted cheese but I'm sure it would be wonderful with it.

Cheesy Baked Tortellini
Recipe Courtesy of Giada de Laurentis

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Soufleed Banana Pancakes

Yesterday I realized I had four bananas that needed to be used. I thought about doing my usual banana bread but wanted something different. I went to Williams Sonoma's website and searched banana recipes and found this recipe for Soufleed Banana Pancakes. It was perfect as I had all the ingredients and it was just in time for breakfast. We really liked this recipe. It would be a decadent touch to a brunch or just fun for a Sunday morning breakfast. It was almost dessert like.

Souffléed Banana Pancake This recipe calls for beating the egg whites until stiff peaks form. The whites should hold their shape and stand upright when the beater is lifted. When folding the beaten whites into the batter, take care not to deflate them or the pancake won’t rise properly. Use a firm but light hand and stop folding when the mixtures are just blended.

6 Tbs. (3⁄4 stick) unsalted butter 3 Tbs. firmly packed light brown sugar 2 bananas, peeled and cut diagonally 1⁄4 inch thick 4 eggs, separated 2⁄3 cup milk 1 1⁄4 tsp. vanilla extract 1 Tbs. dark rum 1 tsp. salt 2⁄3 cup all-purpose flour 2⁄3 cup banana puree (about 2 bananas) 1⁄4 cup granulated sugar 1⁄2 cup pecan halves, lightly toasted Confectioners’ sugar for dusting Preheat an oven to 375°F. In 10-inch nonstick fry pan over medium heat, melt the butter. Pour 3 Tbs. of the butter into a batter pitcher or bowl; set aside. Tilt the pan to coat the bottom with the remaining butter and return to medium heat. Add the brown sugar and stir until it melts. Add the sliced bananas and cook until barely softened and lightly caramelized, about 1 minute per side. Transfer to a plate. Reserve the pan. Add the egg yolks, milk, vanilla, rum and salt to the pitcher with the melted butter and whisk until blended. Gradually whisk in the flour, then stir in the banana puree. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Slowly add the granulated sugar and beat until stiff peaks form. Using a rubber spatula, fold one-third of the egg whites into the batter, then fold in the remaining whites. Pour the batter into the fry pan and top with the caramelized bananas and pecans. Bake until the pancake is puffed and golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Dust with confectioners’ sugar and serve immediately. Serves 6. Williams-Sonoma Kitchen.

Julia Child's Beef Bourguinon

We attended a dinner party several years ago where the host served us this recipe. I absolutely fell in love with this dish. I have tried several other recipes but this one is the best hands down. I was trying to determine what to serve for a dinner party we were having and thought this was perfect fall inspired dish. It also gives me a chance to use my 13 quart Le Creuset Round Oven which I just love. Along with the Beef Bourguinon I served a mixed green salad with goat cheese, dried figs, walnuts and a fig walnut vinaigrette, crusty French bread and Ina's Apple Pear Crisp.

Beef Bourguinon
Recipe from Juila's Kitchen Wisdom

Cooking time: about 2 1/2 hours

6 ounces blanced bacon lardons (basically bacon boiled and simmered, then rinsed)
About 4 lb trimmed beef chuck, cut into 2 inch cubes
Salt and freshly ground pepper
2 cups sliced onions
1 cup sliced carrots
1 bottle red wine
2 cups beef stock or canned beef broth
1 cup chopped tomatoes, fresh or canned (I used canned)
1 medium herb bouquet (8 parsley sprigs, 4 cloves of garlic, 4 cloves and 1 tsp dried thyme tied in cheese cloth)
Buerre manie for the sauce: 3 tbsp flour blended to a paste with 2 tbsp butter
For the garnish 24 brown briased small white onions (I omitted) and 3 cups sauteed quartered mushrooms

Saute lardons to brown lightly in a little oil in a large frying pan. Set aside to simmer with beef.
Brown the meat on all sides in the oil and rendered fat from the lardons. Season with salt and pepper. Remove meat and place in a heavy casserole. Add the sliced vegetables to the pan and brown and add to the meat. Deglaze the pan with wine pouring into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet.

Bring to a simmer, cover and simmer slowly on the stove or in a preheated 325 degree oven until the meat is tender.

Drain through a colander set over a saucepan and return the meat to the casserole. Press juices out of the residue into the cooking liquid, then degrease and boil down the liquid to 3 cups. Off heat, whisk in the beurre manie, then simmer for 2 minutes as the sauce thickens. Correct seasoning and pour over meat, folding in the mushrooms and the onions.

Ina's Apple and Pear Crisp

I was looking for the perfect recipe to complement my Beef Bourguignon. I originally wanted to make Julia Child's French Apple Tart but due to time constraints had to look for a quicker alternative. I happened to come across this recipe on the food network's site. It is most definitely a keeper. I think the combination of orange and lemon juice it what really makes this an exceptional crisp. The topping is also very thick and provides a good balance to the tartness of the fruit. I followed the recipe exactly with one exception. I added about a 1/2 cup of frozen cranberries to the fruit mixture. This is perfect for a cool fall evening or any potluck.

Apple Pear Crisp Recipe Courtesy of Ina Garten 2 pounds ripe Bosc pears (4 pears) 2 pounds firm Macoun apples (6 apples) 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 2 tablespoons freshly squeezed orange juice 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg For the topping: 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1 cup old-fashioned oatmeal 1/2 pound (2 sticks) cold unsalted butter, diced Preheat the oven to 350 degrees F. Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. For the topping: Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette

I made this Rachael Ray recipe for dinner last night and it was really good. The chicken would be great in a salad or just alone. We also really loved the spinach salad. My only complaint with the recipe is a lot of the steps come together at once and you really have to be on your toes to stay on top of it all!

Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette
Source: Rachael Ray

Chicken:
4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife

Ravioli:
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls

Spinach Salad:
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.

Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.

Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.

When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.

Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.

When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.

Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

Barley Chicken Chili

I was buying barley at the grocery store and saw this recipe on the back of the box. This recipe turned out really well, although I was disappointed because it tasted a lot like my slow cooker tortilla soup rather than a chili. I really like my tortilla soup recipe, but was in the mood for chili. This recipe was really good though. This recipe has inspired me to create a chili with the added addition of roast chicken, corn and barley. I served cheese quesadillas on the side with the chili.

Notes: I drizzled the chicken breasts with olive oil and salt and pepper and roasted in the oven for this recipe.

Chicken Barley Chili
Source: Quaker

1 14.5 oz can tomatoes, diced, undrained
1 16 oz can tomato sauce or salsa (I used tomato sauce)
1 14.5 oz can fat free chicken broth
1 cup Quaker medium barley
4 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 15 oz can black beans, drained, rinsed
1 15 1/4 oz can corn with peppers (I used Green Giant Mexicorn)
3 cups chicken breast, cooked and cut into bite size pieces (I roasted my chicken)
cheddar cheese
sour cream

In 6 quart saucepan, combine first 7 ingredients over high heat and bring to a boil; cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken, increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes or until barley is tender. If upon standing the chili becomes to thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheddar cheese and sour cream. Makes 11 1 cup servings.

Pumpkin Scones

This recipe was a hit. I've never made scones before and was surprised at how easy these were to make. My husband proclaimed he did not think anyone anywhere had ever made a better scone. Pretty high praise from someone who would not eat a bakery scone. This recipe would be a perfect addition to a fall brunch or shower. They could easily be cut into minis. I can't wait for an occasion to make these again. This recipe was originally posted on The Joy of Baking's website and has been featured on several food blogs.

My notes/changes: I used the trick of adding lemon to milk instead of buttermilk. I also omitted the pecans but think it would be a great addition. I also think dried cranberries would be good. I brushed mine with a mixture of egg and half-and-half.

Pumpkin Scones
Source: thejoyofbaking.com

Pumpkin Scones
Ingredients:
2 cups all-purpose flour
1/3 cup light or dark brown sugar
½ tsp. ground ginger
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)

¼ cup pecans, toasted and chopped (optional)
1/3 cup buttermilk
½ cup pumpkin
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.

Ina's Mashed Butternut Squash

A few weeks ago I purchased a butternut squash intending to make soup. I got busy and never got around to the soup. Not wanting to waste the squash, I decided to cook it up yesterday. I found this recipe in The Barefoot Contessa Family Style Cookbook. It turned out really well. I tasted some out of the oven and it was great as is and even better mashed. Perfect to serve with chicken our pork for a fall meal.

Mashed Butternut Squash
Source: Barefoot Contessa Family Style
2 medium butternut squash
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp kosher salt
1/2 tsp fresh ground pepper
1/4 cup half-and-half

Preheat oven to 400 degrees.

Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half lengthwise and remove the seeds. Cut the squash into 3/4 inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. Toss all the ingredients together and spread in a single layer. Roast for 40 minutes or until the squash is very tender. While roasting, turn the squash once with a spatula to be sure it cooks evenly. Don't let it brown.

In two batches, transfer the squash, pan liquids and half-and-half to the bowl of a food processor fitted with a steel blade. Pulse until the squash is coarsely pureed. It should have the consistency of mashed potatoes. To keep hot, place the puree in a bowl sitting over a pot of simmering water and stir. Season to taste and serve hot.

Pear Cranberry Crisp

I found this recipe on a cooking board last year and it instantly became one of our favorites. I don't know who posted so I'm sorry I can't credit them for this great recipe. I love this recipe because its easy to make, healthy and delicious. Its good for dessert or can be served with yogurt for breakfast. This is one of those dishes that disappears quickly at our house!

Pear Cranberry Crisp
Serves 4

3 very ripe pears, peeled, cored, and cut into chunks
1 cup whole cranberries
1/4 cup maple syrup
2 tbsp lemon juice
1/2 cup oats
1/4 cup lightly packed dark brown sugar
1 tbsp flour
1 tbsp butter

Preheat over to 400. In a bowl, combine pears, cranberries, maple syrup, and lemon juice. In another bowl combine oats, brown sugar, and flour. Cut in butter until it is coarse crumbs and the dough just barely holds together. Spoon the cranberry mix into an 8x8 baking dish, and spoon the dry mix over it.

Bake until the topping is brown and crisp, about 10 minutes. Reduce heat to 350, and bake until the fruit is bubbling, about 20-25 minutes more.

Meatloaf

I absolutely love meatloaf when made well. I have long made Martha Stewart's classic recipe until I recently found this recipe for Italian Meatloaf by Michael Chiarello. This has become my regular standby, although I do like to switch things up and make Martha's recipe from time to time. I think the touch of balsamic vinegar is what really makes this recipe special. I omit the first step of sauteing the onions, bell peppers and garlic because I don't like those things in my meatloaf and it also makes the recipe faster to throw together. I also highly recommend Giada's Stuffed Meatloaf recipe. Its a bit time consuming to make the chestnut stuffing but well worth it.

Italian Meatloaf

Recipe Courtesy of Michael Chiarello

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce

Preheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.