Browned Butter Brownies with Pumpkin Pie Center

Fall happens to be me absolute favorite time of year. The air, leaves, cozy sweaters, warm cups of cider, and all things pumpkin are just a few reasons why I look forward to this time of year. By the way, when I say "all things pumpkin", I mean ALL...just to be clear....

So, this brings us to yesterday afternoon. My sister in law, mother in law and I were texting each other, trying to decide who would bring what to our weekly family dinner that night. I am typically the designated dessert bringer, but sometimes we get a little wild and shake it up a bit. Yesterday was not one of those days. I elected to bring the dessert (and delicious cheese bread...we'll save that one for another post). While browsing through my mental catalog of everything I have in the kitchen, I realized that I had everything I needed to make the oh so delicious Browned butter brownies that I have made so many times. That recipe is posted on here, but I will repost it again...just for you. Anyhow..while I was getting started on the brownies, a can of pumpkin puree I had sitting on the counter was staring me down. I realized how silly it was of me not to make something with pumpkin... I was already in the process of making the brownies, so I couldn't turn back and start over... but then it hit me...what's better then a brownie??? A brownie stuffed with something equally delicious...duh. Well, pumpkin pie filling was a no brainer. While the butter was browning on the stove I tossed together the pumpkin pie filling. Like most things that originate in my head, this idea scared me a bit. It could either turn out really awesome and prove that I am as brilliant as I think I am..or turn out completely disgusting and prove how badly I really should just stick to the recipe that came from someone elses brilliant mind... Thank goodness these turned out pretty darn good. And easy. The only thing that would've made these brownies better is bacon. Just kidding. Kind of...


This amazing brownie recipe comes from Bon Appetit...you can thank me later.

Ingredients for brownies:

Nonstick vegetable oil spray
10 tbsp (1&1/4 stick) unsalted butter
1&1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup, then leveled off)
1tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1tbsp unbleached all purpose flour
2 tsp water
1/4 tsp salt

Ingredients for the pumpkin pie filling:

1 small can pumpkin puree
1 cup heavy cream
2 eggs
1 cup brown sugar
2 tsp cinnamon
1 tsp ground cloves

Directions:

Preheat the oven to 325 degrees.

In a large mixing bowl, combine all the ingredients for the pumpkin pie filling and set aside.

Grease an 8x8 baking dish with nonstick spray and either foil or parchment paper. If using foil, coat foil with cooking spray also. In a medium saucepan melt the butter over medium heat. Continue cooking until it stops foaming and brown bits form at the bottom of the pan, stirring often, about five minutes. Remove from the heat and add sugar, water,  cocoa powder, vanilla and salt. Stir to blend. Let cool about five minutes (will still be very hot!). Add the eggs one at a time to the mixture, beating vigorously after each addition. When the mixture looks thick and shiny add the flour, and stir until well blended. Pour about half of the batter into the bottom of the baking dish. Add the pumpkin pie mixture, then drizzle the rest of the brownie batter over the top. Bake the brownies until a toothpick inserted in the center comes out clean (with a few moist bits). I baked them for about 30 minutes, checked them, and continued baking for another 25 minutes, which at that time they were done. Let the brownies cook completely before serving.

A few tips:

Never browned butter? Don't stress. First of all, it smells heavenly. You do need to keep a watchful eye on it, but your nose will smell when it's ready. It should be a deep golden brown and smell very nutty.

No heavy cream in the house? Improvise. Add 2 tbsp of melted butter to 1 cup of milk, and you've got heavy cream. Trust me. It works.

Pizza with (wait for it)......Cauliflower Crust!!!

I'm assuming your mind was just blown, so I'll give you a minute to recover...

Like the millions of other Pintrest obsessed girls, I have come across a recipe for cauliflower pizza crust multiple times. I'll be honest, at first the thought of pizza crust made out of veggies didn't sound very appetizing to me...However, after almost two months of being on a strict no bread/rice/pasta/potatoes/fried foods/sweets diet, a slice of pizza sounds more like a slice of heaven now. Alas, last night I decided to go ahead and try the pizza with the cauliflower crust..Let me just say, I was not disappointed!! It was extremely easy to make, and if no one told me it was made out of cauliflower, I wouldn't have noticed!! Best part? I was able to eat three slices of pizza without feeling even slightly heavy or bloated! Woo hoo!

Here we go!!

Ingredients:

1 cup cauliflower, stems cut off and grated or pulsed in food processor (the entire head makes about 3 cups worth)
1 cup mozzarella cheese, grated
1 egg, beaten
Pinch of salt and pepper
Drizzle of olive oil (optional)

Directions:

Preheat the oven to 450 degrees.

Strip the leaves and cut the stems off of the cauliflower head. Cut it into chunks and either toss it into the food processor and pulse, OR using a cheese grater, grate the cauliflower. Place it in a microwave safe bowl and microwave for about 8 minutes. No need to add water or cover. Once it's cooled off, mix in the cheese, beaten egg, salt and pepper. On a Baking sheet lined with parchment paper or sprayed with nonstick spray, use your hands to form a 9 inch disc. You can drizzle olive oil over the top if you like. bake the crust for 15 minutes. Top your pizza crust with your toppings and cheese, and place under the broiler. Since the crust is already cooked, you just need your toppings to heat through and the cheese to melt. *Side note: I know you all are smart enough to know to NEVER put raw meat on your pizza before putting it in the oven....riiiight? Good. The meat wouldn't have time to cook all the way through in the short amount of time pizza bakes for.

Pretty easy, right??

I have to say, I am very much looking forward to having leftover pizza for lunch today.

To all the parents out there, I would bet you that your kids will LOVE this! They will never notice the difference. Plus, you'll get to sit back and smile because you'll know that you have just pulled one over on them, and they don't even know it...Muahahahaha!



Original recipe site:

 http://www.eat-drink-smile.com/2011/04/cauliflower-crust-pizza.html

Potato Cheese Soup with Homemade Croutons

Finally fall is upon us!! Fall just so happens to be my favorite season of the year, so I have been one happy camper the past few weeks! Fall brings with it so many dishes that we put off making all year because it just doesn't taste right unless the leaves are changing colors and the air is cool and crisp. My mom, in my opinion, is the master of fall/winter dishes. One of my all time favorites of hers is potato cheese soup. I've never tasted another that I like better then hers. So, of course now, I make it for our family, but a little differently. This recipe takes about an hour from start to finish, but like most soups and stews can really simmer for hours. In fact, the longer the better.

What you'll need: (for soup)

-6 medium sized potatoes, peeled and chopped (the smaller the size, the faster they'll cook)
-1/2 (or 1 small onion) large yellow onion, chopped
-3 stalks celery, thinly sliced
-2 whole carrots, chopped (or two handfuls of baby carrots, chopped)
-2 cloves of garlic, chopped
-1 box low sodium chicken stock (Low sodium lets you control the amount of salt that goes into it)
-1/4 cup heavy cream (or more if you'd like)
-Parmesan cheese rind (the hard darker piece at the end of a block of parmesan cheese, leave in one piece)
-1/4-1/2 cup parmesan cheese, grated
-One 16oz block of medium cheddar or colby jack cheese, grated
-1/4 cup sour cream
-Salt and pepper to your taste
-1tbsp of olive oil
-1tbsp butter
-1/4 tsp (tsp NOT tbsp) cayenne pepper (optional)



In a heavy bottom, deep pot pour olive oil THEN butter in over medium heat (olive oil goes first because it will prevent the butter from burning). Once the butter is melted and the pot has warmed up a bit, dump the onion, celery, garlic and carrots in. Suatee the veggies for a few minutes until translucent, to soften them up. Add a pinch or two of salt and pepper. Once the veggies have softened a little bit add the potatoes and chicken stock so the liquid just covers the top of the potatoes. If you need more liquid just add some water until they're just covered. Cover the pot and let simmer/boil for about 30 minutes. (Now is a good time to get the croutons going...directions below). After 30 minutes spoon out some potatoes and check to see if they're fork tender. Using a potato masher, lightly smash the potatoes, to thicken the soup a little. This way you won't need to add flour or corn starch to it. Add your heavy cream and mix well. Using a wisk, gradually add the cheeses and wisk in a figure eight motion until it's combined well. Add the sour cream, and taste it to see if you need any more salt and pepper.

What you'll need (croutons):

-1/4-1/2 loaf sourdough baguette, cut into cubes
-olive oil (I use extra virgin)
-salt and pepper (I ran out of pepper, so I used grill seasoning) to your taste
-1 or 2 tbsp grated parmesan cheese

Preheat the oven to 350 degrees. Place the cubed bread onto the baking sheet in a single layer. Drizzle the bread with the olive oil so it's lightly coated, toss with your fingers to make sure most of the bread is covered. Sprinkle with salt, pepper and parmesan cheese. Bake until golden and toasty, about 10 minutes, depending on your oven. Check them after five minutes.

Voila. You're done. Easy right?

Sweet cream stuffed french toast with cinnamon panko crust

The culinary wheels in my head have been hard at work this week! Ideas and inspiration have been hitting me like a ton of bricks, and I love it! After using half a loaf of french bread to go with dinner last night, I knew that I'd have to use the other half of the bread soon before I forgot about it and it went to waste. I decided that since Owen didn't have school today I could actually make a real breakfast! French Toast was an obvious choice since I had the bread...but what kind?!?!?! Raspberries and cream cheese stuffed with chocolate sauce, or gooey "cinnamon roll" stuffed with cream cheese icing, OR try something new?? I came up with the sweet cream stuffed french toast with cinnamon panko crust, and boy was it good!!


What you'll need:

-Loaf of french bread, unsliced
-Cream cheese, softened (about 3-4 tbsp per serving)
-3-4 tbsp powdered sugar, sifted
-1 egg (1 per two slices of toast)
-1/4 cup panko bread crumbs
-Cinnamon (however much you want to add..I added about 1/4 tsp)
-2 or 3 tbsp butter


Place cream cheese in a bowl and add sifted powdered sugar, mix it well. Cut the french bread on the thick side, then cut a slit along the side of the bread to create a pocket, and fill it with the cream cheese mixture. In another bowl, crack the egg and whisk it with a fork. Put the cinnamon and panko in another bowl, mix it with your fingers. Dip both sides of the bread into the egg, making sure it's evenly coated. Set the bread in the panko and cinnamon and pat crumbs onto both sides of the bread (no need to get the sides because you're not frying this in oil, so it won't get the sides crispy).

Heat a pan over medium-medium/high heat. Add the butter. Once the butter is melted, place the french toast in the pan and let cook for 3-5 minutes until it is golden brown, then flip it to the other side for the same amount of time. When it is done, sift more powdered sugar over the french toast and enjoy!!

Italian Style BLT...with Avocado (of course....)

Yesterday was an extremely productive day for me around the house. From the second I woke up I had an ever growing list of things I wanted to get done around the house. Having gotten so much done, I decided that I deserved an actual lunch. I decided to make a Caprese (tomato, mozzarella and basil) sandwich...then the wheels in my head started to turn...I got to thinking about how the Caprese sandwich is an Italian version of a BLT, minus the "B"..so of course I had to add a little "B"...BACON.... my lettuce would be basil..instead of mayo I decided to use pesto...So, the Italian style BLT was born...bacon, basil, mozzarella, tomato and pesto sandwich..well, I realized there was one thing missing...I always have to have a little "A" (avocado) in my BLT...So now we have the bacon, basil, mozzarella, tomato, pesto and avocado sandwich!! Phew!!! Deliciousness is what was.

What you'll need:

-Slices of sourdough or french bread (I had a loaf of it, so I just sliced it myself)
-Fresh tomato, sliced and patted dry
-Fresh basil
-Pesto
-Mozzarella (do NOT use fresh mozzarella...trust me on this one, you will end up with a soggy, milky mess!!), sliced as thinly as you can get it (it'll take forever to melt if it's too thick)
-BACON...really, who am I to tell you how much bacon to use?
-Ripe avocado, sliced
-Butter, for the hot skillet

Assemble your sandwich as desired, butter both sides of the sandwich, and put it on a hot skillet. Cook until the bread is golden brown and the cheese is melted. I usually "tent" it with foil, so make sure the cheese melts more quickly.

That's it! Pretty darn easy!! 

Banana Muffins

These days muffins in general seem to be a thing of the past..they've been shuffled to the back seat, and replaced with breakfast sandwiches, cereal bars and the like. Some places still serve "muffins", but, let's be honest...they are often cold, dry and a crumbly mess. Muffins are meant to be warm, moist, and taste like your mom made them.

I rarely make muffins, but every time I do, I wonder why I don't make them more often. They're easy to make, and like so many other things, you most likely have all the ingredients sitting in your kitchen already..This morning I made banana muffins with a cinnamon sugar topping. Simple and delicious. I didn't follow a recipe, so yet again, please forgive my estimated measurements.

What you'll need:

-1/2 stick unsalted, softened butter
-3/4 cup granulated sugar
-1 egg, room temperature

-1 teaspoon pure vanilla extract
-1 cup AP (all purpose) flour
-About 1/2 cup of buttermilk
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-2 bananas, mashed up
-About 2 or so tablespoons of granulated sugar, and half that amount of cinnamon

Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. Stir together 2 or so tablespoons of sugar and the cinnamon.

In a large bowl, whisk together softened butter and sugar until it's light and fluffy. Add the egg and mix well, then add the vanilla. Add the flour 1/4 cup at a time, alternating with the buttermilk, until it is well incorporated. Add the baking powder and baking soda, making sure it's mixed in really well. In a separate bowl mash the two bananas until it looks kind of like baby food. I use a potato masher, I find it works best. Using a spatula, fold the bananas into the muffin mixture. Using a spoon, spoon two scoops of batter into each muffin cup so that it's about 3/4 full. Top each muffin with a few pinches of the cinnamon sugar mixture.

Bake for about 23 minutes, or until a toothpick inserted in the center of a muffin comes out clean. When the muffins are out of the oven, top with another sprinkle of the cinnamon sugar.

White Chocolate and Blueberry Cupcakes

A few months ago I decided that I didn't want to have to rely on someone else' recipe in order to bake whatever it is I'm wanting to bake. I don't follow recipes when I'm cooking, so why do when I bake?? So I decided to start messing around and try to figure it out on my own. Turns out, it's not all that hard! This gives me the freedom to experiment with new flavors and ingredients, and take the credit when it turns out great =)

Safeway has a white chocolate and blueberry bar that is delicious, and was the inspiration for these cupcakes. I have made them multiple times, and they always turn out great. In my moms very unbiased opinion (haha) these are the best cupcakes she's ever had. I wouldn't go that far, but they're good enough to make them again. Since this is my own recipe, please forgive me for my very rough and approximated measurements! 

What you'll need:


-3 8ounce bars of good quality white chocolate
-1&1/2 cups AP (all purpose) flour
-2 cups white sugar
-2 sticks unsalted butter, softened
-1 egg, room temperature
-1 tablespoon of baking powder
-1 teaspoon of pure vanilla extract
-1/3 cup very hot water
-1/4 cup milk
-Bag of frozen blueberries
-1 cup heavy cream plus another splash or two
-2 tablespoons AP flour
-Cupcake liners

Preheat the oven to 350.

In a medium sized microwave safe bowl, heat 1/3 cup water for about a minute and a half. Break up one of the white chocolate bars and add to the hot water, and stir until it is all melted. Set aside.

In the bowl of an electric mixer, cream together 1 stick of butter and 1&1/3 cups sugar until it's light and fluffy. Add the egg and mix well. Add the vanilla extract. Slowly add the 1&1/5 cups of flour. Make sure to set the mixed on low so you don't get flour everywhere. Add the baking powder and mix well. Add the white chocolate and water mixture. Add 1/4 cup milk.

Line a muffin pan with cupcake liners. Using two teaspoons scoop a small teaspoon amount into the bottom of each liner, and spread to cover the bottom of the paper. Using the tbsp measuring spoon, scoop some of the blueberries over the cake batter. Scoop another dollop of cake batter over the blueberries. The liners should be 1/2-3/4 full (1/2 is ideal). Bake for 20 minutes. They might need to bake for longer, depending on your oven.

While the cupcakes are in the oven, start on the frosting. In a small pot, heat 1 cup of heavy whipping cream, 1&1/2 bars of white chocolate (broken up), and 2 tablespoons of flour. Whisk constantly until it is very thick (almost the consistency of pudding). Pour it into a tupperware (glass retains heat, so it will take longer for it to cool down), cover with plastic wrap, and refrigerate until it has cooled, but is still slightly warm (not hot). When the white chocolate mixture has cooled, in the bowl if the electric mixer, whip 1 stick of softened butter and 1/2 cup of white sugar until it is light and fluffy. Slowly add the white chocolate mixture. Keeping the white chocolate mixture slightly warm will help the sugar to dissolve, so the frosting is smooth, and not grainy. You may want to add a splash of heavy cream while whipping the frosting, depending on your desired consistency. Break up the remainder of the chocolate bar and use as a garnish.

Ice the cupcakes once the cake is cooled to room temperature.

Suggestion: A few suggestions, actually...first, I would suggest not to buy your white chocolate in chip form because chips have added sugar, and will make your batter and frosting grainy.  Also, don't skimp and buy the store brand white chocolate because you'll be sorry. Buy Ghiradelli or better quality. It's worth it. Also, I layer the cake and blueberries because of personal preference. If you mix the blueberries into the batter you will end up with a murky looking purple colored batter, and it's not very pretty..Lastly, make sure you use room temperature eggs. It will make a huge difference in your batter. It will make it chunky instead of smooth. I always forget to pull my eggs out ahead of time, so I pop mine in the microwave for two rounds of 5 seconds.