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Pumpkin-Swirl brownies Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies. Makes 16 8 tablespoons (1 stick) unsalted butter, plus more for pan 6 ounces bittersweet chocolate, chopped 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1 3/4 cups sugar 4 large eggs 1 tablespoon pure vanilla extract 1 1/4 cups solid-pack pumpkin 1/4 cup vegetable oil 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/2 cup chopped hazelnuts or other nuts Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares. From Everyday Food. Easy Peach Cobbler Serves 4 FOR THE FILLING 1/4 to 1/2 cup sugar (depending on sweetness of fruit) 1 tablespoon cornstarch 1 1/2 pounds peaches, halved, pitted, cut into 1/2-inch-thick slices, and cut in half again crosswise (about 4 cups) 1 tablespoon fresh lemon juice FOR THE TOPPING 1 cup all-purpose flour (spooned and leveled) 3 tablespoons plus 1 teaspoon sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes 2/3 cup low-fat buttermilk Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add peaches and lemon juice; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto peaches, using about 1/3 cup dough for each custard cup. Sprinkle dough with remaining teaspoon sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm. From Everyday Food Cucumber Cream Cheese Sandwich Spread Try this delicious spread on a slice of bread from Janet's Baked Goods and cucumbers from the market. It makes for a perfect, light & easy summer lunch! 2 (3 oz.) pkgs. cream cheese, softened 2 med. cucumbers, peeled, grated 1 sm. onion, grated 2 tbsp. Mayonnaise Salt and pepper to taste Add cucumbers and onion to cream cheese with just enough juice (from the cucumbers) to make good spreading consistency. Stir in mayonnaise, add salt and pepper. Zucchini Squares Here's a tried and true recipe to try. You can make it lighter by cutting back on the oil, replacing an egg with an just the egg white and using low-fat Bisquick; it will still taste great! 3 cups of shredded zucchini 1/2 of an onion, chopped 1 cup of Bisquick 4 eggs 1/2 cup of vegetable oil 1/2 cup of grated Parmesan cheese Mix all of the ingredients together and spread into a greased 9x13 pan. Bake at 350 degrees for 30-40 minutes until solid and browned. Cut into squares and serve. |
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