Happy Halloween!

First of all, thanks for being patient with the ever changing blog designs and colors.  I think I have settled, and hopefully everything is readable.

I can't believe it is the end of October already!  Our garden isn't dead yet, but officially the tomatoes and eggplants are done.  Just picked the rest of the hot and bell peppers a couple days ago too.  Now, I need to get in gear to work the soil for next spring...but not now; now I have some baking fever!

There is something about the fall and cooler weather that always puts me in a mood to bake.  I truly enjoy finding new creative recipes to use, and then there are always the old stand-bys that I can't do without.  We have had some of these creations in the past week, but due to the date, and having some festive Halloween cheer, I have tried a new recipe today: Pumpkin Cheesecake Brownies.  (Secretly, I made pumpkin puree this week and found mascarpone by the Vermont Creamery company that I was dying to try out...Halloween aside!)

Pumpkin Cheesecake Brownies
Brownie Batter 


3/4 cup butter melted or EVOO

1/4 cup honey
1 tbsp vanilla extract
2 eggs
3/4 cup Sucanat sugar*
1/2 cup whole wheat flour
1/2 cup cocoa powder
1/4 tsp sea salt
1 tsp cinnamon




Cheesecake Batter
8 oz mascarpone cheese
1 egg
1/3 cup Sucanat sugar*
2 tbsp whole wheat flour
1/2 cup pumpkin puree - directions on how to make your own at the bottom!
1/4 cup vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger
pinch of cloves
*regular sugar can be used instead.

1) Preheat oven to 350 degrees and grease an 8x8 inch pan.
2) In a large bowl combine the first 3 ingredients in the brownie batter.  Beat in the 2 eggs until it has a light airy consistency.
3) Add remaining brownie batter ingredients and mix well.
4) In a separate bowl combine all the cheesecake batter ingredients.  Blend well.
5) In the greased pan, pour 2/3 of the brownie batter, spread evenly over pan.  Next spoon all of the cheesecake batter on top.  Finally dollop the remaining brownie batter over cheesecake batter.  With a butter knife, swirl the cheesecake and brownie batter by running the knife through the batters.
6) Bake for 40-50 minutes or until center is set.  Cool completely on a wire rack and chill before cutting and serving.
Using Local, organic ingredients WHENEVER possible makes a better recipe!  Not to mention it saves BARRELS of oil from shipping far off ingredients, doesn't destroy the soil and helps support your local farmers and community.  

Pumpkin Puree

1) Choose fresh local sugar pumpkins (these are usually smaller then regular pumpkins).  And since you are taking the time, you might as well do a few pumpkins to stock up.
2) Preheat oven to 400 degrees.
3) Cut off tops and remove seeds and stringy guts.  Don't forget to make roasted pumpkin seeds later.
4) Cut the entire pumpkin in half, and finish removing any other seeds etc.  Place on a cookie sheet gut-side-up and place in oven.  Cook for 45 minutes or until flesh is soft.
5) Remove from oven and allow to cool completely.
6) Once cooled process through a food mill.  If you don't have a food mill, peel off pumpkin skin and run through a food processor.  Store in air tight containers in the freezer.
Two pumpkins made 2 pints of pumpkin puree for me.

More recipes coming like apple cheesecake bars, homemade granola, and maybe even some cookies!  Happy Halloween!