Pumpkin Swirl Brownies

This recipe is loosely based on a classic by Martha Stewart, with quite a few adaptations and one big change to make this version very easy!
While I nearly always prefer from-scratch recipes, I am not sure that Ghirardelli's Dark Chocolate Brownie Mix can be beat for rich, chocolately, delicious brownies. So, instead of making the chocolate part of these from scratch, that's what I used instead.
The only thing I'd change about these next time would be to add mini-chocolate chips to the pumpkin batter (this was Scott's request, and I think it's a good idea).
Otherwise, these turned out well and I'll probably make them again before fall is over.
Pumpkin Chocolate Swirl Brownies
Makes about 24 brownies

Ingredients

1 box Ghirardelli Dark Chocolate Brownie mix, made according to directions (high-altitude, if applicable)

For the pumpkin batter (make usual altitude corrections if needed, i.e., 1-2 Tbsp more flour, a bit less baking powder):
1 cup flour
1/2 tsp baking powder1/2 tsp salt
3/4 cup white granulated sugar
1 tsp vanilla
2 eggs
3/4 cup canned pumpkin purée
1/4 cup unsalted butter, melted
1 tsp ground cinnamon
1/4 tsp freshly ground nutmeg
1/4 tsp ground cloves
(optional: chocolate chips)
Method:

1. Preheat oven to 325˚F. Spray a 9″ x 11″ baking pan with nonstick cooking spray.

2. Prepare brownie mix according to directions; set aside.

3. In a medium bowl, mix the dry ingredients for the pumpkin batter (flour, baking powder and salt)

4. Beat together the 2 eggs and 3/4 cup of sugar. Mix them for 3-5 minutes until fluffy. Add the vanilla and pumpkin and mix thoroughly. Add the melted butter and spices and blend well. (If desired, add some chocolate chips here!)

5. Pour the dry pumpkin batter ingredients into the wet and use the stand up mixer to combine thoroughly, again without overmixing.

6. Pour 2/3 of the brownie batter into the prepared pan. Spread pumpkin batter on top of the chocolate (this will require being gentle and patient to try and get the batter to stretch evenly across the brownie mix). Using a ziploc bag with a hole cut in the corner, or else working carefully with a spoon and your hand, spread the remaining brownie batter into 3 lines parallel to the long-side of the brown pan. Using a knife, swirl the pattern by slicing through the batter in alternating directions parallel to the short side of the pan.

7. Bake for 30-35 minutes. Allow to cool in the pan.

Carrot cake bars with peanut butter and bacon chips

Threw this recipe together after being inspired by this. Not totally happy with how things turned out -- next time I will add a little more butter and one less egg to make it more like a bar and less like a cake. I think it could also use a little more salt, and think that drizzling the bars with a melted butter and brown sugar glaze before the cream cheese frosting drizzle would be good too.
And, even though I hate to admit it, I don't think the candied bacon added that much. I think I'd stick with PB chips, carrot, and substitute walnuts for raisens next time too.
They're not at all bad though, just not what I envisioned!

1 box carrot cake mix with raisen/carrot mixture included
3/4 cup melted butter (would increase to 1 cup)
1 1/4 cup water (would decrease to 1 cup)
2 eggs (would use 1)
1 10oz bag PB chips
1/2 cup candied bacon pieces

Preheat oven to 350 and grease 9x13 pan. Mix first 4 ingredients well, stirring in PB chips and candied bacon. Bake for about 30 min, until knife comes out almost clean. Drizzle with slightly warmed cream cheese frosting (and maybe some butter/brown sugar drizzle too).

Pumpkin Coconut Bread

Tried this after seeing it on Coconut & Lime. I substituted light coconut milk and 1 cup whole wheat pastry flour/1 cup all purpose flour, and added an additional 1/3 cup of coconut to the bread itself.
It turned out pretty well, and had a very mild coconut flavor. A soft, chewy quick bread -- great warm with a little butter, and wonderful for fall.

Ingredients:
5 tablespoons butter, at room temperature
2/3 cup light brown sugar
3/4 cup pumpkin puree (canned pumpkin)
2/3 cup sweetened flaked coconut, divided
1/3 cup coconut milk (can use light)
1 egg, at room temperature
2 cups flour (I used 1 cup whole wheat pastry + 1 cup all purpose)
2 teaspoons baking powder (+ ~1/2 tsp extra for altitude)
1/4 teaspoon salt

Directions:Preheat oven to 350. Grease and flour or spray (with baking spray with flour) 1 loaf pan. In a medium mixing bowl, combine sugar and butter until fluffy. Add the coconut milk, egg and pumpkin, mix until thoroughly incorporated. Add flour, baking powder, and salt, mixing thoroughly. Stir in 1/3 cup coconut. Pour into prepared loaf pan. Sprinkle with 1/3 cup coconut if desired. Bake 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan about 5 minutes then invert to a wire rack.

Maple Pecan Pie

Next Baking Bites installment:

Maple Pecan Pie
pastry for 9-inch pie crust
1 cup maple syrup
3/4 cup brown sugar
1/4 cup sugar
3 large eggs
1 tbsp butter, melted and cooled
1 tbsp all purpose flour1 tsp vanilla extract
1/4 tsp salt
2 cups coarsely chopped roasted and salted pecans

Preheat oven to 350F.
Roll out pie dough to fit a 9-inch pie plate. Transfer dough to pie plate and press lightly into place, crimping edges to fit. (If using a frozen pie crust, thaw first)
In a large bowl, whisk together maple syrup, sugars, eggs, melted butter, flour, vanilla and salt until smooth.
Spread the pecans into the bottom of the pie shell and pour maple syrup mixture over the top. Carefully transfer pie to oven.
Bake for 60 minutes, until puffed and set. (DO NOT OVERBAKE THOUGH! Very quick way to ruin the pie...)
Cool completely on a wire rack before slicing.
Serves 8-10

Chocolate Pumpkin Pie Bars

I am on a fall-dessert kick from Baking Bites...
First up: Chocolate Pumpkin Pie Bars

Chocolate Pumpkin Pie Bars

Crust:
1/3 cup sugar
1/2 cup + 2 Tbsp butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt

Chocolate Pumpkin Pie Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)

Preheat oven to 350F and lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).
Begin by making the crust.
In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, make the filling.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk, trying to keep the bubbles in the mixture to a minimum.

When the crust is done, pull it out of the oven and carefully pour the pumpkin pie filling over the still-hot crust. Return the pan to the oven. Bake for an additional 24-28 minutes, until pumpkin filling is set.Cool completely in the pan before slicing and serving.Bars should be stored in the refrigerator and will keep for several days.
Makes 20 bars.

Pumpkin Apple Cake

This was a great recipe find from Zoe Bakes. I pretty much followed the recipe as written and was very happy with how it turned out. I used local organic Jonagold apples, but I'm sure any tart, good-for-baking apple would be just great. I happen to really like the taste and consistency of the whole what pastry flour (and the added health boost it provides), but if you don't, you can probably swap out white flour instead. The pumpkin, butter, and sour cream really keep the cake super-moist and the apple layer just seals it all in. A great fall recipe!

Pumpkin Apple Cake

Sauteed apples:
3 tablespoons unsalted butter
4 large apples (any combination of your favorite baking apples), peeled and thinly sliced
3 tablespoons granulated sugar
1 teaspoon cinnamon

Streusel topping and Cake (they are made together and then divided)
1 1/4 cups whole wheat pastry flour
1 cup brown sugar
1/2 teaspoon salt
1/2 cup butter softened
3 tablespoons granulated sugar
2 teaspoon pumpkin pie spice
1 teaspoon baking soda
3/4 cup pumpkin puree
1/3 cup sour cream
2 large eggs

To start:
1. Grease an 8-inch springform pan (I am wondering if mine is actually 9in?)
2. Preheat oven to 350°
3. Saute the apples in the butter on medium heat, just until they start to soften. Remove from heat and add the sugar and cinnamon. Set aside.
4. In a stand mixer combine the flour, brown sugar and salt. Add the 1/2 cup butter and blend well.
5. Measure out 2/3 cup of the mixture into a separate bowl to make the streusel. Add the 3 tablespoons sugar and pumpkin spices to this separate bowl, blend and set aside.
6. Add the baking soda, pumpkin, sour cream and eggs to the flour mixture left remaining in your mixer. Blend until smooth, about 2 min.
7. Layer the cake batter, then the sauteed apples and finally sprinkle the streusel over the top.
8. Bake, uncovered, for about 1 hour. Allow to cool in the pan and then remove the springform. (Very good served warm with vanilla ice cream!)

Pumpkin Praline Cake

As Fall gets into full swing, time to start posting my favorite fall recipes...this one is definitely at the top of the list:

Pumpkin Praline Cake (adapted from Betty Crocker)

Ingredients:

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
3/4 cup coarsely chopped pecans
1 box yellow cake mix (Betty Crocker Super Moist is good)
1 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container (1 lb) cream cheese frosting (Betty Crocker Rich and Creamy)
Caramel topping, if desired
Additional coarsely chopped pecans, if desired

1. Heat oven to 325°F.
2. In 1-quart heavy saucepan, stir together butter, whipping cream and brown sugar.
3. Cook over low heat, stirring occasionally, just until butter is melted.
4. Pour into 2 (9- or 8-inch) round cake pans; sprinkle evenly with 3/4 cup pecans.
5. In large bowl, beat cake mix, pumpkin, water, oil, eggs and 1 teaspoon of the pumpkin pie spice with electric mixer on low speed until moistened. Beat 2 minutes on medium speed.
6. Carefully spoon batter over pecan mixture in each pan.
7. Bake 43 to 45 minutes or until cake springs back when touched lightly in center.
8. Cool 5 minutes; remove from pans to cooling rack.
Cool completely, about 1 hour.

Stir remaining 1/2 teaspoon pumpkin pie spice into frosting.

To assemble cake, place 1 layer, praline side up, on serving plate.
Spread with half of the frosting.
Top with second layer, praline side up; spread remaining frosting to edge of layer.
Drizzle with caramel topping and additional pecans.
Store loosely covered in refrigerator.