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Happy Monday, everyone!
What’d y’all do this weekend?
We had a fabulous one, ate a ton of delicious food at the State Fair of Texas — more about that on Wednesday! — and spent some quality time with my husband’s parents. And despite our public transportation adventure ending early because our neighborhood station was closed for a few hours and forced us to call a cab to drive us home, it was all kinds of lovely. Honestly, I wish the weekend had been longer, and we had more time.
That being said, today’s Monday, which means the week has officially begun… And to kick things off right today, I’m over at My Cooking Spot sharing my recipe for Halloween Trail Mix.
Real talk: This recipe was devised to keep me from inhaling all of the trick-or-treat candy entirely too early. Because that’s a real potential problem I have.
So pop on over to My Cooking Spot, and let me know what you think of this sweet-and-salty snack… or leave a comment here, let me know what you think of the trail mix, as well as what you did this weekend. And because inquiring minds want to know: how do YOU combat eating all the Halloween candy before trick-or-treaters come close to your doorstep?
We’re up early here in Dallas, anxiously awaiting the arrival of Winston’s parents. Breakfast is cookin’, the TV is blarin’ and we’re happy as clams because our home is clean and it’s a pretty day. Once my in-laws arrive, we’re traveling down to the State Fair! It’s the last weekend of the deep fried festival, after all, and I have no doubt that it’s gonna be a glorious day.
This month, we’re celebrating pumpkins! ‘Tis the season for pumpkin goodies, after all. And we’ve got some delectable recipes coming y’all’s way today (and this weekend.)
Don’t know what Comfort in 1 is? No problem! Check out our information here.
Interested in participating? Join in on the fun here.
We’ll be sharing pumpkin-centric recipes through the end of October, and we’ll share our PECAN (!!!) recipes from November 17th to the end of the month, so if you’re brainstorming some good pecan-centric goodies for November, please join us!
When Rachel and I were discussing what to make for this month’s Comfort in 1, we quickly decided we wanted to work with pumpkin. How could we not?
After all, October is the perfect time for all kinds of pumpkinsweets, breakfasts and treats. And who doesn’t love a fresh take on a pumpkin dish this time of year, especially as Halloween draws near and the temperatures begin to dip?
So. Pumpkin Cheesecake Brownie Bars…
These beauties started out as a seasonal take on my insanely delicious and addictive Ooey Gooey Bars and turned into something entirely different as they baked, forming a gorgeously smooth pumpkin cheesecake on top of a dense, rich dark chocolate brownie.
They’re decadent, that’s for sure, but they’re kind of perfect for this time of year… and they’re definitely perfect for Comfort in 1.
These Pumpkin Cheesecake Brownie Bars are a comforting dessert, which can be eaten warm or cold. I, personally, prefer them warm, though my husband has been taking slices of these bars out of the fridge and eating them cooled without an issue.
Serve the bars up at the temperature you like along with a huge glass of milk, and you’re good to go.
This decadent and fulfilling seasonal treat combines two much-loved favorites: cheesecake and brownie. And then we upped the autumn factor by creating a gorgeously smooth pumpkin cheesecake on top of a dense, rich dark chocolate brownie. What's not to love?
Author: Erin @ The Speckled Palate
Recipe type: Dessert
For the Brownie Base
4 oz. unsweetened baking chocolate (four 1 oz. squares)
6 oz. 60% cocoa dark chocolate chips (about 1 cup)
3 tablespoons unsalted butter
3 tablespoons unsweetened applesauce
¾ teaspoon granulated sugar
2 teaspoons pure vanilla extract
1 cup unbleached all-purpose flour
½ teaspoon kosher salt
For the Pumpkin Cheesecake
8 oz. cream cheese, softened
1 cup pumpkin puree
3 tablespoons unsalted butter, melted
1½ cups powdered sugar
½ teaspoon ground cinnamon
½ cup 60% cocoa dark chocolate chips
A sprinkle of ground cinnamon
Preheat oven to 350°F. Line a 9x13" baking dish with parchment paper, and grease well.
Measure the baking chocolate and dark chocolate chips into a medium-sized glass bowl. Add the butter and applesauce. Heat in the microwave for 10-15 second increments to melt the chocolate, stirring after each round of heating until the chocolate/butter/applesauce mixture is melted and smooth. Set aside.
In a large bowl, crack the eggs, add the sugar and vanilla and beat with a hand mixer until the mixture creamy and light.
If the chocolate mixture is still hot, temper the egg mixture, then pour the rest of the chocolate into the egg mixture, mixing until combined.
Measure in the flour and salt, and using the mixers, beat until combined. This mixture will be very thick.
Pour the brownie base mixture into the greased baking dish and spread with a rubber spatula until an even layer on the bottom of the pan. Set aside.
In another bowl, stir the cream cheese and pumpkin together. (Washing the paddles on your hand mixer will come in handy because this step goes faster with the hand mixer.) Beat the mixture until it has lightened and is fluffy.
Add the eggs to the cream cheese/pumpkin mixture, stirring until combined. Drizzle in the melted butter, and stir until incorporated.
When the mixture is smooth and well combined, measure in the cinnamon and the powdered sugar gradually, stirring until the ingredients are completed mixed.
Pour this cheesecake layer on top of the brownie mixture in the pan.
Spread the additional chocolate chips on top of cheesecake layer evenly. Sprinkle with cinnamon.
Bake for 45 to 50 minutes, or until the cheesecake is set.
Let cool for 30 minutes, then slice into individual bars and enjoy warm or cold!
Please note that my oven is OLD, and your cooking time might be a little different than mine because of this. When your cheesecake bars hit the 35-minute mark, turn on your oven light and look in on them to make sure you don't overcook the cheesecake.
Welcome to another week of our That’s Fresh Friday Link-Up!
We’re so happy that you’re hanging with us and sharing your amazing posts. If this is your first time with us and you don’t know what the That’s Fresh Friday Link-Up is, it’s a weekly link-up hosted by the Southern Girl Blog Community and six other amazing ladies. You can come and share all of your “freshest” post from your blog weekly. The only thing that we ask is that you read our simple rules below and help spread the word about the party.
FIRST, LET’S MEET THE LADIES WHO LET US HANG WITH THEM EVERY WEEK:
I am one of those weird people who enjoys apples on sandwiches.
However, I’d never considered fruit on a sandwich until a friend and I stumbled into a little sandwich shop the day we were apartment hunting in Mississippi… and not to sound dramatic or anything, but my life was changed.
I was skeptical about going into said sandwich shop, but my friend insisted, and I figured why not? If nothing else, we’d get a taste of the local flavor and a much-needed break from looking at various too-expensive apartments.
Needless to say, the sandwich I ate was absolutely delicious, combining sweet and savory perfectly.
And during the next year and a half, I spent quite a bit of time at this sandwich shop. Not only was it near my home, but it was also located on the main thoroughfare of the town, making it easy for me to pop in on a busy day of covering the news and pick up my favorite sandwich to consume on my way back to the office.
And though I haven’t been to this sandwich shop in nearly five years, I still think about it… and have started making myself sandwiches that celebrate the combination of sweet and savory.
This Toasted Almond Butter Sandwich with Apples and Honey is a fantastic snack or lunch for anyone, but I’ve found it’s particularly delicious on the days I am running.
Yes, this pregnant gal is talking about running, something I have admittedly not done in entirely too long due to the lingering heat in Texas. That being said, this toasted sandwich was one of my favorite pick-me-ups during marathon training, and I’ve been wanting to share it with y’all for a while now.
It’s simple, it’s delicious, and it’s sweet and savory… what’s not to love?
Here’s how you can make your own:
Runner Food: Toasted Almond Butter Sandwich with Apples and Honey
Hey there! My name is Erin. I'm the head cook and baker around these parts. I enjoy a nice iced latte in the morning. I carry my camera with me at all times. And I am fascinated with capturing life as it is.