And now... back to your regularly scheduled program! Delicious Fall Treats!
Fall has arrived. It is official. I spent the day yesterday raking leaves... in 80 degree weather. (ahh...sigh of delight) It was a delightful Monday. Since I no longer work on Mondays, I was able to be out in the sun, soaking up some solar rays before the cool dark days of winter surround us all. Time to return inward, back to our cozy fires, warm stews and wool blankets. Time to break out my knitting from last year, my must-read list and mugfuls of hot apple cider. Magic is afoot. As our days shorten, the mist hovers ever so gently above the ponds and streams. Frost creeps and coats millions of blades of grass with it's white crisp covering. The leaves cackle and crackle and those busy,busy squirrels scamper to and fro, stealthily trying to hide their stash.
|Pumpkin Chocolate Cheesecake Bars|
Since I am a Halloween Baby, pumpkins have also been on my mind. (I have told all my students, past and present that I am a real live witch, as only witches are born on Halloween. I also used to keep a lovely broom over my kitchen door. It was easy to convince my childrens young friends that I indeed used it to fly.) Ah yes... the trick in trick or treat... I believe that is what my mother said the day I was born. Must have been a hard labor, poor thing. But then again, giving birth is never easy.
In preparation for my week of work, kids, cooking and "child refereeing," I decided upon pumpkin chocolate cheesecake bars. They will be a welcome addition on our table all week long. Let us see how long they last!
Pumpkin Chocolate Cheesecake Bars - Based off of Martha Stewart's, Pumpkin Cheesecake Bars and Ghiradelli Marbled Cheesecake Bars
Ingredients for Crust
1 stick of softened butter (unsalted)
1 cup pecans
1 cup flour
14/2 cup brown sugar, packed
1/2 tsp. salt
Heat oven to 325. Chop pecans in the food processor until you have a nice nut meal. Add in butter, sugar, salt and flour. Pulse until the mixture becomes crumbly and press into a 9x9 inch (ungreased) pan. Bake for about 14-15 minutes until slightly golden brown. You will start to smell it. Take out of oven, and let cool on rack. Turn oven up to 350.
Pumpkin Chocolate Cheesecake Filling
Ingredients for Filling
2 packages of softened cream cheese
1 cup sugar
1 can pure solid-pack pumpkin
3 TBS. flour
1 tsp. pumpkin pie spice
1/2 tsp. salt
4 oz. semi sweet Chocolate
In a small, heavy bottomed pan, melt chocolate. Let stand. In stand mixer, blend cream cheese until very smooth. Add sugar, pumpkin puree. Mix until well blended. Add eggs, one at a time, scraping the bowl with each addition. Add in flour, and salt. Mix again. Remove 1 cup of the cheesecake mixture and mix into the melted chocolate. Mix well. Pour pumpkin mixture into the prepared crust. Spoon chocolate mixture in large dollops on the top of the pumpkin mixture. Take a knife and swirl throughout the cake until you have a lovely marbled design. Bake for about 45 minutes, until cheesecake is set but jiggles slightly. Let cool for several hours, chill overnight and serve.
Loads of foodie love! xoxo Megan ♥♥♥