CHOCOLATE PUMPKIN TOFFEE TRIFLE: Thanksgiving!

Holidays are the perfect time for Trifles. I make a wicked (and easy) Trifle for the Fourth of July with sponge cake, strawberries, blueberries, whipped cream, and kirsh. For Thanksgiving, I love this easy and sweet trifle recipe for Chocolate Pumpkin Toffee Trifle that combines pumpkin and chocolate.

What's a TRIFLE? The dictionary defines 'Trifle' as something insignificant, but you'll find that this dessert is anything but insignificant. I'm not trifling with you. This is a fabulous dessert!

Trifles are traditionally made in a large clear deep bowl so you can see all the layers. The assembled trifle is covered and placed in the refrigerator for at least 6 hours and up to 24 hours so the flavors can mingle. This Chocolate and Pumpkin Trifle is perfect for Thanksgiving since it can feed upwards of 8 guests.

There are many variations, and you can add different things in different layers--and you can vary the size of your layers. You can follow the recipe below with cookies but stack as you please: ex, layer of pumpkin cream, layer of cookies, layer of chocolate cream, etc. This is not a science. Instead of Chocolate Wafers, you can use Chocolate Cake or Brownies or try using left over Chocolate Pumpkin Bundt Cake or Pumpkin Bread.

CHOCOLATE PUMPKIN TOFFEE TRIFLE

Ingredients
4 ounces dark chocolate (70% cacao), chopped
4 cups heavy cream
2 tsp pure vanilla
1 cup natural pumpkin puree
1/4 tsp pumpkin spice
1- 7.5 ounce jar Marshmallow Fluff
6 small Heath bars, chopped (still have any left over from Halloween? No Heath Bars? Use your favorite English toffee)
1-1/2  9 ounce boxes chocolate wafer cookies (or chocolate cake or brownies)

Directions (but when it comes to layering, that's up to you!)
In a small saucepan over another saucepan, melt chocolate with 1/2 cup cream over medium-low heat, stirring until smooth. Let cool.
Using electric mixer, whip 2 cups cream with 1 tsp vanilla until stiff.
In medium bowl, whisk together pumpkin, pumpkin spice, and marshmallow cream. Fold in whipped cream in 2 parts; refrigerate.
Add remaining 1-1/2 cups heavy cream to mixer bowl and whip until thickened. With machine on, slowly add the chocolate mixture and the remaining 1 teaspoon vanilla and beat until stiff but not dry.
Spread one-third of chocolate cream in a 4-quart clear glass trifle bowl.
Layer with one-third of the toffee.
Make cookie (or cake) layer--be sure and stand up some cookies along the side of the bowl (it will look pretty)*
Make pumpkin cream layer
Repeat with remaining cookies and more pumpkin cream (depending on how thick you make the layers).
Add chocolate cream layer.
Sprinkle with chopped toffee and cover with chocolate cream.
Cover and refrigerate for 4-24 hours.
To serve, sprinkle with the remaining toffee (or not).

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving!

Here's a great Retro 1970s Thanksgiving dessert recipe from Libby's for Pumpkin Patch Cake Roll. It's a pumpkin spice cake roll with cream cheese filling and frosted with chocolate! This would look  great on your Thanksgiving table. I like to think of it as a Buche de Thanksgiving!

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving! 

Ingredients
3 eggs, separated
3/4 cup firmly-packed brown sugar
1/2 cup Libby's canned pumpkin (or another canned pumpkin--but not with any pumpkin spice)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 package (8 oz.) cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups chocolate buttercream frosting
Candied leaves or candied pumpkins for decoration

Directions

FOR THE CAKE
Preheat oven to 350 F. In small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.
Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.
Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.
Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper.
Starting from narrow end, roll cake in towel. Cool on wire rack.
Unroll cake; spread with cream cheese filling.

FOR THE CAKE ROLL FILLING & FROSTING
Combine cream cheese and butter. Cream until fluffy.
Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake.
Roll; frost with your favorite chocolate frosting.
Decorate cake roll with large or small orange gumdrops or leaf candies. Use your imagination. 

Treat this like a Thanksgiving Buche!

***

You can always save this recipe for your Buche de Noel...just decorated with holly, berries, and mushrooms.

CHOCOLATE PUMPKIN BREAD PUDDING: Thanksgiving or Any Time!

Yesterday was Bread Pudding Day, and I posted a recipe for Chocolate Persimmon Bread Pudding. I found out that persimmons are harder to find elsewhere than in my area, so I thought I'd post my recipe for Chocolate Pumpkin Bread Pudding. It's perfect for Thanksgiving or any time! As an extra bonus this recipe is dairy and egg free, so you'll feel you've indulged, but you won't have...at least not all that much. Recipe is from Chloe Coscarelli and appeared in the NYT in 2010. I have posted other Chocolate Pumpkin Bread Pudding recipes, all of which include a thick sauce. This recipe is much lighter.

Chocolate Pumpkin Bread Pudding

Ingredients 
1 cup coconut milk
1 15-ounce can organic pumpkin (plain-no spices)
1/2 cup brown sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
10 cups cubed day-old bread of your choice (about 10 to 12 slices of sandwich bread, depending on the thickness of slices)
3/4 cup semisweet chocolate chips (Guittard and Ghirardelli are nondairy)
2 Tbsp brown sugar
Powdered sugar for dusting (optional)

Directions
Preheat oven to 350 degrees. Grease 14 4-ounce ramekins (single-serving ceramic dishes) or a 9-by-13-by-2-inch baking dish.
In blender, process coconut milk, pumpkin, brown sugar, salt, and spices until smooth.
In large bowl, toss bread cubes with pumpkin mixture and chocolate chips until each bread cube is coated.

If using ramekins:
Evenly sprinkle about 1/2 teaspoon brown sugar into the bottom of each greased ramekin. Fill each ramekin to the top with the mixture and lightly press it down with the back of a spoon.

If using 9-by-13 baking dish:
Fill baking dish with mixture and lightly press down with back of spoon. Evenly sprinkle about 2 tablespoons brown sugar over the top of the bread pudding. The brown sugar will help the pudding to caramelize on the edges.
(Steps 1 through 3 can be done up to three days in advance; store covered in the refrigerator.)
Bake for 25 to 30 minutes, until top is lightly browned.

If using ramekins:
Let pudding cool a few minutes, then carve around edges with knife to loosen and unmold.
Garnish with powdered sugar if desired and serve warm.

If using  9-by-13 baking dish:
Let pudding cool a few minutes before serving. Cut into portions, then garnish with powdered sugar if desired and serve warm.

The pudding can be baked right before serving or earlier that day and then reheated for 8 to 10 more minutes right before serving.

 

PUMPKIN CHOCOLATE CHIP SCONES: National Pumpkin Day!

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for National Pumpkin Day and this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin (plain- not pumpkin pie)
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

CHOCOLATE CHIP PUMPKIN CHEESECAKE: Pumpkin Cheesecake Day!

Today is National Pumpkin Cheesecake Day: Add Chocolate...I love pumpkin and chocolate... and cheesecake is my thing, so here's a repost of an easy recipe for Pumpkin Chocolate Cheesecake! Celebrate.  

Great for Pumpkin Cheesecake Day, Halloween, and Thanksgiving!

The filling for this pumpkin cheesecake is adapted from a recipe from Hershey's Kitchens. I like this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.

CHOCOLATE CHIP PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

Ingredients

1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (without spice)
4 eggs
1-1/2 cups Mini Semi-Sweet Chocolate Chips

Directions

Prepare Chocolate Cookie Crust. Bake at 400°F. Cool.
Beat cream cheese, sugar, flour, and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini-chocolate chips; pour batter into prepared crust. Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate about 5 hours before serving.

I. CHOCOLATE COOKIE CRUST

Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.

Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake  at 350 F for 8 minutes; cool slightly.

II. CHOCOLATE COOKIE CRUST

30 chocolate wafers (Chocolate Wafers makes about 1 1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp vanilla extract

Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and all the way up sides of pan; pack tightly so crust is even and compacted.
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.

CHOCOLATE PUMPKIN COCKTAILS: National Liqueur Day!

Happy Liqueur Day! Since Halloween is right around the corner, I thought I'd post a few drinks recipes using Pumpkin Liqueur. It's my opinion that pumpkin needs chocolate, so I put together two recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all throughout the Fall. 

CHOCOLATE PUMPKIN COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

CHOCOLATE PUMPKIN CAKE with CHOCOLATE PUMPKIN GANACHE: Perfect for Fall!

I love chocolate sites: to buy chocolate, to learn about chocolate, and for recipes. Chuao Chocolatier is one of my favorite chocolate companies. I particularly like their specialty bars, so I was pleased to see this recipe on their site for Chocolate Pumpkin Cake with Chocolate Pumpkin Ganache. This cake really spices up the fall dessert table! The best part: There are pumpkin spice s'mores bars in the pumpkin spice cake. Yum. The original recipe calls for a salty-sweet, spiced pumpkin milk chocolate drizzle. That does take it over the top, but you can leave it off, as I have. Still, I'm including the recipe in case you want to take this cake up a notch. What's great about this recipe is that it's so easy! Except for the Pumpkin Spice S'mores bars, you probably have everything in your pantry. This recipe on Chuao is by Ashley Schuering at www.confessionsofagroceryaddict.com

CHOCOLATE PUMPKIN CAKE WITH CHOCOLATE PUMPKIN GANACHE

Ingredients

4 Chuao Chocolatier Pumpkin Spice S’mores Bars, divided - peel the pumpkin spice marshmallows off the bars to mix into the chocolate pumpkin cake batter. the remaining bars should be divided and chopped into small, chocolate chip-sized pieces. you’ll need 2 each for the cake and the pumpkin ganache.

3 Cups all-purpose flour - basic white flour is perfect for bundt cakes. feel free to replace up to one cup with whole wheat flour or graham flour for a nuttier flavor.

4.5 Teaspoons pumpkin pie spices.

1.5 Teaspoons baking soda + 0.5 teaspoon baking powder - for leavening.

1 Teaspoon kosher salt - a touch of salt helps awaken the chocolate and pumpkin flavors. Sustitute fine sea salt, if that's what you have.

1 Cup neutral oil - heart-healthy avocado oil or canola oil?

2.5 Cups granulated sugar - white sugar’s neutral sweetness is best for the full flavors of this pumpkin spice chocolate.  You can also use an equal amount of granulated cane sugar, caster sugar, or superfine sugar.

3 Llarge eggs, room temperature - for binding the cake batter and adding moisture.

1 teaspoon vanilla extract - for aromatic warmth. you can use an equal amount of vanilla paste or powder instead.

1 15-oz Can pumpkin purée - make sure you’re grabbing 100% real pumpkin, not canned pumpkin pie mix.

2/3 Cup heavy cream - at a minimum 36% milk fat, heavy cream offers the best mouthfeel for ganache. you’re welcome to use slightly lighter whipping cream, full-fat canned coconut milk, or vegan whipping cream if you prefer.

Cake Directions

1. Prep: Preheat the oven to 350ºf. spray a 10-12-cup bundt cake pan with floured nonstick spray.
step 

2. Dry ingredients: Add 3 cups flour, 4.5 teaspoons pumpkin spice, 1.5 teaspoons baking soda, 1 teaspoon kosher salt, and 0.5 teaspoon baking powder to a medium mixing bowl and whisk to combine. 

3. Wet Ingredients: Add 1 cup oil and 2.5 cups sugar to a large mixing bowl, using an electric mixer to combine. add 3 eggs (one at a time) beating well after each addition. Add 1 teaspoon of vanilla and 1 15-oz can of pumpkin purée to the bowl and beat to combine.

4. Incorporate: Slowly add the dry ingredients to the wet ingredients, working in about 3 additions. Beat until the batter is free from any pockets of the dry mixture, but be careful not to over-mix. 

5. Fold in the pumpkin spice marshmallows from all 4 chocolate bars, as well as the chopped pieces of 2 chocolate bars.

6. Bake: Pour the pumpkin chocolate chip cake batter into the prepared pan. rap the pan firmly against the countertop to remove any air bubbles. Bake in the preheated oven for 55-65 minutes, or until a toothpick comes out clean of any batter. (you may get some gooey marshmallow or melty chocolate depending where you poke.)

7. Make ganache. While the chocolate chip pumpkin bundt cake bakes, heat ⅔ cup cream in a small saucepan over medium heat. as soon as it reaches a soft boil, remove the pan from heat and pour it over the pieces from the remaining two chocolate bars in a small mixing bowl. Let stand for 5 minutes to melt, then whisk together until mostly smooth. (the graham pieces will give it some texture.) Set aside to cool.

8. Cool the cake in the bundt pan for about 10 minutes, then invert onto a wire rack to finish cooling. 

Drizzle Directions 

1. Once the cake is cooled and the ganache has thickened but is still pourable, spoon the ganache over the top, gently coaxing it to drizzle down the sides. work slowly. You may need to apply the ganache in a few coats, as it will drip off if you work too quickly.

2. Chill. Allow the ganache to cool off and set up at room temperature for about an hour or two before serving. Once firm, slice, serve, and enjoy!

Tips (these are great tips for lots of cakes!) Thanks, Ashley & Chuao

Grease your bundt pan well, making sure to get into every nook and cranny. if you don’t have baking spray with flour, use butter or oil to grease the pan, then sprinkle in a few spoonfuls of flour. Rotate the pan around, ensuring you can see every spot is covered—you don’t want the chocolate pumpkin bundt cake to break apart when you flip the pan!

Room-temperature eggs will mix into your batter more easily. Let them set out for about 30 minutes before you start baking

Don’t overmix the batter. as soon as the dry ingredients are incorporated, stop. Use a wooden spoon or silicone spatula to fold in the chocolate to prevent overmixing, which can cause the cake to become tough.

Let the cake and ganache cool till they’re barely warm before adding the chocolate glaze. You can also freeze the cake for about 20 minutes before starting the process. The cold will help the ganache to solidify without so much dripping off!

Place the wire rack over a parchment-lined surface to collect the ganache as it drips off the cake. As each layer sets, scrape the drippings into a bowl, warm slightly as needed to reach a spoonable consistency, and add another layer. any extra ganache leftover at the end will be delicious over ice cream or as an added drizzle during serving!

DIY PUMPKIN SPICE: National Pumpkin Spice Day

Today is Pumpkin Spice Day. Unless you've had your head in a basket for the past 10+ years, you'll have seen the proliferation of pumpkin spice in just about every food product! Since the Fall Baking Season seems to mean Pumpkin Spice,  we have a holiday to celebrate. Over the next month, I'll be posting several Pumpkin Spice baking recipes, but I thought I would post a recipe for DIY Pumpkin Spice. Here's an easy recipe from BuzzFeed. Remember to use fresh ground spices for the best results. If your spices have been in the pantry for over a year, it's time to toss them and buy new. FYI: Pumpkin Spice is sometimes called Pumpkin Pie Spice in recipes.

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

PUMPKIN SPICE CHOCOLATE CHIP QUICK BREAD

PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

PUMPKIN CHOCOLATE BROWNIES: Autumn Equinox

Libby's Pumpkin Ad, November 14, 1949

Yesterday was the Autumn Equinox, so it's time to bring out the pumpkin! Add chocolate, and I'm ready! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin. My mother's name was Libby, so I always love using Libby Pumpkin in recipes."Libby, Libby, Libby, on the Label, Label, Label." You can always substitute home-made' pumpkin puree that you make yourself. 

FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup chocolate chips

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE - pumpkin, sugar, egg, egg whites, and oil in large mixer bowl. Beat with electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt, and nutmeg.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Do you have a favorite Chocolate Pumpkin Brownie recipe? Leave a comment and link!

FLOURLESS CHOCOLATE TORTE WITH PUMPKIN SPICE CARAMEL SAUCE: Thanksgiving

Still looking for the perfect dessert for Thanksgiving. This recipe from Ghirardelli is perfect. It's delicious and easy. 

Flourless Chocolate Torte with Pumpkin Spice Caramel Sauce

Ingredients

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips 

3/4 cup Sugar, granulated 

1/4 teaspoon Espresso powder 

1/4 teaspoon Salt 

1/2 cup Butter, unsalted 

1/2 cup Ghirardelli 100% ground cocoa powder, unsweetened 

3 Eggs, large, beaten 

1/2 teaspoon Vanilla extract 

1 Bottle Ghirardelli Caramel Sauce 

1/2 teaspoon Pumpkin pie spice 

DIRECTIONS 

TORTE: 

Pre-heat oven to 375 degrees F. Grease, and line with parchment, a 9-inch spring form pan. Place foil under baking pan then press up the sides to seal the bottom edges. This ensure no leaks. 

In a large heat proof bowl, melt chocolate and butter in microwave in 30 second increments until whisked smooth. Whisk in espresso powder. Whisk in sugar and salt until combined. Add vanilla and eggs, whisk until thoroughly combined. Fold in sifted cocoa powder until mixture is homogeneous. 

Pour batter into prepared pan. 

Bake 25 minutes until crust starts to form. 

Remove from oven, let sit for 10 minutes. 

Loosen the edges gently, then unclip the pan to remove the sides. 

Invert on plate, remove the parchment, and then flip again onto serving platter. Let sit another 10 minutes. 

Can be served warm, room temperature, or prepared the day before. Store covered at room temperature. 

CARAMEL: 

In a microwave safe bowl, heat Ghirardelli caramel. Whisk in spice. Drizzle generously over each torte slice.

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving!

Want to make something different for your Thanksgiving dessert? Here's a great Retro 1970s Thanksgiving dessert recipe from Libby's for Pumpkin Cake Roll. This is a pumpkin spice cake roll with cream cheese filling and frosted with chocolate! This would look and taste great as your Thanksgiving centerpiece. I like to think of it as a Buche de Thanksgiving!

PUMPKIN PATCH CAKE ROLL: Buche de Thanksgiving! 

Ingredients
3 eggs, separated
3/4 cup firmly-packed brown sugar
1/2 cup Libby's canned pumpkin (or another canned pumpkin--but not pumpkin spice)
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 package (8 oz.) cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups chocolate buttercream frosting
Candied leaves or candied pumpkins for decoration

Directions

FOR THE CAKE
Preheat oven to 350 F. In small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.
Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.
Spread evenly into greased and floured waxed paper-lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.
Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper.
Starting from narrow end, roll cake in towel. Cool on wire rack.
Unroll cake; spread with cream cheese filling.

FOR THE CAKE ROLL FILLING & FROSTING
Combine cream cheese and butter. Cream until fluffy.
Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake.
Roll; frost with your favorite chocolate frosting.
Decorate cake roll with large or small orange gumdrops or leaf candies. Use your imagination. 

Treat this like a Thanksgiving Buche!

***

You can always save this recipe for your Buche de Noel...just decorate with holly, berries, and mushrooms.

PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI: Guest Post by Sarah Husmann aka Sarah RH

I’m Sarah (Husmann), and I am an amateur baker, bread maker, mixologist, and chef. I also LOVE books, cats, and trash tv. Janet and I became friends through our love of books. 

I always loved cooking with my mom, but I never really did any serious baking--until last year. With the holidays fast approaching, I was looking for new recipes to try. I’ve always wanted to make Biscotti, but I thought they would be too complicated. They're so delicious! So this year I decided to try. And, I was pleasantly surprised by how very easy they are to make.

The recipe for Pumpkin Pecan Biscotti (Barley & Sage) that I used calls for browned butter, and I have to say who DOESN’T love browned butter? Browned butter is easy to make, and I loved how it enhanced the taste of the biscotti.

The only adjustments I made to this recipe for Pumpkin Pecan Biscotti was adding 1 cup of semi sweet chocolate chips and using melted semi-sweet chocolate instead of white chocolate for drizzling on or dipping the biscotti.

PUMPKIN CHOCOLATE CHIP PECAN BISCOTTI

Ingredients

Biscotti
1/2 cup unsalted brown butter, room temperature
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
2 1/4 cups all purpose flour
1 1/2 teaspoons pumpkin pie spice (you can always make your own!)
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup chopped pecans optional

Topping
4 ounces semi sweet chocolate melted (original recipe uses white chocolate)
chopped pecans

Directions

Preheat the oven to 350°F and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat together the softened brown butter, sugar, and brown sugar until smooth.

Add in the egg and vanilla extract and beat until combined. Then beat in the pumpkin puree.

Add in the flour, pumpkin spice, baking powder, and salt and mix until fully incorporated.

Then stir in the chopped pecans if desired. The dough should be sticky.

Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.

Bake for 20 to 30 minutes, until golden brown all over. Remove from the oven and let cool for 25 to 30 minutes.

Reduce the oven temperature to 325°F.

Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.

Return the pumpkin biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.

Remove from the oven and transfer to a wire rack to cool to room temperature.

Dip or drizzle the pumpkin biscotti in the melted semi sweet chocolate (or white chocolate) and sprinkle with chopped pecans.

Let the chocolate fully harden before storing.

Notes
Store biscotti in an airtight container at room temperature for up to 2 weeks.

To make brown butter:
Melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable.
 

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE: National Bundt Day!

Today is National Bundt Day. According to Nordic Ware, the original makers of the Bundt Pan, "if there is a kitchen in the home, there is a Bundt pan." I have all kinds of bundt pans. I find the shapes so versatile and fun. I'm always buying unique bundt pans at the Flea Market, Estate Sales, or the White Elephant Sale. Because of the popularity of the Bundt pan, Nordic Ware designated November 15 as National Bundt Day several years ago.

Want to make a bundt cake (see below) for Thanksgiving? Here are some great Nordic Ware Pumpkin Bundt Pans!

For National Bundt Day, here's a recipe from Sunset Magazine (Charity Ferreira: 2003) for Chocolate Pumpkin Marble Bundt Cake. This marbled bundt cake features two separate batters: chocolate and pumpkin. The original recipe calls for a chocolate glaze, but that's optional. The cake is rich enough as it is.

CHOCOLATE PUMPKIN MARBLE BUNDT CAKE

Ingredients:
1-1/2 cups (3/4 lb.) unsalted butter, room temperature
3 cups sugar
6 large eggs
2 teaspoons vanilla
1 1/4 cups canned pumpkin (I use an all natural canned pumpkin without spices)
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup Dutch-processed unsweetened cocoa
2/3 cup buttermilk

Directions
In large bowl, with mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at time, beating well after each addition. Beat in vanilla. Scrape half mixture into another bowl.

To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 - 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with flexible spatula just until blended.

To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

Spoon half pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half of the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

Bake in 350° regular or 325° convection oven until wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto rack, lift off pan, and cool cake completely.

Nordic Ware: Turkey Bundt Pan

CHOCOLATE BOURBON PUMPKIN CHEESECAKE!

I always think that alcohol escalates chocolate, so I was excited when I found this recipe a few years ago in People Magazine. The original recipe for this Chocolate Bourbon Pumpkin Cheesecake is from Betty Crocker. This recipe is a Triple Threat: Chocolate, Bourbon, Cheesecake. Wow!  

Perfect for Thanksgiving or any time.

Chocolate Bourbon Pumpkin Cheesecake 

Crust
2 cups gingersnap cookie crumbs (35 to 40 cookies)
1/4 cup butter, melted

Cheesecake 
4 packages (8 oz. each) cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
4 Tbsp bourbon
1/2 cup canned pumpkin (not pumpkin pie mix)
1 1/2 tsp aromatic bitters
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla
3/4 cup semisweet chocolate chips, melted  (or chopped dark chocolate)

Toppings  (I consider topping optional..it's great without, but if you want to)

1/2 cup caramel topping (I have used Recchiuti)
2 tsp bourbon 
Dash aromatic bitters 
Toasted pecans (optional) 

Directions
Heat oven to 300ºF. Grease 9-inch springform pan with shortening or cooking spray. Wrap outside bottom and side of pan with foil to prevent leaking. In small bowl, mix crust ingredients. Press mixture into bottom and one inch up side of pan. Bake eight to 10 minutes or until set. Cool for five minutes.

In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy; do not overbeat. On low speed, gradually beat in sugar, then flour and then eggs (one at a time), just until blended. Remove half of cream cheese mixture (about 3 cups) into another large bowl; reserve.

Into remaining cream cheese mixture, stir 2 Tbsp bourbon, pumpkin, 1 1/2 tsp bitters, ginger, cinnamon, and nutmeg with whisk until smooth. Spoon over crust into pan. Into reserved 3 cups of filling, stir 2 Tbsp bourbon, vanilla, and melted chocolate. Pour mixture over pumpkin layer directly in middle of pan. (This will create layers so that each slice includes some of each flavor.)

To minimize cracking, place shallow pan half-full of hot water on lower oven rack. Bake cheesecake 80 to 90 minutes minutes, or until edges are set but center of cheesecake still jiggles slightly when moved.

Turn oven off, and open oven door at least four inches. Leave cheesecake in oven 30 minutes longer. Remove from oven; place on cooling rack. Without releasing side of pan, run your knife around edge of the pan to loosen cheesecake. Cool in pan on cooling rack for 30 minutes. Cover loosely; refrigerate at least six hours but no longer than 24 hours.

To release: Run knife around side of pan to loosen cheesecake again; carefully remove side of pan. Put cheesecake on serving plate.

I considered adding the rich topping, but I don't think this already rich cheesecake needs it. Here's the original topping recipe in case you want it: 

Stir together caramel topping, 2 tsp bourbon and dash of bitters. To serve, drizzle with caramel and sprinkle with pecans. Cover and refrigerate any remaining cheesecake. 

CHOCOLATE PUMPKIN COCKTAILS: National Pumpkin Day

Today is National Pumpkin Day. I've been posting a lot of pumpkin recipes for Halloween, mostly for baked goods. But since there are so many pumpkin liqueurs on the market at this time of year, I thought I'd post some Chocolate Pumpkin Cocktails.

It's my opinion that pumpkin needs chocolate, so I put together three recipes for Chocolate Pumpkin Cocktail recipes for Halloween. These can be served all through the Fall, as well as today for National Pumpkin Day! The first two recipes call for Pumpkin Liqueur, but the last one uses other liqueurs and some pumpkin spice.

CHOCOLATE PUMPKIN COCKTAIL

3 ounces Pumpkin Liqueur
Chocolate (melted)

Shake pumpkin liqueur with ice in cocktail shaker.
Strain into chilled cocktail glass.
Slowly add melted chocolate to glass.

WHITE CHOCOLATE PUMPKIN MARTINI

Godiva White Chocolate Liqueur
2 ounces Vanilla Vodka
1/2 ounces Pumpkin Liqueur
1 tsp whipped cream

Pour white chocolate liqueur, vodka, and pumpkin liqueur into shaker filled with ice.
Shake. Pour into martini glass. Optional: Add whipped cream.

CHOCOLATE PUMPKIN MARTINI

3/4 ounce Vanilla Vodka
1/2 ounce Bailey's
1/2 ounce Kahlua
1/2 ounce Crème de Cacao
1/4 teaspoon Pumpkin Pie Spice
Pinch cayenne pepper
Ice cubes

In cocktail shaker, combine Vanilla Vodka, Bailey's, Kahlua & Crème de Cacao, Pumpkin Pie Spice, and cayenne pepper. Add ice; cover and shake until very cold. Strain into chilled martini glass.

Cartoon of the Day: Pumpkin Spice

 

CHOCOLATE CHIP PUMPKIN CHEESECAKE: National Pumpkin Cheesecake Day!

Today is National Pumpkin Cheesecake Day: Add Chocolate...I love pumpkin and chocolate... and cheesecake is my thing, so here's a repost of an easy recipe for Pumpkin Chocolate Cheesecake! Celebrate.  

Great for Pumpkin Cheesecake Day, Halloween, and Thanksgiving!

The filling for this pumpkin cheesecake is adapted from a recipe from Hershey's Kitchens. I like this recipe because it has a Chocolate Cookie Crust and Mini-Chocolate Chips in the filling! I've posted the Hershey's chocolate crust recipe, but I also posted another simple Chocolate Cookie Crust using Chocolate Wafers. The second is my favorite.

CHOCOLATE CHIP PUMPKIN CHEESECAKE BAKED IN A CHOCOLATE COOKIE CRUST

Ingredients

1 Chocolate Cookie Crust (see two possible recipes below)
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin pie spice
1 cup canned pumpkin (without spice)
4 eggs
1-1/2 cups Mini Semi-Sweet Chocolate Chips

Directions

Prepare Chocolate Cookie Crust. Bake at 400°F. Cool.
Beat cream cheese, sugar, flour, and pumpkin pie spice in large bowl until well blended. Add pumpkin and eggs; beat until well blended. Stir in mini-chocolate chips; pour batter into prepared crust. Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan.
Cool completely; remove side of pan. Refrigerate about 5 hours before serving.

I. CHOCOLATE COOKIE CRUST

Stir together 1 cup vanilla wafer crumbs (about 30 wafers)
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup melted butter.

Press mixture firmly onto bottom and 1/2-inch up side of 9-inch springform pan.
Bake  at 350 F for 8 minutes; cool slightly.

II. CHOCOLATE COOKIE CRUST

30 chocolate wafers (Nabisco Famous Chocolate Wafers makes about 1 1/2 cups crumbs)
5 Tbsp unsalted butter, melted and slightly cooled
1/8 tsp salt
1/2 tsp vanilla extract

Put cookies in container of food processor; process until finely ground.
Transfer crumbs to mixing bowl; combine crumbs, butter, salt, and vanilla; stir until crumbs are moistened.
Press mixture evenly across the bottom of 9-inch springform pan and all the way up sides of pan; pack tightly so crust is even and compacted.
Bake at 350° for 6-8 minutes or until crisp.
Let cool completely before filling.

PUMPKIN CHOCOLATE CHIP SCONES

I love scones, and they're so easy to make, and these Pumpkin Chocolate Chip Scones are perfect for this Fall Weekend. Mix up a batch today! 

Tip: Do not overwork the dough! Use frozen butter!

PUMPKIN CHOCOLATE CHIP SCONES

Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup salted butter frozen (frozen butter is key to a good scone!)
1/2 cup canned pumpkin
1 egg
1 cup mini chocolate chips
Coarse sugar

Directions
Line baking sheet with parchment paper and set aside.

Combine all-purpose flour, whole wheat pastry flour, cinnamon, ginger, nutmeg, sugar, baking powder, and baking soda in bowl.
Add cold butter to flour mixture and combine with pastry cutter, two knives, or stand mixer with paddle attachment on low speed until mixture resembles coarse meal.
In bowl whisk together egg and pumpkin puree.
Add wet ingredients to flour and butter mixture and stir with rubber spatula until just combined. Be careful to not over mix!
Carefully fold in mini chocolate chips.
On floured surface, shape dough into disk about 3/4 inch thick.
Place dough on prepared pan and slice dough (like a pizza to create 8 scones)
Sprinkle with coarse sugar.
Put baking sheet in freezer for 30 minutes.
Preheat oven to 400 degrees F.
When scones are chilled, bake for 14-16 minutes until very light golden brown.
Serve warm with clotted cream!

PUMPKIN CHOCOLATE CHIP MUFFINS: Pumpkin Month

It's no surprise that October is Pumpkin Month.  There are so many ways to use pumpkin in your baking! Add chocolate, and you're calling my name. Here's an easy recipe for Pumpkin Chocolate Chip Muffins from allrecipes.com.

I use a natural pumpkin puree that I always have in the pantry for doggie stomach upsets (pumpkin is good for dogs), but you can use Libby's if that's what you have..or pumpkin puree you make yourself if you've already started carving your jack-o-lantern. Just make sure it's pumpkin puree and not pumpkin pie mix since you will be adding your own spices.

As always, use the best chocolate chips--and make sure your oil is fresh. These Pumpkin Chocolate Chip Muffins are a great way to start the day!

Pumpkin Chocolate Chip Muffins

Ingredients
3/4 cup white sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup semisweet chocolate chips 

Directions
Preheat oven to 400 degrees F.
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water.
In separate bowl mix together the baking flour, baking soda, baking powder, spices, and salt.
Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter.
Bake in preheated oven for 20 to 25 minutes.

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

October is Pumpkin Month! Here's a simple recipe for Dark Chocolate Pumpkin Seed Sea Salt Bark for October 4's National Pumpkin Seed holiday. This bark recipe treats pumpkin seeds in a sweet way--chocolate with a sea salt finish.

Pumpkin seeds like chocolate are heart healthy, immune boosters, and great for brain power, among other health benefits!

DARK CHOCOLATE PUMPKIN SEED SEA SALT BARK

Ingredients 
Canola oil cooking spray
1-2 cups dark chocolate, chopped
1/4 cup pumpkin seeds  (raw or toasted-I prefer toasted)
1 tsp sea salt

Directions
Coat 9 x12 inch rimmed baking sheet with cooking spray, and line with parchment, leaving overhang on ends.
Melt chocolate in double boiler or heatproof bowl over saucepan of simmering water, stirring.
If chocolate is too thick, add canola oil as needed to thin.
Pour melted chocolate onto baking sheet, and spread in even layer with spatula.
Immediately sprinkle pumpkin seeds then sea salt over chocolate.
Refrigerate until firm, about 1 hour.
Peel off parchment and break bark into pieces.