Chocolate Pumpkin Pie: Pumpkin Pie Day!

Photo: Annemarie Kostyk

Today is Pumpkin Pie Day. I've posted several recipes for Chocolate Pumpkin Pie, but this is one of the best and easiest! This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie. You can always add a chocolate crust if you want more chocolate.

Be sure and save this recipe for Thanksgiving!

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

Pumpkin Chocolate Brownies

Libby's Pumpkin Ad, November 14, 1949

Fall for me is always all about pumpkins, and over the years I've posted many Chocolate Pumpkin Recipes.

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin. My mother's name is Libby, so I always love using Libby Pumpkin in recipes. "Libby, Libby, Libby, on the Label, Label, Label." You can always substitute 'real' 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 broken dark chocolate chunks (or chocolate chips)

Directions
1. PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
2. 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.
3. BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
4. 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!

Brandied Cherry Chocolate Cake: Brandied Fruit Day

Tomorrow is Brandied Fruit Day, so I thought I'd post my favorite recipe for Brandied Cherry Chocolate Cake. This recipe appeared in the Washington Post several years ago. You can buy brandied cherries -- or you can make your own. It's so easy, and soooo good!!!

Brandied Cherries

Ingredients
1 1/2 pounds dark, sweet cherries, pitted
1/4 cup sugar
1/4 cup water
1/2 ounce fresh lemon juice
1 small cinnamon stick
1/4 cup good brandy

Directions
Combine sugar, water, lemon juice, and cinnamon stick in medium saucepan. Bring to boil and reduce heat to medium. Add cherries and simmer for five minutes.
Remove from heat, remove cinnamon stick. Stir in brandy.
Cool completely before placing in jar.

BRANDIED CHERRY CHOCOLATE CAKE

Tip: When processing nuts and chocolate, be careful not to make chocolate almond butter. Chill both ingredients -- and even the flour, if you want to be careful.

Ingredients
6 ounces chopped bittersweet chocolate, chilled (about 1-1/3 cups)
6 ounces (1-1/2 cups) chopped almonds, chilled
6 1/2 Tbsp flour
12 Tbsp sweet butter, at room temperature
3/4 cup sugar
4 large eggs, separated into yolks and whites
1 tsp Madagascar vanilla extract
1 tsp almond extract
16 ounces drained brandied cherries
Confectioners' sugar, for dusting

Directions
Preheat oven to 325 degrees. Spray 9-inch cake pan with nonstick oil-and-flour spray and line bottom with circle of parchment paper.
Pulse chocolate, almonds, and flour in a food processor to grind them into fine meal, being careful not to turn them into a paste.
Beat butter and sugar together at high speed in bowl of stand mixer or held-held electric mixer until mixture is light and fluffy, about 3 minutes. Add egg yolks, then vanilla and almond extracts, and beat well to combine. Add chocolate-nut mixture and beat until incorporated.
Beat egg whites in separate, clean bowl of stand mixer or hand-held electric mixer until they form soft peaks. Use flexible spatula to fold them into chocolate-sugar mixture.
Spread half of batter in bottom of prepared pan. Top with brandied cherries, which should fit evenly in 1 layer. Spread remaining batter over cherries, using flexible spatula to lightly level top.
Bake for 45 to 55 minutes, until cake is puffed and set.
Cool on rack and turn out of pan.
Dust top generously with confectioners' sugar.
Serve warm or cool.

Original recipe adapted from Peter Brett, pastry chef at Blue Duck Tavern, Washington, D.C.

Triple Chocolate Cupcakes: National Chocolate Cupcake Day

Today is National Chocolate Cupcake Day. I could stop by the bakery or Cara's Cupcakes and pick up a cupcake or two, but I'll probably make some Triple Chocolate Cupcakes. I like to fill my cupcakes with chocolate ganache. If you find it too thick, just thin a bit with some cream. I also use the ganache for the icing. Saves a step.

TRIPLE CHOCOLATE CUPCAKES

Cupcakes

Ingredients
1/2 cup sweet butter, room temperature
1-1/4 cups sugar
2 large eggs, room temperature
3/4 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher Salt
3/4 cup Dark cocoa powder  (Read about Natural vs. Dutch Process cocoa)
1/2 cup whole milk
1 tsp Madagascar vanilla
2/3 cup mini dark chocolate chips

Directions
Beat butter and sugar until light and fluffy.
Add eggs, one at a time, beating until well combined.
In small bowl, place flour, baking powder, baking soda, salt, and cocoa powder, and combine.
Add milk and vanilla and stir.
Add 1/3 dry ingredients to butter/sugar mixture and beat to combine.
Add half milk/vanilla mixture and beat to combine.
Continue adding, alternating between dry and wet and finishing with dry ingredients.
Fold in chocolate chips.
Scoop batter into cupcake cups between 1/2 & 3/4 full.
Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

To make cupcakes flat on top: Bake in paper cups and flip onto flat surface when finished baking.  Leave pan sitting on top to make them flat. Allow to cool.
Freeze cupcakes and then use an apple corer to make the hole for the filling.

Ganache
Of course, you might have some leftover ganache in the freezer. 
Read Things to Do With Leftover Ganache.

Ingredients
12 ounces good quality chocolate, chopped
2 cups heavy whipping cream
2 Tbsp sweet butter

Directions
Place chocolate in medium sized bowl. 
Heat cream over medium low heat until barely begins to boil. Remove from heat immediately. Do not over-heat! 
Pour hot cream over chocolate and let sit for minute. 
Stir mixture (gently) until chocolate is melted and blended with cream. 
Add butter and combine. 
Do not beat the mixture.
Cool before filling or spreading. (use pastry bag to fill and frost) 

Sprinkle with chocolate curls, sprinkles, or other decorations.