Pumpkin Butterscotch Blondies

There’s not much more I can say about these blondies other than they were FANTASTIC.  I’m mean, really, really awesome. And they got the stamp of approval from my cousin and her freshman roomie after I sent her a care package including these babies during her first college finals week. (She’s on trimesters hence the early finals.) Remember those early days of email…or the days ::gasp!:: pre email…when you ran to your mailbox hoping for something…anything!…from home? Well, since the world seems so much smaller now due to the ability to be constantly connected with each other, I know mail from home while at college is pretty rare.  However, I remember that the days when packages arrived were just the best…so why not take a few minutes and brighten someone’s day with a package of these!!   And if you don’t have anyone to send them to, keep them all to yourself.  I promise, it won’t be difficult and if it were up to Kyle, he would have kept them all to himself. You won’t question how that’s possible after you try them because they’re just soooo good.  The mix of butterscotch chips and pumpkin spice is the perfect combination and I’m pretty sure another batch will be going in the oven this weekend. Gotta keep the man happy, right?

Pumpkin Butterscotch Blondies

source: adapted from Martha Stewart, as found on Annie’s Eats

• 2 cups all-purpose flour
• 1 tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 3/4 tsp. salt
• 16 tbsp. unsalted butter, at room temperature
• 1 1/4 cups granulated sugar (or brown sugar)
• 1 large egg
• 2 tsp. vanilla extract
• 1 cup pumpkin puree
• 1 cup white chocolate chips
• 1 1/2 cups butterscotch chips

1. Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate and 1 cup butterscotch chips with a rubber spatula.
3. Spread the batter evenly into the prepared pan and sprinkle remaining 1/2 cup of butterscotch chips over the top of the batter.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.
4. To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

 

Crockpot 3 Bean Turkey Chili

Who knew that after finally trying a new chili recipe recently, that I would be motivated to try others as well?? I came across this one looking for more WWPoints recipes and knew just by looking at it that I needed to give it a shot.  Plus, it’s a crockpot recipe so I found it terribly difficult to pass up. I did find I had to add a few things to the recipe after it had cooked all day because the amount of flavor I expect from a chili just wasn’t there.  Not a huge deal though and you’ll see my adapted version below.  With my additions, I have to say that I adore this recipe.  I’ve never made a chili with tomato sauce and I was a little worried about it being too soupy but I was really pleased with the overall consistency (nice and thick).  And if you’re a big fan of beans in all shapes and sizes like we are, you’ll definitely find pleasure in this meal. With regards to the WWPoints, as Gina wrote the recipe, it was 3 Points, but because I added dark turkey meat, my version yielded 5 Points/serving. Oh and PS – I still can’t figure out how 20 oz of meat could possibly feed 12 people as stated in the original recipe.

Crockpot 3 Bean Turkey Chili

source: adapted from Gina’s WW Recipes

• 1 lb lean ground turkey (white meat/turkey breast)
• 1 1/2 lb ground turkey (dark meat)
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can dark red kidney beans, undrained
• 2 tbsp chili powder
• 2 tbsp Chili 3000 mix
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp garlic powder
• 1/2 tsp Kosher salt
• 1/4 tsp freshly ground black pepper

1. Brown turkey and onion in a medium skillet over medium high heat until cooked through. Drain any fat remaining and transfer to crock pot.
2. Add the beans, chilies, chickpeas tomatoes, tomato sauce and all of the seasonings, mixing well.
3. Cook on high 6 hours.

Pumpkin Spice Biscotti

What’s Fall without another pumpkin recipe?  Since making biscotti for the first time last December, I’ve been thinking about trying other recipes but not until I made pumpkin scones recently did I really think about make pumpkin biscotti.  I probably could have used one of the few (sarcasm) pumpkin biscotti recipes that pop up on a Google search but no, I had an idea in my head that needed to be executed. I decided to adapt Dorie Greenspan’s Lenox Almond Biscotti because I really loved the idea of the crunchy texture of cornmeal with the sweet and savory pumpkin spice flavor…it just sounded perfect…and frankly, it was! There was nothing better than heating up one of these lovelies to go alongside a mug of hot spiced apple cider on a rainy November afternoon. Nothing. My adapted version is below but you can find the original Lenox Almond Biscotti recipe here.

Pumpkin Spice Biscotti

adapted from Dorie Greenspan, Baking from My Home to Yours

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 tablespoon pumpkin pie spice (recipe follows)
• 1/4 teaspoon salt
• 1/2 cup yellow cornmeal
• 6 tablespoons unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 3/4 cup canned pure pumpkin pureé
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup dried cranberries

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone mat.

1. Whisk the flour, baking powder, pumpkin pie spice and salt together. Add the cornmeal and whisk again to blend.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the vanilla extract then mix in the pumpkin. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You’ll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. If the dough is too wet, quickly mix in another 1/4 cup flour. Scrape down the paddle and bowl, toss in the cranberries and mix just to blend.
3. Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
4. Bake for 17 – 20 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
5. If you turned off the oven, bring it back up to 350 degrees F.
6. Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet — this time standing them up like a marching band — and slide the sheet back into the oven.
7. Bake the biscotti for another 15 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature. Can be prepared 1 week ahead. Store in airtight container at room temperature.

Pumpkin Pie Spice

source: adapted from Martha Stewart

yields approximately 1 tablespoon

• 1 1/2 tsp ground cinnamon
• 3/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice

BB BRC: Peanut Butter & Jelly Bars

I’ve yet to come across a human being who didn’t love a good pb&j sandwich.  Pair it with a tall glass of icy cold milk and you’ve got perfection. I know that this sandwich evokes great memories for some but let me say, these pb&j bars will start making memories for you!  They were downright fantastic! Soft, sweet, and just perfect. With some recipes I’ve made containing peanut butter, I’ve run into the issue where the pb does not come through enough but this is not the case with these bars.  The pb flavor is front and center and the combination with the strawberry jelly is one I will not soon forget.  I considered skipping the chopped peanuts on top (personally not a fan) but I’m so glad I didn’t because they added a wee bit of texture and some extra saltiness that these bars needed.  And after reading the Musings post for this recipe, I also decided to add an extra 1/2 cup of jelly (as some commented the bars were a little dry) and chilled them in the fridge overnight before serving to really allow them to set.

If you’ve been following along with my Week with the Barefoot Contessa, you’ve come to the only dessert recipe I chose for the week so I recommend taking a few minutes tonight to make these.  You’ve probably got all of the ingredients needed for the recipe but I don’t recommend waiting to make them.  You’ll come across an exciting pumpkin recipe or some chocolate cake and these mundane-sounding bars will get passed on.  Don’t let it happen!! You will be sorry!

Peanut Butter & Jelly Bars

source: Ina Garten, Barefoot Contessa at Home, page 170

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 1 teaspoon pure vanilla extract
• 2 extra-large eggs, at room temperature
• 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt
• 1 1/2 cups (18 ounces) raspberry jam or other jam
• 2/3 cups salted peanuts, coarsely chopped

1. Preheat the oven to 350 degrees F.
2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

BB BRC: Caramelized Butternut Squash

With Fall in full swing now, it’s impossible for me to resist almost any butternut squash recipe so when I came across this one in The Barefoot Contessa Cookbook, possibly my favorite of all of Ina’s books, I knew it was the perfect addition to the Week with the Barefoot Contessa challenge. And I figured this would go over well with the rest of the BB members since the Butternut Squash Risotto went over so well last October.

In short, the caramelized butternut squash was dreamy. I absolutely loved it and Kyle who isn’t a huge butternut squash fan really enjoyed it as well.  The combo of sweet and salty/peppery flavors here were just outstanding! The recipe itself was a piece of cake and since I decided to pick up some already peeled bnut squash, I know I saved myself some frustration by not having to peel it.  I think the key to this recipe is to turn the squash a number of times while it’s baking. This way, you will ensure that all of the pieces are well-coated with the butter-sugar mixture on the baking sheet and will caramelize evenly.  If I hadn’t already offered to bring all of the desserts to Thanksgiving dinner (thus saving my family the pain of eating my grandmother’s desserts), I would definitely bring this as a side dish!!

Caramelized Butternut Squash

source: Ina Garten, The Barefoot Contessa Cookbook, page 151

• 2 medium butternut squash (4 to 5 pounds total)
• 6 tablespoons unsalted butter, melted
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat the oven to 400 degrees F.
2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.