when Pumpkin met Brownie




In Squirrel Seeks Chipmunk, David Sedaris writes about the forbidden love affair between a squirrel and a chipmunk, as well as other tales of animals who deal with bureaucracy, prejudice, addiction, and love. Inspired by his style, I wonder what the first meeting between pumpkin - hard-shelled and tough - and brownie - soft and sweet - was like.

Perhaps Pumpkin met Brownie in a queue at the grocery store. Pumpkin was buying a prepared meal after a stressful day of hearing about a cousin who was battling an addiction problem with growth hormones (some pumpkins can just never be satisfied with their size, always wanting to be bigger). And Brownie was buying nice cheese and fruit for a dinner party with close friends. Pumpkin was grouchy and Brownie was cheerful. Brownie had a basket of things and Pumpkin had a single, plastic-wrapped meal. Brownie offered Pumpkin to go ahead in the queue. Then Pumpkin blushed. It was lust at first site. However Pumpkin met Brownie, they are quite the pair and what better recipe to show this off than pumpkin brownies.

I usually try to bake with spelt or whole-wheat flours, but sometimes one just has to indulge. And Thanksgiving is an ideal time for just that. A friend and I were so excited upon seeing this recipe we decided that we needed a reason to throw a dinner party and make these brownies. This was November last year. Canadian Thanksgiving had already passed and so we decided that we would celebrate American Thanksgiving in late November. So we threw an American Thanksgiving dinner just as an excuse to make pumpkin-brownies. These are that good.

Pumpkin Swirl Brownies
from the l.c.b.o. autumn 2009 magazine

Ingredients

Pumpkin Swirl

30 g. cream cheese, room temperature
1/4 cup sugar, raw
1/2 cup pumpkin puree
1 large egg, organic
2 tbsp pastry flour, sifted
1/2 tsp vanilla extract, or vanilla bean
1/4 tsp ground cinnamon

Brownie

175 g. bittersweet chocolate, chopped
3 tbsp unsalted butter
1/2 cup sugar, raw
2 tsp. vanilla extract, or vanilla bean
2 large eggs, organic and at room temperature
1/2 cup pastry flour
1/2 tsp baking powder
pinch of salt

Preheat oven to 350F/180C. Grease a baking pan. For pumpkin swirl, stir cream cheese and sugar. Add pumpkin and mix well. Blend in egg, pastry flour, vanilla and cinnamon. For brownie, place chocolate and butter in a metal bowl of a pot of barely simmering water and stir until melted. Remove from heat, add sugar, then vanilla and one egg at a time. Add flour, baking powder and salt. Put half of batter in prepared pan. Dallop pumpkin onto brownie and then brownie on pumpkin. Swirl. Bake about 30 minutes.

Guten!

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