There are a couple things that I require for Thanksgiving dinner. Well, more than a few things, really; it turns out I’m somewhat of a traditionalist when it comes to this one particular meal. Who would have guessed? Turkey, stuffing (preferably bread-based, noncornbread, with mushrooms, no meat), mashed potatoes, gravy, cranberry sauce (ahem, canned please; no judging!), brussels sprouts, and pumpkin pie are all required. Anything else is just gilding the lily, as far as I’m concerned (though this year there’ll be kale gratin and an almond cranberry cake! om nom nom. Sometimes gilding is beautiful).
I’ve always been a pretty good student. Well, that may actually be a slight understatement. I am. such. a. nerd. I mean, I have a PhD in molecular biology for God’s sake. I learned pretty early on that schoolwork was something I just got. Trigonometry? No worries. Advanced American History? Check. In high school, I was in Science Olympiad AND History Bowl. In college, I only stopped calculus when they somehow worked in a 4th dimension (that insanity does NOT make sense). But for everyone, there’s something. There’s some achilles heel. For me, it wasn’t organic chemistry or P-chem (yes it was. P-chem is not okay); it was spelling.
Now, please keep in mind that I WRITE FOR A LIVING (I’m a medical writer), but spelling man, it’s rough. Alphabetical order made me cry in 3rd grade–no, really, I cried AND my teacher sent a note home to tell my parents I’d had a rough day. I still to this day remember how I WANTED alphabetical order to work and still contend that there was logic behind my method. Know what I still can’t spell? Rabbit. Is there 1 “b” and 2 “t”s, or the other way around? I before E, I will never get you right. Also, pumpkin. There should be no “p” in the middle of that word. Pumkin. So much cuter. Totally wrong.
Luckily, the inability to spell the name of food does not preclude me from eating it. Now don’t freak out, I know what you’re thinking − pumpkin and chocolate? Who does that? Well, I do and you should too, because…it’s way way better than I thought it was going to be.
Sometimes I doubt myself. Sometimes, when Im slapping things together in the kitchen, I’m giggling at how ridiculous I am. This will never work, Cali. What a waste of chocolate…and pumpkin. But more often than not, it does. Although a good 20 years after figuring out I was a bona fide nerd, I’ve now learned that baking skills, I have; it’s still spelling skills that I do not.
Pumpkin Cheesecake Brownies
2 sticks butter, melted
1 c granulated sugar
1 c brown sugar
3/4 c cocoa powder
3 lg eggs
1 c flour
1 1/2 t baking powder
1 1/2 t vanilla extract
1 c walnuts (optional; I always leave them out)
6 oz cream cheese, room temperature
1/4 c granulated sugar
1/2 t vanilla
1 c canned pumpkin
1/4 t cinnamon
- Heat the oven to 350°F. Grease a 9″x13″ pan
Make the brownie layer:
- In a large bowl, combine the melted butter, sugars and cocoa powder
- Beat in the eggs, one at a time
- Sift the flour and baking powder into the bowl and mix to combine
- Stir in the vanilla and mix well
Make the cheesecake layer:
- In a large bowl, beat the cream cheese with an electric mixer until smooth and fluffy
- Add the sugar and beat until combined
- Add the pumpkin and vanilla and beat until combined
- Add the egg, cinnamon, and salt and beat until smooth
Assemble and bake the brownies:
- Pour the brownie batter into the bottom of the pan and smooth with a knife or spatula
- Dollop the pumpkin cheesecake batter over the top of the brownies; the majority of the brownies will be covered
- Using a knife, swirl the brownies and cheesecake together so that some of the brownie shows through
- Bake ~35-40 min or until the cheesecake in the middle of the pan is just set; a toothpick inserted into the middle will still have crumbs
Guys, I am so, so, so tired. I think it might have something to do with the whole wedding/family-family-wedding marathon I’ve been doing the last few weeks. It may also have something to do with the raging cold I developed in the middle of it all, which I’m yet to shake. Regardless of the reason, I. Am. Tired. But I’m getting back on track. I fully intend to do NOTHING this weekend. My nothing will involve some (a ton of) quality time with my DVR, maybe some fall shopping, and a whole lotta fall cooking.
I am firmly in the savory breakfast camp. In fact, I’m pretty solidly in the poached egg camp. Give me a perfectly runny poached egg on top of…anything really…and covered in some riff of Hollandaise sauce and I am a happy happy girl. I’m even happier if there’s a mimosa on the side. And potatoes. Apparently I’m demanding about my breakfasts. The point is, you’ll very rarely catch me ordering a sweet breakfast dish, the bliss cakes at M. Henry’s in Chicago being a notable exception. Often though, I find myself making pancakes at home. I love them, they’re easy peasy, made from pantry staples, and just kind of comforting.
I am well aware that I am far from the only one out there to love pumpkin. The majority of my friends wait year-round for the Octoberfests and pumpkin ales to pop up in the bodegas and pubs. We love the pumpkin lattes at starbucks. We can’t wait for the pumpkin pie at Thanksgiving. Pumpkin and black bean soup is on the dinner roster. And there are those cute little mallow pumpkins that, although I know I should hate, I absolutely love. I know I am not even remotely unique in this seasonal pumpkin fascination, but I don’t care, I’ll be a lemming. And I can’t think of a better way to start off pumpkin madness that with the awesome loaf.
More pumpkin after the jump