Pumpkin Chocolate Swirl Cheesecake Bars

If you are looking for an easy and scrumptious dessert to make this year for Halloween, I have just the thing! I won't go into how much I LOVE all things pumpkin, but there is a back-story to my love of Pumpkin Cheesecake...

Over the past 10 years (give or take) it has been a tradition for me and my best friend Erin to visit The Cheesecake Factory in downtown Chicago, IL every Fall to indulge in a slice of their Pumpkin Cheesecake.  I'm telling you, it is to die for!  Unfortunately, when I was in Chicago a few weeks ago, Erin and I didn't have time to stop for a slice of heavenly cheesecake.  So, I decided to search for a pumpkin cheesecake recipe that I could master at home in my very own kitchen :-)

If you are like me, you may not have a spring-form pan on hand to make the classic cheesecake recipes.  Fear not, fellow bakers!  This recipe uses a basic 8 inch square pan instead... hallelujah!

The original recipe for these cheesecake bars comes from Martha Stewart, whom I admire greatly for the fool-proof recipes she has created and passed on to home cooks like myself.  Yet, I did find myself making just a few simple changes to this recipe.   Below is how I made this dessert, but you can find the original recipe here :-)

Pumpkin Chocolate Swirl Cheesecake Bars

Ingredients:

For the crust...
1 package of graham crackers (about 12 rectangles)
4 tablespoons unsalted butter, melted

For the filling...
1 - 8oz. package mascarpone cheese
1 - 8oz. brick cream cheese
3/4 cup sugar
1 cup canned solid-packed pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
dash of ground cloves
1/2 teaspoon salt
6 ounces dark chocolate chips

Directions:

1. Preheat oven to 350 degrees F.  Line the bottom and sides of an 8-inch square pan with parchment or aluminum foil, leaving an overhang on all sides.  Set aside.

2.  In a food processor, blend graham crackers until they are finely ground (you should have about 1 cup of crumbs).  Add the melted butter and pulse until crumbs are moistened.

3.  Transfer the crumbs to a prepared pan and press into an even layer in the bottom.  Bake for 12-15 minutes, or until firm.  Set aside to cool.

4.  Place the cream cheese and the mascarpone cheese into the food processor and blend until smooth.  Add in the sugar, pumpkin puree, eggs, flour, spices, and salt.  Process until well combined.

5.  Place the chocolate in a microwave-safe bowl and microwave in 30-second increments, stirring between each, until melted.

6.  Add 1/2 cup of the pumpkin mixture to the melted chocolate and stir to combine.

7.  Pour the remaining pumpkin mixture over the crust in the prepared pan.

8.  Drop dollops of the chocolate mixture onto the pumpkin mixture and swirl with a toothpick.

9.  Bake the cheesecake in the 350 degree oven for 40-50 minutes until it is set, but jiggles slightly in the middle.

10.  Cool in the pan, cover, and chill in the refrigerator for at least 2 hours until firm.  Using the overhanging foil or parchment, lift the cheesecake out of the pan and transfer to a flat work surface.  With a knife dipped in water, cut the cheesecake into squares and serve.

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This cheesecake was baked to perfection!  The chocolate was a wonderful compliment to the pumpkin and spice flavors.  The crust held up perfectly, and it was very easy to slice.  

These bars would be a great dessert for Halloween, Thanksgiving, or even Christmas.  You'll be sure to impress your guests with this recipe, which can be prepared ahead of time and sliced into pretty little squares for a fork-free dessert!  Pumpkin and chocolate lovers alike will devour this holiday treat :-)

Happy Halloween!

Librarian turned Foodie

Decadent Scalloped Potatoes

This was my first time making homemade scalloped potatoes, and I am amazed by how incredibly easy it was!  I did have the help of a little kitchen tool called a mandoline, which did the majority of the work for me :-)

Zyliss Mandoline and Julienne Slicer

I absolutely LOVE this time-saving gadget!  Before owning my mandoline, the tedious task of slicing potatoes super thin while trying to keep all my fingers intact was somewhat daunting, not to mention time consuming.  Granted, it is important to be very careful when using a mandoline, as it has an extremely sharp blade that will easily slice through a finger. I made the one-time mistake of foregoing the use of the red slicing guard (shown above) and will never do so again! 

Note:  If you don't own a mandoline, you can get a great one for about $20... it is worth every cent. The Zyliss I own doubles as a julienne slicer too!

Now for the recipe...

I loosely followed Tyler Florence's Scalloped Potato Gratin recipe, using the ingredients I had on hand.  

Decadent Scalloped Potatoes
Serves 4

Ingredients:

1 cup heavy cream

2 bay leaves

1 tsp. dried thyme

2 garlic cloves, chopped

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon freshly ground black pepper

Dash of salt

1 tbsp. salted butter (for greasing baking dish)

2 large red potatoes, sliced into 1/8 inch thickness

1/2 cup freshly grated parmigiano reggiano

1 piece of crisp cooked bacon, for crumbling on top

Directions:

In a saucepan, combine the cream, bay leaves, thyme, garlic, nutmeg, and black pepper and warm over medium-low heat.

While cream is heating, butter a shallow ceramic or glass baking dish.  Add the sliced potatoes into the pan with the cream and stir gently to coat the potatoes.  Season with salt.  

Spoon a little cream into the bottom of the buttered baking dish and layer the potatoes evenly in the bottom.   Pour the remaining cream over the potatoes.   

Top the potatoes with the grated parmigiano reggiano and crumbled bacon. 

Cover the dish with aluminum foil, pulling back one corner to allow steam to escape.  Bake in a preheated 400 degree F oven for 30-40 minutes and enjoy!

I savored each delicious bite of these potatoes, which were served alongside pan-fried whitefish and some steamed veggies.  Due to their richness, you really only need a small serving to satisfy that comfort food craving.  You could try making these with half heavy cream and half lowfat milk next time if you are seeking a slightly lighter version of scalloped potatoes.  

Make these potatoes for your next dinner party or holiday gathering with family and friends... they won't disappoint :-)

Librarian turned Foodie

Chocolate Prune Cake... don't knock it before you try it!

Prunes. If you like them, and you are under the age of 60, you are probably in the minority.  Prunes are all too often associated with the geriatric crowd.  Nevertheless, I'm here to share a recipe that will make you reconsider your aversion for/apathy toward those little dried plums with a bad reputation.  Yes, prunes are dried plums... and who doesn't love a good plum?

In my search for what to make with my excess of prunes, I came across this recipe for Chocolate Prune Cake.  If it's good enough for David Lebovitz and his French friends, it's good enough for me :-)

Not only was David's recipe easy to make, but it was also flourless!  I happen to adore the texture of flourless chocolate cakes, and this seemed like the perfect way to transform those sad looking prunes into something fantastic!

Here's what you'll need:

For the prunes:
6 ounces (170 g) pitted prunes, diced into small pieces
1/3 cup (80 ml) rum, or another liquor (I used Southern Comfort)
1 tablespoon sugar (I omitted this due to the sweetness of the Southern Comfort)

For the cake:
12 ounces (340 g) bittersweet or semisweet chocolate, coarsely chopped (I used a dark chocolate)
12 tablespoons (6 ounces, 170 g) unsalted butter, cubed
6 large eggs, separated
large pinch of salt
3 tablespoons sugar
Additional soft butter and flour, or cocoa powder, for preparing the pan (I used cocoa powder)


Directions:  

1. Simmer the prunes with the liquor and 1 tbsp. sugar in a small saucepan until most of the liquid is absorbed.  Remove from heat, cover, and cool.  Note:  I decided to place the prunes and remaining liquid in a food processor and blend until smooth instead of leaving them chunky.  This is all about personal preference.  If you want to be able to identify the prunes, leave them chunky, otherwise, blend away!

2. Preheat oven to 325 F. Butter a 9-inch spring-form pan (I used a regular cake pan).  Dust the inside with flour or cocoa powder and set aside.

3. In a large bowl set over a pan of simmering water, melt the chocolate and butter, stirring until smooth.

4. Remove from the heat and stir in the prunes and any liquid that is leftover.  Stir the 6 egg yolks into the chocolate mixture.

5.  In a separate bowl, use an electric mixer to whip the egg whites with the salt until they begin to hold soft peaks.  Continue whipping, adding the 3 tablespoons of sugar, one at a time, until the whites hold their shape.

6.  Fold 1/3 of the beaten egg whites into the chocolate mixture, then fold in the remaining egg whites until no streaks of whites are visible.  Don't over-fold!

7.  Pour cake batter into the pan and bake the cake for 40-45 minutes, or until the cake is set. Let cool completely.

8. Slice and serve plain or with freshly whipped cream lightly sweetened with powdered sugar.  This cake was also amazing served warm with a scoop of vanilla ice cream on top :-)

Plain... yet so delicious!  Perfect for all you chocolate lovers out there :-)

With lightly sweet whipped cream dusted with cocoa powder... decadent!

If you need extra convincing, my husband didn't detect the "secret ingredient" in this chocolate cake, and together we didn't have any problem polishing off every last bite!  I think this would be a wonderful holiday desert to share with family and friends.  This cake also happens to be Gluten Free if you use the cocoa instead of the flour for dusting your pan.  Be sure to use a GF liquor if you decide to go with something other than Southern Comfort.  Here's a link to a GF alcoholic beverage guide :-)

Viva la prune!

Librarian turned Foodie

Puff Pastry with Fig, Goat Cheese, Fennel, Walnuts, and Prosciutto!

This was the most decadent, light, and delicious dinner I have ever made!   It was full of complex flavors that complimented each other unlike anything else on a pastry crust... and who doesn't love puff pastry?! This incredibly easy dinner that was prepped and ready to eat in under 30 minutes!

Here is what it took to create this masterpiece :-)

Puff Pastry with Fig, Goat Cheese, Fennel, Walnuts, and Prosciutto!

Ingredients:
1 sheet of frozen puff pastry, thawed
Flour for rolling out
1/4 cup fig jam (if you can find fresh figs, by all means, USE THEM :-)
1 - 3.5 oz. package crumbled goat cheese
1/3 cup walnuts, chopped
1/2 fennel bulb, sliced thinly on a mandolin
4-5  slices of prosciutto (about .20 lb.), sliced into 1 inch strips
Freshly cracked black pepper
1 tsp. butter, melted (for brushing around the edges of the pastry)

Directions:  
Step 1: Preheat the oven to 400 degrees F.  Roll out 1 sheet of puff pastry onto a floured surface until 1/8-1/4 inch thick.

Step 2:  Prick the inside of the pastry with a fork, leaving a 1 inch border around the edges.

Step 3:  Spread a thin layer of fig jam over the pricked surface of the pastry.

Step 4: Sprinkle the goat cheese crumbles, chopped walnuts, and fennel slices over the fig jam.  Brush the exposed edges of the pastry with the melted butter.

Step 5:  Bake the prepared pastry in preheated oven for 15 minutes.

Step 6:  As soon as the puff pastry is removed from the oven, sprinkle with thinly sliced pieces of prosciutto and freshly cracked black pepper.

Step 7:  Slice and serve with a green salad and a delicious glass of wine!  We had an Arugula and Spinach salad with an evoo and balsamic dressing, and a yummy White Rhone Blend from France...

I sliced the pastry into 4 equal portions, but you could slice it into smaller pieces if you plan to serve this as an appetizer... and it would be a definite crowd-pleaser!

Roussanne was a very unique, complex, and delicious grape with low acidity, prominent floral notes, and a rich mouthfeel that paired very well with our meal!

The next time you have some puff pastry on hand, think about turning it into a delicious dinner!

Librarian turned Foodie

Easy Peanut Butter Cup Cookie Bars

Okay, so I have made it my mission to start baking more often... or rather, my cravings dictate that I bake more often ;-) These days, it is rare that we don't have something sweet in the apartment, and if we are going to indulge, I feel much better about making/eating homemade goodies.  That way, I can control exactly what goes into them, and into me and my husband :-)  So, this afternoon I decided to search for ways I could use up some off-brand peanut butter cups (I wouldn't usually buy them, but they happened to be free with a coupon at our local grocery store). The recipe I found hails from the magazine Real Simple and is, well, simple, for lack of a better word!

The original recipe is for peanut butter cup cookies, but I decided to make cookie bars.  The truth is that I have always dreaded the process of making cookies.  I am usually the one standing in the kitchen babysitting batch after batch while everyone else (or just my husband) gets to enjoy eating the cookies while they are still warm and delicious.  Solution?! Make bars instead!

Here's what I did...

Easy Peanut Butter Cup Cookie Bars

Ingredients:

1 1/2 cups all-purpose flour (I used whole wheat pastry flour)
1 tsp. baking soda
1/2 tsp. salt
1 stick unsalted butter, at room temp.
1/2 cup white sugar
1/2 cup brown sugar (recipe called for 3/4 cup, but 1/2 cup adds plenty of sweetness!)
1 egg
1 tsp. pure vanilla extract
15 mini peanut butter cup candies, coarsely chopped

Directions:
Preheat oven to 375° F. Grease/spray the bottom of a 9x13 inch pan.

In a medium size bowl, whisk together the flour, baking soda, and salt.

In a large bowl, use an electric mixer to cream together the butter and sugars.

Then beat in the egg and vanilla.

Stir the flour mixture into the butter and sugar mixture until well combined, then fold the peanut butter cups into the batter.

Press the cookie dough into the bottom of the prepared pan using your fingertips.  Bake for 18-20 minutes, or until golden brown.  Cool at least 15 minutes before slicing.

These cookie bars are the perfect combination of crunchy and chewy, and had just the right amount of sweetness, with a tasty piece of pb cup in every bite.  Enjoy... with a glass of milk if you prefer :-)  

Librarian turned Foodie

Creamy Pancetta & Pea Pasta!

As promised, I am here to serve up the delectable recipe for my Creamy Pancetta & Pea Pasta!  This one is all my own, but my inspiration came from my mother's original recipe for Prosciutto and Peas, which was always one of my absolute favorites growing up!

I hope you enjoy!

Creamy Pancetta & Pea Pasta
Serves 6

Ingredients:
2 - 1/4 inch thick slices of pancetta (I asked the deli at my supermarket to slice it)
1 small package of mushrooms (any kind) sliced
3 cloves of garlic, minced
1 cup heavy cream, warmed
1/2 cup 1% milk, warmed
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 package of frozen peas
8 oven-dried or sun-dried tomatoes, sliced in half
1/2 cup freshly grated Parmigiano Reggiano cheese (the good stuff!)
1 lb. small shell-shaped pasta

Directions:
In a medium-size saucepan over medium-high heat, saute the pancetta and mushrooms until the pancetta is crispy and the mushrooms have browned nicely and released all their liquid.

Add the garlic and nutmeg to the pancetta and mushrooms and saute 1 minute longer.  Sprinkle the pancetta mixture with the flour and stir over medium heat for another minute to cook the flour.

Slowly pour the warmed cream and milk into the pan with the pancetta mixture and stir constantly over medium heat until the cream has thickened.  Turn off the heat, add the frozen peas to the cream, cover and set aside.

Fill a large pot with water and bring to a boil.  Generously salt the water before adding the pasta to the pot.  Cook the pasta until it is al dente according to the package directions, reserving 1/4 cup of the pasta water.

Meanwhile, stir the Parmigiano and the dried tomatoes into the cream sauce and place it over low heat while the pasta cooks.

When the pasta is al dente, drain it and return it to the pot.  Pour the finished cream sauce over the pasta and toss.  Stir in the reserved 1/4 cup pasta water if the sauce looks a little too thick.

Serve hot!

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You can pat yourself on the back as you watch your family and friends devour this rich and creamy masterpiece :-)  It is a winner!

Librarian turned Foodie

Oven-Dried Campari Tomatoes

It is now October (where did September go?!), and unlike last year, Fall has graced us with beautiful, sunny and mild days here in Minnesota!  In addition to apples, of which I have many from the Orchard, Fall is also a wonderful season to gather up some really delicious, perfectly ripe tomatoes for your table!  If you are like me, you may find it difficult not to add tomatoes to just about any kind of meal.  Although I could eat tomato salads from now until eternity and never get tired of them, my husband would not be as thrilled to do so.  Therefore, I decided to turn my bounty of Campari Tomatoes into something fabulous that we could eat now, and keep for later!

Campari Tomatoes last quite a while, but after a week of sitting on my counter, they were becoming a little more ripe and a lot closer to losing their overall appeal with each passing day.  So, instead of using them in a tomato salad, or cooking them down into a sauce, I decided to dry them using the oven!  This process is meant to bring out the deliciously sweet and concentrated tomato flavor that you typically find in sun-dried tomatoes, only this way, you have no need to wait for the sun to do the work!  My plan was to add a few of my delicious oven-dried tomatoes to the Creamy Pancetta & Pea pasta I had planned on making for dinner.  The rest of the tomatoes would be stored in a mason jar filled with really delicious Extra-Virgin Olive Oil!  Yum Yum!

The process of drying out tomatoes is simple, and perfect for a day when you can stick them in the oven and fuggedaboutit :-)


Oven-Dried Campari Tomatoes

Directions:

First, line a 9"x13" pan with aluminum foil and spray it well with non-stick cooking spray.  You could also line the pan with parchment or a silicon baking mat, but the idea is just to create a reliable non-stick surface.

Next, slice the Campari tomatoes in half, and arrange them, cut side up, in the pan.  Note: If you are using larger tomatoes, slice them into quarters.  Smaller tomatoes may not need slicing at all, but just a prick of their skins to let out the juices.  Use your own judgement on this.

Sprinkle the cut side of the tomatoes with about 1 tsp. salt, 1/2 tsp. freshly cracked black pepper, 1 tsp. dried oregano, 2 tsp. dried basil, and 1 tbsp. of sugar.





Roast the tomatoes at 250° F for 4-6 hours, or until the tomatoes are dehydrated and you are left with a thin roasted disk that is slightly chewy and pliable, similar to a sun-dried tomato.  I would recommend checking on the tomatoes every 30-60 minutes or so to make sure they don't burn... but this is unlikely to happen if they are in the oven for less than 6 hours.

If you do not plan on using all of the dried tomatoes right away, I recommend storing them in a glass jar with some olive oil to keep them moist and flavorful.  The oil will also take on the flavor of the tomatoes, and once the tomatoes are gone, it can be used to saute meat and veggies, or to dress salads and pasta dishes!  Ohhh the possibilities are endless :-)

Planning to store these beauties?  Here's how:

Step 1:  Place the dried tomatoes in a clean glass jar, such as a mason jar, with a tight fitting lid.  

Step 2: Choose a high quality Extra-Virgin Olive Oil in which to store the dried tomatoes.  This oil is from Australia, and is fruity and delicious!

Note: I also added some Tuscan Herb EVOO to the jar in order to infuse a bit more herb flavor into the tomatoes.  

Step 3:  Once the tomatoes are submerged in the oil, screw on the lid of your jar and store it in the refrigerator.  Your dried tomatoes will last a long time if they are covered in the oil and kept refrigerated.  I would check them every week or so to make sure things are A-OK.  Some say not to keep the tomatoes around for more than 2 weeks, others say they have kept them up to a year without a problem.  I say, use your own judgement here :-)

Step 4:  Eat those delicious dried tomatoes!!!  

I sliced each dried tomato in half and tossed them with my Creamy Pancetta & Pea Pasta.  They were a delicious addition and provided a lovely sweet, and slightly tart bite to offset the richness of the cream sauce. The recipe for this pasta dish will follow in my next blog post, so stay tuned... it's a keeper!

Librarian turned Foodie