Dave's Holiday Cheesey-Choco-Pumpkin Bars

Baby was as busy as a holiday elf this weekend, but instead of a workshop, he went to work in the kitchen to create these special bars. I suggest you do too. How the aromas of vanilla, sugar, spice--you know, everything nice--filled the entire apartment and wafted down the hall as our neighbors with wondering eyes asked just what should appear! Any remaining fillings may be put into a graham cracker crust pie shell and baked until firm, about 30 minutes--or put into individual ramekins as shown below. Do enjoy!

Dave's Holiday Cheesey-Choco-Pumpkin Bars
Ingredients
Brownie Layer:
1 box Duncan Hines dark chocolate brownie mix
1 cup chopped pistachios 

Pumpkin Layer:
1 30 oz can of Libby's pumpkin pie filling
2 large eggs, beaten
2/3 cup evaporated milk
2 TB maple syrup

Cheesecake Layer: 
3 8 oz packages of Philadelphia cream cheese
3/4 cup sugar
1 tsp vanilla extract
3 eggs

Shredded coconut, for topping

Method
Prepared brownie mix as directed on box, add pistachios but only put in a preheated 350 degree oven for 15 minutes in a 9"x 9" pan with bottom only greased. 

While that is cooking, mix in eggs, evaporated milk and maple syrup to the pumpkin pie filling. 

When the brownies have finished baking after 15 minutes, remove from oven. 

Turn oven up to 425 degrees. 

Gently pour 2/3 of pumpkin mixture over the brownies and spread evenly with a rubber spatula. Return to oven for 15 minutes. 

While that is baking, prepare cheesecake batter. In the bowl of an electric mixer, combine cream cheese, sugar and vanilla extract. Beat until smooth. Beat in eggs one at a time until each one is fully incorporated. 

Take out brownie and pumpkin mixture and turn oven back down to 350 degrees. 

Using 2/3 of cheesecake mixture, spread evenly over the brownie and pumpkin mixture. 

Put all back into oven, top with shredded coconut and bake 30-40 minutes. 

Let cool and refrigerate for two hours. Cut however you like but should serve about 12 or less depending on your eager guests.

Duncan Hines Challenge

This is not your typical bake sale. Bakers nationwide are sifting flour and cracking eggs to participate in the Duncan Hines 1 MILLION Cupcake Challenge in an effort to raise some dough for Share Our Strength’s Great American Bake Sale and help put an end to childhood hunger.

Put on your best apron, make cupcakes or other Duncan Hines desserts and get a shot at prizes that include trips for two to Los Angeles to take a seat on the Red Carpet at the 63rd Primetime Emmy Awards. Also on a weekly basis, the sweetest fundraisers who roll out the most cash from their sales will have the opportunity to garner a matching donation from Duncan Hines.

For information on how to have your own bake sale and entry details, go to duncanhines.com/cupcakechallenge and follow the few basic steps. The 1 MILLION Cupcake Challenge ends July 24th.

Go to duncanhines.com for recipes such as the Lemon Chocolate Cupcakes shown. We like our own version of this Orange Banana Cake:

Grab a box of Duncan Hines Classic Yellow cake mix and follow the directions on the back of it, incorporating eggs, water and vegetable oil (canola oil works as well). Zest an orange into the batter and add a packet of Jell-O Banana Cream instant pudding. After your cake has cooked in a 350 degree oven, remove it and let cool. Make a glaze with confectioner’s sugar and a little room temperature milk or more, to define the consistency, and drizzle it over the top of your cake. Do enjoy while doing your part to end childhood hunger!

First published in part for Next magazine.

Orange Banana Cake

I never met Baby's mother, as she passed a few years before he and I met, but her loving memory looms large when related in the many stories told to me by her family and friends. Just the other day Baby told me about the Orange Banana Cakes she used to make for his birthdays when he was growing up. Well naturally, I set to work right away for a surprise! It doesn't seem like the Orange Chiffon cake mix exists anymore, so I used a Betty Crocker Butter Recipe Yellow cake mix and zested an orange into it along with beating 1 1/4 cups water, a stick of unsalted sweet cream butter and three eggs together as the back of the box suggests. I made Jell-O Banana Cream instant pudding separately and let it chill and thicken for a few minutes before folding it into the mix. Instead of making a whole cake, my batch was spread into a pan of mini bundts (12 all told) sprayed with Pam three times. After the whole thing rested for 10 minutes, I loosened the little beauties from the pan over a cooling rack and with no apologies, put a dollop of Duncan Hines cream cheese frosting on top of each. Marvelous!