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.

Salem, Here We Come!

What a dream it was to be in Salem this past weekend! I hadn't been since I was in the 5th or 6th grade, but there it was still waiting, as it had been when I first visited as a child with my cousin and aunt, vividly obsessed as I was with the stories of Tituba, the fitful girls and the riveting, haunting spectre of the witch trials. Although the little town is more like an overwrought mall now, we still treasured the guided tour of The House of the Seven Gables (in particular, the narrow climb up the hidden staircase off of the dining room!), that grand, historic edifice staring out onto the harbor; relished the leisurely, rainy walk on Chestnut Street along the gorgeous houses and foliage underneath the shelter of our umbrellas; the wine, mead, and craft beer festival on Essex Street; our little moments at the Lobster Shanty and the Black Lobster (twin 1 1/4 lb lobsters for a bargain $14.99)...it was also such fun to stay at the Hawthorne Hotel where scenes of the classic four-part Bewitched episodes were shot back in 1970, and where Elizabeth Montgomery and Dick Sargent stayed during the filming.

Visiting Salem was a perfect entry to fall, as we've so suddenly turned the corner, discovering with hardly a moment's notice that what we supposed to be summer this year was indeed over.

I propose one of the best recipes I know to celebrate the crisp new season: Chicken Pot Pie in a Pumpkin, adapted from the recipe courtesy of Ms. Martha Stewart.

Chicken Pot Pie in a Pumpkin

Serves 6

Ingredients
6 sugar pumpkins - (about 2 lbs are the best)
5 tb butter
2 tb melted butter
2 ts salt
1 ts Freshly ground pepper
1 ts Freshly grated nutmeg
1 lb pearl onions
5 tb all-purpose flour
9 oz peeled cubed potatoes
2 medium peeled sliced carrots
12 oz button mushrooms; quartered
2 1/2 cups chicken stock
1 c milk
4 1/2 c poached or roasted chicken
2 tb fresh thyme leaves
3 tb chopped parsley
2 tb chopped fresh sage
1 lg egg beaten with
1 tb heavy cream

This recipe calls for pate brisee with thyme but spare yourself the trouble and work with a tube of Pillsbury dough instead and pound some thyme into it.

Slice the tops off the pumpkins. (Placing a pumpkin on a towel will help keep it from rolling around.) Scoop out the seeds, and discard them. Using a pastry brush, brush insides of pumpkins with 2 tablespoons melted butter. Season insides of pumpkins with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon nutmeg. Place pumpkins on a baking sheet; cover tightly with foil. Bake until tender, about 30 minutes.

Bring a medium saucepan of water to boil. Add pearl onions, and let simmer for 15 minutes. Drain; rinse under cold running water. Peel onions, and set aside. Melt 5 tablespoons butter in a large, high-sided skillet set over medium heat. Add potatoes and onions, and cook, stirring occasionally, until the potatoes begin to turn golden.

Add mushrooms and carrots, and cook 4 to 5 minutes more. Add flour, and cook, stirring, for 1 minute.

Add reduced chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes.

Stir in chicken, parsley, thyme, sage, remaining nutmeg, remaining 1-1/2 teaspoons salt, 3/4 teaspoon grated nutmeg, and 3/4 teaspoon pepper.

Remove from heat, and divide mixture among reserved pumpkin shells. Roll each piece of pate brisee to a thickness of 1/8 inch.

Pull center of dough upward to form a pumpkin-like stem. Place over the hollow of each filled pumpkin. Using the back of a small paring knife, mark the dough to simulate the lines of the pumpkin.

Brush top of dough with egg wash.

Bake until crust is golden, about 45 minutes.

Happy Hallowe'en, everybody!