Thursday, November 8, 2012

Dark Chocolate Pumpkin Brownies

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Happy November everybody!  Man I can't believe how fast this semester is going.... Only a few weeks until Thanksgiving, a couple more weeks until finals, and by then before you know it Christmas will have come and gone and it will be 2013!! Yikes. Ok I am getting ahead of myself, but I tend to do this a lot.
This reminds me of my Wednesday morning runs with Alyse...
Me: Hey! It's Wednesday!
Alyse: Woo! It's practically Thursday!
Me: ...Which means it's practically Friday! Hello weekend!
...This is usually followed by a huge lack of productivity because "Hey it's practically the weekend!"
Anybody else have this problem?
I don't know why I am always wishing the time away because usually at the same time I am always whining about not having enough time to do the things I want... Uff-da.

Annnyywayss.... back to what is important.  Thanksgiving!  Thanksgiving is one of my favorite holidays.  Why you ask?  Because of the food!  Mmmm.  Turkey. Cranberries. Stuffing.  Pumpkin pie. Squash.  Sweet potatoes...yikes.  The last three things I listed reminds me of the issue I had last fall when I turned orange due to a beta-carotene overdose.  I can't help that all my favorite foods are orange!  Even though this was a whole year ago, I still get comments about looking a little orange once in awhile.  Whoops. 
Speaking of foods rich in beta-carotene, you should really try these dark chocolate brownies.  Holy yum.  I made these for our F.A.N. (Food and Nutrition) Club meeting and I would say they were a hit.  These would be awesome to make if you are looking for a fun new Thanksgiving dessert.  Try em out and let me know what you think!
1/2 cup Pumpkin puree (from a can)
2 Eggs
1 tbsp Olive oil
1/4 cup Blackstrap molasses
1-2 tsp Vanilla extract
1 cup White whole wheat flour
1/4 cup Granulated sugar
1 tsp baking powder
1/2 tsp Ground cinnamon
1/4 tsp Allspice
1/4 tsp Cloves
1/8 tsp Nutmeg
1/4 tsp Salt
1/3-1/2 cup Dark chocolate chips
Powdered sugar
1. Preheat the oven to 350 F.
2. In a medium bowl, whisk together the pumpkin, eggs, oil, molasses, and vanilla until well combined.
3. In another smaller bowl, stir together the flour, sugar, baking powder, spices, and salt.
4. Add the dry ingredients to the wet and stir until just combined.
5. Stir in the chocolate chips.
6. Pour into a greased 9 in pie pan or 9x9 in baking dish.
7. Bake for 15-20 minutes.   If a toothpick does not come out of the middle clean after 20 minutes, bake another 5-10 minutes until the middle is set.
8. Let brownies cool completely before cutting and serving.
9. If you want you can mix a tiny bit of milk with some powdered sugar to create a glaze to drizzle over the top of the brownies.  I would highly recommend this is you are used to eating overly sweet desserts because the brownies alone are not overly sweet.
Makes 16-20 servings.

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