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Pumpkin Cheesecake, Oreos, Brownies – What More Is There?

2 Nov

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Holy Crap – it’s NOVEMBER! – how did that HAPPEN? It seems like October FLEW by for me and my family – probably because we were REALLY BUSY – my son’s 3rd birthday, family pictures, Halloween activities, Trick or Treating, apple/pumpkin picking, crafts – gosh. I need a nap just thinking about it!

Just because October is over doesn’t mean that the PUMPKIN fun has to end though – I personally will enjoy pumpkin treats well into December (ok – if we are being honest I will enjoy them year round!) – and when I came across the recipe for these Slutty Pumpkin Bars I thought to myself “hmm – what a perfect post-Halloween treat!”…because that’s what we need after Halloween – more sweets. Oops – well – whatever. They still got made (and eaten!)

Slutty Pumpkin Bars (Recipe Courtesy of Delish)
Ingredients:
1 box brownie mix, plus ingredients called for on box
12 oz. cream cheese, softened to room temperature
2/3 c. pumpkin
2/3 c. sugar
2 large eggs
1 tsp. pure vanilla extract
1/2 tsp. pumpkin spice
Pinch kosher salt
15 Oreo cookies, plus more for topping
Warm caramel, for drizzling

Directions:
-Preheat oven to 325°. Line an 8″-x-8″ baking dish with parchment paper or aluminum foil leaving a 2″ overhang. Pour brownie batter into prepared pan
-Top with a layer of Oreos and set aside
-Make cheesecake layer: in a large bowl using a hand or standing mixer, beat cream cheese, pumpkin, sugar, eggs, vanilla, pumpkin spice, and salt until smooth. Pour over cookie mixture
-Top with crushed oreos and bake until the center is only slightly jiggly, 50 minutes
-Refrigerate until completely chilled, at least 3 hours and up to overnight
-Remove cheesecake bars from baking dish and slice
-Drizzle with warm caramel and serve

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Various stages of batter preparation – Brownie, with Oreos, plus Cheesecake, plus MORE Oreos!

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The Finished Product – I LOVE the layers!

So these were easy to put together – I chose to use the oreos that had the orange filling (much more festive that way I think!), and then baking took a bit longer in my oven – about an hour or so

I cut them into pretty SMALL pieces – as it’s a lot of thick, rich flavor packed into each bite – so you really don’t need a huge hunk of it (but I wouldn’t judge if you ate a huge hunk ha). The taste was great – not too pumpkin-y, and could distinctly taste the Oreo and Brownie parts, too

As for the name – it’s derived from the Original Slutty Brownie – which incorporates Oreos, cookie, and brownie into one dessert. I personally love the fall/halloween/pumpkin twist these bars take on the original – I would eat these for breakfast if I could! Oh wait – I can! Ok bye gotta go – going to grab some to go with my coffee!

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Graham Cracker Chocolate Chip Cookies (aka Getting Creative With Leftover S’more Supplies!)

13 Oct

Fall is by far my favorite season – I love everything about it – and one of the things I love most of all is the cooler weather – which makes turning on the oven for baking much more bearable!

I may adore fall, but I have to admit, summer is starting to grow on me too – helps that this year we moved to a new house with a pool and a bigger yard! Unfortunately, the Upstate New York weather gods were NOT smiling down on us this summer, with it’s cool, rainy days not fit for swimming, biking, or bonfires. Which brings me to my dilemma:

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I bought all these s’more supplies, thinking we would get to have a BUNCH of fires this summer – and we didn’t have ANY – NOT EVEN ONE! Now what am I supposed to do with all this stuff? Well, when I think about it, these items could make for some pretty good baking supplies, and in fact, I think I have figured out a way to use up some of these graham crackers:

The Most Delicious Graham Cracker Chocolate Chip Cookies You Will Ever Taste
Recipe Courtesy of Trend Frenzy

Ingredients:
1/2 CUP Butter, room temperature
1 CUP Brown sugar
2 tsp Vanilla
1 Egg
1 1/2 CUPS Graham cracker crumbs
3/4 CUP All purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
1 CUP Chocolate chips

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Directions:
1. Preheat oven to 350°F.
2. In the bowl of a stand mixer, cream together the butter and sugar until creamy.
3. Beat in the vanilla and egg until well combined.
4. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt.
5. Gradually add to the butter mixture until just combined.
6. Stir in the chocolate chips.
7. Grease pan with cooking sray.
8. Bake for 7 minutes.
9. Cookies will look slightly underdone, but should set up nicely as they cool.
10. Enjoy!

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The finished product was pretty delicious – not hugely different from your standard chocolate chip cookie, but there is a slight graham-y taste which is nice, and the difference in texture is good, too!

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Nothing like a plate of warm cookies on a cool fall day!

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(My littlest critic approved too – so much so that he helped himself to several of them – apparently he can reach the counter unassisted now – eek!)

Hmm now I just need to find a use for the extra marshmallows and chocolate (aside from just shoving them all in my mouth which is likely what will happen if I am being honest…)