It does exist!

I knew there had to be a recipe out there ~ turns out there are quite a few! I stumbled upon one from the kitchen sink with delicious looking photos and thought I would share.

Pumpkin-Swirl Brownies 

Adapted from Martha Stewart This recipe, when cooled and cut, yields a pretty cakey brownie.  If you, like me, prefer a more fudgy brownie texture, store these in the fridge, where they’ll firm up and become just perfect. Yield: 16 brownies

8 tablespoons unsalted butter, more for pan

6 oz bittersweet chocolate, chopped

2 c all-purpose flour

1 tsp baking powder

1/4 tsp cayenne pepper & 1/2 tsp salt

1 3/4 cups sugar & 4 large eggs

1 tablespoon pure vanilla extract

1 1/4 cups solid-pack pumpkin

1/4 cup grapeseed oil

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Preheat oven to 350 degrees. Butter an 8- or 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.

Spinach Artichoke Dip!

A request was made to add a recipe or two, so I thought I would post one of my favorite and most requested dishes! Hope you enjoy!

READY IN: 30-60 minutes

SERVES/MAKES:  6

INGREDIENTS:

• 2 bags (1 pound size) fresh spinach • 1/8 pound butter • 1 teaspoon minced garlic

• 2 tablespoons minced onions • 1/4 cup all-purpose flour • 1 pint heavy cream

• 2 teaspoons fresh lemon juice • 1/2 teaspoon Tabasco sauce -- to taste • 1/2 teaspoon salt

• 2/3 cup fresh grated Parmesan cheese • 1/3 cup sour cream • 1/2 cup grated Monterey jack cheese

• artichoke hearts -- coarsely diced

DIRECTIONS:

~ Steam spinach; strain and squeeze through cheesecloth. Must be very dry. Chop finely and set aside.

~ In heavy saucepan, melt butter. Add garlic and onions and sauté about 3-5 minutes. Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point. When it thickens, add lemon juice, Tabasco, salt and Parmesan cheese.

~ Remove from heat and let stand 5 minutes. Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts. Sprinkle pepper jack on top and microwave to order. Serve with tortilla chips for dipping.