Pumpkin Squares With White Chocolate-cream Cheese Frostin
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | All-purpose flour |
| 1/2 | t | Baking soda |
| 3/4 | t | Ground cinnamon |
| 3/4 | t | Ground ginger |
| 1/4 | t | Grated nutmeg |
| 1/4 | t | Allspice |
| Generous pinch of ground | ||
| cloves | ||
| 1/2 | t | Salt |
| 8 | T | 1 stick unsalted butter |
| such as Land O'Lakes at | ||
| room temperature | ||
| 1 1/3 | c | packed dark brown sugar |
| 1 | Egg, at room temperature | |
| 1 | t | Pure vanilla extract |
| 1 | c | Solid-pack pumpkin |
| 1/2 | c | Coarsely chopped walnuts or |
| pecans | ||
| 1/2 | c | Dark raisins |
| WHITE CHOCOLATE-CREAM CHEESE | ||
| 6 | oz | White chocolate, finely |
| chopped | ||
| 6 | oz | Cream cheese, at room |
| temperature | ||
| 1/4 | t | Pure vanilla extract |
| 3 | T | Unsalted butter, at room |
| 1 | oz | Semisweet chocolate |
| coarsely chopped |
INSTRUCTIONS
FROSTING:
Make the pumpkin squares: 1.Position a rack in the center of the oven
and preheat to 350øF. Butter a 13-by-9-inch stainless steel or
nonstick baking pan. Dust the pan with flour and tap out the excess.
2.In a medium bowl, using a wire whisk, stir together the flour,
baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. 3.In
a large bowl, using a hand-held mixer set at medium speed, beat the
butter for 30 seconds, or until creamy. Beat in the brown sugar and
continue to beat for about 2 minutes, or until the mixture is light in
texture. Beat in the egg, beating until well blended. Beat in the
vanilla. On low speed, beat in half the flour mixture. Beat in the
pumpkin in 2 additions. Scrape down the side of the bowl. Beat in the
remaining flour mixture just until combined. Using a large rubber
spatula, fold in the walnuts and raisins until evenly distributed.
4.Scrape the batter into the prepared pan and smooth the top with the
spatula. Bake for 25 to 30 minutes, or until a toothpick or cake
tester inserted into the center comes out clean. Cool completely in
the pan on a wire rack. Make the frosting: 5.Melt the chocolate
according to Godiva's chocolate melting tips. Let cool at room
temperature. 6.In a medium bowl, using a hand-held mixer set at medium
speed, beat the cream cheese until light and fluffy, about 2 minutes.
Beat in the vanilla. Beat in the butter. Gradually beat in the cooled
white chocolate and beat until smooth and shiny. (If the mixture looks
slightly curdled at any time, simply continue beating until smooth.)
7.Scrape the frosting onto the top of the cooled pumpkin squares and,
using an offset metal cake spatula, spread it evenly over them.
Refrigerate for 30 minutes, or until the frosting is slightly set.
Make the garnish (optional): 8.Melt the chocolate according to
Godiva's chocolate melting tips. Dip a fork into the melted chocolate
and shake and flick it over the top of the pumpkin squares to form a
decorative freeform pattern, dipping the fork in the chocolate as
necessary. 9.Using a large sharp knife, cut the squares lengthwise
into 4 strips, wiping the knife blade clean after each cut. Then cut
each strip into 6 pieces, again wiping the knife clean, to make 24
squares. (Keep any leftovers covered and refrigerated.) Posted to
Bakery-Shoppe Digest V1 #448 by Shelley Sparks
<ssparks@mailbox.arn.net> on Dec 11, 1997
A Message from our Provider:
“Forbidden fruits create many jams”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4193
Calories From Fat: 2087
Total Fat: 240.1g
Cholesterol: 708.9mg
Sodium: 3233.5mg
Potassium: 2427.2mg
Carbohydrates: 494.8g
Fiber: 21.4g
Sugar: 342.4g
Protein: 52.6g