Pumpkin Caramel Sea Salt Blondies

Welcome to the November edition of Blogger CLUE Society! As you may have seen in the past, we have a monthly theme to aid us in the hunt of our assigned blog, and this month's theme is Pie and other Thanksgiving Desserts. This suited me just fine since I am featuring Thanksgiving recipes daily leading up to the big meal this year!

Of course I went in all psyched up to find a new recipe that would fit in amongst our yearly pie assortment...you know about my deep love of pie, right? Well, sometimes we have to adapt...annaDishes was my assigned blog for this month—and she doesn't have any pie recipes on her blog! After the nervous sweats died down (what, no pie!?), I went hunting again...with a fresh perspective.

Although pie is first and foremost in my choices of Thansgiving dessert, lately I've been opening my mind to the possibility of another dessert (or two) alongside the pie. I thought about making Anna's Triple Chocolate Pumpkin Brownies or maybe her Grammy's Hermits, but in the end it was her Maple Caramel Sea Salt Blondies that won my heart.

Yes, I know I said maple, not pumpkin. And I went in with the full intention of making them with maple syrup until I realized there was only about a teaspoon of maple syrup in the bottom of my bottle...after I'd already started mixing things together. Doh! So I improvised and swapped one seasonal flavor for another.

I have to admit, they were pretty wonderful; they would definitely hold their own in any holiday dessert spread. As soon as I replenish my maple syrup stock, I'll be making Anna's original version, as well.

Pumpkin Caramel Sea Salt Blondies

Pockets of caramel and chocolate complement the rich taste of brown sugar mingling with seasonal pumpkin in these blondies that are special enough to earn a place at your holiday table.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: bake dessert vegetarian nut-free pumpkin caramel chocolate Thanksgiving bars American fall

Ingredients (9 large or 16 small blondies)

• 4 ounces (8 tablespoons / 1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup + 3 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon flaked or coarse sea salt)
• 1/4 cup chocolate chips (milk, semi-sweet, or dark)
• 8 soft caramels, quartered (~2 1/2 ounces or a heaping 1/4 cup)

to finish:

• flaked or coarse sea salt

Instructions

Preheat oven to 350° F. Grease an 8"x8" baking pan (then line with parchment paper if you wish).

Combine melted butter and sugar and mix until smooth, then beat in the pumpkin, egg, and vanilla. Stir in the flour and salt until just combined. Fold in the chocolate chips and caramel pieces.

Pour into prepared pan, then slide into preheated oven and bake for 20-25 minutes, or until set in the middle. Set the pan on a wire rack, sprinkle with coarse of flaked sea salt, then allow to cool.

note:

If you'd like, try topping your cooled blondies with some chocolate or caramel icing/frosting before sprinkling on the sea salt.

Anna's original recipe used maple syrup instead of pumpkin, which I can't wait to try. She also used milk chocolate chips which I has every intention of using, as well...until I realized that somebody had raided the pantry and there were none to be found (they would be equally wonderful here). Anna also topped hers in melted milk chocolate chips before sprinkling on the salt.

The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?

Today is reveal day, and this month's theme is: Pie and Other Thanksgiving Desserts. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!

• Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
• Bacon and Leek Quiche by Sue from A Palatable Pastime
• Black Forest Fruit Pie by Stacy from Food Lust People Love
• Brownie Pecan Pie by Christiane from Taking on Magazines
• Cast Iron Apple Pie by Lisa from Suburban Gourmet
• Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
• Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
• Classic Pumpkin Pie by Jean from Lemons and Anchovies
• Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
• Five Spice Apple Pie by Kate from Kate's Kitchen
• French Silk Pie with Frangelico by Christiane from Taking on Magazines
• Lemon Almond Cake by Azmina from Lawyer Loves Lunch
• Lemon Icebox Pie by Kathy from A Spoonful of Thyme
• Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
• Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
• Pumpkin Pie Ice Cream by Debra from Eliot's Eats
• Roasted Butternut Squash Dip by Anna from annaDishes
• Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
• Southern Buttermilk Pie by Lora from Cake Duchess
• Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life

Flavored Sea Salts {DIY}

I hate to tell you this, but there is just over a month left until Christmas.  The time has come to to make a plan.   Will you brave the Black Friday madness or shop like mad from the comfort of your own home on Cyber Monday?  Maybe you've already been picking up little gifts here and there.  Maybe you're way ahead of me and your shopping is already done.  If so, you have my admiration.  I, however, am still trying to shake off the holiday denial.  Why does it always come so fast!?

Now, as much as I love to shop, I also love making gifts from my kitchen.  Last year it was homemade extracts and all-in-one beer bread kits.  This  year it's homemade liqueurs and do-it-yourself flavored sea salt.  Next year I'm thinking do-it-yourself flavored sugars, lip balms, and sugar scrubs.

Stromboli ...or bread stuffed and erupting with deliciousness!

Did you know that Stromboli was named after the volcanic island located off the coast of Sicily by the same name?  So named because of the way the cheese and fillings erupt from the holes pierced in the rolled Focaccia dough, that you pierce before baking.  I think this is beyond-words-delicious while it's still warm from the oven...but it wasn't too shabby at room temperature, either. 

Stromboli
adapted from Ultimate Bread by Eric Treuille & Ursula Ferrigno

Ingredients:
2 tsp. dry yeast
1 ¼ c. water
3 ½ c. unbleached flour
1 ½ tsp. salt
3 Tbs. olive oil

For the filling and topping:
8 oz. smoked swiss cheese
3 cloves garlic, minced
8 oz. Prosciutto, sliced thin
4 oz. pepperoni, sliced thin
Handful of fresh basil leaves
~1 tsp. coarse salt
3 sprigs rosemary, stems removed
~1 tsp. freshly ground black pepper

Sprinkle yeast into 1 c. of the water, in small bowl.  Leave for 5 minutes to then stir to dissolve. 

Mix the flour and salt in a large bowl.  Make a well in center and pour in dissolved yeast and the oil.  Mix in flour from sides of well.  Stir in reserved water, as needed, to form a soft, sticky dough.

Turn dough out onto a lightly floured surface.  Knead until smooth, silky, and elastic...~10 mins.

Pour dough in a clean, oiled bowl and cover with clean kitchen towel.  Let rise until doubled in size, 1 1/2-2 hours.  Punch down and chafe* for 5 minutes.  Let rest 10 minutes. 

Shape into a 14" x 8" rectangle.  Cover w/ clean towel and let rest another 10 minutes.

Spread your cheeses, meats, garlic and basil evenly over dough.  Roll up the dough like a swiss roll, starting at one of the shorter sides, but without rolling too tightly.  Place on oiled baking sheet.  Use a skewer or a carving fork to pierce several holes through the dough to the baking sheet.  Sprinkle with 1 Tbs. of olive oil, salt, rosemary and pepper.

Pretty, huh?

Bake in preheated (400 degrees F) oven for 1 hour, until golden.

Drizzle remaining olive oil over top.  Slice and serve!!

I was pretty proud of myself on this endeavor!!  I wasn't even challenged, assigned, or urged to make stromboli by anything but my own appetite and an ongoing desire to stay in good standing with my new friend yeast.  Oh yeah...this was soooo killer.  Good thing I had help eating it, cuz it was so good I didn't want to stop.  I just kept slicing myself off another helping.

*chafe- forming the dough into a ball by gently cupping your hands around it and applying light downward pressure to the sides, while rotating the dough continuously in a clockwise motion.  Continue until dough is formed into an even round shape.

This Stromboli has been YEASTSPOTTED!
It is also my entry into Bread Baking Day #32: Italian Breads hosted this month at Family & Food & Other Things.

Fruit Fabulous Fruit.

I decided I wanted to go a little bit crazy with the fruit recently...I'll be talking about it over at My Food and Life Encounters (where I'm guest posting while Miranda is away) and I'll be talking about it right here, too! But with a different spin on things... But for now, let's talk about how to get a delicious bowl of this tasty summertime (oh....why not anytime) fruity, yogurty mixture!

Fruit & Yogurt Salad w/ honey & cinnamon... Choose your favorite fruits...or some new fruits you haven't tried...or just use the same ones I picked (it was a good combo)...go fruit wild! I went with 6 fruits all in various colors- because it's all about eating with eyes! I chose to "ball" my melons (you'll see why if you visit me on my "sister" post), but feel free to just cut them into chunks if you don't have a melon baller...or if you do have one, but don't feel like using it.

I thought I would begin by giving a little pineapple cutting tutorial. I've had many people tell me they were scared of cutting one without the aid of one of those corer/slicer doodads. Well, fear no more! Pineapples are seriously one of the easiest fruits to cut once you know how! Begin by securing your cutting board so that it doesn't slide when the inevitable slippery juices seep over the edges. First cut off the top and bottom of the pineapple. Set it upright and using a sharp chef's knife, begin slicing off that prickly skin just under the line of "eyes". Don't worry if you miss some, you can go back and shave them off later. Once that part is done...you're so golden! Admit it, that outside of the pineapple is definitely the scariest part. Next, cut through the pineapple from top to bottom, through the core. Then locate that core (it's lighter) on each section and simply slice it off. Now you have four big, gorgeous hunks of pineapple to slice, chunk, cut in anyway you choose! See...easy as pie right? Right! (If you want rings, simply cut the pineapple in half the short way once you've removed the top & bottom. Then pop out the core from each half with an apple corer. Then move on the next step of removing the skin. All that will remain will be slicing up those rings.)The next fruit I chose to use was cantaloupe. Begin by slicing off a thin slice from each end of the melon. This will serve as a flat edge to hold it steady. Now cut it in half (not through the flat end, through the other way) and scoop out the seeds with an ice cream scoop. With your melon baller, make your way around the flesh scooping out balls as close together as possible. Once you've gotten all the way around, using a very sharp knife, cut off a layer just as deep as your holes. Repeat the process until you've used up all the melon you are able to. You'll get a few extra balls from the very bottom curve, as well. No need to waste all that mangled looking melon...simply scoop it out and use it for smoothies...or some other fruity drink!Ditto on your honeydew...Your watermelon (use seedless for best results) uses the same process, but yields so much more because of the greater surface area. When it came to the strawberries, I just halved or quartered them depending on their size. The grapes I just plucked from their stems. Look at all this delicious fruit just waiting to mingle!Now...make yourself a little yogurt dressing for tossing it all up and bringing it together well.

Honey Cinnamon Yogurt Dressing (or dip)

by girlichef Yogurt-plain or vanilla Honey Cinnamon (or freshly grated Nutmeg...but then you'll have to change the name) Mix them all together to your taste! And YES...you can use this as a delicious fruit dip, too. But, what I did was tossed everything together for a big bowl of summertime satisfaction!My Fruit & Yogurt Salad w/ honey & cinnamon is also my submission for Souper (soup, salad & sammie) Sundays this week!

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Don't forget to head on over to check out my guest post today HERE...where I'll put a different spin on all of this awesome fruity goodness...see why I balled all of that melon!!!And made another addicting topper...we're talking a little bit of Spice! Don't miss it...

Farmer's Market Spring Strata

Good Morning! I hope everyone had a lovely weekend. I am finally on the verge of feeling somewhat settled. While I was at the Farmer's Market over the weekend, picking up the winner's (of my giveaway) choice of sea salt, I found so many beautiful things to make a perfect Sunday strata! 

There is finally asparagus, plus I bought a dozen gorgeous brown eggs and some ham to dice up. And if you remember my penchant for sea salt, you'll know that I could not resist buying a new one for myself while I picked up the winner's choice. Charmane carries so many amazing choices, but I had to go for the Black Truffle Sea salt (figured it'd marry perfectly with the eggs & asparagus). I can tell you that the first "real" thing I made in my new, fun-sized kitchen was a seasonal strata!

Spring Strata

yield: 1 (9"x13") pan

12 large eggs

1 1/2 cups milk

1/2 cup heavy cream

3 tablespoons sweet 'n hot mustard

1 teaspoon Black Truffle sea salt

1/2 teaspoon Black Pepper

~1 pound Asparagus, trimmed to 1" pcs.

3 tablespoons unsalted butter, divided

1 1/2 to 2 cups diced ham

3 1/2 ounces sharp cheddar (I used KerryGold), shred or grate

6 ounces swiss, shred or grate

1 pound firm bread (I used sweet italian), torn into pieces

Preheat oven to 350 degrees F. Whisk first 6 ingredients and set aside.

Heat 1 Tbs. butter in small saute pan and saute asparagus until just tender. Reserve.

Butter a 9x13 dish. Either mix the cheeses together or add them in whichever order you like. First, scatter 1/2 c. of cheese over bottom of pan. Layer 1/2 bread, asparagus and ham. Sprinkle w/ 1 c. cheese.

Repeat w/ remaining bread, asparagus & ham. Sprinkle over last cup of cheese.

Pour eggs mixture over the top and gently push down any bread to moisten it. Drizzle w/ remaining 2 Tbs. butter, melted.

Bake 45-55 minutes, until golden and slightly puffed.

Let sit about 10 minutes before cutting. This is good warm or cold. Refrigerate any leftovers.

And the Winner is...

So here I am, sitting at the hotel waiting for my house to be livable. Pretty much everything is moved into the house (minus a few boxes), there's basically nowhere to walk inside, but there are 2 big things keeping us from actually being in...I don't get my oven/stove until tomorrow and our water is not hooked up yet. Um...I must have my stove ;) . Anyway, here I am at the hotel in between loads of laundry (expensive laundry) and rounds of sandwiches when I remembered that I had to draw a winner for my Sea Salt giveaway!

First I pulled out my lucky hat (Go Spartans...Woo Hoo) and wrote everybody who left a comment w/ their choice of salt on little pieces of hotel paper.

I then put all of the little pieces of paper into my hat and my oldest kiddo did the honors. The winner is Jamie! Congratulations Jamie...please email me at girlichef [at] yahoo [dot] com with your shipping information. I will go to the Farmer's Market to pick up your sea salt and pinch bowl later this week once I've received your email.

And as anybody who has kiddos knows, when one gets to do something, the others want to follow suit. So, little sister and brother wanted to draw a name from the hat too. I decided to send out a couple of consolation prizes. I'm actually not sure what they are yet; I always realize how much stuff I have when I have to pack it all up to take somewhere else. So, Esme and Chef E...if you'd like some sort of foodie consolation prize sent your way, please email me with your shipping information and I will send something fun your way!

Congratulations to Jamie....and Esme & Chef E.

Thanks to everybody for taking the time to enter my giveaway. I hope to have another one sometime in the future...it's so fun to give! Now it's off to see if our clothes are dry. I have one or two food post pictures saved up so that I can post some things during this transition period. Thanks for sticking with me :)

This week at the Farmer's Market....Sea Salt? Plus...a Giveaway!

A few weeks ago, I said I was going to be doing a bi-weekly (or so) post featuring something I found at my farmer's market. Well, the ground is still thawing around here, so there is still not much fresh produce to choose from. Still plenty of apples, potatoes & onions hanging around. There is also one booth at which I know the farmer has greenhouses, and this booth is starting to show some bounty. I saw broccoli & even a couple of herbs this week at this booth. But, what I really wanted to focus on this week is a booth that sells Sea Salt! And of course, sea salt is not locally harvested (ah...dreaming of Italy, France, Hawaii...), but it is sold locally and it is wonderful! This booth is run by Charmane Skillen, it is aptly named S.A.L.T., and it is located in my local (South Bend) farmer's market...and, it is a foodie's dream! So many salts to choose from! I have such a hard time choosing, so lately I've begun to just purchase one kind each time I'm there...my most recent purchase was Espresso Bravo Sea Salt. This is one of the "fusion" sea salts (sea salt + espresso, duh). My new favorite dessert is a scoop or two of chocolate ice cream with Espresso Bravo Sea Salt sprinkled over it. It is to die for! Funny, because I've never really been a fan of chocolate ice cream. Charmane suggested I try it this way, and boy am I glad I did. I've always thought chocolate ice cream was a bit, I don't know..flat & boring tasting? Strange because I love chocolate, but I'll be adding it to my cart on a regular basis now. Imagine creamy chocolate ice cream with a salty, crunch and burst of espresso...O M G! S.A.L.T. carries endless options...French Grey, Red Hawaiian, Indian Black, Aguni (Japanese), Trapani (Sicilian), Flor Blanca (Mexican), Bolivian Rose, Cyprus Black Lava, New Zealand Natural....all in different textures (coarse, flake, fine, chunks, bricks). Those are just the "regular" salts. Now think fusion...Aged Balsamic, Black Truffle, Chile Verde, Espresso Brava, Habanero Heat, Lemon Twist, Lime Fresco, Matcha, Roasted Garlic, Smoked Serrano, Soy, Spicy Curry, Sun Ripened Tomato, Szechuan Pepper, Thai Ginger, Vanilla Bean, Vintage Merlot, Wild Porcini Mushroom...seriously, how does a girl(ichef) decide?!? I haven't tried all of them yet, but Charmane will give you a taste of any you'd like to try! Vintage Merlot is amazing on a steak or on some onions & mushrooms. They are also sold in "sampler-sets"...one of which I gave a girlfriend of mine at her Bridal Shower... along with a couple of pinch bowls (which S.A.L.T. also sells). Charmane is opening a booth at the Chesterton (IN) farmer's market soon also (if you're in the Chicago-land area) PLUS she sells them online. Please check out her website and try some of these AMAZING Sea Salts. Check out the vanilla and teriyaki while you're there............see the gorgeous purple flecks of Vintage Merlot Sea Salt?!

Alright then, I'm off to get a bowl of ice cream... My Very First Giveaway! Okay, now that you are super excited about Sea Salt and want to try each and every kind, I want you to head on over to Charmane's website again....and PICK THE ONE, yup...just one, that you want to try the most. Notice that there are 2 pages of salts on her site. One page with "regular" sea salts and one with "fusion" sea salts. After you've decided, come back and leave me a comment with your choice & maybe "why" you want to try that kind in particular. Charmane is going to donate one bag of Winner's Choice of sea salt + she's going to throw in one pinch bowl!!! I'm so psyched, I wish I could enter! Please choose a "loose" variety of salt...coarse, flake, fine...not a chunk (or any vinegar or vanilla). You will have until 11:59 PM (eastern time U.S.) on Saturday April 4th to enter. I will post the winner the following day (or so). If you win, I'll just need you to send me an email with your shipping info. GOOD LUCK!