Moist Pumpkin Brownies? I’ll Take One….or Two!

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Back in stock for a limited time is Corned Beef. Get it on your Personal Sandwich, by the slice in the deli or in a frozen-ready-to-bake Reuben Roll-Up meal. Try our other frozen meals:  turkey roll-ups, ham roll-ups or sausage breakfast casserole.

Our Weekly Meat & Cheese Specials

Colby Swiss Swirl – normally $5.79 – now $4.79
Sweet Lebanon Bologna – normally $6.99 – now $5.99

Pumpkin Brownies 16 servings

Moist, delicious and perfect for fall!
All ingredients except pumpkin available at The Country Cupboard

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract

3 eggs

1/4 cup cocoa powder (try our black cocoa powder for a dark chocolate brownie)
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1.  Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2.  In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
3.  Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4.  Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5.  Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

A Peek in the Pantry

Free Classes at The Country Cupboard

Digest good information and good food. Stop in, email or call to sign up. Space is limited.

*Pies & Pie Crust 

A hands-on workshop where you get to make and take home a homemade, flaky pie crust crust, plus learn how to make two kinds of pie.

Tuesday, October 20th, 7-8 pm – Bring a rolling pin, apron and pie pan (if possible).

*Using Essential Oils for Natural Solutions (basic class)

Learn what they are, what they do, and how to use them.

Thursday, October 22, 7 pm – this class will last apprx. 90 minutes.

*Detox and Weight Loss

What is a detox and why is it important? Plus some great tips for to lose weigh and inches for good.

Thursday, October 29, 7-8pm

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