Pumpkin-Brownie Strata with Mascarpone Buttercream Frosting — and wedding bells

September 21, 2007 at 9:25 pm Leave a comment

This morning, as I was lounging around in my pajamas, enjoying the day off and busying my mind by thinking of all the things I should be doing–showering, eating, moving–I suddenly heard the joyful tune of “When the Saints”–buzzz, buzzz–“Go Marching In”–buzzz, buzzz–coming from my cell phone, which was also vibrating furiously across the coffee table. And I was delighted to discover that it was Jen B calling to tell me that she’s ENGAGED!

This made me so happy that I could not end the day without sharing this delightful dessert I created after I had an unexplainable but welcome craving for pumpkin and chocolate, which also inspired the work of art posted just before this–a little joy to celebrate a very big joy! It takes two very individual and very special flavors, and combines them with a layer of what is mostly a combination of butter and sugar and a delicious Italian cheese. Which is not very unlike marriage. Except for mine, as my husband is allergic to dairy, and so our marriage is more like a combination of select brands of margarine and sugar and no cheese–not even the delicious Italian kind. But I’m sure it’s healthier that way.

Pumpkin-Brownie Strata with Mascarpone Buttercream Frosting

PUMPKIN
1 C pumpkin puree
1 egg
2 C sugar
1 1/3 C flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Preheat oven to 350 degrees. Grease and flower a 9 x 13″ pan.
Combine pumpkin, egg and sugar in a large bowl. Sift together flower, baking soda, salt, cinnamon, ginger and cloves. Add flour mixture to pumpkin mixture and mix until combined. Spread evenly in pan.

Bake for 30 – 35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.

BROWNIE
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9 x 13″ pan.
Stir together the cocoa and baking soda in a large bowl. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Add flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake for 35 – 40 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.

MASCARPONE BUTTERCREAM FROSTING
16 ounces mascarpone cheese*
1/2 C butter, softened
2 C confectioner’s sugar, sifted
1 tsp vanilla extract

Cream together mascarpone and butter. Mix in vanilla. Gradually add sugar, combining thoroughly.

Spread a thinnish layer of frosting on top of the brownie layer–enough to use as a glue. Place the pumpkin layer on top of the brownie layer. This is easier said than done. Frost the pumpkin layer–and don’t be stingy, either. Cut into squares or rectangles or stars and serve!

* You can use cream cheese if you can’t find mascarpone (say it: mas-car-PONE-ay)–but it’s not nearly as fancy-sounding (or tasting).

Advertisements

Entry filed under: Food. Tags: , .

Strata-licious Telepathic Nice-o-Gram

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


Tweet

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

Recently


%d bloggers like this: