Day 22: Pumpkin Brownies with White Chocolate Frosting

I'm in love with my Kitchen Aid mixer.

I stare at it longingly. Make eyes at it, over my morning coffee. Think about it when I'm at work and wonder if it misses me... as much as I miss it, when we're not together.

I knew I had a problem, when a few days ago, I watched a video about the factory from which it came -- you know the informational kind, detailing how it's made, painted, boxed, and shipped to your door... and I cried. Seriously... I CRIED! I had been on the verge of tears throughout the video, but at the very end, they show a big, burly factory guy, lovingly wiping this mixer down with a soft, fluffy towel... and I just lost it. Everybody needs a good cry every now and then, right?

To be fair, it's been a long time comin' (the mixer, not the tears). Like seven-years-of-dropping-daily-hints, kind of long time.

And this Christmas, Santa (aka. husband), put one under my tree.

BIIIIIIIIIG mistake. On his part.

He hasn't seen me for weeks.

And just so we can all appropriately, give homage to said Kitchen Aid... a picture. (Listen closely, and you can actually hear the angels singing in the background.)


















It's a snow day for me and the Mister, and it's colder than what one can reasonably imagine, so... I've holed myself up in the house for the next couple of days. One cannot live holed up, without brownies, right?

So here's to Pumpkin Brownies with a White Chocolate Frosting, as found in the 90th Anniversary Kitchen Aid "Best Loved Recipes" Cookbook.

What you'll need:

For the brownies...
3/4 Cup packed brown sugar
1 Stick unsalted butter, softened
1 Teaspoon vanilla
1 Egg
1 1/3 Cups all-purpose flour
1 Cup pumpkin puree
2 Teaspoons pumpkin pie spice
1 Teaspoon baking powder
1/4 Teaspoon salt (I generally omit salt)
1/4 Cup toffee baking bits

For the frosting...
2 Tablespoons whipping cream
4 Squares white chocolate (1 oz each) chopped
6 Ounces cream cheese, softened
1/3 Cup sifted powered sugar

Preheat oven to 350*. Grease an 8x8 pan and set aside. In your mixer throw brown sugar, butter, and vanilla on medium and beat until smooth. Add egg and beat until fluffy. Stir in flour, pumpkin, spice, and baking powder. Remove bowl from mixer and fold in toffee bits. Spread evening in that pan you set aside. Bake 40-45 minutes and let it cool completely. I usually get impatient and don't let things cool... but I really encourage you to do this. Otherwise, you're left with a cream cheese mess. I mean... not that I know from experience... I've just heard...

In a small saucepan over medium heat, heat cream until almost boiling. Remove from heat and add your chocolate, stirring until completely melted. While you let that cool slightly, beat cream cheese and sugar in mixer bowl at medium, for about a minute. When that looks good and fluffy, sample a bit on your pinkie finger. If you're satisfied with that taste, add your chocolate and beat until smooth. Frost your brownies.

I'm still dealing with a broken camera. And to make matters worse, last night, I dropped it. Which actually got the flash working again... but now there seems to be other issues. Regardless, here they are with copious amounts of the good stuff (frosting, as if that needed explaining):





















It was okay... not exactly what I have in mind when I think "brownie." There's almost a saltyness from the toffee, that I didn't love, but overall... I (and the Mister's) give it a B. And on this day of Epiphany, as I sit by the fire with my Kitchen Aid in my lap... that's good enough.