Day: December 9, 2009

Sorry for the late post to any of you that tuned in last night to Cape Ann TV at 8:30 and wanted to print out the recipes for the show–I got all involved (or “drove up” as my Father would say) with making GUMBO with native shrimp and it is not a quick process!  More on that in another show/post–trust me–it came out YUMMY!

Here are the recipes for the show–one really good for you and so delicious at the same time that no one will ever know they are practically eating “health food” and the other decadent spicy and delicious and perfect for gift giving!  Enjoy and as always, if you have any questions, ask away by replying to this post.

My show, Inspired Cooking, airs on Cape Ann TV (and now in Danvers and Peabody so tell your friends to look for it on their local station) Tuesdays at 8:30, Fridays at 4:30 and Sundays at 11:30 in the morning.

Toasted Oatmeal Cinnamon Pumpkin Bars

For the bars:

2 cups white whole wheat flour (this is a King Arthur product-use ½ white and ½ whole wheat if you can’t find it but they do sell it at all grocery stores locally)
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
1 teaspoon salt
1 teaspoon baking soda
½ cup softened butter
1/3 cup Splenda Brown Sugar (use 2/3 cup brown sugar if you do not want to use Splenda)
2 large eggs
3 cups pumpkin puree
1 teaspoon vanilla extract
¼ cup canola oil
1/3 cup cinnamon or butterscotch baking chips

For the toasted oatmeal topping:

1 ½ cups old fashioned oats
2 tablespoons butter, melted
2 tablespoons brown sugar
½ teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350 degrees.  Line a 9 x 13 baking dish with nonstick foil or spray with nonstick cooking spray and set aside.

Whisk together flour, cinnamon, ginger, nutmeg, salt and baking soda and set aside.

In a large bowl with mixer on high speed, cream ½ cup butter and Splenda brown sugar until light and fluffy Beat in eggs, one at a time, until incorporated.  Beat in pumpkin puree, vanilla and canola oil until combined.  Reduce mixer speed to low and incorporate flour and cinnamon chips until just combined.

Spread batter in to prepared pan and smooth with a knife.

In a large bowl, whisk together oats, melted butter, brown sugar, salt and cinnamon.  Sprinkle over batter and bake in preheated oven for 35 to 40 minutes until tester inserted into the center of the pan comes out clean.

Allow to cool before cutting into 28 bars.  If you are Weight Watcher, these bars, using the Splenda and the white whole wheat flour, have 2.5 points each.  My WW leader friend Jill provided this info for you–thanks Jill!

Ginger Crusted Pumpkin Cheesecake Bars with Spiced Walnut Topping:

First–let’s candy the nuts.  Like I said on the show “gift alert!  gift alert!”  You can make these in large batches by doubling the recipe and putting them in decorative jars or bags for gift giving.

3 cups walnuts (use whatever nuts you like)

2 teaspoons kosher salt

1 teaspoon cinnamon (add some ginger, nutmeg, whatever you like)

3 tablespoons granulated or brown sugar

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper or a nonstick baking mat.

In a large bowl, toss nuts with egg whites to coat.  Sprinkle sugar, cinnamon and salt over coated nuts and stir to coat.

Pour nuts on to prepared baking sheet and spread in to a single later.  Bake for 20 minutes, tossing once at 10 minutes.  Cool completely before using. Set aside.  Roughly chop about 1 1/2 cups to top the pumpkin bars. You will have plenty for the topping for the bars and to snack on.

For the crust:

5 cups gingersnap cookie crumbs (just beat the heck out of them with a rolling pin in a plastic bag if you don’t have a food processor)

2 tablespoons brown sugar

7 tablespoons salted butter, melted

For the filling:

2-8 oz packages cream cheese, softened

1 1/2 cups sugar

1 15 oz can solid pack pumpkin puree (not pumpkin pie filling)

5 large eggs

2 teaspoons vanilla extract

5 tablespoons flour

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon nutmeg

pinch of cloves (optional)

1 teaspoon salt

Increase oven temperature to 350 degrees.  Line a 9 x 13 inch baking dish (I use glass) with nonstick foil or parchment paper, using enough foil or paper on the long edges to create an overhand that will help you lift the bars of out the pan when it is time to cut them.   Set aside.

In the food processor or by hand combine crumbs, sugar and melted butter.  Press mixture into prepared pan to form a crust.  Bake 10 -12 minutes until firm and fragrant.  Remove from oven and set aside.

In the meantime, prepare the filling.  In the food processor or in a large bowl with a hand mixer combine cream cheese, sugar, pumpkin, eggs, vanilla, flour, cinnamon, ginger, nutmeg and salt.  Pulse or beat to combine.

Pour pumpkin cream cheese mixture over par-baked crust, sprinkle 1 1/2 cup nuts over the top and bake for 40-50 minutes  until center is set but jiggles slightly when the pan is gently shaken.

Allow to cool completely before cutting, at least two hours.  Lift out bars and cut with a knife dipped in water (as you would a cheesecake) into 32 bars.  Enjoy!