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| Order online from Magnolia Bakery |
Just in time for the holiday baking season, New York’s Magnolia Bakery paid a visit to Hallmark Channel's "Home & Family" show and unveiled a brand-new recipe. Afterwards the bakery’s publicist passed the recipe on to food writers and editors. Yes, I’ve done my share of food journalism over the years and still enjoy dabbling in the culinary arts so I’m on the media list. I don’t do this often, but just had to pass this recipe on. It's relatively easy and decidedly rich. Perfect for the holidays.
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| Home & Family TV show hosts
Mark Steines and Cristina Ferrare on the set with Magnolia pastry chef Caroline Armer |
Pumpkin Chocolate Bars
Use a 13" x 9" Pan
INGREDIENTS
Pumpkin Batter
1 TBSP butter, softened,
3 oz. cream cheese, softened
1/2 C. granulated sugar
1 large egg
1/3 C. pumpkin puree
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 TBSP all-purpose flour
Chocolate Batter
5.5 oz. Callebaut semisweet chocolate chunks
5 oz. butter, softened
4 large eggs
3/4 c. granulated sugar
1 tsp pure vanilla extract
1/4 tsp salt
1-1/3 C. Hecker's AP Flour
Make Pumpkin Batter:
1. Preheat oven to 325ยบ.
2. Butter a sheet pan.
3. In the bowl of an electric mixer, beat the butter and cream cheese until smooth.
4. Slowly beat in sugar, making sure to scrape the sides and bottom of bowl.
5. Beat in the egg, then add in the pumpkin puree, vanilla, cinnamon and ginger, just until incorporated.
6. Add flour until just combined and set aside.
Make Chocolate Batter:
1. In a heat-proof bowl, combine the semisweet chocolate chunks and butter. Place bowl over a pot of 1-inch simmering water; allow chocolate and butter to melt and
stir to fully combine; set aside. Do not discard water.
2. In the bowl of an electric mixer, combine eggs, sugar, vanilla and salt; set the bowl over the pot of simmering water. Using a whisk, beat until blended and sugar has
dissolved and is warm to the touch, about 3 minutes.
3. Remove from heat and place the mixer bowl onto the mixer with the paddle attachment, beat until mixture is thick and fluffy, about 5 minutes on medium speed.
4. Using a large rubber spatula, fold in the melted chocolate until completely combined.
5. Sift the flour over the warm batter and fold in until just combined.
6. Spread the chocolate batter evenly in the prepared pan. Fill a pastry bag with pumpkin batter (snip the tip, leaving a 1/2" open hole). Pressing the tip into the batter,
pipe pumpkin batter in parallel lines through the tray.
7. Using a paring knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost.
8. Bake until set, about 18-20 minutes.
9. Cool on rack until bars are completely cool.
1. In a heat-proof bowl, combine the semisweet chocolate chunks and butter. Place bowl over a pot of 1-inch simmering water; allow chocolate and butter to melt and
stir to fully combine; set aside. Do not discard water.
2. In the bowl of an electric mixer, combine eggs, sugar, vanilla and salt; set the bowl over the pot of simmering water. Using a whisk, beat until blended and sugar has
dissolved and is warm to the touch, about 3 minutes.
3. Remove from heat and place the mixer bowl onto the mixer with the paddle attachment, beat until mixture is thick and fluffy, about 5 minutes on medium speed.
4. Using a large rubber spatula, fold in the melted chocolate until completely combined.
5. Sift the flour over the warm batter and fold in until just combined.
6. Spread the chocolate batter evenly in the prepared pan. Fill a pastry bag with pumpkin batter (snip the tip, leaving a 1/2" open hole). Pressing the tip into the batter,
pipe pumpkin batter in parallel lines through the tray.
7. Using a paring knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost.
8. Bake until set, about 18-20 minutes.
9. Cool on rack until bars are completely cool.
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