About Carly and The Daily Batch
I'm a marketer by day, a lover of all things food, fashion and style by day and night. This is where I share my favorite recipes, trends, and sparkle moments everyday.
I love infusing a little extra something into everything I do; it is apart of branding it with sparkle.
Search for What You’re Looking For
Read What You’ve Been Missing
- May 2014 (6)
- March 2014 (3)
- February 2014 (5)
- January 2014 (15)
- July 2013 (6)
- June 2013 (6)
- January 2013 (2)
- December 2012 (3)
- November 2012 (2)
- October 2012 (3)
- September 2012 (6)
- August 2012 (14)
- July 2012 (18)
- June 2012 (11)
- May 2012 (14)
- April 2012 (19)
- March 2012 (9)
- February 2012 (9)
- January 2012 (11)
- December 2011 (16)
- November 2011 (17)
- October 2011 (18)
- September 2011 (22)
- August 2011 (23)
- July 2011 (18)
- June 2011 (21)
- May 2011 (14)
- April 2011 (15)
- March 2011 (21)
- February 2011 (23)
- January 2011 (20)
- December 2010 (24)
- November 2010 (22)
- October 2010 (21)
- September 2010 (14)
- August 2010 (23)
- July 2010 (26)
- June 2010 (10)
- RT @KristinFoti: Are you Black, don't have PTO, and can't imagine going to work tonight or tomorrow? Message me. @FotiCreative will cover y… 4 days ago
- RT @taffyakner: It’s been so long since I’ve known that a Jewish woman can do anything that I’d forgotten where I’d learned it. 1 week ago
- It is not lost on me that tonight as Jewish women lit candles in celebration of the start of a new year and Shabbat… twitter.com/i/web/status/1… 1 week ago
- RT @MarshallCohen: Massive line of voters in Fairfax, Virginia, on the FIRST DAY of in-person early voting. Some voters say they showed up… 1 week ago
- Hours until the end of this Jewish year, dough is rising and emotions are flowing. Missing my family extra hard tod… twitter.com/i/web/status/1… 1 week ago
- 4th of july 2011 gift guide anthropologie Baking bbq beach wedding Carolina Herrera christmas gift ideas christmas gifts dc fall 2011 fashion week fall 2012 trends fall fashion fall recipes fall shoes fall shopping fall style fall trends fall wardrobe family farmers market fashion fashion inspiration gift guide gluten free gluten free dessert healthy breakfast healthy dessert hilton hotels holiday gift guide holiday gift ideas holiday gifts home home decor home design inspiration board jackie kennedy jewelry Jewish Holidays Life Lessons look for less love michael kors Monique Lhuillier moving new york fashion week NYFW nyfw 2012 nyfw 2012 fall trends nyfw fall 2012 oscar de la renta Passover Ralph Lauren real estate red carpet resolutions roasted vegetables rosh hashanah recipes royal wedding Shopping spring 2012 trends spring fashion week spring trends summer sundress travel wedding wedding advice wedding decor wedding dress wedding dresses wedding fashion wedding inspiration wedding inspiration board weddings
Pumpkin Chocolate Nut Squares
Posted on November 23, 2010
This is an adaptation of a recipe my mom has been making for as long as I can remember. Here is how the adaptation occurred. I was waiting on my mom for the recipe, and knowing I would need butter I left a stick (1/2 cup) out on the counter to soften.
On the phone with my mom she is reading off the recipe at which time I realize I do not have the necessary two sticks of softened butter, and I was short on brown sugar… So, this is what happened…
Mom: The recipe has 1 cup of butter
Carly: One cup… (sigh) I don’t have a cup of butter, I’ll use pumpkin
Mom: No, Carly, you can just follow the recipe
Carly: Mom, I think it will be fine. I have some pumpkin lying around – it’ll be great.
Pumpkin Chocolate Nut Squares
2 Cups of all-purpose flour
1/2 tsp of cinnamon
1/4 tsp of nutmeg
1 stick of butter (unsalted)
1 cup of pumpkin
1/2 cup of brown sugar
1 1/2 tsp of vanilla
12 oz. of semi-sweet chocolate chips
2 tbsp butter
3 tbsp light corn syrup
With my mom on the phone and my neck cradling the phone, in one bowl mix the butter, brown sugar and pumpkin. If you want to follow the rules, “cream” the brown sugar and butter first so that it is fully incorporated and then add the pumpkin, then the egg and the vanilla. For the purposes of full disclosure this is not what I did, but again, really, no stress it all works out.
To this mixture add the flour and the cinnamon and nutmeg. The dough is going to be pretty sturdy and after working it with a large spoon, you’ll find it it most effective to get in there and mix it up with your hands.
Back to mom…
Carly: What is this supposed to look like?
Mom: Like cookie dough.
Carly: But, not really like cookie dough, right? Not like chocolate chip cookie dough (remember we didn’t use all of that butter).
Mom: Put the mixer down and do it with your hands – you’ll get it right.
She was right! Okay, so with this dough, press it into a buttered 13 x 9 baking dish (brownie pan/lasagna pan). This goes into the oven at 350 degrees for 20 minutes.
While this is baking head over to the stove top with a small saucepan and a bag of chocolate chips. Remove 3-5 chocolate chips for taste testing. Delicious.
On a low heat begin to stir the chocolate chips, and add the butter. If you have a silicone spatula, use it. It is easy to use and nothing sticks to it. When the butter and the chocolate are incorporated, add the corn syrup a tablespoon at a time. The corn syrup gives it a glossy finish.
After the cookie bottom is out of the oven, let it cool for 10 minutes and then with that silicone spatula scoop and spread the chocolate mixture. Here’s the thing, because you spread the dough with your fingers it might have been uneven, and you might see finger indentations. And then, because you spread the chocolate with a funny spatula it might also be a little wavy/weird. Not to worry.
Open the can of nuts you have lying around, or maybe the can that you made a special trip to a grocery store for and spread them all across the chocolate. The bumps and weird waves are completely covered with salty deliciousness. Because, sometime you feel like a nut, and chocolate, and pumpkin, and cookies!!!
My mom says to refrigerate them over night, so you probably should. I didn’t – sorry mom.
Via text at 10:59 pm
Mom: How did they turn out?
Carly: Pretty good. Not as good as yours, but I liked it.
Mom: Good, I am sure they will be well received. Leave them in the fridge.
Carly: Can they be covered on the counter overnight?
Mom: It says to refrigerate, but if its cold it should be ok
Carly: The pan was still warm so I was afraid to put it in the fridge.
Carly: The bars are getting rave reviews, as the best ever
Refrigerate or not, cut them into cute little squares and share with friends. I am loving this for Thanksgiving, it’s a great way to use pumpkin in something that is not a pie – but just as fun, and way easier to make.
Thanks mom! Oh, and enjoy! And this Thanksgiving make sure you take a minute to thank someone that’s always helping you out!