Today is a bittersweet day – this is my last posting as a member of the Secret Recipe Club. I was one of the earliest members, ran Group-A for many years through quite a few transitions until I handed it off to Susan while I wrote my cookbook. I will miss the creative spark I got each month as I searched through my assigned blog looking for the perfect recipe to share with you. But all things eventually come to an end and this group has had a great run. It has been an honor and a privilege to be part of the team.
Now, let’s get to the good stuff! This month my final SRC Buddy is Tina Marie of The Gluten-Free Foodsmith blog. How perfect is that – to get such a great blog for the final reveal for the SRC! And I found a recipe that screams Autumn, just in time for Thanksgiving! You may prefer pies for your holiday dinner, but if you have guests staying for the weekend, these Pumpkin Swirl Brownies will be the perfect between meal snack. They are really easy to make … and with very little effort you have a beautiful and delicious dessert that everyone will love! They have the decadent rich chocolate brownies on the bottom and creamy spiced pumpkin on the top and the two are swirled together for the ultimate dessert. It is the perfect blending of flavors that hit on all levels. Make them today!
Tina Marie lives in a small town in the mountains near Portland, Maine and the place she loves the most is her kitchen. She says, “cooking is my addiction” and I couldn’t agree more. Baking cookies and cupcakes for her grandchildren’s school functions brings her great joy. When she isn’t in the kitchen you will often find her reading, sewing, and crocheting, or watching old movies or Sci Fi while snuggled under a warm blanket.
Tina Marie and I have had similar experiences with doctors unable to properly diagnose us and taking years to figure out that gluten is not a friend to our bodies. We both try to eat as organically as possible to create the healthiest environment for thriving. We both hope that the recipes we share on our blogs will encourage people to follow a more healthy lifestyle. It is a shame we live 3000 miles apart – I’m sure we would be sharing many baked goods if we were neighbors!
Today’s recipe is a perfect example of the care she takes to provide her family with foods they love using gluten-free ingredients so everyone can enjoy the treats. While I was perusing her recipes to find the one I wanted to share with you, I found a ton of others that made the decision very difficult. Her White Chocolate Lace Cake, Brownie Sundae Cups, and Fantastic Fudge Cake made Gluten-Free were all strong contenders. And take a look at these other amazing recipes from Tina Marie – I want them all right now!
If you are traveling to another home for Thanksgiving and are bringing a dessert or just want to share something fun with everyone there, these brownies are perfect. Easily transportable, after baking and cooling, you can lift them out of the pan, cut into squares, and then place them back in the same pan (still on the parchment). Wrap the pan and you’re all set. Bring a small platter with you for serving once you arrive. Bringing your own serving plate or platter saves the hostess from having to scramble to find something for you to use. Because The Artist and I always spend the holidays at his father’s house, these are definitely going with us as a great dessert alternative! Thank you Tina Marie for a wonderful recipe and a delightful time spent wandering through your beautiful blog!
Saying good-bye is never easy, especially after so many years. Many thanks to our fearless leader, Sarah of Fantastical Sharing of Recipes and Rocky Top Real Talk, who somehow always managed to get the assignments done, all the behind-the-scenes organization coordinated, and helping us with every reveal day. Our Amazing Group Hostesses: Susan of The Wimpy Vegetarian, Camilla of Culinary Adventures with Camilla , and Debbi of Debbi Does Dinner Healthy & Low Calorie. Plus the other folks who helped kept this enormous task manageable, April of Home Sweet Homestead (also a former owner) and Amy of Amy’s Cooking Adventures as well as all the others who assisted over the years. Thanks to you all for the years of hard work and sacrifice you’ve given to make this group fun and smooth running.
I have made many friends over the years thanks to the SRC, people who have become close friends, recipe testers for my cookbook, and given me support when times get rough. I hope to be able to keep up with all of you along our blogging paths – I’m always here if you need some help with gluten-free or just want to say Hi! 🙂
Happy Chocolate Monday and I hope you all have the most delicious Thanksgiving!
All of my recipes from mid-2012 on have both regular and gluten-free options so you can make the recipes either way to suit your family’s dietary requirements.
- 60g (1/2 cup) gluten-free flour blend (LINK) or all-purpose flour
- 62.5g (1/2 cup) gluten-free oat flour (see note above), more GF flour, or AP flour
- 1 tsp baking soda
- 1 tsp baking powder (gluten-free if needed)
- 1/2 tsp kosher or fine sea salt
- 3/4 cup unsalted butter, melted, or use coconut oil for dairy-free
- 1 cup granulated sugar
- 2 tsp pure vanilla
- 2 large eggs
- 1/2 cup cocoa powder, preferably natural not Dutch processed
- 1/2 cup semisweet chocolate chips (use Enjoy Life for dairy-free chips)
- 1/4 cup pecans, chopped, optional
- 1/2 cup pure pumpkin puree (Not pumpkin pie filling!)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- Preheat the oven to 350°F and butter an 8x8-inch baking pan. Line the pan with parchment paper, leaving two ends draped over the edges creating a sling that will help you lift the brownies out of the pan once baked. Butter the parchment. (Use Earth Balance or other non-dairy butter substitute for dairy-free.)
- In a medium bowl, sift together the gluten-free flour, oat flour, baking soda, baking powder, and salt. Set aside until needed.
- In the bowl of your stand mixer, combine the butter, sugar, vanilla, and eggs, beating until creamy. Remove bowl from the mixer and stir in the flour mixture with a spoon or spatula.
- Divide the batter into two bowls. In the first bowl add the cocoa and stir until completely combined. Then add the chocolate chips and pecans, stirring until smooth and evenly distributed - this is your chocolate mixture.
- In the second bowl add the pumpkin, cinnamon, cloves, and nutmeg. Whisk until smooth and thoroughly combined - this is your pumpkin mixture.
- Spread the chocolate mixture in the bottom of the prepared baking pan. Use an off-set spatula to get an even layer. Then spread the pumpkin mixture on top of chocolate mixture, again smoothing with an off-set spatula. Using a small knife with a rounded point (like a table knife), make a simple swirling pattern through both layers, giving your brownies that swirled marble look. Do not over swirl or you will wind up with no clear marbling.
- Bake for 40 to 50 minutes or until the brownies begin to pull away from the edges and a toothpick inserted in the center comes out nearly clean. Remove from the oven and place on a wire rack to cool. Run a knife along the sides not covered by the parchment. Cool completely. Run a knife around the edges not covered by the parchment again to release them, use the sling to lift the brownies out of the pan, and place on a cutting board. Cut into 16 pieces.
- Yield: 16 brownies
Here are more recipes from The Secret Recipe Club just for you!
Create a New Tradition Today!
Let’s connect! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Feel free to quote me, just give credit where credit is due, link to the recipe, and send people to my website. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for joining the Heritage Cook Family!