Vegetables for Breakfast Part II (Recipe: Pumpkin-Apple Butter with Honey, Ginger & Cardamom)

Pumpkin-Apple Butter

It’s been a whirlwind of a day, so much so that I can’t quite recall what happened to get me to this point of sitting here, composing a blog entry.

But I am certain of one thing, and that’s the deliciousness of my vegetable-breakfast offering for today: pumpkin apple butter. So easy to make, it is the perfect topping for toast, muffins, bagels, English muffins, fingertips—you name it. I've also been known to eat it straight from the spoon at about 1 in the morning (my policy: if baby is having a late feeding, so am I). It tastes like it should be loaded with fat and calories, but instead is virtually fat-free and has a mere 35 calories per 2 tablespoons.

Pumpkin is considered a superfood, too, because of its nutrient density (notably fiber and vitamin A)—so a great way to start off the day.

And while it does need to simmer on the stove for a spell, it is mostly unattended (just an occasional stir). In other words, lounge and relax as it does the work for you.

And now, my brownie digression…

While I am still enthusiastic about my month of vegetables, I nevertheless must call a spade a spade: it's mid-January, the days are short, the weather chilly and wet, and the air palpable with a post-holiday malaise.

Moreover, just as I’m gearing myself up to tackle re-organization of my bedroom closet, I caught a glimpse of my exhausted reflection in the mirror. I look pooped, I feel pooped, and the weeks and months until spring may as well be an eternity away.

I need a good night’s rest, a hiatus, a small miracle.

I need brownies.

And so I am having them (I'm digging in following completion of this entry--must type fast!). You can have them, too, with my enlightened brownie recipe.

Everyone has a recipe for the best brownies, and they also have different ideas about what a brownie should be like. Those who are passionate about chocolate argue in defense of their favorite. Some prefer cake-y brownies; others crave moist and light varieties; and some like dense and chewy brownies with frosting, nuts and the works.

One brownie point may unite us all, and that’s a delectable brownie that happens to be lighter in both fat and calories, without any sacrifices of flavor or texture. It is cause for minor celebration (even more so in January).

I think that a brownie should be able to stand on its own or get gussied up with equal ease. It should also have a deep chocolate flavor, a texture that won’t disintegrate (actually, a little roof-sticking is good) and a thin crust on top. This holds true for my no holds barred/double the butter and chocolate brownies as well as my enlightened variation below.

Once the brownies are warm from the oven, the perfect match is milk. A cold glass is always good, but to ward off the chills, try a steaming mug-full of a vanilla-honey steamer. Heat a mug of milk with honey and vanilla to taste, then whirl in a blender until frothy. Be sure to do any such blending one mug at a time; overfilling the blender with hot liquid will create a vacuum, forcing a winter wonderland of milk on the walls (could it be I’m speaking from experience???). Enjoy.

Pumpkin-Apple Butter with Honey, Ginger & Cardamom

Other spices, such as cinnamon or pumpkin pie spice, can be substituted for the ginger and cardamom.

1 15-ounce can solid pack pumpkin
1 medium-large tart apple (e.g., Granny Smith), peeled, cored & grated
1 cup unsweetened apple juice
1/2 cup honey
1 teaspoon ground ginger
1/4 teaspoon ground cardamom
Pinch of salt

In a medium, heavy saucepan combine the pumpkin, apple, juice, honey, ginger, cardamom and salt. Bring mixture to a boil over medium-high heat, then reduce to low. Cook, stirring occasionally, for 1 and 1/2 hours. Cool completely in pan, then transfer to an airtight container (It will keep in the refrigerator for up to 2 months). Makes 3 cups (serving size: 2 tablespoons).

Nutrition per Serving (2 tablespoons):
Calories 35; Fat 0.1g (sat 0.1g, mono 0g, poly 0g); Protein 0.2g; Cholesterol 0mg; Carbohydrate 9.2g; Sodium 11.1mg.
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)


Camilla’s Enlightened Chocolate Brownies

Dense, chewy, and rich with chocolate flavor, these fit every brownie requirement. And if you need further reason to prepare a batch, keep this in mind: dark chocolate (including unsweetened) and cocoa powder have some of the highest antioxidant levels of any foods.

4 ounces unsweetened chocolate, coarsely chopped

2 tablespoons (1/4 stick) unsalted butter

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder (not Dutch process)

1/4 teaspoon salt

4 large egg whites

3 large eggs

1 and 1/3 cups packed light brown sugar

3/4 cup unsweetened applesauce

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 cup miniature semisweet chocolate chips
Optional: 1/3 cup chopped nuts of choice (walnuts or pecans)

Preheat oven to 350°F. Spray the bottom only of a 13x9-inch baking pan with nonstick cooking spray.

Melt the unsweetened chocolate and butter in a double boiler over barely simmering water. Remove from heat.

Whisk the flour, cocoa powder and salt in a medium bowl; set aside.

Whisk the egg whites, eggs and brown sugar in a large bowl with until smooth. Whisk in the applesauce, oil and vanilla until blended. Add the chocolate-butter mixture, whisking until blended. Add the flour mixture with a wooden spoon, stirring until just until moistened. Stir in the chocolate chips.

Spread the batter into the prepared baking dish, spreading evenly. Sprinkle with nuts, if desired.

Bake 20-25 minutes or until the top of the brownies springs back when touched lightly. Transfer to a wire rack. Cool completely. Cut into 24 squares. Makes 24 brownies.

Nutrition per Serving:
Calories 146; Fat 6.7g (poly 0.6g, mono 2.6g, sat 3.1g); Protein 2.8g; Cholesterol 29.1mg; Carbohydrate 21.1g. .

(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Camilla’s Note: These brownies are excellent for the freezer. Freeze as many as you like and pop out for a quick chocolate treat when the mood (or pangs) strike.