Cinnamon, cloves, nutmeg, and ginger all combined in a richly chocolate brownie, who could ask for more? This recipe is based on a Martha Stewart Living brownie recipe, but with my own spicy twist. The secret to moist, soft brownies is in the eggs and butter. Never skip or use “lite” butter or egg substitute, and make sure your butter is unsalted and eggs are room temperature. Oil is not an appropriate substitute for good, old-fashion sweet cream butter.

I’ve seen posts and questions about preventing brownies from cracking, but I think that is just the nature of a brownie. It’s meant to crackle a bit on top, but if it is really bothersome, cover it up with powdered sugar or frosting. Try the Quick Chocolate Glaze (see below).

1/2 cup (1 stick) unsalted butter
3 oz bittersweet or unsweetened chocolate, coarsely chopped
1 cup sugar
2/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2 large eggs
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp salt
1/8 tsp ground cloves

Preheat oven to 325F and prepare an 8-inch square baking pan with butter or waxed paper.

Over low heat, melt butter and chocolate together, stirring until smooth. Remove from heat and stir in remaining ingredients.

Pour batter into prepared pan. Smooth top with rubber spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Cool on a wire rack. Cover with Quick Chocolate Glaze (optional) and cut into squares.

Quick Chocolate Glaze

1 cup semi-sweet chocolate chips
2 tbsp unsalted butter
2 tbsp light corn syrup
1-2 tsp hot water

Combine chocolate chips, butter, and light corn syrup in a small saucepan over low heat. Stir frequently until mixture is melted and smooth.

Remove from heat and stir in hot water, about a 1/2 tsp at a time, until glaze is desired consistency and can be spread over brownies.

Pears and parsnips are in season during the fall, but also work well in the winter. Parsnips will be easy to find, but use a careful eye to avoid pears that are past their prime as the selection will be picked over this time of year. This recipe comes from Everyday Food magazine and originally called for chicken thighs and legs, but I substituted boneless, skinless chicken breasts. The recipe also calls for 1 large parsnip and 1 large white turnip, but I used 2 large parsnips instead. I am going to post the recipe as I prepared it.

2 large parsnips, peeled, halved length-wise and cut into 1 1/2 inch lengths
2 small or 1 large red onion, cut into 1 inch wedges
2 tbsp red-wine vinegar
2 tbsp olive oil, divided
1 tsp dried thyme, divided  
2 tbsp fresh or 2 tsp dried parsley
salt and pepper
4 boneless, skinless chicken breasts
1 tbsp honey
2-3 medium to large pears, firm but ripe, halved, cored, and cut into 1/2 inch wedges

Preheat oven to 375F

On a large, rimmed baking sheet, toss parsnips and onions with vinegar, 1 tbsp olive oil, and 1/2 tsp thyme. Season with 1/4 tsp salt and 1/8 tsp pepper.

Season chicken breasts with salt and pepper. Rub parsley and remaining 1/2 tsp of thyme on chicken. Push vegetables to edges of baking sheet and arrange chicken breasts in the middle. Bake 20 minutes.

Meanwhile, in a small bowl, combine honey and remaining 1 tbsp olive oil. After 20 minutes, brush chicken with honey glaze. Toss pears with vegetables and bake an additional 10-15 minutes, until pears are warmed through and chicken is no longer pink. Serve immediately.

Shown below served with Vigo’s Yellow Saffron Rice:

If you have had enough of plain potatoes, try this Jenn Original Recipe using sour cream and rosemary to spruce up your spuds. You could certainly use low-fat or fat-free sour cream and milk, but the richer the ingredients, the richer your potatoes will taste. Fresh rosemary can be substituted for dried, but be sure it is finely chopped (use about 1 tbsp).

2 lb potatoes, any variety
1 cup sour cream
1/2 cup milk
1 tsp dried rosemary, crushed
1/4 tsp salt

Wash and scrub potatoes. Peel if desired and cut into 1-inch chunks. Place potatoes in a large stock pot and cover with water (the water line should be at least an inch above potatoes). Set over medium to medium-high heat and cover. Bring to a boil. Reduce heat and simmer 20-30 minutes, until potatoes are very tender.

Drain potatoes and return to pot. Add sour cream, milk, rosemary, and salt. Whip potatoes using an electric mixer on high speed for several minutes, until potatoes are very smooth and all ingredients are combined. Serve immediately.

James sent me a great website with 50 autumn recipes to make in a crockpot. The first recipe listed was for hot cider, but with a slight twist. Inside of traditional apple juice, this beverage uses apricot nectar combined with spicy nutmeg and cinnamon sticks. Visit the website for more information and recipes here at Keeping the Castle. The original recipe comes from About.com. This recipe can be halved. We made this tasty drink for Thanksgiving, but it would be great at any holiday party…just set the crockpot on the table and let guests help themselves to a glass of cheer.

36 oz (4 1/2 cups) apricot nectar
2 cups water
1/4 cup lemon juice
1/3 cup sugar
1/4 tsp cloves
2 (3 inch) cinnamon sticks

Combine all ingredients in a 4 quart or larger crockpot. Stir well and set crockpot to low. Heat for 2-3 hours, stirring halfway through.

Serve with a cinnamon stick if desired.

A combination of winter baking and fall flavor, these cookies are sure to please. This recipe comes from Cake Mix Cookies by Camilla V. Saulsbury, and uses fresh pears and nutmeg with vanilla cake mix to create soft, tasty cookies. Pears are still in season, but not for much longer…so don’t delay trying these fruity delights. Creamy icing with the subtle, slightly nutty taste of browned butter provides the perfect winter comfort food. No need to peel the pears as baking will soften the skin, but be sure to scoop out the core. The original recipe calls for 1 cup finely chopped pecans sprinkled on top of the cookies, but I left them out due to a lack of availability and personal preference.

Can’t get your hands on pears? Use fresh cranberries and substitute ginger for nutmeg, or try peeled apples and use cinnamon instead of nutmeg. Substitute equal amounts.

1 box (18.25 oz) vanilla cake mix
1/2 cup (1 stick) unsalted butter, softened
1/4 cup packed light brown sugar
2 large eggs
3/4 tsp ground nutmeg
1 1/2 to 2 cups coarsely chopped pear (about 2 medium)
Browned Butter Icing (see below)

Preheat oven to 350F and coat baking sheets with cooking spray.

In a large bowl, place half the cake mix, butter, light brown sugar, eggs, and nutmeg. Blend with an electric mixture for 1-2 minutes on medium-high speed until smooth. Using a wooden spoon, stir in remaining cake mix and pears until all dry ingredients are moist and pears are well incorporated.

Drop by rounded teaspoons on to baking sheets, spaced 2 inches apart. Bake 10-13 minutes on until cracked in appearance and just barely set in the center. Cool 1 minute on baking sheet before transferring to a wire rack with a spatula to cool completely. Prepare Browned Butter Icing and spread over cookies.

Browned Butter Icing

6 tbsp unsalted butter
3 cups powdered sugar, sifted
1 1/2 tsp vanilla extract
2+ tbsp milk

Melt butter in a saucepan over medium heat. Continue to heat until butter begins to brown slightly (be careful, it can burn quickly). Remove from heat.

Stir in powdered sugar, vanilla, and 2 tbsp milk. Continue to add milk 1 tablespoon at a time until mixture is spreadable. Stir well until smooth. Spread over cooled cookies.