Snow blowers, hats, generators, falling tree branches, pure darkness, sirens. This pretty much sums up all we heard and saw this weekend. IN OCTOBER.
Much of our area is still without power (we’re running by generator) and isn’t due to be restored until the middle or end of this week. Schools have been canceled today, along with trick-or-treating, parades, and other activities that usually take place during clean, crisp Halloween weather.
On Saturday, the day of the storm, I promised Bella we’d bake after her nap. She was so excited when she woke up and rushed into the kitchen. Little did she know, we lost power while she was recharging her little batteries.
A while later we got the generator going, but didn’t have much time before bedtime to bake. It’s times like these when I’m glad I keep my emergency stash of cake and brownie mixes in the pantry. In about 5 minutes, there was a very happy 3 year old watching Mommy put a pan of these in the oven.
What a great October snow day indulgence (sure, go ahead and have it during the REAL winter months, too). This is also a great last minute dessert to throw together today while juggling the rest of your spooky activities!
Happy Halloween, everyone!
5 Minute Pumpkin Swirl Brownies
from Betty Crocker
For the filling:
3 ounces cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie filling)
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
For the brownies:
1 box brownie mix (enough for 9×9 pan)
1/4 cup vegetable oil
2 tablespoons water
Preheat oven to 350 degrees. Grease bottom only of 9×9 pan with cooking spray. Mix all filling ingredients together in a bowl until smooth (by hand or with mixer). Set aside.
Combine brownie ingredients in a bowl and mix. Spread 3/4 of batter in pan. Spoon filling by tablespoons over batter, then spoon remaining brownie batter over that. Use a knife to swirl for marbled design.
Bake 40-45 minutes or until a toothpick comes out of middle clean. Cool completely and cut. Store covered in refrigerator.