A weekend of baking: Pumpkin brownies, pumpkin hummus and cranberry-apple bread

The season for fall and holiday gatherings has begun, which means making lots of food to bring to those events. This weekend I wrote one new recipe and tried two others. I recommend both the pumpkin brownies and pumpkin hummus, especially if you like all things pumpkin. My cranberry-apple bread also tasted pretty good, though I added some more oil to the recipe below because it was slightly dry. Also, I would fill the loaf pans only halfway, because this bread grows quite a bit as it's baking. Enjoy the fall recipes!

Pumpkin brownies: These are more pumpkin than chocolate, but they aren't super sweet and are a great alternative to the usual sugar-heavy Halloween desserts. I changed the recipe a little: I increased the cocoa to 1 T and the cinnamon to 3/4 tsp. I also used 2 T ground flaxseed in place of one of the egg whites. Last, I added 1/4 tsp vanilla and 1/4 tsp ground cloves. I left them in the oven for about 25 minutes because they looked too soft before then.

Pumpkin hummus: This is a mild hummus and the pumpkin flavor is subtle. Perfect with honey-wheat pita. I used canned pumpkin (1 cup) and garbanzo beans (1 can), and water instead of pumpkin juice. I also mixed in a little more olive oil right before serving.

Cranberry apple bread

1 cup apples, chopped
3/4 cup whole cranberries
3 T canola oil
4 oz unsweetened applesauce
2 T ground flaxseed 
2 eggs
1/3 cup agave nectar
1/3 cup sugar
1 T molasses
1/4 cup milk or soymilk
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup white flour
1 cup wheat flour
1/2 cup chopped walnuts (optional)

Beat eggs and mix in agave, sugar, molasses, applesauce, milk, flaxseed and oil. Mix in spices, baking soda, baking powder and flour. Fold in apples, cranberries and walnuts, and pour into large loaf pan. Bake at 350 degrees for about 50 minutes or until toothpick comes out clean.

(Recipe by H. Farrell)

Curry sweet potato wedges

This is one of those really easy, really tasty dinner sides. I tried two different combinations of spices and both of them were good, but the curry was my favorite. Experiment with other flavors to match the rest of your menu.

Curry sweet potato wedges

Sweet potatoes, cut into wedges (the thinner they are, the less time they take in the oven)
Olive oil
Indian curry
Paprika
Turmeric powder
Black pepper
Salt

Toss potatoes in enough olive oil to coat the sides. Toss again with a generous amount of curry, pepper and salt, and some paprika and turmeric. Spread in a glass dish and roast at 425 degrees for about 45 minutes or until soft (test with a fork). 

For a different flavor, toss potatoes with oil, lemon juice and za'atar.

(Recipe by H. Farrell)

Shenandoah at dawn: worth the early wake-up call

One good thing about the later sunrise is that I could get up at only 5 a.m. and be on Skyline Drive to see the morning mist and low sun transforming Shenandoah's already-beautiful overlooks. Another plus for early starts: I could finish a five-hour hike and still have time to enjoy the area's orchards and vineyards.

This visit to the park I made on my own, and the Overall Run hike got points for solitude, especially so early in the day. I met a few small groups of hikers -- mostly at the two waterfall overlooks -- but on much of the trail I was wondering just how many bears live in Shenandoah's backcountry. I admit I started singing out loud on more than one occasion. The hike itself is not easy. It's pretty much a steep down for about three miles (which you then have to walk up on the return), but the view of Overlook Run Falls is amazing. On a purely practical note: the park stations aren't open that early -- bring toilet paper and plastic bags to carry it out.

The drive home brings you past numerous farms and vineyards, many right off the highway. I stopped at Stribling Orchard in Markham, Va. If you're looking for apples, this is the place (they have tons of trees). If you're looking for a peaceful stroll through an orchard, this isn't it (the place was packed -- apparently it's popular). Down the road a few miles from Stribling is Aspen Dale Winery. This is the first tasting I've done that paired each wine with a complementary food. Their wine is good anyway (they have awards to prove it), but the pairings make it all the better. Altogether, the day made for a great start to autumn.

(Photos by H. Farrell)