Pumpkin Spice Brownies

I love fall.

I love when the leaves start to change and the chill creeps back into the evening air.

I love bringing my hoodies back out and snuggling under warm blankets.

I love the flavors of fall - - especially PUMPKIN!

I really can't believe I have yet to share a pumpkin recipe with you all. I have been so busy over the past month and haven't been able to put the time into my kitchen that I have been wanting. (My hips are forever grateful!) Sadly, I missed my blogiversary ... I looked back at my first post and really can't believe it's already been a year. I have learned so much. You guys have taught me so much! I am enjoying this journey so much!

Since I started this blog off in a fall month with a fall recipe, I thought it appropriate to blog for my blogiversary something seasonal. I actually made these brownies for work. We had all sorts of Halloween festivites on Friday and so I thought I would bring some treats in to share with my co-workers. (something other than a Twix or Reese's hehe)

My inspiration for these brownies came from wanting something quick and wanting to use ingredients I had on hand. Last year when the Pumpkin Spice Hershey Kisses came out, I stocked up not knowing if they would be back this year. I put 4 bags in my deep freezer "in case of emergency" lol! Sure enough they have come in handy!

I got to thinking of things I could do with my brownie box mix, and that's when I remembered the Pumpkin Spice Kisses! I had remembered reading things from other bloggers about this combination and thought I would try it out with my store bought brownie mix. These brownies were AMAZING!! No one would have guessed they came from a box! I loved the flavor of the brownies and I am so glad I didn't labor over a "from scratch" recipe! Don't knock the box mix :o) I hope you will try these out, they were a HUGE success!

Pumpkin Spice Brownies

(from the kitchen of Liesl)

1 box of Betty Crocker Hershey's Ultimate Fudge Brownie Mix

2 teaspoons of pumpkin pie spice

1/2 teaspoon cinnamon

1 bag of Pumpkin Spice Hershey Kisses, unwrapped

Preheat oven to 350 degrees.

Prepare brownie mix according to the back of the box. Add the pumpkin pie spice and cinnamon to prepared brownie mix. Spray a 9x13 glass baking dish with non-stick cooking spray. Spread brownie mixture into dish.

In a microwavable safe dish, heat Pumpkin Spice Hershey Kisses about 30 seconds, stir. Continue heating at 30 second intervals until chocolates are melted. Watch carefully so they do not burn.

Spread melted kisses over top brownie mixture. Using a knife, swirl the melted kisses into the brownie mixture creating a marbled effect.

Bake brownies for about 30 - 40 minutes or until a toothpick inserted comes out clean. Let cool completely before cutting.

**Here's a little trick:

Line the baking dish with foil first (don't forget to spray the foil with non-stick cooking spray). Pour brownie mixture over foil. When the brownies are done baking (and have cooled completely, you can easily lift the brownies out by pulling up on the foil. This makes it so much easier to cut the brownies!**

Andes Mint Pie

Yes, this was just as good as it looks!!

A friend of mine had a birthday coming up, it is actually March 14th (Happy Birthday Jamie!). She really doesn't like anyone to acknowledge her birthday at all, silly girl. I love making a big deal out of people's birthdays! It's the one day a year where it can be all about them! Plus doesn't it just make you feel special to have people hoot and holler over you one day? It does me! So I figure it needs to be that way for everyone else!! Especially for people that don't like all the fuss, that makes it even more fun!!

I really wasn't sure what to make for Jamie, but I knew I wanted to do something different. Actually that seems to always be my reason for every occasion, trying to find something new and different. I had remembered reading about these Andes Mint Pie's awhile back and it reminded me of the Olive Garden dessert they used to have on their menu. I don't remember if it was actually called Andes Mint Pie or not, but I remembered it being good! So I did some research on it and sure enough, people all over the Internet have recreated this taste bud treasure!

So I thought I would give it a try for Jamie...note to self I need to always remind myself to STOP doing experimental recipes for special occasions!!! LOL Although this turned out amazing and tasted delicious (which is really all that counts in my book!) the presentation of the mousse was not what I thought it was going to be. It actually wasn't as stiff as I would have liked it. (I am not sure if I didn't cook the yolks enough or beat my whites enough...but I am sure it was in one of those steps!) It looked perfect in the pan... but as soon as I took it out of the springform, the mousse went down the sides (and on the counter!! LOL). It was a mess for sure, but no one cared and it was all gone in about 5 minutes, maybe less!

Andes Mint Pie

(from recipes-from-friends)

Mint Mousse:

1 c Andes Mints, chopped

6 Eggs, separated

3/4 c Heavy Cream

Mousse Directions:

In microwave, for about 15 seconds, melt mints. Put egg yolks in top of double boiler and whisk until pale yellow and frothy. Add melted mints and mix until combined. The mix will get stiff. In a separate bowl using a mixer, beat egg whites until stiff. Fold the egg whites into the mint and egg yolk mixture a little at a time. Whip up the heavy cream with a mixer until thick. Fold this into the mint mixture a little at a time.

Chocolate Pie:

1 box Brownie Mix

1 c Semi Sweet Chocolate Chips

1/4 c Milk

1 pkg Andes Mints Mint

Mousse Pie Directions:

Prepare brownies according to package directions. Pour batter into lightly greased springform pan. Bake according to package directions.

To Assemble Pie:

Top cooled brownie with mint mousse and refrigerate. Heat the milk in a pan on the stove. Add the chocolate chips and melt, constantly stirring over low heat until it makes a chocolate sauce. Top the cooled pie with the chocolate sauce. Decorate with Andes Mints.

**I didn't drizzle the chocolate sauce on top, I actually thought that would be too much. So I just chopped my extra Andes Mints in the food processor and sprinkled them on top. I think I liked that better! So if you decide to do it this way, just follow the same steps but skip the chocolate sauce part. Also, you certainly could go with homemade brownies, but I was running short on time (because I am getting ready to go on vacation, so I won't be posting for awhile, but promise to return soon!) and used the short cut!**