fall recipe!

This fall, I really want to incorporate some new recipes into my life. I want to bake a bunch, learn to make pumpkin pie, and I want Andrew to join in on the fun as well. He is such a good helper in the kitchen and he is always asking me if we can bake cookies! So I thought I would scout some yummy recipes that I want to try this season and share them with you! I am on Martha Stewart's website all the time getting inspiration for one thing or another, and her fall harvest recipes look a-m-a-z-i-n-g. I have tried some Martha recipes and while they are sometimes a little more involved than I would prefer, they are usually well worth it. I will be posting more of them as the days go by, but here is the first one that caught my eye... Pumpkin Swirl Brownies! Um, yum.

Also, my friend over at Raising Allikaye had a fun idea to share our favorite fall recipes with each other. Wonderful idea, and I hope some of you also get to try this new recipe!! :)

Ingredients
Makes 16
8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped hazelnuts or other nuts

Directions
Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture. Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don't set. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts. Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.