Art of the Brush and Art of the Spoon

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Beautiful food comforts the body, and beautiful art comforts the soul. Both arts invite inspiration and transform the seemingly mundane into something extraordinary.

Hi there,

Today’s post is a collaboration between my friend, Tina Kemps and me. Tina is a talented artist and will from time to time lend her artistry to my recipes. I am super excited to share this space with her. Please let me introduce you to her,

Tina Kemps is a highly regarded local artist with a strong presence in South Jersey and Philadelphia. I will let Tina tell you more about herself: ” My passion for painting was ignited during my formative years in high school. Although my life’s path initially shifted towards nursing school and subsequently working with disabled children and young adults, I maintained my connection to the art world by pursuing various art classes.
However, during my retirement, I found my way back to my true calling in painting. I am truly fortunate to have had the opportunity to pursue not one but two fulfilling careers that never felt like work. Over the years, I have worked with various mediums and techniques, but watercolor and acrylics have captured my heart and guided my creative expression.
Today, I am thrilled to embark on a collaborative journey with my dear friend of over four decades, Bernadette Laganella. Together, we aim to merge the realms of food and art, creating a harmonious celebration of the Art of the Brush and the Art of the Spoon. ” You can contact Tina at Tinakemps781@gmail.com for more information about her art.

I created this dessert with the idea of shaking up some Thanksgiving standards. The idea behind this recipe is to replace your regular pumpkin pie. It is the marriage of a brownie and pumpkin cheesecake. I hope you try it and enjoy it. Even my pumpkin hating family members went back for another slice.

Pumpkin Cheesecake Brownie Crunch

Recipe by Bernadette and Art by Tina Course: DessertCuisine: AmericanDifficulty: Moderate
Servings

8

servings
Cooking time

1

hour 

A delicious combination of brownies, pumpkin cheesecake, and Heath Bar Crunch

Ingredients

  • 1 small can 1 pumpkin puree

  • 8 ounces 8 cream cheese, softened

  • 1/2 cup 1/2 light brown sugar

  • 1 teaspoon 1 vanilla extract

  • 1/4 teaspoon 1/4 nutmeg

  • 1/4 teaspoon 1/4 cinnamon

  • 2 large 2 eggs

  • 1 cup 1 Heath bar crunch (crushed)

Preparation

  • Preheat your oven to the temperature specified on the brownie mix box.
  • Prepare the brownie mix according to the instructions on the box. Pour the batter into a greased 9×13-inch baking dish.
  • In a medium bowl, combine the cream cheese, pumpkin puree, sugar, vanilla extract, nutmeg, cinnamon and eggs. Mix until smooth and well combined.
  • Pour the pumpkin cheesecake mixture over the brownie batter in the baking dish, spreading it evenly.
  • Bake in the preheated oven for the time specified on the brownie mix box, or until a toothpick inserted into the center comes out mostly clean.
  • Remove the baking dish from the oven and let it cool completely on a wire rack.
  • Cool for 5 minutes and then sprinkle the crushed Heath bar crunch evenly over the top of the pumpkin cheesecake layer.
  • Once cooled, cut into squares and refrigerate before serving.

Notes

  • I used a tart pan for baking, which made the removal from the pan very easy. I found that I had to cook the tart longer than the directions on the box. I kept checking the tart and adding 5-minute increments until a tooth-pick came out clean.

Here are pictures of the tart before and after baking –

Thank you, Tina, for joining me on the collaboration of the art of the brush and the art of the spoon. I know many of you may like to contact Tina to inquire about purchasing her art. Tina can be reached at: Tinakemps781@gmail.com.

28 responses to “Art of the Brush and Art of the Spoon”

  1. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    Sounds very delicious.

  2. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    Love this – culinary art two ways! Sharing!

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I can’t say I’m a pumpkin hater, maybe just indifferent, but this looks really tasty and anything on top of a brownie has my vote!

    • Thanks Dot. I am going to be giving cooking classes to adults with Downs Syndrome and wanted to devise something that I could teach in 2 hours. So, I am going with this recipe. I want to suggest that they have the talent to bring a dish to the Thanksgiving Celebration.

  4. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    What a delightful post the pumpkin brownie looks delicious 🙂

      • CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
        CarolCooks2 says:

        Yes it is thank you, Bernadette 🤗

  5. Two friends that have a gift! I love your pumpkin brownie recipe!

  6. Wow–brownie and pumpkin cheesecake. Sounds amazing! I love the combination of art and recipes–these are beautiful. Thank you for sharing this post at the Will Blog for Comments #14 linkup. Hope to see you there again next week, too.

  7. Hi Bernadette, this looks and sounds wonderful. It is lovely to meet Tina.

  8. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    Thanks for the introduction to the talented Tina Kemps, Bernadette. And thanks for the recipe. A blend of “a brownie and pumpkin cheesecake” sounds amazing. Hugs.

  9. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    This looks so tasty and love the art!

  10. I love how 2 close, long time friends can come together to collaborate on something so helpful to us all. Bern, I’ve been enjoying your recipes for a long time, and I’ve also been enjoying Tina’s art for a long time. Two beautiful souls coming together to make our world a better place is what we’re seeing here on this blog. I hope this collaboration continues for a very long time. Sending much love to you both.

  11. I love the watercolor prints! It’s great to see longtime friends collaborate on something meaningful to each. Very nice! Your brownie-meets-pumpkin cheesecake sounds delish! I love a dessert that has some element of “healthy” to it.

    • Thanks Terrie. I am going to be giving cooking lessons to young adults with Downs Syndrome and this recipe is going to be my first outing. Tina’s art is wonderful and I am hoping that some exposure here will help her reach the next level.

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