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The Epicurious Cookbook Spotlight: Chocolate Pumpkin Brownies and Carrot Ice Cream

November 30, 2012

Surely, by now, you've already purchased a copy (or two or three) of The Epicurious Cookbook. But in case you haven't, perhaps these next two Epicurious members' recipes will do the trick. Shahron Perry Murphy's Chocolate Pumpkin Brownies not only makes good use of the seasonal favorite--pumpkins--but this particular dessert is easily adaptable for vegans. Just substitute carob for the chocolate, simple as that. As for the best way to enjoy these luscious brownies? "I usually serve these brownies when they're still warm. Pour yourself a big glass of milk and dig in!" The Carrot Cake Ice Cream recipe comes our way, thanks to Lorelei Lee. The name's a bit of a misnomer: there's no carrot cake in there, per se. But the flavors that result are very much like that of a frozen carrot cake with its traditional cream cheese frosting. In place of the ground ginger, try using some finely chopped crystallized ginger for some zingy bites. If you're already cooking from the cookbook, what's your favorite recipe so far?


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