Pumpkin-Brownie Strata with Mascarpone Buttercream Frosting -- and wedding bells

This morning, as I was lounging around in my pajamas, enjoying the day off and busying my mind by thinking of all the things I should be doing--showering, eating, moving--I suddenly heard the joyful tune of "When the Saints"--buzzz, buzzz--"Go Marching In"--buzzz, buzzz--coming from my cell phone, which was also vibrating furiously across the coffee table. And I was delighted to discover that it was Jen B calling to tell me that SHE'S *ENGAGED*!

This made me so happy that I could not end the day without sharing this delightful dessert I created after I had an unexplainable but welcome craving for pumpkin and chocolate, which also inspired the work of art posted just before this--a little joy to celebrate a *VERY BIG JOY*! It takes two very individual and very special flavors, and combines them with a layer of what is mostly a combination of butter and sugar and a delicious Italian cheese. Which is not very unlike marriage. Except for mine, as my husband is allergic to dairy, and so our marriage is more like a combination of select brands of margarine and sugar and no cheese--not even the delicious Italian kind. But I'm sure it's healthier that way.

Pumpkin-Brownie Strata with Mascarpone Buttercream Frosting

PUMPKIN
1 C pumpkin puree
1 egg
2 C sugar
1 1/3 C flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves

Preheat oven to 350 degrees. Grease and flower a 9 x 13" pan.
Combine pumpkin, egg and sugar in a large bowl. Sift together flower, baking soda, salt, cinnamon, ginger and cloves. Add flour mixture to pumpkin mixture and mix until combined. Spread evenly in pan.

Bake for 30 - 35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.

BROWNIE
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
2/3 cup vegetable oil
1/2 cup boiling water
2 cups sugar
2 eggs
1 1/3 cups flour
1 teaspoon vanilla
1/4 teaspoon salt

Preheat oven to 350 degrees. Grease and flour a 9 x 13" pan.
Stir together the cocoa and baking soda in a large bowl. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Add flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan.

Bake for 35 - 40 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely on a wire rack.

MASCARPONE BUTTERCREAM FROSTING
16 ounces mascarpone cheese*
1/2 C butter, softened
2 C confectioner's sugar, sifted
1 tsp vanilla extract

Cream together mascarpone and butter. Mix in vanilla. Gradually add sugar, combining thoroughly.

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Spread a thinnish layer of frosting on top of the brownie layer--enough to use as a glue. Place the pumpkin layer on top of the brownie layer. This is easier said than done. Frost the pumpkin layer--and don't be stingy, either. Cut into squares or rectangles or stars and serve!

* You can use cream cheese if you can't find mascarpone (say it: mas-car-PONE-ay)--but it's not nearly as fancy-sounding (or tasting).