Sorry for the lack of posting but I have been battling some allergies and a minor flu lately. SoCal weather is strange and it's sometimes cold and rainy (for a day) and burning hot back into the high 80s. It throws a wrench into doing anything productive in the kitchen. The days where I wanted to photograph my yummy eats - weather was just odd and I didn't like the look of the dark lights. I need to find some way to take better pictures with daylight savings coming upon us. I absolutely love natural light photos and figured a mini-blogging break until weather cleared was due, too.
We're almost getting towards the end of October and Halloween is almost here. I still need to buy my buckets of candy to give away to the trick-a-treaters. I love seeing the fall leaves everywhere in the rich vibrant hues, and pumpkin-baking galore has been apparent everywhere on the bloggy-sphere and also in my kitchen. I have been enjoying this wonderful batch of Godiva Chocolatier coffee of Pumpkin Spice. With the Foodbuzz Tastemaker program, I got a sample of Pumpkin Spice & Caramel Pecan Bark. It's quite delicious and has a hint of pumpkin and I've been drinking it with some of my baked pumpkin treats. Pumpkin pancakes, pumpkin spice lattes, pumpkin cookies and pumpkin bars to name a few food-coma worthy treats. It sounds kinda pumpkin-crazy right?
Confections on a Foodie Bride, and Nicole from Prevention RD yummy pumpkin cookies are both pumpkin posts that I'm almost finished writing. Theses pumpkin bars are from an old post but revamped with a new photo because they are that tasty and delicious. My sister had requested a batch of them and I wholeheartedly obliged to her sweet request. Plus, they pair wonderfully with the pumpkin coffee, too. Pumpkin coffee and pumpkin bars...totally meant for each other and the ideal way to start your day!
Go pumpkin crazy!
Adapted from Paula
Deen & from Pennies on a
1 ⅔ cups granulated sugar
½ cup vegetable oil
4 ounces applesauce
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking soda
1 cup walnuts
1 8-ounce package cream cheese, room temperature
½ cup butter, room temperature
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees and grease a 9x 13 baking pan.
In the bowl of the stand mixer, mix the eggs, sugar, oil and pumpkin until light and fluffy.
In a medium bowl, stir together the flour, baking powder, cinnamon, salt and baking soda. Gently pour flour mixture into pumpkin mixture and mix until incorporated and smooth.
Add the mixture into the prepared baking dish and spread it out evenly.
Bake for 30 minutes. Let cool completely before frosting.
Prepare the icing while waiting for the pumpkin bars to cool. In the bowl of the stand mixer, combine the cream cheese and butter and mix until smooth. Add the sugar slowly until you reach the desired consistency. Stir in the vanilla.
Spread cream cheese frosting on cooled pumpkin bars. Cut into bars.(Or whatever amount you want to share with others.)
Disclosure: As part of the Foodbuzz Tastemaker Program, two samples of Godiva Chocolatier coffee were given to me
and these opinions are my own for Godiva Chocolatier Coffee.
Review: Something simple and sweet to start your pumpkin-filled days right...filled with Pumpkin-yumminess!