Thursday, December 31, 2015

Pumpkin Bars

These pumpkin bars are very moist and delicious.  Since they are made in a jelly-roll pan, these are great to make for a crowd.

3 eggs
1 1/2 cups sugar
1 cup vegetable oil
1 (29 oz) can 100% pure pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp salt

Cream Cheese Frosting:

1 (8 oz) pkg cream cheese, softened
1/2 cup butter, softened
1 tsp vanilla
3 to 4 cups powdered sugar
1/2 cup to 3/4 cup chopped walnuts or pecans, optional

Preheat oven to 350.  Beat together the eggs, sugar, oil and pumpkin on medium speed until light and fluffy.  In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.  Hand mix the dry ingredients into the pumpkin mixture just until combined.  Spread the batter into a greased 15" x 10" jelly roll pan.  Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean.  Let cool completely. 

For the frosting, beat the cream cheese and butter until smooth.  Add vanilla.  Add the powdered sugar a little at a time, beating until the mixture is smooth.  Spread the frosting on the cooled pumpkin bars.  Cut into squares and serve.  You can decorate the top with chopped walnuts or pecans.



Take-Along Cake

Rich, chocolaty and oh, so delicious.  This cake would be great served with a big scoop of ice-cream. 

1 package chocolate cake mix - Use your favorite  (I used a German chocolate cake mix)
1 package (12 ounces) semi-sweet chocolate chips
1 cup miniature marshmallows
1/4 cup butter or margarine, melted
1/2 cup firmly packed brown sugar
1/2 cup chopped pecans or walnuts

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan.

Prepare the cake mix following the package directions.

Add chocolate chips and marshmallows to the batter.  Pour into pan.  Drizzle the melted butter over the batter.  Sprinkle with brown sugar and top with nuts.

Bake for 45 to 55 minutes.

Cool on wire rack.