Monday, October 26, 2009
Pumpkin Bars With Chocolate Cream Cheese Frosting.
I really meant for this post to be devoted to the entire pumpkin. I honestly believe the pumpkin is a near perfect food. Is there any part of the pumpkin we don't use. OK maybe that stringy stuff the seeds hide in. But seriously, I adore the pumpkin. So much so that I am enlarging my small garden area next year just so I can have some real estate for a little pumpkin patch. I know that we will carve at least a dozen jack-o-lanterns every year and my husband is seriously addicted to roasted pumpkin seeds (good thing they are so ridiculously good for you) and I can't get enough pumpkin food in October and November.
Well, now you understand why we are pumpkin people at this house. I am just going to apologize that this is not going to be the post I hoped it would be. I fully intended to give you directions on cooking your own pumpkins but there are so many other better sources out there. I also fully intended to give you my husband's pumpkin seeds roasting tips. But he is being cagey and I was too distracted to take notes and so I bring you my new favorite pumpkin recipe (I have so many) given to me by my friend Christy Florence. I am not sure why these completely basic and simple pumpkin bars are so addicting. They just are. And yet, the ingredients are not the least bit fancy. I dare you to eat only one. Pretty soon the bars are gone and your children are wondering why they only got one serving. In my defense, I did half the recipe.
I did change the frosting recipe to a chocolate cream cheese frosting. I just wasn't in the mood for butter cream frosting. But from the look on Christy's face when she first mentioned this recipe, butter cream would taste just as yummy!
2 C. Pumpkin,
1 C. oil
1 1/2 C. sugar
2 C. flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp soda.
Mix well and spread on to a greased cookie sheet. Bake @ 350 for 25-30 minutes. Frost with butter cream frosting or Chocolate Cream Cheese Frosting.
Chocolate Cream Cheese Frosting
2 3oz pkgs. of cream cheese
1/2 Cup softened margarine of butter
2 tsp vanilla
4 1/1 to 4 1/2 Cups powdered sugar
1/4 Cup unsweetened cocoa powder
Beat together cream cheese, margarine or butter, and vanilla till light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Gradually add remaining powdered sugar until frosting is a spreading consistency. You will probably have some extra. Keep extra refrigerated.