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.

My Changes:
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!

Pumpkin Bars
2 C. Pumpkin,
1 C. oil
1 1/2 C. sugar
2 C. flour
4 eggs
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.

2 comments:

Chris Stewart said...

The frosting look so tasty.

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: www.tastingtoeternity.com. This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of www.fromages.com. Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.

Enjoy

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