Gooey Pumpkin Bars

Holy Fall... where did my Summer go.... started on Wednesday the 24th.

This blog was going to be finished on Thursday, but that did not happened. I took Friday as a vacation day, to get some stuff and go boating with my husband. I ran and went to yoga, got just a few things done. We did go boating, it was about 83 degrees and just beautiful. We had an absolutely wonderful day.

This is my cocktail on the back end of the boat. 

I did  not go into the water and neither did the cocktail,
To cold for me, but the sun felt fabulous

My Coconut Ginger Fizz

Makes 2 drinks

2 shots of coconut vodka

1 bottle of Sobe Coconut Life water

1 can of Schweppes Diet Ginger Ale

ice.

Add all ingredients together, stir, and pour over ice into 2 nice size glasses. 

The Only calories are from the Vodka. Light and Refreshing. 

The perfect summer - Early fall drink

I made I pan of  these pumpkin bars for 2 events. This base is similar to a prior blog (12/13/13 ).This is an easy recipe, any novice baker can whip these up. You could cut this recipe in half if you wanted to. I made the full pan, and everyone devoured them. The first tastes of Fall are always the funnest. 

I pulled out one of my Fall dishes. 

Always trying to improve my photo skills. 

There is room for loads of improvement

Gooey Pumpkin Bars
modified from pickypalate.com
Ingredients
1 box Yellow cake mix
2 large eggs
8 tablespoons (1 stick) butter, solftened
15 ounce can pumpkin puree
8 ounces marshmallow creme
14 ounces sweetened condensed milk
1 large egg
1/2 cup cinnamon chips
1/2 cup pecans, chopped

Directions
Preheat oven to 350 degrees. Line a 9 x 13 baking pan with foil and spray with cooking spray.

Place cake mix, eggs, butter into large bowl with a paddle attachment. Mix until well combined. This will be like thick cookie dough. Place dough into pan. Spray your hands with cooking spray and smash down the dough. Cover the entire bottom of the pan.

Place pumpkin puree, marshmallow creme, and condensed milk into mixing bowl. Blend until fully incorporated. Pour over the entire crust. Gently drop the cinnamon chips all over the pumpkin mixture. Then place the pecans over the chips. Place in the oven and bake for 50-55 minutes. Center will be somewhat soft, but will set up while it cools

Let cool completely and serve. EAT up my Fall Friends

There is 1 egg not photographed.

It went all rogue on me and ended up on the floor. Augh.

I love Cinnamon chips. . I could really eat the whole bag.

I would allow myself one at a time. Otherwise, I would have 

needed another bag... I keep my chips in the freezer,
they really last a long time in there. Cost effective

The cake, 2 eggs and softened butter

The pumpkin batter and then the cinnamon chips
There are small lumps of marshmallow creme throughout

Chopped pecans and ready for the oven

Baked for 55 minutes.
These are deep size pieces. If you went with a
10x14 pan. I would think 45 minutes would be enough time

Delicious and heavenly pieces of Fall goodness. 

Pumpkin Swirl Bread

I was looking for recipes yesterday instead of working on my Christmas Cards. Bored. I found several recipes for better dinners. Wow, I have been making the same crap (food) over and over. I had a last ditch for Fall for some orders for Thanksgiving. Then pumpkin is gone and bring on Christmas.

I forgot how beautiful and delicious this bread is and I do not like pumpkin. I am sending to my Florida sister. I miss her and she is very busy these days. Sending love from home. Not a mediocre, this is a show piece. I used my large loaf pan, and it was full. You could possibly make two small pans (8x4) and not fill all the way and still have something to give.

Pumpkin Swirl Bread
adapted from Blogs.babble.com
Ingredients

5 tablespoons softened butter
1 cup brown sugar
1/2 cup granulated sugar
3 large eggs
1 15 oz can of pumpkin
1/4 cup of milk
2 3/4 cups of flour
2 teaspoons of baking powder
2 tablespoons of pumpkin pie spice
8 oz of cream cheese
1 egg
1/3 cup sugar

Topping- 1/4 cup granulated sugar and 1 teaspoon cinnamon. MIXED (optional)

Directions

Preheat oven to 350 degrees. Spray with baking spray or butter 1 large 9 x 5 loaf pan. Set aside

In a mixing bowl with a paddle attachment, beat together butter, brown sugar and 1/2 cup of granulated sugar until fluffy. Add in eggs, one at a time, add in pumpkin and milk and mix. Add dry ingredients at once and mix through.

In a second mixing bowl, beat together the cream cheese, egg and 1/3 cup of sugar. Set aside.

In your large loaf pan, Pour in a thin layer of the pumpkin batter into the bottom of the pan. Spoon half of the cream cheese filling over the pumpkin. Spoon almost all the the pumpkin batter of the cream cheese filling. Spoon the rest of the cream cheese over the pumpkin. Cover with the remaining pumpkin batter and ever so slightly swirl the top only. DO not dive into the batter. Sprinkle with the Cinnamon-Sugar topping.
Bake for 60-70 minutes or until toothpick comes out clean.

Let cool for at least a 1/2 hour. Invert and place on plate.

Just some basic ingredients

Ugly good kind of batter

That is one large loaf of Pumpkin Bread

LOOK at all of that moistness.  Yummy delicious

ALSO -- my Christmas cards are getting SO close to being done..

Pumpkin Dump Bars

The name of this recipe is not pretty, but taste wins this battle. I am not the pumpkin eater, but these bars are SO up my alley. They are just a great combination of flavors. They will last for two or three days, if you are hiding them. Futhermore, they are easy. What more do you want in life. My Friend Mary, said they would be better than Pumpkin Pie. You could ALWAYS squirt some whipped cream on each of these bars and serve as a Proper dessert.

Chocked full of fun fall flavors

I think I need to buy this stuff in bulk.

Pumpkin Dump Bars

Came off a Facebook recipe post

Ingredients

1 15 oz can pumpkin puree

1 10oz can evaporated milk

1 cup light brown sugar

3 eggs

3 teaspoons pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter, melted

1 cup chopped pecans

1/2 cup toffee bits

Directions

Preheat oven to 350 degrees. Line a 9 x 13 pan with tin foil. Lightly spray foil with Pam. 

In a large bowl, mix in pumpkin puree, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine. Pour in the prepared pan. Sprinkle the entire box of cake mix on top of filling. Follow with the nuts and then the toffee bits. Pour the melted butter over the top of everything. DO NOT MIX OR STIR. Place in oven and bake for 45-50 minutes. Until the center is set and edges are slightly browned. Let cool completely and store in the refrigerator. 

 What does not taste better with some Toffee Bits

Everything is poured on top of the Pumpkin batter, Simple layers of different flavors

EASY Peasey.... ok, not a word, but you can whip this easy dessert up
for any party or event. Whip cream or Ice cream on top would be the BOMB.

Pumpkin Chocolate Chip Cookies

Fall is here. And of course, in the Chicago land area, we are still holding on to late Summer. 80's again today and I am still sporting sandals to work. Maybe next Tuesday, October 1st, things will have to change. On Thursday, I went to a monthly biker party. They are ok, but I wanted to see a few friends I was missing. I brought this tray to the party. I really should have taken a picture at the end of night. Probably 3 cookies left on it. Gone, devoured, and greatly enjoyed by all, even some random strangers. That is the FUN of bike night.

beer, cookies and conversation...

Soft flavorful morsels of Fall flavors

I have been making this recipes for six years. I once had a neighbor lady that made these cookies. Things changed and we stopped being friends. She has since moved away. I am not a pumpkin fan, but these are very good cookies. The combination of flavors really enhance these cookies.

Pumpkin Chocolate Chip Cookies
adapted from former neighbor lady

Ingredients
1 cup butter, softened
1 1/2 cup granulated sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract
2 3/4 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 cup mini chocolate chips

Directions
Pre-heat oven to 350 degrees. Line baking sheets with Silpats or parchment paper. set aside

In a large mixing bowl with a paddle attachment, place butter and sugar until light and creamy. about 5 minutes. Add in pumpkin and vanilla, and mix. Add in egg and mix. Add in all dry ingredients and mix in. Hand mix in the mini chocolate chips.

Scoop on a sheets and bake for 10-12 minutes. Once baked, let rest in pan for 5 minutes. Very soft cookie. Move to a cooling rack. When storing, place between wax paper.

 

nice amount of batter. Very soft, but the do  not spread

 



I had so many people that were HUGELY surprised with the Flavors