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Pumpkin bars with cream cheese frosting

Pumpkin Bars with Cream Cheese Frosting

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Pumpkin bars with cream cheese frosting

Best tender and moist Pumpkin Bars

These Pumpkin Bars with Cream Cheese Frosting are super moist and tender with the perfect frosting to make it DELISH.

They are so easy to bake up for family, parties, and not just for fall treats either. 

Because they freeze so well, you can have them on hand for guests who drop in.

You’ll love how simple they come together and how fabulous they taste. 

 

 




 

Pumpkin Bars with Cream Cheese Frosting

Ingredients:

Bars – 1 egg

1 cup granulated sugar

2/3 cup brown sugar

1 cup vegetable oil

15 oz. can pumpkin

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. cinnamon

1/2 tsp. salt

1 Tbl. pumpkin pie spice

1 tsp. cinnamon

1/8 tsp. ground cloves

Frosting –

8 oz. cream cheese, softened

1/2 cup butter or margarine, softened

3 cups powdered sugar

1 tsp. vanilla

1-3 Tbl. milk

Directions:

Heat oven to 350 degrees. Prepare a 13×10” baking pan, or a jelly roll pan, preferably with parchment paper and coated with non-stick spray.Pumpkin Bars 1Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla and pumpkin until well combined.Pumpkin Bars 2In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, salt, pumpkin pie spice, cinnamon and ground cloves.

Add the dry ingredients to the pumpkin mixturePumpkin Bars 3Mix at low speed until thoroughly combined and the batter is smooth.Pumpkin Bars 4Spread the batter into a 13×10” baking pan, or a jelly roll pan, that has been coated with cooking spray or sprayed and lined with parchment paper.Pumpkin Bars 5

 




Bake the 30 minutes, or until done when tested with a toothpick.Pumpkin Bars 6Let cool for 15 minutes.

TIP:  After 15 minutes cover with plastic wrap and allow to cool completely while covered.  This traps the moisture and keeps it tender and moist. 

NEXT TIP:   After the cake has cooled, with the plastic wrap still on, place in the freezer for at least 3 hours before frosting.  This keeps the crumbs from getting into the frosting. 

 

To make the frosting:

Combine the cream cheese and butter in a medium bowl with an electric mixture until smooth.Pumpkin Bars 7Add the sugar and mix at low speed until combined.Pumpkin Bars 8Stir in the vanilla and mix.Pumpkin Bars 9Add in enough milk, one tablespoon at a time, to desired consistency.Pumpkin Bars 10Spread on cooled or frozen pumpkin cake

 

When the cake is covered evenly with frosting 

Cut into bars and serve. 

TIP: Freeze as it is for 20-30 minutes, or long enough to allow the frosting to set up for easier cutting.  This works really well if you are plating these and they have time to come to room temperature, or just chilled before serving.   Do not leave unwrapped in the freezer longer than the recommended time.

NEXT TIP:  Cover again in plastic wrap if making a week ahead.  

 

ONE MORE TIP:  Freeze and then cut using a plastic knife and it will be a clean cut without all of the crumbs

 

Store leftovers in a tightly covered container in the refrigerator or freeze for later use.

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

Recognize a blessing and be a blessing today.




A Marshmallow dipped in chocolate then covered in crushed graham crackers

S’Mores Chocolate and Marshmallow Pops

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A Marshmallow dipped in chocolate then covered in crushed graham crackers

Marshmallow, chocolate and graham crackers

S’Mores Chocolate and Marshmallow Pops are a perfect last minute treat and great for the entire family to make together.

You don’t have to wait to go camping or even to start a campfire to enjoy these yummy delights!

These bite sized S’mores have all the components you love, and are so easy to make too. 

Put a few together in a cellophane bag for a gift or a thinking of you. I’ll show you how!

S’Mores Chocolate and Marshmallow Pops

S’Mores Chocolate and Marshmallow Pops

S’Mores Pops
Ingredients:
Graham Crackers
Chocolate buttons/melts OR chocolate chips
Marshmallows, regular size or the jumbo work really well

Picks These are on sale and pretty cool

Parchment Paper or Waxed paper to set the S’mores Pops on



Directions:
First crush your graham cracker to a fine crumb, or leave a bit chunky; your preference.
Spread out a sheet of parchment on a cookie sheet or any flat surface.
Pour chocolate into a microwavable bowl and heat for 20 seconds. 

S'Mores Chocolate and Marshmallow Pops

Remove from microwave and stir.

Repeat this process.

Continue until the chocolate is smooth, melted and warm to about the temperature of a baby bath.

S'Mores Chocolate and Marshmallow Pops

 

Poke your stick, or skewer into the marshmallow, far enough to make it secure. 
S'Mores Chocolate and Marshmallow Pops

 

Dip the marshmallow into the melted chocolate, covering as far as you wish.

S'Mores Chocolate and Marshmallow Pops

Immediately roll into the graham cracker crumbs coating just the bottom portion, up half way, or the entire marshmallow – whatever you desire!
Set onto the parchment paper to allow the chocolate to set up.

 

Store in a container with a tight fitting lid.  Eat within 2 days for best results.

A Marshmallow dipped in chocolate then covered in crushed graham crackers

Marshmallow, chocolate and graham crackers

A Marshmallow dipped in chocolate then covered in crushed graham crackers

S’Mores Chocolate and Marshmallow Pops

Carrie’s recipe, Copyright Carrie Groneman, 2014, 2018
Recognize a blessing and be a blessing today.
 



Fresh Cranberry Salsa

Fresh Cranberry Salsa

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Fresh Cranberry Salsa

Fresh Cranberry Salsa

This is a family favorite! My daughter-in-law Ashley brings this salsa (actually it’s her sister Jodie’s recipe) to family gatherings and it’s always gone quick.  Because cranberries are only available for a short time, did you know you can freeze them? Do not rinse first, simply place the entire package in a freezer bag and use within a few months. To make this salsa, do not thaw the berries, and follow the steps in the recipe.




Cranberry Salsa

Ingredients:

12 oz. raw cranberries

1 bunch cilantro, leaves removed

6 green onions, sliced

1-3whole jalepeno (depends on heat desired. Remove seeds for less heat)

2 whole limes, juiced

3/4 cup granulated sugar

Pinch of salt

1 can stewed tomatoes, drainedFresh Cranberry Salsa 1




Directions:

hen chopping jalapenos (or any hot peppers), use disposable gloves. Cut out the seeds and membrane, that is where the heat is.  I prefer 1 pepper with seeds and membrane removed for flavor and heat that hits your taste buds, but doesn’t burn.  Ashley likes all 3 peppers I think – probably with the seeds too, because she likes it nice and spicy. Fresh Cranberry Salsa 2Rinse the raw cranberries, and shake to drainFresh Cranberry Salsa 3Pull the leaves from the bunch of cilantroFresh Cranberry Salsa 4




To get the most juice from a lime, have at room temperature and roll under the palm of your hand for a few rolls, then cutFresh Cranberry Salsa 5Place all ingredients in a blender or food processor.  To juice lime, squeeze with one hand while twisting a fork into the flesh of the lime to extract  the juice.Fresh Cranberry Salsa 6Pulse all the ingredients to chop and combineFresh Cranberry Salsa 7Allow to chill at least 1 hour for flavors to ‘marry’.

Serve with tortilla chips.

Recipe from Jodie Phillips

Copyright Carrie Groneman, A Mother’s Shadow, 2013

 

Recognize a blessing and be a blessing today.