Tag Archives: cream cheese

Pumpkin Bars with cream cheese frosting

4 Nov

Fall is coming and going so quickly. October is already over and with my hectic schedule this fall, I have had little time to bake. I had a list of recipes I wanted to bake and have only been able to make a few so far. Luckily there is still a good month of fall left so plenty of time to catch up.

So far, I’ve been able to make two of my all time favorite fall recipes. These pumpkin bars and apple crisp (recipe coming next). These pumpkin bars come from my Grandma. The recipes I know how to bake best come from her; she was a major influence to my love of baking.

I brought these bars to work and everyone went crazy. Even my coworker Annie who isn’t a sweets fan devoured them. She commented that they have a carrot cake taste to them. In my opinion they are better than any carrot cake I have ever tried. But, you’ll just have to try them and come up with your own opinion.

Not only do these bars pack in a crazy amount of flavors, they are literally a ‘piece of cake’ to make. Pour all the ingredients into a bowl, stir, pour into a pan and bake. Done. Presto. End of story.

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INGREDIENTS FOR THE BARS:

2 Cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

1/4 teaspoon Salt

2 teaspoons Cinnamon

1 teaspoon Pumpkin Pie Spice

2 Cups Sugar

1 Cup Oil (I used Canola)

4 Eggs

2 Cups Canned Pumpkin

1 Cup Nuts (I used pecans)

INGREDIENTS FOR THE FROSTING:

6 oz. Cream Cheese (softened)

1/2 Cup Butter

1 1/2 teaspoon Vanilla

3 Cups Powder Sugar

2 teaspoons Milk

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DIRECTIONS:

1) Beat the eggs in a large bowl, add the oil, sugar, and pumpkin and beat again.

2) In a separate bowl stir together the flour, baking powder, baking soda, salt and spices together.

3) Slowly add the dry ingredients to the wet ingredients and stir until just combined.

4) Finally stir in the nuts. Pour into a large greased pan (a large cookie sheet with sides on it).

5) Bake at 350 degrees for 15 to 20 minutes.

6) Allow the bars to cool completely and frost.

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Enjoy my lovelies. xoxo.

Love, Lindsi.

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Chocolate Chip Cookie Dough Cheesecake Bars

24 Jan

I just got back from my cousins wedding in Arizona. Although it was a short trip it was wonderful getting to spend time with my family who I don’t get to see very often. Not to mention the wedding was beautiful and it was so warm compared to here in Colorado. I didn’t want to leave!

I’m feeling a little melancholy about being home and back to my normal routine. So, I thought I would share this recipe with you all because they brighten my day just thinking about them. I made them for the first time last week before I left for Arizona and fell in love. It combines 3 of my favorite things on this earth: cookie dough, chocolate chips and cream cheese. I’m very tempted to go and make them again right now.

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Chocolate Chip Cookie Dough Cheesecake Bites
From: Swanky Pear

Preheat your oven to 325 F.

Line an 8″ square baking pan with parchment paper or foil (I used parchment paper) allowing a little overhang and spray with nonstick cooking spray.

Meanwhile mix the melted butter and graham cracker crumbs (I used Honey Maid brand) until thoroughly combined.

Press the mixture onto the bottom of the prepared pan.

The recipe says to bake for 6 minutes but I baked it for 8 minutes because it didn’t seem quite done at 6 minutes.

Remove from oven onto a cooling rack.

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While the crust is cooling, prepare the chocolate chip cookie dough.

Using a stand mixer or an electric mixer, beat the butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined. (I ended up using 7 tablespoons of butter because 5 tablespoons just wasn’t enough to form the consistency of dough)

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Mix in the flour on low speed until just incorporated. Mix in the chocolate chips.

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In a separate bowl, cream together the cream cheese and sugar until smooth.

Mix in the egg and vanilla on low speed.

Pour the cheesecake batter onto the prepared crust.

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Using your hands distribute the cookie dough on top of the cheesecake batter in teaspoon-sized clumps (I didn’t use all of the dough because I didn’t want it to cover all of the cheesecake. But I would suggest using all of the dough)

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Bake for about 30-35 minutes until the top feels dry and firm and try giving the pan a small shake-it should not giggle.

Move bars to a cooling rack and allow to cool completely.

Chill in refrigerator overnight or for at least a couple hours.

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INGREDIENTS:

Crust:
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

Chocolate Chip Cookie Dough:
5 tablespoons unsalted butter, room temperature
1/3 cup packed light brown sugar
3 tablespoons granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
3/4 cup flour
2/3 cup chocolate chips

Cheesecake Filling:
10 oz cream cheese, room temperature
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat the oven to 325 F. Line an 8″ square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.
2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Mix in the flour on low speed, and mix until just incorporated. Mix in the chocolate chips. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the prepared crust. Using your hand to form clumps, distribute the cookie dough onto the top of the cheesecake batter in teaspoon-sized clumps. Be sure to use all of the dough.
5. Bake for about 30 minutes, until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Chill in refrigerator overnight or for at least a couple hours.
6. Lift the bars out by the overhang and cut into squares for serving.

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And here I am with my first official blog recipe. It was a success! (Sorry about the grungy clothes-I wear sweats 80% of the time)

I hope you enjoy these bars as much as I did.

Love, Lindsi

 
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