Pumpkin Pie Bars

The Pumpkin Parade continues. These are delicious, but I really recommend that you try them cold. They were mutch better the next day after I left them in the fridge overnight.

Pumpkin Pie Bars

1 1/3 c. flour
3/4 c. sugar, separated
1/2 c. brown sugar
1 1/2 sticks butter (3/4 c.)
1 c. old fashioned oats
1/2 c. chopped pecans or walnuts
8 oz cream cheese, softened
3 eggs
1 15 oz can pumpkin or 2 c. pumpkin puree
1 Tbsp. pumpkin pie spice
1 tsp vanilla extract
Handful of butterscotch or chocolate chips (I used butterscotch)

1. Preheat the oven to 350. Line a 9x13 pan with foil and make sure the long ends fold over the sides, spray the foil with non-stick cooking spray.

2. Combine flour, 1/2 cup of the sugar and all of the brown sugar in a medium bowl. Add butter and cut together with knives or a pastry cutter until the mixture looks like coarse crumbs. With a spoon, stir in oats and nuts.

3. Reserve 1 cup of the flour mixture and press the rest into the pan.  Bake for 15 minutes

4. Meanwhile, beat cream cheese, remaining sugar, eggs, vanilla, pumpkin and spices until well blended then pour over the crust. Sprinkle with the remaining oat mixture and chips of your choice. Return to oven and bake for 25 mins.

5. Allow the pan to cool for 10 mins, then, using the foil, lift the bars out of the pan and onto a wire rack and allow to cool completely. Consider even cooling them overnight in the fridge. Cut into squares.

If you're feeling fancy, serve with a dallop of whipped cream on top and sprinkle very lightly with nutmeg.

Chocolate Covered Cherry Cake

This cake is a long-time favorite and has become my go-to cake for potlucks and entertaining. As long as I have a can of cherry pie filling in the cupboard, its ON.

Chocolate Covered Cherry Cake

1 package Devil's Food Cake Mix, preferrably with pudding
1 20 oz. can of cherry pie filling
1 tsp almond extract (I've used vanilla here in a pinch, and it works, but almond sends it over the edge.)
2 eggs

Preheat oven to 325. Throw all of the cake ingredients into a bowl and mix on low for 30 seconds. Scrape the sides of the bowl and then beat for 2 mins on medium speed. Pour into a 9x13 pan (prepped with non-stick cooking spray) and then bake for 30-35 mins.

1/3 c butter
1/3 c milk
1 c. sugar
1 c. chocolate chips

When the cake comes out, set in on a wire rack to cool while you make the glaze. Mix the butter, milk and sugar in a medium sauce pan. On medium-low heat stir constantly until the mixture comes to a boil. Remove from heat and stir in chocolate chips until the chips are completely melted and the glaze is smooth. Pour the glaze over the cake and let it set.

(If you wanna get fancy, you can try using 2 8-inch round pans. If you do that, I suggest letting the glaze cool a bit before you pour it.)

Enjoy!

S'mores Nachos

WHY didn't I think of this? It's an even easier take on the ever-popular Urban S'more!

S'more Nachos

8 rectangular graham crackers
3/4 cup milk chocolate chips
1 1/2 cups miniature marshmallows

1. Break each graham cracker into 4 pieces. Pile pieces in ungreased pie pan. DO NOT USE GLASS. Top with chocolate chips and marshmallows.

2. Broil 6 inches from heat for 30 to 60 seconds or until marshmallows are puffed and golden, watching to prevent burning.