365.168: Pumpkin Cream Cheese Swirl Bars

That title seems too long... I might change the name of these to Heavenly Bars.

Or something like that.

I just put these in the oven, so I haven't tasted the finished product, but let me just say that a batter never lies. I know my batters. These are the sweet treats I'm going to bring to Elevate tomorrow night! mmmmm.....



I found the recipe on a site called Cookie Madness. Here it is if you want to try them!

Pumpkin Swirl Brownies

6 tablespoons melted unsalted butter
1/4 teaspoon salt (omit if using salted butter)
1 1/2 cups granulated sugar (288 grams)
2 large eggs
1 cup canned pumpkin (240 grams)
1/3 cup water
1 3/4 cups all-purpose flour (220 grams)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg

Swirl:
8 oz cream cheese, softened
1/4 cup granulated sugar (48 grams)
1/4 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees F. Line a 15×10 inch pan with non-stick foil or just spray with cooking spray.

Pumpkin Batter: Mix together the butter and sugar. With a mixing spoon or whisk, beat in eggs, pumpkin, and water until well blended, scraping down sides of bowl as needed. Mix flour, cinnamon, baking soda, baking powder, and nutmeg together; stir into batter. Spread all but a few tablespoons batter evenly in prepared pan. Reserve the few tablespoons of batter

Swirl: In a second bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it’s mixed in. Drop tablespoons of cheese mixture over pumpkin batter, then drag a knife through to make marbles. Drop reserved tablespoons of pumpkin batter over top. The reason for this is, there’s a lot of white batter, so putting a few tablespoons of pumpkin batter on top gives more of a contrast.

Bake on center rack until pumpkin batter springs back when touched, about 30 minutes. Let cool completely in pan, then chill for an hour or more. Cut into 24 bars.

365.151: Cameron's Birthday!

Today is Cameron's birthday! I feel so privileged that she chose to fly out to Texas to spend her big day with us this year! After church this morning, Cam and I wen antiquing at a huge antique market called-get this-Cameron Trading Post. (And I may or may not have purchased three things, while the birthday girl only picked out one thing for me to get her for her birthday present. But she did choose a really cool book of Sir Walter Scott's poetry from 1894.) We also stopped for coffee at the ever-so-cute Common Grounds, and perused the merch at Harts and Crafts. Then we came and picked up all three of the boys from home and headed to Ninfa's for a Mexican birthday fiesta. Back at home, we connected with my parents via skype and sang happy birthday to Cam. It was too bad my parents had to just watch us eat the homemade pumpkin cupcakes with homemade cream cheese frosting I made!

Look what Cam taught me: tear off the bottom of the cupcake and eat like a sandwich! Why did I not think of this earlier?

I know that I had a blast on Cameron's birthday--and I hope she did too!

Here's the cupcake recipe. You need it. NEED.
Pumpkin Cupcakes

• 2 1/4 cups all-purpose flour, sifted before measuring
• 1 Tbsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 tsp ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/2 cup butter, softened
• 1 1/3 cups sugar
• 2 eggs, beaten lightly until frothy
• 1 cup canned, mashed pumpkin
• 3/4 cup milk

Sift together first 7 ingredients into a bowl. In a separate bowl, cream butter and sugar together until light and fluffy; beat in eggs. Blend in mashed pumpkin. Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition. Spoon batter into paper-lined muffin cups until 2/3 full. Bake at 375 for 25 minutes, or until toothpick comes out clean.

Cream Cheese Frosting

• 1/4 cup butter
• 1 (8oz) package cream cheese at room temp.
• 1 pound confectioners sugar, sifted
• 2 tsp. vanilla extract

Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for a 2-layer cake or about 24 cupcakes.