Thanksgiving is centered around family, being thankful … and great food!
As you’ve all seen from my past posts, baking is an essential element of my life. The most enjoyable part of it is that I create and share with love and watching my family devour the goods is the most rewarding gift.
Sometimes cooking with kids can be stressful, but, it’s important to involve them and provide them with all of the benefits learning to cook can give them for the future.
Read my previous blog, Cooking with Kids: Your Little Pumpkins Will Love This Healthy Treat!, for a rundown of the perks!
With a meal as large and important as Thanksgiving, including your children in the process will create memories for them and allow them to take pride in relatives and friends enjoying their creation.
I’ve found a recipe that is not only simple, but smells heavenly while baking and tastes divine!
It can be made the evening before as to not cause any pressure while preparing the main course and tastes delicious when chilled.
Folks, enjoy this time with your family. Get stuffed and share stories, laughter and love. We unfortunately get so consumed by our daily stresses that this type of togetherness is narrowed down to holidays such as this. It’s the last hurrah of fall before the winter holidays take over. Enjoy it!
For the pumpkin squares you will need:
1 and 2/3 c. sugar
1 c. canola oil
One 15 oz. can pumpkin puree
2 c. all-purpose flour
2 t. baking powder
2 t. cinnamon
1 t. salt
1 t. baking soda
1. Preheat oven to 350 degrees. Spray 2 large (I used two 11×17″ pans) or 1 half sheet pan with cooking spray. Set aside.
2. In a large bowl (or the bowl of an electric mixer with the paddle attachment), mix together the eggs, sugar, oil, and pumpkin until well combined and smooth.
3. Add in flour, baking powder, cinnamon, baking soda, and salt. Mix until well combined.
4. Bake for 20 t0 25 minutes, or until a knife inserted in the center of the cake comes out clean.
To make the frosting, you will need:
1 c. (2 sticks) unsalted butter, softened
One 8 oz. package of cream cheese, softened
3 c. powdered sugar
1 t. vanilla
1. In large bowl (or the bowl of a standing mixer with the whisk attachment), cream together the butter and cream cheese until light and fluffy.
2. Scrape down the bowl, then while mixer is on low speed, mix in the powdered sugar, 1 cup at a time.
3. Add in vanilla.
4. Frost cooled pumpkin bars with cream cheese frosting. Slice into bars.
Bars will keep, well-wrapped in the refrigerator, for up to 4 days.
Thoughts, comments, questions? Email me, JennKaysen@gmail.com
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