Tuesday, September 23, 2014

Pumpkin Bars.

It's that time of year again. It's pumpkin season! This is a wonderful recipe from the kitchen of the one and only Aunt Dianne. I knew this recipe would be amazing before I had even tried it! I'm adding this to my list of favorites for sure.

Aunt Dianne's Pumpkin Bars

2 cups sugar
3/4 cups butter
4 eggs
2 cups pumpkin puree
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon cloves
1/8 teaspoon salt
1/8 teaspoon ginger
1/8 teaspoon nutmeg
2 cups flour

Preheat oven to 350 degrees F.
Combine sugar, butter, and eggs -  mix well.
Add pumpkin puree, baking soda, cinnamon, cloves, salt, ginger, nutmeg, and flour.
Mix all ingredients together then pour onto a greased cookie sheet.
Bake 20-25 minutes.

8 oz cream cheese (softened)
4 tablespoons butter (softened)
1 teaspoon vanilla
1 tablespoon milk
3-4 cups powdered sugar

Cream together in mixer.

Thursday, September 18, 2014

Zucchini Bread.

The first time I had this zucchini bread was when my sister-in-law, Sara, made it for me when I visited her in Hawaii. It pretty much knocked my socks off. She even added chocolate chips, which made it even better!

Recipe from allrecipes.com.

Zucchini Bread

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
1 cup chocolate chips (optional)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, beat well. Stir in zucchini, nuts, and chocolate chips until well combined. Pour batter into prepared pans. 

Bake for 40-60 minutes, or until tester inserted in the center comes out clean.  Cool in pan on rack for 20 minutes. Remove bread from pan, completely cool.