Friday, September 27, 2013

Recipe Friday

In an attempt to bring structure to my otherwise totally unstructured blog, I present to you....recipe Friday.

I love to cook. Really, I love to bake, and I like to cook. But, as it turns out, it's neither healthy nor socially acceptable to live on cookies and weight 873 pounds. So, I cook real, healthy food, and then I can bake cookies.

I don't make fancy things. But I also don't use cream of chicken soup in every recipe.  It's somewhere in between.  And then there are days, many, many days, when we eat chips and guacamole for dinner.  And that's cool.  As long as it's not more than like once (or..twice) per week.

And so....RECIPE FRIDAY!

Today I present to you a dessert.  I know, it's not a 'healthy dinner' but it's really quite a delightful recipe. I made it for my friends up North last weekend (yes, we went up North, like real Minnesotans...but we stayed in a beautiful cabin instead of a tent or rustic cabin).  My friends loved it.  And it screams Fall.

So here it is...Pumpkin Pie Crumb Bars

Pumpkin Pie Crumb Bars
Ingredients
  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups quick oats (old fashioned works too)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • Pumpkin Pie Filling
  • 1/4 cup granulated sugar
  • 1/4 cup packed-light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1 pinch ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups canned pureed pumpkin
  • 1/3 cup evaporated milk or half and half
  • Whipped cream and cinnamon, for serving (optional)
Directions
  • Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. Gently press half of the mixture into a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
  • Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. Pour mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only giggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
  • Recipe Source: Cooking Classy

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