Since there is very little blog-worthy going on in my day so far, instead I'm serving all my visitors freshly baked pumpkin bars with cream cheese frosting.

Now, don't budge... there is plenty for everyone! I made a huge huge huge pan of them. Mmmm they are quite tasty. I know this for a fact because I've had 5 of them.

Yes, I really have.

I know, I know. Shut Up.





Meritt's Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 1/2 c sugar
1 c canola oil
15 oz. can pumpkin (not pie filling, just real pumpkin)
2 c flour
2 t baking powder
1 t baking soda
1 t salt
1 t cinnamon
1/2 t pumpkin pie spice


Beat the eggs, sugar, oil and pumpkin. Add the dry ingredients and mix well. Pour into a prepared jelly roll pan with 1 inch sides. Bake at 350 for 25-30 minutes. Cool completely and frost with;

4 oz. cream cheese, soft
6 T butter, soft
2 t vanilla
1 t milk or cream
3 cups of powdered sugar

Beat until smooth and frost the cooled bars. (Add more or less milk and sugar to get the consistancy you want).

Labels: cooking

Ok my coffee loving fiends... err, I mean friends! Today I made the yummiest thing and simply must share.

Yesterday I made 1 1/2 pots of coffee. I had about 2 cups leftover so I poured it into a container, added about 1/2 cup sugar and froze it. I was intending to make a simple coffee granita, but I forgot about it and it froze solid.

Today I took it out and set it on the counter to thaw a bit. In the meantime I made 4 shots of espresso and poured that in as well. As I was mixing it up I spied the container of International Coffee Caramel flavoring so I added about 3 T of that. Mixed it in the blender and froze it partially solid. I took it out, scooped it with a spoon to break it up and then refroze. The end product? A fabulous iced coffee dessert that is similar to a coffee slushie.

Amounts are optional based on your own taste. It was delicious without the caramel flavor added, so don't feel that is necessary. Change it, add to it, or take from it as you see fit. The next time I make it I want to use Splenda instead of sugar, but I was out of it this week.


Coffee Slushie

2 - 3 c regular coffee
1 c espresso
1/2 - 2/3 c sugar or splenda (more or less to your desired taste)
flavorings *optional* such as a flavored creamer, syrup or powder to taste

Mix in a plastic or metal container and freeze about 1 1/2 hours. Remove and using a metal spoon, scrape the coffee into a slush. Mix and refreeze. When ready to serve, scrape the slushie with a metal spoon into serving bowls for a dessert or if you prefer a drink, scoop into a blender and blend briefly to mix. Serve in a tall glass with a dollop of whipped cream if you prefer!

Labels: coffee, cooking