Now I'm not a food blogger as a rule! This was the second time I made this recipe, and I was so excited to take pictures for you but between the mixing and the pictures, I couldn't remember if I had just put in the baking soda or the baking powder as I was adding! I think I put double of one and not enough of the other!
The center ended up being soggy! So I fear I did but 2 teaspoons of the wrong ingredient! When I give you the recipe at the end of this blog, just don't make my mistakes and you will love this dessert! ☺
Later, I was supposed to soften the butter and the creme cheese for the icing—not melt the butter (which is what I ended up doing by accident!) So hopefully next time I make this, I will get it right & the icing will be nice and fluffy like it was the first time I made it.
I want you to have fun when you go about your work! So put on good music while you cook—whatever are your favorites that inspire you:-) I put on Handel's Messiah as I was working in the kitchen making the pumpkins bars—I mean the frosted pumpkin delight!
The cinnamon mixed with the pumpkin was a scrumptious aroma! The cream cheese icing is fabulous!
The recipe follows (I got it via my friend Wendy from Internet; Google: Food Network, Paula Dean, Pumpkin Bars)
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
Walk by Faith,