Tag Archives: pumpkin

Letting My Inner Child Out to Play: A Visit To the Pumpkin Patch

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Fall is probably my favorite season, and I love Halloween.  I guess I’m still a kid at heart!  The company I work for allows employees to dress up, and in the past five years I’ve dressed up as Frida Kahlo, a butterfly, a beatnik, a cat, and a beauty queen.  This year?  I’m still undecided, but will likely indulge my inner child with some sort of costume.  I’m a big believer in having fun and breaking up the monotony of the daily grind, and dressing up for Halloween is a great way to do that.

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While Halloween can be great fun for adults, it’s a particularly great holiday for kids.  Candy AND costumes?  What’s not to like?!  My favorite Halloween smell is still the smell of all the different types of Halloween candy combined, which you can enjoy when you stick your nose in a full trick-or-treat bag.  Yum!  When I was a child a favorite post trick-or-treating activity was dumping out all my candy, separating it according to type, and taking stock of my loot.  It was then that I’d trade candy with my older brother – swapping any licorice I’d gotten for something more palatable.

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Another fun part of fall is going to the pumpkin patch.  We don’t have much of a change of season where I live, so I’m happy to embrace one of fall’s brightly colored symbols – pumpkins.  Hubby and I recently visited a local pumpkin patch, and had a great time tromping around.  We selected three small pumpkins, picked some veggies (including carrots for our bunnies!), and had fun being big kids.  I snapped some photos to share with you (hubby took the photo of me and my scarecrow friend), and hope you enjoy this peek at our Southern California autumn.

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Do you still dress up for Halloween?  Do you decorate your home?  What is your favorite kind of Halloween candy?  Please leave a comment and fill me in.

Warm regards,
Melody

p.s. Here’s a link to a Pumpkin Bars recipe from last October, in case you missed it the first time!

Posted in holidays, inner child, life in general, nature, photography | Also tagged , , 6 Comments

Pumpkin Bars Recipe!

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‘Tis the season for jack-o’-lanterns, pumpkin pie, and the crunch of fall leaves beneath our feet.  This month’s recipe is especially appropriate in the fall and winter, but will likely be enjoyed by you and yours year-round.

I recently baked this recipe so I could photograph the bars for this post, and I took most of the Pumpkin Bars in to work the next day.  I put them out in the morning, and they were gone in the blink of an eye!  I got rave reviews, too.  Thank you emails came flooding in, as did requests for the recipe.  My co-workers said how tasty and moist the bars were, and two people who don’t usually eat pumpkin-based baked goods raved about them too.  The power to convert non-eaters isn’t something to be taken lightly, so they must be good!

I found this recipe on foodnetwork.com, and am happy to share it with you.  It’s pretty quick and easy to make, and though the bars are good with the icing, hubby and I like them just as well without icing – which saves time, money, and makes the recipe a bit healthier.

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Pumpkin Bars

Serves: 48 small bars or 24 larger bars

Bars:

4 eggs
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

Icing:

8-ounce package cream cheese, softened
½ cup butter or margarine, softened
2 cups sifted confectioner’s sugar
1 teaspoon vanilla extract

Directions:

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 13×10-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 confectioner’s sugar and mix at low speed until combined.  Stir in the vanilla and mix again.  Spread on cooled pumpkin bars.

I hope you enjoy this recipe as much as we do.  Happy baking!

Warm regards,
Melody

p.s. If any of you have tips on making this recipe a bit healthier – maybe by swapping out some of the oil for applesauce – please post a comment with your suggested ratios or tips.  Thanks!

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Posted in baking, life in general, recipes | Also tagged 6 Comments