Happy Thanksgiving! I hope you're having a lovely and happy day. Today, was my first Thanksgiving off in 11 years. Feels good!!! :) My husband and I decided to have our own dinner at home and to have a Modern Family Marathon. If you haven't seen this show check it out. It's so funny!
I got in a baking mood this morning. I baked some french loafs, and I cooked a pumpkin and then made pumpkin bars with it.
Here's the little pie pumpkin that I used. I got it from the farmers market back in September. I washed it real good and then cut it in half. I then scooped out the seeds (placed them to the side to clean and dry out) and I placed the pumpkin halves cut side down in a pie dish. (The pumpkin was very small) I cooked the pumpkin on 350 degrees for about a half an hour until a fork poked pierced through. Once it was done, I put the pumpkin on a cutting board and let it cool for about 15 minutes. I then took the pulp which came off the rind really easily and ground it in my mini food processor. Bigger pumpkins have a lot of water so you'll need to filter the water out. This little guy didn't have much water at all. I got 1 cup of pumpkin from this little guy which was perfect b/c that's what I needed to make my pumpkin bars.
I searched on pinterest for pumpkin bars and came across this on at the live in kitchen.
I changed up some things. Here's what I did instead.
2 cups unbleached flour
1 tbsp pumpkin pie spice
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter (room temp)
1 1/4 cups sugar
1/4 cup brown sugar
2 farm fresh eggs
1 tsp vanilla extract (I used my homemade vanilla)
1 cup real pumpkin pulp
1 pkg (2 cups) chocolate chips
I first mixed the dry ingredients in a bowl. In another bowl I mixed the wet ingredients. I then mixed in the dry to the wet until all combined. After it was mixed I mixed in the chocolate chips. I put the batter into a squared brownie pan that I first sprayed with PAM spray. I baked on 350 degrees until my cake tester came out clean. It was about 35 minutes.
These are so good and perfect. My husband and I love them a lot. I know I'll be making these again.
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