October around our house is the only time of year we make two recipes. Chicken Enchiladas and Pumpkin Bars. The enchiladas are Nate’s favorite meal and he always picks Pumpkin Bars to take to work for his birthday.
I will not be sharing the Chicken Enchilada recipe with you because it looks like barf and I dry heave while making it. I made Nate his own special birthday enchiladas last night while I ate toast…to settle my stomach. True story. He told me they were so good that I should open my own Mexican restaurant. Those of you who know me are dying laughing. (I am the world’s pickiest eater and Mexican doesn’t make my list. And I don’t cook.) I think he was serious about them tasting good.
I will, however, share with you our pumpkin bar recipe. I know there are lots of pumpkin bar recipes out there but these are truly the best. You can trust me. I’m a pharmacist. People trust pharmacists. (P.S. Our food photography needs improvement.)
Pumpkin Bars and Frosting
- 4 eggs
- 1 2/3 cup sugar
- 1 cup oil
- 1 16 oz can pumpkin
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp cinnamon
- 1 tsp salt
Beat together in large bowl: eggs, sugar, oil, and pumpkin until well blended. In another bowl mix flour, baking powder, baking soda, cinnamon, and salt until well mixed. Add dry mixture to large bowl. Mix well. Pour into long ungreased cookie pan. Bake at 350 degrees 23-30 minutes.
FROSTING (You know, the best part. We usually double the following.):
- 1 3 oz Philadelphia Cream Cheese
- 1/2 cup butter
- 1 tsp vanilla
- 2 cups powdered sugar
Cream together cream cheese and butter. Add vanilla and powdered sugar. Put on cooled pumpkin bars.
Always keep in the fridge. Can be frozen.
What’s your favorite pumpkin recipe? Anyone else sacrifice their own well-being to cook for their dear husband?
They look delicious! You're such a good wife. I'm sure Nate appreciates your determination to make him enchiladas.
ReplyDeleteI hate cutting/touching/looking at raw meat. Most of the time I ask Brad to prep the meat and get it where it needs to go before I step in.
I need to give this a try - I could eat pumpkin something every day this time of year.
ReplyDeleteMmmmm, I sure do love me some pumpkin treats! Those look delicious, and I think your food photography is perfecto. Now I know exactly what to expect mine to look like . . . I'm tired of being let down when my desserts look like the got-beat-up-in-an-alleyway version of the online perfectly frosted glory.
ReplyDeleteHaha! Honestly I'm NOT a pumpkin lover but David is so I try to oblige. Those look yummy!
ReplyDeleteI DO hate onions though. Hate, hate, hate. I will avoid cooking with them at all cost (usually onion powder does the trick IF I need the flavor). Ick. They give me the shivers.
I adore pumpkin and these look great! I have a recipe for pumpkin chocolate chip cupcakes that it really good. I usually make them for Halloween and then decorate with cream cheese frosting to make them look like mummies. I even have the little candy eyeballs this year.
ReplyDeleteYUM!!!! luckily for me, i love to cook, and my hubs is a grad of culinary school, so he cooks for me a lot too :)
ReplyDeleteThe food network recipe of the day was pumpkin bars! I think the world is trying to tell me something... They look divine!
ReplyDeleteHappy birthday Nate. My husband's bday is tomorrow and I made him nothing. Do NOT let him know that other wives are doing this sort of thing:)
ReplyDeleteI didn't trust these until you told me you were a pharmacist. Now I think they are just what the doctor ordered.
ReplyDelete(Get it?)
Yummy! Will have to try!
ReplyDeleteI am coming over for Nate's next birthday. Aaron doesn't like the enchiladas either, but I love them and don't usually make them for myself.
ReplyDeleteAnd now I want yummy pumpkin bars. Mmm...maybe I'll try them with Splenda sugar blend and see what happens.