Pumpkin Bars

This one is an old standby from my mom.  She usually makes these as bars, baking them on a jelly role pan.  I didn't want to have that many left to contend with, so I made mine more like a cake.  Even so, it won over the approval of the committee at our pumpkin carving gala tonight.

Bars/Cake

2 cups flour

2 cups sugar

1 cup salad oil

4 eggs

1 can (15 oz.) pumpkin purée

2 tsp. cinnamon

¼ tsp. nutmeg

¼ tsp. ginger

½ tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1. Preheat oven to 350°.

2. Mix all ingredients together.

3. If baking bars, spread on a greased jelly role pan and bake for 30 minutes, or until a toothpick comes out clean when stuck into the center.  If baking in a 9x13" cake pan, bake for about 50 minutes, or until a toothpick comes out clean when stuck into the center.

4. Frost when completely cool, and refrigerate until ready to serve.

Frosting

4 oz. cream cheese, softened

½ cup shortening

2 cups powdered sugar

½ tsp. vanilla

½ tsp. salt

Mix well with a mixer and frost bars.

What I like about these:
Unless someone is completely offended by pumpkin, it's a hit with everyone!

What You Should Know:
If you make this as a cake, at the 30-minute mark the edges will be done.  I covered them with aluminum foil (yes, it can get tricky) then baked the cake for another 20 minutes.

Also, because there is less surface area, the cake requires less frosting, so I did end up discarding some.

I'm giving this recipe 5 out of 5 pumpkins.  A classic pumpkin treat!

Chocolate Pumpkin Cupcakes

We've got pumpkin on the brain. This is an easy and delicious recipe for chocolate cake, or cupcakes in our case, that substitutes all of the added fat with pumpkin. These are good with or without frosting, but of course we couldn't pass up the opportunity to frost and decorate, especially when sprinkles are involved.

1 box chocolate cake mix
add eggs as directed on the box
1 15 oz. can pumpkin

Bake according to directions on the box. Frost if desired. These tasty treats freeze & defrost well to enjoy for weeks!

"Ice Cream" Cake Cones

Whether you're looking for a way to jazz up a kids' birthday party, trick your little sweet tooth, or you want to mix up a fun baking activity, this one's a sure hit!

Cake Cones

1 box cake mix
ice cream cones, flat-bottom cupcake liners for extra batter

In a mini muffin tin arrange cones.
Spoon batter into cones to fill about 3/4 of the way full, and bake according to the directions on the box.
If you still have batter left after filling cones, pour remaining batter into cupcakes.
I found the cones took a little longer to bake, so watch for them to be golden brown on top.
It is okay if the batter bakes over the side of the cone, it offers more surface area for frosting and gives the illusion of a melting cone.

*Hint: Fill empty muffin cups with water to keep cake moist while cooking.

The Best Homemade Frosting

2 c. powdered sugar
2/3 c. Crisco shortening
1 tsp. vanilla
1 tsp. butter flavoring
1 tsp. almond extract (use just a little bit more than 1 tsp.)
1 Tbsp. milk (use a little less to make frosting more stiff)
choice of food coloring

Mix all with a hand mixer until creamed & frost.

Frosts 24 cupcakes or one 9x13 cake.

Garnish as desired with sprinkles, jimmies, crushed candy bars, etc.