I promised this recipe a few weeks ago, but I’m just able to post it now. I found it on Something Swanky’s blog, like the brownies the other week. I hope you enjoy it! I shared with many friends, and no one could get enough!
Pumpkin Heath Caramel Bars
- 4 eggs
- 1 2/3 cup sugar
- 1 cup canola oil
- 15 ounces pumpkin
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1 cup Heath bits
- caramel- made from melting 1/2 cup butter and 1/2 cup brown sugar
- Preheat oven to 350 and grease a 9×13 pan.
- Mix the eggs, sugar, oil, and pumpkin with a mixer until light and fluffy.
- Mix the flour, powder, cinnamon, salt, and baking soda in another bowl.
- Add the flour mixture into the pumpkin mixture until smooth.
- Add in the heath bits.
- Put the batter into the pan.
- Pour the caramel on top, and cut it through the batter with a knife.
- Bake for 30 minutes.
Directions for caramel:
- Slowly melt the butter and brown sugar in a small pot, over medium heat.
- Stir frequently, and bring the mixture to a boil until it starts to stick to the bottom of the pot and a thick caramel forms.
These bars can be enjoyed as is, or with vanilla ice cream and caramel sauce on top.
The final part of my fall dinner on Monday was homemade fudgey chocolate chip brownies. I used a recipe from Something Swanky http://www.somethingswanky.com/fudgey-chocolate-chunk-brownies/. While I was at Something Swanky’s blog, I found another delicious fall dessert that I will share soon!
Fudgey Chocolate Chip Brownies
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups chocolate chips
- Preheat the oven to 350, and spray a 9×9 pan.
- Cream the butter, sugar, and vanilla.
- Add the eggs, 1 egg at a time, mixing well between each egg.
- Stir together the flour, cocoa powder, and salt in a separate bowl.
- Add the flour mixture into butter and mix to combine.
- Mix in the baking soda.
- Stir in the delicious chocolate chips.
- Evenly spread the batter into the prepared baking pan.
- Bake for 20-25 minutes.
- Enjoy! Also feel free to use all purpose flour, but the whole wheat was tasty.
This recipe made a lot of soup. It fed our family, Chris’s chief and his wife, a neighbor, leftovers for me, and another dinner for us in the freezer! I just wanted to throw that out there before I got started and you were amazed by the amount of stuff in the recipe. The recipe below is one that I crafted using this food network recipe as my base. My picture may not be the most appetizing, but the soup was delicious, and very nutritious!
Curried Butternut Squash, Sweet Potato, and Apple Soup
- 1 large butternut squash
- 2 large sweet potatoes
- 2 medium onions, diced
- 5 tbsp unsalted butter
- 3 cloves of smashed/minced garlic
- 2 tsp ginger
- 1/2 tsp nutmeg
- 3 tsp curry powder
- salt and pepper to taste
- 3 1/2 cups low-sodium chicken broth
- 2 1/2 cups applesauce
- Cut the squash into quarters, place cut side down in a 9×13 pan, and roast at 425 until tender (roughly 30-40 minutes).
- Melt the butter in a large pot over medium heat
- Add the onion and garlic and cook until soft (roughly 5 minutes).
- Stir in the ginger, nutmeg, curry powder, salt and pepper. Toast the spices for 1 minute.
- Add the sweet potatoes, chicken broth, and 3 cups of water to the pot. Bring to a boil, and then turn down the heat to medium-low.
- Stir in the applesauce and simmer covered, on medium-low heat, until the potatoes are tender (roughly 20 minutes).
- Scoop the squash out of the skin, and add it to the pot.
- Use an immersion blender and puree the soup until it is smooth. You could use a traditional blender, but that seems much more complicated to me!
I also added some small pieces of chicken to the soup to add some protein. Pork tenderloin would also be delicious with the soup!