I hope you are having a lovely Tuesday! I'm looking forward to finishing up some more school work, crocheting with the yarn I purchased last night, and enjoying time with my family.
What are you enjoying today?
I wanted to finally share the recipe for some yummies for your tummies. (Yes, I know yummies isn't a real word, but it is certainly a pleasant sounding made up word!)
The recipe was originally over at Kelly's lovely blog The Pretty Bee, but I tweaked it with some changes to make it more to my liking as well as dietary needs. (I don't do well with white flour or white sugar.)
I hope you enjoy the pictures and recipe. They are very yummy pumpkin-chocolate bars!
-Pumpkin Chocolate Chip Bars-
2 cups of wheat flour (Spooned and leveled)
1 teaspoon cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 stick of unsalted butter melted or at room temperature
½ cup unsweetened applesauce
1 cup of brown sugar
¼ cup honey
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2/3 package (8 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt; set aside.
2. With an electric mixer (or by hand) cream butter, applesauce and sugar on medium high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid) Peel off foil, and use a serrated knife to cut into squares.
|You will have a hard time keeping others from getting their hands on them.|
|Yum, yum, yum!|
|My pumpkin-choco bar ready to eat. It was scrumptious.|