Prep Time: 20 minutes
Bake Time: 25-30 minutes
Cooling Time: 5-10 minutes
Over all Time: 55 minutes to 1 hour and 5 minutes
Makes: 2 dozen
Welcome back! What things do you think of when you think of Halloween and Fall? I think of pumpkins and food and the cold weather but mostly pumpkins and food. Haha. So, I thought a good delicious addition to this season are pumpkin bars!
Pumpkins are native to Central America and Mexico, but now grown on six continents (history, 1). This orange fruit that is always harvested around October features flowers, seeds and edible flesh. Pumpkins are used to make soups, desserts and breads, and also many Americans include pumpkin pie in there Thanksgiving meals (History, 2).
The largest pumpkin pie ever baked was in 2005 and weighed 2,020 pounds! In 1584 after French explorer Jacques Cartier explored the St. Lawrence region of North America, he reported finding “gross melons.” The name was translated into English as “pompions,” which has since evolved into the modern name “pumpkins.” The heaviest pumpkin weighed 1,810 lbs and 8 oz. Hundreds of years ago in Ireland is were carving pumpkins were originated. All of these facts were from History.com, Pumpkin Facts.
Rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy(Med, 1). It’s nutrients and vitamins include vitamins A,B-6,C, D and Calcium, Iron, Magnesium and Cobalamin. It’s nutrients and antioxidants can boost your immune system, protects your eyesights, lower your risk of certain cancers and promote heart and skin health (healthline,1).
It is now Fall and almost Halloween! When I think of this season I think of pumpkins and food. Haha. This recipe was chosen like any other dish it is very tasty. I hope you all enjoy this recipe! Happy Friday!
❑ 4 large eggs, room temperature
❑ 1-⅔ cup of sugar
❑ 1 cup of Butter (You can use canola oil but butter is more healthy for you and gives it a more smooth consistency as well as a better flavor)
❑ 1 can (15 ounces) solid-pack pumpkin
❑ 2 cups of all purpose flour
❑ 2 teaspoons of ground cinnamon
❑ 2 teaspoons baking powder
❑ 1 teaspoon of baking soda
❑ 1 teaspoon salt
❑ 6 ounces of cream cheese
❑ 1 teaspoon vanilla extract
❑ 2 cups confectioners’ sugar
❑ 1 to 2 tablespoons milk
❑ ¼ cup of softened butter
- In a bowl, beat the eggs, sugar, butter and pumpkin until well blended.
- Combine the flour, cinnamon, baking powder, baking soda and salt
- gradually add to pumpkin mixture and mix well
- Pour into an un-greased 15x10x1-in. baking pan
- Bake at 350° for 25-30 minutes or until set. Cool completely.
- Beat the cream cheese, confectioners’ sugar, butter and vanilla in a small bowl.
- Add enough milk to get to spreading consistency. Make sure the consistency is nicely whipped. It is light, fluffy and thick.
- Spread the icing over bars. Then Store the bars in the refrigerator until you want to eat them!
Happy October! Have a wonderful weekend! 👻
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So proud of you! This is great work. I love your research and the bars look great!
JENNIFER WOODWARD, FDN-P, BCFWC Functional Diagnostic Nutrition Practitioner Jennifer Woodward Nutrition
661-808-5114 email@example.com http://www.jenniferwoodwardnutrition.com Functional Diagnostic Nutrition® health coaches do not diagnose, treat, prevent, or cure any disease or condition. Nothing we share with our clients is intended to substitute for the advice, treatment or diagnosis of a qualified licensed physician. Functional Diagnostic Nutrition® (FDN) Practitioners may not make any medical diagnoses or claim, nor substitute for your personal physician’s care. It is the role of a Functional Diagnostic Nutrition® Practitioner to partner with their clients to provide ongoing support and accountability in an opt-in model of self-care and should be done under the supervision of a licensed physician.