BOO!!

Yes, it's that time of the year! Halloween is right around the corner. I know so many

people just love Halloween and kids for sure love it, but truth be told, it is not my favorite holiday. I think it stems from the fact I don't like to be scared, and I don't like to scare people. As a kid, I never wanted to make myself look scary or ugly and so my one and only costume was that of a bride. My mom had a neighbor that made me this bride costume, a white dress that had a white satin sleeveless v neck top with a full white tulle skirt. And of course, a matching veil! I loved this dress and could not wait to wear it for Halloween. However, growing up in New York, it was always cold on Halloween and so my mom insisted I wear a heavy bulky coat (known as a storm coat) under my bride dress. Now I don't blame my mom but even as a kid I realized this looked horrible and so that was probably the real beginning of my dislike of Halloween. Even the parties weren't fun, either passing around peeled grapes in a dark room thinking they were a monster's eye or trying to get an apple in your mouth out of a tub of water. So, my friends, Halloween has never been my thing. But that doesn't mean I can't let it totally slip by without something to acknowledge this "pumpkinness" time of the holiday!

And thanks to Margie of Margies rice fame, I have just the thing for a treat on Halloween night or any night. I had it last week at her house and had to get the recipe. It's Margies Pumpkin Bars! Even though I'm not a fan of this spooks and goblins holiday, I love pumpkin desserts, and this one is easy and delicious. So here it is. Margie's Pumpkin Bars. Just the thing to have with a spiced latte or a warm ginger spice tea or hot apple cider after a cold night of trick or treating!

Margie's Pumpkin Bars

Equipment

one 9 X 13 pan

Ingredients

2 cups of all-purpose flour

2 tsp of baking powder

2 tsp of cinnamon

1 tsp of baking soda

1/4 tsp of salt

4 eggs

15 oz can of pumpkin

1 2/3 cup of sugar (I cut the sugar to one cup)

1 cup cooking oil (vegetable or canola)

3/4 cup chopped pecans

8 oz of cream cheese, softened (full fat or low fat)

1/4 cup butter, non-salted and softened

1 teaspoon vanilla

2 cups powdered sugar (sifted)

pecan halves (optional)

Directions

1. In a bowl, stir together the flour, baking powder, cinnamon, baking soda and salt and set aside.

2. In a standard or with a hand mixer, beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture and beat until well combined. If desired, stir in chopped pecans.

3. Spread batter into an ungreased baking pan.

4. Bake in a 350-degree oven for 25 to 30 minutes or until the center comes out clean. Cool completely in the pan on a wire rack.

5. In a clean mixing bowl, beat together the cream cheese, butter, and vanilla until fluffy. Gradually add the sifted powdered sugar, beating until smooth.

6. Frost the pumpkin bars. If desired, top with pecan halves. Cut into squares. Store covered in refrigerator up to 3 days.

   
   

   So, to everyone looking forward to the scariest day of the year, enjoy!

   I'll be watching all you goblins with a hot cup of tea and a pumpkin bar in hand:)

   And I'll keep my sights on my very favorite holiday, which is up next, Thanksgiving!

   
   

   Happy Halloween!

   Liz 👻

   
   
   
   

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