Mrs J busied herself in the kitchen after dinner and tried out a new cookie recipe she found written on the Splenda sweetener blend package but it’s also online here. They are amazingly good, even considering my expectations were low because of the artificial nature of the substitute brown sugar stuff. I does contain significant parts of the real thing so it’s better than the Kroger store brand of the same sort of sweetener. I will note that she added pecans to her batch. We both give this recipe thumbs up!
In honor of the season, I’m making pumpkin bars to take to work. To make the Monday morning meeting a bit easier to deal with. These are so easy to make and are very, very rich. I cut them into small pieces – they look pretty on a plate. They also freeze well and can be tucked into a lunch bag and be thawed by lunchtime for a treat.
- 4 eggs
- 1-2/3 cup sugar
- 1 cup oil or butter
- 15 oz can pumpkin (not pie filling)
- 2 cups flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 1/8 tsp nutmeg
mixing bowl & 13×9 baking dish, greased
Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.
- 16 oz cream cheese, room temp
- 2 tsp vanilla extract
- 3-3/4 cups powdered sugar
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.