Pumpkin Bars with Cream Cheese Frosting

I recently spent some time visiting a friend out of town and she made these delicious pumpkin bars. I didn’t have my good camera with me, but I snapped a quick picture with my iPad and asked for the recipe so I could share it with you. Enjoy!

I wish you could smell the lovely aroma this cake is filling the room with!

Items used to make this recipe:

(affiliate links)

• 10x15 jelly roll pan https://amzn.to/36aD2C8

• pure pumpkin puree https://amzn.to/3JkDsEc

• pure vanilla extract https://amzn.to/3ovS9fE (this one is my favorite)

• vanilla bean paste https://amzn.to/3HhfWXZ (again, this is my fav)

• offset spatula https://amzn.to/2o7PoVn

• hand mixer https://amzn.to/3uLUwiy

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Pumpkin Bars with Cream Cheese Frosting

makes 24 servings (10x15 jelly roll pan)

Printable Recipe

Ingredients

Bars:

• 4 large eggs, room temperature

• 1 2/3 cup sugar

• 1 cup vegetable oil

• 15 ounce can 100% pure pumpkin puree

• 2 cups all purpose flour

• 2 teaspoons ground cinnamon

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon fine salt

Frosting:

• 2 cups confectioners sugar, sifted

• 8 ounces cream cheese, room temperature

• 4 tablespoons unsalted butter, room temperature

• 2 teaspoons pure vanilla extract or vanilla bean paste

• 1/8 teaspoon fine salt

Directions

To make the bars:

1. Preheat oven to 350F, place rack in center position, and have an ungreased 10x15-inch jelly roll pan ready to go.

2. In a large mixing bowl, combine the eggs, sugar, oil, and pumpkin puree; set aside

3. In a medium mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; stir flour mixture into pumpkin mixture until no traces of dry flour remain.

4. Pour batter into pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

5. Remove from oven and allow to cool completely before frosting.

To make the frosting:

1. In a medium mixing bowl, use a hand mixer to combine the frosting ingredients until light and fluffy (you can add a splash of milk if needed).

2. Spread frosting evenly over cooled pumpkin bars.

Note

• store leftovers in the refrigerator for up to a week.

adapted from Taste of Home

Low-Carb Chaffles (Keto Cheese Waffles)

Eating a low carb diet means you have to kiss most breads goodbye. There are some exceptions, like my amazingly delicious Keto-Freindly Cheddar Bay Biscuits, but up until now, sandwiches were something I’d learned to live without.

But not any more - these cute little 4-inch “Chaffles” are the perfect bread replacement for just about any kind of sandwich. I had been craving a BLT all summer long and now, thanks to chaffles, I’m able to give in to that craving whenever the mood strikes. They’re also phenomenal served like regular waffles - warm and dripping with melted butter. Did I mention the recipe calls for only 4 ingredients?

The ingredients: eggs, almond flour, shredded mozzarella cheese, and a splash of cream.

Place all the ingredients in a small blender and mix to combine. You don’t have to use a blender, but I find doing so results in the most bread-like texture.

Blend, blend, blend.

Pour 1/4 of the batter into a preheated mini waffle maker (this is the one I have). If you mix the batter in a blender, you won’t need to spray the waffle maker with oil.

close the waffle maker and let cook for about 3 1/2 minutes.

Ta-da! Eat them warm and slathered with melted butter, or allow them to cool completely and use them as a bread replacement in your favorite sandwich.

Today I’m in the mood for a delicious bacon, lettuce, and tomato sandwich.

Start with a cool chaffle and add your favorite mayo - we love Dukes!

Add lettuce - here I’m using Boston lettuce (aka butter or bibb lettuce). The leaves are tender and flavorful.

Add a thick slice of ripe summer tomato. Just look at that color!

Don’t forget to season that tomato with salt and pepper!!

And now add a couple of slices of bacon - you know I like it chewy.

And lastly, top with another chaffle smeared with a bit of mayo.

Alrighty, grab a handful of napkins and dig in!

Please excuse me while I enjoy every single bite!

Items used to make this recipe:

(affiliate links)

• nutirbullet https://amzn.to/2LmiLfU

• mini waffle maker https://amzn.to/3Log62t

• almond flour https://amzn.to/3oFvDkA

• Duke’s mayo https://amzn.to/3lEpq5C

• digital scale https://amzn.to/34uL2gV

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Chaffles (Keto Cheese Waffles)

makes 4 mini waffles (4-inch diameter)

Printable Recipe

Ingredients

• 2 large eggs (100g)

• 4 ounces shredded low-moisture, part skim mozzarella cheese (120g)

• 2 teaspoons finely ground almond flour (6g)

• 2 teaspoons heavy cream (15g)

Directions

1. Blend ingredients in a small blender or nutribullet.

2. Pour 1/4 the batter into preheated mini waffle maker; close lid and bake for 3 1/2 minutes.

3. Repeat with remaining batter. Serve cooked chaffles with plenty of melted butter, or cool and use to make sandwiches .

Nutritional stats per serving (2 mini waffles): 279 calories, 20g fat, 22g protein, 3 net carbs.