Last week I was supposed to host a group meeting at my apartment, and then this happened:
Over 16 inches of snow in 24 hours - a total mess. BUT...classes were cancelled which is completely unheard of at the U! What a treat! My roommates and I sat at home all day with a glass of wine watching Sex and the City. Needless to say my group meeting was postponed, and I was left with a tray of goodies - so dangerous.
The cookies are oatmeal chocolate walnut. I used the same recipe as my oatmeal chocolate cherry cookies, but rather than adding cherries, I added walnuts. The chocolate cherry cookies were better, though the walnuts were good too. I guess it depends on what you like - it's a great recipe!
The pumpkin bars are my Nanny's - my mom's mom - recipe. They are absolutely fantastic and will melt in your mouth. I could eat the entire pan myself.
Pumpkin bars with cream cheese frosting
1 C oil
2 C sugar
1 - 15 oz can pumpkin
2 C flour
2 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1/2 t ground ginger
1/2 t ground cloves
1/2 t nutmeg
For the frosting
6 oz cream cheese, at room temperature
6 T butter, softened
1 T milk
1 t vanilla extract
4 C powdered sugar
Preheat your oven to 350. Spray a 9 x 13 inch cake pan with non-stick cooking spray.
Prepare your batter in a large mixing bowl, beating the first four ingredients until well-combined. Add your remaining ingredients, and mix well.
Pour your batter in to the prepared cake pan. Bake for approximately 25 minutes, and check with a toothpick. Bake further as needed.
Once the pumpkin bars are done baking, allow them to cool completely.
Prepare the frosting by combining all ingredients in a medium mixing bowl and mixing with an electric mixer until smooth and creamy. Frost the bars once they have cooled.
Proceed with extreme caution - once you start eating them, you may not be able to stop!