Holiday Cooking

The holidays are coming and it’s always fun to try some new recipes. We here at the bakery are looking for some new ideas that work well with gluten free flour blends. The flour used in all the recipes that follow are made with Kari’s pastry flour, available for purchase at the bakery. It is used cup for cup in all the recipes.

Perfect Pumpkin Bars Cuisine Holiday Cookies, 2011

What would fall be without something made with pumpkin! These are delicious and they freeze well.

Preheat oven to 350 F. Coat an 111/2 x 161/2-inch baking sheet with nonstick spray.

Makes 36 bars
Total time 45 minutes

For the bars, whisk:

1 cup each granulated sugar and packed light brown sugar
1 cup canola oil
1 can pumpkin puree (15 oz.)
4 eggs, room temperature
1 Tbsp. vanilla extract

Sift:

2 cups Kari’s Pastry Flour
2 tsp. each baking powder and ground cinnamon
1 tsp. each salt and baking soda
1/2 tsp. each ground ginger, cloves, and nutmeg

Whisk dry ingredients into pumpkin mixture until combined. Spread batter onto prepared baking sheet. Bake until a toothpick inserted into center comes out clean, about 20 minutes. Cool completely before frosting.

For the Frosting:

4 oz. white bar chocolate. chopped
1 1/2 pkg. cream cheese, softened (12 oz. )
1 1/2 sticks unsalted butter, softened (12 oz.)
3 cups sifted powdered sugar

Melt white chocolate in a microwave on high, 1-2 minutes. Stir until smooth.
Beat butter and cream cheese with a mixer on high speed until smooth. Add melted chocolate and beat to combine. Add powdered sugar and mix until smooth. Spread on cooled bars and cut into bars.

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Published in: on October 31, 2011 at 7:25 pm  Leave a Comment  

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