A variation on one of Wheel's favorite dessert, Seven Layer Magic Bars, and Bytes favorite dessert, Pumpkin Pie. Magic Pumpkin Spice Bars are a delicious compromise! The pumpkin filling is just right spicy on a base of crushed vanilla wafers and topped with coconut, pecans, crushed toffee and white chocolate. You can crush the vanilla wafers in the food processor. Or put them in a zipper bag and crush them with the rolling pin. Or pull the bag out of the box, cut off one corner to allow air to escape and beat the cookies into crumbs with whatever weighty object is at hand -- a heavy glass or a jar of peanut butter, say. Which method do you think I used?? Yep, peanut butter works well. By the time the butter was melted in the microwave -- about 45 seconds -- crumbs were forming ... [Read More]
Pumpkin
Pumpkin Spice Crunchy Dump Cake
Pumpkin Spice Crunch Cake is a dessert that gives pumpkin pie a run for the money. I think it is better than pie – by far! More texture, more flavor, better looking. However, everyone is entitled to their opinion and Wheels and Bytes certainly have theirs. They lean a little toward pie. But they are not known to turn down dessert of any kind, so asking them defeats the purpose. Try it for yourself and see what you think. Scrumptiousness! I like the spice crust and the spice strudel topping. Actually, they improve with time, especially the crust. That makes this the perfect bake ahead dessert. Keep it covered in the refrigerator for a day or two. Then bring it to room temperature before serving to bring out all the flavor. A good vanilla ice cream is the perfect ... [Read More]
Spicy Pumpkin Bread
A light bread with lively flavor, Spicy Pumpkin Bread is great anytime. Serve plain or with whipped butter to let the spices shine. Or dress it up with a glaze for a more festive appearance and let the sweetness of the glaze complement the spices. To glaze a single loaf, start with a quarter cup of powdered sugar and add water a teaspoon at a time, mixing well after each addition, until you reach the desired consistency. I use 2 teaspoons of water per quarter cup, but you might like yours a little thicker. Add a few chopped nuts on top of the glaze, if you wanna be fancy. Adding nuts or raisins is optional. My favorite add in is English walnuts. That causes Bytes to mutter darkly. We can compromise on pecans without muttering so that’s the occasional choice. Other add ins might ... [Read More]
How to puree a pumpkin
This big pumpkin has been on our front porch since early October. Time to make the change to Christmas decor so it had to go. Bytes has been the master jack o lantern carver, but was busy this year. So this super large globe survived Halloween intact and went right up to Thanksgiving. Nary a ding and only one surface blemish to mar its nearly twenty pound beauty. Could not just throw it away. You have to know, too, that Wheels has frequently worked on Thanksgiving. Not every year, but often enough that we haven't really established any traditions except a really good dinner sometime close to the fourth Thursday in November. But this year, he was home. And we had some time on our hands while the crockpot worked its magic with the turkey breast. See where this is going?? ... [Read More]
Pumpkin Bars
I’ve had this recipe for Pumpkin Bars forever -- one of those handwritten, spattered, tattered, cornerstone recipes. I love to make it in the fall when pumpkin is readily available. It has a nice autumn spice fragrance and a deep rich color that is so satisfying. It goes together in a snap and because it is in a jelly roll pan, it also bakes quickly. Less than 10 minutes to make it and 25 to bake and your dinner menu rises to a new level. Serve with whipped topping to keep the carb count at about 13 carbs per serving. Or go for the classic cream cheese frosting spread over the cooled bars. This lower carb version of cream cheese frosting uses about half the powdered sugar of most recipes so adds about 8 carbs per serving. It is light but flavorful and a perfect complement to the ... [Read More]
