The Best Pumpkin Bars........

It is scary to think it has almost been 11 months since my last post.  I have missed my blog and sharing all my favorite recipes with you all.  When I last wrote I was seven months pregnant and was not feeling great and ready to be done with this whole pregnancy thing.   Now 11 months later, I am the momma of a 9 month old perfect little boy.  Crazy what can happen in 11 months.  While pregnant I lost all taste and desire for anything sweet and plus had a rough pregnancy so baking was not my thing for those 9 months.  But once I had Jack, my sweet tooth was back and stronger than ever.  It was like my body was making up for the last 9 months it missed out on.   And of course, as I have said thousands of times, I love fall and all things pumpkin.  I had to get on here and share the most amazing, simple and perfectly pumpkin-ee recipe ever.  I have made this several times since I saw it on a blog I enjoy reading called "i heart nap time" and it never disappoints.  It is easy to make, is moist and a perfect mix of fall spices, pumpkin and creamy cream cheese frosting.

The Best Pumpkin Bars

Pumpkin Bars

4 eggs

1 2/3 cup sugar 

1 cup vegetable oil
1 16 oz can pumpkin

2 cups flour sifted

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1/2 tsp nutmeg

Cream Cheese Frosting
(I like to double the frosting)

3 oz cream cheese

1/2 cup butter

1 tsp vanilla

2cups powdered sugar

Start off by preheating the oven to 350 degrees.  Grease a 15x10 inch pan or I used my jelly roll pan which worked great too. Set aside.

In a large bowl (preferably a Kitchen Aid mixing bowl) beat eggs, sugar, oil and pumpkin until fluffy.  Then in a medium sized bowl stir together flour, baking powder, cinnamon, salt, soda, and spices. Once done with the dry ingredients, slowly add the dry ingredients to pumpkin mixture. Mix until fully combined but be careful not to over mix.  Once complete, spread batter into the greased pan. Bake for 25 minutes, or until lightly browned. My bars took just under 20 minutes to bake, so keep a close eye on them.  Once fully baked, take out and place on a cooling rack.

While bars are cooling, get started on the cream cheese frosting.  I like to double the cream cheese frosting to give it a richer taste.  So to begin, using your mixing bowl, cream together cream cheese, butter and vanilla.  Mix until light and fluffy.  Then gradually add powdered sugar. Beat the frosting until smooth and creamy.  Once bars have completely cooled frost the pumpkin bars and voila, you have a delicious and yet easy make dessert that will make your guests think you have been in the kitchen for hours baking!!!

Happy Fall Baking!

Pumpkin Cheesecake Mousse..........

I have been horrible at blogging these last few months. Between trying to sell our house, looking for a new house and Thad living in another city during the week and me being all over the place......life has been busy and simply crazy the last little while, so I am sorry. I will endeavor to do better. However, just because I have been busy does not mean I have not been trying new recipes.....

If you love cheesecake and pumpkin pie, then this recipe is for you. Chef Brad Farmerie, who is the executive chef for a popular restaurant Public which is in NYC and who has appeared on iron chef, recently appeared on the Martha Stewart Show sharing his shared his mom signature Thanksgiving dessert, Pumpkin Cheesecake Mousse. I know I have been smothering you with Martha's recipes but when I saw this recipe being made I knew that not only did I have to try it but after making it, I knew that I had to share it with you all too. I have a weak spot for when people say that this is their mom's recipe and that she makes it every year. That is code for this recipe is dang good.

At a glance it may appear that there are a lot of steps to this recipe, but they are easy steps that equal an amazing dessert, that not only tastes divine but also looks great plated with its three layers. I can honestly say I have found a new family favorite that I will make every year. And honestly I am already craving it.

Click HERE to watch Chef Brad Farmerie and Martha make his mom's famous Pumpkin Cheesecake Mousse.

The Crust1/2 cup (1 stick) melted unsalted butter, plus more, unmelted, for pan
1 3/4 cups graham cracker crumbs
1/4 cup sugar


The Cheesecake
1 (8-ounce) package cream cheese, room temperature
2 large eggs
3/4 cup sugar


The Pumpkin Mousse
1 (1/4-ounce) envelope gelatin
1 (15-ounce) can pumpkin puree
3 large egg yolks
3/4 cup sugar
1/2 cup milk
1/2 teaspoon coarse salt
2 teaspoons ground cinnamon
3 large egg whites


Whipping Cream Topping
1 cup very cold heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract


Start off by preheating the oven to 350 degrees. Butter a 9-by-13-inch baking dish; set aside.

In a large bowl, combine melted butter, graham cracker crumbs, and sugar; stir until well combined. Press graham cracker mixture into bottom of prepared baking dish in an even layer; set aside.

For the cheesecake, using the bowl of an electric mixer fitted with the whisk attachment, whisk together cream cheese, eggs, and sugar until fluffy. Spread cheesecake mixture over crust in baking dish. Transfer to oven and bake for 20 minutes. Remove from oven and let cool.

While cheesecake is cooling start working on the pumpkin mouse. To begin, fill a small bowl or liquid measuring cup with 1/4 cup water; sprinkle gelatin over top and let soften; set aside. In a large heatproof bowl, mix together pumpkin, egg yolks, 1/2 cup sugar, milk, salt, and cinnamon. Set bowl over (but not touching) simmering water; whisk pumpkin mixture until thickened, 8 to 10 minutes. Remove bowl from heat and whisk in gelatin mixture. Let cool to room temperature.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Add remaining 1/4 cup sugar and continue whisking until medium peaks form. Fold into cooled pumpkin mixture. Spread pumpkin mixture over cheesecake; Cover and transfer to refrigerator until set, at least 8 hours and up to overnight

For the whipping cream, using a bowl of an electric mixer fitted with the whisk attachment, whisk together heavy cream, sugar, and vanilla until soft peaks form. Spread over cake or serve cheesecake with a dollop on the side.

This dessert will wow your holiday guests and will make them wonder how you found the time to make such a yummy, pretty dessert. You will be pleasantly surprised by this recipe.

Enjoy and happy holiday baking!