Browsing Tag

frosting

Pumpkin Bars with Cream Cheese Frosting

September 22, 2011

We might as well christen this pumpkin week over in the Espresso and Cream kitchen. In addition to eating it non-stop in Healthy Pumpkin Butter form, I’ve also been baking with canned pumpkin.

Joey grew up with a mom who frequently had a pan of bars in some shape and form sitting around the house for hungry boys to eat. And every now and again, I like to recreate this in our home, too. Last month it was Banana Sheet Cake and this month’s version is Pumpkin Bars with Cream Cheese Frosting.

Of course, anything with cream cheese frosting is a hit in my book, but these bars are especially tasty and moist thanks to the canned pumpkin. As the days went by, the bars actually started to taste better, similar to the banana bread phenomenon. I would say that if you’re thinking of making them to bring somewhere, a day or two ahead of time would yield fantastic results.

Pumpkin Bars with Cream Cheese Frosting
Adapted slightly from Sweet Pea’s Kitchen

Ingredients
Cake Batter
*4 eggs
*1 2/3 cups sugar
*1 cup vegetable oil
*1 (15-ounce) can pumpkin puree
*1 cup all-purpose flour
*1 cup whole wheat flour
*2 teaspoons baking powder
*2 teaspoons ground cinnamon
*1/4 teaspoon ground ginger
*1/4 teaspoon nutmeg
*1/2 teaspoon salt
*1 teaspoon baking soda

Frosting
*8 ounce cream cheese, softened
*1/2 cup butter, softened
*2 cups sifted powdered sugar
*1 teaspoon vanilla extract
*1/2 teaspoon ground cinnamon

Instructions
*Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. Set aside.
*In the bowl of an electric mixer, combine the eggs, sugar, oil and pumpkin puree. Beat on medium heat until light and fluffy, about 2 minutes.
*In a large bowl, combine the remaining ingredients for the cake batter. Add the dry ingredients to the wet ingredients. Beat until just combined. Transfer batter to the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack; cool completely.
*Meanwhile, with an electric mixer, beat together the cream cheese and butter until smooth. Add in the powdered sugar, vanilla extract and cinnamon. Beat until smooth. Spread atop the bars and cut into squares.

Happy Baking!

Madison

Chocolate Sour Cream Frosting

February 21, 2011
This weekend, Joey and I had a date to celebrate the fact that he passed a very important work-related certification exam. Naturally, I thought baking a cake was in order and had intended to share with you a cake and frosting recipe. However, the cake was a tad on the dry side and not yet ready to share. The frosting, on the other hand, was fabulous. 
It was thick, dense, and ultimately rich in the very best sense. And I was so delighted with how easy it was to work with when frosting a cake. The smooth, shiny, velvety texture made cake decorating a breeze. I would, however, offer this bit of advice: this frosting is best eaten on the day you frost the cake. After a day it loses its luster just a bit. Though it didn’t really stop me. 
And now for a public service announcement: If you haven’t gotten your flu shot this year, go and do so this week. Though I felt decently healthy on Friday and was on the mend from my recent sickness, I woke up Saturday morning with chills, intense body aches, and major chest congestion. The doctor’s diagnosis on Saturday was Influenza B, and I spent the rest of the weekend in a ball on the couch. It was no fun and a flu shot could have saved me a bunch of pain and discomfort. 
Take care of yourselves and have a happy Monday!
Chocolate Sour Cream Frosting
Adapted just slightly from Maida Heatter’s Cakes
Ingredients
*12 oz. semi-sweet chocolate chips
*16 oz. milk chocolate chips
*1 pint sour cream
*1 tsp. vanilla extract 
*1/4 cup milk
Instructions
*Heat semi-sweet chocolate and milk chocolate in a saucepan over low heat, stirring frequently, until just melted. Remove from heat and pour into the bowl of an electric mixer. Add in sour cream and vanilla and beat 1 to 2 minutes on low heat until smooth. Add in milk and beat an additional 30 seconds. 
*Spoon over cake and spread into an even layer. 
Happy baking!
Madison
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