It's Funny Friday
by Prudence
Hi Everybear. Happy New Year, I can't believe it's 2014, time flies. I am all settled in and enjoying our little town. People are so friendly here, very welcoming and just nice folks.
I live on a lane, there are 6 houses and there is a little tradition, neighbors leave little prezzies in each other's mailboxes. It didn't take Mom long to jump in, we made Pumpkin Blondies and as soon as the mail came Dad and I jumped in Mom's SUV and delivered our goodies. Why didn't we walk you ask? Remember what Mom says, "a picture is worth......"
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THE WELCOME CORNER
Welcome to our new friend, Miss KarenL. Please drop in on Karen over at Facebook.
Welcome Karen and thank you for joining us.
Pumpkin Blondies
2.5 c all-purpose flour
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 c unsalted butter melted & cooled to room temp
1 c light brown sugar
1/2 c granulated sugar
1 egg
1 Tbsp. vanilla
1 (15oz) can pure pumpkin puree
1 c butterscotch chips
1 c white choc. chips
1 c pecans coarsely chopped (I use walnuts)
Preheat oven to 350 degrees. Spray a 9x13 pan with the non stick spray and line it with parchment paper making sure it overhangs on both sides of the pan, set aside.
In medium bowl whisk flour, pumpkin spice and salt, set aside. In the bowl of a stand mixer with a paddle attachment mix butter and sugars until smooth and no lumps remain. Add egg and vanilla until combined. Add pumpkin and mix until it is well incorporated. Slowly add the flour mixture until all is full incorporated. Add butterscotch, white choc. chips and pecans or walnuts.
Pour batter into prepared baking pan, bake 40-50 mins. or until a toothpick comes out clean, but with a little bit of crumb. The bars will be firm when done, let pan cool completely on a wire rack. To remove the bars from pan lift the bars out by the parchment paper handles and cut to desired size. Store in airtight container up to 5 days.
Freezes well up to three weeks.
Hi Everybear. Happy New Year, I can't believe it's 2014, time flies. I am all settled in and enjoying our little town. People are so friendly here, very welcoming and just nice folks.
I live on a lane, there are 6 houses and there is a little tradition, neighbors leave little prezzies in each other's mailboxes. It didn't take Mom long to jump in, we made Pumpkin Blondies and as soon as the mail came Dad and I jumped in Mom's SUV and delivered our goodies. Why didn't we walk you ask? Remember what Mom says, "a picture is worth......"
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| That is looking down our driveway |
THE WELCOME CORNER
Welcome Karen and thank you for joining us.
Pumpkin Blondies
2.5 c all-purpose flour
1 Tbsp. pumpkin pie spice
1/2 tsp. salt
1 c unsalted butter melted & cooled to room temp
1 c light brown sugar
1/2 c granulated sugar
1 egg
1 Tbsp. vanilla
1 (15oz) can pure pumpkin puree
1 c butterscotch chips
1 c white choc. chips
1 c pecans coarsely chopped (I use walnuts)
Preheat oven to 350 degrees. Spray a 9x13 pan with the non stick spray and line it with parchment paper making sure it overhangs on both sides of the pan, set aside.
In medium bowl whisk flour, pumpkin spice and salt, set aside. In the bowl of a stand mixer with a paddle attachment mix butter and sugars until smooth and no lumps remain. Add egg and vanilla until combined. Add pumpkin and mix until it is well incorporated. Slowly add the flour mixture until all is full incorporated. Add butterscotch, white choc. chips and pecans or walnuts.
Pour batter into prepared baking pan, bake 40-50 mins. or until a toothpick comes out clean, but with a little bit of crumb. The bars will be firm when done, let pan cool completely on a wire rack. To remove the bars from pan lift the bars out by the parchment paper handles and cut to desired size. Store in airtight container up to 5 days.
Freezes well up to three weeks.
