I just returned from a nice visit my parents fall in Wisconsin. There is something a little space that showcases the beauty of this season so far more than New York can. Now do not get me wrong, the fall in New York's magic, but the fall in the Midwest has won my heart this week. (And Hugo's- evidence of this at the end of the post!)
While there, I had the chance to do all kinds of fun fall activities like apple picking, the softer zoo, overlooking magnificent fall foliage, and many cooking fall.
I first shared this recipe 3 years ago, but it had a major overhaul. I remember love its simplicity, texture and delicious autumn spices- and it did not disappoint! These bars are light and soft, with a cake swirl cheesecake as creamy. They are really not too sweet at all which makes snacking on them too easy. hey're also super easy to pack and tote around which makes them the perfect complement to bake sales, pot-lucks and other fall gatherings.
Oh, and here's another thing I like fall ... .heart eyes all around!
- 6 tablespoons butter, melted and cooled slightly
- 1¾ cups sugar
- 3 large eggs
- 1 extract teaspoon vanilla
- 1 canned pumpkin cup
- 1¾ cups all purpose
- 1½ teaspoons ground cinnamon
- 1 tablespoon of baking soda coffee
- ½ teaspoon baking powder
- ½ teaspoon nutmeg coffee
- 1 package (8 oz) of cheese cream, at room temperature
- in a bowl, with electric mixer on medium speed beat butter and 1½ cup sugar until smooth.
- beat in 2 eggs, pumpkin, and ⅓ cup water, and vanilla until smooth, scraping down sides of bowl as needed. In another bowl, combine flour, cinnamon, baking soda, baking powder and nutmeg; stir or beat into butter mixture until blended. Spread batter evenly in a buttered and floured pan 10- by 15-inch baking. *
- In a bowl, with a medium-speed electric mixer, beat the cream cheese, remaining egg and remaining sugar ¼ cup until smooth.
- Chute cheese mixture to the cream in spaced portions of 1 tablespoon of the dough. Pull a knife point in filling slightly to swirl in the dough.
- Bake at 350 ° until the center of the pumpkin pulp (no cream cheese mixture) return springs to the touch, about 30 minutes. Cool completely in pan, then cut into bars
Source :. MyRecipes.Com