Pumpkin Nut Bars

 

I cannot wait until Fall! You're either one who loves pumpkin everything or doesn't. I LOVE it! How about you? Let me know in the comments your thoughts on pumpkin everything :)

This recipe is called Pumpkin Nut Bars. Personally, I think it's more like a cake. It cooked quick so the oven wasn't on long (thanks TX heat). For me, I love cream cheese icing when it comes to pumpkin treats. This icing was different. Good, and sweet, but different. As I spread it on the cooled cake, I didn't think it was going to be enough. Trust me, a thin layer of this icing is all you need!

My interpretation of the recipe:

Pumpkin Nut Bars

½ cup shortening

1 cup packed brown sugar

1 cup flour

½ teaspoon (baking) soda

½ teaspoon baking powder

1 teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon nutmeg

2/3 cup pumpkin

2 eggs

1 teaspoon vanilla

½ cup chopped nuts

Combine all ingredients except nuts in large mixing bowl. Beat for 2 minutes with electric mixer at medium speed. Fold in nuts. Spread evenly in a 13x9x2" pan. Bake at 350º 20-25 minutes. Spread with run frosting when cool.

Frosting

¼ cup butter

2 cups powdered sugar

1 teaspoon rum

2 Tablespoons hot water

¼ cup nuts

* I used light brown sugar

* Pecans were used in the batter as well as the frosting

* I used dark rum 

* It baked in my oven for 21 minutes

* I did spray my 9x13 pan before adding the batter

I hope you enjoy and give this recipe a second chance in your kitchen too.

Pineapple Icing

In my latest box of organized treasures, I found an icing recipe. It's a hot Texas summer, so who wouldn't love some pineapple?  To be completely honest, this recipe isn't exactly what I would consider to be pineapple icing. It would, however, be perfect as a filler between cake layers. When done, the consistency was kind of like a pie filling. So unless you're serving a sheet cake still in the pan it was baked in, this isn't a stable icing. I refrigerated it overnight and used it cold. I put the cake together the next day and after sitting out on the counter after about 10-15 minutes, the pineapple started to slide off. That's why there's just a picture of a slice and not the entire "hot mess" of a cake :)

Also, it was too sweet for me. I'd cut it back to probably just a cup of sugar, at the most. Even Anthony, my sweets man, said it was too sweet.

One last thing. It didn't say how big of a tin of pineapple to use. I believe I used Dole's 20oz can of crushed pineapple, juice and all. I forgot to write it down before I threw it out. Sorry!

Here's my interpretation of the recipe:

Yellow Cake with Pineapple Icing
From: Jack Everett

Duncan Hines Golden Butter Cake Mix 

Pineapple Icing

1 - Tin Crushed Pineapple

1½ Cups sugar

½ Stick butter

2 Rounded Tablespoons flour

Cook until it thickens & add 1 teaspoon vanilla.

* I baked the cake mix as directed making 2 - 9"rounds.

I hope you enjoy and give this recipe a second chance in your kitchen too.