Happy Monday everybody!  Yawns over here y’all, long weekends & holidays always have that affect don’t they? You think of all the sleep you’re finally going to get to catch up on, and yet there always seems to be plenty of other things that end up taking up your time, or is that just me? 

Anyways, did everyone have a nice Easter? Lots of food? Lots of family & fun?  Well, I hope so, I know I did,  but in case you didn’t get enough of those things yesterday, I have a completely delicious and easy dessert that seriously can be whipped up in less than an hour. 

Y’all these are freaking delicious too,  so fudgy & moist with just a hint of crunch from the mini M&M’s baked into them.  These are obviously a chocolate version of one of my favorites the M&M Cookie Bars if chocolate really isn’t your thing (we can still be friends) but you do you 🙂 Have a wonderful start to your week & thanks for stopping by!

Cake mix, pudding mix…

water, oil, eggs…

mix, mix, mix…

now the mini M&M’s, aren’t they cute?

mix again & into your pan…

bake, bake, bake…

maybe throw on some M&M’s while still warm…

and enjoy!!!

Chocolate Cake Mix Cookie Bars

2016-03-26 13:50:46

Delicious & fudgey chocolate cookie bars easily made with a cake mix.

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Ingredients

1. 1 (15.25 Ounce) Box of Chocolate Fudge Cake Mix ( I Used Betty Crocker).
2. 1 (3.56 Ounce) Box of Instant Chocolate Pudding.
3. 1/4 Cup of Water.
4. 3/4 Cup of Vegetable Oil.
5. 2 Eggs.
6. 1 Cup of Mini M&M's.
7. 9x13 Pan.

Instructions

1. Preheat your oven to 350 degrees F.
2. Heavily spray your pan with non-stick spray, set aside.
3. With a handheld or stand mixer with paddle attachment, place your cake mix & pudding mix into the bowl.
4. Now add your water, vegetable oil & eggs, mix all together until smooth, scraping down the sides if needed.
5. Now add your mini M&M's and mix again until evenly distributed.
6. Now pour into your pan, pressing with a spatula until spread evenly into your pan.
7. Bake for 22 minutes, and while still hot from the oven you can sprinkle a handful of M&M's on top if you like.
8. Let cool completely, cut into pieces & enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everybody!! Aaah I love shorter work weeks, don’t y’all?  Well, I hope you guys had Monday off too, and honestly as busy as I constantly feel & how much there is always to do, I made sure I did absolutely nothing on Monday. 

Y’all, and I mean nothing, me and dude binge watched 5 billion episodes of The Blacklist-which he’s been trying to get me to watch for forever and if you haven’t, check it out, really good, and that was it.  Monday is probably the laziest day I’ve had in years and years unless I was sick, but that doesn’t count you know, so I was glad to see I actually have the ability to make myself do nothing which is good in small doses. 

Yeah, so all of that literally has nothing to do with today’s post, but just thought I’d ramble a bit, so to today’s yumminess.  These toffee bars are pretty spectacular you guys, chewy, a little dense and a lot of awesomeness.  They’re not overwhelmingly toffee or caramel, just a really wonderful chewy delicious bar. 

I think both parts of this bar, the crust & the caramel topping are equally delicious so I didn’t really have a favorite part, just overall really really yummy.  Make some of these tonight for a wonderful mid week treat & have a wonderful day!      

Important to foil & spray your foil for these bars…

for the crust, butter & brown sugar…

once, light & fluffy add your eggs, salt & vanilla…

all mixed & now for flour, baking powder…

all mixed & now for the brickle o’ bits…

nice and mixed…

into your pan…

nice & evenly pressed out into your pan…

bake, bake, bake…

now for the caramel topping…caramels, butter, condensed milk…

perfectly melted…

now onto your crust…

bake, bake, bake again…

& enjoy!!!

Toffee Bars

2016-02-16 10:32:14

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THE CRUST

1. 2 Cups of All-Purpose Flour.
2. 1 Teaspoon of Baking Powder.
3. 1/4 Teaspoon of Salt.
4. 1 Generous Cup of Light Brown Sugar.
5. 1 (8 Ounce) Bag of Heath Toffee Bits O' Brickle.
6. 1/2 Cup (1 Stick) of Unsalted Butter, Softened.
7. 1 Teaspoon of Vanilla.
8. 2 Eggs.
9. 8X8 Pan.

THE CARAMEL TOPPING

1. 12-14 Kraft Wrapped Caramels (or about 1/4 Cup)
2. 1/2 Cup of Sweetened Condensed Milk.
3. 2 Tablespoons of Unsalted Butter.

FOR THE CRUST

1. Preheat oven to 350 degrees F.
2. Line your 8x8 pan with aluminum foil and liberally spray foil with baker's spray or non stick spray.
3. With a handheld or stand mixer with paddle attachment, place your butter and brown sugar in your bowl and mix until light and fluffy.
4. Now add your eggs and vanilla and mix again.
5. Now add your flour, baking powder and salt and mix until just combined, you don't want to over mix.
6. Now place your crust batter into your pan and using your hands (it will be really sticky) evenly press into your pan and bake for 14-16 minutes (took mine out at 15) or until just starting to set.
7. Remove from the oven and start to prepare your topping.

FOR THE CARAMEL TOPPING

1. On low heat, place your condensed milk, butter and caramels into your saucepan.
2. Continually stir until the caramels & butter are completely melted.
3. Carefully & evenly pour your caramel mixture onto your crust.
4. Now place back into the oven and bake for an additional 15 minutes or until the top is slightly golden brown.
5. Remove from the oven and let cool completely, I placed mine in the fridge for a little over an hour to make sure it was easy to cut, then enjoy!

Notes

1. I used the Heath Toffee Bits because I wanted a little kick of chocolate in there, if that's not your style just use plain toffee bits.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Friday everybody!! I don’t know if any of y’all noticed but I didn’t post anything Wednesday, which is the first time I haven’t posted Mon/Wed/Fri ever. 

Well, with me being gone aaalll weekend (for reals, walked in the door at 2 am-ish Monday morning) which is when I do all of my cooking and take all of my pics, I just didn’t have enough stuff to post this week, so, sorry y’all, I will definitely remedy this for next week. 

Anyways, I have another wonderfully festive treat for you guys today, which features more awesome Brach’s candy corns.  Y’all these Brach’s candy corns are fruit crème flavored (hello! awesome!) and are so sweet, wonderful and go perfectly with all of the cereal and marshmallows in these Franken Boo Berry Treats. 

My inner 6 year old came out in a big way with these treats y’all, with the candy corns, and totally fun cereals make this such a great treat for this time of year.  I hope everyone has a wonderful weekend, and hopefully it is as beautiful there as it is here and you can get out and enjoy it 🙂   

Alrighty, Boo Berry Cereal into the bowl…

now Franken Berry Cereal…

now the Brach’s Fruit Crème Candy Corns, yummy…

all mixed up…

now for the marshmallowness, butter into the pan…

once the butter has melted, place the marshmallows, salt and vanilla…

all melted down…

onto the cereal mixture…

all mixed together…

now into your pan to cool off for a while…

then cut into pieces and enjoy!!!

Franken Boo Berry Treats

2015-10-20 10:56:58

A delightful & festive take on a krispy treat.

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Ingredients

1. 4 Cups of Boo Berry Cereal.
2. 4 Cups of Franken Berry Cereal.
3. 2 Cups of Brachs Fruit Crème Candy Corns.
4. 2 Sticks (1 Cup) of Unsalted Butter.
5. 2 (10 Ounce) Bags of Mini Marshmallows.
6. 2 Tablespoons of Vanilla Extract.
7. 1/2 Teaspoon of Salt.
8. 9x13 Pan.

Instructions

1. In a large bowl place the Boo Berry cereal, Franken Berry cereal, Brach's Fruit Crème Candy Corn and mix all together, set aside.
2. Place aluminum foil in the bottom of your pan and spray well with non stick cooking spray, set aside.
3. In a large saucepan over low heat melt the butter.
4. Once the butter is melted, add the marshmallows, vanilla & salt, stirr over low heat until marshmallows are melted and everything is mixed together.
5. Remove your marshmallow mixture off of the heat and immediately pour over the cereal mixture and stir together until everything is completely covered.
6. Then evenly spread your cereal/marshmallow mixture into your foiled pan.
7. Let the cereal mixture cool to room temp uncovered, and once set remove from the pan by lifting the foil and cut into pieces and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I hope none of y’all have read the title of this recipe and let out a big sigh at another krispy treat recipe, especially so soon after my Snickerdoodle Krispy Treats, but honestly I just couldn’t help myself.  I always seem to forget how awesome homemade krispy treats are… like, can’t quit eating until they’re all gone kind of awesome. 

Let’s be real, the pre-made in the shiny bag, though tasty, don’t hold a candle to the real deal.  Since I love and have always loved Lucky Charms (I’m an adult I promise),  I figured melted butter and marshmallows thrown into a giant bowl of Lucky Charms couldn’t be anything less than amazing, and I was right. 

Y’all,  I had planned on saving some of these for my neighbor’s kids, and I almost ate the entire pan without even realizing it, please no judgement.  These are sooo delicious, and now I am already planning on making other versions of these.  Happy Wednesday!!     

Lucky Charms into the bowl…

melt some butter…

once melted, add marshmallows, salt and vanilla…

all melted…

onto your cereal and all mixed up…

into your pan…

and enjoy!!!

Lucky Charm Krispy Treats

2015-08-17 12:52:48

Lucky Charms have never tasted so gooey and wonderful as they do in these Lucky Charm Krispy Treats.

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Ingredients

1. 8 Cups of Lucky Charms Cereal.
2. 1 Cup (2 Sticks) of Butter.
3. 2 (10 Ounce) Bags of Miniature Marshmallows.
4. 2 Tablespoons of Vanilla.
5. 1/2 Teaspoon of Salt.
6. 9x13 Pan.

Instructions

1. In a large bowl place your Lucky Charms Cereal, set aside.
2. Place aluminum foil into your 9x13 pan and spray with non stick spray and set aside.
3. In a large saucepan over low heat, melt your butter.
4. Once melted, add the marshmallows, vanilla and salt, stirring over low heat until marshmallows are melted, and everything is completely mixed together.
5. Remove your marshmallow mixture off the heat and immediately pour over cereal and gently stir together until the cereal is completely coated, then evenly spread your mixture into your foiled pan.
6. Let your cereal mixture cool to room temperature uncovered, and once set remove from pan by lifting out the aluminum foil and cut into pieces and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I don’t think as many things taste as good as a homemade Rice Krispy Treat, do you?  So buttery, marshmallow-ey, and crunchy, tastes like being a kid again. 

I found myself last week day dreaming about what could be added to these lovelies that might make them even better (I do this a lot the closer I get to my cheat day btw). 

I finally settled on putting soft, chewy, delicious cookies into these Krispy Treats, and since I am partial to snickerdoodles I figured they would be perfect.  I originally had planned on buying already made snickerdoodles, but wouldn’t you know it, all  the stores I went to were out.  So, I thought baking up some pre-made ones would have to do, and dang they were almost impossible to find, I could find about every flavor but snickerdoodle. 

The fourth store I struck gold (insert sarcastic font here) with some of the fugliest looking cookies ever haha, so busted looking after baking but at least tasty, and they were going to be broken into pieces anyhow so there you go.   OMG y’all, these are so awesome, straight up addictive.   You get that wonderful cinnamon and sugar kick from the cookies throughout every treat, definitely a different and super delicious twist on an old favorite.  

First, bake up some snickerdoodles…

yummies, but fug city y’all…

after cooling, break up about half that you’re going to use and place into your bowl…

then the Rice Krispies…

then more cookies…

then place foil into your pan…

butter into your pot…

then marshmallows and salt…

all melted…

then onto your Krispies and snickerdoodles…

mix it all up and into your pan…

then I stuck some more cookies all over the top…

Let them set up for a few hours at room temperature then enjoy!

Snickerdoodle Krispy Treats

2015-07-23 12:12:00

A fun take on the classic rice krispy treat filled with snickerdoodles.

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Ingredients

1. 9 Cups of Rice Krispies Cereal.
2. 1 Cup (2 Sticks) of Unsalted Butter.
3. 2 (10 Ounce) Bags of Miniature Marshmallows.
4. 2 Teaspoons of Vanilla Extract.
5. 1/2 Teaspoon of Salt.
6. 12-14 Snickerdoodle Cookies.
7. 1 (16 Ounce) Package of Break and Bake Snickerdoodle Squares, Or Premade Cookies.
8. 9x13 Pan.

Instructions

1. If using premade snickerdoodles, break half of your cookies into pieces and place in a large mixing bowl, if using break and bake, prepare according to directions and let cool before breaking into pieces.
2. Now add your Rice Krispies to your bowl, then place the other half of your cookies onto the cereal and set aside.
3. Place foil into your pan and spray the foil too, set aside.
4. In a large pot melt your butter over low heat then add your marshmallows, vanilla and salt.
5. Stir over low heat until marshmallows are almost all melted and everything is mixed together, and immediately pour your marshmallow mixture over the cereal and stir until cereal is evenly coated.
6. Spread mixture evenly into your pan, and while the mixture was still warm I placed about 2 more cookies worth of pieces into the top of the rice krispy treats.
7. Now let your treats cool to room temperature uncovered and cut into pieces.

Notes

1. You can use as many or as few cookies as you like, totally up to what you prefer.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Friday y’all! I thought today I would do a fall back Friday with one of my posts from last year, not only because it’s one of my all time favorite recipes but because my little sister brought to my attention the other day that for some reason the original post wouldn’t open at all.

I immediately called my older sister (my webmaster) in a panic when I couldn’t make it work, and even with all of her computer smarts couldn’t make it work either…sooo here we are with a great recipe, old photos (obviously haha) and something super delicious and easy to make.

Speaking of photos, please don’t judge too hard these old photos, I was still learning the ins and outs of my camera (not that I’m an expert now) and was definitely struggling with food styling.  I also can’t believe I didn’t make any step-by-step photos either, sheesh, I’ll definitely have to do some of those in the future for this. 

Anyways,  these babies are called The Best Brownies for a reason, this is more of a super moist chocolate cake than brownie, and is topped with an easy homemade fudge.  These are rich, but amaaazing.  If you are a chocoholic you’re gonna go crazy for these.  Have a wonderful weekend everybody!

The Best Brownies

2015-07-17 07:46:02

Moist chocolate cake topped with a decadent homemade fudge.

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THE BROWNIE

1. 1 Stick (1/2) Cup of Unsalted Butter.
2. 1 Cup of Sugar.
3. 4 Eggs.
4. 1 Teaspoon of Vanilla.
5. 1 Can (1 1/2 Cups) of Hershey's Chocolate Syrup.
6. 1 Cup Plus 1 Tablespoon of Plain Flour.
7. 1/2 Teaspoon of Baking Powder.
8. 9x13 Pan.

THE FROSTING

1. 6 Tablespoons of Butter.
2. 6 Tabelspoons of Milk.
3. 1 1/2 Cup of Granulated Sugar.
4. 1/2 Cup of Semi-Sweet Chocolate Chips.

FOR THE BROWNIE

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, cream your butter and sugar.
3. Then add the eggs, vanilla and syrup.
4. Pour into your greased pan and bake for 20-25 minutes or until it springs back slightly to the touch, don't over bake, and let cool.

FOR THE FROSTING

1. Once the brownies have cooled, in a small/medium saucepan place your butter, milk and sugar and bring to a boil.
2. Boil for 1/2 minute and remove from the heat.
3. Right away pour your chocolate chips into the pan mixing until smooth, then pour onto your brownies.
4. Let the icing set and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Who knows why, but I had been having a major hankering for something gooey and handheld.  Random, but sometimes desserts are so much tastier in bar form. 

I’ve seen butter tarts (you know,  the full on fancy individual ones) for quite a while looking all delicious, but lets be honest making individual mini desserts can be a bit of a process. 

Sooo, I happened across several different versions of these in bar form and decided to give them a whirl.  These have the most wonderful gooey, sugary texture, and the vinegar gives these almost a tart flavor that comes through the brown sugar. 

These were darn easy to make, the hardest part being that I had to wait for them to cool before I cut them up.  Speaking of, definitely line your pan, these are so gooey I don’t know if they would have come out to easily if I had just tried cutting them out.  Happy Wednesday Y’all and enjoy!

Line your pan…

In a bowl place your flour…

then your sugar…

then cold cubed butter…

squish these together…

until it looks like this…

as evenly as possible, press into your pan…

bake it up…

in another bowl, place your melted butter…

brown sugar…

eggs, vinegar and vanilla…

mix it all up…

onto your crust…

and bake that up…

Let it cool very well and enjoy!

Butter Tarts

2015-05-26 10:17:44

Gooey, sweet and slightly tart butter squares.

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THE CRUST

1. 1 Cup of Unsalted Butter, Cold and Cubed.
2. 4 Tablespoons of Confectioner's Sugar.
3. 2 Cups of All Purpose Flour.

THE FILLING

1. 1/2 Cup of Unsalted Butter, Melted.
2. 3 Cups of Brown Sugar, Packed.
3. 4 Eggs.
4. 2 Tablespoons of White Vinegar.
5. 1 Tablespoon of Vanilla Extract.
6. 9x13 Pan.

FOR THE CRUST

1. Preheat your oven to 350 degrees F.
2. With aluminum foil, line your 9x13 pan and slightly spray with non stick spray and set aside.
3. In a bowl, place your cubed butter, confectioner's sugar and flour.
4. Either using a pastry cutter or your hands, squeeze the ingredients together until your dough is formed.
5. Press the dough evenly into your pan and bake for 10 minutes.
6. While your crust is baking, in a separate bowl place your melted butter, brown sugar, eggs, vanilla and vinegar.
7. Mix all of the ingredients together until combined and pour the batter onto your crust and bake for 20-25 minutes (I took mine out at 22) or until the filling is almost set.
8. Cool completely (preferably in the fridge) before cutting into pieces.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

So, I am about to break one of my biggest no no’s when it comes to desserts…nuts. That’s right in desserts, I don’t like them. It’s definitely a texture thing, there’s just something about biting into a giant walnut or pecan in a soft chewy delicious brownie or cupcake that makes me go blaaaah. Well my friends, I believe these brownies will be the one and only exception to my no nut in dessert rule, that’s how good they are.

These wonderfully delicious brownies were brought over by my mom’s bff Kim (yes the same wonderful bringer of the Easy Coconut Cake ) and she had me at caramel and brownies but when I heard pecan I was all womp, womp.  Well, it was my cheat day after all, so I thought what the heck I’ll try one…oh my, I ate one, then another, and another, and, well, you get the idea.

I couldn’t tell there were even pecans in it except for the wonderful rich nutty flavor that was coming through since the nuts were chopped up so finely.  I immediately called to get this recipe because I just knew I had to make these awesome brownies myself.  This is a recipe that comes from her grandmother and has obviously been passed down through the family so I am grateful she was nice enough to let me share it here 🙂  These are so gooey and moist, with a rich nutty caramel flavor that is downright addicting, I urge you to make these asap. 

Let’s start with the pecans…

I used a hand chopper but you can use whatever you prefer, I made sure mine were finely chopped…

All those caramels that needed to be unwrapped first…

Then place in saucepan with butter and we will pretend the milk is pictured here too…

Starting to melt, and there’s milk this time…

All melted…

Whisk your eggs and add sugar…

All mixed together…

I whisked my flour, salt and baking powder in a measuring cup…

Then place your flour mix into your egg mixture…

Mix it all together…

Now add your caramel…

Mix together…

Then add your pecans (and pretend the vanilla is pictured too)…

Mix all together…

Pour into your pan…

Bake, bake, bake…

Then enjoy!!

mmmm…

Caramel Pecan Brownies

2015-03-01 17:39:29

Ooey gooey caramel pecan brownies so delicious you won't be able to have just one.

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Ingredients

1. 2/3 Cup of Caramels (I Used Kraft (11 Ounce Bag) Caramels).
2. 2 Tablespoons of Milk.
3. 2 Eggs.
4. 3/4 Cup of Sugar.
5. 6 Tablespoons of Melted Butter.
6. 1/2 Teaspoon of Vanilla.
7. 3/4 Cup of All Purpose Flour.
8. 1/2 Teaspoon Baking Powder.
9. 1/2 Teaspoon of Salt.
10. 1/2 Cup of Pecans, Finely Chopped.
11. 8x8 Pan.

Instructions

1. Preheat oven to 350 degrees F.
2. With a handheld chopper, knife or food processor finely chop your pecans (or keep them larger if you prefer that size) and set aside.
3. In a small saucepan over medium heat place your caramels, butter and milk stirring constantly until melted, remove from heat and set aside.
4. In a larger bowl beat eggs then add the sugar and mix together, set aside.
5. In a separate bowl place your flour, baking powder and salt and mix together.
6. Pour the flour mixture into your egg/sugar mix and mix until combined.
7. Now pour your caramel/butter mixture into your flour/sugar and mix until well incorporated.
8. Now fold your pecans into your batter, then add your vanilla and mix.
9. Pour your batter into your greased 8x8 pan and bake for 25-30 minutes, I took mine out at 28 so they would still be slightly gooey.
10. Let cool completely and serve.

Notes

1. The recipe called for 2/3 cup of caramel, but I definitely used more than that due to my love of caramel and it ended up being about 3/4 of the 11 ounce bag.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

I have to be honest, it has been super crazy banana pants busy around here for me recently. Not only have there been a million holiday things to do but I just finished taking the LSAT exam for the 2nd time, sheesh, you know the one that Reese Witherspoon in Legally Blonde took and got an almost perfect score, then got into Harvard Law School yeah right, yeah, that one.  After not receiving the best score in the world or even close last year, I have been working with a private tutor several times a week for months, and then throw on work, and just life in general, phew, super crazy…sooo after finishing my test I couldn’t wait to start my cheat day to stress eat, but after all of that madness the last thing I wanted to do was spend an inordinate amount of time making something awesome, hence the recipe I am about to show you.  I kept seeing these cake mix cookies and cake mix cookie bars popping up everywhere on Pinterest, and people lamenting about how awesomely delicious and easy these are to make so I thought, bingo, those will be perfect, and then I thought how fun and colorful some mini M&M’s added would be too.  Oh my, are they ever, I’m honestly not sure I was expecting these to be as good as they are, and super duper easy peasy to make. Obviously, I shared these with my family and they absolutely loved them and no joke I think I ate half the pan –zero shame y’all they’re that good. 

So, take your cake mix and dry pudding mix…

Then add your oil and water…

Add your eggs…

Mix, mix, mix…

Now add the delicious mini M&M’s…

This is what your batter will look like, feel free to get a spoonful, so good…

Then pour your batter in your pan, it’s pretty darn thick y’all…

Baking up…your house is gonna smell like cake and cookies…

These are so soft and moist with the slight crunch of the mini M&M’s…

mmmm…

M & M Cookie Bars

2014-12-10 13:35:38

super soft and moist cookie bars with mini M&M's made from a cake mix

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Ingredients

1. 1 Box of Yellow Cake Mix.
2. 1 Small Serving Size Box of Instant French Vanilla Pudding.
3. 1/4 Cup of Water.
4. 3/4 Cup of Vegetable Oil
5. 2 Large Eggs.
6. 3/4 Cup of Mini M&M's.

Instructions

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, put your cake mix and pudding mix into the bowl, whisk together.
3. Now add your water, vegetable oil, and eggs.
4. When all are combined add your M&M's and mix until incorporated evenly.
5. Pour your batter in a buttered or sprayed 9x13 pan and I baked mine for precisely 22 minutes and they were perfect.
6. See, told ya it was easy 😉

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

There is no denying that I am a huge fan of pumpkin, but these bars really take the cake wow, I am so ‘punny’ . No, seriously, as soon as the leaves start to turn all of the pretty variations of orange and red, and making all things pumpkin and spicy are not frowned upon, I make these bad boys.  Y’all when I say that these are easy (not to mention super delicious) to make, I am not exaggerating. 

This is always the most moist seriously we need a new word cake, with the perfect amount of pumpkin, cinnamon and sweetness, and the frosting, well, wow, this stuff is good.  The original recipe called for your basic cream cheese frosting, but this time because I put cinnamon in everything I really wanted to amp up the cinnamon flavor,  I added it to the cream cheese and holy junk it’s crazy banana pants good-maybe pumpkin pants good, no, eww that just sounds weird-.  People who don’t think they like pumpkin desserts love these bars, and if you want something easy to make that will impress at Thanksgiving or to eat by yourself watching a Real Housewives marathon, these are the ticket.   

Eggs, oil, pumpkin puree, sugar…

 Flour, baking powder, baking soda, cinnamon, salt…

 All mixed together…

In the pan, all ready to be baked up…

Mmmm, sooo delicious…

Trust me, you’re gonna want to get a taste of this…

Pumpkin Bars w/ Cinnamon Cream Cheese Frosting

2014-11-17 09:24:34

moist pumpkin cake with cinnamon cream cheese frosting

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FOR THE PUMPKIN CAKE

1. 4 Eggs.
2. 1 2/3 Cup of Granulated Sugar.
3. 1 Cup of Vegetable Oil.
4. 1 (15 Ounce) Can of Pumpkin Puree.
5. 2 Cups Sifted All-Purpose Flour.
6. 2 Teaspoons Baking Powder.
7. 2 Teaspoons Ground Cinnamon.
8. 1 Teaspoon of Salt.
9. 1 Teaspoon of Baking Soda.

FOR THE FROSTING

1. 2- 8 Ounce Packages of Cream Cheese, Softened.
2. 2 Sticks of Unsalted Butter, Softened.
3. 3 Cups of Powdered Sugar.
4. 2 Teaspoons Vanilla Extract.
5. 1 1/2 Teaspoons of Cinnamon.

PUMPKIN CAKE

1. Preheat the oven 350 degrees F.
2. Spray 9x13 pan with non stick cooking spray.
3. In a bowl, mix the eggs, sugar, oil, and pumpkin puree until smooth.
4. Now add the flour, baking soda, baking powder, salt, and cinnamon, blending until fully incorporated.
5. Pour the batter into your pan and bake for 30 minutes, but check after 25 minutes to make sure it is not baking too quickly on top. If it is, you can loosely place aluminum foil on top of your pan for the last 5-6 minutes of baking making sure the center is cooked through.

FROSTING

1. With a handheld or stand mixer with paddle attachment, cream your cream choose until smooth.
2. Now add your butter and blend with your cream cheese until incorporated.
3. Add your vanilla and slowly add your powdered sugar 1 cup at a time until well blended.
4. Add your cinnamon and blend well.
5. Place frosting back in the fridge until cake has cooled enough to either pipe on the frosting or cover the top of the cake with the frosting using a knife.

Notes

1. I have frosted this cake many times before by covering the entire top of the cake before cutting, but that can be a very messy process, but I have found it easiest to cut your bars into your desired size then frosting the tops in whatever way you find easiest.

Adapted from Paula Deen

Adapted from Paula Deen

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/