Ahh, November 2nd. I mean let’s be honest, the second November 1 hit all things Christmas were merry and bright. Fall is forgotten!
I have to say, I feel like fall is cut short every year though. Make no mistake, I’m am a Christmas fanatic and my husband is always on my case about the Christmas music (#sorrynotsorry) but I do transition very slowly from “fall” to “winter” because I just love them both.
Now, let’s cut to the chase. I have to tell you a secret: I HATE pumpkin pie. I know, I know, “what?!?” you say? Frankly, it wasn’t until a couple years ago that I didn’t even try pumpkin because I just didn’t like the smell of canned pumpkin (or the texture to say the least). And here’s another secret: I really don’t like pumpkin spice lattes. So, I felt like I could never get one of those graphic tees with that saying on it because then I would be living a lie.
How did I get to this point in my life… LIKING pumpkin anything?? My roommate in college, who happens to now be my sister in law, introduced me to: PUMPKIN BARS! The world’s greatest gift (ok slightly sarcastic) to all mankind. You can eat it for breakfast with a coffee. You can eat it for lunch as a treat. You can eat it for dinner. Yes, dinner.
When she asked if I wanted to try them I was like “Girl, hell no. But, thanks.” Somehow, just somehow, she got me to try them and I was hooked. Once I moved to Michigan and started teaching, I would always bring a pan of these for the teachers for our morning snack every once and a while. They were gone within two hours. Everyone seems to love them. They are also the easiest quick dessert to bring to a party or to your Thanksgiving Dinner! And the best part… they have a CREAM CHEESE FROSTING.
Now, let’s say you don’t want to put a cream cheese frosting on them. Sometimes, not often, you MAY have leftovers. You just can’t throw them away. What do you do with them? Make cake balls, DUH!
(Pumpkin Bar Recipe Below)
Take those leftover’s and add cream cheese in a bowl. I use Philadelphia’s 1/3 Less Fat Cream Cheese. I mean, this isn’t a low fat recipe. Plus, overtime I cheat and use “less fat” or something of the sort, Paula Dean and Ina Garten always pop into my head. They would never use 1/3 Fat Cream Cheese! Ok, anyways, depending on how many leftovers you have will depend on how much cream cheese to use. I would add about 1/4 cup at a time and get it to the consistency that you’d like.. sticky enough to roll into balls and then line a tray with a piece of parchment or foil.
Next: Chocolate. White Chocolate. Mmm, gimme some of that. Remember, follow the directions on the package. If you heat the chocolate to quickly or on too high of heat, it will ruin the chocolate! I used Ghirardelli’s White Melting Wafers. Add them all to a bowl and heat until chocolate is smooth and silky.
Now, dip those balls!!
After you dip them you can do a couple things. The first is to coat them in white chocolate and then shave a chocolate bar on top. Just keep it in the chocolate family you know?
The second option I did for you was to keep that fall theme: after dipping them in the white chocolate, sprinkle some cinnamon on them! *FULL DISCLOSURE*: DO NOT, I repeat DO NOT, mix up Chili Powder and Cinnamon. How do I know? I plead the fifth….
The third option I made for you can be more fun for doing this with kids at home: grab your food coloring and mix up some fun colors! I did orange for fall but you could do whatever. I sifted some powder sugar on top for a little finishing touch.
Tada! And there you have it! Have any other fun topping suggestions for these? Comment below!
Have a great Thursday!
The Styled Housewife
Pumpkin Bar Recipe
- 16 oz can of pumpkin
- 4 eggs
- 1 2/3 cup sugar
- 1 cup canola oil
- 2 cups flour
- 2 tsp baking powder
- 2 tsp CINNAMON (not chili powder )
- 1 tsp salt
- 1 tsp baking sode
- Set your oven to 350 degrees F. Oil/grease a jelly roll pan (I use a Calphalon 12×17 nonstick pan).
- Add all ingredients to a bowl and mix until smooth.
- Bake for 20-25 minutes or until a toothpick comes out clean. Let cool and eat!