I always say to take advantage of cooking up a batch of romance in the kitchen.
It's a great opportunity for some fun "couple time".
Enjoy a glass of chardonnay while making this recipe.
If you're a beer lover,
try Screamin' Pumpkin from the Griffin Claw Brewing Co
Here's a tasty little sweet you and your honey can make in advance to your Thanksgiving dinner.
Base
1 cup all-purpose flour 3/4 cup packed brown sugar
1/2 cup butter or margarine
1 cup quick-cooking oats
1/2 cup finely chopped walnuts
Filling
1 package (8 oz) cream cheese, softened
3/4 cup sugar
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3 eggs
Topping
2 cups sour cream 1/3 cup sugar
1/2 teaspoon vanilla
1. Heat oven to 350°F. Spray 13x9-inch pan
with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry
blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and
walnuts. Press in bottom of pan; bake 15 minutes.
2. In large bowl, beat filling ingredients
with electric mixer on medium speed until well blended. Pour over hot base.
Bake 20 to 25 minutes or until set and dry in center.
3. Meanwhile, in small bowl, mix topping
ingredients. Drop mixture by the spoonful over the pumpkin layer; spread evenly over
hot filling. Bake about 5 minutes or until topping is set. Cool completely,
about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Makes 16 bars
 |
| Photo by 365 Days, 365 Beers |
