Friday, November 21, 2008

Pumpkin Carrot Swirl Bars

I don't like pumpkin anything--but I like these! But I was asked to make these last year for the teachers at the elementary school. They were really good, so I saved the recipe. I am glad I did because I am in charge of the Teacher Appreciation Committee this year and so we made them again. Good, easy, makes a lot and cut/present well. I think they are "relatively" low fat, too!

Pumpkin Carrot Swirl Bars
(this recipe came from Nestle)

2 cups all-purpose flour
2 1/4 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup granulated sugar
1/3 cup butter or margarine, softened
1/2 cup firmly packed brown sugar
2 large eggs
2 large egg whites
1 can (15 oz.)
LIBBY'S® 100% Pure Pumpkin
1 cup finely shredded carrot
Cream Cheese Topping (recipe follows)

PREHEAT oven to 350° F.
Grease 15 x 10-inch jelly-roll pan.
COMBINE flour, pumpkin pie spice, baking powder and baking soda in small bowl. Beat granulated sugar, butter and brown sugar in large mixer bowl until crumbly. Add eggs, egg whites, pumpkin and carrot; beat until well blended. Add flour mixture; mix well.
Spread into prepared pan. Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
COMBINE 4 ounces softened light cream cheese (Neufch√Ętel), 1/4 cup granulated sugar and 1 tablespoon milk in small mixer bowl until thoroughly blended.

Saturday, November 15, 2008

Sparkling Punch

I made this for the first time for a baby shower last night. I wish I would have taken a picture, because I thought it looked quite pretty. Oh well, next time, because I'm sure I'll make it again.

Sparkling Punch
( )

2 (750 milliliter) bottles sparkling apple cider
1 liter carbonated water
3 large oranges
2 lemons
1 (6 ounce) can frozen lemonade concentrate
1 tablespoon white sugar
2 trays ice cubes

Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the seltzer water and the sparkling apple cider. Add sugar to taste. Add large block of ice.

Wednesday, November 12, 2008

Black Bottom Macaroon

I tried this dessert at a baby shower a few weeks back and just had to have the recipe. It is so good and so rich!

Black Bottom Macaroon
(thanks to Angelica Mings for sharing her recipe!)

1 19-21oz brownie mix + ingredients to make it
2 egg whites
14 oz sweetened flaked cocout
14oz can sweetened condensed milk
2.25 oz sliced almonds
2T. chocolate morsels or a hershy bar
1t. vegetable oil
Make brownie mix according to package, bake in a tart pan (I used a springform pan) for about 20min. Remove from oven. Mix egg whites, sweetened condensed milk, and coconut. Top baked brownies with coconut mixture, put in several globs and spread out.
Bake for an additional 20 min at 350 degrees.
Sprinkle with almonds and cook for another 5 min.
Remove from oven.
Microwave chocolate morsels and vegetable oil together and stir until smooth. Put melted chocolate into a sandwich bag, cut a small tip off of the corner and drizzle chocolate over the tart. Enjoy!