Pumpkin Bars with Browned Butter Frosting

First pumpkin recipe of so-called fall! Pumpkin bars are great to feed a crowd. This is my usual pumpkin bar recipe, but after having browned butter frosting on these banana bars, I decided it was only just and true to put them on these pumpkin bars.

Make them and feel like it's fall. Or just feel happy that these are in your belly.

Pumpkin Bars
adapted from BHG

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon salt

4 eggs

1 15-ounce can pumpkin

1 1/2 cups sugar

1 cup cooking oil

In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside. In a large mixing bowl beat together eggs, pumpkin, sugar, and oil. Add the flour mixture; beat until well combined. Stir in chopped pecans, if desired.
Spread batter in an ungreased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares. Store in refrigerator. Makes 24 bars.

Browned Butter Frosting

1/2 cup butter
3 1/2 cups powdered sugar
8 oz cream cheese, softened
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars.

Roasted Banana Bars with Browned Butter Frosting

I'd like to say that I'd been planning on making these bars for a while, but honestly, we had a bunch of bananas that went super-ripe in about a day's time (what's up with Costco bananas? They're green one day and brown the next?!). So, I have made banana bars before, but this whole roasted banana idea intrigued me. 

Start out by roasting the bananas with brown sugar and butter. I did mine under the broiler in about 5-7 minutes.

After the bananas are roasted, it's pretty straight forward. Butter, sugar and eggs, add in the dry and wet ingredients alternately.

Ok, and now listen carefully. Do NOT, I repeat DO NOT use any other frosting with these. This frosting is so yummy and wonderful it's a crime not to use it. Now get to it and make these. And share with friends. A lot of friends.

Roasted Banana Bars
adapted from Cooking Light
3 cups sliced ripe banana (about 5 medium)
1/2 cup packed brown sugar
1 tablespoon butter, chilled and cut into small pieces
4 1/4 cups all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup nonfat buttermilk
2 teaspoons vanilla extract
1 cup butter, softened
2 cups granulated sugar
4 large eggs
Baking spray

1. Preheat broiler.

2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 13"x9" baking dish. Put under broiler for 5-7 minutes, until the bananas are golden. Cool slightly.

3. Reduce the oven temperature to 375°.

4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and vanilla in another medium bowl. Place butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.

5. Pour batter into a 13"x18" baking pan (cookie sheet) coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.

Browned Butter Frosting

1/2 cup butter
3 1/2 cups powdered sugar
8 oz cream cheese, softened
2 teaspoons vanilla extract

Melt butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars.

Cupcake Cake

This was a cake for my mom's birthday, which was the same day as Father's Day. I know they sell giant cupcake pans for these, but I thought it would be more of a challenge to carve it myself. I used this tutorial to help. 

The cake is chocolate (her fave) and I tried this new frosting- Salted Caramel. It's my new fave!

Caramel Banana Bars

I made Ina Garten's caramel sauce recipe last week for an ice cream party and had some left over. Then I saw some overripe bananas on my counter and a thought came into my head. I like banana bars. And I like caramel. Hmm.

And why shouldn't you put cream cheese frosting on everything? 

These are yum, but you should definitely use more caramel than the amount I had leftover. Kind of like bananas foster in a bar form.

Caramel Banana Bars

1/2 cup butter, softened 1 1/4 cups light brown sugar 2 eggs 1 cup Greek-style yogurt 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 3 mashed bananas 1 1/2 c caramel sauce Cream cheese frosting (recipe follows) Preheat oven to 350 degrees F. Grease a 15"x 12" jellyroll pan and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add vanilla and yogurt and mix until combined. Add flour, baking soda and salt and mix until just combined. Stir in bananas. Pour into prepared pan and bake 15-20 minutes until tester comes out with a few crumbs. Let cool completely. Pour caramel sauce over the top of the bars and spread evenly. Chill in the refrigerator 15 minutes, or until soft set. Spread cream cheese frosting over the top of the caramel layer. Cut into bars and serve. Cream Cheese Frosting 1/2 c unsalted butter 1 8 oz. pkg cream cheese 5-6 cups powdered sugar 1 t vanilla 2 T milk Cream butter and cream cheese together until light and fluffy, 3 minutes. Slowly add powdered sugar and blend until combined. Add vanilla and milk and beat until fluffy.

Sugar Cookie Bars

When I was in high school, we always used to eat Granny B's sugar cookies- this huge sugar cookie that was soft and chewy and covered in pink frosting and sprinkels. One cookie had like 400 hundred calories, but who cares about such things when you have a sixteen year old's metabolism.

Since then, the closest thing to those cookies I've found is Lofthouse cookies. They're widely found in supermarkets, decorated for any holiday, but also come in the beloved pink frosting with sprinkles.

I found this recipe for Lofthouse Cookie Bars from Cookies and Cups. It's a sugar cookie base made in a cookie sheet, covered in yum frosting. And sprinkles.

I'm not sure these are too Lofthouse-y, but they are amazing. Chewy and sweet. And a LOT. I recommend making a batch and giving at least half of them away. Before you eat them all.

Cookies and Cups has the recipe here. And check out her blog. Delicious.

One Bowl Chocolate Cupcakes

You know who I love? Sweetapolita. How fun and gorgeous is her blog? She posted these one bowl chocolate cupcakes with "cloud frosting." These are amazing- light and fluffy, moist and chocolatey. And this frosting is a new fave- butter and sugar beaten together, add melted chocolate and vanilla. It comes together in less than 10 minutes. No cooking, no long beating times. Love it!

The recipe is here.

Red Velvet Sheet Cake

I know this statement will cause all sorts of outrage, but I don't get the appeal of Texas Sheet Cake. It's just an inferior chocolate cake. Thin, powdered sugary frosting... what's the point? My anti-Texas Sheet Cake attitude has bled into other sheet cakes as well. But a couple weeks ago, we were watching Pioneer Woman's show on our DVR and she made Red Velvet Sheet Cake for a potluck. It looked so delicious and easy I had to try it. We were having quite a few people over for dinner so I had the perfect opportunity to try it.
The recipe starts with creaming shortening (not my fave) and sugar together. Add eggs and vanilla and mix well. Add, alternately, flour/salt and buttermilk. Stir together red food coloring, cocoa powder, and baking soda. Add vinegar and add to the cake mixture. Pour in a sheet pan and bake! Easy!

Instead of a cream cheese frosting, PW uses a buttercream made of a cooked milk.flour mixture, sugar and butter. I've used this buttercream before, from Our Best Bites. It is a great alternative to powdered sugar frostings, but it uses quite a bit of butter (one pound). One recipe of the frosting covers this sheet cake perfectly- PW suggests doubling it, but I didn't de-pan my sheet cake and therefore didn't need frosting for the sides.

A little Instagram shot:

This cake is moist and the frosting is light and fluffy. I enjoy red velvet cake, but I think the red food coloring gives it a weird taste. I've tried all different types of food coloring- liquid, paste, gel and even no-taste, but I can always taste the food color. I did love the ease of this cake and it may have even changed my mind about sheet cakes (not Texas sheet cake, though)! :)

I want to try this one next!

Spiderweb Cupcakes

We carved pumpkins last week and for our treat, I made spiderweb cupcakes. I just used a box cake mix (gasp!) but, as  I usually do, I substituted butter for oil, milk for water, and added 1/2 c sour cream. I also tried a new whipped buttercream frosting recipe from my new favorite cookbook.

To make a spiderweb pattern, you pipe three or more concentric circles. Using a toothpick, draw a line from the center to the outer edge through the circles. Repeat three or four times to achieve desired effect.

Perfect Cupcake Frosting and Filling
recipe by ourbestbites.com
3 T Flour
1/2 C milk
1/2 C real butter
1/2 C sugar
1 t vanilla extract (I used almond)
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until it looks like pudding (you should be able to see the bottom of the pan when you stir it). Even though it's thick, you can still it through a mesh strainer (just whisk the mixture in the strainer to push the thick stuff through) and then let it cool completely to room temp. or chill it in the fridge. It needs to be cooled completely. If you don't let it cool completely, it will melt the butter and you'll have runny frosting.

It an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You'll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat on the highest speed you can get to without it spraying all over the place for 7 minutes. Yes, 7 whole minutes, maybe even 8 or 9. 
Use it to fill cupcakes or other pastries, or as a frosting on top.
One batch makes enough to frost 12 cupcakes

Cinnamon Rolls

This has been my favorite cinnamon roll recipe for years. I don't make them often because to have them for breakfast, you have to make them the night before and finish them in the morning. Or, eat them at 11am. :)

This particular recipe is for a bread machine. Since I don't have one, I just adapted it for a stand mixer. It's very straightforward, and the results are amazing!!

Clone of a Cinnabon adapted from allrecipes.com

INGREDIENTS:

1 cup warm milk (110 degrees F/45 degrees C)

2 1/2 teaspoons yeast

2 eggs, room temperature 1/3 cup butter, melted 1 teaspoon salt 1/2 cup white sugar

4 1/2 cups all-purpose flour

Filling  1 cup brown sugar, packed

2 1/2 tablespoons ground cinnamon

1/3 cup butter, softened

Frosting 1 (3 ounce) package cream cheese, softened 1/4 cup butter, softened 1 1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract

DIRECTIONS:

	In the bowl of a stand mixer, sprinkle yeast over warm milk. Let stand 5 minutes. Add eggs, butter, salt and sugar. Mix. Add flour, a cup at a time and knead until the dough is slightly tacky. Turn dough out on a floured surface and knead for a couple of minutes. Place in an oiled bowl and cover with plastic wrap. Let rise in a warm, dry place until doubled in size.
	After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
	Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
	Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract. Spread frosting on warm rolls before serving.

Barefoot Contessa Chocolate Cake

It was my mom's birthday last week and she requested chocolate cake. Instead of using the dense chocolate cake recipe I use for my layered cakes, I decided to pick a different recipe. I found a recipe from Barefoot Contessa called Beatty's Chocolate Cake. It's pretty much "one-bowl," (I used a glass measuring cup for the wet ingredients). The result is a moist, fluffy chocolate cake. With the chocolate buttercream, it's a perfect, easy take on a classic dessert!

Beatty's Chocolate Cake
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

• Butter, for greasing the pans
• 1 3/4 cups all-purpose flour, plus more for pans
• 2 cups sugar
• 3/4 cups good cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• 1/2 cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream, recipe follows

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

• 6 ounces good semisweet chocolate (recommended: Callebaut)
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups sifted confectioners' sugar
• 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake
.

Double-decker Bus Cake

For my good friend Melissa, who loves London!

The cake was chocolate filled with caramel buttercream. The buttercream was a recipe I hadn't tried before, but has made my list of favorites! Make it and put it on everything!!!


Caramel Buttercream
recipe from Martha Stewart Recipes

Ingredients

• • 1 cup plus 2 tablespoons sugar
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 12 ounces (3 sticks) unsalted butter, softened
  • 4 large egg whites, room temperature
  • 1 teaspoon pure vanilla extract

Directions

1. Bring 1/2 cup plus 2 tablespoons sugar and the water to a boil in a medium saucepan. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook, undisturbed, until caramel is dark amber. Remove from heat, and slowly add cream, stirring with a wooden spoon until smooth. Let cool.
2. Beat butter with a mixer on medium speed until pale and fluffy, about 3 minutes. Transfer to a large bowl.
3. Place whites and remaining 1/2 cup sugar in a heatproof mixer bowl set over a pot of simmering water. Whisk until sugar dissolves and mixture registers 160 degrees on a candy thermometer.
4. Remove from heat, and attach bowl to a mixer. Whisk on medium speed for 5 minutes. Increase speed to medium-high, and whisk until stiff, glossy peaks form, about 6 minutes. Reduce speed to medium, and add beaten butter, cup at a time, whisking well after each addition. Whisk in vanilla.
5. Switch to paddle attachment. With mixer on low speed, add caramel, and beat until smooth, 3 to 5 minutes. Use immediately, or cover, and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Chewy, No-Roll Sugar Cookies

We have three kids, but even before we had three kids, we had a middle child. Maybe since about the time she was 10 months old, she was a middle child. Countless things have been broken/ruined by this girl. But I do feel badly for her- never the first or last to do anything. With all that feisty comes the sweetest, goofiest, loving girl you can imagine.

Today, while she was stuck at home while her older sister had playgroup, I suggested we make cookies together. I wanted chocolate chip, but she wanted "vanilla. With pink fwinkows (sprinkles)." 
Fine.
I didn't want to have to chill, roll and cut them, so I made this recipe for sugar cookies that is so easy and the cookies are SO good. Chewy with a little crisp edge, thick and moist. Just like my ideal chocolate chip cookie.

As you can see, I rolled some of them in fwinkows like LuLu asked, and then frosted some. My preference is frosted, but fwinkows are a big hit, too!

Chewy No-Roll Sugar Cookies
makes about 3 dozen


3 cups all-purpose flour
2 t baking powder
1 t salt
2/3 cup unsalted butter, slightly softened
1/2 cup shortening
2 1/2 cups granulated sugar
2 eggs
1 t vanilla extract
1/2 t almond extract
sprinkles


Preheat oven to 350 degrees F.
In a medium bowl, combine flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening and sugar until fluffy. Add eggs one at a time, scraping the bowl between additions. Add vanilla and mix well. Gradually add flour mixture and mix just until combined. 
Roll dough into 2 inch balls and cover with sprinkles (skip sprinkles if using frosting). Place balls 2 inches apart on ungreased baking sheets and bake 8-10 minutes, until edges are crisp and middle is just slightly soft. Let cool 2 minutes before removing from pan to racks to cool completely. Frost, if desired.


Quick Fluffy Frosting
makes about 1 cup


1/2 cup shortening
3 cups confectioners' sugar
2 T milk
1/2 t almond extract (or vanilla)


In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening until smooth. Gradually add the confectioners sugar and extract, and beat until fluffy, adding milk to reach the proper consistency.