Pumpkin-Cream Cheese Bars & Black & White Blondies : 2 COOKIE RECIPES FOR NOVEMBER 2014

Pumpkin-Cream Cheese Bars

 13 x 9 x 2 inch oven proof dish well greased
PREHEAT OVEN 350F

Middle shelf

4 large eggs
1 2/3 cup sugar
1 cup vegetable oil
2 cups cooked pumpkin* (or squash) or 1 x16oz canned pumpkin (not pumpkin pie mix)
2 cups all purpose flour
2tsp baking powder
2tsp ground cinnamon
1tsp sea salt


In a mixing bowl mix the eggs lightly with a fork.
Add the sugar, oil and pumpkin and mix well.
Using a wooden spoon, mix in the flour, baking powder, spice and salt well.
Pour the batter in the greased pan and bake 25-30 mins .

Do not overbake...remove from oven and cool on wire rack in pan.

Meanwhile make the frosting:
8 ozs cream cheese softened
1 cup butter/8ozs softened
2 tsp vanilla
2 cups powdered sugar

In a mixing bowl combine everything and slowly beat with an electric mixer, until smooth.

Frost the pumpkin layer and then cut into bars.
Store in the fridge.

These freeze very well, place on single layer on small sheet pan and freeze then wrap in foil.

* In place of pumpkin or squash try these with mashed ripe bananas, omit the cinnamon and add some chocolate chips.

Black & white BLONDIES

these are made with good quality white chocolate and also have semi sweet chocolate chips added.

Grease a 9 x 9 x 2 inch oven proof pan/dish

PREHEAT OVEN 350F
middle shelf


1/2 cup butter melted
8 ozs white chocolate, chopped and melted
2 large eggs
2/3 cup sugar
2 tsp orange zest
OR 1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 cup semi sweet chocolate chips

In a medium bowl whisk the eggs until light and fluffy, whisk in the sugar and orange zest.
Add the melted butter and white chocolate, whisk well then add the flour and baking powder and mix well to combine, but do not beat.
Stir in the chocolate chips and then spread the batter evenly in the greased pan.

Bake 25-30 mins or until top is dull and set.

Let cool in pan on wire rack and cut into bars/squares when cold.