It’s been a boring few weeks in our kitchen. No baby yet but just not big desire to cook, I can’t seem to stand for as long before I get really sore, I am counting down the time until I get back into the kitchen, for now we have been living off of kraft mac and cheese, pancakes, frozen pizza, and take out.

I made these for a Halloween potluck at work, I made them in a cake pan and cut them figuring it would be easier then doing individual for work. These were excellent, they had a slight pumpkin flavor but not over pumpkiny. I have changed the recipe to a 9 X 13 pan, if you want to make them individually go to Pick Palates blog.

Pumpkin Magic Bars (From: Picky Palate)

• 1/2 Cup melted butter
• 1 1/2  Cups graham cracker crumbs
• 4 oz softened cream cheese
• 1 1/2 Cups pumpkin puree
• 6 Tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 Cup chocolate chips
• 1/2 Cup coarsely chopped cashews (I omitted)
• 1 1/2 Cups sweetened shredded coconut
• 8 oz sweetened condensed milk

Preheat oven to 350 degrees F.  Place melted butter and graham cracker crumbs into a bowl; mix to combine.  Press into the bottom of  pan.  Bake for 12 minutes then remove from oven.

In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth.  Spoon evenly over each graham cracker crust, about 2 small spoonfuls.  Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk.  Bake for 40-45 minutes or until top is golden brown.  Remove and let cool.

The Whats Cooking board on the Nest that I like to post on had a new challenge, it was an ingredient challenge, this weeks challenge was blueberries. I don’t like blueberries so I was not very excited about the challenge, but then realized that it would be a good experience to try something I don’t normally use. And Adam likes blueberries so I ran with it, and started browsing for ideas.

While getting a pedicure last week I was reading the newest issue of Gourmet, this recipe was on the cover, they looked to die for. So I decided that would be my blueberry recipe.

These sandwiches were pretty easy to make, Adam and I both felt the ice cream layer was a little too thick, I think otherwise they were very good. And simple treat to make.

Lemon Ice Cream Sandwiches with Blueberry Swirl (From: Gourmet)

For lemon ice cream

• 2 pints premium vanilla ice cream
• 1 tablespoon grated lemon zest
• 2 tablespoons fresh lemon juice

• Equipment:

  2 (8-inch) square baking pans (2 inches deep); a small offset spatula

As soon as I saw these in my reader I knew I had to make them as I love sugar cookies but HATE rolling the dough and cutting the shapes.

Sadly I was a little disappointment with them, the cookie part was almost too thick, making it dry. They also seem to get dryer after only a day being stored. I doubt I will make them again, as they had good flavor just didn’t like how dry they were.

Sugar Cookie Bars (From : Beantown Baker)

• 1 cup butter; room temp.
• 2 cups sugar
• 4 eggs
• 2 tsp vanilla
• 5 cups flour
• 1 tsp salt
• 1/2 tsp soda

Preheat oven to 375 degrees.

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well.

In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined.

Spread on a greased baking sheet

Bake for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

Frosting

• 1/2 cup butter at room temp
• 1/2 cup shortening
• 1 tsp vanilla
• pinch of salt
• 4 cups powdered sugar
• 5 Tbsp milk
• food coloring (optional)

For frosting combine butter and shortening until smooth and creamy.

Add vanilla and salt.

Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency.

Spread over cooled cookie, add sprinkles, then cut into bars.

I had a bunch of Maple frosting left over from the Pumpkin Cupcakes, I knew I wanted to make something I would eat as I don’t like pumpkin. I saw these apple bars on a few blogs and decided to pull out my cookbook and make them.

I loved these bars, they have so much flavor and I really like the frosting with them, the recipe calls for a carmel glaze but I did the maple frosting.

Applesauce Spice Bars (From: Baking From Your Home To Mine, B: Dorie Greenspan)

• 1-1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp salt
• 1 stick (8 tbsp) unsalted butter
• 1 cup (packed) light brown sugar
• 2 large eggs
• 1/2 cup unsweetened applesauce
• 1 tsp pure vanilla extract
• 1 tbsp applejack, brandy, or dark rum (optional)
• 1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
• 1/2 cup plump, moist raisins (dark or golden) (I omitted) 
• 1/2 cup chopped pecans (I omitted)

Center a rack in the oven and preheat the oven to 350F. Butter a 9×13-inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

Whisk together the flour, baking powder, baking soda, spices and salt.

In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.

Bake for 23 to 25 minutes, or until the bars just start to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

Maple Frosting (From: Culinary Concoctions by Peabody)

• 4 tbsp butter, softened
• 8 oz cream cheese, softened
• 1/4 cup maple syrup
• 3 cups powdered sugar

The orginal recipe was for blackberry almond bars, but I gave Adam his choice of berries, he picked blueberry so mine are Blueberry Almond Bars Adam and my brother said these bars are amazing!!! Sorry these aren’t the best pictures

  For the shortbread:
  

• 12 Tbs. (1 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
• 2 cups all-purpose flour
• 1/2 cup ground toasted almonds
• 1/2 cup granulated sugar
• 1/2 tsp. salt

For the blackberry curd:

• 2 pints blueberries
• 4 eggs
• 1 1/2 cups granulated sugar
• Pinch of salt
• 1 Tbs. fresh lemon juice
• 4 Tbs. (1/2 stick) unsalted butter, at room temperature, cut into 1-inch pieces

Confection sugar for dusting

Preheat an oven to 350°F. Lightly butter a 9-by-13-by-2-inch cake pan.

To make the shortbread, in the bowl of a food processor, combine the butter, flour, almonds, granulated sugar and salt and process until small lumps form. Sprinkle the mixture into the prepared pan and press evenly into the bottom. Bake until the shortbread is golden, about 20 minutes. Transfer the pan to a wire rack. Reduce the oven temperature to 325°F.

Meanwhile, make the blackberry curd: In a food processor or blender, puree the blackberries until smooth. Pass the puree through a chinois set over a bowl, using a pestle to press on the solids and extract as much juice as possible; discard the solids. You should have about 3/4 cup juice.

In the top pan of a double boiler or in a nonreactive saucepan, whisk together the eggs and granulated sugar until blended. Then whisk in the blueberry juice, salt and lemon juice. Set the top pan over but not touching simmering water in the bottom pan, or set the saucepan over medium-low heat. (If using a saucepan, take care not to heat the mixture too quickly.) Cook, stirring constantly with a wooden spatula or spoon, until the mixture is warmed through, 1 to 2 minutes.

Begin adding the butter a little at a time, stirring each addition until blended before adding more. Continue cooking, stirring constantly and scraping the bottom of the pan, until a finger drawn across the back of the spatula leaves a path, 8 to 10 minutes more. Immediately remove the pan from the heat. Pass the curd through the chinois set over a bowl and let stand for 10 minutes. Whisk to blend, then pour the curd over the shortbread, spreading it evenly to the edges.

Bake until the curd is set, about 30 minutes. Transfer the pan to a wire rack and let cool completely. Cut into individual bars, cover and refrigerate until ready to serve. Dust the bars with confectioners’ sugar before serving.

Makes 20 bars.