I was actually surprised that I've made a few pumpkin desserts this year already - not due to their seasonality (since canned pumpkin and apples are essentially seasonless) but because the smell of cooking pumpkin and squash is absolutely stomach-turning to me. I was never a fan of eating pumpkin pie (though I do like pumpkin pancakes and doughnuts), but I've been told I make a mighty fine one. However, once it (or anything with Winter squash) is in the oven, I have to set my kitchen timer, take it with me and retreat to the far side of the house. I'm probably the only one with this weird issue, but there you are!
Anyways, these bars taste fantastic, regardless of their aroma when baking - in fact, I'd venture to say they're better chilled (or frozen, ice-cream sandwich style) and topped with a scoop of frozen yoghurt and maple syrup. Not only are they refined sugar free (thank you, Canadian maple syrup and maple sugar!) but they're also eggless - creating a rich, dense and fudgy cake that makes a great base for toppings (like I mentioned before) or, with a half teaspoon of extra baking powder and 1/4 teaspoon of baking soda added and caked in a 9" springform, turns into a "snacking cake" or coffee cake perfect for any Fall breakfast table.
This week's #SundaySupper is a testament to the flavours of Fall. From apples and pumpkin to dates, sweet potatoes mushrooms and kale, the cooler weather won't make a dent in your home with all these warming treats to keep you cozy! This event is being hosted by Soni of Soni's Food. Thanks Soni!
Amazing Breakfasts, Brunches, and Breads
- Apple Spice Muffins from Pixie Dust Kitchen
- Skinny Pumpkin Cinnamon Chip Donuts with Maple Cream Cheese Glaze from The Messy Baker
- Apple Spice Waffles from Treats and Trinkets
- Pumpkin Spice Latte Donuts from Daily Dish Recipes
- Mini Pumpkin Pancake Kebobs from The Urban Mrs.
- Mini Apple Cinnamon Rolls from Peanut Butter and Peppers
- Cinnamon Apple Crepes from Juanita's Cocina
- Maple Apple Bread from The Foodie Army Wife
- Pumpkin Ale Pretzel Buns from A Kitchen Hoor's Adventures
Outstanding Soups, Starters and Sides:
- Bacon, Corn and Shrimp Chowder from The Girl in the Little Red Kitchen
- Pumpkin Tomato Sauce with Andouille Sausage from Hezzi-D's Books and Cooks
- Parmesan Polenta from That Skinny Chick can Bake
- Farro Date Salad with Mango and Arugula from Shockingly Delicious
- Butternut Squash Tian with Herb Topping from Food Lust People Love
- Chipotle Sweet Potato Soup from Alida's Kitchen
Comforting Main Dishes:
- Autumn Risotto with Chicken & Cranberries from Momma's Meals
- Mushroom and Sorrel Lasagne from Jane's Adventures in Dinner
- Roasted Fig & Pancetta Pasta Carbonara from Nik Snacks
- Chili from Casa De Crews
- Vegan Mushroom Pie from Killer Bunnies Inc
- White Pizza with Kale and Meatballs from The Hand That Rocks the Ladle
- Spicy Korean Monkfish Stew (Agu Jjim) from kimchi MOM
- Creole Shrimp & Cheddar Basil Grits Cake from The Roxx Box
- Penne with Spicy Pumpkin and Sausage Sauce from Webicurean
- Bacon Spinach Pasta from Magnolia Days
- Chicken, Spinach, and Gnocchi Soup from Cookin' Mimi
- Stuffed Meatballs in Tomato Alfredo Sauce from Family Foodie
- Butternut Squash and Lentil Pot Pie from Curious Cuisiniere
- Mini Meatball and Goat Cheese Risotto from MarocMama
- Onion Tart {Zwiebelkuchen} from The Not So Cheesy Kitchen
- Slow Cooker White Chicken Chili from Neighborfood
Decadent Desserts:
- Pumpkin Marshmallows from Home Cooking Memories
- Salted Caramel Apple Crisp Bars from Table for Seven
- Apple Cider Five Spice Caramels from girlichef
- Italian Apple Torta from La Bella Vita Cucina
- Apple Fig and Pomegranate Crisp from Take a Bite Out of Boca
- Caramel Apple Sugar Cookie Pizza from Chocolate Moosey
- Pumpkin Bourbon Pie with Walnut Crumble from Gotta Get Baked
- Camotes Enmielados (Mexican Candied Yams/Sweet Potatoes) from La Cocina de Leslie
- Maple Syrup Pumpkin Bars from What Smells So Good?
- Pear Almond Graham Cracker Tart from Vintage Kitchen Notes
- Walnut-Stuffed Baked Apples from Foxes Loves Lemons
- Buttery Bourbon Ice Cream from NinjaBaking
- Caramel Apples from Pies and Plots
- Funnel Cakes from The Texan New Yorker
- Pumpkin Chocolate Chip Oatmeal Cookies from In The Kitchen With KP
- {Gluten-Free} Pumpkin Swirl Pecan Crumb Cake from Cupcakes & Kale Chips
- Chocolate Pumpkin Swiss Roll Cake from Big Bear's Wife
- Hot Apple Pizza from Cindy's Recipes and Writings
- Savory & Sweet Coconut Cream Salted Caramel Apples from Sue's Nutrition Buzz
Tasty Drinks:
- Pumpkin Juice - Harry Potter Style from The Dinner-Mom
- The Best Wines for Fall Foods from ENOFYLZ Wine Blog
Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here
Maple Syrup Pumpkin Bars
Makes one 9x13" pan, 24 pieces
1 1/2 cups flour
1/2 cup oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
pinch salt
1/3 cup butter, softened
1/3 cup maple sugar (or dark brown sugar)
1/2 cup maple syrup (ideally Grade B)
1/2 cup skim milk
1/2 tbsp vanilla
1 1/2 cups pure pumpkin puree (not pie filling)
1 cup raisins
- Preheat oven to 350F.
- Grease and flour a 9×13” pan.
- Whisk together the flour, oats, baking powder, cinnamon, ginger and salt. Set aside.
- Cream together the butter and maple sugar.
- Beat in syrup, milk, vanilla and pumpkin.
- Gently mix in the dry ingredients, followed by the raisins.
- Bake for 20 minutes.
Calories: 110.0
Total Fat: 2.7 g
Cholesterol: 6.3 mg
Sodium: 28.3 mg
Total Carbs: 20.6 g
Dietary Fiber: 1.1 g
Protein: 1.9 g
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