Blizzards have a way of slowing down the pace of life. Yesterday we woke up to snow falling and the wind picking up. They had been warning us on the news that it was going to get much worse so I decided to do my chickens sooner rather than later. As I was bringing them feed and water I came to the conclusion that I probably would have really enjoyed the weather a lot more if I was in grade school.
By noon the wind was howling and all the snow was going sideways. The windows had so much snow stuck to them, that you couldn’t see outside. It didn’t take long for Lar to go outside with one of those window squeegee things and clear off the patio door. The view was still pretty small as visibility was very limited by blowing snow.
It turned out to be a great day to catch up on things “saved for later” and to sit down and do my bible study lesson. A group of gals and I have been studying the book of James, Mercy Triumphs. This is an excellent Beth Moore Series.
With the wind blowing so hard it was hard to keep my kitchen warm so I decided it was a good time to cook out some pie pumpkins that I had grown this past summer. I picked out a couple from the basement and got them in the oven. With Potato Soup simmering on the woodstove and the pumpkins cooking in the oven my house smelled wonderful. It also really took that cool edge off the kitchen…..win win!
Today, I decided I should probably make something with some of the pureed pumpkin so I made Pumpkin Bars with Cream Cheese Frosting…mmmmmmm. That one is definitely a favorite at our house. I also made Mini Pumpkin Muffins which were incredibly easy to make; a favorite when the grandkids are around. The rest of the pumpkin puree was divided up and is in my freezer for later use.
It is always fun to use what you’ve grown. And for some reason it is really fun to make sweet treats (and eat them). Green Beans and carrots are great but there is nothing like bars and muffins.
You can find the recipes below for the bars and muffins. Happy Baking!!
4 eggs 2 tsp. baking powder
1 2/3 cup sugar 1 tsp. cinnamon
1 cup oil 1 tsp. salt
2 cups pumpkin 1 tsp. baking soda
2 cups flour
1 (3 oz.) cream cheese 1 tsp. vanilla
1/2 cup oleo 2 Tbsps. milk
3 cups pd. sugar
Beat eggs, sugar, oil and pumpkin til fluffy. add rest of ingredients. Mix well. Put into greased 10 x 15 inch pan. Bake at 350 for 25-30 minutes. When cool, frost bars.
1 Spice Cake Mix
2 cups pumpkin
4 oz. water
Mix together and bake at 350 degrees for 15 minutes – No longer or they will be dry.
Bake in small muffing tins. Makes 5 – 6 dozen muffins.
For those of you who noticed the little “sweater” on my mug full of tea; I am giving you the link to the pattern that I used. I did have to modify it to work on my straight sided mug.