![]() the only thing you could hear is: “Vera, can you give me another little piece?”. “ Pumpkin lasagna ? Never heard of it, but it looks interesting! But let’s not spend time talking” proclaimed my husband before he took the first bite.Īnd the first bite quickly became the second, then the third…. Gorgeous The color was really beautiful and the smell of pumpkin was giving promise of a real treat.Īll that was left was to make these three layers a little sweeter with a little more whipped cream and to put chopped walnuts and our little pumpkin lasagna was ready to be cooled off in the fridge.Īnd then after an hour of cooling off, my completely new Pumpkin Lasagna was formally waiting to see who will eat the first bite of a fresh piece.Of course, when it comes to degustation, everything that is sweet must be tasted first by the greediest member of our family – you can assume it already, my husband. And there, a real little heaven is waiting for us, a mix of vanilla pudding and pumpkin puree. The second layer is of course the unavoidable cream cheese and whipped cream, so I could immediately jump to the third layer of my treat. Pecans also came into consideration, but since my supplies are always deficient, walnuts were my choice. Ok, then baked crust with butter, walnuts and flour will be the choice for my pumpkin lasagna. Let’s see what I could make of it” I thought to myself happily.Īnd so I started from the crust! My chocolate lasagna had Oreo crust, but I think that would not have been a good combination with pumpkin. What could I put in? And of course, what else can you think of when you enter september – one of the most popular autumn food– pumpkin. “But, what if I switch chocolate with some other ingredient and make a completely new lasagna?” An idea was born. “Hmmm, lasagna” the sound was still ringing in my head. This pumpkin bar recipe has been in our family for as long as I can remember. This recipe makes a nice big batch of cakey pumpkin bars topped with tangy cream cheese frosting that is a perfect way to end an autumn party. “No, Vera, it doesn’t make sense to put on your blog a recipe that you already posted” the voice of reason was talking to me, while the chocoholic in me was screaming: “Come on, Vera, just one more treat of this chocolate heaven”.īut, even though it was time for a new one, chocolate lasagna still wasn’t one of the options. Sheet pan pumpkin bars are the perfect fall dessert. Once it reaches boiling, reduce heat to low and cover the pan. Bring mixture to a boil, stirring frequently. Wooow, as soon as I look at this photo, my mouth begins watering. Combine the pumpkin puree, brown sugar, apple cider, granulated sugar, maple syrup, lemon juice, pumpkin pie spice, ground cinnamon, sea salt and ground cloves in a medium sauce pan over medium high heat. Who would say that a little playing around on the internet will turn into a real little food blog.Īnd of course, as soon as I begin remembering my best posts, the last station is probably the most popular post of them all – chocolate lasagna . More then a year of blogging is “gone with the wind” and in all that time, I posted almost 70 recipes. I don’t know why, but a few days ago, I found myself nostalgically scrolling through my old posts. It’s a delicious dessert recipe that’s super fun to make and perfect for the fall! ![]() Every oven is different.This awesome Pumpkin Lasagna recipe has layers of moist pumpkin cake, creamy cheesecake and a crunchy crust. 8.5M views, 6.7K likes, 642 loves, 2.6K comments, 252K shares, Facebook Watch Videos from Mom On Timeout: COCONUT TOFFEE CHOCOLATE CHIP COOKIE BARS are. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. For larger cookies, bake for 13 to 15 minutes. 10.įor small cookies, bake for 10 minutes, or until lightly golden around edges. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking. 8.īefore baking, make sure the dough is at room temperature. Put in refrigerator for at least 3 hours ideally overnight. 6.Īdd all chocolate chips and pecans, if desired, with a wooden spoon. Slowly add this mixture 1/2 cup at a time to mixer, scraping down sides. ![]() In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Scrape down sides of bowl and add eggs, one at a time. 2.Īdd brown and white sugar to butter mixture and mix for 4 minutes. Melt butter in microwave in 20-second increments (do not overdo!).
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