Advertisements
Tag Archives: thanksgiving

Pumpkin Bars with Biscoff Crumble

13 Nov Biscoff Pumpkin Bars

There’s no denying it … ‘Tis the season for pumpkins galore.  Gone with the carving variety, in with the baking ones.  Actually, you won’t find my baking pumpkin inside these particular pumpkin bars, since my cute little orange gourd is awaiting its transformation into our Thanksgiving pie.  But, back to the bars.

Biscoff Pumpkin Bars

If you’re looking for something scrumptiously pumpkin, that’s not followed by the word “pie,” and that’s a fool proof crowd-pleaser, search no further.

Biscoff Pumpkin Bars

“YUM!!”  That’s exactly what I scribbled on my recipe notes after taking a bite into these.  I am fond of baking dessert bars, as they are pretty fuss free and generally turn out well.  I’ve wanted to make pumpkin bars for awhile, and decided to try out these Biscoff ones because they sounded exceptionally delish.

Biscoff Pumpkin Bars

Can you capture the delightfully tempting aroma and taste of these little squares, just a little teensy bit?  Imagine something in between a pumpkin pie and a pumpkin bread.  Sink your sweet tooth into a chewy, moist, flavorful filling – sandwiched between a crisp bottom crust and a crunchy cookie topping.

Biscoff Pumpkin Bars

The bottom crust stays nicely crisp with the inclusion of oats and pecans.  The crumb topping is heavenly, with lots of Biscoff cookie goodness.

I must credit my father-in-law for his hand in my Biscoff cookie addiction, as he has a knack for bringing us packages of it when he visits.  After I realized they aren’t studded with artificial anything, I started looking for them at stores, and noticed how quickly they flew off shelves.  Now I keep some in my pantry just in case someone needs a natural pick-me-up 🙂

Bake a batch and watch them disappear.

RECIPE (one 9×13 pan)

INGREDIENTS

Bottom Crust
1 cup wheat flour
1/2 cup all purpose flour
1 cup quick cooking oats
1/2 cup light brown sugar, packed
3/4 cup softened butter
1/2 tsp baking soda
1/4 tsp fine salt
1/2 cup pecans, diced

Crumb Topping
1 cup of the above crust mixture
1 cup crushed Biscoff cookies
1 tsp ground cinnamon

Filling
4 eggs
1 1/3 cups white sugar
1/2 cup melted butter
1/8 cup olive oil
2 cups pure pumpkin puree (not pie filling)
1 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp fine salt
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground ginger

DIRECTIONS

Preheat oven to 350F.

Crust:  In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt.  Beat at low speed until mixture is crumbly.  Stir in nuts.  Reserve 1 cup for crumb topping.  Press remaining mixture on bottom of a greased and floured 13×9 baking pan.  Bake 15 minutes on middle rack.  Set aside to cool a bit while you make the filling.

Filling:  In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed.  In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger.  Fold dry and wet ingredients together until well incorporated.  Pour filling onto pre-baked crust.

Topping:  Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon.  Sprinkle on top of pumpkin filling.  Bake 30-33 minutes on middle-lower rack.  It’s done when toothpick comes out mostly clean.  (A few tender crumbs attached is perfect.)

Cool and chill before cutting.  Once that first piece is out, the rest should be easy.  Cut into bars and store in fridge until ready to serve.  Sprinkle with powdered sugar, if desired.

By chewoutloud, adapted from Biscoff Recipes

Advertisements

Sweet Potato Casserole with Brown Sugar Crumble – Side dish, or dessert?

12 Oct Sweet Potatoe Casserole with Brown Sugar Crumble

Ooh, it is almost time!  Not much longer until this most favorite holiday side dish gets to make its yearly and highly anticipated appearance.  This is one of those best-est recipes that gets requests every year.  Even people who don’t typically like sweet potato or mashed potato anything become a fan of this one.

Sweet Potatoe Casserole with Brown Sugar Crumble

I wasn’t a huge sweet potato casserole kind of gal until I met this recipe.  Instantly converted.  This sweet side dish has graced both potluck tables and formal tables alike every year in our family ever since.

Sweet Potatoe Casserole with Brown Sugar Crumble

I would be remiss not to give Hubby credit here.  He’s the guy that brought this sweet potato dish over for a holiday gathering many years ago.  Hubby’s been making this dessert-like side dish since his post-college days (that would be eons ago.)  He first saw it in one of his Bon Appetit mags, and I’m glad he kept the recipe.  Yeah, he really did subscribe to food magazines on his own.  And wine ones.  And food + wine ones.  But we’re talking about sweet potatoes.

Sweet Potatoe Casserole with Brown Sugar Crumble

None of us can agree – is this actually a side dish or a dessert?  We know it’s labeled as a side dish and deserves a place next to the turkey or roast.  I think it’s a dessert in disguise, with its smooth, maple-sweet interior and crisp streusel topping.  The brown sugar and pecan topping is the star of this yummy dish.

My favorite thing about this?  Once again, here’s something that can totally be prepped the night before.  It’s true.  We all have enough going on the day of a major holiday.  This sweet potato dish is one less thing to worry about.  I always assemble the casserole the night before, with streusel in a separate container.  The day you want to serve it, just throw the prepared streusel on top and bake!  How easy is that?  If you haven’t yet tried making sweet potato casserole this way, you’ve gotta give it a go.

RECIPE (one 9×13 dish)

INGREDIENTS

5 lb red-skinned sweet potatoes (or yams)
4 large eggs
3 T pure maple syrup
2 T vanilla extract
1 T fresh lemon juice
2 tsp table salt

For Streusel Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup chilled butter, cut into pieces
2 tsp cinnamon

DIRECTIONS

Mix together brown sugar, chopped pecans, and cold butter in a small bowl until mixture is grainy and comes together.  Cover and chill until ready to use.

Wrap each sweet potato in foil and bake at 400F for about 1 hour, or until potatoes are easily pierced by fork and very soft.  Actual bake time depends on size of potatoes.  Let cool enough to handle.  Remove sweet potato skins, and mash potatoes well in a large bowl.

In a separate bowl, beat eggs, maple syrup, vanilla, lemon juice, and salt.  Mix in the mashed sweet potatoes until smooth and incorporated.  Transfer sweet potato mixture to a buttered 9×13 dish.  At this point, you can wrap tightly with cling wrap and put in fridge until ready to use.

Sprinkle pecan topping evenly over casserole.  Bake at 350F until casserole is set and topping bubbles.  About 1 hour.  Serve warm, and enjoy!

Source:  Chew Out Loud, inspired by Bon Appetit

Notes:

*I always choose to cook sweet potatoes in the oven because I really like the deep roasted flavor it creates.  You can also cook peeled, cubed potatoes in boiling water until very tender.

* If you want, you can make extra crumble topping, for a thicker layer of crunch on top.  Up to you!

%d bloggers like this: