The other day I was browsing around Williams Sonoma. Honestly, that store is like crack for me. When I'm there, all of a sudden I get the overwhelming feeling that if I don't immediately purchase a small appliance such as a pasta extruder, I may have a seizure on sight. That's right. I'm a small appliance addict.
It's not my fault. Williams Sonoma sends me their catalog at least once a month. Everything in that catalog looks so damn appealing that I can't help but to lust after the panini presses and bread makers.
Fortunately, I am a women with great self control. I fight the urge to fill my kitchen with single purpose appliances. It's not easy, but I do it. I am woman, hear me roar!
As much as I love the electronics, I'm not much of a pushover for the jars and packages of William Sonoma brand pasta sauces and quick breads. I always figure that I can do it better myself, so why pay $21 for a jar of bolognese? I'm sure it's good -- how could it not be for $21 -- but I have great confidence in my ability to follow a recipe and come up with something equally as tasty for a fraction of the price and preservatives.
I can't even describe it's deliciousness. Let's just say, that Pumpkin Pecan Quick Bread mix formed what can only be described as the most delicious crust I have ever eaten. Topped with a cream cheesey pumpkin mixture and then baked, these pumpkin bars were little squares of cheesecakey- autumn heaven.
So I did the unthinkable. I bought the Pumpkin Pecan Quick Bread mix. I had a jar of pumpkin butter at home that I had picked up at the farm stand the other day, so at least I didn't end up spending $30 on Williams Sonoma ingredients.
These bars were delicious and I'm going to make them again. I think they would be just as tasty with a graham cracker crust, so next time I'm going to opt out of the quick bread mix. But if you're feeling flush, the next time you're in your friendly neighborhood Williams Sonoma store, pick up the quick bread mix and the pumpkin butter and give these babies a whirl. They would make a delicious addition to your Thanksgiving dessert spread.
Recipe: Ooey Gooey Pumpkin Bars
(Williams Sonoma)
* Note: I did not use Muirhead Pumpkin Pecan Butter. I used plain old pumpkin butter and it was just fine. In fact, it was way better than fine.
Ingredients:
For the crust:
1 package (1 lb. 2 oz.) spiced pecan pumpkin quick bread mix
1 egg
8 Tbs. (1 stick) unsalted butter, melted
For the filling:
1 package (8 oz./250g) cream cheese, at room temperature
1 jar (13.5 oz.) Muirhead pecan pumpkin butter
3 eggs
1 tsp. vanilla extract
8 Tbs. (1 stick) unsalted butter, melted
1/2 tsp. ground cinnamon
15 oz. confectioners’ sugar
Directions:
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.
To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down until it feels compact (using the back of a measuring cup can help).
Wash and dry the mixer bowl and beater.
To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and cinnamon and beat until combined, about 2 minutes. Add the confectioners’ sugar and beat well, about 2 minutes.
Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars. Makes 16 bars.
Sometimes I'm happy there's no Williams Sonoma store near me, but most times I'm just envious of those who live near one.
ReplyDeleteYour bars look great!