#Choctoberfest: Chocolate Cherry Bourbon Float


Disclaimer: I receive free products to use in my recipes. All thoughts and opinions are my own

I've had this recipe pinned for like....ever. No seriously, it's from August of 2012 and I'm fairly certain I pinned it the day the post went live. Back then I at least had a good excuse for not making it, and that was because I couldn't find cherry soda. Cherry Coke, yes. Cherry Pepsi, of course. But never just cherry soda.

I'm not even sure I knew that Cheerwine existed back then. I call it the Dark Days of Food Blogging before I started shopping at Wegman's and shopping full-time on Amazon. Oh how things have changed! I'm fairly certain that any ingredient I could ever need for a recipe can be found at either of those two places. Anyway...

Chocolate, bourbon and cherry soda are definitely some of my favorite things in life, so it's like this float was made just for me.

I kind of feel silly sharing this in a recipe format since it's barely a recipe. It requires the ingredients, tall glasses and an ice cream scoop. Oh and a pretty printed paper straw so you can feel fancy drinking it.

Chocolate Cherry Bourbon Float
Source: How Sweet Eats
Servings: 2 servings
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1. Divide ice cream into two tall glasses.
2. Pour 2 oz of bourbon (or more, if you like) over the ice cream.
3. Pour 1 ½ cups of cherry soda on top. Add a printed paper straw for fun. Drink and enjoy!

DE-LICIOUS! If you're a fan of bourbon, you're gonna need one of these. And if you maybe drink both of them yourself because your husband is weird and doesn't like cherry soda or bourbon, I'm not going to judge you or anything.

Time is running out to enter the giveaway! Click here to go back to Monday's welcome post to enter. 

Fantastical Food Fight: Mississippi Pot Roast


It's a busy blogging week for me! In addition to all of the #Choctoberfest recipes I'm sharing with you, I'm also participating in the Fantastical Food Fight today.

Fantastical Food Fight is a blogging challenge created by Sarah of Fantastical Sharing of Recipes. She picks a theme and bloggers get to create a recipe falling under that theme. To join us or learn more about it, visit her page with the info.

The theme for this month is pickled peppers. Of course, the second I read that I immediately went into the childish tongue-twister and determined how many pickled peppers Peter Piper could pick. And then I promptly realized I had no idea what I was going to make. I always have a jar of pickled jalapenos and pepperoncini in the fridge, but I've kind of exhausted the recipes I could make with the pickled jalapenos.

I debated pickling some peppers myself but simply ran out of time. However, my aunt and I were talking about getting together and canning a bunch of recipes, so its definitely on the list.

In the end I decided to go the most common route and make a Mississippi Pot Roast, simply because I've never had one before.

Mississippi Pot Roast
Source: Table for Two
Servings: 8-10 servings
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    • 2 tbsp olive oil
    • 3-5 pound beef chuck roast
    • salt and pepper
    • 1 packet ranch dressing mix
    • 1 packet dry au jus gravy mix
    • 1 stick unsalted butter
    • 8-10 pepperoncinis
    • ¼ cup water*

1. Heat the olive oil in a large skillet over medium high heat. Season the beef roast liberally with salt and pepper.
2. Once hot, place the roast in the skillet and cook for 3-4 minutes on each side, allowing a nice brown crust to form.
3. Transfer the meat to a slow cooker.
4. Sprinkle the ranch dressing packet and au jus gravy packet over the meat. Place the stick of butter on top, and arrange the pepperoncinis on and around the meat. Pour the water into the crock pot.
5. Cook on low for 8 hours.
6. Shred the meat and serve over mashed potatoes or rice.
Note: The water can be replaced with juice from the pepperoncini jar to make the flavor stronger. Adding additional sliced pepperoncini on top after serving also enhances the flavor. 

How in the world have I never had a pot roast this amazing before? I mean, really? I'm going to guess it's because my mom wouldn't know what a pepperoncini was if one was sitting right in front of her, so even though this is a crazy easy to make dish which is right up her alley, it's never something she would have been interested in trying.

I, on the other hand, have now found my go-to pot roast recipe. The internet has also informed me that if you have leftovers and don't want to freeze them, you should serve up some of the meat on a roll with melted provolone cheese. Umm, sold?!

#Choctoberfest: Dairy-Free Chocolate Ice Cream


Disclaimer: I receive free products to use in my recipes. All thoughts and opinions are my own

::Insert repetitive spiel about being lactose intolerant and missing ice cream here::

If you've purchased dairy-free ice cream in the stores lately, I'm sure you've cringed at the cost. A pint of ice cream is $5 or more in my area, which is just not cool. Being able to make it at home is SO much cheaper and if you have an ice cream maker, doesn't even take that long.

I opted not to use my ice cream maker this time because I have the attachment for the Kitchenaid Mixer and it was otherwise engaged making another recipe for me. So it did require a bit more patience, letting it freeze up for half the day, but at least I was busy and managed to forget about it for a few hours.

I've tried making dairy free ice cream with almond milk and cashew milk but none come out as good as when you use a can of full-fat coconut milk. The necessary fat is there to create a creamy texture that is more similar to traditional ice cream. Using a lower fat milk results in more of a granita-like consistency.

Usually for Choctoberfest, I go all out and find crazy chocolate recipes to share with you, but I wanted to keep it simple this time and go with a 5 ingredient easy dairy-free ice cream....

I'm kidding. 😇 Check back tomorrow to see why I made this ice cream and what it gets used in!

Dairy-Free Chocolate Chip Ice Cream
Source: Cookaholic Wife
Servings: 2 cups
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    • 14 oz. can full-fat coconut milk
    • ⅓ cup cocoa powder, such as Rodelle Baking Cocoa
    • ⅓ cup honey
    • 1 tbsp vanilla extract
    • pinch of salt

1. Combine all ingredients in a blender and process on high speed until fully combined and creamy.
2. Pour into a freezer safe container.
3. Freeze for 4-6 hours, stirring halfway to make creamier.
4. Alternately, pour into an ice cream maker and follow manufacturer instructions to process. 

Note: If ice cream is too hard, allow to sit out for 20 minutes or microwave at 50% power in 15 second intervals until it reaches the desired level of softness. 

Creamy, chocolate-y and delicious! You can hardly tell that this isn't ice cream make with dairy products. 

If you've never used a Dutch-processed cocoa powder before, I highly recommend you pick up some of it from Rodelle's because you'll never go back to the cheap stuff again! When cocoa is Dutch-processed it makes a more consistent and rich flavor. And if there is anything you want in a chocolate recipe, it's for your chocolate flavor to be rich. 

If you're one of those people who is saying "Oh, I don't need this. I rarely use cocoa powder because I'm trying to eat healthier" then let me just add that Rodelle's Baking Cocoa has antioxidants, calcium and is cholesterol free. Come on, I sold you on that didn't I? 😉

Don't forget to enter the giveaway located on Monday's welcome post. 

#Choctoberfest: Smith Island Cake


Disclaimer: I receive free products to use in my recipes. All thoughts and opinions are my own

I think every state has a dessert known to their state, right? In Maryland, it is the Smith Island Cake.

Among other things, Maryland is known for the Eastern Shore, where fishing and catching crab is not just a weekend event, but a way of life. Near the bottom of the state, on the Chesapeake Bay is a 400-year old island, named Smith Island. There are only 250 residents on the island and it's only accessible by ferry or boat. There are no cars on the island.

The island is a fishing community and the story goes that in the 1800's the wives of the fisherman would create this thin layered yellow cake topped with a chocolate fudge frosting and send it with their husbands when they went out for the annual oyster harvest. But it took until 2008 before Maryland declared the cake it's State Dessert.

No one knows for sure who decided that the cake should have so many layers, but it cannot be considered a Smith Island cake unless there are at least 8 thin layers, but up to 14 of them. It's an ambitious cake for any blogger to make.

Especially one who isn't very good at frosting cakes, which is what came to mind at 9:57 pm when I was carefully placing the fourth layer of the cake on top of the third. I'll admit, this cake isn't perfect. The layers should be thinner and I should have used a fudge frosting. I also can't get the perfectly smooth look with icing that some bloggers can, but an 8 layered cake is no easy task and I think I did pretty well.

Smith Island Cake
Source: Smith Island
Servings: 10-12 servings
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    • for the cake:
    • 3 cups all purpose flour
    • 1 heaping tsp baking powder
    • ½ tsp salt
    • 2 sticks unsalted butter, at room temperature, cut into small pieces
    • 2 cups white sugar, such as Imperial Sugar
    • 5 large eggs
    • 1 ½ cups evaporated milk
    • 2 tsp vanilla extract
    • ½ cup water
    • for the frosting:
    • 3 sticks unsalted butter, at room temperature
    • 3 tbsp cocoa powder
    • 1 tsp salt
    • 7-8 cups powdered sugar, such as Imperial Sugar
    • 2-3 tbsp milk
    • 2 tsp vanilla extract

1. Preheat the oven to 350 degrees. Grease 8 8-inch round cake pans or as many as you have, using again as needed.
2. Sift together the flour, baking powder and salt.
3. Add the butter and sugar to the bowl of your stand mixer and beat on medium speed until light and fluffy. Add in the eggs, one at a time, mixing until fully incorporated before adding the next one.
4. Reduce the mixer speed to low and sift ½ cup of the flour mixture in, followed by a little bit of the evaporated milk, repeating until both are used, ending with the flour. Finish with the vanilla extract and the water.
5. Fill each cake pan with a scant ⅔ cup of batter, spreading it evenly over the pan. Tap the pans on the counter to release any air bubbles.
6. Bake for 8-9 minutes or until just golden around the edges and starting to pull away from the pan. Repeat with any remaining batter until you have at least 8 layers of cake baked.
7. Allow cakes to cool in their pans. Meanwhile, prepare the icing.
8. Add the butter and cocoa powder to the bowl of a stand mixer. Beat on low speed until combined, then add in the salt.
9. Add in the powdered sugar ½ cup at a time until fully incorporated. Add milk and vanilla extract to thin out the frosting. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
10. Turn out one layer of cake onto a cake stand. Spread ½ cup frosting on top and spread to the edges. Repeat with each layer of cake. Don’t worry if the cake breaks, you won’t be able to tell once it is all together.
11. Spread frosting over the top and down the sides of the cake, using an offset spatula to make it smooth.
12. Using a large serrated knife, slice halfway into the cake and cut a thin wedge. Serve cake on its side to showcase the layers.
13. Refrigerate if you are not serving right away. 

I have really bad luck with fudge-like frostings so I decided to go against what is standard in the cake and use a buttercream instead. I found out that buttercream was initially used, but then it was changed to a fudge frosting because it would last longer for the fisherman. 

Since it's not the 1800's and I'm only taking half of this cake into work for my coworkers, I think the Smith Island residents will forgive me. 

I won't lie, I was cringing and incredibly scared to cut into this cake, but I forced myself to do it and gasped. While assembling the cake I couldn't tell if it was going to turn out looking like the ones I've seen online or had in a restaurant, but it did! 

Imperial Sugar is the gold sponsor of #Choctoberfest and they are incredibly generous, sending ALL of the bloggers 88 pounds of sugar. Yes, you read that right. Eighty-eight pounds. Which of course, we turned into a hashtag on social media and I think most of us even ended up apologizing to our UPS delivery person for hauling that from the truck to our front doors. 😀 

Don't forget to enter the giveaway! You can find it on Monday's welcome post, here

#Choctoberfest: Edible Chocolate Peanut Butter Cookie Dough


Disclaimer: I receive free products to use in my recipes. All thoughts and opinions are my own. 

Edible cookie dough is like the new biggest thing. For years people have been sneaking hunks of traditionally prepared cookie dough, ignoring the warning that you're not supposed to eat it, and now finally we don't have to worry about that anymore.

To be honest, I kinda feel like a part of my childhood has been destroyed. I mean, really, isn't part of the fun in eating the cookie dough the fact that you're not supposed to do it? Anyway, I needed to check out this version free of raw eggs and flour and see what everyone was getting all excited over.

Seeing that this is part of Choctoberfest, chocolate was a given. But should I go classic with chocolate chip cookie dough? It was tempting, but then I received my items from Davis Chocolate and one small handful of their peanut butter chips had me quickly deciding that chocolate peanut butter was the flavor I needed to make.

Those peanut butter chips are pretty cool. Not only are they the only organic peanut butter chips available, but they're also soy and dairy free. As I've mentioned oh a thousand times or so, I'm lactose intolerant and while typically small amounts of dairy don't bother me, sometimes when it's combined with other ingredients (say, eggs and butter to make cookies), I end up feeling crappy.

As I've also mentioned before, one of my coworker's is vegan, and lately I've had a lot of fun trying out recipes for baked goods where dairy isn't included or is substituted.

Edible Chocolate Peanut Butter Cookie Dough
Inspired by: With Two Spoons
Servings: 2 cups
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    • ¾ cup all purpose flour
    • 1 stick unsalted butter, softened
    • ⅔ cup brown sugar, such as Imperial Sugar
    • ⅓ cup peanut butter
    • 1 cup peanut butter chips, such as Peanutta chips from Davis Chocolate
    • 2 tbsp cocoa powder
    • 1 tbsp vanilla extract
    • 1 tsp salt


1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Spread flour out evenly on the parchment paper and bake for 5 minutes.
3. In the bowl of your stand mixer, add the butter and brown sugar and beat on medium speed until combined and creamy. Add the peanut butter, cocoa powder, vanilla and salt and mix until combined.
4. Slowly add in the cooked flour, mixing until combined then add in the peanut butter chips.
5. Try not to eat it all yourself. :)

If it isn't obvious already, you NEED this in your life. 

Don't forget to enter the giveaway! You can find it here, on Monday's welcome post. 

Giveaway! Welcome to #Choctoberfest 2017 with Imperial Sugar


Guess what today is!?!? It's the first day of #Choctoberfest2017, the blogging event hosted by Allison of The PinterTest Kitchen, and chock full of ALL THINGS CHOCOLATE! 


This is the third annual food blogger celebration of all things chocolate, made possible thanks to our gold sponsor Imperial Sugar and the other sponsors listed below. Over 70 bloggers are participating in #Choctoberfest 2017 and will be posting 200+ chocolate recipes over the next week.

If you're in need of a chocolate recipe, you can check out what we're making by visiting my blog and viewing the round up each day, or  #Choctoberfest hashtag on Instagram, Twitter, and Facebook. You can also check out our #Choctoberfest Pinterest board, where we post chocolate recipes all year long.

And if that wasn't enough for you, there's also a prize! Thank to our amazing sponsors, the #Choctoberfest Prize Pack includes the  following items:
  • $100 gift card to Williams Sonoma or Sur La Table from our gold sponsor Imperial Sugar
  • 1 case of granulated white sugar (40 pounds), 1 case of light brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), and 1 case of powdered sugar (24 pounds) from our gold sponsor Imperial Sugar
  • 16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint from our silver sponsor Barlean's
  • 300-piece Lindt LINDOR Truffles gift bag (you choose the flavors!) from blog sponsors The PinterTest Kitchen
This prize pack is valued at over $450! 

To enter, simply follow participating sponsors and bloggers using the below giveaway widget.
  a Rafflecopter giveaway

Stay tuned to see the delicious recipes bloggers have cooked up using Imperial Sugar and Barlean's products. Thank you also to Davis Chocolate and Rodelle for being #Choctoberfest shoutout sponsors! Watch Instagram and Facebook to find out more about about their chocolate products.

 Here is a complete list of all the bloggers participating in #Choctoberfest 2017, so you can see the recipes they are posting throughout the week:

Placek z Jablka - Polish Apple Cake


Disclaimer: I received free products from Steviva to use in recipes in order to participate in the Sweeten It-Up Blogger Challenge. 

Last Saturday, some family and friends came over for our third-annual sausage making party. We start around 12 pm and typically finish in the late afternoon. Not wanting to starve my guests, I always provide lunch. This year I wanted to make Polish recipes since this all started off as a day to make kielbasa, which is Polish sausage.

I was surprised at how many Polish recipes I found on the internet. I had a ton of fun sorting through them all and knew pretty much right away that I wanted to make this cake. I learned that there are two main apple desserts that are popular in Poland.

The first is this, Placek z Jablka which translates to flat cake with apples. It's also called Jablecznik. The second is an apple pie called Szarlotka. (Don't ask me to pronounce any of these!) I debated on making the pie, but didn't want to commit myself to making pie dough late on a Friday night.

Placek z Jablka - Polish Apple Cake
Adapted from: The Spruce
Servings: 1 cake
Printer Friendly

    • for the cake:
    • 1 stick unsalted butter, softened
    • ¾ cup dairy-free milk (or dairy milk)
    • ½ cup unsweetened applesauce*
    • 3 ½ cups all purpose flour
    • 3/4 cup Fructevia*
    • 3 tsp baking powder
    • 1 ½ tsp salt
    • for the filling:
    • 3 cups thinly sliced apples
    • 1 tbsp cinnamon
    • 1 tsp nutmeg
    • for the topping:
    • 5 tbsp unsalted butter, cold and cut into small pieces
    • 2 tbsp brown sugar
    • 1 tsp cinnamon

1. Preheat the oven to 375. Line a 9-inch round spring-form pan with parchment paper and spray with non-stick cooking spray.
2. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the milk and applesauce and mix on low speed until combined.
3. In a medium bowl, sift together the flour, Fructevia, baking powder and salt. Slowly add into the stand mixer on low speed until fully combined.
4. Meanwhile toss the apples, cinnamon and nutmeg together in a large bowl.
5. Pour ⅔ of the batter into the prepared spring-form pan. Arrange half of the apple on top in a thin layer. Scoop out ½ cup of the batter and set aside. Pour the remaining batter on top of the apples and then layer with another thin layer of apples.
6. Use the ½ cup of batter to drop dollops on top of the apples.
7. In a medium bowl add the cold butter, brown sugar and cinnamon. Use a fork or a pastry blender to mix together until it resembles coarse crumbs. Drop over the cake.
8. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
9. Allow cake to cool before slicing into wedges.

* The applesauce may be replaced with 2 large eggs. Fructevia may be replaced with 1 1/2 cups sugar. 

All of the recipes I found online used less of the batter and most stated there wasn't nearly enough, so I nearly doubled that portion of it and I also replaced the ground cloves the recipe called for with cinnamon and nutmeg. 

#Fructevia looks and tastes just like sugar. It's perfect for baking because it browns while being cooked. It is twice as sweet as regular sugar, so you'll only need to use half as much as a recipe calls for. #Fructevia only has 4.8 calories and 2.2 carbs per 1 teaspoon serving. 

To learn more about Fructevia and Steviva's other products, visit them at www.steviva.com or check out their social media: 

This cake is SO good! It's somehow the perfect combination of light and dense with just enough sweetness from the Fructevia and apples to make it extra tasty. This cake is simply made to be eaten alongside your morning cup of coffee.

Improv Cooking Challenge: Chrusciki {Polish Angel Wing Cookies}


My mom's side of the family is Polish and while we don't do a lot of traditional things, making kielbasa is definitely one of them. I just recently hosted our third annual sausage making party.

For our second party, we also make these wonderful little cookies called chrusciki. There are probably about a hundred different ways to spell and pronounce that, but I go with croose - (rhyming with goose) chick - ey.

I've had this delicious recipe saved for over a year now before finally sharing it with you. I kept saying I was going to remake them and do a better video that shows the entire process, but it's a big recipe for one person to make and I kept putting it off. Then a few months ago I realized that it fits in with October's Improv Cooking Challenge and decided I was finally going to share it!

The theme for October is Sugar and Spice. The Improv Cooking Challenge is a monthly event I host where bloggers are assigned two ingredients and can make any recipe they'd like using them. To really allow for creativity, the ingredients are pretty loosely interpreted. If you're interested in joining us, find out more by going here.

Speaking of loosely interpreting ingredients, I did so in this recipe as I'm considering the spiced rum as my spice portion. If you've never had one of these cookies before and are too intimidated to make them, you can sometimes find them in the bakery section of grocery stores.


Chrusciki - Polish Angel Wing Cookies
Source: All Recipes
Servings: 4 dozen cookies
Printer Friendly

    • 1 whole egg
    • 3 egg yolks
    • ¼ cup spiced rum
    • 2 tbsp vanilla extract
    • ½ tsp salt
    • ¼ cup powdered sugar
    • 2 cups all-purpose flour
    • canola or vegetable oil, for frying
    • powdered sugar, for dusting

1. In a medium bowl beat together the egg, egg yolks, rum, vanilla extract and salt until blended.
2. Slowly add in the powdered sugar, whisking until smooth and incorporated. Transfer the mixture to the bowl of a stand mixer with the dough hook attached.
3. Add the flour and mix on low speed until a soft dough forms. Increase to medium speed until dough pulls away from the bowl and is elastic and smooth.
4. Turn out the dough onto a lightly floured surface and knead by hand for 1-2 minutes.
5. Divide the dough into 3 pieces and roll out each into a rectangle, about 12 in x 5 in.
6. Cut each rectangle of dough into strips, 1 ½ inches wide. Cut a ¾ inch slit in the center of each piece and pull one of the ends through it, forming a bow-like shape.
7. Heat oil in a dutch oven or deep skillet over medium high heat until hot. Fry dough in small batches for 1-2 minutes on each side or until golden brown.
8. Transfer to a plate lined with a paper towel to remove excess oil. Sprinkle with powdered sugar while still hot.

Chrusciki tastes similar to a small piece of fried dough, mainly I think because of the powdered sugar. The taste of the rum doesn't come through at all, but alcohol rarely does in most prepared foods. Crisp, crunchy and perfectly sweet...now I'm really wishing that we had made these cookies because I could really go for some right now.

Check out what the other Improv Challenge participants have made: 

Family Traditions: Sausage Making Parties


You may have learned from reading this blog that I am always up for having people over to feed. A holiday, a party, a random Saturday...I'm good with it all. If I get to feed people, I'm happy.

Three years ago my cousin and I were sitting around the kitchen island in my aunt's house in Bethany Beach and somehow we got to talking about making kielbasa (Polish sausage). I had a few memories as a kid of my aunts and mom making it, but I knew it hadn't been done as a family event in years. So that day we decided I would host the first kielbasa making party. It was five of us, my mom, two of my aunts, my cousin and I and we turned 20 pounds of ground pork into kielbasa and a ton of dough and mashed potatoes into pierogi. The second year another aunt and my friend joined us and we made more kielbasa, some spicy Italian sausage and cruschicki (angel wing cookies).

The whole process cracks me up and I love the looks I get when I tell people I'm having a sausage party. Because really, why not have a little fun with the fact that multiple women are standing around making sausage for hours?

This past Saturday we continued the tradition again. In addition to our last year's group of people, another one of my friends joined us and we decided to top out at 50 pounds of ground pork, split 30 pounds of spicy Italian sausage and 20 pounds of kielbasa. Knowing that it was a ton of meat, I decided to not include anything else in the list of what we needed to make.

For each of these events, I've always served a lunch so we'd have something to pick at while cooking. This year was no exception, but I decided to have the menu include Polish foods.

Here's what we enjoyed:

Farmer's cheese spread on rye
Mizeria - Polish cucumber and sour cream salad 
ham and pimiento cheese sliders
turkey and cheddar sliders
 Placek z Jablka - Polish apple cake 

Of course, the sliders aren't Polish but I wasn't able to find any recipes for Polish finger foods that would work well for the party.

Check back on Friday for the apple cake recipe!

#FilltheCookieJar #PumpkinWeek: Pumpkin Streusel Bars


Yep, you read that title right. Today, I'm sharing a recipe with you that not only fits for #PumpkinWeek, but also for #FilltheCookieJar. It's October and pumpkin is everywhere so it was only fitting to make one recipe that would work for both blogging events.

#FilltheCookieJar is a group of bloggers who share a cookie (or bar) recipes each month based on a theme. Our host is Cynthia of Feeding Big.

#PumpkinWeek is a blogging event hosted by Terri of Love and Confections where 30+ bloggers are sharing our favorite pumpkin creations throughout the week.

Personally, I think you can never go wrong with streusel. I mean, its brown sugar and butter. How could that ever be a bad thing?

Pumpkin Streusel Bars
Source: Cookaholic Wife creation
Servings: 16 bars
Printer Friendly

    • for the bars:
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp pumpkin pie spice
    • 1 tsp salt
    • 15 oz. can pumpkin puree
    • 2 very ripe bananas, mashed*
    • 1 cup unsweetened applesauce*
    • 1 ½ cups sugar
    • for the topping:
    • ⅓ cup all-purpose flour
    • ½ cup sugar
    • ½ cup brown sugar
    • ½ tsp pumpkin pie spice
    • 4 tbsp. Unsalted butter, cold and cut into small pieces
    • for the glaze:
    • 1 ½ cups powdered sugar
    • 2 tbsp unsalted butter, softened
    • 1 tbsp. Almond milk

1. Preheat the oven to 350 degrees. Spray a 9x13 baking dish with non-stick cooking spray.
2. Combine the flour, baking powder, pumpkin pie spice and salt together in a bowl. Set aside. In the bowl of your stand mixer, combine canned pumpkin, mashed bananas, applesauce and sugar. Mix on medium speed with the paddle attachment until combined.
3. Slowly add the flour mixture into the wet ingredients, mixing until combined.
4. Pour the batter into the prepared baking dish.
5. Prepare the streusel topping by adding the flour, sugar, brown sugar and pumpkin pie spice to a medium bowl. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
6. Pour the streusel mixture on top of the pumpkin batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Prepare the glaze by adding the butter and powdered sugar to the bowl of a stand mixer and beating on medium speed until combined. Slowly add in the almond milk until it reaches a consistency where it can be drizzled.
8. Drizzle the glaze over the slightly cooled pumpkin bars. Allow to cool completely before slicing and serving. 

*Note: I substituted 4 eggs with 2 medium bananas and 1 cup vegetable oil with 1 cup applesauce.

I'm not sure I've mentioned it before but I have a coworker who is vegan and I feel bad that he can't eat the baked goods that I bring in. I don't want to list this recipe as vegan, as I did not use a vegan butter, but that is something he is not as strict about. You'd also need to confirm that the brown sugar you are using is vegan. If the sugar is organic, it's likely compliant to the vegan lifestyle. 

The pumpkin bars are fluffy and moist with just a hint of crunch from the streusel topping. As I said, you can never go wrong with brown sugar! 

Here are today's #PumpkinWeek recipes:

Savory Pumpkin Recipes:

Pumpkin Beef Stew from Rants From My Crazy Kitchen
Pumpkin Farrotto from Culinary Adventures with Camilla
Pumpkin Quesadilla from Making Miracles

Sweet Pumpkin Recipes:

Cinnamon Pumpkin Muddy Buddies from Love and Confections.
Pumpkin Cheesecake Truffles from The Crumby Kitchen
Pumpkin Chip Cookies from Palatable Pastime
Pumpkin Cinnamon Rolls from They Nifty Foodie
Pumpkin Coffee Cake from The Chef Next Door
Pumpkin Cookies with Cream Cheese Frosting from Daily Dish Recipes
Pumpkin Cream Cheese Danish from It Bakes Me Happy
Pumpkin Cream Puffs from The Redhead Baker
Pumpkin Creme Brulee from Kudos Kitchen by Renee
Pumpkin Oatmeal Cookies from A Day in the Life on the Farm
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Pumpkin Struesel Bar from Cookaholic Wife
Slow Cooker Pumpkin Butter from Mildly Meandering
Spiced Pumpkin Mini Cakes with Mulled Cranberries & Brandy Brown Butter Glaze from Bacon Fatte

Check out what the other #FilltheCookieJar Bloggers made:

Pumpkin Chip Cookies from Palatable Pastime
 Pumpkin Cheesecake Bars with Ginger Snap Crust by That Recipe
 Pumpkin Pie Tastes by Cindy's Recipes and Writings
 Pumpkin Oatmeal Chocolate Chip Cookies from A Day in the Life on the Farm
 Chai Pumpkin Spice Cookies from Marly's This and That
 Pumpkin Streusel Bars From  Cookaholic Wife   
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