SRC - Pumpkin Cream Cheese Swirl Bars


With the loss of power, I didn't think, I was going to get to post my secret recipe online nor would I be able to notify anyone to get a replacement.   I was thrilled when we got our power back, (no not just for this reason - for the warmth and light) and I could get back online.

Secret Recipe ClubMost of you know about the Secret Recipe Club where we are assigned a blog and we select a recipe to make and post, on a specified date.  A lot of work goes into this and I want to thank Suzanne who is responsible for week 2 of the month.  April is the one with broad shoulders and keeps us all together sharing away and a big dose of gratitude goes to her.  Check out both of their blogs and see how much they have to offer you.

 This month's blog was particularly challenging for me.  Ashley of Kitchen Meets Girl has too many recipes, I wanted to make.  Maybe, it is fortunate that I did not have power; I think I would have recreated her blog, in my kitchen.  Tonight I made two of her recipes and I have a long list to make, in the future, such as Cumin Lime Corn Salad, Coconut Caramel Hot Chocolate, Loaded Baked Potato Soup and Apple Pie Bread.  These are only those, I have the ingredients for and I have very few ingredients, in my house and almost nothing cold. 

Ashley married her best friend and is obviously much in love, based on her references to him, in some of the recipes.  She has the cutest little boy and sounds like a loving parent, proud of her little one.  I suggest you check out her blog.  You won't be disappointed.

When my hubby heard, I was making pumpkin, he carefully said, he doesn't like pumpkin but I knew better.  I was right and he loved these bars.

Pumpkin Cream Cheese Swirl Bars

Ingredients:

 2 cups gluten-free flour
1 1/2 cups sugar
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs, lightly beaten
1 15-ounce can pumpkin
1 cup Canola oil 

For the cream cheese layer:
4 ounces cream cheese, softened
1/4 cup sugar
1 egg
1 tablespoon milk
1/2 cup mini chocolate chips (hubby does not like these)

 Method:

 Preheat oven to 350 degrees F. 

In a large bowl, stir together dry ingredients. Add eggs, pumpkin, and oil; stir until combined.

Spread batter into an ungreased 9 x 13 pan. 

Cream together cream cheese and sugar with an electric mixer. Beat in egg and milk. 

Drizzle over pumpkin layer, using a knife to gently marble the mixtures.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool in wire rack for two hours.

Store bars in the refrigerator for up to 3 days.

Eat and Enjoy.   Linked to See Ya in the Gumbo                  Inspire Me Monday             My Meatless Monday         Gluten-Free Weekly Meal Plan Linky                    Mix it up Monday 

Comments

  1. PriyankaNovember 12, 2012 at 12:51 PM

    Great recipe. Looks lovely too :)

    ReplyDelete
  2. Eat Laugh LoveNovember 12, 2012 at 12:58 PM

    What's not to love? Pumpkin and cheesecake (and I'll include the chocolate chips because hubby DOES love it). Thanks for sharing.

    Denise

    ReplyDelete
  3. Ashley @ Kitchen Meets GirlNovember 12, 2012 at 7:12 PM

    Oh, I'm so glad you got your power back on! And I'm glad you liked these bars--pumpkin is one of my favorites! Yours turned out just perfect!

    ReplyDelete
  4. AngelaNovember 12, 2012 at 8:04 PM

    These sound SO good! I love pumpkin anything. :) Thank you so much for your yummy Avocado Corn Muffins. They were a hit with my family! I can't wait to come bake and try out some more of your fabulous sounding muffins. It's nice to find some gluten-free love all ready for me to explore. :)

    ReplyDelete
  5. shelley c.November 12, 2012 at 8:18 PM

    So glad you got power back - that must have been so rough! And GREAT choice - these pumpkin bars look so delicious.

    ReplyDelete
  6. Michelle BNovember 12, 2012 at 10:26 PM

    Great pick, Chaya. I'm glad you are with power again.
    Thanks for linking up this week!

    ReplyDelete
  7. Mostly Food and CraftsNovember 13, 2012 at 10:18 AM

    looks perfect for this time of year.

    ReplyDelete
  8. Miz HelenNovember 13, 2012 at 8:36 PM

    These Pumpkin Cream Cheese Bars look awesome, and this is a great recipe for the SRC.
    Have a good week!
    Miz Helen

    ReplyDelete
  9. Heidi@OneCreativeMommy.comNovember 13, 2012 at 11:48 PM

    This is my first visit to your site. I'm so glad to hear you have your power back! Thee bars look fantastic! I love the swirls on the top. I’d love it if you linked this (and any other gluten-free post you'd like to share) up at my weekly Gluten-Free Monday party on OneCreativeMommy.com. I hope to see you there. Any other gluten-free bloggers from your recipe club are invited too! (Pinning.)

    ReplyDelete
  10. That GirlNovember 14, 2012 at 12:43 AM

    This looks SO good!

    ReplyDelete
  11. UnknownNovember 14, 2012 at 10:31 AM

    So glad you're back in the land of power and warmth. These bars look delicious and perfect for Thanksgiving.

    ReplyDelete
  12. April J HarrisNovember 15, 2012 at 9:03 AM

    I enjoy reading Kitchen Meets Girl and you have done a beautiful job of her Pumpkin Cream Cheese Swirl Bars. I'm not particularly keen on chocolate with pumpkin so it was nice to see they turned out so well without the chocolate chips. They look absolutely scrumptious!

    ReplyDelete
  13. JessicaNovember 17, 2012 at 11:05 AM

    Pumpkin cheesecake anything has my vote! I wish I had the time to participate in secret recipe...maybe I will someday. I'm just always afraid that I won't be able to keep up with my often fluctuating schedule. Thanks for sharing at Meatless Monday this week :)

    ReplyDelete
  14. Julie November 18, 2012 at 1:30 PM

    Yummy! This looks delicious! Thanks for sharing on Marvelous Mondays!

    Julie

    ReplyDelete
  15. Jo-Lynne ShaneNovember 19, 2012 at 8:19 AM

    YUM! I so totally want to make those!

    ReplyDelete
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