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.
Most 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
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 tablespoon milk
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