We had a great day and also a very good dinner for Thanksgiving. Since our family is in Quebec, my daughter in Ottawa, and my husband in Africa, we had dinner the three of us, my two sons and myself.
For dessert I made Pumpkin Bars with Cream Cheese Icing. They were a hit.
If you love pumpkin try my Gluten-Free Pumpkin Pie in Jars. So yum!
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(adapted from Paula Dean)
1 1/3 cup sugar
3/4 cup vegetable oil
1/4 cup Greek yogurt
15-on can pumpkin
2 cup sifted all-purpose flour
2 tsps baking powder
2 tsps ground cinnamon
1 tsp salt
1 tsp baking soda
8-ounce package cream cheese, softened
1/4 cup butter, softened
2-4 cups confectioner's sugar
1 tsp vanilla extract
Milk to help with mixing the icing.
Oven at 350F.
On a piece of wax paper sift flour, mix in the baking powder, spices, salt and baking soda. Add nutmeg to taste if you wish.
In a large bowl mix the eggs, sugar, oil, Greek yogurt and pumpkin until light with an electric mixer. Add the dry ingredients and mix until combined.
Spread the batter into a parchment lined pan. Bake for 30 minutes or until a tooth pick inserted comes out clean. Let cool for one hour before frosting.
Mix all icing ingredients with a electric mixer on low speed. Add milk if the mix is too thick.
Frost the pumpkin bars.
This dessert can be frozen for couple weeks.
Nous avons eu un bon repas. Je l'ai partagé avec mes deux garcons car mon mari est en Afrique, ma fille à Ottawa et ma famille au Québec.
Ces barres à la citrouille avec un glaçage à la crème fut un succès.