easy pumpkin snickerdoodle bars

 

I love pumpkin.  Everything pumpkin just makes me feel happy.  I love when I start seeing the in the stores and on front porches.  These pumpkin snickerdoodle bars are great!

easy pumpkin snickerdoodle bars (mel's kitchen cafe)

1 cup butter, softened

1 cup granulated sugar

1/2 cup lightly packed brown sugar

1 cup canned pumpkin puree

2 tablespoons water

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 1/2 teaspoons ground cinnamon

1 teaspoon cream of tartar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

topping:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Line a metal 9x13 inch pan with foil or parchment and lightly grease with cooking spray.  

Cream butter and sugars and mix until light and fluffy.

Add the pumpkin, water and vanilla extract and mix until well combined.

Add the flour, cinnamon, cream of tartar, baking powder, baking soda, salt, nutmeg, and allspice and mix until combined.

Spread the batter evenly in the prepared pan.  Mix together the cinnamon and sugar for the topping and sprinkle evenly across the top of the bars.

Bake for 20-25 minutes until set around the edges and still soft (but now raw in the center).  Let cool completely before cutting into squares.  Serve at room temperature or chilled.

spinach zucchini bites

 

These bites are scrumptious!  They are easy to make and so, so good.  We enjoyed them with grilled chicken and pasta salad full of veggies.

spinach zucchini bites (adapted from punchfork.com)

4 ounces cream cheese, softened

2/3 cup shredded mozzarella cheese

1/4 cup freshly grated Parmesan

1 cup frozen spinach, thawed and drained (I cooked some fresh spinach and diced it to equal 1 cup)

2 cloves garlic, minced

pinch crushed red pepper flakes

1 large zucchini, sliced into 1/2" rounds (I had 13 rounds)

kosher salt

freshly ground black pepper

Preheat oven to 400 degrees and line a large baking sheet with parchment paper.  In a medium bowl, combine cream cheese, mozzarella, Parmesan, spinach, garlic and crushed red pepper.  Season with salt and pepper.  Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.

Bake until zucchini is tender and cheese is melty, 15 minutes.  For more color, broil on high 1-2 minutes.

cinnamon sugar candied nuts

 

We had a big container of deluxe mixed nuts that weren't getting eaten because they were unsalted so I put them to good use in this recipe.  My family approves.

cinnamon sugar candied nuts (damn delicious)

1 egg white

1/2 cup sugar

1/4 cup brown sugar

2 teaspoons cinnamon

3 cups mixed nuts

Preheat oven to 300 degrees.  Line a baking sheet with parchment paper.

In a small bowl, whisk egg white and 1 tablespoon water until frothy, 2 minutes.

In a medium bowl, combine sugars and cinnamon; set aside.

In a large bowl, combine nuts and egg white mixture.  Stir in sugar mixture until evenly coated.  

Bake 25-30 minutes, stirring halfway through.

Let cool before serving.

cauliflower tacos

 

These tacos were recommended to me by a dear friend of mine who knows that half my family is vegetarian.  They are GREAT!  Great tacos.  We lived by a really cool taco joint in Oregon.  Haven't found a really cool taco place here in Utah but if we can make cauliflower tacos at home, maybe we're set for now.

cauliflower tacos (my friend Erin found the recipe at (wellplated.com)

1 medium head cauliflower chopped into florets

1 can chickpeas, rinsed, drained and patted dry

1 small red onion, diced

1 tablespoon olive oil

1 1/2 teaspoons ground chili powder

1 teaspoon ground chipotle chili powder 

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

flour or corn tortillas for serving

toppings:  avocado, lime wedges, cilantro, shredded cabbage, sour cream, jalapenos....

Preheat the oven to 400 degrees.  Lightly grease a large baking sheet or line with parchment paper.

Place the cauliflower, chickpeas, and red onion in a large bowl, drizzle with olive oil, and sprinkle with seasonings.  Toss evenly to coat then spread in a single layer on the prepared baking sheet.  Bake for 30-35 minutes, stirring twice until the chickpeas are crispy and the cauliflower is just tender.  Remove from the oven and set aside.

To serve, warm the tortillas.  Pile high with the cauliflower and chickpea mixture.  Add desired toppings.