It's been quiet here, so I've decided to make my own excitement by planning a mid-August trip to Las Vegas. If you have any Vegas tips, send them! I've never been and am enjoying the process of making plans. So what does Las Vegas have to do with cookies? Absolutely nothing! Then again, maybe it does. See, I've been gambling with recipes - trying strange things with tofu and protein powder and messing around with new ingredients. I've blown a lot of money on ingredients this week and needed to make something tried and true. Enter this recipe for Pumpkin Bars with Boiled Frosting.
It's from The American Century Cookbook by the intrepid and brilliant Jean Anderson who says these pumpkin bars were created by White Lily, the company that makes the soft wheat flour. These bars are dense, moist, soft and cake-like.
The original version of this recipe is double this and baked in a 15x10 inch pan. If you are making them for a holiday gathering, you'll want to go with the double batch. My version is a half version baked in a 9-inch square pan. I also added the boiled icing, which we now know is actually Ermine Icing. If you've never made boiled or Ermine icing and want to take a crack at it, a quick batch of pumpkin bars would make a good base. Then again, you could also just frost these with your favorite cream cheese frosting. It's hard to go wrong with that.
Pumpkin Bars with Boiled Frosting
- 1 cup sifted all purpose flour spooned and swept carefully
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pumpkin canned
- 2 large eggs
- ¾ cup sugar
- ½ cup vegetable oil
- ⅓ cup toasted walnut pieces
- 1 ½ tablespoons flour
- ½ cup milk
- 8 tablespoons butter salted add pinch of salt if using unsalted
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degree F. Line a 9 inch metal pan with nonstick foil or spray with cooking spray.
- Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside.
- In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed.
- Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done.
- Let cool on a rack While cake is cooling, begin preparing the icing. The boiled milk mixture will need time to cool.
- In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely.
- In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away.
- Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical.