fat bottom

fat bottom

Saturday, September 24, 2011

pumpkin spice latte bars

hello readers... i know i haven't been around lately and i apologize for my absence... and i must say it feels so good to be striking at my keys and uploading some yummy pictures... i've missed you blog world...

well... i guess i could just dive into things here and just get down to the goods... everybody ready for autumn... i love this time of year... it's in a word... wonderFALL :)

i love everything about fall... the fun and festive decorations, the food, the boots and sweaters, the football, the family gatherings...ahh, the warm and coziness of it all... and i know you're all feeling me...

i know alot of people also look forward to the seasonal arrival of a very popular little caffieine fueled spicey beverage... the coveted starbucks pumpkin spice latte... am i right? am i right?

it is pure warm heaven in a white and green cup...

now... what about those flavors in a moist and sweet little cake... bing! i'm on it!

how about we start with a moist, semi dense, spicy pumpkin cake... top it with a deep espresso flavored cream cheese frosting, and just drizzle it with a hint of buttery salt caramel... all that was missing was the whipped cream... we are watching our figures over here :)

pumpkin spice bars:

4 eggs
2 cups sugar
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

1. preheat the oven to 350
2. in a bowl, beat eggs, sugar, pumpkin and oil until blended
3. combine the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves; add to pumpkin mixture just until combined
4. pour into a greased 15x10x11 baking pan, and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean, cool completely on a wire rack
5. slather with epsresso creamcheese frostingand drizzle with salt caramel... cute into bars and enjoy :)

look how warm and inviting this cake looks... nom nommm nommmm...

welcome fall and happy baking everyone :)


  1. how do you make the icing???

  2. hey... i usually use about 1/4 cup of heavy cream and combine that with a good heaping tablespoon of instant espresso powder... i then let that sit for a bit so the flavor really comes out... then i use that to flavor the cream cheese frosting :)


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