30/30 - #15 Kettler Pumpkin Bars

There isn't much to say about today's favorite. It is possibly my favorite recipe that was "handed down" to me from my Mother-in-Law. I'm constantly blogging about how I am surrounded by wonderful cooks. My Mother-in-Law is certainly one of them, she is a phenomenal baker. I have learned many things from her in the kitchen over the past 10 years, including out to perfect the Kettler Pumpkin Bars. These light, fluffy and slightly spicy treats are perfect for the Fall, or just any ole' Friday!

You can find the recipe for Kettler Pumpkin Bars here.

Happy Friday!

Thanksgiving Recipe Roundup

I have to thank my friends Erin, Nicole and Nancy for this post! Ryan and I are in the middle of a 6 weekend-in-a-row traveling frenzy, which has not left much time for cooking and blogging! However, I have received a lot of requests for Thanksgiving sides, desserts and snacks. First of all, I am extremely flattered that people come to me!! I am the first to admit I am not an expert, but I do love to cook. 

I responded to each with a long list of ideas and recipe recommendations, some from Kettler Cuisine and some from other sites. I thought it might be helpful to combine all of these into a Thanksgiving Recipe Roundup! Especially for those last minute planners that are in need of ideas.

I may not be cooking, but I never stop thinking about it!

Turkey Day Starters (Appetizers)

First up, the appetizers. The quintessential beginning of a food-filled day! There is usually one rock-star appy that appears at the Hegele Thanksgiving Extravaganza (and yes, we literally call it that) - Trash! No, I am not talking about the waste-filled bin that stinks up your kitchen, I am talking about the most delicious, addictive, buttery, herby, chex-mix you can imagine. Luckily for you, I have already posted the recipe.

Fillo cups with Caramelized Fennel and Pancetta

Other appetizer ideas from Kettler Cuisine past:

• Roasted Red Grapes, served over brie or goat cheese with crackers.
• Fillo shells filled with either Caramelized Fennel and Pancetta or a favorite cheese.
• Pimento Cheese with crackers or cucumber slices (for the gluten free folks)
• Grilled Jalapeno Poppers with Bacon for the Thanksgiving grillers.

Grilled Jalapeno Poppers with Bacon

Since I don't only cook from my blog, I wanted to also share some of my favorite recipes from fellow food bloggers:

• Caramelized Onion Dip, from 101 Cookbooks - seriously amazing, I promise!
• Walnut and Roasted Red Pepper Dip (my gluten free version is coming shortly, but for now enjoy Ellie Krieger's).
• Cranberry Feta Pinwheels are a festive and VERY easy.

The Side Show (Sides)

The side dishes that accompany the big bird on the Thanksgiving table are just as important as the turkey itself (especially for Vegetarians). I recognize that everyone has their traditions and I will be the first to tell you that we won't be doing anything different this year, but for those looking for a change of pace, here are some of Ryan and I's favorites:

Balsamic Red Cabbage with Bacon

• Balsamic Red Cabbage with Bacon, because bacon makes anything taste better!
• Brussels Sprout Saute is a new take on a old green cabbage.
• Roasted Garlic! Add this into your plain, boring mashed potatoes.

Roasted Garlic

And of course, there has to be stuffing! My family does oyster stuffing, but oysters tend to be an acquired taste. Here are some other options that I have tried or want to try from the blogosphere:

• Sausage Cranberry Apple Stuffing
• Paleo Stuffing
• Poblano Cornbread Stuffing

Give me the Sweet Stuff (Desserts)

We are pie people, and we don't joke around with our pies! I am working on a pie crust post, since I use it in several recipes on my blog. Until then, you will have to get by with non-pie desserts for the holidays from KettlerCusine. But don't worry, I have listed some killer pumpkin pie options from other blogs a little bit further down.

Cherry Galette

• Pumpkin Bars are a great substitute for the non-pie eaters. They NEVER disappoint!
• Chocolate Cherry Brownies for the chocoholics out there. Warning, chocolate coma ahead! Don't worry, I sneak in some whole wheat.
• Strawberry Rhubarb Crumble, for those not on the East Coast and actually have access to good produce outside the summer months.
• Cherry Galette can easily be made with apples or pears instead.
• Raw Brownies are my personal favorite, not to mention gluten free, dairy free, and good for you.

Raw Chocolate Brownies

Pumpkin Pie

Pumpkin pie is the standard dessert for Thanksgiving, so I had to represent! I have used a recipe from a local bakery called Fosters Market for as long as I can remember. It is my go to pumpkin pie recipe for the holidays, except that I always double the spices and use freshly grated nutmeg instead of already ground. Ironically, pumpkin pie is not the family favorite in the Hegele crew, so I usually end up making my own to bring. I CAN NOT, I repeat, CAN NOT have Thanksgiving without pumpkin pie. This year, I am making two pumpkin pies! My standard and then a dairy free version from 101 Cookbooks. 

• Silky Pumpkin Pie from Fosters Market in North Carolina.
• Spice-kissed Pumpkin Pie from 101 Cookbooks, which I am literally in the middle of making right now!
• Gluten free and Paleo Pumpkin Pie from Deliciously Organic for all of my GF and Paleo friends :)
• Paleo Pecan Pie from Deliciously Organic that does not have corn syrup in the recipe.

Pumpkin Bars

More recipe ideas

I completely understand if you don't like my suggestions, in which case I hope you can find something from the below links. These are other recipe roundups from various blogs and sites I follow. 

• 101 Cookbooks Thanksgiving recipe ideas from her blog and others
• Oh She Glows for vegan holiday ideas
• The Wall Street Journal side dish ideas
• More Thanksgiving inspiration from Love and Lemons

Most importantly, plan ahead as much as possible so you can enjoy time with your family. Thanksgiving is a time to be with loved ones and be thankful for what you have. I certainly am!

Pumpkin Recipe Roundup: Kettler Pumpkin Bars

Look at that...it's Friday again! Time for more pumpkin goodness. This week....

Pumpkin Bars, something you will quickly learn, are a staple in Ryan's family. I leave all healthy eating habits behind when I encounter these things. Not really the best encouragement, but hey, it's Friday! Let your hair down!

In all seriousness, if there is one thing that keeps me from being gluten-free, sugar-free or vegan it is pumpkin bars. Desiree's infamous pumpkin bars. These things are notorious around the Kettler family and now amongst our friends. My mother-in-law brought them to a tailgate a few weeks back and I had 6 requests the next day for the recipe. It seemed only fitting to include them in my Pumpkin Recipe Roundup!

They have the consistency of a moist cake and get their "bar" monicker from the shape they're cut into. These are amazing and worth every fat gram, calorie and sugar granule. Pumpkin Bars are definitely a seasonal treat, one that I only allow myself to indulge in once a year. These are great for large gatherings, to eliminate the temptation of leftovers. But, man will your guests love you!!

People go crazy over these things. I do have to say that this is one thing that I like for Ryan's mother to make for me, so I am not reminded of what goes in them! However, I am a VERY health-conscious eater and allow myself to indulge once and a while. You should too!

Kettler Pumpkin Bars

Yields: One sheet cake
Prep Time: 15 minutes
Cook Time: 20-35 minutes (depending on pan size)

1 cup oil

1 (16 ounce) canned pumpkin

4 eggs

2 cups flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon ground cloves

1/2 teaspoon salt

4 cups powdered sugar (1 lb. box)

1/2 cup butter, softened

4 ounces cream cheese, softened

1 teaspoon vanilla

1/2 teaspoon cinnamon or nutmeg

Preheat the oven to 350F. Grease and flour an 11x17" jelly roll pan.

Using a standing or electric mixer, combine the oil, pumpkin and eggs. Mix until well combined and add in the dry ingredients (flour, sugar, baking powder, baking soda, spices and salt) and mix on medium speed for 2 minutes. Pour the batter into the prepared pan and bake at 350F for 20-25 minutes, or until a toothpick comes out clean from the center. Cool the pumpkin bars completely before frosting.

To make the frosting, combine all the ingredients into the standing mixer and mix on medium until there is a smooth and creamy consistency. Spread the frosting on the bars after they've completely cooled and serve with a nice cup of coffee!

A few notes from Kettler Cuisine:

• I am not a huge frosting fan and like these without the frosting just as much, although my husband can't imagine such a thing. 
• If you are making these bars for an outdoor function with warm weather, it is best to leave the frosting off as it will melt.
• The frosting can be made ahead of time and stored in the refrigerator. Just bring it to room temperature before spreading on the bars.
• These can be made in a different size pan, just adjust the cooking time.

• 9x13" (30-35 minutes)
• 10x15" (25-30 minutes)