After our youngest child, Calliope was diagnosed with a severe egg allergy just after her first birthday, we have often foregone baked goods or have needed to get creative making our own alternatives. I have adapted other recipes to come up with an alternative that fits the needs of our family. Mia, (our 3-year-old) asked if tomorrow was Halloween. They loved it so I thought we would share. I know lots of other families are baking a bit more than usual.
Eggless Pumpkin Bars
Bar Ingredients:1 cup Pumpkin Puree
6 Tbs. Vegetable Oil
1 tsp. Vanilla
1 cup Flour
1 cup Granulated Sugar
1/2 tsp Baking Soda
1 tsp Baking Powder
1/4 tsp Cinnamon
Cream Cheese Frosting Ingredients:
3 Tbs. Butter
6 Tbs Cream Cheese
1 1/2 c Powdered Sugar
1/2 tsp Vanilla
2-3 Tbs Milk
Directions:
1. Preheat oven to 350.
2. Grease an 8"x8" pan.
3. Mix together pumpkin, oil, and vanilla.
4. In a separate bowl, sift together flour, sugar, baking soda, baking powder, and cinnamon.
5. Slowly mix dry ingredients into the pumpkin, oil, and vanilla until combined.
6. Spread in greased pan and bake for 25-30 minutes, remove from oven and let cool completely before frosting.
7. To make the frosting, cream together softened butter and cream cheese, then mix in powdered sugar and vanilla. Add milk slowly, mix until smooth, keep an eye on consistency. If it gets too "wet", add more powdered sugar.
8. Frost and enjoy.
During this unprecedented time, we, as I'm sure all other parents are, struggling to maintain a sense of normalcy in our homes when the...
Subscribe to:
Posts (Atom)