Some food, some drink.
Something Edible on Video: An Overhaul of the Classic Pumpkin Bar.
Abstract:
As much as I love a good community cookbook, there are very few recipes that survive in-tact once I get a look at 'em. This pumpkin bar recipe is one of my favorite "victims"; as the recipe ratios are solid enough to survive some pretty substantial swappage. It's nobody's fault really; times just change. In 1978, no one would think to bake a snack cake with olive oil, and I understand that whole white wheat was just coming on to the scene around then. Though cream cheese did manage to find its way out of Jello salads and cheese balls, hooch in baked goods was reserved for fruit cakes, and real vanilla bean was likely a bitch to come by in the pre-interwebs era. All the same, I reckon that if you could ride the way-back machine to a disco-era church social there would be no complaints (and no leftovers) regarding these here pumpkin bars.
Recipe: Jump to the detailed recipe. (or, keep reading for the gist of it) -
The Bars
The Frosting
For the bars proper-
Preheat over to 350 F. In a stand mixer, blend brown sugar, olive oil, pumpkin, and salt on medium speed for about 2 minutes or until integrated. Scrape the bowl; then add eggs, cinnamon, clove and ginger and mix for another 2 minutes on medium. Scrape down bowl again, whisk together baking powder, baking soda, and whole wheat flower; then add to the proto-batter in small scoops while the mixer stirs (that's the slowest speed people). Once integrated, pour into a parchment-lined or greased half sheet pan.
Bake 30 minutes or until a toothpick comes out clean when the center is probed. Let cool completely before frosting
....oh yeah; speaking of frosting: Using a stand mixer with the whisk attachment, integrate all the ingredients except the powdered sugar on medium-high speed, stopping to scrape the bowl as necessary. Once its all together, continue on medium high, adding the powdered sugar by the tablespoonful, scraping the bowl as necessary until all the sugar is and the mixture has that whipped consistency.
Notes:
Wanna know why I like olive oil in my baked goods, or what I really think of whole white wheat flour? Or I bet you'd like to know why I don't cook this recipe in a jelly roll pan? If this video leaves you with more than a few questions, then be sure to check out the original post for this recipe in all it's detailed glory!
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