Since I didn't make anything on Monday...

We're going to have a double dose of recipes.  That's right, a two part recipe! 

Read that again, now breathe deeply.  Two part does not mean that it's going to be hard.  We're going to make a two part dessert!  Why is this great?  Because you can make it all at once, or over 2 days!  That's right, you can stretch this out if you're in a time crunch. 

This is a bit of a modified recipe from my co-worker.  She bakes something for us every single Friday, and last Friday this recipe jumped out at me.  Pumpkin Bars with Cream Cheese Frosting! 

Think of it this way:  it's a pumpkin brownie with frosting.  I'm crazy, I'm adding a caramel drizzle.  Why?  Because it's fall and everyone knows that mammals gain weight in the winter months because they need insulation from the cold. 

Duh? 

Let's begin! 

Step One:  Pumpkin Bars

Wet Ingredients:

• 1 can (15 ounces) of pumpkin
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla
• 1 egg
• 2 tbsp melted butter

Dry Ingredients:

• 1 cup white flour
• 1 cup whole wheat flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon 

Mix In Ingredients

• 1/2 cup chopped pecans
• 1/2 cup golden raisins

 Preheat your oven to 350 degrees.

All of the dry ingredients go into one large bowl,

And all of the wet ingredients go into another large bowl. 

Give each bowl a quick mix. 

 Place your mix in's aside for now...

Mix 1/3 of the dry ingredients into the wet,

Then another 1/3,

Then the last 1/3. 

Here is your pre- mix in's batter...

And now you add the pecans and raisins. 

Spread the batter into a greased or Pam'd 13x9 baking dish.  Make sure that you spread that batter out.  Why?  Because this is a dense material and whatever form it goes into the dish, that's how it will stay.  It isn't going to spread much in the oven, so do the spreading now! 

20 minutes in the 350 degree oven. 

Your house will smell amazing, trust me. 

Here's the finished product, put a lid or a cover on it and let it cool.  I did this in the morning before work and made the frosting when I came home that evening.  10 hours is plenty of time to cool.  Leave it a whole day if you'd like.  You won't offend me! 

Tomorrow's recipe: The frosting and the caramel drizzle!  If you don't like caramel, I'll be giving you several different topping ideas.  Why?  Because I care.  Or maybe I just think about food too much.