RECIPE: Pumpkin White Chocolate Blondie Bars


I have noticed something as of late. I have noticed the food manufacturers are skimping. They need to do this. The rising costs of food and fuel are making their products more expensive to make, but consumers are only willing to pay up to a certain amount for things. SO instead, the food manufacturers are changing their packaging to hide they are putting less product in while keeping the same price. Here is the sneaky part of what they are doing;  keeping things just under an "even number" for a volume amount causes you to have to buy more product. For example, chicken stock is just under 2 cups. Same with canned fruit like pumpkin and tomatoes. How convenient that the cans are just under 16 oz.– meaning to get 2 whole cup's worth for recipes you need to buy a second can. (ch aching, ch aching)

Welcome to Capitalism.

So, if it's buyer beware, let us be smart and eat well, too! Say hello to one of two recipes I will be posting over then next few days that you can whip up happily using ONE (yes, one!) can of pumpkin to cover both recipes.
Then you can stick it to the man. And give him a blondie bar, while you're at it.

Pumpkin White Chocolate Blondie Bars
adapted from sugarcrafter/www.mixingbowl.com


Ingredients

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 cup butter, softened
1 1/2 cups brown sugar
1 egg
1 tsp. vanilla
7 oz. canned pumpkin puree
3/4 cup white chocolate baking chips
1/2 cup toasted coconut
1/4 cup chopped cashews

Directions


Take an 11 x 7 x 3 pan (or 13 x 9 for thinner brownies, thicker makes them cakier) and line it with tinfoil. Spray lightly with nonstick cooking spray and set aside. Preheat oven to 350˚.

In a small bowl, mix the flour, baking powder and soda, salt, cinnamon, nutmeg and cloves. Stir with a fork. Set aside.

In a small pan over medium heat, toast the coconut until golden. Cool down.





With an electric mixer, whip the butter until creamy. Add the sugar and whip until fluffy. Add the egg and whip until lemon yellow in color and fluffy. Add the pumpkin and vanilla until well mixed.

On low speed, add the dry ingredients and mix until combined. Don't over mix. By hand, mix the coconut, chopped cashews and white chocolate chips into the batter until well combined.


Spread batter evenly into the prepared pan. Bake on the center rack for 30-35 minutes, or until lightly golden and toothpick at the center comes out clean. Let cool on a rack. Cut into 2" bars. Store bars in the airtight container for 3-5 days.




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