Monday, March 5, 2012

Pumpkin Bars with Whipped Cream Cheese Apple Reduction Frosting

Pumpkin is my weakness. Put pumpkin in the title of something and chances are I will save the recipe to try later. These pumpkin bars are a result of years of tweaking my moms recipe. I lightened it up buy subbing some of the oil for applesauce and I added a lot more spices. The result is a recipe that I consider finished.

The frosting was a serendipitous event. I was having a cupcake baking day with a friend. There was a very mediocre recipe that didn't really pop. However, one element did. And it was the apple cider reduction added to the frosting. It was AMAZING.

Previous to this, I had put a regular cream cheese frosting on it. Super yummy. But this added makes it mind blowing. And lightening it up with the addition of whipped cream really is radical.

Pumpkin Bars

4 eggs
2c. sugar
¾ c oil
¾ c applesauce
1 15oz can pure pumpkin
2 ½ c flour
2t baking soda
2t baking powder
1T cinnamon
1t powdered ginger
1/2 t nutmeg
Pinch of clove

Separately, mix the wet ingredients until smooth and the dry ingredients until combined. Add the dry to the wet. Pour into the pans and cook 15-25 at 350 minutes until it passes the toothpick test. 

Cool completely and frost with apple cider reduction whipped cream cheese frosting.

Can also make into 24 muffins. Bake for around 12-15 minutes.

Whipped Cream Cheese Apple Reduction Frosting


2 c. Apple Cider 

3 T. Brown Sugar

1 ½ c. fresh whipped cream (or cool whip)
1 8oz pkg cream cheese- room temp
1 stick butter—room temp
1 tsp vanilla extract.
3(ish) c. powdered sugar

Boil apple cider uncovered on medium heat for 20 minutes or so. Until reduced by half. Add brown sugar. Continue reducing until it measures ½ cup. Cool completely in fridge for at least 3 hours up until 3 days.

Blend cream cheese, butter, and vanilla until smooth. Add powdered sugar to desired sweetness. Add cider reduction to desired flavor and texture (may not take entire amount). Gently fold in whipped cream.

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