Pumpkin Everything Time

Why is it that only at this time of year we get excited about pumpkin recipes?  I know this is the harvest time for pumpkins, so maybe that's what started it.  But I recently found these recipes & am excited about trying them!

Pumpkin Spice White Hot Chocolate

(goodLife{eats} creation)
serves 4-6

Ingredients:

4-5 cups whole milk
12 ounces white chocolate, chopped*
4 teaspoons cocoa powder
3/4 teaspoon vanilla extract
1 cup pure pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/8 teaspoon allspice
1/8 teaspoon ground ginger

Directions:

In a heavy saucepan, combine 2 cups of milk, white chocolate, and cocoa powder. Cook over medium heat, whisking periodically, until the chocolate is melted and the mixture is well combined. Whisk in the pumpkin puree, cinnamon, nutmeg, cardamom, allspice, and ginger. Add the remaining milk, 1 cup at a time, until the desired consistency is reached.

If desired, serve topped with whipped cream and a sprinkling of nutmeg. Just be sure not to fill the mugs too full before adding the whipped cream, or you might have some overflow.

*If you like chocolate & pumpkin together (YUM!), you can substitute whatever chocolate you'd like.  But then you have to deal with caffeine...


Pumpkin Bars
1 1/2 cups all purpose flour

• 1 cup finely chopped nuts (pecans or walnuts)
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 2 teaspoons ground cinnamon, divided
• 3/4 cup butter or margarine
• 1 (15 ounce) can pumpkin
• 1 (14 ounce) can sweetened condensed milk
• 2 eggs, beaten
• 1/2 teaspoon pumpkin pie spice (or cloves/nutmeg/cinnamon)
• 1/4 teaspoon salt
• 1 tablespoon all purpose flour
• 1/2 jar pumpkin sundae topping (if unavailable, use caramel)
• Directions

1. Preheat oven to 375 degrees F. In medium bowl, combine 1 1/2 cups flour, nuts, sugars and 1 teaspoon cinnamon. Add butter, mix until crumbly. Reserve 1 1/4 cups of the mixture. Pat remaining mixture on bottom of ungreased 13x9-inch baking pan.
2. Meanwhile, in large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, remaining 1 teaspoon cinnamon, allspice and salt; mix well. Pour evenly over crust. Mix reserved crumbs with 1 tablespoon flour. Sprinkle over pumpkin mixture.
3. Bake 30 to 35 minutes or until set. Cool 10 minutes. 
4. Drizzle sundae topping over bars before cutting into squares.
5. Serve warm. Or cold. (we like them both ways) Store leftovers in refrigerator.

(Credit to NewEveryAM for graciously giving me permission to use the second recipe from her blog)