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Christmas Cake

12/20/2016

Tastē Tuesday~ Our annual church Christmas party was Sunday night. After an hour of caroling, we enjoyed a long table laden with all different kinds of treats. I don't make cakes for Christmas dinner dessert so I always enjoy a good excuse to make a Christmas-themed cake. I wanted to keep it simple this year, and knowing everyone else was also bringing a dessert, I wanted to keep it small. I enjoyed making a white chocolate cake with strawberry filling for the first time, and am happy to have another cake flavor to add to my repertoire.

I have a new recipe to share with you next week. In the meantime, I hope the next few days are joyful and you have a very merry Christmas!

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Presents vs. Presence

12/19/2016

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Monday Moments~ 'Tis the season for giving presents. We have all heard that giving is better than getting, and although that is true, we often get caught up in the present buying and forget that sometimes the best gift we can give to others is our presence...and not the stressed out, tired side of ourselves, but the fully attentive and engaged part of ourselves. This Christmas season I am trying to look at presents and presence in a different way. Join me and see if some of the wonder of the season that we yearn to have back from our childhood can be found once again.

First, let's try to be present throughout the next couple of weeks - for others when we are at special dinners, during the present opening, or Facetiming with those we can't be with. Put away your phones, unless you are Facetiming of course, focus on those you are spending time with, and enjoy the moments that will soon be a part of last year. Be present for yourself - enjoy a silent night, or just a few silent moments if that is all you have, to reflect on what makes this time of year special. Calm your mind, putting aside the to do list and the household chores, and think upon the intangible aspects of Christmas that always bring a smile to your face. Our presence throughout Christmas time could be the best present we give ourselves and others!

Second, remember what the first present of Christmas was - Jesus. God gave us the only gift we have and ever will need. If everything we own and our ability to give presents away was taken from us, we could still enjoy a most merry and meaningful Christmas knowing that God's gift of Jesus gives the greatest joy and solves our greatest problem.

Third, not only do we need to remember to be fully present this Christmas season, but we also need to feel God's presence with us throughout the holiday season and each and every day of the year. Another present God has given to His children is the Holy Spirit. We are never alone...and that provides us the peace and strength to face each and every day with joy!

I will post tomorrow for Tastē Tuesday and will otherwise be practicing some of my own advice, putting away the computer and being present with my family for the days leading up to and while celebrating Christmas! May you and yours have a blessed week!

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Pumpkin Bars

12/13/2016

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Tastē Tuesday~ Twelve days left before Christmas...is all of your shopping done? I'm still waiting for some packages, but I think my gift lists are all checked off. Now I get to focus on the baking...and finish my 3/4 of the way done decorating!

Every fall, Williams Sonoma carries a tempting selection of pumpkin products. When they go on sale, I can't help but buy a few. I had a Pumpkin Quick Bread and jar of Pumpkin Butter hanging out in my cupboard, so when the 12 Twelve Days of Christmas Goodies started at my husband's office, I thought it was a perfect opportunity to try a bar recipe. Besides the baking time and mid-recipe dish-washing, they are quick to throw to together. I added some spices and substantially decreased the sugar. The resulting crunchy and nutty bottom layer topped with a creamy and slightly tangy custard treat was flavorful but not overly sweet. It is the perfect alternative to many of the sugar-coma inducing treats of the holiday season, and if you aren't quite through with the flavor of pumpkin, these bars give you an alternative to pumpkin pie and pumpkin bread.

The recipe does hinge on two store-bought products. I can't vouch for the outcome, since I have only made these once with the listed ingredients, however, the popularity of "pumpkin" on the grocery store shelves these days makes this recipe achievable with alternative products. Here are some substitutes to the Williams Sonoma Pumpkin Quick Bread (just use 18 oz. of the mix and add chopped pecans): Pillsbury Quick Bread & Muffin Mix, King Arther Pumpkin Spice Muffin & Quick Bread Mix, Taste & Co. Harvest Pumpkin Spice Quick Bread Mix, Stonewall Kitchen Pumpkin Spice Quick Bread Mix, and Krusteaz Pumpkin Spice Quick Bread Supreme Mix. You could also make it from scratch if you have a favorite recipe and can convert to get 18oz of dry mix. The Muirhead pecan pumpkin butter can be purchased online directly from Muirhead. Some other alternatives include: Lehman's Pecan Pumpkin Butter, Harry & David, and Dickinson's Country Pumpkin Butter. With a can of pumpkin puree, you can also google pumpkin butter recipes and make your own. If you vary the recipe of the love the result, please share!

Creamy and Crunchy Pumpkin Bars
Adapted from Wiliams-Sonoma
Yield 16 bars

Ingredients:
For the crust:
1 package (1 lb. 2 oz.) Williams Sonoma spiced pecan pumpkin quick bread mix*
1 large egg
8 Tbs. (1 stick/4 oz.) unsalted butter, melted

For the filling:
1 package (8 oz.) 1/3 less fat cream cheese, at room temperature
1 jar (13.5 oz.) Muirhead pecan pumpkin butter*
3 large eggs
1 tsp. vanilla extract
8 Tbs. (1 stick/4 oz.) unsalted butter, melted
1/2 cup powdered sugar
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Directions:
Preheat an oven to 350°F. Grease a 13-by-9-inch baking pan.

To make the crust, in the bowl of an electric mixer fitted with the flat beater, combine the quick bread mix, egg and melted butter and beat on low speed until the ingredients come together, 1 to 2 minutes. Transfer the mixture to the prepared pan and spread out evenly. Press the crust down with the back of a spatula or spoon until it feels compact.

Wash and dry the mixer bowl and beater.

To make the filling, in the mixer bowl, combine the cream cheese and pumpkin butter and beat on medium speed until smooth, about 1 minute. Add the eggs, vanilla, melted butter and spices and beat until combined, about 2 minutes. Add the powdered sugar and beat well, about 2 minutes.

Spread the filling over the crust. Transfer to the oven and bake for 40 to 50 minutes. Do not overbake; the center should still be a little gooey. To test for doneness, gently shake the pan; you should see a slight jiggle in the center. Transfer the pan to a wire rack and let cool for at least 20 minutes, then cut into bars with a sharp knife. Sprinkle with sifted powdered sugar if serving immediately (otherwise the sugar will disappear) or serve with a dollop of whipped cream. Refrigerate leftovers to ensure food safety.

*See blog notes for alternative products.

Creamy and Crunchy Pumpkin Bars (printable recipe)

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Christmas Cake

Presents vs. Presence

Pumpkin Bars

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