Sweet and savory… caramel frosting topped with bacon…YES. It works! The addition of bacon imparts a smoky flavor which works well with the sweetness of the caramel frosting.
Below are the seven pumpkin dessert recipes posted to my blog this week:
Volunteering…is this something you do? I love to give back to the community.
I volunteered to help out with the Susan G. Komen RIDE for the Cure–Central and South Jersey
on October 16, 2011. Had a great time and met nice people.
It was a wonderful sight to see the beautiful horses.
It’s interesting how animals have a way of bringing us in the ‘NOW’.
Ride for the Cure - Central and
Susan G. Komen for the Cure
Sunday, October 16, 2011
Location:
250 Little York Mount Pleasant Road
In the spirit of my volunteering efforts, I am doing a fundraiser for
Susan G. Komen for the Cure. Details to come next week.
Now, off to the kitchen to bake…but, before I do, here are links of
OTHER BLOGGERS who have also baked these Pumpkin Caramel Bars.
PUMPKIN CARAMEL BARS with bacon
Source: Cuisine at Home
Adapted by Carmen Ortiz of Baking is my Zen
24 Servings
CAKE
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups pumpkin puree
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2 tablespoons unsalted butter, melted
1 teaspoon vanilla
1/4 cup chopped toasted pecans - optional
Frosting
2 cups packed brown sugar
1/3 cup water
Pinch salt
1/2 cup heavy cream
1 stick unsalted butter cubed
4 ounces cream cheese - cut into 1 inch cubes
TOPPING
8 oz. bacon diced
Sea salt - optional
Directions:
Preheat oven to 350 degrees Fahrenheit.
Coat a 9 x 13 inch baking pan with nonstick spray. (I add parchment paper to bottom of pan)
BACON PREP:
Cook bacon in saute pan over medium heat until crisp. (I bake the bacon).
Drain on a paper-towel-lined plate. Set aside to cool.
BATTER PREP:
1. Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
2. Whisk together pumpkin puree, sugar, brown sugar, egg, melted butter and vanilla in large bowl. Blend well.
3. Stir flour mixture into wet mixture.
4. Add pecans. Stir gently. DO NOT OVERMIX.
5. Spread pumpkin batter evenly into prepared pan.
6. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
7. Let cool completely before frosting.
FROSTING PREP:
1. Boil brown sugar, water, and pinch salt in large pan over high heat, 5 minutes, gently swirling occasionally to prevent scorching.
2. Whisk in cream and butter pieces.
3. Mixture will bubble furiously.
4. Keep whisking. Boil 2 minutes more.
5. Transfer caramel to bowl of stand mixer; whip on high speed until sides of bowl are cool to the touch and caramel is thick, 8 to 10 minutes, scraping down sides of bowl as needed.
6. Add cream cheese, 1 cube at a time, until frosting is smooth.
Frost cooled cake
Spread frosting over entire cake.
TOPPING:
Finely chop cooked, cooled bacon and sprinkle onto frosted cake with sea salt (optional).
CUT CAKE
Cut cake into bars.
Makes 24 bars.
Store bars in refrigerator up to 1 week.
NOTE: Chopped, roasted pecans can be substituted for the bacon.
RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
PUMPKIN CARAMEL BARS with bacon
Source: Cuisine at Home
Adapted by Carmen Ortiz of Baking is my Zen
Directions:
Preheat oven to 350 degrees Fahrenheit.
Coat a 9 x 13 inch baking pan with nonstick spray. (I add parchment paper to bottom of pan)
BACON PREP:
Cook bacon in saute pan over medium heat until crisp. (I bake the bacon).
Drain on a paper-towel-lined plate. Set aside to cool.
BATTER PREP:
Whisk together flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
Whisk together pumpkin puree, sugar, brown sugar, egg,
melted butter and vanilla in large bowl. Blend well.
Stir flour mixture into wet mixture.
Add pecans. Stir gently. DO NOT OVERMIX.
Spread pumpkin batter evenly into prepared pan.
Bake until a toothpick inserted into center comes out clean, about 20 minutes.
Let cool completely before frosting.
FROSTING PREP:
Boil brown sugar, water, and pinch salt in large pan over high heat, 5 minutes,
gently swirling occasionally to prevent scorching.
Whisk in cream and butter pieces.
Mixture will bubble furiously.
Keep whisking. Boil 2 minutes more.
Transfer caramel to bowl of stand mixer; whip on high speed until sides of
bowl are cool to the touch and caramel is thick, 8 to 10 minutes,
scraping down sides of bowl as needed.
Add cream cheese, 1 cube at a time, until frosting is smooth.
Frost cooled cake
Spread frosting over entire cake.
TOPPING:
Finely chop cooked, cooled bacon and sprinkle
onto frosted cake with sea salt (optional).
CUT CAKE
Cut cake into bars.
Makes 24 bars.
Store bars in refrigerator up to 1 week.
NOTE: Chopped, roasted pecans can be substituted for the bacon.
last bite…
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
