Happy Friday!
I made these for you!
Don’t they look good?
Hey, I didn’t make these for YOU! I made these for you!
Thanks Mom! Even our 4 legged friends deserve pumpkin treats during Pumpkin Week!
Did you think I forgot you? I would never! I made this for you!
But before I tell you about your Pumpkin Blondie’s with Vanilla Butter Cream Frosting, lets discuss the Pumpkin Doggie Treats!
I got this recipe from http://www.dogtreatkitchen.com/pumpkin-dog-treats.html There all natural and full of pumpkin. There super easy to make!
- 2 cups Whole Wheat flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1/2 tsp. ground cloves
- 3 eggs
- 3/4 cup honey
- 1/4 cup canola oil
- 1 15 oz. can pumpkin puree
Instructions:
- Preheat oven to 350° F
- Mix all ingredients together in one bowl.
- Lightly spray muffin cups or line with cupcake papers.
- Spoon mixture into each cup.
- Bake for 15 minutes in a mini muffin pan. Or, bake for 25 minutes in a regular muffin pan.
- Cool completely on a wire rack.
Yield: 48 mini muffins or 24 regular muffins
Storing: These pumpkin muffin treats will last for about 1 week in the refrigerator. They will be good for up to 6 months in the freezer.
So simple! And my Bad Babies were Happy!! I think my Boy knew they were for him. Little Jenny tried one and she said there ok, but she put cream cheese frosting on them and she said they tasted great! Silly Girl!
Now about the Pumpkin Blondie’s
Pumpkin Blondie’s – adapted from http://bakingbites.com/2009/10/pumpkin-brownies-with-pecans/
Ingredients:
1/2 cup butter, room temperature (I used Brumble & Brown)
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup pumpkin puree
3/4 cup all purpose flour
1/3 cup chopped pecans
Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
In a large bowl, cream together butter and sugar until light and fluffy.
Beat in spices, salt, the egg and the pumpkin puree.
Sift flour into the bowl and stir it in, mixing until just combined.
Add in pecans and stir to evenly distribute the nuts.
Pour batter into prepared baking dish and spread into an even layer.
Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set. Cool in the pan before slicing.
Vanilla Butter Cream Frosting
1/2 stick of butter, softened
1/2 cup Powdered Sugar
1/2 Tbsp. Non-fat Milk
1 Tsp. Vanilla Extract
In a small bowl add your butter and beat until fluffy, add a 1/4 cup of powdered sugar, milk and vanilla extract. Beat for about 3 minutes & then add the remaining sugar. Beat until desired consistency. About 4 more minutes. Taste to see if you need any more sugar or vanilla. If it is to thin, add more sugar, if to thick add a pinch more milk.
Once the Blondie’s are cooled, cut into 16 pieces. Take your frosting and put into a ziplock bag, cut the corner off and pipe on to Blondie’s.
This was the first time I ever made homemade frosting and it turned out so good!
My Husband and Little Jenny loved them! They taste like little pumpkin pies. My husband wanted the vanilla frosting. I would of used a maple butter cream or a cream cheese frosting, but vanilla was his choice.
Calories you wonder? For the Blondies:
Calories: 99, Fat: 4g, Sodium: 51.4, Potassium: 6.5, Carbs: 14.8, Fiber: .7, Sugar: 9.7, Protein: 1.3
The Vanilla Butter Cream Frosting: 2Tbsp. a serving (This is the best I could do in calculation) Calories: 20, Fat: 1.4, Cholesterol: 3.9, Sodium: .6, Carbs: 1.9, Sugar: 1.9 (If you used the whole thing of frosting it would be 659, so don’t use it all, like I said I have more then half left over)
Well that’s it for Pumpkin Week, but don’t be sad! I will have more pumpkin recipes in the near future! Have a great weekend! Now I need to prepare dinner for date night! By the way, what is your favorite Pumpkin Recipe??
P.S. I haven’t been able to get onto Facebook for a few days, sorry I haven’t posted anything. I have the white screen. I hate what they have done to FB!