On Mother's Day, I decided to make scones for the first time. They were some Pumpkin Pecan Butterscotch Scones that Anna, from Cookie Madness made a few weeks back that I thought looked and sounded really good. So I opened a giant can of pumpkin and made them. Instead of making 6 big scones, I made 12 smaller ones. They were good.
I made half of them with butterscotch chips and half with mini chocolate chips. I sprinkled them with some turbinado sugar before baking them.
This recipe only used 1/2 cup of the giant can of pumpkin I opened. Needless to say, I've used a lot of pumpkin during this past week.
I made 8 mini loaves of Pumpkin Banana Nut Bread from the Very Best Baking site. (It's the Libby Pumpkin recipe.) I always have overripe bananas, so this was a great way to use the pumpkin and bananas. Good stuff. Instead of 4 cups of all purpose flour, I used 2 cups of whole wheat pastry flour and 2 cups of unbleached all purpose flour. I also used 2 eggs and 1/3 cup Egg Beater Egg Whites instead of 4 eggs. The bread was great, I gave most of them away.
I also made some pumpkin pancakes that we had for breakfast-for-dinner a couple nights ago. No photos.
BUT the star of this pumpkin show would have to be THESE Pumpkin Cheesecake Spice Bars--also found on my cookie pal, Anna's blog.
These were GREAT. I took them to share with my friends on Thursday night as we watched Survivor again.
Love the crumbly bottom and crumbly, nutty top. I added some extra chopped pecans to the leftover crumb mixture for the top.
Still good on day three. I think I'm good on pumpkin things for a while! ;)