Monday, October 31, 2011


Our own waffles, but the idea came from the blog
"Random thoughts of a Super Mom."
This is what happens when the Mr. looks at blogs!

He gets ideas!

Ideas that he thinks would be fun to do . . .
but then needs my help to do!

Friday, the Mr. saw this on a blog and said,
"That'd be fun to do for the cherubs for breakfast tomorrow!"

Saturday morning breakfast is "His" thing.
Has been since we've had cherubs.

So, on Saturday, I'm trying to look real busy being "comfy" when I hear him say,
"I'm going to need your help!"

Here's where it started:
  • He had no waffle mix; so I had to search for a waffle recipe.  Found one!
  • He didn't really know how to add "my" food colorings to the batter; so I did that too.  Looks pretty close to the real color!
  • He didn't know what he was going to put the different waffle color mixes in so that he could pour the different colors; so I grabbed 2 of my favorite squeeze bottles, with different size tips, so it would make the "pouring" easier!
  • He didn't know where the waffle iron was; so I got on my hands and knees and went to the very back of the cabinet and grabbed the iron.  I also plugged it in to get it warm and I showed him how to liberally coat the iron so the waffles wouldn't stick.

The result:
  • He made great looking candy corn waffles for me and the cherubs Saturday morning . . .along with bacon that he cooked!
The lesson learned:
  • I'm going to keep him away from reading other blogs!

1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla (I used vanilla nut flavoring from King Arthur)

Mix the flour, sugar and baking powder in a bowl.

In a smaller bowl, blend the eggs, milk, melted butter and vanilla together until eggs are well incorporated.

Slowly add the liquid ingredients into the dry ingredients, stirring well.

Heat waffle iron and cook until waffles are golden brown.

Serve with syrup or your favorite waffle toppings.

This recipe made 8 waffles.

Saturday, October 29, 2011

Zucchini Soup

WAY back in 2002 we had a tasting party at church. 

If I had more time, I'd explain the tasting party -- but to put it in simple terms; do you know the free samples given at Sam's or Costco on a Saturday? 

Well, it was like that --- but with about 500 women -- all tasting fantastic homemade food on a Thursday evening!  Then, after a wonderful program we were given a cookbook of all the delicious recipes!

Need I say more?

One of the recipes that night, way back when, was from Robyn.  This soup, if I remember correctly, was one that her grandmother used to make!

While I haven't made it this year, just yet, I do think I have a real craving for it!
Which leads me to think that you just might have the same craving!

It's delicious!

Zucchini Soup

6 chicken bouillon cubes
5 zucchini, sliced
1 onion, chopped
3 cups water
2 carrots, grated
1 8oz package cream cheese, softened and cubed

In a large sauce pan, place the bouillon cubes, zucchini, onion, and carrots.  Bring to a boil and cook about 5 minutes or until veggies are tender.  Stir in the softened and cubed cream cheese.  Stir until cheese is melted.

Using an immersion blender, puree veggies to desired consistency. 

Add salt and pepper to taste.

Serve hot or cold.

Wednesday, October 26, 2011

Caramel Apples

I love caramel apples.

The big, gourmet ones!

The ones that sit on display, begging you to indulge!

When we're on vacation, that's a temptation I'll succumb too!

There's a little shop in Santa Fe that have the best gourmet caramel apples.

But I don't live in Santa Fe!

Making my own is my task today!

Because Fall is coming . . .

it's been here once or twice, already . . .

and gone . . .

and now it's coming again!

In honor of Fall, I whipped up one, lonely, delicious, caramel apple treat!

I'm kind of picky when it comes to caramel apples.

I like real caramel apples.

Where the caramel is thick and sticks to the apple . . .and my teeth, occasionally!

I like the apples with a little extra splash of chocolate and rolled in something delicious and sprinkled with something fun and drizzled with a bit more goodness!

So tonight, I didn't do all of that -- it's just me, after all!  And you too, but you won't know about it until the apple is gone, then it doesn't really matter.

Tonight is simple!

A thick caramel
covered by a layer of chocolate (I use the chocolate almond bark)
rolled in toffee pieces

I can't wait!

Simple Caramel for Apples:

1 package wrapped caramels, unwrapped OR the caramel bits
2 TBSP milk or water

Place caramel in a pan, over low heat, with the liquid of your choice and stir until melted. 

Amy's Caramel for Apples:
(Amy's is an on-line ordering company:  They're amazing!)

Amounts will vary based on serving sizes.
(Makes about 12 servings)

16oz package dark brown sugar
1 cup butter, room temperature
1 - 14oz can of unsweetened milk
2/3 cup of dark corn syrup
1/3 cup pure maple syrup
1/2 tsp of vanilla extract
1 tsp dark molasses
1/4 tsp of salt

Put all of the ingredients together and evenly mix and heat until the sugar dissolves and the caramel drips with a creamy buttery appeal. Once completed, dip/roll your own caramel apple varieties!

Whichever caramel you use, the technique is the same:

Dry apples
Popsicle sticks or chop sticks, stuck in the top of the apple

Dip the apple in the caramel and swirl around until well coated.
Place on a silpat or wax paper and allow the caramel to set up a bit.

Melt the chocolate almond bark, melting discs, or chocolate chips.
Quickly, but thoroughly, dip the caramel apple into the chocolate, covering as much of the caramel as your heart desires. 

I desired all of it to be covered!

Quickly roll your chocolate covered caramel apple in anything you wish.

I wished for toffee bits.

Allow the apple to set up completely before you enjoy!

Monday, October 24, 2011

Easy Enchilada Soup

Cheesy Chicken Enchilada Soup
Image from Pillsbury

With cool weather one day . . .
and a warm day another

it's hard to plan for a soup day!

With this quick and easy recipe, most of the ingredients are probably already in your pantry.  You can have soup whenever that Fall day decides to arrive!

The original recipe is from Pillsbuy -- the adaptions are mine.

Easy Enchilada Soup

2 cans cream of chicken soup
1 1/2 cans of milk
1 can enchilada sauce (I used mild)
2 chicken breasts, cooked and chopped
4 oz shredded cheddar cheese (I omitted)
Crushed tortilla chips (to garnish)

Dump soups and sauces and chicken in a pan and heat.  Just before serving, stir in cheese, until melted.  Top with crushed chips.

That's the basic recipe.  But I changed it up a bit!  I added:

1 can fire roasted tomatoes, drained
1 can green chilis, drained
1 can hominy (or corn), drained
1 can black beans, drained
3 chicken boullion cubes

Once the soups/sauces are heated, dump in the remaining ingredients and heat thoroughly.  Serve with cornbread.

Now that I've made this -- here's what I would do different.  I would use only one can of cream of chicken soup and add one can of chicken broth.

Friday, October 21, 2011

Halloween Candy Bark

Look into my crystal ball . . . .

 . . . what do you see?

Halloween Candy Bark!


Making bark is the easiest thing in the world to do!  You can mix just about anything into the melted bark and POOF!  You've got a new creation!

Halloween Candy Bark

1 package white or chocolate almond bark
3 cups pretzels, broken
2 cups candy corn
15 Halloween Oreo's, broken into pieces (I didn't use them because I couldn't find them!)

On a silpat or foil-lined cookie sheet, place about 2 cups of the broken pretzels and the broken Oreo's, if you're using them. 

Melt the almond bark in the microwave, being careful not to scorch the bark.  Almond bark typically holds its shape, even when it's melted, so stir often to prevent burning.

Pour the melted almond bark over the pretzels and smear it around, covering as much of the pretzels/oreos as possible.  Quickly sprinkle the top of the almond bark with the remaining pretzels and candy corn.  Press down lightly with the back of a spatula.  Sprinkle about 1-2 TBSP of sprinkles on top of the pile of stuff.

Allow to set up until firm.  This takes 30 minutes or more.  If you're in a huge hurry, pop it into the refrigerator. 

Break into pieces and put in a candy dish or bag up some for friends!

Quickly drop on the remaining pretzels, the candy

For the "Ultimate" Halloween Candy Bark

*Do not put the Oreo's on the bottom with the pretzels.  Simple put the crushed pretzels on the pan.

Preheat oven to 350 degrees.

In a sauce pan, melt 1/2 cup of butter with 1 cup of brown sugar.  Stir until mixture is melted and well combined, don't cook it too long, or you'll end up with caramel, but you'll want the mixture to bubble "slightly" around the edges.

Pour this mixture over the pretzels.

Place in oven and bake for 10 minutes.  Remove from oven and sprinkle some candy corn on the hot mix.  Allow to cool completely!

Follow with the melted almond bark directions from above.

***I saw this option on a blog that I read.  I'd tell you which one -- but I can't remember!  I've done a very small adaption from her recipe -- but not enough to call it my own!

Whichever one you make, you'll love it -- my crystal ball told me so!

Wednesday, October 19, 2011

Inside Out S'More

How many things can you sit around and think about?


My cherub talked me into buying the new "flat" marshmallows for a project she wants to make.

Great!  I'll make a project too!

Inside-Out S'mores!

Kind of a hassle, but fun to give to friends, or pack in a lunch box, or just say you made it!

Inside-Out S'mores

Graham crackers
"Stacker Mallows" (flat marshmallows) from Jet-Puff
white or chocolate almond bark

Break a graham cracker in half. 

Melt one or two "cubes" of the almond bark.

Take 2 stacker mallows and dab a bit of almond bark on each one and lay them side by side on 1/2 of a graham cracker.  Smear a bit more almond bark on the top of the marshmallows and place the other 1/2 of the cracker on top.  Allow the chocolate to set before dipping.

Melt the remaining almond bark in a bowl.  You want to be able to dip the crackers in and submerge and turn them to get them evenly coated.

Lay the dipped crackers on wax paper and decorate with sprinkles, if desired.

Allow the almond bark to set up before serving!  If you're really in a rush, you can put the treats in the 'frig until the coating hardens!

***Because of the size of the marshmallows, I really think you can break a sheet of graham crackers into 1/4's and make 2 smaller, rectangled-size s'mores, rather than the larger square.

Tuesday, October 18, 2011

Auction Cookies

My girl cherub has an auction at school today.
Parents have been asked to donate items.
My cherub begged me to make sugar cookies.
She thinks that everyone will LOVE cookies!
So I made 3 different pumpkin cookies and 2 spider cookies.
I like the spider cookies the best.
My cherub is so excited -- she wants to bid on the cookies.
But guess what!
My cherub is home sick today --
she has strep throat!
She's not going to school OR bidding at the auction!
Guess what I did!
I left one of the cookies at home for her to have!
That's a nice momma --
don't you think?

Monday, October 17, 2011

Apple-Mallow-Butter-Chip Wrap!

Today, I share my page with my first guest post!  The Mr. begs  tries to be a "guest post" on my blog -but not until now have I thought something could be so worthy!

You'll be amazed at the one-of-a-kind recipe that was created!

Today, my youngest cherub shares her favorite recipe that she created!

"This is great!  I hope y'all like it!  It's great for any meal or snack. 
You'll need:
a tortilla
1/2 an apple
chocolate chips
peanut butter
marshmallow cream OR mini marshmallows

Today, I am home sick.  I tried this recipe on a crepe that my mom made. 
It was SOOOOOOOOOO delicious on a crepe!
On your tortilla, spread on a WHOLE LOTTA peanut butter!
Then, depending on what you use, put on your marshmallows. 
I like the cream AND the marshmallows -- hey!  Maybe I should put BOTH on my tortilla!
Next, sprinkle on some diced up apples.
After that, let it rain down chocolate chips all over the goodness.
Last but not least, roll the tortilla up so you can have your goodness.

This is what they're going to serve in heaven
when I get there!"

Sunday, October 16, 2011

Old Fashioned Popcorn

17 years ago we got an "old fashioned" popcorn popper for a wedding gift.

It used to be our tradition . .  .before kids . . .that we ate popcorn every Sunday night.

It was delicious!

The popcorn popper came with a popcorn recipe book!

We'd get so excited -- we'd thumb through the small book and find a new popcorn seasoning to make!

Doesn't that sound so fun!??!

It's been a couple of years since we've even used the popcorn popper, but the other day we decided we'd get it out and have some fun!

And fun we had!

First, we had to go to 3 stores to even find popcorn -- like the kernel kind!  You know, the kind that can't go in the microwave!

The cherubs have had more fun standing at the stove and cranking the handle and waiting to hear the pop!

We've made:
  • B.B.Q flavored
  • Italian flavored
  • Sweet and Crunch (like Kettle corn)
  • and just plain buttered
Now, we have the popcorn maker at the front of the cabinet so we can pop some corn anytime we want!

It's a great snack . . .
or Sunday night dinner!

If you're interested in getting an "old fashioned" popcorn popper -- a company called Whirly Pop makes them.  You can find them in stores such as Target, Dillard's, Kitchen stores, or On-line.  I believe it costs around $25.00

Thursday, October 13, 2011

My Birthday Cake

Today is my birthday!

This is my birthday cake!

The Mr. made it for me . . .
 . . . last night . . .
 . . . all by himself . . .
 . . . after he got home from work . . .
 . . . which was after 8:00!
 . . . he helped with the night-time routine with the cherubs . . .
 . . . and ate dinner!

He didn't get the cake in the oven 'til 9:15!

That's a late night for the Mr.!
But he did it because it was important to him for me to have a cake for my birthday.  It was really important to him that I have a cake for my birthday that I didn't make!  That's the truth of the story!

He did this all by himself!

Read the recipe.
Went to the store.
Cleaned up the mess.

I think he did a great job!

Here's the recipe!

Fresh Apple Cake

3 cups sugar
2 tsp. baking soda
1 1/2 tsp. cinnamon
1 1/4 tsp. salt
3/4 cup oil
3 large eggs
1 1/2 tsp. vanilla
4 large Granny Smith apples, peeled, cored, and chopped
1 1/2 cups chopped walnuts
3 cups flour, sifted

Preheat oven to 300 degrees.

Stir together sugar, baking soda, cinnamon, salt, and sifted flour.

Whisk together oil, eggs, and vanilla.

Add the chopped apples into the flour mixture and gently stir in the oil mixture.  Batter will be rather thick.

Pour into a greased and floured 9 X 13 pan or bundt pan.

Bake for 1 1/4 to 1 1/2 hours.  Use a toothpick to test for doneness.

Allow to cool in pan 15-20 minutes before removing from bundt pan.


Wednesday, October 12, 2011

New Flavors

Vanilla-Butternut Flavor - 1 oz.

Princess Cake Flavor - 4 oz.

I have to practice restraint when looking at the King Arthur website!

I want one of everything!

When a friend gave me a bottle of "fiori di sicilia" -- it's changed they way I look at extracts!

When my little friend, Benjamin, gave me a gift card last May to King Arthur -- I knew I was in heaven!

I ordered several things -- but two flavorings that I got where the Princess and the Vanilla Butternut.

Both are subtle and add just a bit of depth to cakes, cookies, and frostings! 

The flavorings and extracts are strong -- so just a little goes a long ways!  I've never added more than 1/2 of a tsp. in any recipe!

If "living on the baking edge" is thrilling to you -- then get yourself a bottle of each  . . .and maybe the Butter Rum too!

That's my next purchase!

Tuesday, October 11, 2011

Chicken Lelani

Yes!  I know the picture is crooked!

I don't know why!
It's not crooked when I open it from my computer!

It's not crooked when I open it from my "editing" site!

I don't know WHY it's crooked on the blog!

We haven't eaten this yet -- I've made it for tonight's dinner --
but it's easy enough and it didn't seem repulsive when I was stirring it together!

One thing I know I like about this recipe, it will 1/2 or double easily!

I halved it for tonight -- I didn't want to mess with left-overs!

I have a ton of left-overs in the refrigerator right now and I don't want any more this week!

The recipe is the original, but you can figure the 1/2 or doubling -- you're smart that way!

Chicken Lelani

4 boneless chicken breasts, cooked
2 cans cream of celery soup
2 cups evaporated milk
2 cups minced celery
2 tsp. minced onion
1/2 tsp. Worcestershire sauce
1 cup blanched and silvered almonds
2 cups crunch Chinese chow mein noodles

Preheat oven to 350 degrees.

Cut chicken into bite-sized pieces. 

Blend soup, milk, celery, onion, Worcestershire sauce, and 3/4 of the almond together.

Layer noodles and chicken alternately in a 2 qt. baking dish.  Pour sauce over each chicken layer.  Make a ring around the top of the casserole with the remainder of the almonds.

Bake for 45 minutes or until hot and bubbly.

**I didn't use the almonds, I didn't want to mess with them!  I also forgot to add the evaporated milk, even though I had the can sitting on the counter.  I'm guessing it just made the "sauce" less "saucy!"  Also, I didn't read the directions through -- and I dumped the chicken, soups, and veggies together and just layered noodles then chicken stuff, ending with noodles on the top!

I'm sure it'll be just fine!

Monday, October 10, 2011

Abracadabra! (Brownies)

Abra . . .

 . . .Ca . . .

 . . .Dabra!

1/2 cup butter, melted
1 cup sugar
2 large eggs
1 tsp. vanilla
2/3 cup flour
1/4 cup cocoa
1/8 tsp. salt
1 cup chopped nuts, if desired

Preheat oven to 325.

Combine the melted butter and sugar in a large bowl and stir together. Whisk in eggs and vanilla.

Combine the flour, cocoa, and salt. Stir into the butter mixture. Stir in nuts, if using.

Pour into a greased and floured 8 inch pan.

Bake for 25-30 minutes, or until a wooden tootpick inserted in the cnter comes out clean.

Cool on wire rack. 


Saturday, October 8, 2011

Totally Fun!

My boy cherub turned 13 a few weeks ago.

He's having his "friend" party today . . .
on OU/Texas Weekend!

That WAS his party --

having his "Texas" friends over to watch OU win!

That's a great way to make and keep friends!

To get ready for 12 boys -- we cleared everything out of the living room.
Put up a "tailgate tent" and spread out astro-turf!


Then we hung a little OU  paraphernalia around -- but not too much; we didn't want to rub it in!

We dusted off this old football game that the cherub got one year for Christmas
when we was about 6 years old!
It was a hit!

Nothing beats a good game!
Especially when your team wins!

We grilled out and had "stadium food" for the boys!

These boys consumed:
2 dozen hot dogs
1 1/2 bags corn chips with queso
4 gallons of lemonade
1 dozen OU decorated sugar cookies
2 dozen chocolate chip cookies
fun size butterfingers and resees peanut butter cups 

When the game was a total run-a-way . . .
and since my cherub was the ONLY OU fan  . . .
they found other ways to entertain themselves!

Their goal was to make a giant pile with
all the boys.

Please notice that my cherub is on top . . .
and see the chair off to the side . . .
that's what he jumped from . . .
and yes . . .
the Mr. and I watched . . .
after all, I had to get a picture if it worked!

(And this is the exact reason why we removed all the furniture!)

I was thrilled when they went outside to play!
That many boys -- sweatin' --
it's just better when there's good air circulation!

"It was totally fun!"
(A direct quote from my cherub)

Thursday, October 6, 2011

Paula's Easy Lasagna

My family loves Italian food! They could seriously eat pasta every night of the week, I think!

I, myself, like lasagna.  But there's this myth out there that lasagna is hard and time consuming and, and, and!

But my friend, Paula, makes this great lasagna that is SO easy and so good!

I'm giving you her recipe, just as she does it -- but in the directions, you'll see where I make a few minor adjustments . . .but only if I have time! 

You may ask, "Don't you have to cook the noodles?"  I never have.  I just snap them to make them fit the pan I'm using and layer away.  By the time the lasagna is browned and yummy -- the noodles are always soft and perfect!

Paula's Easy Lasagna

Lasagna noodles, uncooked
1 jar of Ragu tomato, onion, and garlic sauce (or whatever brand/flavor you prefer)
1 lb ground beef, cooked
1 small container or Ricotta cheese or small curd cottage cheese
Mozzarella cheese, grated

Preheat over to 350 degrees.
Brown ground beef season with salt and pepper.

(Paula's recipe doesn't add this; but I chopped baby carrots and also onions and saute those and add to my cooked meat.  It's an easy way to through in some extra veggies!)

Stir in the Ragu sauce into your meat mixture.  (I like about a jar and an extra 1/3of another)

Now you're ready to assemble the lasagna!

Spray your pan with Pam.  Add a smidge of sauce on the bottom of the baking pan and smear around.  Add a layer  noodles, meat/sauce, ricotta or cottage cheese, mozzarella, noodles, sauce, ricotta/cottage cheese, mozzarella.  Repeat this as high as you can!  I can do either 2 or 3 layers. 

(A 9 X 13 pan yields a "skinnier" lasagna; so obviously an 8 X 8 pan gets you a little "chunkier" lasagna!)

(Totally my in-put:  I assemble my lasagna in 2 loaf pans; one for now and I freeze the other for another night.  I also don't put mozzarella in between each layer --- just an easy way to save a few calories.  I prefer ricotta cheese.  I do the "rustic" assembly.  That means I just drop the ricotta by the spoonful around the lasagna, I don't worry about covering every inch. It gets warm and yummy!)
Cover with foil and bake at 350 until heated thoroughly, about 1 - 1 1/2 hours.  Remove foil and brown the top of the cheese until golden and bubbly.

Tuesday, October 4, 2011

Cornbread in a Jiffy

I love bread.

I especially love homemade bread.

In all actuality, I love about anything with the word "bread" in it!


When it comes to cornbread, there are two types of people.

Those who like plain 'ol cornbread (meaning no sugar) and those who like sweet cornbread.

I like sweet cornbread.

I'm the person who adds sugar to the jiffy cornbread mix.

The difference between my cornbread and a cake:  my cornbread doesn't have icing!

A friend of mine, who originally hales from Alabama, makes a great cake-like cornbread.

But it's "her" recipe -- so I never felt right putting it on the site for millions . .  .or maybe more . . . ok, maybe like 10 people to read!

Then, I was reading a cookbook, because they're like novels to me, and I saw "her" cornbread recipe; but it was not submitted by "her."

So now, I don't feel like I'm revealing her kitchen secrets . . . because I am . . .but I'm really not; it's a recipe that is currently in print . . . in a real cookbook!

So here's to my "Auntie Ronda's" cornbread that's officially been published -- she just doesn't know it yet.

Well, she does now, because she reads this -- but I'm still calling it "her" cornbread, even though other's know about it!

"Her" Cornbread

1 box jiffy cornbread mix
1 box jiffy cake mix, either white or yellow (who cares!)
2 eggs
1/3 cup PLUS 1/2 cup milk 

Preheat oven to 350 degrees.

Put all ingredients in a bowl and mix well. 

Grease a 9 X 13 pan and pour batter into pan.

Bake 25-30 minutes, or until golden brown on top and center is set.

Enjoy "her" cornbread!

Monday, October 3, 2011

Pumpkin Bars!

Image from Taste of Home
My oldest cherub just loves pumpkin!
  • pumpkin pie
  • pumpkin cookies
  • pumpkin cake
  • pumpkin dump cake
  • pumpkin seeds
The only thing the boy cherub doesn't really care for is pumpkin soup!

For the sake of my cherub, I'm always trying new pumpkin-ish desserts and the other day, I tried these pumpkin bars.  I found it on another blog-site when I googled something about "pumpkin."

I have to say, I think they're the best I've every made.

The cake is so moist and the spice is just right and the cream cheese frosting is perfect.

I made it for the family birthday celebration and it was gobbled up!

I've just made it again this morning.  The Mr. is taking it to the office tomorrow to celebrate the birthday of an intern. 

It smells so good baking on this Fall morning!

I wish I had a candle that smelled just like this!

Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

For the Cream Cheese Frosting:
1- 8 ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease a 13 by 9-inch baking pan.

In a large bowl, combine eggs, sugar, oil and pumpkin on medium speed until well mixed.
In another large bowl, stir together sifted flour, baking powder, cinnamon, salt and baking soda.

Gently add the dry ingredients into the pumpkin mixture until just combined. Do not overmix.

Spread the batter into the prepared 13 by 9-inch baking pan. Bake for 25-30 minutes or until toothpick inserted into the middle comes out clean.

Transfer to a wire rack and allow to cool completely.

For the frosting: 
In a large bowl, combine the cream cheese and butter until smooth. Add the powdered sugar and mix at low speed until combined. Stir in the vanilla and mix again.

Spread on cooled pumpkin bars.