Pumpkin Bars with honey whiskey

 

pumpkin bars with honey whiskey

 

Wow it certainly has been awhile since my last post I tell you summer time madness! I have been so busy with vacationing, and moving my family to another state, work etc I just have not had the time to sit down and Blog. I think finally I can get back to my usual routine again or at least I hope so. I know it is still summer, yet we are getting so close to Fall season and I just can’t wait.

 

Fall is like my favorite time of the year when you see the leaves change, the weather starts to get a little bit cooler, and Harvest time. I am obsessed with pumpkin from pumpkin pie, ice cream, to cookies that I did not realize my dear husband bought a whole bunch of pumpkin purée. I thought to myself what the heck why not get started now and share some great recipes before Fall gets here.  I found this awesome recipe pumpkin bars now it is supposed to be Paleo, but really I could not stick to the recipe so I did my own thing. Let me tell you this was absolutely yummy, and my husband actually ate most of the bars  I think I had about two or three out of the thing.  Here is the recipe I hope you like it as much as my husband did.

 

Ingredients

Bars:
2 eggs room temperature
1 c. pumpkin purée (canned or fresh)
3/4 c. honey, warmed
1/2 c. coconut oil, warmed

1/4 cup of jack Daniels honey whiskey, warmed  ( make sure it is warm not hot cause when you add the eggs to it you can cook those eggs that is a no-no)
1 t. vanilla extract
1 c. almond flour
1/4 c. corn starch
1 1/2 t. pumpkin pie spice  if you do not have pumpkin spice no worries I use 1/2 teaspoon of all spice, 1/2 teaspoon of ginger, 1/2 teaspoon of nutmeg, 1/2 teaspoon of cloves, and a 1/2 teaspoon of Saigon cinnamon
1/2 t. salt
1 t. baking powder

Frosting:
1/2 cup of unsalted butter room temperature
4 T. honey or maple syrup
1 t. vanilla extract
2 to 3 cups of confectioner sugar

5 table spoons of Jack Daniel honey whiskey

Preheat the oven to 350-degrees.
Combine the eggs, pumpkin purée, honey, the honey whiskey,  coconut oil, and vanilla extract in the bowl of a stand mixer fitted with a whisk attachment (or a mixing bowl using a whisk or hand mixer).
In a separate bowl, stir together the almond flour, corn starch , pumpkin pie spice or all the other spices , salt, and baking powder. With the mixer on low, add the dry ingredients to the pumpkin mixture; stir until combined.
Pour the mixture into a square 8×8″ pan. Bake for 40-45 minutes, or until the center is set. Remove and cool completely before frosting.
To make the frosting, beat the butter until smooth then add the 4 t. of honey, 5 table spoons of the honey whiskey, 1 t vanilla, then add the confectioner sugar together until light & fluffy. Refrigerate until ready to use and soften before spreading on the bars.

 

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