I’m super excited to be featured over at Morsels & Moonshine today, while Aileen is enjoying a vacation! I first teamed up with Aileen through A Vegan Holiday, and am happy to be continuing our partnership. I’ve posted the recipe below, but be sure to check out the full post over on her blog!
This past weekend, we had a big family party to celebrate my aunt’s birthday and the start of the holiday season. I know for most people, family parties are kind of hum-drum, with a handful of relatives sitting around a table and falling asleep in front of a football game. My family, though, is a little bit different. My Grandma is one of six siblings, and to this day they all gather for all of the holidays. Instead of one giant family reunion, this group gets together regularly. Like I mentioned a few weeks ago, Thanksgiving dinners were regularly a sit-down dinner for forty-plus. Although the whole sit-down thing only happens once a year, this gathering was still absolutely full of people.
I am well aware that the bulk of the Internet community has been forcing pumpkin spiced everything down the throats of innocent bystanders since the first whisper of autumn. I, however, have exhibited restraint. Sure, I’ve bombarded you with apple recipes, but I’ve held off on the pumpkin. Until now. With Halloween staring us down, it was time to break into my pumpkin puree and make something delicious.
The beauty of these bars is their versatility. Served plain or with a light cinnamon drizzle, they are absolutely acceptable for breakfast. Honestly, with only half of a cup of added sugar, they are essentially oatmeal bars. For those who want something a bit more decadent, though, these babies can be topped with cinnamon cream cheese frosting for a perfect fall dessert. And the candy corn? Well, they are just an added bonus!
It may only be October, but winter sports are in the works. For most people, that’s probably pretty meaningless. In our household, though, that means evening practices at the pool, with dinners eaten quickly before rushing back out the door. Earlier this week, my husband had his first coaches’ meeting of the season. So after telling me how much he loved the carbonara, he ran out the door to make the meeting on time. Which is great and all, but I for one can’t be done eating for the day at 5:30. Enter the brownies.
I know I’ve been talking about autumn a good bit lately, but bear with me, okay? Because these are SUCH a good fall dessert. Maybe it’s just me, but I always associate cinnamon with the months of September through November. Come December 1st and we’re into peppermint season. Now, though, it’s the heart of cinnamon time. And, yes, I realize I can get this spice any time of the year. There is just something warming about it. Cinnamon raisin bread in April? I’m thinking not. But in October? Yes, please!