Pumpkin Bars with Caramel Frosting

Ingredients

For Cake:

1- 1/2 cups granulated sugar
½ cup light brown sugar
1 cup plain Greek yogurt  or sour cream
½ cup salted butter  (1 stick)
1 -1/2 cups pumpkin puree
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp kosher salt
1 tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg

For Frosting:

6 TBS butter
1/2 cup heavy whipping cream
1 cup + 2 TBS light brown sugar
pinch salt
2 -1/2 to 3 cups powdered sugar
2 tsp vanilla extract


Instructions

1. Add butter and sugars to a mixer and cream together until light and fluffy. Mix in Greek yogurt.
Add pumpkin, eggs and vanilla and mix.

2. In a separate mixing bowl, stir together flour, baking soda, salt, cinnamon, ginger and nutmeg.

3. Mix the dry ingredients with the wet.

4. Pour batter into a jelly roll pan (10x15 inch). Bake at 350 degrees F for about 25-30 minutes (mine took 25 minutes), or until a toothpick inserted in the center comes out clean.

5. For the Frosting:As soon as the cake comes out of the oven, make the frosting.

6. In a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a gentle boil.

7. Remove from the heat and stir in vanilla and 2 cups powdered sugar. Mix well (I like to use an electric mixer to remove any lumps).

8. Add a little extra powdered sugar, as needed, until you get a soft and slightly thick, but pourable frosting. (I needed all 3 cups)

9.Gently spread warm frosting over bars. Allow to cool before serving.


Storage Instructions: Keep leftover  pumpkin bars in an airtight container in the fridge for up to 3 days.

Freezing Instructions: It's best to freeze these pumpkin bars without frosting. Let cool completely then wrap in plastic wrap then foil and freeze for up to 2 months. Let thaw completely before frosting and enjoying.

from Tastes Better from Scratch

Chicken Teriyaki Noodle Stir Fry

                                                                     

Ingredients

1/2 lb thin spaghetti
3-5 cups assorted sauté vegetables (I used broccoli, cauliflower, and mushrooms whatever you have works fresh or frozen)
2 cups shredded chicken (can use rotisserie)
3/4-1 cup teriyaki sauce


Instructions

1. Cook pasta according to package instructions. Drain and set aside.

2. Sautè veggies in a large skillet with a bit of olive oil until tender.

3. Add drained noodles to the skillet. Add chicken and teriyaki sauce. Stir and cook until everything is warmed through.
Serve immediately and enjoy!

**use any vegetable you have and any teriyaki sauce you want

from Amber's Kitchen

M & M Cookies

Ingredients

1 cup butter
1 cup lightly packed brown sugar 
1 cup granulated sugar 
2 eggs
1 tsp vanilla
3 cups all purpose flour (390 grams)
1 tsp salt
1 tsp baking soda
1 cup chocolate chips (divided)
1 cup M&Ms plus more for the top

Instructions

1. Preheat oven 350 degrees F.

2. In the bowl of a stand mixer (or in a large bowl with an electric mixer), cream together butter and sugars.

3. Add in eggs and vanilla and beat until smooth.

4. Add flour, salt, and baking soda and beat on low speed until combined. Stir in ¾ cup of chocolate chips and M&Ms with a spatula.

5. Scoop cookie dough into 3 tablespoon balls and place 2″ apart on a baking sheet lined with parchment paper. Add extra chocolate chips on top if desired (the remaining ¼ cup). (Make them any size you want just adjust baking time)

6. Bake for 8-10 minutes until just golden at the edges (they should look be slightly glossy in the center — they will continue to set as they cool). While hot, press additional M&Ms into the tops of the cookies (optional, but recommended).

7. Allow to cool 10-15 minutes on the pan before removing to a cooling rack.

Tips:
*Spoon and level the flour. I recommend spooning the flour into the measuring cup and leveling it off gently with your finger. This keeps it from getting too packed in. Another great option is to weigh the flour to make sure you don’t end up with too much. You’ll need 390 grams!

*Make the cookies as big or as small as you want. I use two tablespoons of dough, but feel free to make these cookies whatever size you want. Just keep in mind that this will affect the bake time. Smaller cookies will need 8-9 minutes, while large cookies can take up to 12 minutes.

*Don’t over-bake. Take the cookies out of the oven when the edges are a light golden color but the middle is still slightly glossy. They will set up as they cool and the final product will be extra soft and chewy.

*For a super finished look, press a couple of M&Ms onto the just finished cookies as soon as they come out of the oven.
Storage:
Baked M&M Cookies will last in an airtight container at room temperature for 3-4 days or in the freezer for 3-6 months. To enjoy again, serve at room temperature or warm in the microwave.

from The Recipe Rebel