Anna's Tiny Kitchen

These treats are perfect for a Fall evening!  Loaded with Pumpkin and gooey caramels, these Blondies are insanely delicious and addictive.  Plus, they are super easy to make! 2 1/2 cups all-purpose unbleached flour 2 teaspoons cinnamon 1 heaping teaspoon Pumpkin Pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, melted 1 cup dark brown sugar 1/2 cup granulated sugar 1 egg, lightly beaten 1 teaspoon pure vanilla extract 1 can (15 oz.) Pumpkin puree 1 bag (11 oz.) caramels, unwrapped 1/2 cup evaporated milk Preheat your oven to 350 degrees.  Line a 9x13 inch baking pan with parchment paper.   In a bowl, combine melted butter, egg, and vanilla.  Mix until smooth.  Add sugars and beat well.  Stir in Pumpkin puree and mix well.  Add in flour, cinnamon, Pumpkin Pie spice, baking soda, and salt.  Mix until just combined and smooth. Pour about 2/3 of the mixture into the prepared pan.  The mixture will...

1 cup unsalted butter, softened 1 cup brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon pure vanilla extract 3.4 oz. Instant Vanilla Pudding mix 2 cups unbleached, all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup semi-sweet chocolate chips 16 Oreo cookies, broken into pieces In a large bowl cream together butter, brown sugar and sugar. Beat in the eggs and vanilla; beat until light and fluffy.  Mix in the vanilla pudding mix and beat well.    Mix in the flour, baking soda, baking powder, and salt until well blended. Stir the chocolate chips and Oreo pieces.  Yummy! Grease a 9 x 13 inch pan with butter. Pat batter into the pan with buttered fingers.  Bake at 350 degrees for 20 - 22 minutes. Do not want to over-bake!    Yield: 24 bars Recipe adapted from  www.sixsistersstuff.com

These Chewy Almond Fruit Bars of goodness are so delicious!  Cake-like, yet dense and chewy like a Blondie, they are irresistible.  And they are so easy to make!  Use whatever preserves or fruit spread you have on hand! 4 large eggs 2 cups granulated sugar 1 cup melted butter (no substitutions) 2 cups unbleached, all-purpose flour 2 1/2 teaspoons almond extract 3 heaping Tablespoons all-fruit spread Confectioner's sugar Preheat the oven to 325 degrees. In a mixing bowl, beat the eggs and granulated sugar until the mixture reaches pale lemon-colored.  Beat in the flour and almond extract, scraping the sides the bowl.  Beat until smooth and thick!  Spread into a greased 13 inch x 9 inch baking pan.  Drop the fruit spread all over the dough in the pan and swirl with the tip of a knife.  Bake for 30 - 35 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Dust with confectioner's sugar...