It’s spring! You know what that means…
lovin’ the sunshine
lovin’ the flirty sundresses
lovin’ the beaches
loving the gifs!
How could you NOT love that creamy, squishy sweet pumpkin magic bar layer there?
Yes, I’m sure all of you who have seen my latest batch of posts know that I have recently become obsessed with gifs. Whether or not this will turn out to be an occupational hazard to my health remains to be seen.
Are they all lovely gifs? Certainly not. I’m a gif-fing amateur (is giffing a word? What good is being in an English doctoral program if you can’t make up your own words? Giffing is a word)–I use *cringe* online software because for some reason or other Windows Movie Maker does not work on my computer. I cannot figure out for the holy life of me why. (Any ideas, techie folks!)
So back to my point–these gifs are not Da Vincis. In artistic merit, they’re not Picassos or Monets
or even Stephanie Meyers–nope, they’re definitely better than that. Sorry, Team Mayers folks. It must be said.
As my dearest friend Clark Gable says about this very subject (or maybe it was a different one–I get mixed up when it’s this time of the school year), “Frankly m’dear–I don’t give a damn.“
Because I drool over them anyway.
This may or may not have physically happened to me in the middle of, erm, lecture last week when I was staring at them. It’s okay, nobody noticed.
There were many reasons for my choosing to go total gif-scapade (invented word number two–I’m on a roll! er, a stale one), but the biggest one was when I made the world’s fudgiest brownies and wondered how in holy heck I could convince you all of it. Pictures didn’t seem like enough. (As the Genie says: “Not enough…”)
Showing the fudginess? Yes.
Gif? Yes, yes, YES.
Also, if you haven’t already seen the gif-spirational sensation Izy over at Top with Cinnamon, you probably want to pop on over there. Give credit where credit’s due, I always say! She’s a gif-nius.
So. To wrap it up, since I’m out of writing space (and frankly, I have a pile of papers waiting here to be graded).
Students asked me for this recipe.
Fellow TA’s asked me for this recipe.
You’ll want this recipe.
Kind of like you’ll probably want to eat these gifs and photos off the screen right now. Don’t. It’ll ruin your screen. I’d advise running to your oven RIGHT NOW instead.
Because they’re scrumdiddlyfantawesomelectabletasticumptious.
(PhD…here I come.)
Frosty Pumpkin Streusel Magic Bars Adapted from Bakers Royale Yield: 9×9-inch baking pan Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup butter or margarine, melted
- 1/3 cup white sugar
- 1.5 teaspoons cinnamon
- 1 (14 oz.) can sweetened condensed milk
- 3/4 heaping cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 large apple or 1.5 medium apples, peeled and chopped (I used Fuji)
- 1 cup sweetened shredded coconut
- 1 cup white chocolate chips
- 1 recipe streusel topping (below)
- Preheat oven to 350 degrees F. Lightly grease a 9×9-inch baking pan and set aside.
- In a large mixing bowl, combine graham cracker crumbs, melted butter, white sugar, and 1.5 teaspoons cinnamon until mixture is completely moistened. Press lightly but evenly into bottom of prepared pan.
- In a large mixing bowl, combine sweetened condensed milk, pumpkin, 1 teaspoon cinnamon, nutmeg, and ginger. Pour evenly over the graham cracker crust. Sprinkle apples, coconut, white chocolate chips, and streusel over the top of the mixture; press ingredients lightly into the top so that they stick.
- Bake in preheated oven 32-37 minutes, until center is mostly but not completely set. (If it’s still gooey, that’s perfectly fine–it will firm up a bit in the freezer).
- Allow to cool slightly at room temperature, then pop the batch into the freezer for 30 minutes for easier cutting. Cut into bars; store leftovers in freezer.
- NOTE: Alternatively, you can bake these bars 3-5 minutes longer than the listed baking time. This will result in bars that can be stored and served at room temperature.
- 3/4 cup + 2 tablespoons all-purpose flour
- 6 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons butter or margarine
- 1/4 cup pecans, chopped
- In a medium bowl, combine flour, brown sugar, cinnamon, and salt. Cut in butter and rub through with your fingers until the mixture resembles a coarse meal. Use as streusel topping for pumpkin magic bars, muffins, breads, or anything you’d like!