I’ve been wanting to try this recipe since the day before Thanksgiving when I had the pumpkin bars that were ridiculously full of sugar. I wanted to use the same amount and type of spices to make a healthy dessert and see if the spices would work. I think they did. This is just a variation on a theme–started out with my Apricot Oatmeal Bars and just tweaked the recipe a tiny bit. Instead of apple sauce I used pumpkin, and instead of apricots, I used the rest of the pumpkin that I had thawed out to make a filling. The recipe is here.
Here’s how I really ate it. With a little topping of Reddi Whip Lite, and a big mug of Christmas Cheer coffee. I was really pleased with how these turned out. With just a half a cup of sugar in the whole recipe, they are just lightly sweet.
I spied this camellia in the yard. It blooms at the oddest time, when its too cold to actually enjoy, and the blooms hang down so you can’t really see them that well unless you are standing on your head. Quite beautiful, though.
I thought Noah looked quite majestic in the yard, so I tried to get a shot of him. Twenty pics later, this was the best I could get. He doesn’t hold still for too long.
Hope everybody’s having a good weekend!