Recently, I read a very wonderful book called, The Spark: A Mother's Story of Nurturing Genius, by Kristine Barnett. It is an autobiography of a mother who was able to reach inside her young child with autism and help him succeed. It was a beautifully written story that showcased a mother's love for her child...and her desperation to reach him. She pointed out that all children have unique gifts, that need to be nurtured in unique ways...
She mentions in her book numerous ways in which to help children(and adults) enjoy life...
One small point she included, was filling the air with sweet smells...from lavender scented playdough to fresh roasted chicken with herbs wafting from the oven. I agree. So I hope to inspire you by giving you this fall recipe...pumpkin bars...and the beautiful scents that will fill your kitchen when these are baking...
Pumpkin Bars (adapted from Chocolate Covered Katie)
makes one 8 x 8 pan of pumpkin bars
preheat oven to 350 F
For Pumpkin Bars:
1 cup spelt flour ( or any flour you would like)
2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar
1 cup pumpkin
4 Tablespoons milk
4 Tablespoons oil
1 teaspoon vanilla
1. Combine all the dry ingredients in a bowl, except for the brown sugar.
2. Mix the brown sugar and all the wet ingredients in another medium size bowl.
4. Next, Pour the mixture into a greased 8x8 baking pan and cook for 15-20 minutes.
5. Let cool on a wire rack.
Cream Cheese Icing (from Better Homes and Gardens)
1/2 block of cream cheese (about 4 ounces)
1 cup icing sugar (or to taste...I used about half this amount)
1-2 Tablespoons milk
1 Teaspoon vanilla
1. Beat all the ingredients with an electric mixure till light and fluffy.
2. Frost pumpkin bars when cooled.