As in “hurry up!” But also as in…lunch!
Chop Chop Salad:
This chopped salad contained: 1 cup kidney beans, chopped cabbage, chopped tomatoes, raw pumpkin seeds, feta, and balsamic vinaigrette. Yum!
And, as per many requests, here is the pumpkin bar recipe. I’m warning you…these bad boys are seriously addictive.
Pumpkin Chocolate Chip Bars
2 sticks butter (light butter works too!)
1 cup sugar
1/4 cup brown sugar
1 tbsp. vanilla extract
1 1/2 cup pumpkin puree
2 cups flour
1 tsp. each: cloves, ginger, nutmeg
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cup semi-sweet chocolate chips
Preheat oven to 350 degrees
In a mixer, beat together butter and sugars until smooth. Add egg and vanilla and beat until combined. Add pumpkin puree and beat until smooth, about a minute. The wet mixture may appear curdled, but that’s fine.
In a separate bowl, mix together the dry ingredients (flour through salt). Once the dry ingredients are thoroughly mixed, fold in the wet mixture in batches, stirring well to incorporate. Once the wet mixture is fully incorporated into the dry ingredients, add in the chocolate chips and stir until combined.
Pour batter into a well-greased 9×13 baking pan and bake for 30-35 minutes. Cool completely in pan, then cut into squares.
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Off to school—it’s pretty cloudy out there. I hope I don’t get rained on!
See you tonight!