Friend,
As we near Thanksgiving, it's important to take stock of our situation and those around us. We are all in the same storm, but we are NOT all in the same boat.
That's why, if there’s anything we need more of us in the world, it’s kindness and compassion.
Some people in this world can be cruel and mean. But that shouldn't stop us from being kind to others, and giving when we can.
It's my hope that you’re about to start a wonderful holiday season surrounded by friends and family, however you celebrate.
I know that for me, I’m not really in the holiday spirit until the pumpkins bars get made. And as a small token of gratitude, I want to add to your festivities with Shawn's pumpkin bar recipe, shared below.
Thank you again for being part of this movement. I’m grateful for your support and excited to see what 2024 brings.
-Eric
Shawn’s Pumpkin Bars
- 1 ½ sticks of unsalted butter (softened)
- 1 15oz can of pumpkin
- 4 eggs
- 2 cups of sugar
- 2 cups of flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ground clove
- Preheat oven to 350 degrees
- Cream butter and sugar till fluffy
- Mix in eggs one at a time
- Add can of pumpkin
- Sift dry ingredients and add to wet ingredients
- Mix till well combined
- Bake in 9X13 Pyrex for 25 to 30 minutes or in muffin cups for 20 to 25 minutes
*if using a metal pan butter bottom and sides
Cream Cheese Frosting
- 1 stick of unsalted butter (softened)
- 1 8oz package of cream cheese (softened)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 4 cups of powdered sugar sifted
- Cream the butter, sugar, vanilla extract, and almond extract till light and fluffy
- Add cream cheese till well incorporated and smooth
