Light Pumpkin Spice Cake Bars

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Guess who’s back? Back again.
Pumpkin’s back. Tell a friend.
(Yes, I just used Eminem’s song lyrics & put the word pumpkin in it 😉 )

I just couldn’t stay away from baking with pumpkin for very long… After contemplating for a good 20 minutes on what to bake today, I decided to bake some Light Pumpkin Spice Cake Bars!

I wanted to make something a little healthier than I normally bake and thought bars are always easy, but tasty!

To skinny-tize these Pumpkin Bars, I used a half cup all-purpose flour, and a half cup of whole wheat flour. The whole wheat adds nutrients & goodness, and the all-purpose gives the bars a nice light texture. Whereas when we just use whole wheat flour in recipes, the baked goods tend to be pretty heavy & thick.
I think the combo of the two flours make it the perfect consistency.
We also reduce the amount of butter & eggs in this recipe which makes the bars healthier.

These pumpkin bars are super moist, and have a cake-like consistency.
Although these bars are delicious on their own, feel free to add some walnuts, white, milk or dark chocolate chips, or even some whipped cream to the top! NUM!

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Ingredients:
(makes 9 bars)
1/2 cup all-purpose flour
1/2 cup whole wheat flour
2 teaspoons cinnamon
pinch of nutmeg
pinch of allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch – 1/2 teaspoon salt
2 large eggs
2/3 cup dark brown sugar
1 cup canned pure pumpkin
1/4 cup milk (plain, fat-free, soy, or almond)
1/4 cup butter (melted in the microwave)
1 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Spray a 8 inch baking pan with non-stick cooking spray. Set aside.
2. In a large bowl, mix all the dry ingredients until evenly combined. Set aside.
In a smaller bowl, whisk together the eggs, brown sugar & pumpkin until combined. Add in the milk, melted butter, and vanilla extract and stir until just combined. Slowly pour the wet ingredients into the dry ingredients & mix until evenly combined. Do not over mix.
3. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely, than cut into 9 squares.

Notes: Bars stay fresh for up to one week stored in an airtight container in the refrigerator.

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Happy Baking!
Natasha xo

Glass Suncatchers

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After my little mishap on our previous DIY project, (my cracked Flower Power plate), I was excited to do another project to get over the extreme sadness I was dealing with… Alright, a tad overboard and dramatic, I’ll admit. 😉 I’m alright now.

Natasha and I spent another Sunday afternoon at the studio with my sister and her 2 young children and we all made glass sun catchers. We think they turned out so cute and they are now hanging in our living room window, shining all kinds of pretty colours into our place.

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Laura at the Studio

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My suncatcher is the one with the purple, (obvs. Purple is my fave colour).

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And here’s Natasha’s suncatcher! Lots of bright colours and orange, (her fave colour).

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We’re already brainstorming new project ideas for our next DIY… stay tuned! 🙂

Laura xo