Peanut Butter Snack Bars

I saw this recipe and knew that I had to try it! They are healthier cookies, not healthy, but healthier than you average cookie! They were outstanding! I loved the addition of whole wheat four and oats, it almost made them kind of filling! I will definitely make these again!

Source: http://jennalaughs.com

Ingredients:
3 tablespoons softened butter
1/3 cup sugar
1/2 cup brown sugar
1 egg
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/4 cup flour1/2 cup whole wheat flour
2 tablespoons milled flax seed
1 cup whole oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chips (semi-sweet)

Directions:
Preheat oven to 350 degrees. In a large mixing bowl, beat butter and sugars on medium speed until creamy, 4-5 minutes. Add egg, vanilla and peanut butter. Beat until combined. Add cocoa powder and beat on low speed to prevent cocoa powder flying in your face!In a separate bowl, combined flour, wheat flour, flax seed, oats, baking soda and salt. Mix together. Combine dry ingredients into wet ingredients and stir until moistened. You may need to use your hands to get it all combined. Add chocolate chips and combine. Pour mixture into a greased 8 inch square baking dish. Bake for 18-20 minutes or until gooey and delicious. Serve immediately, or cut into bars and store in the pantry

Pumpkin Bars with Cream Cheese Frosting

I actually found this recipe on Food Network. It is a Paula Deen recipe so I knew it would be good. I was all set to make it when I saw a better, semi-lighter version of it on one of the blogs that I frequent. It turned out so good. All of the family gobbled it up for Thanksgiving. It is a nice alternative to pumpkin pie.

Source: http://mymadisonbistro.com originally adapted from Paula Deen

for the bars:
4 eggs
1 cup brown sugar
1/2 cup granulated sugar
15 ounces pumpkin puree
1 teaspoon vanilla
1 cup canola oil
2 cups flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

for the icing:
8 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
2 ½ cups sifted powdered sugar
1 teaspoon vanilla
¼ teaspoon sea salt

for the bars:
Preheat oven to 350. Spray 13×9 inch pan with cooking spray.
In medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and ginger.
In a large bowl, whisk the sugars and eggs until mixed. Whisk in the oil and pumpkin puree. Stir in the vanilla.
Sprinkle the flour mixture over the pumpkin; stir with a spatula until no traces of flour remain.
Spread batter into pan and bake for 30-35 minutes or until inserted toothpick comes out clean. Cool completely.

for the icing:
Using the paddle attachment, mix cream cheese and butter on medium-low until smooth. Reduce speed to low, add powdered sugar ½ cup at a time, scraping the bowl as necessary. Add vanilla and salt, mix on low to combine. Spread frosting over cooled bars and cut.

Store covered in the refrigerator.