Pumpkin Bars

I stole this recipe from my coworker's blog. But, I'm going to retype it for you to translate the ingredients into "normal-people" ingredients.

3 cups sugar
3 cups flour
1 tbsp baking powder
1 tbsp baking soda
1 tbsp cinnamon
3/4 tsp salt
1 cup oil
3 1/4 cups pure canned pumpkin
4 slightly beaten eggs

Cream Cheese Frosting
8 oz cream cheese
1 tsp vanilla
1 tbsp oil
3/4 cup sugar

Preheat oven to 350 degrees. Mix all the bar ingredients in order. Beat until smooth. Pour into a 9x13 greased pan and bake for 35-40 minutes.

To make the frosting, blend all ingredients together. Let sit 5 minutes and blend again. Let cake cool before frosting.

When I made this, I also put the batter into 12 cupcakes; I had plenty of batter for the cupcakes and the bars. I also doubled the frosting recipe, because seriously, frosting is the best part of any cake/bar/cupcake. I had leftover frosting, so you really only need to 1.5 the frosting recipe if you do 12 cupcakes and 1 9x13 pan.

Classy Chicken

Shiro miso paste - 1 tbsp

Coconut Milk - 3/4 cup

Olive oil cooking spray

Boneless skinless chicken breast (1-inch cubed) - 1 lb. 2 oz.

Red pepper (large diced) - 1 cup

Onion (large diced) - 1 cup

Garlic (minced) - 1 tbsp

Curry Powder - 1 tbsp

Cumin - 1/2 tsp

Peach (small diced)- 1 cup

Broccoli florets - 1 cup

Asparagus (cut into 1-inch pieces) - 1 cup

Aged white cheddar (grated) - 1 1/2 cups

Preheat the oven to 400 degrees. Whisk miso and coconut milk together until miso is completely dissolved. Preheat a non-stick frying pan on medium heat and lightly coat with spray. Add the chicken (in batches if necessary) and saute until lightly browned on both sides. Transfer to a large casserole dish. Return pan to medium heat and re-spray pan if needed. Add the red pepper, onion, garlic, curry powder and cumin, and saute for 1 minute. Add miso mixture, peach, broccoli, asparagus and sauteed vegetables to casserole dish. Pour liquid mixture over ingredients and evenly top with grated cheese. Place in the oven and bake for 25 minutes or until the cheese is lightly browned. (Serves 3 large or 6 small servings)

I couldn't find miso so I didn't use it. The sauce was a little on the thin side, so I assume it thickens it. This was so yummy!