Pumpkin Bar Cake: SPLURGE RECIPE

This recipe is so moist and it is lighter than a bar, but better than cake! Enjoy!

Ingredients
Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
2 cups+ 2 Tablespoons canned pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.

Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy (just let it mix while you prep dry ingredients). Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 9-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars. You could add chopped pecans on top, but I think they are perfect as is!!

SPLURGE RECIPE: KEY LIME PIE

I made this for Michael's dad for Father's day and I wont lie.... It was amazingly good, Please make this when you deserve a treat or if you want to give away something so good.... Enjoy

For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in a bowl for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in a bowl until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.