Saturday, July 31, 2010

Spice Pumpkin Bars

Inspired by a recipe in the Hartford Courant, November 2007

I have made some modifications to make this Gluten-Free

1/2 cup Smart Balance Butter Blend Stick, softened
1 bag Namaste Foods Spice/Carrot Cake Mix (956012)
2 egg whites
1 & 1/2 cups pumpkin puree
2 tsp vanilla
2-3 Tbs. water

1/4 cup Splenda, lightly packed
3 Tbs. Smart Balance Butter Blend Stick
2 Tbs. Silk Vanilla Soy Milk
1/4 tsp. ground cinnamon
dash of ginger and cloves
1/2 tsp vanilla
1 TBSP Agave Syrup

Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch pan. Cream together butter and 1 cup of cake mix until mixture is crumbly. Add egg whites, pumpkin and vanilla; beat to combine. Add remaining cake mix and beat until moistened. Add water by tablespoonfuls until mixture is smooth. Spread into prepared pan and bake 25-30 minutes or until a caketester inserted in the center of the bars comes out clean. Cool slightly. Frost with glaze.

For glaze: In a saucepan, combine brown sugar, butter, milk, cinnamon, ginger and cloves. Cook until bubbly, stirring constantly. Remove from heat. Cool slightly. Add vanilla and Agave. Stir until smooth. 

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