Congo Bars

Ingredients

• 1 cup butter, room temperature
• 1 cup dark brown sugar, packed
• 1 cup light brown sugar, packed
• 3 eggs
• 1 tablespoon vanilla
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 2½ cups all purpose flour
• 2 cups semi-sweet baking melts or chunks (or chocolate chips)
• ½ cup milk chocolate chips

Instructions

1. Preheat the oven to 350°F
2. Line a 9 x 13 pan with aluminum foil and coat liberally with nonstick spray.
3. In the bowl of your stand mixer fitted with the paddle attachment beat the butter and both sugars for 2 minutes until light and fluffy. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
4. Turn the mixer to low and add in the flour, mixing until just combined.
5. Finally add in the baking melts or chunks and the milk chocolate chips.
6. Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under baked.
7. Remove the pan from the oven and allow the bars to cool completely before cutting.
8. Alternately you can chill the bars before cutting.

Pumpkin Pecan Cobbler

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil (I used butter)
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

from http://www.laurenslatest.com/pumpkin-pecan-cobbler/