HOLA!

OK shame on us!!! I know we started off strong then just sort of let it slip away... we will try and keep up with it as much as possible!! if not hey we seem to start off the year strong then sort of fade off... it gives you something to look forward to next year :) hahaha just kidding we will seriously try and do better this year!!!

Before we start this weeks dessert dish we'd like to point you over to our friends BBQ page that will leave your mouth watering!!! Andrew and Brian are two brothers that share the same enthusiasm about BBQing as we do food! This is where we get all our BBQing pointers when we need them, plus Moose is a big fan of their prime rib! Check them out:

http://www.facebook.com/LeftoverBBQ

Ok on to the subject of the week: Pumpkin-Pecan Pie Bars from Cuisine at home Dec. 2011

Moose made these for work as well as for a family gathering and never had any leftovers :) Its a pumpkin pie and pecan pie mixed up all in one heavenly piece of awesomeness!!!

For the crust, cream:

2 sticks unsalted butter,

softened (16 Tbsp.)

2/3 cup packed brown sugar

2 2/3 bups all-purpose flour

1/2 tsp. table salt

For the filling:

6 eggs

3/4 cup each granulated sugar

and packed brown sugar

1 can pumpkin puree (15 oz.)

1 cup pure maple syrup

1/2 cup light corn syrup

2 Tbsp. bourbon (optional)

1 tsp. ground cinnamon

1/2 tsp. table salt

1/4 tsp. ground cloves

3 cups pecan halves

Let the fun begin...

Preheat the oven to 350°. Line a 9x13-inch baking pan with foil.

For the crust, cream butter and 2/3 cup of brown sugar with a mixer on medium speed until light and fluffy, about 5 minutes.

Add flour and 1/2 tsp. salt and mix until combined but crumbly. Press dough into botom of prepared pan; bake until golden, 30 minutes.

For the filling, whisk together eggs, granulated sugar, and 3/4 cup brown sugar until combined.

Mix in pumpkin, maple syrup, corn syrup, bourbon, cinnamon, 1/2 tsp. salt, and cloves until combined, stir in pecans and pour over hot crust.

Bake bars until filling is just set, about 45 minutes. Cool bars to room temperature and remove from foil before cutting.

Some handy tips :)

•After removing from the foil, slice the bars while still upside down on the cutting board to prevent the pecans from being pushed into the filling.

•Take these bars over-the-top by serving them with a scoop of cinnamon or vanilla ice cream.

Until next week!

Moose-N-A's