Pimpin’ Pumpkin

September 15, 2015

Pumpkin. These days, everywhere you look, it’s pumpkin.

Yes, it’s fall. And yes, it truly is the best time of the year. But this bandwagon is crazy. I mean, five or 10 years ago, was pumpkin really a thing? I feel like the madness began with the PSL (you know of what I speak), and all hell has broken loose ever since.

Pumpkin In All The Things

The truth is, if you play your cards right, you could easily exist in an artificial pumpkin world for at least two months out of the year. From air fresheners to peanut butter to hummus to potato chips to candies and cookies. It’s all too much.

Worth a try.

Worth a try.

Worth a try.

Worth a try.

Not worth a try.

Not worth a try.

Let’s face it. There are only two pumpkin items you need this fall or any fall:

Pumpkins. Because jack-o-lanterns.

And maybe more important, my world-famous (okay, Fast Horse semi-famous) pumpkin bars with cream cheese frosting.

These things are just plain happiness in a pan. You see, I’m a Libra, born in the middle of October, so I feel like I’ve earned the right to corner the market on true pumpkin goodness. They were introduced to me by my amazing sister-in-law, but if I’m being honest, I’ve improved her recipe over the years.
Bars 1Bars 3
I have no intention of divulging my recipe here on the Peepshow, but I will share my secret: Extra.

Any baker will tell you to abide by exact measurements, but I say please. Every pan of my pumpkin bars features extra sugar, extra butter and, of course, extra pumpkin spice. Oh, and love. Extra love. They are not for those who are sensitive to gluten, dairy or calories.

Here are testimonials from a couple of very trustworthy Ponies after indulging in my latest creations. Stop by for a leftover while they last!