Author: Amy

Cat Cake

cat cakeMy goddaughter Maureen turned five this weekend, and Mike and I made our annual trip to southern Maryland for a visit with her family. Her party was dog and cat themed, complete with this adorable cat cake. Before you worry about having some spectacular Pinterest fail, read the recipe below; this cake and its frosting/decorating are very simple. And while I deferred to my cousin Barb for the piping of the face – she’s Mo’s mom and an amazing artist – I suspect that amateur decorators could handle this one.

The cake was a big hit, with not a slice left at the end of the party. My cousin-in-law Robb, Mo’s dad, remarked that he’d never been to a birthday party where only cake crumbs remained. I take this as a major compliment and am glad everyone enjoyed not only the cake, but celebrating with the birthday girl.

White Cake

Ingredients

  • 3 cups flour
  • 1 tablespoon baking powder
  • 2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups milk

Preparation

Preheat oven to 375 degrees. Spray two 9-inch round cake pans with baking spray; line each with a parchment circle and spray the parchment.

In a medium bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy.

Add eggs and vanilla; beat until combined.

Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pans; bake for 25 minutes, until tops are golden and a cake tester comes out clean.

Cool cake completely before frosting.

Vanilla Buttercream & Decorations

Ingredients

  • 1 1/2 cups butter, softened
  • 5 to 5 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon salt
  • 2 to 3 tablespoons vanilla extract
  • Black gel food coloring
  • Pink gel food coloring
  • Index cards, cut into triangles for ears
  • Lollipop sticks, for ears

Preparation

Place butter in a mixing bowl and beat for a few minutes using the paddle attachment.

Add 5 cups powdered sugar.  With your mixer on low, incorporate the powdered sugar into the butter.  (Hint: I find that placing a kitchen towel over the mixer during this stage prevents a powdered sugar blizzard.)

Increase speed and add 2 tablespoons vanilla and salt.

Beat for 3 minutes, then taste.  If you’d like a stronger vanilla flavor, add the second tablespoon of vanilla, along with the additional 1/2 cup of powdered sugar.  Beat until combined; you want a fluffy texture that is easy to spread.

To assemble the cake:

Reserve two small portions of frosting; tint one black and the other pink. Set aside.

Flip one cake onto a cake stand and frost the top with a generous layer of buttercream. Top with the second layer and frost the top and sides completely, swirling the frosting to look like fur.

To make the ears, tape your index card triangles to the lollipop sticks and press into the top of the cake.

Fit a piping bag with a large plain tip and fill with pink frosting; pipe the nose.

Fit a piping bag with another large plain tip with plain frosting; pipe the cheeks.

Fit a piping bag with a small plain tip; pipe the eyes, mouth, and whiskers.

Line the edges and bottom of the ears with plain buttercream, then fill in the ears with the pink buttercream.

IMG_5936Here, Mike and I celebrate with Mo. Barb offered face painting for the kids, and this feisty girl sported a cupcake on one cheek and a snake on the other. 

 

 

Burnt Almond Cookies

burnt almond cookiesPittsburgh, for all its city claims, is essentially a small town. Everyone knows everyone, usually with two degrees of separation or fewer. One of my favorite Pittsburgh connection stories came recently, when I learned that my coworker, Josh, is married to a girl who went to my elementary school; that he and his wife were married in the church I attended as a kid; and, that his in-laws buy cakes for all of their family celebrations from Mrs. Mileski, who lives up the street from my childhood home (and whose cakes are renowned in the Verona/Penn Hills area).

Josh and I realized our uncanny connection during a conversation about Oakmont Bakery, a stellar establishment that offers a delicious alternative to the Prantl’s burnt almond torte (and happens to be the bakery that made my wedding cake). He’s a burnt almond torte fan, and because this is his last week in our office – he’s accepted a great opportunity in another part of our organization – I’ve baked these burnt almond torte-inspired cookies for him.  Farewell, Josh! Enjoy!

Almond Shortbread

Ingredients

  • 1 cup butter, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon almond extract
  • 2 cups all-purpose flour

Preparation

In a mixing bowl, beat butter on medium speed for 30 seconds.

Add granulated sugar and almond extract and beat until combined.

Beat in flour.

Cover and chill dough for about one-half hour, until easy to handle.

Preheat oven to 350 degrees. Line two baking sheets with foil or parchment.

Using a two-inch cookie scoop, scoop dough and roll into balls. Place on baking sheets about two inches apart, then flatten slightly with the bottom of a glass.

Bake 14 minutes, until bottoms are light golden brown.

Allow to cool before frosting.

Almond Frosting

Ingredients

  • 3 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon almond extract
  • 2 to 3 tablespoons heavy cream

Preparation

In a mixing bowl, beat butter on medium speed for about 1 minute.

Add powdered sugar, vanilla extract, and almond extract; beat until fully combined.

Add heavy cream about 1/2 tablespoon at a time, beating well after each addition to reach a fluffy, buttercream consistency.

Burnt Almonds

Ingredients

  • 1 1/2 cups sliced almonds
  • 1/3 cup sugar
  • 2 tablespoons water

Preparation

In a medium bowl, combine almonds, sugar, and water; stir to combine.

Line a baking sheet with parchment paper.

Place half of the almond mixture in a saute pan over medium heat. Cook, stirring regularly, for about 4-5 minutes until almonds turn a light golden brown. Almonds will start out looking wet and will appear dry when they are almost done.

Remove to the parchment paper to cool and repeat with the second half of the almonds. Allow to cool completely before using.

Note: you’ll only need about 3/4 cup for this recipe, so you can reserve your burnt almonds for another use or just keep them around for snacks. They’re delicious on their own!

To assemble:

Roughly chop burnt almonds; set aside.

Frost cookies, then dip tops into burnt almonds, pressing gently so the almonds will stick.

Store in an airtight container at room temperature.

Burnt Almond Torte

burnt almond tortePittsburgh bake shop Prantl’s Bakery offers a popular cake called burnt almond torte. This is my brother’s favorite cake, and I wondered at his recent birthday dinner if I could make one. Naturally, I gave it a shot using a combination of recipes I’ve made before and a few I found online. The cake you see here is destined for tonight’s Christmas dessert, and I look forward to updating this post with a photo of a slice of it on my plate.

Technically speaking, a torte isn’t the same as a cake. While cakes use flour, tortes usually do not; instead, they rely on ground nuts and other ingredients for their structure. Whether Prantl’s burnt almond torte is an actual torte, I cannot say – mine is not, as it uses a white almond cake batter with regular flour. Because I wanted a smaller cake, I used two 8 x 8 square pans but a single-layer cake recipe, so I’d have smaller layers overall. You could double the recipe below for a larger cake if you like.

White Almond Cake

Ingredients

  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 3/4 teaspoon almond extract
  • 3/4 cup milk

Preparation

Preheat oven to 375 degrees. Spray two 8 x 8-inch square cake pans with baking spray; line with a parchment square and spray the parchment. In a small bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy. Add egg, almond, and vanilla; beat until combined. Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pans; bake for 14-15 minutes, until tops are just golden and a cake tester comes out clean.

Cool cake completely before filling and frosting.

Fluffy Almond Buttercream

Ingredients

  • 8 tablespoons butter, softened
  • 1/4 teaspoon salt
  • 2 1/4 cups powdered sugar, sifted
  • 1 tablespoon vanilla extract*
  • 1 tablespoon almond extract*
  • 1 tablespoon heavy cream

*Note: if you’re worried that a whole tablespoon of extract is too strong, start with 1 teaspoon and taste as you mix. If you’d like to add more extract, go for it!

Preparation

In a mixing bowl, beat butter for about 1 minute, then add salt and beat another minute.

Add powdered sugar and beat on low speed until all of the sugar is fully incorporated into the butter; this will take a few minutes.

Add vanilla extract and almond extract, beating well to combine. Add heavy cream and beat for about 2 minutes until fluffy.

Pastry Cream Filling

Burnt Almonds

Ingredients

  • 1 1/2 cups sliced almonds
  • 1/3 cups sugar
  • 2 tablespoons water

Preparation

In a medium bowl, combine almonds, sugar, and water; stir to combine.

Line a baking sheet with parchment paper.

Place half of the almond mixture in a saute pan over medium heat. Cook, stirring regularly, for about 4-5 minutes until almonds turn a light golden brown. Almonds will start out looking wet and will appear dry when they are almost done.

Remove to the parchment paper to cool and repeat with the second half of the almonds. Allow to cool completely before using.

To assemble the cake:

Place one layer on your cake plate and top with pastry cream, spreading within about 1/2 inch of the edges. Top with second layer of cake.

Frost cake completely. Cover the tops and sides with almonds, pressing gently to allow them to stick.

Store in the refrigerator; allow to sit at room temperature for about 10 minutes before serving.

Red Velvet Cookies

red velvet cookiesDo you think of red velvet as a Christmas treat? I didn’t, until my friend Erika mentioned that she likes red velvet at this time of year. After all, Santa’s suit is kind of red velvety, and there are plenty of red velvet bows to go around.

These cookies are a delicious twist on the classic red velvet cupcake, and they were extremely popular in my office this week. You could add frosting to them, but I’d recommend just dusting them with powdered sugar once they’ve cooled; although this photo doesn’t do them justice, they have a beautiful red velvet color beneath the powdered sugar.

I also advise using a spoon to scoop your dough, instead of a cookie scoop, as my one-inch scoop met its maker with this dough.

Ingredients

  • 1 3/4 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 8 tablespoons butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup powdered sugar
  • 1 tablespoon semisweet chocolate chips, melted and cooled to room temperature
  • 1 egg, at room temperature, lightly beaten
  • 1 teaspoon vanilla
  • 2 1/2 tablespoons red food coloring
  • 1/2 cup powdered sugar for rolling, plus more for dusting

Preparation

In a medium bowl, combine flour, cocoa powder, salt, and baking soda; set aside.

In a mixing bowl, beat butter on medium speed for about 1 minute. Add brown sugar and white sugar and beat until light and fluffy.

Add beaten egg and beat until combined.

Add melted chocolate, vanilla, and red food coloring and beat until combined.

Add flour mixture in three batches, beating well between and scraping the sides of the bowl as necessary.

Cover with plastic wrap and chill for about 1 hour, until easier to handle.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Place powdered sugar in a small bowl.

Using a spoon, scoop out 1 tablespoon of dough and roll into a ball, then dip in powdered sugar, tossing to coat. Place about 2 inches apart on prepared cookie sheets.

Bake for 10-11 minutes, until tops are cracked and edges are set. Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to wire racks to cool completely.

Once cookies are cool, dust with more powdered sugar.

Store in an airtight container at room temperature.

Cinnamon Swirl Bread

cinnamonswirlbreadPeople often tell me that they don’t bake because it’s not as fluid and creative as cooking, where you can add a dash of this or a pinch of that and still end up with a tasty, successful result. While it’s certainly true that baking relies on the right ratios of dry and wet ingredients, you can definitely be more creative than most people think, especially when it comes to flavors and spices.

Many experienced bakers tweak recipes all the time, which is what I did with this cinnamon swirl bread I found on Taste of Home. I added vanilla extract in the batter and a dash of nutmeg to the cinnamon-sugar mix, and I’m pleased to say that it turned out very well. Next time, I’ll probably add a streusel topping for some additional crunch, and I might bake two smaller loaves in 8 x 4 pans instead of one larger 9 x 5 one. While I didn’t stray too far from the original recipe, this successful quick bread is proof that you can spice things up – pun intended – with baking too.

Ingredients

For the bread

  • 2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour milk* (or buttermilk)
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

For the cinnamon sugar

  • 1/2 cup sugar
  • 3 teaspoons cinnamon
  • Dash of nutmeg

For the glaze

  • 1 cup powdered sugar
  • 1/8 teaspoon cinnamon
  • About 3 teaspoons water

*To make sour milk, place 1 tablespoon vinegar or lemon juice in a measuring cup and add enough milk to equal one cup, then stir. Let stand for 5 minutes before using.

Preparation

Preheat oven to 350 degrees. Grease the bottom only of a 9 x 5 loaf pan.

In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.

In a large glass measuring cup, combine sour milk, egg, vegetable oil, and vanilla; add to dry mixture and stir until just combined. Batter will still be lumpy, and that’s fine – don’t over mix.

For cinnamon sugar, combine sugar, cinnamon, and nutmeg in a small bowl, mixing well,

Spoon half of the batter into your loaf pan and cover with half of the sugar mixture, then repeat with remaining batter and sugar. Cut through the batter with a knife and gently swirl.

Bake for 45-50 minutes, until a cake tester comes out clean. You may want to cover your bread for the last 10 minutes of baking to avoid over-browning on the top.

Cool in the loaf pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

To make drizzle, combine powdered sugar, cinnamon, and 1 teaspoon of water, stirring to combine. Add additional water to reach a thicker drizzling consistency, then drizzle over the loaf.

Wrap loaf in foil and store at room temperature.

 

 

Chocolate Peppermint Crinkles

chocolatepeppermintcrinklesNow and then my Aunt Liz sends me recipes in the mail, clipped from magazines or newspapers. This Thanksgiving she came to Pittsburgh bearing a copy of Southern Living magazine with recipes she thought I’d like, and boy, was she right. The issue features page after page of beautiful cakes, desserts, and cookies for the holidays, including these chocolate peppermint crinkles.

Chocolate crinkle cookies are a Christmas staple, and these chocolate peppermint crinkles are a delicious twist on the classic. If you’re not a peppermint fan you can easily substitute the peppermint extract for vanilla extract. This batch makes 18 cookies and could be easily doubled for a larger batch.

Ingredients

  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 1 teaspoon baking powder
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 tablespoons butter, cut into small pieces
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 teaspoon peppermint extract
  • 2 eggs
  • About 3/4 cup powdered sugar, sifted

Preparation

In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

Combine baking chocolate, butter, and salt in a small saucepan and melt over very low heat, stirring well to combine.

Pour mixture into a medium bowl and add sugar, stirring well.

Add peppermint extract and eggs; stir very well to combine.

Add flour mixture and stir until completely combined; mixture will thicken.

Cover with plastic wrap and chill for at least 1 hour, until easier to handle.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a one-inch cookie scoop, scoop generous portions of dough and roll into balls, then dip in powdered sugar and toss to coat very well.

Place cookies about 2 inches apart on baking sheets and bake for 11 minutes; remove from oven and allow to cool on baking sheets for about 4-5 minutes before removing to wire racks to cool completely.

Store in an airtight container at room temperature.

Tip: if you don’t want a huge mess on your counter tops, place a kitchen towel or paper towels beneath the cooling racks to catch the excess powdered sugar while your cookies cool.

Oatmeal Butterscotch Chip Cookies

oatmeal butterscotch cookiesThe oatmeal butterscotch chip cookie, also known as an oatmeal scotchie, is a classic cookie that, until today, I had never made.

You’re shocked, I know. How can someone who claims baking prowess never have made a scotchie? Aren’t they the kind of classic that any baker worth her salt should know how to make? The answer is: yes. The are the kind of classic any baker worth her salt should know how to make. And now, I suppose, I’m worth my salt.

The recipe below is slightly adapted from the original one on the package of Nestle butterscotch chips, with a bit more brown sugar and extra vanilla (just like my chocolate chip cookies). Be very careful not to overbake these; you need to pull them from the oven after about 9-10 minutes, even if they still look raw in the middle. Don’t be afraid. They’ll keep baking on the cookie sheet as they cool, and they’ll end up chewy in the middle, which is what you want. Trust me…I’m worth my salt.

Ingredients

  • 1 1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon plus a few extra sprinkles of cinnamon
  • 1 cup butter, softened
  • 3/4 cup white sugar
  • 3/4 cup light brown sugar, generously packed
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3 cups old-fashioned oats
  • 1 2/3 cup butterscotch chips

Preparation

Preheat oven to 375 degrees. Line several baking sheets with foil or parchment.

In a small bowl, combine flour, baking soda, salt, and cinnamon; set aside.

In a mixing bowl, beat butter on medium speed for about 1 minute. Scrape down the sides of the bowl and add white sugar and brown sugar, then cream for about 1 minute before adding eggs and vanilla.

Add flour mixture in two batches, beating to combine, scraping the sides of the bowl a few times.

Stir in oats 1 cup at a time, then stir in butterscotch chips.

Using a 2-inch cookie scoop, drop scoops of dough onto prepared baking sheets.

Bake for 8-10 minutes until edges are light brown and centers are still pale and puffy; remove from oven and cool on cookie sheets for about 4-5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature.

 

Brown Sugar Pecan Toffee Rounds

brown sugar pecan toffee roundsWhy do some cookie recipes call for chilled dough? While it certainly makes your dough easier to handle, there are also some scientific principles at work. When you chill your dough, it gives the butter, shortening, or other fat in your recipe a chance to solidify, so when your cookies bake, the fat will take longer to melt than if it were at room temperature. This means your cookies will stay in shape, rather than spreading into puddles of goo. Chilling dough also dries out the dough a bit, but in a good way, enhancing the flavors of your ingredients. For more in-depth info on chilling dough, check out this great post from the folks at King Arthur Flour.

Slice-and-bake cookies, like these brown sugar pecan toffee rounds, must be chilled so you can actually slice them. The recipe below is adapted from one I found in a Better Homes & Gardens holiday cookie magazine, which called for ground almonds instead of pecans. As I only had pecans, I substituted them with great results.

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter, at room temperature
  • 1 1/4 cups packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups flour
  • 1 cup toffee pieces
  • 1 cup ground toasted pecans

Preparation

In a mixing bowl, beat shortening and butter until combined.

Add brown sugar, baking soda, and salt; beat until combined, scraping the sides of the bowl a few times.

Add egg and vanilla and beat until combined.

Beat in flour about 1/2 cup at a time, scraping the sides of the bowl well, then beat or stir in toffee pieces and ground toasted pecans. You may need to use your hands to fully incorporate the pieces into the dough.

Divide dough in half and shape each half into a 10-inch log. Wrap in plastic wrap and chill for about 5 hours, until the dough is firm enough to slice.

Preheat oven to 375 degrees. Line three baking sheets with parchment paper.

Cut logs into 1/4 inch slices and place about 1 inch apart on your baking sheets. Bake for 8-11 minutes, until edges are light brown and firm.

Cool on cookie sheets for about 3-4 minutes, then remove to wire racks to cool completely.

Store in an airtight container at room temperature.

Peppermint Meltaways

peppermintmeltawaysIt’s peppermint season! With just a few weeks to go until Christmas, peppermint-flavored treats are everywhere…including my kitchen.

Peppermint is my favorite plant in the mint family, and not just because it pairs very well with chocolate. Peppermint calms headaches, soothes sore throats, tames upset stomachs, and can lower anxiety associated with depression. A pretty powerful little plant, when you think about it.

These peppermint meltaways are adapted from Taste of Home, one of my favorite recipe sources. They’re lighter than expected, perhaps due to the cornstarch in the dough. Next time, I think I’ll swirl together white and red frosting for a candy cane look. This makes a relatively small batch of 2 dozen, but they’d be a nice addition to your Christmas cookie platter.

Ingredients

For the cookies

  • 1 1/4 cups flour
  • 1/2 cup cornstarch
  • 1 cup butter, at room temperature
  • 1/2 cup powdered sugar
  • 3/4 teaspoon peppermint extract

For the frosting

  • 2 tablespoons butter, at room temperature
  • About 2 1/2 tablespoons milk
  • 1/4 teaspoon peppermint extract
  • 1 1/2 cups powdered sugar
  • red food coloring, if desired

Preparation

In a small bowl, combine flour and cornstarch; set aside.

In a mixing bowl, beat butter for about 1 minute, then add powdered sugar and beat until light and fluffy.

Add peppermint extract and beat to combine.

Add flour/cornstarch mixture in three batches, beating well and scraping the sides of the bowl after each. Chill dough for about 20 minutes, until easy to handle.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Using a 1-inch cookie scoop, scoop dough and roll into balls. Place on cookie sheets about 2 inches apart.

Bake for 11-12 minutes, until bottoms are golden brown. Be careful when checking – these cookies are very soft and crumbly until they’re cool.

Remove from oven and cool on baking sheets for about 3 minutes, then remove to a wire rack to cool completely before frosting.

To make the frosting, beat butter for 1 minute, then add 2 tablespoons milk, peppermint extract, and 1/4 cup powdered sugar. Beat on medium speed until combined, then add remaining powdered sugar about 1/4 cup at a time, beating well. Check your consistency; you want a spreadable frosting that isn’t too thick or thin, like the consistency of peanut butter. If necessary, thin your frosting with the remaining milk. Add food coloring, if desired.

Frost cookies and store in a single layer in an airtight container at room temperature.

 

Pumpkin Bars with Browned Butter Frosting

pumpkin barsI refuse to skip right over Thanksgiving to Christmas, regardless of how much society pressures us all to do so. Now, before we have a Starbucks-cup-level riot about Christmas on this blog, let me be clear: I’m Catholic, and I love Christmas and the joyous preparations that go along with it. I’m just not ready to skip straight from carving a pumpkin to decking the halls.

Seriously, folks, why do we want to rush through the wonderful month of November? November has plenty to offer; the last of the season’s leaves hanging brilliantly on trees, warm afternoons and cold evenings, Election Day, Veterans Day, and the tradition of gratitude (and pie) on Thanksgiving. We skip right over this month, rushing toward “the holidays” without really taking a chance to enjoy that last bit of fall. And so, please consider these pumpkin bars, which are sort of like cake and come from my Better Homes & Garden Baking book, my rebellion against the steamrolling of pumpkin season by peppermint season. Live on, pumpkin season! For a few more weeks, at least.

Ingredients

Pumpkin Bars

  • 2 cups flour
  • 1 1/2 cups sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 4 eggs, lightly beaten
  • 15 ounces pumpkin puree
  • 1 cup vegetable oil

Browned Butter Frosting

  • 1/3 cup butter
  • 3 cups powdered sugar
  • 2 1/2 tablespoons milk
  • 1 teaspoon vanilla extract

Preparation

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves until completely combined.

Add eggs, pumpkin puree, and vegetable oil, stirring well to completely combine, with no dry streaks or lumps remaining.

Pour batter into an ungreased 15 x 10 x 1 pan and spread evenly.

Bake for 25-30 minutes, until a cake tester comes out clean. Cool for 2 hours before frosting.

To make the frosting, melt butter in a small saucepan until light golden brown; this will take a few minutes, and you’ll want to swish the butter in the pan every so often, then use a whisk to get the browning bits off of the sides and bottom. Remove from heat.

In a mixing bowl, combine powdered sugar, 2 tablespoons milk, vanilla, and browned butter. Beat on medium speed for 1-2 minutes, then check your consistency; if necessary, add more milk, about 1/2 teaspoon at a time, to reach a spreadable consistency.

Pour frosting over pumpkin bars and spread using an offset spatula. Store in an airtight container in the refrigerator for 2-3 days.