Pumpkin Spice Oreo Pumpkin Pie Bars

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Haaapppy Thanksgiving!!

Woooohooooo …. Heh. While most of us ( moi avec mi familia … yes, that was French and Spanish all in one) celebrated Thanksving over a month ago I have an extra special recipe for all of my American readers.

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Pun’kin pie… bars.

Also, I’m being super sneaky this year and celebrating thanksgiving twice because my sweet baboo ( ala Sally Brown) and I are in ‘Merica this week!! Bring on the turkey, pun’kin pie and extra stretchy pants!!

I’m normally not a pumpkin pie person, growing up my mom made a very traditional Trinidadian version – no crust – lots of spices – with huge chunks of ginger ( even though I think this might have been a mistake).

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What’s a pie without crust?!? … especially, when I made a crust out of OREOS!! Pumpkin Spice OREOS!!  I did however take a note out of her book, and spiced this recipe up – and added the fresh ginger … just a little and minced it as much as I can. And taaa-daaa I’m a pumpkin pie looovvaaaahhh … it could just be the oreos… or the magic powers that are in pumpkin spice.

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Mehh. After today, don’t we all just move onto nutmeg and chestnuts anyway … heh. Kidding. Kind of. Starbucks, I love you.

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Pumpkin Spice Oreo Pumpkin Pie Bars

Ingredients

2 cups pureed pumpkin

1 tablespoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/4 teaspoon fresh grated ginger

½ teaspoon ground nutmeg

1/4 tsp ground cardamom

½ teaspoon salt

¼ teaspoon Garam masala

1 can Sweetened Condensed Milk

2 large eggs

1 tsp vanilla

21 Pumpkin Spice Oreo Cookies (crushed to a fine crumb)

5 Tbsp melted butter

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Directions:

Preheat oven to 425°

Line a large rectangular baking pan with greased foil.

In a large bowl, combine oreo crumbs and butter.

Add to bottom of prepared rectangular pan.

Bake for 5 minutes.

Remove from oven.

In a medium microwave safe bowl, add pumpkin puree, spices, salt and fresh ginger Microwave for 2 minutes.

Allow mixture to come to rooms temperature, it should be warm to the touch. Whisk in remaining ingredients.

Pour into crust and bake for 15 minutes.

Lower the heat to 350, and bake for an additional 45 minutes.

Remove from oven and allow to cool.

Slice and enjoy.

IMG_9037Just a note ( and if you’re not super hungry right away) – if you refrigerate the bars for at least 45 minutes, they slice extremely clean.

S’Moreo Banana Bread with S’Moreo Cookie Butter

You’re about to win.

Win breakfast that is … or life – because technically you can eat banana bread anytime.

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Especially when said banana bread is slathered in cookie butter. Homemade cookie butter with coconut oil, and everyone is saying coconut oil is good for you and things – which means, this cookie butter is pretty much celery.

You’re winning. I want you to win.

I’m about to have a crazy-fun-food filled weekend and I’m sooooooooooooo excited!! Toronto’s Front Street Foods; which I have to say has been such a huge success – I vote that it becomes an annual summer shindig the city holds – the Kensington Krawl; which I plan to blog about – but pretty much is a stroll through Toronto’s Kensington Market learning about the History and tastes offered annnnnnndddd Sweetery Toronto … which I think is the FIRST EVER all sugar coma induced foooood faaaiiiiiirrr!! You’ll be sure to find a zillion-trillion-billion pictures on instagram; im trying to go easy.

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I can’t wait! Tell me, tell me , tell me what are you doing this weekend? Is it summery? Are popsicles involved? Ice cream? S’mores, sunshine and barefeet in the grass?!?! Dear Summer, please never end – except fall  I love your comforting spices, tastes and fashion. But I’m not ready to let go of you summer!!

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While holding on to every inch of summer, have you guys tried the S’more flavoured oreos .. which I’ve coined S’Moreos( … go ahead Christie you can claim the name) – they’re goooooooooooood! I really like them, sweet but not crazy sweet.

So I threw it in banana bread and called it breakfast aaaaaaaaannnnnddd I made butta with it. Not just butter, like in proper English butter … this is seriously butta … it’s so good I was tempted to lick my blender risking getting cut.

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S’moreo Banana Bread

Ingredients

  • 2 cups Flour
  • 1/2 cup Sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Baking Soda
  • ½ teaspoon sea Salt
  • ½ cup Olive Oil
  • 2 Eggs
  • 3 very ripe Bananas, mashed
  • 1 teaspoon Vanilla
  • 5 Crushed S’more Oreo Cookies

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  • Preheat oven to 350 degrees and spray a bread pan with non-stick cooking spray
  • In a large bowl, whisk together dry ingredients; flour, sugar, baking soda and salt
  • Add oil and eggs, one at a time.
  • Add mashed banana and vanilla, beat well
  • Fold in your cookies
  • Pour into pan and bake for 60 minutes

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S’moreo Cookie Butter

  • 16 S’more oreo cookies
  • 1/8 cup coconut oil at room temperature

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Combine both the oreos and the coconut oil in a food processor or blender. Pulse for 3 minuets – the butter will seem really thin ( that’s okay!!) as your butter cools, it will solidify.

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Wiiinnniiinnngg!!