Sweet-Potato Bars!

Hey my Fabulous Readers!

Thanks for all of your comments on my last post and all of your patience with me. This weekend has been non-stop, and I have just now gotten the opportunity to get on here. Graduation was amazing. Prom was INCREDIBLE. I did my best on my AP Physics test. My 17^th birthday was quiet but very sweet. Now that I’ve finished my Physics test, I hope to get back to doing a post every 2-3 days instead of the recent 4-5 days. I’ve started writing about Graduation, Prom, and my Birthday, so I’ll share with you all the details of the amazing weekend. Soon.

But right now, I have a recipe to share with you.

This is the recipe my family was going NUTS over this weekend.

What would it be?

It’s My Sweet-Potato Bars!

I based it off of Paula Deen’s Pumpkin Bars (click here for recipe), but I made it all the more better for you and even more delicious.

Add the sweet-potato, oil, sugar, and tofu in a large bowl.

Using a hand-mixer,

Combine the ingredients until the tofu is thoroughly incorporated (in very small pieces)

And the batter becomes smooth. (You can also use a powerful-blender or food processor to do this step.)

In a separate medium-sized bowl, stir together the flour, baking powder, baking soda, pumpkin-spice mixture, and salt.

Add the contents of the medium-sized bowl to the large bowl

And using the hand-mixer once more, combine the sweet-potato mixture with the flour mixture

Until the batter is smooth and without many lumps (don’t overmix).

Spread the batter out into a sprayed 9×13-in glass baking pan and bake for about 30-32 minutes, or until a toothpick comes out clean.

Allow to cool completely before cutting into bars. SERVE!

Sweet Potato Bars!

Makes about 24 bars

Ingredients

• 1 ¾ cup mashed cooked sweet potato (or a 15oz-can pure sweet-potato purée)
  
• 1 cup sugar
  
• ½ cup oil
  
• 1 ½ cup soft or silken tofu
  
• 2 cups whole wheat flour
  
• 1 tbs baking powder
  
• 1 tsp baking soda
  
• 2 tsp pumpkin pie spice (or a combination of 1 tsp cinnamon, ½ tsp ginger, ¼ tsp cloves, and a pinch of nutmeg)
  
• 1 tsp salt
  

Directions

Add the sweet-potato, oil, sugar, and tofu in a large bowl. Using a hand-mixer, combine the ingredients until the tofu is thoroughly incorporated (in very small pieces) and the batter becomes smooth. (You can also use a powerful-blender or food processor to do this step.)

In a separate medium-sized bowl, stir together the flour, baking powder, baking soda, pumpkin-spice mixture, and salt. Add the contents of the medium-sized bowl to the large bowl and using the hand-mixer once more, combine the sweet-potato mixture with the flour mixture until the batter is smooth and without many lumps (don’t overmix).

Spread the batter out into a sprayed 9×13-in glass baking pan and bake for about 30-32 minutes, or until a toothpick comes out clean. Allow to cool completely before cutting. SERVE! Makes about 24 bars.

Print This!

So good! They’ll last about a week if you leave them on the counter, but up to two-three if you store them in the fridge. But believe me, they’ll get eaten before it gets anywhere close to those times.

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Can you tell a difference between sweet-potato pie and pumpkin pie? I can never tell….

Did you go to prom? Or, do you remember going to Prom when you were younger? I really had fun this year and I can’t wait to tell you all about it!

What is one of your favorite spices? I really love cinnamon (it’s the one I use the most often), but I also love the flavor nutmeg can bring to a recipe.

xoxox,

Pumpkin Spice Muffins!

Hey My Pumpkin Pies!

Thanks for all of your comments on my last post. I’m on my second jar of the mixed nut butter I made. I still have a bruise on my stomach, but it’s going away (the color is fading and the size is getting smaller; it doesn’t hurt as much either). And if you want, I will definitely give you a tour of my home gym! <3

I have a soft spot for muffins.

I love to bake cookies and cakes, but I think muffins are the cutest.

I especially love how healthy muffins can be and how delicious, too!

What is one of my favorites?

My Pumpkin Spice Muffins!

My sister tried these and ate three more right after the first. If something’s healthy and my sister likes it, then I know it’s a winner!

Combine the non-dairy milk and the distilled vinegar. Let it sit for a few minutes; set aside.

In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.

Add the pumpkin, agave, and oil to the milk mixture.

And mix them all together.

Make a “well” in the center of the flour mixture.

And pour the pumpkin mixture into the center of it.

Fold it all in.

But don’t overmix; the batter should be slightly thick.

Line 12 muffin cups with paper liners (or lightly spray with cooking spray) and spoon the batter into the cups. I used my two cookie scoops to spread the batter among them evenly. (It measures out to about ¼ cup batter per muffin tin.)

Bake at 400 degrees F (204 degrees C) for 18-20 minutes, or until muffins are springy to the touch and lightly browned. Let cool, and enjoy!

I love these with a little Smart Balance Lite Buttery Spread!

Pumpkin Spice Muffins!

Vegan, Lower-sugar, Gluten-free option*, Soy-free, Based on an old Vegetarian Time’s recipe

Ingredients

• 1 ¾ cup whole-wheat flour
  
• 1 tsp. baking powder
  
• ½ tsp. baking soda
  
• ¼ tsp. salt
  
• 1 tsp. ground cinnamon
  
• ½ tsp. ground ginger
  
• ¼ tsp ground cloves
  
• ¼ tsp. ground nutmeg
  
• 1 cup canned pure pumpkin purée
  
• ¾ cup non-dairy milk
  
• 2 tsp. distilled vinegar
  
• 2 Tbsp. canola oil
  
• 1/3 cup agave nectar or honey
  

Directions

Combine the non-dairy milk and the distilled vinegar. Let it sit for a few minutes; set aside. In another bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves; set aside.

Add the pumpkin, agave, and oil to the milk mixture. Mix them all together. Make a “well” in the center of the flour mixture, pour the pumpkin mixture into the center, and fold it all in. Don’t overmix; the batter should be slightly thick.

Line 12 muffin cups with paper liners (or lightly spray with cooking spray) and spoon the batter into the cups. I used my two cookie scoops to spread the batter among them evenly (it measures out to about ¼ cup batter per muffin tin). Bake at 400 degrees F (204 degrees C) for 18-20 minutes, or until muffins are springy to the touch and lightly browned.

*To make gluten-free, use 1 ¾ cup of an all-purpose flour baking mix in place of the whole-wheat flour. (Bob’s Red Mills has a nice one.)

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These are subtly sweet, lovingly spiced muffins. Definitely my kind of eat!

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Do you like muffins? Do you have a favorite? My favorites are THESE, my chocolate date muffins, and my moist molasses bran muffins.

Do you prefer breads or muffins? I like how muffins are the perfect size to take with you. Just wrap them up in some plastic wrap, keep them in the fridge (if desired), and they’re perfect for a grab-and-go breakfast if you don’t have much time (I would pair them with some nuts, too – and those are just as easy to grab!), or as a snack!

What do you think about with what’s been coming out about Paula Dean’s diabetes? I think it’s kind of sad in a way, since she probably doesn’t take care of herself as well as she could. I do think foods like the ones she makes can fit in a healthy lifestyle, but I don’t think it should be the only thing a person eats. For example, I like to bake and make desserts, but I don’t eat those exclusively. I do enjoy them as a part of my diet, though. Maybe if she included some light dishes in her diet along with her others it would help her balance things out…

xoxox,