Pumpkin Molasses Bars with Cinnamon Cream Cheese Frosting


I think it’s safe to say that pumpkin and molasses is one of my very favorite flavor combinations. I love pumpkin anything, but the rich flavor that comes from the molasses really makes me feel happy. Growing up, molasses cookies were always my very favorite. My neighbor would make them for the holidays and bring them over to us (with her AMAZING pumpkin bread) and I still miss those deliveries!

I have played around with pumpkin and molasses before with these Pumpkin Molasses Cookies and this Pumpkin Molasses Bread, but I thought what it really needed was some frosting. Cinnamon cream cheese frosting to be exact!

Pumpkin Molasses Bars Recipe

1/2 cup (1 stick) unsalted butter – melted
1/3 cup molasses
1/3 cup brown sugar
1/3 cup white sugar
1 egg
1 teaspoon vanilla
1/2 can pumpkin purée
2/3 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon cloves
1/2 teaspoon salt

Cinnamon Cream Cheese Frosting Recipe

6 oz. cream cheese – softened
4 tablespoons unsalted butter – softened
1-1/4 cups confectioners sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon

Pre-heat your oven to 350-degrees and grease an 8×8 baking dish. While the oven is preheating, melt your butter and set it aside to cool completely.

In a large bowl, whisk together your flour, baking powder, cinnamon, gloves, ginger and salt. Set aside.


In another bowl, add both sugars, 1 egg, pumpkin purée and vanilla. Add your molasses to your melted butter and stir to combine, then pour into the bowl with your pumpkin egg mixture, whisk to combine.



Pour your molasses and pumpkin mixture into your flour mixture and mix by hand just until combined. Pour into your greased 8×8 baking dish.


Bake at 350-degrees for 25-30 minutes until the center no longer jiggles and a toothpick comes out clean when inserted in the center.

While the bars are baking, time to whip up your frosting! In a large mixing bowl, add your cream cheese and butter and cream together on medium speed. Add your vanilla and cinnamon and mix again on medium. Turn the mixer down to low and slowly add your confectioners sugar 1/4 cup at a time until it’s completely combined. If your frosting is feeling a little thick, add a little milk (1/4 teaspoon at a time) and if it’s feeling a little loose, add some more confectioners sugar 1/2 teaspoon at a time.

When it’s finished you should have a delicious, spreadable topping that you could eat with a spoon!


But you won’t, because it needs to be slathered all over these delicious pumpkin molasses bars once they’ve cooled! Seriously, wait until they’re cool or you’ll have a big ol’ mess – trust me!





What is your favorite fall flavor combo? Are you a molasses fan?


Stuffed Sweet Potatoes with Sausage and Kale


I took Monday off last week to sit on my butt and watch movies and bake some treats. My husband decided to take the day off as well and instead of a relaxing day by myself, we spent nearly 8 hours painting the main floor of our new house. As much as I was looking forward to fall movies and baked goods, Monday was a day well spent! The blue color I chose for the main floor was scaring me because it looked pretty dark when I used it in my office. We got it on the walls in the much bigger and airier living room and den and I can pat myself on the back for making the absolute perfect color choice! It’s so pretty I could cry! We also finally took all the plastic off our fireplace and now I have pretty blue walls and brick to stare at every day. It ain’t a bad life I live ;)

So since I didn’t get to bake any fall goodies on Monday, I wanted to cook something that still felt like fall. For some reason baked sweet potatoes are that for me. I added apple chicken sausage and some sage and it was exactly the kind of recipe I was craving! Plus, since you can cook everything pretty much all at the same time, it’s quick to whip up and you can eat it before tackling another paint project, even on a weeknight! This is a true statement because I cooked this, we ate it, and we still got the hallway painted before bedtime. Booyah!

Stuffed Sweet Potatoes with Sausage and Kale Recipe

2 sweet potatoes
6 oz. apple chicken sausage (or 2 links) – diced and cooked
1 clove garlic – minced
1/4 cup dry white wine (or chicken broth)
2 cups chopped kale
1/4 teaspoon smoked paprika
1/4 teaspoon ground sage
Pinch of cayenne pepper
Salt & pepper
1 cup cooked quinoa
2 oz. goat cheese

I start this recipe by getting my sweet potatoes in the oven so they can cook while you make the filling. Preheat your oven to 400-degrees. Cut the potatoes in half lengthwise and coat them in vegetable oil and a sprinkle of salt and pepper. Place them cut side down on a baking sheet. Cook for 25-40 minutes or until you can slide a fork right through them and the skin starts to pull away from the potato.



Get your quinoa rinsed and cooking according to the package instructions. You’ll want 1 cup cooked, so that typically calls for 1/2 cups uncooked quinoa with 1 cups water. Bring the quinoa and water to a boil, reduce to a simmer and cook for 15-20 minutes until the liquid is gone. Once it’s cooked, fluff and set aside.

While the potatoes and quinoa are cooking, cook your diced sausage on medium heat until it starts to brown around the edges. About 5 minutes.


Pour in your white wine or broth to get the little bits off the bottom of the pan and then toss in your chopped kale and garlic. Let it wilt for 1 minute. Stir in your cooked quinoa and add your sage, cayenne pepper, salt and pepper, and paprika.


Once your sweet potatoes are cooked, take a fork and mash the insides around a bit in the skin and make a well for the filling. Add the stuffing and then add chunks of the goat cheese right on top. Place back in your 400-degree oven for 4-5 minutes until the goat cheese starts to melt.



When your goat cheese is looking good and melty, it’s time to dig in!



I would also recommend topping these with some chopped pecans or my husband said he wished there were some dried cranberries in his!


Bourbon and Pear Cocktail with Maple Ginger Syrup


It’s starting to feel like fall to me. I swapped out all my soaps in the house to fall scents and I’m slowly putting my shorts and dresses into closet storage until next year. Summer is my favorite season, but I really try to embrace fall and everything that comes along with it. I love pumpkins and baking and booties, but I think my favorite thing about the season change is moving into a different style of recipes. Especially cocktails!

I can’t wait to enjoy this fall and winter sipping on some drinks by our new fireplace. Better still, I know I can fully relax even if I’m out of cocktail supplies because I now know that Drizly exists. Drizly is an alcohol delivery service and they’ll bring what you need right to your door. Yes, you heard right! Browse from your couch, choose your booze, and get it delivered along with ice, limes, and anything else you might need for a fun night.

Browsing their website got me in the mood to try a new cocktail. This cocktail has just enough fall flavors to get me excited for the changing leaves and cooler weather!

Bourbon and Pear Cocktail with Maple Ginger Syrup

2 oz. bourbon (I used Bulleit and you can buy it for delivery from Drizly here!)
1.5 oz. pear juice
1/2 oz. maple ginger syrup (recipe below)
1/2 oz. lemon juice

Maple Ginger Syrup

1/2 cup maple syrup
3 Tablespoons sliced ginger
Pinch cinnamon

In a small saucepan, add your maple syrup, cinnamon, and ginger and bring to a simmer on low heat for 15 minutes. Pour the syrup mixture into a sealed jar and keep in the fridge overnight to cool off.

For the cocktail, add a few ice cubes to a small rocks glass and pour the bourbon and pear juice over the ice. Stir in your maple ginger syrup and add a fresh squeeze of lemon juice at the end.

Top with a sliced pear for garnish and drink up!



If you want some major cocktail inspiration, be sure to also follow them on Instagram!